Sent: Thursday, December 15, 2016 2:11 AM
We use to eat lunch at a golf course that had good food and prices. They would sometimes have
a potato that was so good, but we didn't ask how they made it. The golf course has since closed.
It was a simple potato that had the skin peeled off and I think was baked in oven like a baked
potato. When it was served with our food it had a browned outside to it but the inside was white
and soft . It came with sour cream and butter on the side and had a seasoning on it that was
chives and something else. I tried to make it but it came out hard and burnt or under cooked!!
Would you know what this potato is called so I can find a recipe for it. It looks so simple
to make but I can't make it right.. Thanks Again!!! Doug
I’m not familiar with such a method of cooking potatoes. I didn’t have any success looking for
“skinless baked potato” and “peeled baked potato”. Simply baking a potato like that seems to
me to be counterproductive. The skin keeps the moisture in the potato, so baking a peeled potato
would seem to me to produce an unappetizing hard and dry shell on the outside of the spud.
You could experiment by coating a peeled potato with vegetable oil, such as olive oil, and then
baking it in a microwave. (No aluminum foil in the microwave)
There is something called a “Hasselback potato.”. It’s not skinless, but a thin-skinned red potato
is used. This potato is sliced before baking, but it is kept in one piece so that it looks like a
whole potato that has been baked and then sliced, when actually the opposite is true.
Photo here: Hasselback Potatoes
If you can provide the name of the country club, I can try to track it down that way.
I realize that it is closed, but if someone posted about the potatoes, they might mention
the country club.
Another reader suggested that these might have been "fondant potatoes."
These are browned on top of the oven, then roasted, with chicken broth.
See here for a video recipe: Fondant Potatoes
Please let me know if these match your recollection.
Sent: Wednesday, December 14, 2016 11:45 AM
Subject: Hellman's mayonnaise recipe
I had this in a Gloria Pitzer book (The recipe detective) at one time. So I lost it!
They have her booklets on sale (long out of print now) at Amazon & Ebay. I bought several in
hopes of finding the recipe but didn't. Then I started contacting the sellers BEFORE buying and
so far none offered for sale have them. An expensive lesson for sure.
Anyway, this recipe of hers has the usual, eggs, oil, lemon juice, vinegar and salt. But she adds
evaporated milk and stick margarine. If this is of any help to you.
I want to make it myself because Hellman's is getting so expensive AND they have made the jar
30oz instead of a full quart. So it is the principle of the thing as well.
Thank you very much.
I only have one of Gloria Pitzer’s books, and the Hellman’s is not in it. If you can determine which
one has the Hellman’s copycat in it, you may be able to find a used copy of it on Amazon or E-Bay.
There is a small site dedicated to Gloria here: The Recipe Detective
I could not find the recipe anywhere else.
In the middle of the lead article on that site, there is a description of her Hellman's Mayonnaise Clone:
So, to copy a forty-eight ounce jar of Hellman's mayonnaise, she blends the expected ingredients --
oil, eggs, lemon juice, vinegar, salt -- with some that you might not expect -- three-quarters of a
cup each of sugar and evaporated milk and two sticks of margarine. Then, to offset the incredible
greasy richness that this produces (did I mention the six egg yolks?), she ups the lemon juice and
vinegar to a third of a cup each and the salt to four teaspoons.
Problem is, it’s a bit vague on the amounts of the oil (maybe 1/4 cup?) and preparation instructions.
Maybe you can figure it out.
There are other Hellman’s Mayo copycat recipes here:
Jughandles Fat Farm
This is Rik
I saw the same article with gave some of the ingredients. I'm sure you'll need more than 1/4 cup oil.
otherwise it would be evaporated milk and margarine mostly. And memory tells me it was more than that.
Anyway, I didn't make it at the time I had the recipe because all stick margarine was using hydrogenated oil.
I have tried some of the other recipes that you gave links to - they all make very tasty mayonnaise, but it
isn't a Hellman's duplicate, no matter what they say. Some reviewers even claim it is an exact copy,
I don't see how as it tastes nothing like Hellman's to me. I'm almost 60 and we had Hellman's in our
house from the time I can remember maybe 8 or 9? And it is pretty much exclusively what I use unless I'm
making 50 lbs of potato salad for a church function. I couldn't afford 5 jars of Hellmans' for that!
I do have a lead - someone is selling 6 Pitzer cookbooks for $25. They are on vacation but will get back to me.(Ebay).
If it is in there, I will send you a copy of it to post on your site.
In response to this request: http://hungrybrowser.com/phaedrus/m0123M17.htm#2
I believe this is the recipe sought. The notes added to the recipe stem from the individual who posted it
to a messageboard. They received the recipe after mailing a request to a female "famous secret recipe artist,"
who is "sorta retired now" but once had many books and a newsletter. That sure sounds like Gloria Pitzer.
"Help-Ann's real Mayonnaise"
4 egg yolks
2 whole eggs
1/4 cup lemon juice
1/3 cup light vinegar (I assume she meant WHITE vinegar)
3/4 cup sugar
4 tsp salt (Yes! 4!)
1/4 tsp pepper
3/4 cup canned skimmed Pet Evaporated Milk
3 cups corn oil
1/2 lb. stick margarine, in bits
Place everything but the oil & the margarine in blender as listed. Using On/Off speed, blend about 3 or 4 minutes
or till perfectly smooth. Turn off motor 3 or 4 times to periodically scrape down sides of container and to free
the blades of the mixture. Resume blending. Keeping motor at medium speed, begin to add the oil in a very thin,
slow-but-steady stream. Then while continuing to blend, add the bits of margarine till smooth. Stop the motor again,
every minute or so to scrape away from the sides of the container & away from the blades, resuming blending until
smooth. Refrigerate it 24 hrs before using to let it stabilize and allow flavors to get well acquainted with each
other. Makes 3 pints. DO NOT freeze this.
Subject: Help Ann's mayonnaise
Date: Friday, February 10, 2017 7:52 AM
Well, I'm sorry to say that mayo recipe to duplicate Hellman's was quite expensive since a can of evaporated skim milk
is $1.00 for the store brand, 3 cups of corn oil is about $3.50 then we have 3 or 4 egg yolks and 2 whole eggs, then
two sticks of margarine for 50 cents. I forget what else, so this is about $6.00 for 1 1/2 quarts. Not much savings.
And the recipe said "yes 4 tsp of salt" which is WAY too salty. And no it doesn't taste like Hellman's although with
less salt it would be quite tasty. But, remember you're using raw eggs, so I think you'd have to use this up quite
fast and as much as I like mayo, that is still a LOT of mayo!
I truly appreciate the effort in getting this form me though.
Sent: Monday, December 12, 2016 4:19 PM
I saw a Jacque Pepin show that said he started out at HoJo’s. I asked him
for the chix croquettes recipe with fricassee sauce but got no response.
Have you tried these recipes? -