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From: rox
Sent: Sunday, April 07, 2013 2:08 PM
To: phaedrus@hungrybrowser.com
Subject: hunting down an old los angeles restaurant recipe
Hello Phaedrus!
I certainly hope you can help me. I remember this French toast as the
best i ever had.
if i can remember it correctly it was very close to a monti cristo coating.
big thick slices of bread with the coating actually having thin strands
pulling off of it. it looked almost deep fried.
the restaurant was Van de Kamps. it was up and running in the fifties
when i lived down there. i don't know when they closed.
i did hear the Lawry's food business was started by the same brothers
who started Van de Kamp's. i have yet to write there.
i found your site and just had to write. you found the cookie recipe,
i have high hopes on the French toast.
very sincerely,
roxanne
Hi Rox,
Sorry, I had no success with this. I’ll post it on the site.
Phaed
I found another recipe from the Evangeline Restaurant in Pascagoula, Mississippi. For their stuffed crabs, see:
11/16/12
Cocoanut Pie
2 cups scalded milk
2/3 cup sugar
1 tablespoon flour
3 tablespoons cornstarch
1/8 teaspoon salt
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1/2 cup cocoanut
1 baked 8-inch pastry shell
meringue or whipped cream
Scald 1 3/4 cups milk. Sift together sugar, flour, cornstarch and salt.
Mix remaining cold milkinto this dry mixture a little at a time. Add to
hot milk slowly. Cook over hot water in a double boiler until mixture
thickens, stirring constantly. Beat egg yolks slightly. Add a little of the
hot mixture to egg yolks before adding yolks to hot cream mixture.
Return to heat and cook again for about three minutes. Remove from
heat, add butter, vanilla and cocoanut. Cool, then pour into baked
pastry shell. Top with meringue or whipped cream.
(From: "The Ford Treasury of Favorite Recipes, Vol. 3")
From: Jody
Sent: Sunday, April 07, 2013 1:17 PM
To: phaedrus@hungrybrowser.com
Subject: meat loaf recipe
I had this recipe years ago and now cannot seem to find it. It was a
meatloaf recipe and some of the ingredients were:
ground beef
grated or shredded carrot
parmesan cheese
egg
bread or cracker crumbs
onion
Please help as it was the best meatloaf I had ever made.
Hi Jody,
The closest recipe to your description that I can find is the one below.
Phaed
Meatloaf
1 lb. ground beef
1 egg
1/2 c. bread crumbs
1/4 c. Parmesan cheese
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. garlic powder
1 lb. ground turkey
1 carrot, grated
1 green pepper, diced
1 c. celery, diced
1 onion, diced
1/4 c. catsup
Combine all ingredients except catsup. Shape into loaf.
Bake in 5x9 inch pan in 350 degree oven uncovered for 1 hour.
Angelo's Restaurant in Gulfport, Mississippi
Broiled Flounder and Flounder Sauce
Make several small cuts across the top of the cleaned fish and insert
slices of garlic. Sprinkle fish with oregano and broil.
Make a sauce by combining lemon juice, a touch of mustard, mayonnaise,
olive oil, chopped capers, parsley, and salt and pepper.
Pour sauce over broiled fish and heat in oven a few minutes before serving.
Angelo did not give ingredient amounts.
From: "The Ford Treasury of Favorite Recipes from Famous Eating Places," 1950.
--------------------------------------------------------------------------------
Coquilles St Jacques
6 tbsp butter
3 tbsp flour
1 tsp salt
1/8 tsp white pepper
2 cups light cream
1/2 pound scallops
1/4 cup finely chopped onion
1/2 cup sliced mushrooms
1/2 pound shrimp, cooked and cleaned
1/4 pound crabmeat
2 tbsp Madeira or sweet sherry
3 tbsp bread crumbs
Melt 4 tbsp butter in a saucepan; blend in the flour, salt, and pepper.
Gradually add the cream, stirring steadily to the boiling point.
Cook over low heat 5 minutes.
Melt the remaining butter in a skillet; saute the scallops and onion in it.
Remove and saute the mushrooms for 3 minutes. Combine the sauce,
scallops, mushrooms, crabmeat, and wine. Mix lightly and taste for seasoning.
Spoon into 6 scallop shells or ramekins and sprinkle with bread crumbs.
Bake in a 400° oven 10 minutes or until delicately browned. Serve at once.
Serves 6.
(From "The Diner's Club Cookbook" 1959, by Myra Waldo
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