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A World of Cookies?

----- Original Message ----- 
  From: Angela 
  Sent: Friday, March 27, 2009 1:11 PM
  Subject: cookie recipe booklet in 1969 Gold Medal Flour


My mom had this little fold out cookie recipe pamphlet from a 1969 Gold Medal Enriched Flour package. 
The title is "8 luscious cookies from just 2 basic doughs".  

  One of the recipes is called Mexican Swizzle Sticks.  You make the basic dough, then add melted
unsweetened chocolate and cinnamon.  Using a star disc in a cookie press, press the dough out onto 
a baking sheet in 6 inch lengths.  You bake the cookies and then drizzle a frosting made from powdered 
sugar, melted Baker's chocolate squares and butter on top.  You then sprinkle them with chopped nuts or 
other cookie decorating do-dads.

 I have this recipe written down, but I was hoping to find the other 7 recipes that were included in 
the pamphlet.  

 If you or your readers could help.. I've attached a picture of an ad for the booklet that I found on 
someone's website.



Hello Angel,

The actual title was "A World of Cookies"

I found parts of the recipe booklet on these two sites, but neither is complete:

Feed Me That



Detroit Greek Salad Dressing?

  ----- Original Message ----- 
  From: Karl 
  Sent: Friday, March 27, 2009 6:39 PM
  Subject: Greek Salad Dressing

When I visit Detroit, I always go up to Rochester to the Alabi Restaurant and get their greek salad. 
It is great and similar to other greek salads sold at coneys in the Detroit area. I cannot figure out 
the recipe for the dressing. It has a lot of garlic, but I think the oil is the secret. I have searched 
the internet with no success.
Do you have any clues? How about the recipe?
Suwanee, GA 

Hello Karl,

Sorry, I had no success at all with this. The restaurant is actually on Rochester Road in Troy, I believe.


Von's Pink Angel Cookies?

  ----- Original Message ----- 
  From: Amy 
  Sent: Friday, March 27, 2009 3:15 PM
  Subject: trying to find an old cookie

  Hi there,

Once upon a time I was a 5 year old girl living in Covina, California. This was back in 1981. 
My mother would take me to the local Vons where we shopped on Arrow Hwy.  My mom used to buy 
cookies for me from their bakery that were called "angel cookies".  I know they stopped selling 
those type of cookies after 1984 because it was then that we moved to Big Bear, and upon subsequent 
visits to the store when we visited my aunt and uncle who still lived in Covina, the cookies never
reappeared in the glass bakery case.

About the cookies: they were pastel pink in color, almost the size of a tennis ball (or at least 
they seemed that big when I was young). They were round and dusted with powdered sugar on top. 
What was most memorable about these cookies were not only their very sweet taste, but the texture. 
They had no nuts or chips or frosting or any other frills. Whatever they were made of, the first 
bites around the outermost edges was like taking bites of sweet powder that just melted into your 
mouth.  The core was a little crisper and revealed small bubble pockets of air.  They reminded me 
of "danish wedding cookies" as far as some aspect of the texture but they were a lot lighter, not 
quite as dense, and so much sweeter. 

I have never seen these cookies sold at any other vons' even at that time of my life (believe me 
I'd look for them) or any other bakery since that time. I don't know what they were made of to try 
to resurrect them in my own kitchen.  I believe they are now extinct, but they had such an unforgettable 
flavor and texture that I thought I would take a stab at seeking your assistance, since I've been 
craving them. 


Hi Amy, Sorry, I had no success at all locating this recipe. Phaed

Jay's Thai Green Curry Chicken?

  ----- Original Message ----- 
  From: Giuliana 
  Sent: Friday, March 27, 2009 3:00 PM
  Subject: last challenge for you!!!t

  I had a house fire in 1995 and lost some recipes in the process, this is one of two I wish I could 
find again!!!

  This one was for Thai green curry chicken, from the owners of (new owners now)  Jay's Noodles on 
South Federal.
  The Rocky Mt. News paper did an article on the mom/restaurant back then, an amazing happy, friendly, 
chunk of a woman who cooked the best green curry chicken I have ever had.  She did not use potatoes, 
red peppers, and carrots which most Thai places use.  While these ingredients are good - in a curry 
recipe they take away from the great flavors of the curry itself.  She used Thai eggplant in hers and 
they can be found at most Asian markets.  I have tried to duplicate it from memory, but just can not. 
It was so incredibly delicious - nothing has come close to it since!!!!

  I promise to make you some if you can find the recipe!!!

  thanks so much either way,
  Giuliana in Denver, CO

Hi Giuliana,

Sorry, no success at all with this one.


Timm in Oregon sent this recipe:

I have a recipe for Green Chicken Curry that may be the same as the one Giuliana is looking for. 
Timm in Oregon 

Jay's†Green Chicken Curry 


For the Curry Paste: 

1/2 cup of Thai green chilies or 4 to 6 jalapenos 
2 tablespoons shallots, chopped 
2 teaspoons galangal, grated or use grated ginger 
1 teaspoon zest of one lime 
2 teaspoons garlic, chopped 
2 tablespoons ginger, chopped 
2 tablespoons lemongrass, grated 
1/2 teaspoon cumin seeds, toasted 
1/2 teaspoon coriander seeds, toasted 
1/2 teaspoon sea salt 

For the Curry: 

2 cups sliced vegetables such as eggplant, potato, broccoli, green or red peppers 
3/4 cup onion, sliced 
1/2 pound chicken pieces, cut into bite size pieces 
1 teaspoon palm sugar or brown sugar 
2 tablespoons fish sauce 
6 kaffir lime leaves 
4 stems†Thai basil 
14 ounce can coconut milk 
1 cup water 


If you wish to pound in the traditionally way, put Curry Paste ingredients in mortar. 
Pound with pestle until everything is mixed and ground thoroughly. Make sure there are 
no seeds left uncrushed. If you have to use the blender, add in 1/2 cup oil to facilitate 
movement for blending. 

For the Green Curry: Pour the coconut milk into saucepan/wok and turn on medium heat. 
Stir until the oil appears on the top. Add the green curry paste and chicken and stir 
until almost done. Add the vegetables, fish sauce, water, sugar and turn heat up and 
stir a little. 

When the curry has finished cooking, stir in the Thai basil and kaffir lime leaves. 

Famous Lunch Zippy Hot Dog Sauce

  ----- Original Message ----- 
  From: Richard 
  Sent: Friday, March 27, 2009 11:25 AM
  Subject: Recipe Request

I'm looking for Famous Lunch's "Zippy" Chili Sauce that they put on hot dogs.  The restaurant is 
in Troy, NY.  Also, another restaurant called Charlie's Hot Dogs has a similar sauce.  Famous Lunch 
only has one location while Charlie's has several & sells their sauce in local supermarkets in jars.

The owners are Greek & I found a version of a Michigan sauce that is close.

What I know:
1. You start with rendered beef suet
2. The recipe contains minced onions, hamburger, chili powder, possibly garlic powder, possible mustard 
or ground mustard & paprika.
3. You sweat the onions & cook the hamburger until the pink is gone. They are done separately in the 
rendered suet.  Dump all ingredients in a pot, add water & simmer for hours.
4. There is no tomato in the recipe.

I know some of this because years ago one of the owners started to give me the recipe & was stopped 
by another member of the family.  He told me about the suet, about not browning the meat & about the 
no tomato in the recipe.

I've eaten these hot dogs since I can remember & I'm 67 now.

I've Goggled the recipe to no avail.  The best I could do was find the Michigan sauce that was 
developed by Greek immigrants.  I found some history also.  Some of them went to Canada & then 
migrated to upstate New York.  The name of the family that owns Famous Lunch, I believe, is Semon.

They now use Hembold's hot dogs but for years they used hot dogs made by Troy Pork Company. 
The hot dogs are about 3" long & they slather mustard, onions & chili sauce on them.

The family keeps the recipe secret & I've tried over the years to get it.  I even offered to pay 
for it & sign a written agreement that I wouldn't share it.

I've made the Michigan sauce using ground mustard.  My next batch I will use yellow mustard from 
a jar.  I don't think the restaurant would go out & buy things that are already on hand.

If there is any other information that you need, please e-mail me.

Thanks for your help.


Hello Richard,

Sorry, no luck. I cannot find either of the secret recipes or any copycats for them


More Hot Dog, Chili Dog & Coney recipes

From: Bill 
Sent: Tuesday, January 08, 2013 2:28 PM
Subject: Re: Famous lunch hot dog sauce

Hello,  I've been reading all the requests for the Famous lunch hot dog sauce and wondering if there has been any updates 
to anyone gaining the recipe? Thank you in advance Bill

I found some information that i did not find on your site.1. You start with rendered beef suet 2. The recipe contains minced onions, 
hamburger, chili powder, possibly garlic powder, possible mustard or ground mustard & paprika. 3. You sweat the onions & cook the 
hamburger until the pink is gone. They are done separately in the rendered suet. Dump all ingredients in a pot, add water & simmer 
for hours. 4. There is no tomato in the recipe.

Also the owners information that I found is
Steve Vasil is the father and Scott Vasil is the son. 

Hello Bill,

I havenít had any updates, but I just found a recipe that has all of the ingredients that you list and that claims to taste like Famous Lunchís Zippy Sauce. See this website:

Family Cookbook Project


Thank you very much for the info. I will certainly give it a try. Something else i forgot to include. 
They do not buy the mustard they make their own and at least one of the ingredients in the mustard is celery seed.


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