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Christo's Greek Salad Dressing

-----Original Message----- 
From: Catherine
Sent: Saturday, June 21, 2014 7:44 PM
Subject: Christo's Greek Salad Dressing

     Christo's was a Greek restaurant in Brockton MA between 1964, and
December 30, 2014.  They closed at the end of 2014.
The website for the closed restaurant is here:
They claim to have originated the Greek Salad.  I want their salad
dressing recipe.
There is one dressing attempt on the web which is close (but not
correct) here:
Did Christo's  develop the original Greek Salad?  Can you find the
recipe for the Greek Salad dressing?


Hi Catherine,

They closed in Brockton at the end of 2013. According to this article, they planned to open a smaller restaurant in Whitman in 2014. Did it open? Have you been there?
Enterprise News

The old Christo's Brockton menu describes the salad like this:
"Our salad, with its fresh crisp greens, vegetables and tomatoes, is garnished with feta cheese and Greek olives, and tossed with Chris and Bessie’s own Greek dressing."

I found a description of how the salad was made here: Chowhound
"The restaurant always uses iceberg lettuce, celery, green peppers, tomatoes and purple onion. My Greek friend said the 'secret' is they make it in a big bowl and it is well tossed, very thoroughly so the dressing coats everything. The cheese can be mixed in the salad or liberally put over the top. "

Christo's Greek Salad Dressing was/is also known as "Bessie's" (Christo's wife) and "Yasou" (meaning "Good Heath!" Sometimes spelled "yassou".) Greek salad dressing.

I didn't find a statement anywhere that Christo's claimed to have originated the Greek salad or Greek salad dressing. I doubt that a restaurant that opened in 1964 could make that claim. "Greek Salad" and "Greek Salad Dressing" are rather broad terms. I think that there were Greek salads and Greek style salad dressings before 1964. I think that, if Christo's said that, they meant that they originated their particular style of Greek salad and/or Greek salad dressing, or perhaps the first Greek salad dressing sold commercially in the USA.

This article says that as of December, 2013, you could still buy Christo’s Greek salad dressing in most supermarkets, at least in the Brockton area:
Boston Globe

Both WalMart and Hannaford's Supermarket sell "Yasou Greek Salad Dressing" and use the Christo's name. The bottle does not appear to have the Christo's name on the label, at least not on the front. It does say "The Original Greek Dressing":
Christo's Yasou Greek Salad Dressing

I have no idea if this bottled product sold in supermarkets is made by Christo's or even made with their blessing. Have you tried it?

The Christo's copycat attempt that you mention is just someone's try at reproducing the salad and dressing:
Greek Salad with Meat

Greek Salad Dressing

There is a recipe here that claims to be Christo's:
Christo's Special Salad Dressing

There is another recipe here:
Christo's Special Salad

The recipe that impressed me as being the most likely is here for the salad:
Brockton Greek Salad
and here for the dressing:
Best Greek Salad Dressing You'll Ever Eat


Subject: About Christo’s dressing.
From: Mike
Date: 8/21/2019, 3:03 PM

On 8/21/2019 12:21 PM, Mike wrote:

I been ordering it for 5 years from Christo’s themselves. But the past two years 
have been impossible. Instead of letting UPS pack it, Christo’s does with plenty 
of broken bottles..

One day I called to check on the order, GiGi was so rude and nasty, informing me I 
called during dinner service, about 4pm my time, 5pm brockton time.

I want 12 bottles of original Christo’s salad dressing, not lite, not creamy, not diet. 
I will pay $100 for the shipment of 12 bottles. If interested, write me back!

Thank You

Mike Freeland of Texas!

Hello Mike,

The search for Christo's salad dressing is confusing to me. There was a noted Greek restaurant in Brockton, Massachusetts called "Christo's Restaurant" that offered a popular Greek Salad Dressing.  This restaurant closed in 2013 when the owner, Christos George Tsaganis, passed away. See: Enterprise News

I cannot find it stated, but it appears that the popular Greek salad dressing from that Brockton restaurant ceased to be produced at that time. I cannot find any evidence that the dressing was sold after the restaurant closed in 2013.

That said, there are two Facebook pages about someone in Capetown, South Africa who sells a dressing called "Christo's Salad Dressing". Mike, I cannot find any evidence that this is the same product that was available at Christo's Restaurant in Brockton, Massachusetts, and I don't know which product you are looking for. Either way, I cannot find any more information about either one than what is given on those Facebook pages and in this article that I posted previously: 7-28-2014

The Facebook pages are:

Christo's Sauce

Christo's Salad Dressing

Your best choice might be to try the copycat recipe given in that previous post from 2014.


Creamed Cabbage

From: Rose 
Sent: Friday, June 20, 2014 7:45 AM
Subject: old recipe my grandmother made

When I was a kid my grandmother would make creamed cabbage.  I remember she put crackers in it thicken, but that is all.  
She was from the mountains of Kentucky, can you please find that recipe for me. 

Thank you 


Hello Rose,

There are lots of “creamed cabbage” recipes that call for crackers, but in most of them, the crackers are used as a topping, not mixed with the cabbage. There are, however, cabbage recipes not called “creamed cabbage”, in which the crackers are layered with the cabbage. Some recipes also call for cheese. See below for examples.


Baked Creamed Cabbage

1 med. head cabbage
1/2 c. boiling salted water
1 1/2 c. milk
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/4 c. cracker crumbs

  Shred cabbage very fine and cook 9 minutes in boiling salted water.  Drain cabbage well and place in buttered 1 1/2-quart 
casserole dish.  Melt butter in saucepan and stir in flour and salt until smooth.  Add milk gradually; continue stirring 
until thickened.  Pour sauce over cabbage and sprinkle cracker crumbs over top.  Bake at 325 degrees for 15 minutes or more.
Baked Cabbage

1 sm. head cabbage, shredded and cooked in salt water 10 min.
12 crackers, crumbled
4 tbsp. margarine, melted
1 egg
1 tsp. salt
2 tsp. sugar
1/8 tsp. pepper
1 1/2 c. milk

Toss cracker crumbs in melted margarine until margarine is absorbed; layer with cooked cabbage in 1 1/2 quart casserole.  
Mix remaining ingredients and pour over cabbage.  Bake at 350 degrees for approximately 45 minutes.  
Cabbage Supreme

1 head cabbage
Salt and pepper to taste
Cayenne to taste
1/4 lb. soda crackers
1/2 c. butter
1/2 pt. whipping cream

  Chop cabbage and boil until tender.  Season with salt and black and red pepper.  Put into buttered casserole.  
Brown crumbled crackers in butter - place over cabbage.  Pour on cream - bake at 350 degrees for 30 minutes. 
Escalloped Cabbage

1/2 tsp. salt
1/4 tsp. pepper
1 lg. head cabbage
1 pkg. soda crackers
8 oz. pkg. shredded cheese
Milk or cream

  Cook cabbage until tender crisp and drain well.  Place layers of cabbage in buttered casserole.  
Top with layer of crushed soda crackers mixed with the salt and pepper.  Add layer of shredded cheese 
and dots of butter.  Repeat layer. Pour milk or cream over all to cover.  Bake at 350 degrees for 1 1/2 hours.
Cabbage Pie

7 c. med. shredded cabbage
16 soda crackers
2 c. milk
2 tsp. salt
1/2 tsp. pepper
1/4 c. margarine
1/2 tsp. celery seed

  Fill a 1 1/2 quart casserole with alternating layers of cabbage and cracker crumbs.  Make 3 layers.  
Heat milk with remaining ingredients and pour over cabbage.  Bake at 350 degrees for 40 minutes.  
Serves 6 to light.  This recipe tastes like oysters. 
From: Anny
Sent: Friday, August 15, 2014 3:57 PM
To: "To:_phaedrus" 
Subject: Subject: old recipe my grandmother made
Hi Phaed, 

I came across this recipe in Southern Living where they actually stirred the cracker crumb with the sauce into the cabbage. 
Not sure if this is it, but it's another version. 


Creamed Cabbage 

Morrison's Grey Pie

-----Original Message----- 
From: Judy 
Sent: Saturday, June 21, 2014 6:07 PM
Subject: A pie at morrisons

Yes it was grey in color sliced pie very delicious ?  Don't know name? 
Thank u. Judy

Hi Judy,

Well, that's pretty vague. I went through my Morrison's recipe manual, and the only pie that I could find that might appear to be grey is the below prune chiffon pie.

Best I can do without a clue as to the flavor of the pie.


Morrison's Prune Chiffon Pie
(Makes 5 pies)

Prunes              2 lbs        Put in pot on stove and bring to a boil.
Sugar               1 1/4 lbs.
Water               2 lbs
Salt                1/2 oz

Cornstarch          8 ozs        Dissolve starch in water and thicken mix after it starts boiling.
Water               1 lb

Egg whites          1 lb        Beat dry stiff.
Sugar               1 1/4 lb

Remove from machine and add cooked mix. Fold in with wire hand whip.

Put in pre-baked shells and chill.
Good morning!
I saw the post about the grey pie. It is probably the Blueberry Cream Pie. There is a recipe for cream pie that 
was the base for three pies --- banana, blueberry and cherry. The blueberry version used blueberry pie filling, 
which when house made and had red food coloring. (There was also a canned version.) Unless the amount of coloring 
was carefully measured in the house version  it would turn grey. The food coloring, of course, didn't have anything 
to do with the taste, just the appearance. The blueberry pie used this same filling, so this might also be a possibility, 
but the cream pie ingredients tended to change the color. So, that's probably it. 

You probably have the recipe, if not let me know.

Morrison's Cream Pies
(Banana/Banana Glazed/Blueberry/Cherry)
Yield: six pies/48 portions

Six pie crusts. Bake at 350 degrees for 12 minutes until lightly browned. Set aside
6 1/2 cups whole milk  -- add 1 lb 8 oz. sugar and 1/3 oz salt. When mixture is warm, but is coming to boil, remove from heat. 
Add 8 oz milk and mix 4 oz cornstarch and 4 oz  flour slowly, forming a paste  so as to have no lumps. 
Beat 8 oz whole eggs and mix with starch and milk until smooth. Add back to the other milk which should have come to a boil. 
This must be added slowly while beating with a wire whip and continue to cook until thick. Remove from heat. 
Add 1/2 oz vanilla extract and 3 oz Oleo (today we would use margarine or butter. Let melt. 
4 oz. egg whites  are placed in mixer bowl and beaten until dissolved. Add 4 oz sugar slowly and beat until stiff. 
Fold cooked cream mixture slowly into beaten egg whites. Spread thin layer of this cream over baked pie crust. 
This is the point where you decide which pie you are making.
For banana cream, slice 1 pound of bananas and add a layer in pie shell. Immediately add enough cream over top of bananas to 
fill shell 3/4 full. Allow pie to set in this manner until cool.
When pies cools cover the cream with 1 pound  bananas sliced 1/4 inch thick. Add whipped topping to cover bananas immediately. 
Cut each pie in eight equal pieces.
Variation: Banana Glazed Pie. Substitute glaze for whipped topping to cover pies and dip the top layer of sliced bananas in 
lemon juice to prevent discoloration. To prepare glaze boil together 1 1/2 cup water and 2 1/2 cups sugar. Blend together 1/2 cup 
and 2 tbsp tapioca flour, 1/2 cup water and a drop of yellow color and add to boiling syrup. Stir constantly and cook until thick 
and clear. While glaze is hot lay a thin coating over sliced bananas, covering them completely. 
Cherry Cream Pie: substitute glazed cherries for bananas. Use 1/2 cup cherries on bottom and 1/2 cup cherries on top of cream filling per pie.
Blueberry Cream Pie: substitute blueberry filling for bananas. Use 1/2 cup filing on bottom and 1/2 cup filling on top of cream filling per pie.
Blueberry Pie
Yield: 40 pies or 5 cobblers

You may use 1 1/2 lbs Morrison's Blueberry Pie/Cobbler filling or make filling in house using this recipe.

30 lbs frozen blueberries
6 qts. Water
3 lbs white corn syrup (Karo)
3 oz. red food color
1 1/2 lbs Clearjel
12 tbs sugar
Juice of 10 lemons
Wash blueberries in cold water until all ice is gone. Put 5 quarts water in steam kettle with syrup and red color. 
Bring to rapid boil. Mix Clearjel with one quart water and add to above. Cook until thick and clear. Add sugar and 
cook until thick and clear. Add lemon juice and stir until mixed. Fold drained blueberries into filling. 
NOTE: Be sure Clearjel and sugar have been completely cooked. DO NOT put lemon peel into the mix. 
Use 1 1/2 lbs filling in raw pie shell. Brush edge of pie shell with water lusing a small brush. Place a second 
sheet of pie pastry on top of each pie. Crimp edges of pie making sue edges are sealed. Brush top with egg wash 
mixed with small amount of melted oleo. Cut breather holes as an X across center of pie top. .Bake at 400 degrees 
until golden brown, about 45 minutes

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