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From: Chris
Sent: Wednesday, September 17, 2014 3:56 PM
To: phaedrus@hungrybrowser.com
Subject: Purple Pie Palace
Would you be able to get any of the recipes from the Purple Pie Palace in Custer, SD? Awesome PIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
HappySkillet
Hi Chris,
The only recipe that I can find that claims to be from the Purple Pie Palace is the Bumbleberry Pie recipe below, which I found on The Joyful Servant Facebook Page.
I’ll post this in case a reader has something to contribute.
Phaed
Bumbleberry Pie
Pastry
2.25 cup(s) all-purpose flour
1/2 teaspoon(s) salt - sea salt
1/2 cup(s) (1 stick) butter cut into pieces
1/4 cup(s) vegetable shortening
5 Tablespoon(s) (more as needed) ice water
Berry Filling
3/4 cup(s) sugar
1/4 cup(s) cornstarch
1 large tart apple, peeled, cored, and cut into 3/4-inch chunks
1/2 lb Rhubarb - cut into bit size piece. (sometimes I leave out the apple and add more rhubarb - NEVER leave out the rhubarb
5 cup(s) assorted berries such as raspberries, blackberries, and sliced strawberries
1 tablespoon(s) milk or cream
2 teaspoon(s) sugar
Prepare Pastry: In large bowl, combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs.
Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition until dough is just moist enough to hold together.
Shape dough into 2 disks, 1 slightly larger than the other. Wrap each disk in plastic wrap and refrigerate at least 30 minutes or overnight.
(If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
Prepare Berry Filling: In large bowl, combine sugar and cornstarch. Add rhubarb and berries; gently toss to combine.
Preheat oven to 450 degrees F. Adjust oven rack to lowest position in bottom of oven. Line large cookie sheet with foil;
place in oven while oven preheats.
On lightly floured surface, with floured rolling pin, roll dough - 13 in. Spoon filling into crust.
Roll remaining dough into 12-inch round. Place on top - or decorate however.
Place pie plate on hot foil-lined cookie sheet. Bake pie 20 minutes. RESET OVEN TEMP to 375 degrees F. Bake pie 1 hour and 30 minutes longer or
until filling bubbles and crust is deep golden brown. COVER pie loosely with foil after first hour of total baking time to prevent over browning.
Cool pie on wire rack about 2 hours to serve warm, or cool completely to serve later.
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ROCK ON! Thank you very much!!!
From: Rebecca
Sent: Thursday, September 18, 2014 11:46 PM
To: phaedrus@hungrybrowser.com
Subject: tomato soup recipe
hi
love your website.
the huntsman cancer center in salt lake city utah makes the best tomato soup that they serve in their lunchroom
do you think that you might be able to get the recipe for me?
thanks
molly
Hi Molly,
I don’t know if this is the soup you mean, but the below recipe is from the Institute’s Chef Brandon Howard and
was published in the Salt Lake Tribune.
Phaed
Salt Lake Tribune
Tomato-basil bisque
1/2 cup (1 stick) salted butter
2 celery stalks, finely diced
1 yellow onion, finely diced
4 tablespoons all-purpose flour
1 tablespoon fresh minced garlic
2 (16-ounce) cans fire-roasted diced tomatoes
2 (16-ounce) cans tomato puree
1 (16-ounce) can beef broth*
1/2 cup heavy whipping cream**
1 bay leaf
1 tablespoon dried basil
Salt and pepper to taste
2 tablespoons chopped fresh basil
Grated Asiago cheese for garnish, optional
In a large 11/2-gallon stock pot over medium heat, melt butter. Add celery and onion.
Sauté vegetables until both are transparent and soft. Sprinkle flour, 1 tablespoon at a time,
over vegetables and butter, stirring thoroughly with a large spoon after each addition until
a paste (roux) forms. Stir in the garlic, tomatoes and tomato puree. Slowly stir in beef stock.
Add heavy whipping cream. The soup should be a rose color. Add bay leaf and dried basil.
Simmer on low for about 1 hour.
Just before serving, remove bay leaf and season with salt and pepper to taste. Garnish with fresh basil.
Ladle into bowls and serve with Asiago cheese, if using.
*Chicken or vegetable broth can be used as a substitute.
** Non-dairy creamer can be substituted.
Servings » 1 gallon
Source » Chef Brandon Howard, The Point Huntsman Cancer Institute
-----Original Message-----
From: Lloyd
Sent: Sunday, September 21, 2014 2:47 AM
To: phaedrus@hungrybrowser.com
Subject: Cincinnati, Ohio School Recipes from 1950s and 60s
I am 63 years old and think about the wonderful sloppy joes we use to have
in elementary school and junior high. The sloppy joes and the baked beans
were to die for. Can you use your talents and reach back to find those old
recipes for me? Thank You
Lloyd
Hello Lloyd,
Finding a recipe that a specific school system used during a given time
period is nearly impossible. Occasionally I find that someone, usually an
alumnus, has obtained and posted such a recipe, but it’s very rare. I did
not have any success finding any recipes from Cincinnati Schools.
The USDA provides recipes for school cafeteria, but not all schools use
them. Some schools use recipes of their own creation and some use recipes
from other sources. The USDA 1988 recipes can be found on a website, and
there is both a baked bean recipe and a sloppy joe recipe on that site.
However, these recipes were published in 1988, and there's no guarantee that
the same recipes were in use before then. You can try them and see. Note
that these are cafeteria recipes for 50 or 100 servings. You'll have to cut
them down for home use. See:
Recipes for School Cafeterias
I have home versions of school cafeteria sloppy joes recipes on my site, but
the recipes don't say which school system they're from, and there is no
reason to think that they might be from Cincinnati. However, they may be
similar to what your school used. See these pages:
School Sloppy Joes 2
School Sloppy Joes 1
Phaed
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