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From: Sandy
Sent: Saturday, November 24, 2012 5:15 AM
To: phaedrus@hungrybrowser.com
Subject: 1970s (ish) Stuffed Mushrooms
Hello. I've been searching high and low on Google, Bing and AOL for a lost stuffed mushroom recipe.
I believe the last time I made them was in the early 70s.
Button mushrooms are washed, lightly sauteed and then stuffed with Fritos, of all things! It's the
stuffing recipe that I can't remember/find. I do know that the Fritos were crushed. I think butter
was added along with finely minced onions, some sort of cheese, (I think it was mozzarella) and a
package of Frito-Lay French Onion Dip mix. I think there was a little soy sauce added as well.
Then the shrooms were baked till the cheese melted. The dip mix came in a small red and orange package.
I remember that much but I don't believe it's made any longer. That's OK. I figure if you can find the
recipe, I can substitute Lipton's.
These mushrooms were fabulous and always devoured right out of the oven. It would really make my day
and save face for me as I've already promised to make them for a New Year's Eve party. Can you help?
Thank you so much for your consideration. Happy Holidays!
Sincerely,
Sandy
Hello Sandy,
I cannot find a recipe that exactly matches your description. The below recipe is similar and may in fact
be a modified version of the same recipe.
Phaed
Stuffed Mushrooms
36 fresh mushrooms
3 tbsp. melted butter
1 stick butter, softened
1 clove finely minced garlic
2/3 c. shredded Monterey Jack cheese
1/3 c. finely crushed Fritos
2 tbsp. red wine
2 tbsp. soy sauce
1 pkg. toasted onion soup mix
Remove stems from mushrooms and brush with melted butter. Combine softened butter with garlic and cheese; mix well.
Add wine, soy sauce, dip mix and chips; mix. Fill mushrooms with mixture. Place on baking sheet and broil for 3-5 minutes.
Remove to microwave safe dish and microwave for 30-50 seconds on high.
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OMG!!!!!!! That sounds EXACTLY like my missing recipe! I had forgotten there was wine in there. Where on earth did you find it?
I've been looking on and off for years. Do you happen to know how the weight of the pkg. of dip mix since I'll have to substitute
from Lipton's which I know is a larger pkg? Thank you so very much. I am so blown away. You're incredible.
Very Sincerely,
Sandy
From: Mary
Sent: Monday, November 19, 2012 9:47 PM
To: phaedrus@hungrybrowser.com
Subject: lost recipe
Many years ago I found a recipe for a dip using tuna fish on the back of a box of bugles. Any chance you have heard of this recipe?
I would love to serve this again. Thank you for any help.
Mary
Hi Mary,
There are lots of dip recipes that mention serving with Bugles, because Bugles are good for dipping. However, I did not find any
tuna dip recipe that said it was from the Bugles package. People often put recipes on the Internet without saying where they got
them. The recipe may be out there, but you don’t give me enough information to identify it if it doesn’t say that it’s from the
Bugles package.
I did find a brief mention from a message board – no recipe, though – of a tuna dip from the Bugles package that contained boiled egg
and lemon. Perhaps that’s it. Below is a tuna dip recipe with boiled egg and lemon that seems to be popular.
There are also several tuna dip recipes here:
Food Ferret
Phaed
Parmesan Tuna Dip
1 c. sour cream
1 can tuna, drained and flaked
1/3 c. grated Parmesan cheese
1 hard cooked egg, chopped
2 tbsp. lemon juice
2 tsp. dry Italian salad dressing mix
Combine all ingredients, cover and chill. Serve with raw vegetables, or crackers, or chips, or party rye bread, or "Bugles".
From: Lin
Sent: Friday, November 23, 2012 12:53 PM
To: phaedrus@hungrybrowser.com
Subject: Johnnie and Hangies
Hey Phaedrus :)
When I was a kid in New Jersey, one of my Fondest memories was my parents taking me to a restaurant called Johnnie and Hangies? (spelling)
They made a sauce for their hamburger and hot dogs that I have NEVER had ANY where, and can't even duplicate it. I would be SO GRATEFUL
if you could find it. The sauce seemed to be some kind of chili sauce and was unbelievably delicious!!
Thank You So Much!! and Best of Luck!!
Lin
Hi Lin,
These chili sauce recipes are usually not difficult to find if they are available. The problem is that they usually aren’t available.
The people who own these places don’t give out their chili sauce recipes. Many times, no one but the owner will even know the recipe.
He’ll go in and make the sauce himself. He won’t even tell his employees the recipe. The recipes are often handed down in families,
and the only time they go outside the family is when the owner sells the restaurant. These sauces are notoriously difficult to copy
without the recipe. Johnny and Hanges is still going strong. It’s said that the recipe has been kept secret since 1939. Some people
say that the original recipe was lost when the restaurant changed owners in 1999, but others disagree and say it’s still the same.
Johnny and Hanges has a website here: Johnny & Hanges
There’s an article and a lot of discussion about the sauce and a recipe on this site:
Off the Broiler
There is a recipe posted there that claims to be the actual recipe. No way to tell but to make it and see. It’s below.
Phaed
Johnny And Hanges Chili Sauce
Ingredients:
2 lbs ground beef
2 8 oz cans tomato paste
2 cups water
1 tsp ginger
1 tbsp cumin
1 1/2 tbsp chili powder
3/4 tbsp paprika
3/4 tsp onion powder
1/2 tsp garlic salt
1/2 tsp celery seed
1/4 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp ground pepper
6 oz Heinz ketchup
2 tbsp spicy brown mustard
1 tsp Worcestershire sauce
1 cup finely chopped onion and another 2 cups that do not go into the recipe.
The process is just as important as the ingredients, so please do not try to rush this.
1) Put all measured dry ingredients above into a small bowl and mix well, set aside.
2) Brown the ground beef while breaking it into the smallest pieces possible, drain most of the grease, leave a little.
3) Add tomato paste and water directly to the pan with the beef, medium heat, combine well.
4) Sprinkle all dry ingredients evenly into beef/tomato paste mixture while keeping a medium to low heat.
5) Add all other remaining ingredients to pan and stir/mix well. Remember, only 1 cup onion goes in.
6) Slow simmer for at least 1 hour, adding water as necessary so as not to dry out or burn.
Your final sauce should have enough consistency so it does not drip or get too runny, yet thin enough not to clump into a ball.
Hot dogs should be deep fried until the outside has a bit of a snap when biting into it.
Open hot dog bun and put about 1 tbsp chopped onion evenly down center from end to end, add hot dog, then top with all-the-way
sauce until dog is covered. EAT.
Don’t forget to deep fry the Sabrette's skinless hot dogs
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WOW!! You are the BEST!! Thank You SO VERY VERY MUCH!! I will definitely give this a try, and again TY for answering So Quickly !! Lin
Robert S. Pile's Crab Lasagne
1/2 lb. lasagna noodles
2 cups medium white sauce
1 cup finely chopped fresh shrimp
1 lb. fresh crabmeat
2 cups small curd cottage cheese
1 egg
6 oz. Philadelphia Cream Cheese
2 teaspoons basil
1 medium onion, chopped
1 tomato, thinly sliced
Grated cheddar cheese
Salt & pepper to taste
Cook noodles 15 minutes, drain. Heat shrimp & crabmeat.
Mix cream cheese (softened),cottage cheese, egg, basil,
onion, salt, and pepper.
Place half of noodles in casserole; add half of cream
cheese mixture. Add all shrimp & crabmeat. Cover with
noodles and remaining cream cheese mix. Top with tomato
slices. Bake for 15 minutes in 350° Oven. Cover with the
cheddar cheese and bake another half hour. Let set for
10 - 15 minutes after baking before serving.
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