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On 4/25/2018 5:06 PM, Raquel wrote:
I have never eaten here. This is a restaurant in Western NY. I can find their menu
and I think they are still in business, but I am unable to find a recipe for this ham sauce.
All I can find is kind of sweet and sour tomato clove. Can you help me?
Raquel
Hello Raquel,
Sorry, I had no success with this. Their menu is here: Schwabl's Menu
and there is a photo of the ham and sauce here: Schwabl's Food and Spirits
I found a few mentions of Schwabl's tomato clove sauce ib various articles and reviews,
but no recipes and no copycats.
I wasn't able to find much in the way of a tomato clove sauce for ham at all. Cloves are
often used with ham, particularly in glazes, but I did not find a sauce similar to Schwabl's.
I'll post this for reader input.
Phaed
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Hi Raquel,
This morning, I realized that there was an "unexplored thread" in my search for your ham sauce
from Schwabl's - I had not checked the old index.
You see, we have hundreds of cookbooks in our library, and on days when I had little to do
(snow days, etc. ), I have painstakingly entered the names of all of the recipes in all of
those cookbooks into a searchable index on my computer.
So, I checked it this morning, and I found a reference to a recipe called "West Seneca Ham
Sandwich Sauce" in a book called "Real American Food" by Jane and Michael Stern (1986).
I managed to locate that book in my messy, haphazard bookcases, and, sure enough, in the
chapter titled "Bar Food," there was a brief article about Schwabl's "beef on a weck" and
Schwabl's ham sandwiches, with a recipe for the tomato and cloves ham sauce used on those
sandwiches. See below.
Phaed
West Seneca Ham Sandwich Sauce
Start with a boiled ham, at room temperature. Slice it thin (by hand)
and spread it across 2 square slices of supermarket white bread for
each serving. Then ladle on plenty of this sweet-smelling sauce.
4 scallions, including some of the green tops, sliced thin
4 tablespoons butter
2 tablespoons flour
1/4 cup cider vinegar
1 cup apple cider
1/4 cup brown sugar
1 tablespoon tomato paste
1/8 teaspoon ground cloves
Saute scallions in butter until tender. Stir in flour until thoroughly
mixed. Add vinegar, cider, sugar, and tomato paste. Add cloves. Simmer
until thick, about 5 minutes, adding more cider if too thick.
Serve warm, spooned over open-faced ham sandwiches.
Makes 1 1/3 cups,
enough for 4 sandwiches.
On 4/22/2018 11:03 AM, Paula wrote:
I have been looking everywhere for recipes from the old Stewart's Department stores.
I understand there were a few published in Kenneth Miller's book but have had no luck
finding copies of it either. The only one I have been able to locate is one for potato
salad. Would you see if you may be able to locate any? It would be greatly appreciated.
Paula
Hello Paula,
Stewart's had three dining areas, at least in the Louisville store. They were: the "Orchid Room",
the "Luncheonette" and the "Rebel Room." There is an Orchid Room menu here: Stewart's Orchid Room menu
Chef Hayward "Haywood" Miller oversaw the Orchid Room and the Luncheonette. The book Stewart's:
A Louisville Landmark is by Chef Miller's son, Kenneth Layton Miller. Miller says that they didn't
write down their recipes, but he was able to get a few from his Dad for the book. I searched for a
copy of the book, but all the usual sources said "not available" except for "AbeBooks", which has a
copy for $50.00 +shipping. See: AbeBooks
I found the recipe for Chicken Tetrazzini from the book here:
Google Books
I found the Orchid Room's recipe for "Benedictine" sandwich spread on a message board. See below. These two are all that I could find.
I will post this for reader input.
Phaed
Benedictine
1/2 grated cucumber(discard juice)
1 teaspoon grated onion
pinch salt
2 drops green coloring
8 oz package cream cheese
1T mayonaise
mix all ingredients together
This is better if it is served the next day.
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Thank you very much. I would really love the one for their homemade mayonnaise.
I grew up in Louisville so that is very much part of my childhood :)
Paula
On 4/23/2018 5:27 PM, Barbara wrote:
I am searching for 2 recipes for Tuna .
The first one was in a magazine ad for Tabasco. It was unusual as you fried the macaroni
to a golden brown before adding all the other ingredients.
It contained canned tomatoes, canned sliced mushrooms, canned tuna and a dash of Tabasco.
Barbara
Austin, Texas
Hello Barbara,
Sorry, I had no success finding this. Since it was in a Tabasco ad, you might try calling or
writing to Tabasco. See: Tabasco
I'll post this for reader input.
Phaed
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