When searching for a recipe from your favorite restaurant, remember that the more well-known a restaurant is, the more likely that there will be copycat recipes for its dishes on the web. That little, secluded, one-of-a-kind place that you love is a poor candidate. The same is true of local bakeries. Also, remember that the copycat recipe that you want may not exist. A copycat recipe doesn't exist unless someone creates a "tastes the same" recipe in their kitchen. Many restaurants use premixed ingredients. Even the cooks don't always know what's in them. When a restaurant does give out "home versions" of their recipes, these are usually copycat versions of the actual recipes.

See also: RESTAURANT RECIPES.

Same with commercial recipes. A lady recently wrote me wanting me to get the recipe for Nabisco Royal Lunch Milk Crackers, which have been discontinued. She said she had called Nabisco, but they wouldn't give it to her.
It's just as well, because that lady couldn't use Nabisco's recipe if she got it. Nabisco made these things in huge quantities, in a factory. What would this lady do with a recipe that said "take fifty pounds of flour and add twenty pounds of milk powder...", etc. Where's she going to get ingredients like "stabilizers, emulsifiers, preservatives, artifical flavors and colors"?
What this lady really wants is a copycat recipe, a "knock-off", - something that she can make in her kitchen that will taste like the commercial product. Nabisco probably doesn't even have such a recipe. They never made them that way.

Links to some sites for restaurant and copycat recipes are here:

Copycat Links

Remember, not all restaurants are big corporations, and not all food products are made by big companies. Instead of copying that Amish family's special jelly, why not buy their product? It's their living! Instead of trying to copy an existing restaurant's dish or drive-in's sandwich, etc, go there often and dine! It gets you out of the kitchen for a change, and your patronage is what keeps that restaurant going!

You can buy "Gee, Your Hair Smells Terrific shampoo and conditioner" at
Auctiontopia
They Really Have It For Sale! They have great customer service, too!

You can also get at Vermont Country Store

The only other way that I know of to get it is directly from this company in the Philippines:

Vibelle Manufacturing Corporation
VIBELLE MFG CORP
18 Jose Bautista Avenue,
Malabon, Metro Manila
Philippines

MS. SELMA TULDANES Marketing Manager
Phones:
3618774
3618049
3641118

Fax:
3621734

First, forget the idea that Herman bread starter is made with potato flakes. Herman starter is one thing and potato starter is another thing. What distinguishes Herman starter is its sweetness, not potato flakes.

For a Herman starter and a Herman bread recipe, followed by a yeastless potato starter and a potato starter with added yeast, see here:

Starters

Once upon a time in Philadelphia, in 1902, Joe Horn and Frank Hardart opened the first Automat in America with hardware they bought in Germany. Their very first automat was the one in Philadelphia, but the one that set the trend was the H & H that opened on Times Square in New York City in 1912. By 1939 there were 40 automats in operation. They were sort of like a cross between a vending machine and a cafeteria. You found the dish you wanted behind its glass door, put in coins, opened the little glass door, and took out the dish. But this was FRESH food, not the stuff one gets from food vending machines these days. People from all walks of life mixed and mingled at the H & H. If you were alone in the City at Thanksgiving, you could always have a great Thanksgiving dinner at H & H for a low price.

Automats were sort of forerunners to fast food, but their quality was often excellent. The recipes were well thought-out and well prepared. After World War II, as fast food hamburgers began to gain in popularity, the automats began to fade, and the last one closed its doors in 1991 (NYC).

At about the time the last Horn & Hardart automat closed its doors, the company published a recipe pamphlet containing many of its most popular recipes. That pamphlet seems to be rather rare now. If anyone reading this has a copy, the world would be grateful if you shared its contents with us.

There is a book out about Horn & Hardart, with some recipes. See The Automat

In five years of searching, these are the only Horn & Hardart recipes that I have been able to find:

• creamed spinach and rice pudding
• baked beans
• Horn & Hardart Macaroni & Cheese
• vanilla sauce
• Horn & Hardart Baked Apples
• Pumpkin Pie
• There is a copycat for H & H Hermits here

These are H & H recipes that people have requested, but that I have had no success locating:

• Apple Brown Betty
• Applesauce cake or bread
• Beef pot pie
• Butter Cookies
• Buttered Carrots
• Cheesecake Pie
• Chocolate Chip cake
• Chocolate Whipped Cream Cake
• Coconut Custard pie
• Creole Noodles
• Cup Custard
• Fish Cakes
• H & H Birthday Cake
• Health Salad
• Honey Buns
• Hot chocolate
• Macaroon Cupcakes
• Mashed Squash
• Pie crust
• Salisbury Steak
• Scrambled Eggs
• Spaghetti
• Stewed Corn
• Tapioca Pudding
• Tea Ring
• Wheatsworth wheat cereal

Hough Bakery was founded in May, 1903 by Lionel Pile of Cleveland Heights, Ohio. The first Hough home bakery was on Hough Avenue and by 1930 was operated by Pile, his son Robby, and four employees. In 1952, the name was changed to Hough Bakeries, and by 1973 Hough had annual sales of $12 million with 1,000 employees. It was an institution in Cleveland and its environs. However, by 1992 the company had fallen on hard times, probably due to having failed to modernize its operations, and was liquidated in bankruptcy court. Kraft/General Foods now owns the company name and its recipes.

Does Archie's Bakery use Hough Bakery recipes? See 07/30/03

These are the only Hough Bakery recipes or clones that've made it onto the Internet:

• Hough Bakery Butter Cookies
• Hough Bakery Coconut Bars
• Hough Bakery Mushroom Rolls
• Hough Mushroom Pie
• Hough Cake Frosting
• Ribbon Sandwich and Date Pudding

In the Cleveland Plain Dealer newspaper on July 2, 2003, there was an article in the Food Section highlighting the "old" head baker from Hough Bakeries! His name is Archie Garner and he has his own bakery now where he is using the old Hough Bakery recipes. Archie's Bakery is at 14906 Lakeshore Boulevard, Cleveland, Ohio, phone: 216-481-4188.

I have searched for these Hough recipes and have not found them to be on the Internet:

• crumb kuchen (cake)
• petit fours
• brown sugar brownies
• brown sugar coffee cake
• butter loaf
• Canadian cheese soup
• cassata cake
• Caramel topping
• chocolate cupcakes
• cheesecake/cheese freeze
• chocolate chip cookies
• coconut bars
• coconut chocolate cake
• cream puffs
• daffodil cake
• Easter bread
• Euclid rolls
• Fudge-topped butter cookies
• hot cross buns
• Hungarian delights
• jigsaw kuchen
• lady locks
• Mexican wedding cookies
• modernistic cookies
• orange bread/loaf
• pecan pie
• Party toast
• Salt Rising Bread
• toastums
• TV coffee cake
• yellow Jersey cake

Sorry, I do not look for copycat recipes for KK or Dunkin' Donuts. The below recipes may be similar or not.

Recipes for all three and for glazes
Famous Name Donut Filling

Buttermilk Drop Donuts Like McKenzie's Bakery

There are no electric donut makers being marketed currently in the United States. There are some used ones for sale on: EBay
The only brand of electric donut maker that I know of that is being currently marketed is:
Walford, in the United Kingdom

RECIPES:

Hamilton Beach Donut Maker
Master Chef Donut Maker
Super 6 Donut Maker
Quick 6 Donut Maker Recipes
Dazey Donut Maker Recipes 1
Dazey Donut Maker Recipes 2
Dazey Donut Maker Recipes 3

Drop Donuts
Donuts Maker Donuts
Recipes for the Norpro drop donut maker
Recipes for the Ronco drop donut maker

Spudnuts made with potato flour

Fried Apple Cider Donuts
Apple Cider Donuts
Cider Mill Donuts
Buttermilk Donuts
Baked Donuts
Donut Pan Donut Recipes
Jelly Donuts
Fried Donuts
Mini-Donuts
Polish Donuts
Spudnuts made with potatoes
Strawberry Donuts

I no longer search for fudge recipes unless they have a unique name or VERY unusual ingredients. There are too many of them that differ only slightly.

Original Hershey's Fudge

Hershey's Fudge with Karo

A Hershey's Fudge Recipe from the can with cream of tartar

Old Fashioned Fudge & Hershey's Fudge with black walnuts

More Old Fashioned Fudge

I no longer search for fudge recipes unless they have a unique name or VERY unusual ingredients. There are too many of them that differ only slightly.

Two Flavor Fudge and Vanilla Fudge
Microwave Fudge
Orange Dreamsicle Fudge
Fannie Mae Fudge
Foolproof Fudge
Peanut Butter Fudge
Marshmallow Cream Fudge & Spoon Fudge
Fudge Shop Fudge
Hershey Bar Fudge
Marble Slab Fudge
Peanut Butter Fudge with Vinegar

I cannot search for any more unless they have some unique name or keyword that will be picked up by the search engines. It's just too time consuming to go to each and every one of the hundreds of websites that have a recipe for fudge and check it to see if it fits a particular description.

1950's Fruitcake
35 Fruitcake Recipes
More Fruitcake Recipes
Bisquick Fruitcake
Black Fruitcake
Cognac & Brazil Nut Fruitcake
Cornflake Fruitcake
Emeril's Fruitcake
English Fruit Cake
Refrigerator Fruitcake
Medley Fruitcake
Boiled Fruitcake
Sherry Fruitcake
No-Bake Fruit Cake
Dark Fruitcake
Fruit Cake with Preserves
Sook's Fruit Cake

I cannot search for any more unless they have some unique name or keyword that will be picked up by the search engines. It's just too time consuming to go to each and every one of the hundreds of websites that have a recipe for fruit cake and check it to see if it fits a particular description.

The McCormick Company still makes Crescent Mapleine, but it's really hard to find in the stores. Some WalMart Supercenters still carry it.

Mapleine can be purchased online at Hometown Favorites

Crescent Mapleine can be purchased from McCormick Company by calling their mail order number at (800) 474-7742. As of December 1, 2001 they sold the standard 2 oz. bottles for $1.94 ea. The shipping is $4.00. for six bottles. They take VISA. Better buy several bottles while it's still available.

I get lots of letters from people who are accustomed to making instant tapioca and are trying to use pearl tapioca without success. The biggest difference is that you've got to let pearl tapioca soak for anywhere from a few hours to overnight before using.

Recipes for Pearl Tapioca

Ah, pickled eggs. Big jars of pickled eggs and polish sausages sat on the bars in the beer joints that my dad frequented when I was a kid. There are at least five kinds: Plain white pickled eggs, Amish yellow, mustard pickled eggs, beet pickled eggs, and the spicy ones with hot pepper.

Simple White Pickled Eggs
Amish Yellow & Mustard Pickled Eggs
Red Beet Pickled Eggs

Check these sites for recipes and tips:

Gluten Free Cooking
Recipes with 123 Gluten Free, including 123 Bars
Wheatless Noodles
Wheatless Bread Recipes
Wheatless Cookies
Wheatless Donuts
Wheatless Pizza Dough

Frank Winfield Woolworth opened the first “Woolworth’s” store in Utica, New York in 1878. However, that store failed in its first year. His second store, opened on June 21, 1879 in Lancaster, Pennsylvania, was a success, and many others followed. F.W. Woolworth stores eventually added lunch counters and became popular gathering places in the towns in which they were located.

Woolworth's grew to be one of the largest retail chains in the world for its time, but stiff competition from discount stores like Target, K-Mart and Wal-Mart led to falling sales in the 1980s. In 1997, the company closed its few remaining "Woolworth's" retail stores and began concentrating on specialty sales under the name Venator Group. By 2001, the company had gone exclusively into the sporting goods market under the name Foot Locker Inc.

People have asked me about a Woolworth's Bakery and Lunch Counter recipe book. I have yet to find any evidence that such a thing exists. If you have one, what are you waiting for? Share the recipes with us!
These are the only Woolworth's recipes that are on the Internet:

• Woolworth's Ham Salad
• Woolworth's Ice Box Cheesecake
• Woolworth's Apple Dumplings
• Woolworth's chop suey/chow mein
• Vanilla Frappe
• German Chocolate Cake
• Reuben Sandwich
• Frito Pie
• Macaroni & Cheese
• Pie Crust
• Banana Roll
• Woolworth's Donuts

• bran muffins
• liver & onions
• Cheese pizza
• Russian cake
• hoagies
• turkey stuffing/cornbread dressing
• chili burger
• banana nut roll
• tuna salad
• chicken salad
• egg salad
• orange twists
• slab cake
• meatloaf & meatloaf sandwiches
• fried chicken
• sloppy joes

Try these sites first:

Eggless Recipes
Eggless Cakes
Egg Substitutes

Try these sites first:

Sugarless Cookies
Diabetic Cake
Diabetic Fudge
Diabetic Grape Jelly
Sugar Free Pumpkin Pie
Meals for You
Diabetic Lifestyle
Diabetic Recipes
Diabetic-diet-and-recipes
diabetic
childrenwithdiabetes
special-diets
allrecipes
diabetic-lifestyle
diabeticgourmet
cooksrecipes

Homemade Ginger Beer
Jamaican Ginger Beer

For home recipes
Home soda fountain supplies

French Creams are a mint sugar candy that's creamy on the inside and has a sugary shell on the outside. "Opera Creams" are also called "French Creams", but they are dipped in chocolate. These aren't.

Fondant candy making supplies & recipes
French Creams for sale
Mint Creams

I get lots of requests for "broasted" chicken recipes. Here's the scoop:
"Broasting" is actually PRESSURE FRYING. That means frying under pressure in something similar to a pressure cooker. That "something similar" is a "pressure fryer". It's sort of a beefed-up pressure cooker made especially for pressure frying. If you want to buy one, go here:
Pressure Fryers/Broasters

Every so often, someone reads about how pressure frying began with someone using a little oil to fry chicken in an ordinary pressure cooker. They think "Why should I spend money for a pressure fryer when I've got the Mirro or Presto already?" So, they put a little oil in their pressure cooker and fry chicken in it. If their pressure cooker is fairly new, they may get away with it a few times, but sometimes the rubber seal fails, the lid blows off, and they're lucky if they don't get sprayed with hot oil. Ordinary pressure cookers are made for cooking under pressure with water. Pressure fryers are made for cooking under pressure with oil. Don't take any chances.

Wearever Pressure Fried Chicken Recipe

Hot Chocolate/Cocoa Recipes
Hot Cocoa Mix Recipes

Researching the history of a dish can be very interesting. Many dishes have very colorful origins and traditions.

I get a lot of requests from students. Some are cooking school students and some are regular Junior High and High School students. They've usually been assigned to find the history of a certain food by their teacher. In the case of the latter, I suppose that the real intent is to teach the students how to use the Internet. For the former, it might be to teach the cooking school student how serendipitous events can result in the creation of a popular new dish.

There are some dishes that have colorful recorded histories, such as Caesar Salad or Green Goddess salad dressing or potato chips.

The Food History items that I have on the site are these:

• Bag Pudding
• Beef Wellington
• Bialys
• Black Forest Cake
• BLT/Club Sandwich
• Booya
• Bruschetta
• Caesar Salad
• Candy
• Chili Mac
• Coneys
• Crab Rangoon
• French Fries
• Fry Bread
• Gazpacho/Gaspache
• Grasshopper Pie
• Green Goddess
• Hamburgers
• Hash
• Hot Dogs
• Italian Wedding Soup
• Kefir
• Lazy Housewife Pickles
• Macaroni and Cheese
• Madeleines
• Menudo
• Mississippi Mud Cake/Pie
• Napoleons
• Pan de Sal
• Pot Pies
• Red Velvet Cake
• S.O.S./Chipped Beef on Toast
• Spritz Cookies
• Tartar Sauce
• Tres Leches Cake
• Whoopie Pies

However, the majority of dishes have no recorded history, or none that can be found on the Internet. For the dishes that do have a recorded history, books are a much more likely resource than the Internet, at least currently. Even then, searching for the origin of a particular dish can be extremely tedious and ultimately unrewarding. My point is that that teachers should be aware that it may not be very productive to assign a student to research the history of applesauce cake or Swedish meatballs on the Internet. The teacher might first want to make sure that there is a recorded history to be found before making such an assignment. I can't imagine anything more discouraging to a student than to spend a week looking for the history of pecan pie only to find that there is nothing to be found, that pecan pie's origin has been lost in the mists of time. And students should be aware that, although in some cases the Internet is a great timesaver, often you're going to have to fall back on the old library to find what you need.

I do have a few food history references. John Mariani's "Dictionary of American Food and Drink" is great, as is "The Food Chronology" by William Trager and "The Penguin Companion to Food" by Alan Davidson. For the history of basic foods (like the history of sugar, etc), rather than of dishes or products, "History of Food" by Magualonne Toussaint-Samat is good.

There are a few food history sites listed on my LINKS PAGE

1. Go to http://www.google.com
2. In the search box, type the exact name of the recipe in quotes, like:
   "Fried Lark Livers"
   Outside the quotes, type anything else, like the word recipe or unusual ingredients. Like:
   "Fried Lark Livers" recipe lemons
   Funny thing about Search Engines - they expect you to spell things correctly. If you type in "carmel" for "caramel", you're not gonna get to it. If you type in "reubin sandwich" for "reuben sandwich", you're not gonna have much luck. It's "marshmallow", not "marshmellow". Keep a dictionary handy and use it.
3. Click on Search.
4. Visit each location listed until you find the recipe that you want.
5. If you don't know the name of the recipe, and it doesn't have any unusual ingredients, you're probably wasting your time. Looking for one particular chocolate cake recipe out of the dozens on the Internet without there being something unique about the recipe is for people with a lot of time on their hands.

I maintain links to sites that sell hard-to-find items on the LINKS PAGE

If you are having problems locating an ingredient or a food item,check Amazon.com and those links. I have no way to find a store near you that sells it.

Zip sauce is a sauce served with beef in Detroit area restaurants. It's made of one part "Flavor Glow" to one part clarified butter, salt and pepper to taste.

NEWS FLASH:
You can now buy Zip Sauce by the bottle! See here:
Zip Sauce

"Flavor Glow" is a gravy base. It's generally sold only to restaurants, but this may be a source:
Nancy Jenkins
Sales Coordinator
Dean Distributors
1-800-792-0816, Ext. 113

There are links above to recipes for specific allergies. Here are links to sites devoted to food allergies:

• All Allergy Website
• Allergies & Asthma
• Food Allergy. Org
• Allergies at About.com

For some reason, it's become very difficult to find pickled tripe for sale. Well, if you can get the tripe, you can pickle it yourself. See:

Pickled Tripe

This is an overnight pickling recipe, not one for pressure canning tripe. There are two recipes for frying the tripe after pickling, too.

I cannot tell you a store close to you that sells Stella D'Oro cookies. Sorry.

There is a Stella D'oro website at: Stella D'Oro

Their contact information is:
Stella D'oro Biscuit Co., Inc.
P.O. Box. 1911
East Hanover, NJ 97936

Call 1-888-8STELLA (1-888-878-3552)
Ring them up and ask them where you can get the cookies.

This is the phone of their New York bakery:
Stella Doro Biscuit Co Inc 516-694-5488
134 Milbar Blvd Farmingdale NY 11735

You can buy Stella D'oro products online at these websites:

Jozev

Hometown Treats

Netgrocer

Junket has a website at: Junket

Junket's parent company, Redco, has a direct order line at:
1-800-556-6674, Redco Direct Market

These sites wax nostalgic about Ebinger's:

Photo of Ebinger's

Washington Post

And this book talks about Ebinger's:
"The Neighborhood Bake Shop: Recipes and Reminiscences of America's Favorite Bakery Treats" by Jill Van Cleave

You can buy the book at Amazon:
Amazon

These are the only recipes that I have been able to locate on the Internet:

Blackout Cake & Crumb Buns
Orange Cappucino Pudding Cake
Ebinger's Orange Glazed Layer Cake with Orange Butter Filling
Try these for Othellos

I have not been able to locate these recipes from Ebinger's:

• almond ring
• bee cake
• butterscotch layer cake
• buttercream almond layer cake
• cheese Danish
• new year's cookies with caraway seeds
• mocha cream cake with sliced almonds
• chocolate egg cake with mocha filling
• bisque cake with almonds & mocha frosting
• fudge mary ann cake
• cheesecake loaf
• pfeffernusse
• brownies
• peach cake
• pineapple cheesecake
• vanilla cake with mocha icing
• white cake with chocolate icing and almonds
• yellow layer cake with mocha buttercream frosting and almonds
• yellow layer cake with chocolate icing

Salt-Rising Bread
Dutch Girl Cookies
Butter Spritz Cookies
Similar to Van de Kamp's Date Nut Bread
Van de Kamp's Twist Coffee Cake

No luck with these:

• angel cake with milk chocolate frosting
• bran muffins
• orange cake
• prune Danish ring
• orange breakfast rolls
• gluten free bread
• peanut butter cookies
• coconut cake
• honey luncheon cake
• crumb donuts
• brown sugar cake
• mocha cake
• milk chocolate cupcakes
• honey bran muffins
• windmill cookies
• holiday cookies
• cherry shortbread
• slivered almond coffee cake
• almond icebox cookies
• pineapple pie
• molasses cookies
• cheese bread

James A. Morrison opened the first Morrison's Cafeteria in Mobile, Alabama on September 4, 1920. This cafeteria's success led to the opening of more Morrison's Cafeterias in cities across the Southeast. There were 142 Morrison's Cafeterias at the time they were bought by Piccadilly. The entire Morrison's Cafeteria chain is being bought by Piccadilly Cafeterias in a $46 million transaction.

I've had numerous requests for Morrison's recipes, but I have not been able to locate any Morrison's recipes other than the ones below. In over 80 years of operation in over 150 locations, there have to be a lot of ex-Morrison's chefs and cooks and other employees around. Hopefully some of them will read this and help us out with some recipes.

• Au Gratin Potatoes
• Barbecue
• Broiled Chicken
• Buttermilk Pie
• Cheesecake
• Coleslaw
• Custard Pie
• Eggplant Casserole
• Fish Almondine
• Fried Chicken
• Jambalaya
• Liver & Onions
• Macaroni & Cheese
• Meatloaf
• Mexican Cornbread
• Pasta Salad
• Pepper Steak
• Salmon Patties & Egg Sauce
• Shrimp
• Shrimp Creole
• Smothered Cabbage
• Spanish Mackerel
• Spinach au Gratin
• Squash Casserole
• Squash Croquettes
• Stuffed Peppers
• Sweet Carrot Souffle
• Sweet Potato Pie
• Tartar Sauce

No luck with these:

• Apple Pie
• Boston Cream Pie
• Caramel Pecan Pie
• Chicken & Dumplings
• Peach Cobbler
• Chess Pie
• Broccoli with Cheese Sauce
• Pecan Stuffing
• Whipped Cheesecake

• Etoufee
• Lemon Ice Box Pie
• Carrot Souffle
• flavored popcorn
• homemade salsa
• squash casserole
• Pecan Delight
• Sweet Potato Souffle
• Broccoli Rice Casserole
• Macaroni & Cheese

No luck with these:

• Apple Pie
• Bread pudding
• Italian Dressing
• Potato salad
• Chicken Fried Steak
• Stuffed peppers
• Hawaiian pie

• Abbondanza: The Ultimate Sandwich
• Basic Crepes & Sweet Crepes Batter
• Beef Crepes
• Spinach Crepes
• Alpine Cheese Sizzle
• Ham Palacsintas
• Cheese Fritters
• Chicken Crepes Elegante
• Strawberry Crepes Supreme
• Potage St. Germain (pea soup)
• Hollandaise Sauce
• Banana Crepes Chantilly
• Cherries Royale Crepes
• Chicken Divan Crepes
• Coquilles St. Jacques Crepes
• Ham Crepes
• MP Sweet & Sour Dressing
• MP French Dressing
• MP Oil and Vinegar Dressing
• Orange Salad
• Seafood Crepes
• Spinach Salad
• Mint Fantasy Crepes
• More Great Crepes recipes, but not Magic Pan

There is a file of dozens of Magic Pan recipes here: Magic Pan Recipes

If the Magic Pan recipe that you want isn't on either list, try posting a request on the Yahoo group at Magic Pan Project

These do not appear to be available:

Monte cristo sandwich
Ratatouille crepes
Bread Basket Hot French Bread with Buttery Herbed topping & Gorgonzola Cheese Spread.

There are a few recipes on my site for pickling sausages and tripe and and fish and the like. You'll notice that they are for refrigerator-type pickling. I do not pass on recipes for home pressure canning meats and fish. Home canners do not perform well enough to can meat products at the temperatures/pressures needed to insure against food poisoning. You can find books with recipes for home canning meat and fish products. Do it at your own risk. I don't advise it.

Sorry, non-acidic canning is too risky. You can get botulism from home canned stuffed cherry peppers in olive oil. I don't look for such recipes. I know that in Italy they can peppers and things in pure olive oil and we never hear of anyone dying from it. I know that there are commercial products canned in olive oil, too. However, I will not go against FDA warnings on these things, so I no longer pass on such recipes.

See:

Crystallized or Candied Ginger
Pickled Ginger

These are all names for the same Vietnamese catfish, "pangasius bocourti" which is also sometimes called "white ruffy". A close relative, also sold in the US and also from Southeast Asia, is "pangasius hypophthalmus". Sometimes these are sold as "tra". For the taxonomy of basa and pangasius, see:
Basa Fish Taxonomy
Folks, in view of the recent revelations regarding Chinese seafood and the past issues regarding Vietnamese seafood, I do not recommend eating any seafood imported from those countries until the issues are cleared up. It is time for the FDA to begin regulating food for humans and animals that is imported into this country as tightly as they regulate foods for humans and animals that is produced in this country.The FDA budget must be increased to accomplish this, and they must be enabled and allowed to protect us from tainted foods from outside the country. Government regulation is not always a bad thing, and there are many things that the government can and must do and that they can do better than profit-motivated private industry.
For the "basa recipes" - these might work just as well with other fish - , see:

Several Basa Fish Recipes
A Basa Fish Recipe
Another Basa Recipe
Yet Another Basa Recipe
More Basa Recipes
A Simple Basa Recipe

These donut machines were popular back in the 1920s and 1930s. The company that made them marketed them as a money-making idea. They are pretty rare these days, but one occasionally appears for sale on E-Bay. That is the only place I know that one might be found.

Articles about the Brown Bobby Donut Maker
Recipe
Another Recipe
Yet Another Recipe

Bill Knapp was a traveling salesman in Cleveland, Ohio, who loved to cook. Since he traveled constantly, he was always on the lookout for a good place to eat, and he had an idea for a new type of restaurant chain. In 1947, he moved his family to Battle Creek, Michigan where he took a job with Shaefer Bakeries. In the evenings at home, he began developing dishes for his new restaurant, and in 1948 he and four local investors pooled their funds and brought his idea into existence. The first Bill Knapp's Restaurant opened in 1948 on Southwest Capital near Columbia in Battle Creek and was a hit. Soon opening a second Bill Knapp's Restaurant at 34 W. Jackson Street downtown, by 1955 he had three restaurants in Battle Creek and new ones in Lansing and Kalamazoo. By the time he retired in the 1990s, there were 69 Bill Knapp's Restaurants in Michigan, Ohio, Indiana, and Florida. However, Knapps's was slow in changing with the times. The chain realized it in the late 1990s, and tried to change its image, but it was too late. The makeover itself caused a further loss of its core customers, of which many were retirees. The chain closed its doors in 2002.

The only recipes from Bill Knapp's that I have been able to locate are here:

Bill Knapp's Recipes: biscuits, honey ginger chicken, au gratin potatoes, chocolate cake, apple-cranberry salad, broccoli quiche, bean soup, teriyaki chicken

• Bill Knapp's Vegetable Soup
• Bill Knapp's Squash
• Bill Knapp's Michigan Bean Soup
• Bill Knapp's Chocolate Cake
• Bill Knapp's Orange Nut Bread
• Meatloaf Like Bill Knapp's
• Cole Slaw Like Bill Knapp's
• Baked Chicken Marinade & Description of Fried Chicken

I have not been able to find these:

• Chicken fricassee
• chicken and biscuits
• Chicken tortilla soup
• Ham croquettes
• pumpkin pie
• pancakes
• actual fried chicken recipe
• white cake

The only recipes from here that I have been able to locate are: brownies and blondies and cream puffs.

See:

Helms Bakery Brownies
Helms Bakery Cream Puffs
Helms Bakery Spice Cookies

No luck with:

Anise Cookies
Applesauce Donuts
Applesauce Cake
Bran Muffins
Chocolate donuts
Chocolate coconut cookies
glazed donuts
Milan Wafers
Oriental Nut Cake

Regarding school lunchroom recipes: If you went to a school in the Los Angeles Public School System or another big city schools system like Boston, New York, Chicago, etc, then there is a possibility that some of their lunchroom recipes have made it onto the Internet. However, if you attended Tremont Elementary School in Tremont, Mississippi, then it's very unlikely that any of their lunchroom recipes are available. I might be able to find you a school lunchroom sloppy joe recipe, but it might not be the one from Tremont Elementary School.

The current USDA school cafeteria recipes are here: National Food Service Management Institute
Be forewarned that these are for servings of 50 & 100.

The only other school cafeteria recipes that I have been able to locate are:

• Beef Stew
• Butter Cookies
• Chicago: Butter Cookies & Peanut Butter Cookies
• Chili
• City School Pizza
• Cinnamon Rolls
• Coffee Cake
• Davey Crockett Bars
• Lunchroom Recipes: Goulash & Sloppy Joes
• Memphis: Red Velvet Cake, Carrot Cake, buns & rolls
• Meatloaf
• Mexican Pizza
• Oatmeal Cookies
• Peanut Butter Bars
• Peanut Butter Fingers
• Peanut Butter Fudge
• Peanut Butter Bars
• Peanut Butter Roll
• Peanut Butter Roll-Ups
• Pizza Buns
• Pizza Burgers
• Pizzawiches
• Toastie Dogs
• Yeast Rolls
• More School Cafeteria Recipes
• School Cafeteria No Bake Cookies
• Strombolis
• Sugar Gems
• Yeast Rolls

L.A. Schools Blondies
Pineapple crisps

Portillo's chocolate cake may just be made with a cake mix cake and mayonnaise!

See:

Portillo's Chocolate Cake Clone
Portillo's Italian Beef
Portillo's House Dressing Clone

I have not been able to locate these recipes from Portillo's:

• Chopped Salad: From the Portillo's Menu:
  Chopped Romaine & Iceberg lettuce mixed with Ditalini pasta, chicken breast, bacon, tomato, red cabbage, Gorgonzola cheese, green onion and our house dressing.(The dressing recipe is linked above)

I get a lot of requests for a recipe to make these sugar cones from folks who have purchased molds. The bad news is that these sugar cones are made with raw liquid sugar, so unless you have a big kettle of raw sugar or sugar cane juice boiling over a fire in your back yard, you're out of luck. I have never found a recipe for making them out of anything that you can buy in the grocery store.

It might be possible to create some sort of water/sugar solution, fill the molds with it, and then let it dry. If any of you adventurous souls out there with molds ever gets this to work, let me know how you did it.

Sugar cones are still used in Mexico, so you can sometimes find them in Mexican groceries.They are called "piloncillo". You can also buy them on the Internet See:

Sugar Cones

You can buy sugar molds here:

Sugar Molds

Sorry, folks. I have not been able to locate any Paradise Bakery recipes at all except the sugar cookies

Here are what I have found:

Beef Mexican Pizza
Hot Garden Salsa
Mild Salsa
Chi Chi's Steak and Mushroom Quesadillas
Chi Chi's Salsa Verde Chicken Kabobs
Chi Chi's Old West Oven-Fried Chicken
Chi Chi's Baked Chicken Chimichangas Recipe w/sauce
Seafood Chimichangas/Seafood Nachos
Seafood Enchiladas
Sweet Corn Cakes
Fried Ice Cream

NO LUCK:

beef chimichangas
Spring Rolls
Chi Chi's Soft Taco Enchilada Style

All of the mint recipes that I have been able to find on the Internet are on my site already at these links:

French Creams Mints
Cream Cheese Mints
Fondant Mints
Butter Mints
Chocolate Mints
Peppermint Creams

I cannot search for any more unless they have some unique name or keyword that will be picked up by the search engines. It's just too time consuming to go to each and every website that has a recipe for mints and check it to see if it fits a particular description.

Kresge's was similar to Woolworth's, even down to the lunch counter. Lots of people recall Kresge's as fondly as others recall Woolworth's. Kresge's was the forerunner to K-Mart. So far, only these Kresge's recipes have made it onto the Internet:

Kresge's Chili Burger

Kresge's Chili Burgers #2

Kresge's Fruitcake

I have not had any success locating these Kresge's recipes:

• banana roll
• Coney sauce
• pizza
• barbecue sandwiches
• regular hamburgers
• vegetable soup

These are those cookies that you dip a rosette iron in the batter and then dip the iron into hot grease/oil to cook.

Info on Rosettes & County Fair Waffles
Rosettes Recipe
County Fair Waffles Recipe

These are the Italian Cookies that I have on the site:

• Taralli;Crispelles;Farfalette;& Cenci;Pignoli Cookies;Again Taralli
• Sicilian Bread Basket Easter Cookie;Black Pepper Cookies;Bones of the Dead;Sesame Seed Cookies;Carteddate
• Sicilian Almond Cookies
• Italian Anise Cookies
• Knot Cookies
• Pignoli Cookies
• Cuccidata
• Cicidati
• Mostaccioli
• Italian Black Pepper Cookies
• Italian Amaretti Cookies
• Biscotti con Pignoli
• Italian 7 Layer Wedding Cookies
• Caggionetti
• Wandies
• Strufoli

I get lots of requests for Italian cookie recipes, or for recipes for cookies that are sold in Italian bakeries. These are often difficult for several reasons:
1) In Italy, some cookies (and other dishes, too) are specific to certain regions. They may not be known all over Italy.
2) Some cookies are known by different names in different regions of Italy, sometimes even by different names in different families. Sometimes the same name refers to different cookies according to the region of Italy you're in.
3) Some cookies sold in Italian bakeries in the U.S. are really "Italian-American" cookies, not Italian cookies. These cookies were created by Italian families or Italian bakers in the U.S., not in Italy.
4) The biggest obstacle in helping people find recipes for Italian cookies is that people often don't know the name of the cookies. I have no way to search for a cookie by how it looks or tastes. Sorry.

If you know the name of the cookie, search my site with the search feature before writing. There are lots of Italian cookie recipes on my site. If you don't know the name of the cookie, go here:
Italy Revisited Cookies without Nuts
Italy Revisited Cookies with Nuts
There are photos and descriptions of dozens of Italian Cookies there. Perhaps you can determine which cookie you want from them.

Once upon a time, back in the years from 1956 to 1985, there was a place called "Linda's Drive-In" on the corner of Escuela and El Camino in Mountain View, California. Linda's sold a distinctive burger, called a "Parisian Burger", with "tater tots" on the side, that residents of Mountain View during that time are still pining for.
Here's an exact description of the burgers:
"Two fresh ground beef patties, our own special sauce & cheese served on a fisherman's wharf style sourdough bun."
I know that this description is accurate because it is directly from the front window of Linda's, which you can see and read in this photo:
Linda's

Alas, those who pine for Parisian burgers have been stymied up until now. Although many Mountain Viewers and former Mountain Viewers have claimed to know how to make that "special sauce", none delivered on their boasts. Some said that the Mountain View Chamber of Commerce has the recipe, but even that is doubtful.

HOWEVER, a reader recently sent me a recipe that was given to her by a former Linda's employee, and it appears to be authentic! See: Linda's Parisian Burger Recipe

There is another recipe here: Linda's Parisian Burger Sauce

These sites have recipes scaled to 25, 50, or 100 diners:

Recipe USA Crowd recipes
Cooking for a Crowd
Large-Scale Food Service recipes
USDA School Cafeteria Recipes
Recipes for a Crowd
This site is supposed to convert small recipes into big recipes. Use at your own risk.

The bakery shop at Rich's is fondly remembered by residents of Atlanta. So far, all of the recipes that I have been able to locate from Rich's are these. If you have any of Rich's recipes, please send them to me.

Rich's Bakeshop Icing
Rich's Bakeshop Yellow Cake
Rich's Bakeshop Coconut Cake
Rich's Magnolia Room Chicken Salad

There are 7 recipes from Rich's here:

Favorite Recipes from Atlanta Restaurants

No Luck:

• Rich's Magnolia Room Egg Salad
• Japanese Fruitcake
• Chocolate Cake
• Chocolate Chip Cookies
• Fruit Bar Cookies
• Birthday Cake(may be the same as the yellow cake?)

If you have a Black & Decker Shell Maker and you don't have the owner's manual/recipe book, see HERE. For recipes for electric donut makers, see HERE.

These sites specialize in owner's manuals. You may have to register to get access, but membership appears to be free:

Kitchen Manuals.com

Kitchen Manuals for Small Appliances

Fixya.com

OwnerIQ.net

If you need an owner's manual/recipe book for something that you can't find on any of these sites, then I sympathize. However, I won't help you find someone that has a manual and is willing to copy it for you. Sorry.
On the other hand, if you have such a manual and are willing to send out copies or to scan it and e-mail it, let me know and I'll post your offer.

Chock Full o' Nuts began as a nut stand on New York's Times Square in 1922. William Black, a Russian emigant, graduated from Columbia University with a degree in engineering, but was unable to find employment, so he began selling nuts in New York's Theater District. Business was good, and the nut stand evolved into a coffee shop/lunch counter. Black owned 18 of them within ten years, and there were 80 of them by the 1960's. The shops' signature product became, not nuts, but its blend of coffee, which today survives as a popular commercial brand. Many people fondly recall the food sold at the shops, which was not prepared fresh on site, but was all made at a commissary in Secaucus, New Jersey and transported to the individual shops. After Black's death in 1983, the company was sold and the lunch counters went into decline, dwindling to only one by 1991. However, with the success of Starbuck's Coffee Shops, Chock Full O' Nuts was re-invented in the nineties as Chock Express, once again purveying coffee in New York City.

I get lots of requests for items sold at the old Chock Full O' Nuts lunch counters, but the only recipe from there that I have ever been able to find is the date nut bread. One reason is probably the fact that all of the food was prepared at the Secaucus, New Jersey commissary and then transported to the shops. None of the employees at the shops would have had any idea of recipes for the food.

Requests that I've had and had no luck locating include:

• Whole-wheat donuts
• Nutted cheese sandwiches
• Chicken salad sandwiches
• Pea soup

However, the holiday season sales weren't enough to make up for the rest of the year's sales slump, so Nabisco discontinued them. They were just discontinued last year. so there may still be a few boxes around in stores. If Nabisco gets enough mail, they might bring them back. If they do, and if you have proof of manufacture in 2007, let me know.

As for a recipe, the Nabisco recipe isn't on the Internet. Even if it were, Nabisco made these things in huge quantities, in a factory. What would you do with a recipe that said "take fifty pounds of flour and add twenty pounds of milk powder...", etc. Where would you get ingredients like "stabilizers, emulsifiers, artificial preservatives, artifical flavors and colors"?
What you'd really like to have is a copycat recipe - something that you can make in your kitchen that will taste like the commercial product. Nabisco probably doesn't even have such a recipe. They never made them that way. So far, no one has created a copycat recipe for them. If they ever do, you can bet I'll post it here.

There is another product called:

Mrs. Allison's Milk Lunch, New England Biscuits
12.3 ounces for $2.99 (in Fairfield Country, CT)
Archway & Mother's
Battle Creek
1-800-272-2537

There is a lot about Royal Lunch Milk Crackers on this message board:
Chowhounds
There is contact information for both Nabisco and Archway there. Some of the people posting there have tried the Archway product and say that they don't taste quite the same - more of a baking soda taste. However for those who use milk crackers in cooking, the Archway product may be the solution.

Not found:

Banana Nut Bread
Cupcakes
Oatmeal Cookies
Macaroons

There are quite a few Luby's Cafeteria recipes here: Recipe Circus Luby's Cafeteria Recipes.

I have these:

• Carrot Cake
• Pumpkin Pie
• Pecan Delight
• Cornbread Dressing
• Buttermilk Chess Pie
• Liver and Onions
• Chocolate Ice Box Pie
• BBQ Pinto Beans
• Luby's Mustard Slaw
• Luby's Spanish Slaw

Not found:

Cabbage Squash Casserole with Fritos

Restaurants, particularly chains, use pre-mixed ingredients whenever possible to make their dishes. Why? Two reasons: First, to reduce costs, and second, to insure consistency. If Giovanni's Italian Cafe has twenty franchises around the country, then the Giovanni Company wants to keep costs low (the profit margin of a restaurant is very small), and Giovanni wants to be sure that if you go into a Giovanni's in New Jersey, then the house salad dressing tastes the same as it does in a Giovanni's in San Diego.

How to do this?

Well, you don't do it by starting from scratch and using fresh, local ingredients to make the dressing up in small batches. That's expensive, time-consuming, and inconsistent, because local ingredients in New Jersey aren't always the same as those in San Diego, and buying things locally in small quantities is more expensive than buying in large, bulk quantities. Besides, your kitchen employee in San Diego may not make it exactly the same as the one in New Jersey.

One thing that you could do is make all of the salad dressing for the whole company in one place (or sub-contract it to a salad-dressing company). If you do that, then all of the ingredients will be the same and will be bought in large quantities, and the production process will be the same, so you will cut costs and insure consistency. You won't have to rely on the skill of your kitchen employee in San Diego in following a complex recipe. At most, all he'll be doing is transferring it from one container to another.

But what if making the finished dressing in one place and shipping it around the country isn't practical? What if it loses freshness that way?

Well, then you have the chefs in your company test kitchen come up with a formula for the dressing that uses pre-mixed ingredients. You still buy them in bulk, and you sell them to the individual franchises with a few simple mixing instructions. You sell them ingredients like "Giovanni's Salad Vinegar" and "Giovanni's Olive Oil", and "Giovanni's House Dressing Mix". The "recipe" for a day's worth of dressing may say something like: "Mix one gallon of Giovanni's Olive Oil with 1/2 Gallon of Giovanni's Salad Vinegar. Add one bag of Giovanni's House Dressing Mix and blend thoroughly". Even the kitchen employees at the local Giovanni's don't know exactly what's in that "Giovanni's House Dressing Mix", and couldn't make the dressing from scratch even if they wanted to.

Along comes Mr. Customer, who thinks the Giovanni's House Dressing is the best he's ever tasted, and he wants to be able to make it at home. He asks the waiter for the recipe, but the waiter says "I'm sorry, we don't give out recipes. It's company policy." But, even if the waiter did give him the recipe, it wouldn't help Mr. Customer , because where is Mr. Customer going to get "Giovanni's House Dressing Mix"?

Suppose Mr. Customer was able to bribe an employee at the place where "Giovanni's House Dressing Mix" is made into giving him a copy of that recipe. Would that solve his problem? - It would be something like: Combine 50 lbs of sugar, 20 lbs of salt, 15 lbs oregano, 10 lbs dried chili pepper powder, and 15 lbs garlic powder. Add flavor enhancers, stabilizers, artificial flavors,and preservatives. - That wouldn't help most people, either, would it?

What Mr. Customer really wants is a "Copycat Recipe". A copycat recipe is a knock-off that tastes like the restaurant product or dish, but that can be made in Mr. Customer's kitchen with ingredients that Mr. Customer has on hand or can buy at his local grocery store.

Restaurants, even the local ones that really do use local ingredients, usually don't give out their recipes. Why would they? Their recipes are their livelihood ! It's difficult enough for a restaurant to make money anyway. Why would they give out their recipes so that people could make their dishes at home? They need your business! They want you to come back to get their dishes, not to stay home and make them yourself! There are exceptions, of course. Red Lobster and a few other chains have some copycats for their dishes on their websites, and occasionally chefs give out home recipe versions of the dishes that they serve. You'll see these sometimes in newspaper columns and on TV cooking shows.

Links to some sites for restaurant and copycat recipes are here:

Copycat Links

I don't have any "secret source" for recipes from restaurants and bakeries that are currently in operation. If you've Googled it thoroughly, and if you've seen posts on message boards from people looking for the same recipe with no succcessful responses, then you've already covered the ground I would cover. Please don't waste my time. Time to face the fact that the place doesn't give out their recipes and no one has created a copycat. Sad, perhaps, but often true.

Just a note here:
If you find something that you like at a bakery, ask the name of it and write it down. You aren't going to have any luck searching on the Internet for "that strawberry pastry from Ned's Bakery in Claremont, Idaho."

Large bakeries make things in large quantities using commercial recipes and commercial ingredients. It won't do you any good to have their real recipe. What you want is a "home version" or a "copycat recipe".

Yes, there are a few recipes for products from bakeries on my site. No, these didn't come from the bakeries themselves. These are copycat recipes. These bakeries were bigger than neighborhood bakeries. They were in big cities and were institutions in those cities. They are often childhood memories for thousands of people. and that's why someone took the time to create copycat recipes and place them on the Internet.

I don't have any "secret source" for recipes from restaurants and bakeries that are currently in operation. If you've Googled it thoroughly, and if you've seen posts on message boards from people looking for the same recipe with no succcessful responses, then you've already covered the ground I would cover. Please don't waste my time. Time to face the fact that the place doesn't give out their recipes and no one has created a copycat. Sad, perhaps, but often true.

A few tips:

I get lots of requests for recipes like this: "It's a Slovakian recipe for cabbage bread. The name sounds like 'ga-brotney'".

Well, once in a while, I go to a Slovakian recipe site and there it is: "gbrotne". However, much more often, I have no luck finding any Slovakian cabbage bread recipes or any Slovakian recipe that might sound like "ga-brotney." You can't search for something with the search engines by how someone says the name sounds. Spelling is usually critical. Sometimes I can hit upon it by trying a lot of alternate spellings.

Another thing about Eastern European recipes is this: Even though your grandmother may have been Slovakian, the only Internet recipe for what you're looking for may be listed on the web as a Czech recipe or a Slavic recipe, not a Slovak one. You may say it's Serbian, and when I find it, it's listed as Croatian. Even though Grandma was Hungarian, it may be on the Internet as a Yugoslavian recipe. Dishes and recipes cross borders and cultural boundaries often.

I get e-mails from people who say they called Archway Cookie Company or some other company and asked them for their Cherry Chip Cookie recipe (or some other commercial product recipe) and Archway (or whoever) wouldn't give it to them.

Folks, do you really think Archway or any big company makes cookies in a little kitchen somewhere? No, they put 50 pounds of flour and 30 pounds of sugar, and other ingredients in a big mixing machine and do a big run of cookies at one time. So, even if you got their recipe, it wouldn't help you a bit.

What you really want is a copycat recipe, a recipe to make a small amount of cookies in your kitchen that taste like Archway Cherry Chip Cookies (or whatever).

There are some Dugan's Bakery recipes on this site including these:

Dugan's Juiced Apple Pie
Spice Drops
Spritz Christmas Cookies
White Bread

I Have had no success locating these Dugan's recipes:

raisin muffins

Hanscom's Bakery was a Philadelphia institution for many years.

Sorry, folks. There are no extant home kitchen recipes from Hanscom's or any copycat recipes for Hanscom's products. The Hanscom family has told me that even they do not have any.

Folks, I search for recipes. Sorry, I don't search for the nutritional information for those recipes. It's just too time-consuming. There are several databases on the Internet that provide nutritional data for commercial foods, for restaurant dishes, and for individual foods. If you are interested in nutritional information, try these sites:

The Daily Plate
USDA
Calorie King
E Look
Nutrition Data

After already having a successful Hudson's men & boys' clothing store in Detroit and the Hudson Motor Company automobile manufacturer, Joseph L. Hudson opened his department store on Woodward in 1911. Tragically, he would never know the degree of its success. The next year, in 1912, he died from pneumonia that he contracted while visiting England. He had no children, so the business passed to his four Webber nephews. They were up to the task, and they made Hudson's a resounding success.

In 1963, Hudson's great-nephew, J.L. Hudson Jr. took over the reins, but by the mid-1960's downtown Detroit had begun to change in ways that were not good for Hudson's. A store clerk was murdered in the store in 1966, and the Detroit riots occurred downtown in 1967. People bacame afraid to go downtown to shop, and Hudson's sales began to suffer. The store tried to compensate by closing departments and reducing services, but people's shopping habits had changed and were not quick to change back. In 1983, Hudson's closed its downtown Detroit store.

J.L. Hudson's Cheese Bread
Maurice Salad Dressing

There are twelve J.L. Hudson's recipes on this site:
Detroit Memories

They are:

Canadian Cheese Soup
Chocolate Chip Cookies
Club Chicken Salad / Hot Bacon Dressing
Gazpacho
Greek Feta Salad
Hot Bacon Dressing
Maurice Salad
Mushroom Quiche
Orange Muffins
Sesame Dressing
Spinach Salad Supreme / Hot Bacon Dressing
Vichyssoise (Cold Potato Soup)

No Luck:

Brownies

These are the Blum's recipes that I have been able to find:

Lemon Crunch Cake & Coffee Crunch Cake

See also about Ernest Weil here.

Not Found:

Potato Salad
Rum Cake

The Frankenmuth recipes that I have been able to find:

Frankenmuth Recipes

Not Found:

Fried chicken
stuffing

Lum's was a chain noted for their hot dogs cooked in beer and for their "Ollieburgers".

I have had no luck finding a recipe for the "Lumburgers" that preceded "Ollieburgers" at Lum's.

What Kind of Hot Dogs Did Lum's Use?

Ollieburgers & Beer Hot Dogs
Lum's & Ollie's Fries
More Great info on Lum's Recipes
Another Ollieburger Clone

No luck:

Lumburgers
Lum's Roast Beef

See Literary Recipes and Movie Recipes, and these:

Naughty Child Pie - "Tishomingo Blues" by Elmore Leonard
Baked Rice Pudding - "The Novel" by James A. Michener
He & She Oyster Stews - "Chesapeake" by James A. Michener
Maraschino Pudding - "Buddenbrooks" by Thomas Mann
Recipes from "Like Water for Chocolate" by Laura Esquivel
Green Tomato Apple Pie - "The Cooking School Murders" by Virginia Rich
About "The Guernsey Literary and Potato Peel Pie Society"

Armadillo Wedding Cake from "Steel Magnolias"
Bologna Cake from "Sweet Home Alabama"
Key Lime Pie from "Heartburn"
Entire menu from "Babette's Feast" (story by Isak Dinesen)
Nipples of Venus from "Amadeus"
Recipes from "Eat, Drink, Man, Woman"

I do not send out recipes for these things. You can get food poisoning from improperly prepared jerky. Venison or other wild game jerky can be even more dangerous because it is sometimes butchered in a less sanitary manner than beef and may be contaminated with e. coli from the animal's feces. You must cook meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it, no matter what the instructions that came with your dehydrator say. Most home dehydrators never reach this temperature. Read this page before you attempt to make jerky:

Jerky and Food Safety

There are some links to recipes on other people's websites on these pages. Use any of these recipes at your own risk. I have not tried any of them and I am not recommending any of them.

Jerky 1
Jerky 2
Kippered Beef
Biltong
Savory Salt

Recipes from the restaurants to be found in the various Disney theme parks:

Disney Family Fun Recipes
Mousetyme
Walt Disney World Recipes
WDW Planner
Magic Trips
Disneyrecipes.com
Disney Institute
All Ears

Now closed, this was a Texas chain.

These are the recipes that I have found:

Wyatt's Cafeteria Cornbread Dressing
Wyatt's Cafeteria German Chocolate Pie, Pecan Delight Pie, and Pumpkin Muffins
Baked Eggplant
Eggplant Casserole
Eggplant Dressing
Egg Custard

No Luck:

Cornbread Dressing
Oatmeal pie

The only recipes from this chain that I have been able to locate are here:

chicken noodle soup
Orzo And Artichoke Salad
Pear and Pecan Salad w/Crumbled Cheese
Tomato and Basil Salad Dressing
Tomato and Onion Soup
Cream of Broccoli Soup
Chicken Salad Dressing
Oriental Chicken Salad
New England Clam Chowder
Souplantation Summer Lemon with Spiced Pecans Tossed Salad
Sweet Tomatoes Doris' Broccoli Slaw

No luck:

Vegetarian vegetable soup
Brown rice & pinto bean soup

I no longer search for brownie recipes unless they have a unique name or VERY unusual ingredients. There are too many of them that differ only slightly.

• Helms Bakery Brownies
• Chili Pepper Brownies
• Fried Brownies
• No Bake Brownies
• Chocolate Pudding Brownies
• Palmer House Brownies
  These claim to have been first!
• Lentil Brownies
• Glorified Brownies with Karo
• Cream Cheese Brownies

People are fascinated by the idea of cooking a potato in a pot of boiling pine resin. Those who have had potatoes cooked this way say that they are the best potatoes they've ever had. The secret lies in the fact that the boiling resin distributes the heat evenly around the cooking potato.

Forest workers, sawmill employees, and just plain country folk in the South used to tap the numerous pine trees in the region to harvest the pine sap and sell it for making turpentine, among other uses. Somehow, maybe by accident, someone found that a potato cooked in boiling pine resin was exceptionally delicious. They got so popular in the South that hardware stores used to sell a "rosin potato cooker" - a cast iron pot pre-filled with rosin. You just put it over a fire, heated it up until the rosin melted and started boiling, and dropped in your potatoes.

You don't wrap them in paper first - you put the potatoes in boiling pine sap in a cast iron pot and let them cook until they rise to the surface - that's the signal that they're done. Then, with a slotted spoon or tongs or a stick, you carefully lift the hot potato out of the sap and roll it up in butcher's paper or a brown paper bag and twist the ends to keep it hot until it's served.

When you're ready to eat the potato, you cut it lengthwise through the paper and then add butter, salt, pepper, even sour cream and bacon bits if you want. By the way - you don't eat the skin with the resin on it, just the inside.

Simple, huh? Except that you can't go down to your local hardware store and buy rosin cookers or bulk rosin any more.

I have searched the web several times, and the only rosin that I can find for sale is small quantities such as are used by athletes to dry their sweaty hands, and by artists. Of course, rosin is expensive when bought that way. However, there does not appear to be any place at all on the web that sells bulk pine rosin suitable for filling a pot to cook potatoes. You might be able to get it from a turpentine manufacturer. "Resin" and "rosin" are used interchangeably. Just be sure it's pine resin and not something else.

While I was searching, I found a few web sites that seemed to want to confuse pine resin with "pine tar". "Pine tar", according to the dictionary, is distilled pine resin. It's pretty nasty stuff, and I'd think twice before trying to cook potatoes in it. Also, please note that both pine resin and pine tar are highly flammable. Cooking potatoes in resin is not something to be undertaken lightly.

Here's an art supply store that sells it for $3.00 a pound. See:
Artstuf.com

If you find a good source for cheap pine resin, please send it to me so I can post it here.

Sorry, I no longer search for cheesecake recipes unless the recipe has a very unique name. There are just too many of them. To find the ones on my site, use the Google search box on the Archives page.

Sorry, I no longer search for Jello dessert or salad recipes unless the recipe has a very unique name. There are just too many of them. To find the ones on my site, use the Google search box on the Archives page.

For Air Force, Army, Marines, Navy, etc recipes, try these sites:

Armed Forces Recipe Service
Military Recipes
Navy Recipes

White Sauce
Shrimp Sauce
Yum Yum Sauce
More White Sauce recipes

"Hot Shoppes" were a restaurant chain that was popular in the Washington D.C. area. "Hot Shoppes" are gone now, but their parent company went on to become the Mariott Corporation of hotel fame.

The only recipes I have been able to find are these:

Mighty Mo
Orange Freeze
Onion Rings
Coleslaw
Cheese Rolls
Maryland Fried Chicken
Chicken Noodle Soup
Hot Fudge Cake Sundae
Macaroni & Cheese
Meatloaf
Salisbury Steak
Cheesecake
Teen Twist

Try these sites:

Allrecipes
Recipezaar
Vegweb
Vegkitchen
Top Tastes
International Vegetarian Union
Vegetarian Resource Group
Vegsource
Vegetarian Cooking

Want to make your own sausages? Try the recipes on these sites:

Clay's Kitchen
3 Men Sausage Recipes
Making Sausages at Home

If you are an American or Canadian, and you find a British recipe or a military or commercial recipe that you want to try, you may find that the recipe gives ingredient amounts by weight when what you are used to is volume measurements such as cups and tablespoons. If you want to use a Europen recipe, you may find that it is not only by weight, but is in metric units such as grams.

On the other hand, you may be European or British, and you may find yourself stymied by American & Canadian recipes that are in cups and tablespoons.

The easiest, best solution for Americans and Canadians is to purchase a small electronic kitchen scale that weighs in both ounces and in grams. This is easy and not very costly. It takes no math or conversion tables, and you'll find having a small scale is useful for other things as well.

For Brits and Europeans, the easiest solution is to purchase a two-cup measuring cup and a set of measuring teaspoon/tablespoons. Neither of these is expensive, and like the scale above, they require no math or conversion tables. Your local shop may not have them, but you can easily get them over the Internet.

Why isn't there an easy conversion table? The answer is because Americans & Canadians use volume measurements and Brits & Europeans use weight measurements, and these two are not easily converted from one to the other. The same volume of one substance often weighs more or less than an equal volume of another substance. Substances have different densities. One cup (volume) of flour weighs 5.3 ounces or in metric 150.25 grams. On the other hand, One cup (volume) of sugar weighs 8 ounces, or in metric 226.8 grams. So, you can't just say that one cup (volume) equals a given measurement in weight because it's different for different substances.

As if that weren't enough, in our system of weights and measures, we have two kinds of "ounces". One is for volume: There are 8 fluid ounces in a cup and 16 fluid ounces in a pint. The other is in weight: There are 16 ounces in a pound. Just remember that if you measure it with a measuring cup, it's fluid onces (volume) and if you weigh it on a scale, then it's ounces of weight.

For more on converting weights & measures, see here:

weight to volume & vice versa

metric to U.S. & vice versa

There is a conversion application here:

Gourmet Sleuth

I get lots of requests for recipes like this: "the cake from the back of the Soft as Silk cake flour box in the 1970s", or the brownies recipe that was on the Hershey's cocoa can in 1955", etc., etc.

It seems that I have sort of a reputation for being able to find these, but, for me, they're no different from the other recipes that I find for people. I know of no website that has a database of recipes from the backs of bags and boxes and cans. Product websites, such as the Hershey's website and the Soft as Silk flour website don't have archives of old recipes from their packages, and most people seem to have found writing to the companies to be futile. Also, when people put a recipe on the Internet, they don't say "I got this recipe from the Hershey's cocoa can in 1960."

There are a some websites, such as these, that specialize in brand name recipes:

Back of the Box
and
Favorite Brand-Name Recipes

However, these sites don't have archives of recipes that were on certain product packages in years past, they appear to have only recent ones. Try them if the recipe you want is fairly recent.

Love's Barbecue was a favorite in California. There are no recipes for either their BBQ sauce or their basting sauce on the Internet as far as I know. You can, however, buy their sauces and rubs via their website at:

Loves BBQ

There are a few Love's recipes on my site:

Love's BBQ Beans

Love's Baked Beans

Love's Pit BBQ Cole Slaw

Nut Tree was in Vacaville, California. There are several Nut Tree recipes here:
Nut Tree recipes

Marshmallow Sauce
Several Nut Tree Recipes
Chess Pie

No Luck:

Apricot Bars

Cincinnati Enquirer Recipe
Cincinnati Empress Chili
Cincinnati 5-Way Chili

A Texas institution. These are the only recipes that I have been able to find.

Chess Pie
Millionaire Pie
Billionaire Pie
Creole Meatloaf

No luck:

Mexican Meatloaf

A St. Louis institution in its day. Here's where you can get the cakes:

Straub's

Recipes:

Miss Hullings' Autumn Butternut Squash
Miss Hullings' Noodle Bake
Miss Hullings' Macaroni & Cheese
Miss Hullings' Potato Pancakes

No success finding recipes for:

Lemon Butter Sauce for Broccoli
Split Lemon Cake

A New Orleans institution in its day.

Blackout Cake
Buttermilk Drop Donuts
McKenzie's Holiday Cookies
King Cake Like McKenzie's
McKenzie's Turtle Cookies

No luck:

Banana Coffee Cake
Chocolate Whipped Top Pie
Date Bars
Ice Box Cookies
Petit fours

These are a very popular request. Seems that eveyone's ma or grandma made them. Mine did, on an old-fashioned wood-burning pot-bellied stove until she finally got a gas stove.

• Southern Tea Cakes
• Russian Tea Cakes
• Molasses Tea Cakes
• Old Fashioned Tea Cakes
• Cut Out Tea Cakes
• Old Time Thick Tea Cakes
• Syrup Tea Cakes
• Russian Tea Biscuits
• Lemon Tea Cakes

Folks, I get lots of requests for specific recipes from specific issues of magazines such as "Bon Appetit", "Gourmet", "McCall's", "Better Homes and Gardens", "Woman's Day", and the like. I have no way to search for recipes from specific issues of magazines. I need the name of the recipe and as many ingredients as you can remember. I can't find it by knowing it was in the December, 1983 issue of Better Homes and Gardens. If the recipe is on the Internet at all, it may not mention the magazine. Once in a while, someone will post a recipe from a magazine and will tell which magazine they got it from, but that's a fairly rare occurence. Even if they do, I need the name of the recipe and some ingredients. Just knowing that it's a stuffing recipe and that it was in the December, 1983 issue of "Bon Appetit" is not enough information. If I find something like that, it will be 90% luck.

Most of the major magazines with recipes have websites and many have recipe archives on their sites. Please check them first.

The fact that a recipe was printed in the food section of a newspaper like the "New York Times" or the "Chicago Tribune" or the "L.A. Times", etc. doesn't mean the recipe is going to be on the Internet. Even if it is on the Internet, it probably was placed on a message board, and the person posting it. may or may not have written in their message that the recipe is from The "Boston Globe", etc. True, some newspapers have archives on the Internet, but some of them don't go back very far, and some of them have fees for each article they let you download. You can usually forget calling or e-mailing the newspaper. Their employees don't have time or their employers' permission to go and search their archives for a recipe for you.

If you absolutely must have a recipe from a newspaper, your best bet is to go to the public library and search the archived copies of that newspaper for the time period in which the recipe appeared.

MCL Cafeteria has been a fixture in the Midwest since, 1950, originating in Indianapolis. I have not had any success finding MCL cafeteria recipes.

No Luck:

• mashed potatoes
• beef gravy
• cinnamon rolls
• yeast rolls

Sorry, I have not been able to find any recipes at all from Rusty's Hacienda. Note that the search terms "rusty's hacienda" and "recipe" are favorite keywords of dozens of junk urls. The recipes I've searched for so far are:

Tomato Rice Soup
Enchilada Sauce

• Hot Dog History
• Coney Island Hot Dogs History
• A & W Chii Dog Sauce
• Bacon Burger Dogs
• Coney Sauce, Original
• Coney Sauce
• Coney Sauce with Beef Heart 1
• Coney Sauce with Beef Heart 2
• Dairy Queen Chili Dog Sauce
• Danish Hot Dogs
• Detroit Coneys
• Duluth Coney Sauce
• Dog 'N Suds Coney Sauce Clone
• Flint, MI Coneys
• Greek Hot Dog Sauce 1
• Greek Hot Dog Sauce 2
• Lum's Hot Dogs 1
• Lum's Hot Dogs 2
• (Flo's) Maine Hot Dog Sauce Clone
• New England Style Hot Dog Buns
• Red Lion Coney Island Sauce
• Sabrett's Hot Dog Sauce Clone
• Snappers
• Texas Chili Dogs
• Texas Hot Weiners
• Upstate New York Sauce, Texas Hots, Sauce, Greek Sauce
• White Hots
• Wienerschnitzel Hot Dog Chili Clone
• Yocco's Chili Dog Sauce Clone
• Zippy Hot Dog Sauce

Burgers, Chops
Vegetable Cutlets
Onion Rolls
Potato Soup

I get a request for this at least once a week. Sorry, no luck. There's no recipe available. If you have it, please send it to me. If you are an ex - Pioneer employee and can tell me about the chicken, please write.

School cafeterias serve these, and kids love them. The main two flavors are chili crispitos and chicken crispitos, although there are others. People often ask me where they can buy them.
The problem is that Crispitos are a Food Service product made by Tyson Foods. They are only sold in case quantities to places like school cafeterias. They aren't sold in retail stores.See:
Tyson Foods

Market Day, a fund-raising organization, used to offer them as a fundraising product, but they now show them as "discontinued". See:
Marketday

Some people have been able to get them by calling their local school cafeterias. Sometimes school cafeterias will sell you a few.
If not, then perhaps you can buy them by the case from Food Service Direct. See:
Food Service Direct

There is a recipe for "flautas" here, which may be similar:
Crispitos = Flautas?

If you know where Crispitos can be purchased retail, please write.