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Pomegranate Blueberry Dressing

----- Original Message ----- 
From: Debbie 
Sent: Sunday, August 16, 2009 4:41 PM
Subject: Pomegranate Blueberry Salad Dressing like Litehouse

Hello Again!

I am looking for a recipe for Pomegranate Blueberry Salad Dressing like the 
one the company Litehouse produces; hope you can help.

Thank You,


Hi Debbie,

Sorry, no luck. Apparently no one has created a copycat for the Litehouse Pomegranate Blueberry Salad Dressing. In fact, I could not find any Pomegranate Blueberry Salad Dressing recipes at all.


Timm in Oregon sent these:

I have two recipes for vinaigrettes that may work. 

Timm in Oregon

Pomegranate Blueberry Vinaigrette 


1/4 cup fresh or bottled pomegranate juice
1/4 cup fresh or bottled blueberry juice
1/4 cup red wine vinegar
2 tablespoons honey
1/2 cup olive oil (not extra virgin) or sunflower oil
Sea salt to taste
Black pepper, freshly ground to taste


In a medium bowl, mix the juices, vinegar and honey and let sit for 10 minutes. 
Slowly whisk in the oil and adjust the seasonings. Refrigerate until ready to serve. 
Whisk thoroughly before using.
Blueberry Pomegranate Vinaigrette 


1/3 cup blueberry juice 
1/3 cup pomegranate juice
1/4 cup olive or vegetable oil
1/3 cup red or white wine vinegar
2 tablespoons grated red or yellow onion
1/2 teaspoon sugar or to taste
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground 


Place all of the ingredients into a pint glass jar with a tight fitting lid and 
shake vigorously. Amounts may be adjusted to taste.

Halnya sent this one:

Perhaps the person looking for the blueberry pomogranate salad dressing could use 
this recipe? Hope this helps.


Blueberry Pomegranate Vinaigrette 

Source: ABC7, Chicago 

March 28, 2007 -- The Buonavolanto Family, Buona Restaurants and Buona Catering 
shares some recipes.

3/4 cup of Blueberry-Pomegranate Juice 
1/4 cup Balsamic Vinegar 
1/4 cup Extra Virgin Olive Oil 
2 tablespoons Lemon Juice 
1 tablespoon Dijon-style Mustard 
Salt and freshly ground Black Pepper to taste 

1. Reduce blueberry-pomegranate juice and balsamic vinegar by boiling for 5-7 minutes 
until  thickened in a   1-quart saucepan. 
2. In a small bowl, whisk blueberry-pomegranate reduction with olive oil, lemon juice, 
and mustard. 
3. Season to taste with salt and pepper. 
4. Serve over a hearty mix of romaine, iceberg and mescaline lettuces and garnish as desired. 

Taco Tico Tacos

----- Original Message ----- 
  From: Terri 
  Sent: Sunday, August 16, 2009 11:14 AM
  Subject: taco tico taco recipe

  Hello -

  I would love to know the recipe for the meat seasoning for taco tico's tacos.  I've tried 
  all the major brands (old el paso, ortega, chi-chi's)  and store brands (kroger, meiger's) 
  but have not found the correct seasoning.  Can you help??  Please!

  Thanks -


Hi Terry,

The first recipe below claims to be it. Below it are a couple of recipes that claim to be similar to their Sanchos.


Taco Tico Meat

1	lb. hamburger
1	c. water
1/3	c. oatmeal, pulsed briefly in food processor
2	T. butter
1	t. chili powder
1/4	t. pepper
1	t. onion salt
1/2	t. garlic salt
1/4	t. ground cumin
1/2	t. salt
1	t. vinegar

Place meat in skillet with water. Keep stirring until meat if finely broken up. Add the rest of the ingredients and brown the meat. 
As you simmer, the meat will get soupy and gooey. Keep simmering, uncovered until the meat is nice and thick. 
Use for tacos, sanchos or burritos.
  Sour Cream Sanchos 

  6-8 flour tortillas
  1 lb. hamburger, browned
  1 can refried beans
  1 pkg. taco seasoning mix
  1 lg. sour cream
  Shredded lettuce
  Diced tomatoes
  Grated cheddar cheese
  1 can cheese soup
  Salt & pepper

  Brown hamburger with onion and drain. Add beans, taco mix, salt and pepper. 
  Save 1/2 cup meat mixture for later. Divide remaining meat and put in tortillas 
  with lettuce, tomato and cheddar cheese. Roll up and put in cake pan, seam side 
  down. Mix soup, sour cream and reserved meat together. Pour over sanchos. Bake 
  at 350 degrees for 15 to 20 minutes until bubbling. May put jalapeno slices on top.

  1 lb Ground Beef
  1/2 C Oat Meal
  1 Cup Water
  Package of McCormick Original Taco Seasoning
  Shredded Mild Cheddar Cheese

  Brown the ground beef and drain the grease. 
  Add the oatmeal, McCormick Taco Seasoning, and Water let simmer a few minutes. 
  Optional:  Put the mixture in food processor and process on high for about 1 1/2 
  minutes.  Put the processed mixture back into the sauce pan and take off of heat. 
  Heat tortilla on cast iron griddle, add a 1/4 cup of meat   sprinkle cheese on top. 
  Roll up tortilla and wrap in wax paper.  Heat each Sancho   for 30 seconds in microwave 
  before eating. 

Dos Coyotes Yin Yang Salad

  ----- Original Message ----- 
  From: Lisa 
  Sent: Tuesday, August 18, 2009 7:02 AM
  Subject: Dos Coyotes Yin Yang Salad Recipe

  Uncle Phaedrus:

  I am looking for the recipe for a delicious salad I miss after moving to the east coast 
  from California.  Can you help?

  Dos Coyotes' Yin Yang Salad 

  Dos Coyotes Restaurant is located in Sacramento California or Roseville California

  The salad is a Southwestern Asian chicken salad. Charbroiled chicken breast, jicama, 
  red bell pepper, scallions, cashews & snow peas, served on a bed of red cabbage, and 
  mixed greens on a flower tortilla bowl.

   The Asian dessing is incrediable and what I am craving.

  Thank you,


Hi Lisa,

Sorry, no luck. This recipe doesn't appear to be available.


New England Fruit Squares

----- Original Message ----- 
From: "Anne " 
Sent: Monday, August 17, 2009 10:50 AM
Subject: Please help find this recipe

Dear Phaedrus,

I have been searching for vain for years for a recipe for Fruit Squares. 
These are not your run of the mill, squares, but more like a square of pie. 
These are not brownies, crumb bars, or any square baked in a 9x13 pan. 
They are thin, tops a 1/2 inch, and taste almost exactly like good pie. 
I know the product was regional, we didn't have them down south, nor did 
we ever have them anywhere else, but New Hampshire, though my cousins 
could get them in Massachusetts. Envision a 3"x3" piece of pie crust, 
fruit filling, topped by more pie crust with a shiny egg wash and that's 
it, you have a fruit square. I'm sure they were baked in large cookie 
sheets and cut into squares.

My mother's family lived in Manchester, NH. We would get these delicous 
fruit squares at the grocery store bakery and at the independent bakeries. 
Everyone had them. In Manchester, the grocery stores were Star Market and 
Alexander's, just regular old grocery stores. Nothing gourmet or fancy. The 
usual flavors were lemon, cherry, blueberry, raspberry, apple, pineapple, 
and fig (the only one with a crumb top). The center was not gooey, but more 
along the lines of a Fig Newton center. Soft, sweet, fruity and set, with 
pie crust rather than a cakey Newton outside. You had them for breakfast or 
dessert with coffee as you might a donut or piece of coffee cake. The bakery 
lady would stack them up on their ends like file folders in a paper pastry 
box and tie them with bow.

By the early 1980's Fruit Squares became harder and harder to find. The 
smaller bakeries closed and the grocery stores stopped making them or 
replaced them with a commercial version that was frankly, awful. Usually too 
thick and with gummy centers. Just yuck. Now, a fruit square is impossible 
to find. I haven't been able to find a recipe anywhere. Attempting a clone 
from pie crust and jam or even the Solo fruit fillings, gets close, but 
never hits the mark. I can't figure out how to set the center so it doesn't 
run out while baking and the crust is never "just right." It only makes you 
miss a "real" fruit square all the more!

Can you help me recover this lost piece of pastry heaven?

Thanks for your efforts!

Hi Anne,

Anne, there are dozens of recipes on the web and elsewhere for "fruit squares", but none of them sounds like what you describe. You are looking for something particular, something that you used to get from bakeries and bakeries in grocery stores. I tried searching for "bakery fruit squares", and "New England fruit squares", "Northeastern fruit squares", and "New Hampshire fruit squares", but I had no luck with any of those. Since there are no recipes listed by any of those terms, then I have no way to isolate what you want from all of the hundreds of "fruit squares" recipes out there. Your descriptions give me a mental picture, but they're not much help in searching the Internet or for searching through recipe databases, because descriptions like that are not usually part of a recipe. I can't possible check every "fruit squares" recipe on the Internet to see if it's similar to your description. The only advice that I can give you is to try to find forums frequented by bakers and forums with a New England or New Hampshire, Maine, Massachusetts, etc., theme. Someone who frequents that sort of message board might be able to help you.

I will post your request on my site, so that perhaps another reader can help.



A reader sent this recipe.



Thanks so much for the effort you put into creating and maintaining this site - it 
provides me hours of delicious entertainment.

I believe this recipe meets what your reader requested and you discuss in your August archive:

Fig Squares 

6 cups all-purpose flour 
1 tablespoon sugar
2 teaspoons salt 
1/4 pound unsalted butter -- slightly softened, 
plus 1 pound cold, unsalted butter 
3/4 cup cold water 

Fig filling: 
2 pounds soft, dried figs, stems removed 
1/2- pound dark raisins 
1/2-pound pitted prunes 
1/2-pound sugar (1 cup) 
1/2-cup light corn syrup 
3 lemons, zested 
2 cups water 
4 ounces (1 stick) unsalted butter, soft 
For baking: 1 egg, beaten 

For dough, in a large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter 
and work finely into flour. Cut cold butter into 1/2 pieces and add to bowl. Work 
in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough 
is dry, add more water, 1 tablespoon at a time, as needed. Dough should be loose in 
bowl, not in a ball. 

Turn out onto work surface and pull together. Divide into 2 equal portions, flatten 
each slightly, and wrap in plastic. Chill at least 1 hour before rolling. (Refrigerate 
up to 3 days, freeze up to 6 months.) 

For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and 
butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar. 
Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened. 

Transfer to a food processor and puree until smooth. Add butter and puree to blend. 
Add remaining zest and pulse in. Transfer to a bowl and allow to cool. 

To assemble and bake, preheat oven to 375 degrees. Line a 11 by 17-inch baking sheet 
(up to 12 x18) with parchment paper. Remove one of the wrapped pieces of dough from 
the refrigerator and unwrap. Roll dough on a floured surface into a rectangle to fit 
the bottom and sides of the baking sheet. Line the sheet with the dough. Place the 
baking sheet in the freezer while the second piece of dough is rolled out in the same 

Remove baking sheet from freezer and spread fig filling evenly over the surface of the 
dough. Top with the second sheet of dough and pinch the edges to seal. Trim the excess 
dough. Brush surface of dough with beaten egg. Prick through the top layer of dough 
with a fork evenly over the surface (about 1 1/2 apart.) 

Place baking sheet on bottom rack of oven. Bake 25 to 35 minutes, until dough is a 
light-medium golden brown. Remove from oven and cool on a wire rack. Cut into portions 
(squares are traditional.)


Best regards,


China King Fried Rice

  ----- Original Message ----- 
  From: Jean  
  Sent: Monday, August 17, 2009 7:23 AM
  Subject: Fried rice from the China King in Tyson's Corner Virginia

Hi, my name is Jean (I am a French-Canadian living in Quebec) and I use to travel often 
to the Dulles/Tyson's Corner area in Virginia and one of my favorite meal in that area 
was the fried rice at the China King restaurant/takeout.

It is a white rice with onion, chicken, beef, shrimp etc but there was an ingredient in 
the rice giving it a very special flavor.

This is my request.

Thank you, 

Hello Jean,

I had no success finding a recipe or a copycat. I will post the request on the site, maybe another reader can help.



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