TODAY's CASES:

• Rogers Real Pit BBQ Beans
• About Bill Knapp's
• Fail Proof Pie Crust
• Ann Landers Meatloaf

Rogers Real Pit BBQ Beans From: Janet Sent: Friday, December 27, 2013 3:36 PM To: mailto:phaedrus@hungrybrowser.com Subject: Recipe For Baked Beans There was a restaurant in Seminole, Florida called Rogers Real Pit Barbeque. I loved their baked beans with what I think was pulled pork. I don’t like bbq but these were delicious. I would like to know if anyone has this recipe. Hello Janet, I had no success with this. There are several mentions on the web of Rogers Real Pit Barbeque. It was a Florida chain, with restaurants at Clearwater, St. Petersburg, Pinellas Park, Largo, and maybe others. I believe the location you are talking about was actually on Seminole Road in Largo. I did not find any recipes or descriptions of their barbecue beans. My experience is that most barbecue restaurants make their barbecue beans by first making baked beans, then added some of their cooked meat and sauce to them. So, in order to make Rogers Pit Barbecue barbecue beans, you would have to have their barbecue sauce recipe and some pulled pork. I don’t think you could make their barbecue beans without it. I found no description of their sauce on the web and no copycat recipes. I will post this on my site. If you find this recipe yourself, please send it to me. Phaed From: Shea Date:10/19/2021, 3:37 PM To: phaedrus@hungrybrowser.com I'm also looking for that recipe for Rodgers real BBQ baked beans been craving them, so if you find it could you please send me a copy and if I find it I will send you a copy of it as well  About Bill Knapp's From: Maggie Sent: Sunday, December 29, 2013 4:27 PM To: phaedrus@hungrybrowser.com Subject: Bill Knapp's restaurant former employee Hi Uncle, I used to work for Bill Knapp's in the very early 70's as a waitress. I think I was hired in January of 1970 and went to classes and training until the local BK's opened in March of 1970. I just scanned an old menu, the one I trained with and had written notes on about each dish, along with the code name we used when we ordered it from the cooks. If you want to add it to your collection you're welcome to it. I also have one that was just after that one. My boyfriend (at my age calling him boyfriend seems silly) used to work there at a later time, in the mid to late mid 70's. We didn't know each other then. He was a cook but since the trucks brought in most of the food from Battle Creek already mixed he wouldn't know any recipes. As part of my training we were driven up to Battle Creek to visit the commissary and learn how the food was made. As much as we both loved the food there, it seemed like the last few times I went the food and service had deteriorated a lot. I was trained to be polite, knowledgeable and to do just about anything to make the customer happy. When I went the last time the biscuits were almost stone cold and when I told the waitress she said something like "well, that's the best I can do" to us. My husband (now ex) and I used to say that a lot as an inside joke when anything went wrong afterwards. My daughter worked there briefly about a year before they closed and I questioned her about her training and it was hardly any. She was told to learn the menu and to follow someone for a day or two and then put on her own. I live in Findlay, Ohio and scanned the menu for a facebook page of people talking about old times in Findlay. You have a great page about Bill Knapp's with some things I hadn't known before. Thank you, Maggie Hi Maggie, Thanks for writing! Yes, I would like very much to have that scanned menu. Please send it. Can you tell me anything about BK’s French dressing? Was it made at BK’s or bought from an outside company? If made outside, do you know who made it for them? Any recipes or insights on particular dishes would be great. There is a list of BK requests that I have been unable to find at the bottom of this page: Bill Knapp's Phaed Note: This is something that I expected to hear sooner or later about Bill Knapp's. When we go to our favorite chain restaurants, we all like to think that there is a team of chefs back in the kitchen making our food from scratch. In reality, most chains use the commissary system. The dishes are made at a central location or commissary, then frozen and sent out to the local restaurants and franchisees. When we place our order, they pull the frozen dish out of the freezer, heat it up and add a few finishing touches, and there's our order. This means that in many cases, the staff of our local favorite chain restaurant have no idea how to make most of the dishes from scratch, and therefore cannot tell us the recipe no matter how much we beg and plead. Fail Proof Pie Crust From: betty Sent: Tuesday, December 24, 2013 9:10 AM To: phaedrus@hungrybrowser.com Subject: fail proof pie crust?? Hi there, I just mixed up some fail proof pie crust for my butter tarts and, I failed!!! I used 6 cups of flour, baking powder, salt, brown sugar, one pound of Crisco, an egg with 1 tablespoon of vinegar and 1/2 cup of cold water. Mixed it altogether and tried to roll it and it wouldn't even roll. It kept cracking. I tried to roll a circle and fold it in half and it cracked in half. How can I salvage this mess? I threw it in a zip lock bag and put it in the fridge for the time being until I get more patience and a plan to salvage. What can I do??? Thanks, Betty Hi Betty, Well, you are asking something that’s outside the scope of what I do. I’m a recipe finder, not a chef, so I have limited expertise when it comes to telling someone what's wrong with something they've made. I’ll try to help, but I’m not speaking from experience, just common sense and looking at similar recipes. I did find one recipe in the files that is very similar to the recipe that you used and is called “no fail”. See the first recipe below. If you can give up the brown sugar and just use regular sugar, then you might try the second recipe below. Off-hand, I see that most of these recipes call for chilling the mixture before rolling it out. If you didn't do that with your pie crust, you might try rolling it out again after chilling it. Phaed Sweet and Flaky No Fail Pie Crust 5 c. flour 1/3 tsp. baking powder 1 lb. lard or shortening (2 c.) 1 tbsp. brown sugar 1 tsp. salt 3/4 c. ice cold water 2 tsp. white vinegar 1 egg, slightly beaten Cut shortening into dry ingredients. Mix egg, vinegar and water. Add liquid ingredients all at once to flour mixture and mix. Chill or freeze. This crust you can make ahead and freeze. Makes at least 2 double crusts. ------------------------------------------------------------------------------------ No Fail Pie Crust 4 c. plain flour 1 tsp. salt 1 tsp. baking powder 1 tbsp. sugar 1 c. Crisco shortening 1 egg, beaten 1 tbsp. vinegar 1/2 c. ice water Blend flour, salt, baking powder, sugar and Crisco by hand or in food processor until well blended. Mix egg, vinegar and water and work into flour mixture until forms large ball. Wrap dough in plastic wrap and refrigerate about 1 hour before rolling out. Divide dough in 3 or 4 parts (if thinner crust are made it will make 4) and roll out on lightly floured board or counter top. Crust freezes well. Ann Landers Meatloaf From: "Donna" To: phaedrus@hungrybrowser.com Subject: Ann Landers Meatloaf Date: Saturday, November 23, 2013 10:41 AM Ann Landers’ Meat Loaf   My changes from Ann’s are in bold.   2 pounds ground round steak 2 eggs 1-1/2 cups bread crumbs 3/4 cup catsup 1 teaspoon Accent  (I omit) 1/2 cup warm water  ( I use milk) 1 package Lipton onion soup mix 1/2 green bell pepper chopped (my addition - Save about 3 rib slices of the bell pepper to place on the top of the loaf) 3 strips of bacon (optional per Ann Landers) 1 8 oz. can Hunts tomato sauce  (I omit.  Instead I use catsup to lightly cover the top of the loaf)   Mix thoroughly. Put in loaf pan. Cover with three strips of bacon. Pour over all one 8 oz. can Hunts tomato sauce.  Here is where I omit the tomato sauce and replace with catsup (like Mother used to do)   Bake 1 hour at 350 degrees.