TODAY's CASES:

• Kuenning's Restaurant
• Poppyseed Lemon Loaf
• Mexican Fiesta Coleslaw
• Bowlers or Bollars

Kuenning's Restaurant Cheese Sauce -----Original Message----- From: Claudine Sent: Friday, December 13, 2013 11:15 AM To: phaedrus@hungrybrowser.com Subject: Hot cheese sauce for apple pie Hello~ My sister has been salivating for a long, long time over a hot cheese sauce that was served on apple pie at Kuenning's Restaurant that was on High Street in Columbus, Ohio. She used to work downtown and went there for lunch every day and frequently ordered that pie. The restaurant has been closed for years and years but she still talks about it. Can you please help me find the recipe for her? Thanks for your consideration. Claudine Hello Claudine, After a diligent search, I must say that I had no success locating any mention of Kuenning's Restaurant apple pie or the cheese sauce that they served on it. I did find a few mentions of the restaurant, but not the pie. I will post this on my site in case a reader can assist, but it will be January before it appears. Phaed Hi Claudine, A reader sent the below recipe. There is no indication that it is from Kuenning's. Let me know if it is similar. Phaed Hi Phaed, One of you readers requested a recipe for hot cheese sauce poured over apple pie. I saw a recipe from a clipping in the Milwaulkee Journal dated Nov. 16, 1961. Recipe follows: 1/2 c concentrated evaporated milk 4 oz. grated sharp cheddar cheese Add milk and cheese to a skillet and cook until cheese melts (watch carefully). Stir to blend and pour over slices of apple pie. Hope this helps, Sharon Baltimore Poppyseed Lemon Loaf From: "Donna" To: phaedrus@hungrybrowser.com Subject: Poppyseed Lemon Loaf Date: Tuesday, December 31, 2013 3:13 PM Phaedrus, Happy New Year.  Today I have baked New Year's breads for the neighbor's breakfast tomorrow: -banana bread -date/walnut/orange bread -lemon poppy seed loaf.  This one has a lemon sugar glaze and was on the package of a margarine box... I am thinking Blue Bonnet from the early 1990s.  I copy and paste below to share.   Happy holidays....Donna Poppyseed Lemon Loaf   I know I got this recipe while in Wheaton, Illinois so would have been from 1990-1992.  It was served at a women’s church study group.  When I asked for the recipe, I think the cook said, “Oh, just look on the package of X margarine.   It is on the back.”  Thinking it was Blue Bonnet margarine. This is great to bake in small loaf pans to give as a gift with a variety of other breads (banana, date-nut,pumpkin) and  add a flavored butter.   2 1/4 cup flour 1 1/4 cup sugar 3/4 cup milk 1 cup margarine, softened 3 eggs 2 Tbs poppy seed 1 ½ tsp. baking powder 1 tsp salt 1 Tbs. grated lemon peel   Glaze 1/3 cup sugar NOTE:   [if you use powdered sugar use 1/2 cup]  using granulated sugar creates a nice crunchy glaze. 3 Tbs. margarine, melted 1 1/2 Tbs. lemon juice I also add grated lemon peel   -Use 4 mini loaf pans= 5 1/2 “x 3”  or one regular bread loaf pan -Grease pans -Heat oven to 350* -In a large bowl combine all ingredients.  Beat at medium speed scraping sides for 2-3 minutes. -Pour into pans -Bake 30-40 minutes or until tests done   In a small bowl mix all glaze ingredients. Pour over warm bread in pan and cool 10 minutes.  Loosen edge with knife and remove from pan. Mexican Fiesta Coleslaw From: Dan Sent: Saturday, December 14, 2013 8:04 AM To: phaedrus@hungrybrowser.com Subject: Cole Slaw Good Morning, I found your website while searching for a recipe for coleslaw from a Mexican Restaurant in Dearborn, Michigan named Mexican Fiesta. I lived in the Detroit area for 47 years and had to move to Cincinnati in 2007. Since we have moved, many of the foods we ate in the Detroit area we cannot get down here. Coney Island restaurants for one, are not down here, nor is the chili, which we have been able to buy frozen bricks when up in Michigan. Olga’s and their three cheese olga…nope not down here. Anyways, my wife, three daughters and I were just talking about the coleslaw at Mexican Fiesta, which was so good. Any chance you can find a recipe for that? Thank you in advance if you have any luck! Dan Hi Daniel, Sorry, I had no success. This restaurant has a website at:Mexican Fiesta. Their menu appears on the site at Mexican Fiesta menu, but it just says “coleslaw” – no clue there. I found no recipes and no clues to their coleslaw recipe in my search, just lots of raves about the coleslaw on restaurant review sites. Among the comments that I found were these: “Yes, regular old mayo based coleslaw. Somehow it works with dishes like the enchiladas or burritos - cuts the mound of meat and cheese and adds some awesome crunchiness for a perfect bite.” “That brings me too my next point, the coleslaw. I normally hate the stuff, but I love theirs! Not a hint of that fart taste cabbage has, just the best part, crunchy and sweet.” I never thought cabbage had a “fart taste”. Whatever.... Phaed Bowlers or Bollars From: "marianne" To: phaedrus@hungrybrowser.com Subject: Bowlers or Bollars Recipe Date: Friday, December 13, 2013 2:24 PM Hi – Here’s my grandmother, Rebecca P. (she was from Romania and Aunt Anna’s (her sister – born here) recipes. They’ve been gone for over 40 years but the requests for the bollars continue on. Each one is made individually with a lot of love and time! Don’t even think rugelach because these are much more involved… it’s like saying to a Springer Spaniel owner… is that a Brittany? I am doing a video in a few days for my cousins and niece on how to actually make em. where, as a child, I watched them being made. My Granmom let me help chop the walnuts! Bollars 1/2 envelope of yeast – my Aunt Anna used the dry convenient stuff while granmom used the cake 1 egg beaten 2 c. flour – Granmom used Sarasota unbleached 1/2 c sour cream – I use the reduced fat but regular works just as well for clogging the arteries. 1/4 lb butter (soft) – Aunt Anna used margarine but Granmom always used butter unless there was a kosher meat thing happening. Plate of Cinnamon and sugar(keep several cups in a bowl), dish of chopped walnuts, dish of blond raisins Mix yeast into sour cream and egg. Add the rest of the ingredients. Take a piece the size of about a quarter and flatten it in the cinnamon & sugar to 2.5- 3” in diameter. Carefully take about 5-6 raisins and some walnuts and make a pouch and pinch the seal and put it on the bottom of the cookie sheet lined with parchment paper(Grandmom’s version) You can reuse the parchment paper. Same as above-Aunt Anna’s Version – after mussing it in the cinnamon and sugar, fill piece with the walnuts and raisins and roll it and turn ends under and pinch opening closed… It will sorta look like a 2.5” crescent. Bake 325 -- 15 min on lower rack;8 min on top rack…or a bit longer. They freeze well if you can keep yourself from eating them. ============================================================== From: Eva Sent: Sunday, January 19, 2014 1:55 PM To: phaedrus@hungrybrowser.com Subject: Bollars on Jan 2014 page Phaedrus, can you query Marriane who sent the Bowlars, or Bollars recipe for some clarification? I really would like to know if the dough is left to raise after mixing and before filling, because if it isn't then what is the point of the yeast? They sound good, and are most interesting, but this step is missing, and assuming it is not good policy as you know what the say about assuming. It was obviously written by an experienced cook/baker and the step might be considered obvious, but to the non cook/baker who wants to try something a friend/relative/neighbour made years ago its a recipe for disaster. Eva Hello Eva, Marianne says no – the recipe is correct as given. There is no step left out. The dough is not left to rise before filling. Apparently, whatever rising occurs while the pastries are being filled is enough. It’s her grandmother’s recipe and she has been successfully making them for years. There is a video showing how the cookies are made here: Bollars Phaed