Sent: Friday, December 08, 2017 10:18 PM
Subject: Morrison's Cafeteria Spanish Rice recipe?
Do you happen to have Morrison's Cafeteria Spanish Rice recipe?
I am told it is different than the Yellow Rice. (Although I could be wrong!)
Below is the Spanish rice recipe as found in the “Morrison’s Kitchen Manual.”
This is a cafeteria recipe, so it makes a large quantity of Spanish rice.
You will have to figure out for yourself how to cut it down for home use.
Morrison's Cafeteria Spanish Rice
Rice (raw) 6 lbs
Bacon drippings 2 lbs
Diced bacon (if any handy) 1/2 lbs
Diced onions 2 lbs
Bell Peppers (diced) 2 lbs
Tomatoes (#10 can) 2 cans
Chili Powder (not necessary) 1/2 oz.
Salt 4 ozs.
Sugar 3 ozs.
Pepper 1 tsp.
Beef stock 2 - 1/2 gals.
Wash the rice thoroughly and drain well.
Brown the rice in the bacon drippings until
Fry together the diced bacon, onions and
Add the tomatoes, chili powder, salt, sugar
Cook about 10 minutes.
Pour the tomato mixture over the rice. Add
part of the beef stock and cook about 20 minutes
more until rice is tender, adding more stock as
mixture thickens. Allow to simmer on back of stove.
Sent: Thursday, December 14, 2017 11:22 PM
Subject: El Perico, Mexican Sweet Bread
I found a picture of this treat on Pinterest last year and have been looking
for the recipe since. All I've found so far are references back to Pinterest
or to a website that no longer exists.
The picture is of a powdered sugar covered ball with a V-shaped wedge cut in
Through this wedge you can see that the ball has been filled with a vanilla
pudding like filling.
The picture has shown up numerous times on Pinterest under various heading
mostly having to do with Mexican sweet breads, cakes and cookies.
I'd really appreciate your help in locating this recipe.
Sorry, no success. I cannot find any other Mexican sweet bread that
resembles that Pinterest photo at:
"Pan dolce" is the generic term for Mexican sweet breads, and many of them
are given clever names. "El Perico" means "The Parrot".
Most Mexican sweet breads use the same pan dolce recipe for the dough. If
that is true for El Perico, then the filling would be the difficult part. It
seems quite yellow and might be lemon rather than vanilla.
The photo appears to be a bakery photo, and there may be only the one bakery
that makes this type of pan dolce.
As you say, that Pinterest link is dead. "El Sol Network" appears to be
defunct. It was a website that posted articles in both English and Spanish
for the benefit of those who spoke one of those languages and
were trying to learn the other language.
I looked at dozens of photos of different kinds of pan dolce and lots of
Mexican bakery sites, but I could not find any similar pan dolce.
I'll post this for reader input.
Sent: Tuesday, December 12, 2017 3:28 AM
Subject: Morrison's Cafeteria Recipes
I found your Uncle Phaedrus website when I was looking for a recipe for Morrison's Cafeteria Spoonbread.
I grew up with Morrison's and was deeply saddened when they sold out to Piccadilly and eventually closed
(at least they closed the restaurants in my home town).
I was wondering, Sir, if you happened to know of the recipe for their spoonbread or knew someone who may know.
It is a childhood memory I really wish to recreate, if possible.
Any help you would be able to give will be greatly appreciated.
Well, I haven’t heard a response from you to my question about whether the spoon bread you remember had corn
in it. That’s disappointing. However, that did not prevent me from investigating the issue.
The first thing that I did was to check my copy of the Morrison’s Kitchen from the 1960s. The below recipe
for “cornpatch spoon bread” was in it. However, to be duly diligent, I checked the Internet as well. I did not
find any recipe at all on the Internet for Morrison’s Spoon Bread. What I did find was another request for the
same recipe on a message board. This request was also from Virginia, although the requestor’s name was not your name.
This request said that the spoon bread did not contain any vegetables, by which I speculate they must mean corn.
My next step was to contact a friend, a former Morrison’s manager, who has a more recent copy of the Morrison’s
Kitchen Manual and ask him to check it for a spoon bread recipe. I just heard from him, and he says there is no
spoon bread recipe at all in the manual he has.
That leaves us with three possibilities:
1) The spoon bread served by your Morrison’s did contain cream style corn after all.
(I’d try the below recipe before going any further.)
2) Some Morrison’s locations, including those in Virginia, might have used this same recipe, but left out the corn.
(You can try this yourself. Use the below recipe and omit the corn. You might need to adjust the liquid ingredients
to keep the bread from being too dry. Cream style corn contains a lot of liquid.)
3) Your local Morrison’s in Virginia used a spoon bread recipe of their own creation to make a spoon bread for local
(If this last is the answer, then the only way you are going to get the recipe is by locating former employees of your
local Virginia Morrisons.)
I will, of course, post this for reader input.
Morrison's "Cornpatch" Spoon Bread
Boiling Water 8 ozs
White or yellow cornmeal 4-1/2 ozs
Eggs, beaten 3 ozs
Milk 8 ozs
White or Golden cream style corn 1 #2 size can
Baking powder 3 teaspoons
Baking soda 1/2 teaspoon
Salt 1 teaspoon
Butter 2 tablespoons
Stir 8 ozs boiling water into 4 1/2 ozs of white or yellow cornmeal,
Add 3 ozs beaten eggs, 8 ozs milk, one #2 can of white or golden cream
style corn, 3 tsps baking powder, 1 tsp salt, 1/2 tsp soda and 2 tbsps
Stir quickly until just mixed.
Pour into a pre-heated, very hot, generously buttered skillet or casserole.
Bake at 375° about 40 minutes or until nicely brown.
Serves 5 to 6.