Subject: Horn & Hardarts Recipes
Date: Monday, March 18, 2013 10:10 AM
Love the website - really great.
Was interested in finding some Horn & Hardarts recipes and came across your site.
Recently, I went to an exhibit at the Manhattan Public Library called LUNCH HOUR NYC where they did a big thing on Horn & Hardarts Luncheonettes.
Part of the user experience was a wall from the famous eatery where you could open the little window doors and pull out a recipe card of the
famous dishes Horn & Hardarts made.
I got four (I think that's all there was) and I want to share them with you...
Burgundy Sauce with Beef and Noodles (not on your site)
These recipes are slightly different from what is posted on your website where I think folks try to recreate the delicious memories.
I'm assuming these are the AUTHENTIC recipes from the restaurant.
Creamed Spinach – From Horn & Hardart’s Automat
1 lb Raw Spinach
2 tbsp Butter
1-1/2 tbsp Flour
1 tsp Sugar
1/4 tsp Salt
1/8 tsp White Pepper
Wash spinach. Cook in a covered pan using only the water that clings to the leaves. When done, chop fine.
Melt butter in a separate pan. Add flour gradually, stirring constantly until it is of smooth consistency.
Add milk slowly. Cook until thickened. Add spinach to the sauce. Add seasoning and blend well.
Pumpkin Pie – From Horn & Hardart’s Automat
2 Cups cooked pumpkin (mashed)
3/4 tbsp Salt
1 Can (14.5 fl. Oz.) Evaporated Milk
3/4 Cup Sugar
1 tbsp Butter , melted
1 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Nutmeg
Heat oven to 425.
Beat all ingredients together with a rotary beater or wire whisk. Pour into a pastry-lined 9-inch pan.
Bake 40-45 minutes. Insert a silver knife into the filling about one inch from the side of the pan.
If the knife comes out clean, the filling is done.
Burgundy Sauce with Beef and Noodles – From Horn & Hardart’s Automat
2 lbs Lean Beef (Chuck or Round)
2 tbsp Flour
1 tsp Salt
1/4 tsp Black Pepper
1/2 Medium Carrot (grated)
1/2 Celery Rib (finely minced)
2 Garlic Cloves (finely minced)
1 tsp Salt 1 Bay Leaf
1 tsp Maggi Seasoning
1/2 cup Tomato Juice
1/2 cup Water
1-1/2 cups Burgundy Wine
2 cups Broad Noodles, freshly cooked
Trim beef of any fat or gristle. Save the fat. Cut beef into 1 ˝ inch cubes. Season with salt and pepper. Dredge with flour.
Render the fat in a heavy pan. Sear the meat in it. Add all of the other ingredients. Bring to a boil. Reduce heat and cover.
Cook slowly until tender.
Just before serving, remove the bay leaf and mix in two cups of freshly cooked noodles.
Baked Beans – From Horn & Hardart’s Automat
1/2 lb Pea Beans
1/2 cup Chopped Onion
2 strips Raw Bacon, diced
1 tbsp Sugar
1-1/2 tsp Salt
1-1/2 tbsp Dry Mustard
1/8 tsp Red Pepper
1/3 cup Molasses
1 tbsp Cider Vinegar
1/4 cup Tomato Juice
1 cup Water
Soak the beans over night. Using the same water, boil, reduce heat, and simmer until tender, about 30 minutes or longer.
Preheat the oven to 250 degrees. Add all the other ingredients to beans. Pour into a baking pot or pan.
Bake uncovered about 4 hours or longer. If necessary, add boiling water to prevent drying.
Sent: Monday, March 11, 2013 3:57 PM
Subject: Borden Non Such condensed Mincemeat cookies
I am trying to find the recipe for mincemeat cookies made from non such condensed mincemeat cookies that I have lost.
It is make with powdered sugar, not granulated. Your help would be greatly appreciated.
All of the “mincemeat cookies” recipes that I am finding call for brown sugar or regular granulated sugar.
The recipes that I am finding that call for mincemeat and powdered sugar are called “fruited shortbread cookies”. See below.
Fruited Shortbread Cookies
2 1/2 c. unsifted flour
1 tsp. baking soda
1 tsp. cream of tartar
1 c. butter, softened
1 1/2 c. powdered sugar
9 oz. None Such condensed mincemeat, crumbled
1 tsp. vanilla extract
Preheat oven to 375 degrees. Combine flour, baking soda and cream of tartar. In a large bowl, beat butter and sugar until fluffy.
Add egg and mix well. Stir in mincemeat and vanilla. Add flour mixture; mix well. Roll into 1 1/4 inch balls.
Place on ungreased cookie sheet. Flatten slightly with fork. Bake 10 to 12 minutes or until lightly browned.
Thanks a lot, thats it !!!!!!!!!!!!!!!!!!!!!
Sent: Monday, March 18, 2013 5:14 AM
Subject: Woolworth pizza
Hello. Every now and again I crave for Woolworth's pizza. Now, the craving is
coming around more often. I cant stand it anymore! Please, please find the
recipe. The Woolworth's I used to go to was located on Powell and Market
streets in San Francisco, California. I must have it! They only sold cheese
or with pepperoni. I also remember seeing big cans of tomato sauce on the
back counter. Frankly, i think they just used it out of the can! And in
retrospect, I should have looked to see what brand of tomato sauce they were
using. Maybe if anyone out there can remember the taste of Woolworth's pizza,
and if the recipe can't be located, is there a pizza place that might have
pizza close to tasting like Woolworth's? Loved their pizza!
Thank you in advance.
I've had Woolworth's cheese pizza listed as "not found" on my Woolworth's page for several years now. See:
If any of my readers had the recipe, I feel sure they would have sent it to me by now. There are a couple of requests
on Internet message boards that have had no success also. I'll post this, but I'm afraid this recipe must be lost.
Note to anyone who tries searching for this: Woolworth's Department Stores are a going concern in Australia, South Africa,
and possibly the UK. However, those Woolworth's are not related to the F.W. Woolworth's stores that existed in the USA,
nor do they have or use the recipes from the old Woolworth's USA lunch counters. They are able to use the Woolworth's name
because the name was never registered as a trademark in those countries.
Sent: Saturday, March 16, 2013 1:34 PM
Subject: Cream sticks Kuhns bakery
Kuhns bakery in Wadsworth Ohio had the best cream sticks I have ever had.
They were 3 to 4 inches long. Filled with the best creamy fluff and topped
with powder sugar. My Mom used to go to the bakery in the 50's & possibly
in the 40's. She graduated from Wadsworth high school in 1955. I remember
her saying that some of the kids of the Kuhns bakery went to school at the
same time. She thinks that the father was a baker in the military and when
he got out of the military he started the bakery but I do not know for sure.
It was the cream filling that made this cream stick so memorable. It was not
pudding, nor was it like a lot of the cream filling that is grainy and
sugary. I would love to have the recipe if you could find it.
Thanks so much!
Sorry, I cannot find any mention at all of Kuhns Bakery in Wadsworth Ohio.