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Safari Club Salad Dressing

  ----- Original Message ----- 
  From: Gail 
  To: phaedrus 
  Sent: Wednesday, March 05, 2003 9:58 PM
  Subject: Salad Dressing

In Houston, Texas in the 1960's there was a restaurant called the "Safari".  
It had the most wonderful "house" salad dressing.  People would sometimes 
just go there to get take out salad dressing. Forty years later, I've never
forgotten it.   I would love to know what it was.Thanks, Gail

Hello Gail,

The below is from the Houston Chronicle. Hope that's it.


  Safari (Bombay) Salad Dressing 

  From the former Safari Club and Harborow's restaurant. Published in 
  the Sept. 3 You Asked for It section. 

  3 garlic cloves, mashed 
  1 inch anchovy paste from a tube, mashed 
  1 egg yolk (see note) 
  Juice of 1 lemon 
  1 tablespoon Worcestershire sauce 
  2 ounces dry white wine (such as Chablis) 
  6 ounces olive oil (can use olive-canola oil blend), divided 
  1 avocado, seeded and peeled 
  Salt and ground white pepper to taste 
  2 ounces freshly grated Parmesan cheese 

  Whisk garlic, anchovy paste and egg yolk together in a bowl. Add 
  lemon juice, Worcestershire and wine, then whisk in half the oil 
  briskly until mixture emulsifies. Press avocado through a medium 
  strainer and whisk into dressing. Whisk in remaining oil. Season 
  with salt and pepper; fold in Parmesan. Makes 8 servings. 

  For salad, chiffonade (thinly shred) green-leaf lettuce and romaine, 
  and line up on plate with strips of julienned ham, turkey, Swiss 
  cheese and Cheddar cheese, as well as chopped cooked bacon, sliced 
  green onion, tomato wedges and hard-cooked egg quarters. 

  Note: This dressing calls for raw egg yolk. If you are concerned about 
  using raw eggs because of the risk of salmonella poisoning, you may 
  want to avoid the recipe or to use pasteurized egg whites. 

More Ratner's Recipes

Thanks to Sheri in the UK!

Ratner's Meatless Burgers

1 lb. lentils
2 tbs. Butter
1 large onion, chopped
1 cup TVP (textured vegetable protein) or 1/2 cup protose
4 eggs
Salt and freshly ground black pepper
Matzoh meal
1/2 cup clarified butter

1. Cover lentils with boiling salted water and simmer until lentils 
   are tender, about 1 hour.  Drain.
2. Heat 2 tbs. butter in a skillet and sauté onion until tender.  
   Place in a bowl.
3. Add lentils, TVP, eggs, salt and pepper.  Knead with hands to mix well.
4. Shape into 6 patties.  Roll patties into matzoh meal to coat completely.
5. Heat clarified butter or oil in a skillet and brown patties evenly, 
   about 5 minutes on each side.
6. Serve hot.

Makes 6 burgers
Ratner's Meatless Chops

6 hard-cooked eggs
1/4 cup butter
1 large onion, chopped
1/2 cup minced celery
1 cup instant mashed potato granules
1 cup half and half
3 eggs
Salt and pepper to taste
2 cups matzoh meal
1/2 cup clarified butter

Chop hard-cooked eggs and place in a bowl.
In a skillet, heat 1/4 butter and sauté onion and celery until golden brown.  
Add to chopped eggs.
Add potato granules, half and half, 2 eggs beaten, and salt and pepper.
Shape into 6 patties resembling lamb chops.
Beat remaining egg.  Dip patties into egg and then into matzoh meal, 
coating thoroughly.
Heat clarified butter in a skillet and brown chops evenly, about 5 minutes 
on each side.
Serve hot.

Makes 6 chops

Deviled Bologna Spread

  ----- Original Message ----- 
  From: Dawn
  To: phaedrus
  Sent: Thursday, March 06, 2003 12:30 PM
  Subject: Request

  Dear Uncle Phaedrus,

  I found your website while searching for a recipe - I just love it! 
  I will visit often as I just love old recipes and unusual things.

  I'm hoping that perhaps you can find a recipe for me.  I had a friend 
  as a child whose mother was German, and boy could she cook!  One of my 
  favorite things that she made was some kind of sandwich spread type 
  thing...i don't know the name of it or if it's even German.  For all I 
  know it's something she just whipped up one day and we loved it so she 
  kept making it (but I do remember asking her what it was called and she 
  said something in German, but I don't remember anymore)!  I have lost 
  touch with her and have no idea where she is these days or I would ask 
  her.  Here's what I remember of it:  

  Bologna, not sliced, but the chub kind that was diced
  Dill pickles, whole ones that are chopped
  Possibly some other bologna style meat diced up, but mostly I just 
  remember the bologna
  Maybe onions and/or cheese, diced

  This was mixed together and served on hard, crusty rolls.  She would make 
  a big, huge bowl of it and we just loved it!  Oh please, Uncle Phaedrus, 
  can you find it?

  Cravin that bologna stuff in the worst way,


Hi Dawn,

The recipe below is the only thing that I can find that's even close.


  Deviled Bologna Spread

  2 lbs. bologna, ground
  1/2 c. dill pickle relish 
  1/2 to 1 c. mayonnaise or Miracle Whip
  1 sm. onion, finely chopped (optional)
  1 tablespoon mustard
  6 hard boiled eggs

  Mix all together. Use as a sandwich filling or spread for crackers.


  ----- Original Message ----- 
  From: Carolyn
  To: phaedrus
  Sent: Thursday, March 06, 2003 9:59 AM
  Subject: spaetzle

  where can i buy spaetzle?  (i'm in miami)  


Hi Carolyn,

Well, some of the big supermarkets might have them, or gourmet shops that sell pasta, but most people don't buy spaezle, they make their own. See below.


  Spaetzle Noodles

  ingredients for 4 servings: 
  a.. 3 c Flour; Unbleached 
  a.. 1 ts Salt 
  a.. 1/4 ts Nutmeg 
  a.. 1/2 c Water, Or More 
  a.. 1/4 c Butter 

  Preparation: Orig- Servings: 4 Sift flour, salt and nutmeg together 
  in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, 
  beat with a wooden spoon. Add enough water to make the dough slightly 
  sticky, yet keeping it elastic and stiff. Using a spaetzle machine or 
  a colander with medium holes, press the noodles into a large pot full 
  of boiling salted water. Cook noodles in the water about 5 minutes or 
  until they rise to the surface. Lift noodles out and drain on paper 
  towels. Brown noodles in melted butter over low heat. 

Kurdish Recipe

----- Original Message -----
From: "Natalie" 
To: phaedrus
Sent: Saturday, March 08, 2003 1:50 PM

> I dating a Kurdish man and I want to make him some food from his 
> youth, but I can't find one recipe anywhere and none of the people 
> in America remember!
> Help! I know he likes ofek (which means something like soup) thats 
> tomato based with lamb chunks and also a dessert similiar to kringles. 
> Good luck, this is a tough mission...

Hello Natalie,

I had no success looking for those two recipes at all. I can find only one Kurdish recipe on the entire Internet. It's the one below.


Kubbeh Khamoustah (Kubbeh in sour soup) Kurdish origin

Crust for koubebot :

1 cup matzo meal
1 1/2 cup semolina (solet in hebrew )
about 1 cup water
1 tsp salt

Filling for koubebot :

1 pound beef
oil for frying
salt & peppper to taste

Preparation :

Fry the meat cut in small piece, in a small amount of oil.
Grind preserving the texture (not like ground meat).

Prepare the dough for the koubbebot, by mixing all ingredients.
Wet your hands, and shape walnut size pieces of it, like a thin
circle, fill with 1 tsp of meat and seal.

At this stage, you can freeze the kubbeh patties.

The soup :

6-7 cloves garlic
about 10 chopped scallions (green and white parts)
olive oil
2 bunches (#1/2 kg) of chopped pazzi (blettes in french, swiss
chard in english ?) green and white parts or can be replaced by spinach
lemon juice salt lemon salt (citric acid)

Preparation :

Heat the oil, fry the garlic until gold, add the scallions and the
pazzi, mix well.
Cook about 10 minutes.
Cover with water and continue to cook.
I usually replace the salt with some soup powder.
When almost done add lemon juice and lemon salt to taste.
Add the koubbebot to the boiling soup, and continue cooking about 15


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