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Salad Supreme Dressing Recipe

From: Katy 
Sent: Monday, January 21, 2013 10:18 AM
Subject: Salad Supreme Dressing Recipe


I am searching for a recipe my mother in law used for every family get together; 
she said that it was from a magazine but couldn’t remember which one. She has since 
passed away and the recipe with her. It is for a salad dressing, I will list the 
ingredients that I know are in it, but I don’t know the measurements:

Blue cheese
Salad supreme
Water or vinegar, not sure which

It has to be refrigerated and shook well before each use; it’s an oil based dressing, 
not as tart as a vinegrette tho.  I appreciate any help you can provide, I have searched 
and googled with no luck so far. 



Hi Katy,

I can’t find a salad dressing recipe with exactly those ingredients. The closest that I can find is the below recipe, which has sour cream, mayo, and garlic in addition to your ingredients, and does not have the sugar. I looked for other blue cheese salad dressing recipes with Salad Supreme as an ingredient, but did not find one that was closer to your description than this one.


Blue Cheese

1 c. sour cream
1 c. oil
1 c. mayonnaise
1/8 c. vinegar (white)
3 tbsp. Salad Supreme
1 pkg. blue cheese (crushed)
2 cloves garlic (minced)

  Mix all together.  Keep in refrigerator.
 Thanks for looking; it’s one of those ‘family secret’ recipes that no one bothered to write down. L

Robinson High School Recipes

-----Original Message----- 
From: Wanda
Sent: Monday, January 21, 2013 10:43 PM
Subject: Recipe request

I am looking for a recipe for a pizza like dish that had a thick biscuit 
like crust that is served cold that they served when I went to school at 
Robinson High School in Tampa Florida.  They also brought it in as a special 
reward for high scores when I worked at the phone company.

I am also looking for recipe for the Chicken and Yellow Rice. 


Hello Wanda,

Sorry, I cannot find any recipes at all from Robinson High School in Tampa,Florida.


Gourmet Magazine Shrimp with Beer

-----Original Message----- 
From: Ellen 
Sent: Monday, January 21, 2013 11:08 PM
Subject: Two recipe quest

I'm searching for two recipes: one for a shrimp dish from Gourmet mag., 
sometime in the 1970s. I recall it was made with  beer, perhaps red bell 
peppers and/or scallions. The sauce was then reduced to almost a thick 
Many thanks for any help you can offer.

Hello Ellen,

Sorry, No success with this. I'll post it on the site.


Subject: Shrimp in Beer Jan 21, 2013
From: Janet 
Date: 3/10/2021, 1:47 PM


Regarding the below request (above:2-22-2013)
This may be the recipe. 
It has the beer, peppers and scallions and the sauce is reduced.  
I purchased a set of 5 year indexes for Gourmet magazine that 
spans from 1956-1984 so I'm finding some old requests.

Shrimp in Beer Creole (Gourmet February, 1976)

   In a small skillet sauté 1/2 cup sliced blanched almonds 
in 1 tablespoon each of butter and oil, tossing them until 
they are golden. Drain the almonds on paper towels; sprinkle 
them with salt and reserve them.
   In a saucepan cook 2 pounds shrimp, shelled and deveined 
in 1/2 stick (1/4 cup) butter over moderate heat, tossing 
until they just turn pink. Transfer the shrimp and pan juices 
to a bowl and reserve them covered with a buttered round of 
wax paper. Add 2 tb. butter to the pan and in it sauté 1/4 cup 
minced scallion and 1 green pepper cut into strips, until they 
are softened. Add 1/2 pound small mushrooms, 1 tablespoon sweet 
Hungarian paprika and salt and pepper to taste and cook the 
mixture, tossing, until the mushrooms are tender. Stir in 1 
teaspoon tomato paste, 1 cup light beer and the reserved pan 
juices and reduce the liquid over high heat to 1/2 cup. Reduce 
the heat to low, add 1 cup créme fraiche or 3/4 cup heavy cream 
combined with 1/4 cup sour cream and simmer the mixture until it 
is hot. Arrange the shrimp mixture on a heated platter with rice 
pilaf mold and garnish it with almonds.

Rice Pilaf Mold (Gourmet February, 1976)

   In an ovenproof 7-inch saucepan, sauté 1/4 cup minced onion in 
2 tablespoons each of butter  and oil until it is soft but not 
colored. Add 2 cups Carolina rice, well rinsed, stirring it until 
it is coated with butter. Pour in enough chicken stock or chicken 
broth to cover the rice by 1/2 inch, bring it to a boil, and bake 
the rice, covered, in a preheated moderate oven (350° F.) for 25 
minutes. Fluff the rice with a fork and add 1/2 stick (1/4 cup) 
butter, softened and cut into slices, and 2 tablespoons freshly 
grated Parmesan cheese. Pack the rice firmly into a buttered 3-cup 
smooth-sided mold, invert the mold onto the platter, rapping the 
mold to release the rice, and remove the mold.

1960s Yellow Cake Recipe

From: Jean 
Sent: Monday, January 21, 2013 12:33 PM
Subject: Yellow Cake

Im looking for a made from scratch yellow cake from the early 60s.

Hello Jean,

Jean, my dear, you have to tell me more than that. There was more than one yellow cake recipe in the 1960s, and when people put recipes on the Internet, they don’t say “This recipe is from the 1960s”.

You have to give me some way to know the recipe when I see it.


From: Jean 
Sent: Monday, January 21, 2013 5:35 PM
To: Phaedrus 
Subject: Re: Yellow Cake
The only thing I can remember is that it was from farm extension 
group or AG group. They used to go around to homes and give 
out recipes. Or it could have been from home-ec in school.

Hello Jean,

I’m sorry, Jean, that’s no help. I have to have a way to identify the recipe that is part of the recipe, like a unique name for the recipe, or unique ingredients, or a unique method of mixing or cooking the cake. There are hundreds of yellow cake recipes. I’m sending you two from our files. See below.


Yellow Cake

2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 tsp. vanilla
1 c. milk
2 eggs

Mix and beat.  Pour into well greased and floured pans.  
Bake at 350 degrees for 50 minutes or until tests done.
Old Fashioned Yellow Cake

1 3/4 c. sugar
2 eggs
1/2 c. shortening
1 tbsp. vanilla
1 c. milk
2 c. self-rising flour

Cream sugar, eggs and shortening together until light.  Add vanilla.  
Add milk and flour alternately.  Beat 2 minutes with electric mixer.  
Pour into greased, floured 13 x 9 inch pan and bake at 350 degrees 
until done, test by inserting toothpick in center. 

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