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----- Original Message -----
From: Jamz
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 31, 2010 6:48 PM
Subject: chili
hello , i'm writing you again hoping for a chili recipe for my mother.
she is visiting from fresno ca. where she used to get really good chili
dogs from a place called coney island on tulare street in downtown fresno.
the owner george callas has past on and the original recipe seems to have
gone with him. it was one of my mothers big treats when she was a kid and
i would love to give her back the memories. can you please help. thank you....
jamz
Hello Jamz,
This recent 2010 article about the Fresno Coney Island says: "Amador Toscano makes
the chili every morning from Callas' original recipe."
See:
Fresno Coney Island
Callas' recipe is not available to the public. Below is a recipe from the 1957 Fresno Bee:
Phaed
19 May 1957, Fresno (CA) Bee, pg. 32D:
Coney Island Sauce For Frankfurters
1/2 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1 can (8 ounce) tomato sauce
3 tablespoons pimiento, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
1/2 teaspoon Worcestershire sauce
1/2 teaspoon monosodium glutamate
6 tablespoons water
Brown ground beef. Cool slowly, breaking up with a fork until very fine. Add remaining
ingredients and simmer 10 minutes.
Thin with water if necessary, or, if too thin, cook a few minutes longer. Makes sauce
for 12 wieners.
=============================================================
-----Original Message-----
From: Francesca Grousis
Sent: Friday, October 26, 2012 6:49 PM
To: phaedrus@hungrybrowser.com
Subject: Fresno Coney Island Chili Recipe
Hello,
My name is Francesca Grousis. My grandfather, Dimitrios Kalomiris
along with my godfather, George Callas were 2 of the original owners
of Coney Island in Fresno. My father James Grousis bought out my
grandfather years ago, and later became the sole owner of Coney
Island.
Pop is now 92 years old, and does not remember the exact spices of the
chili. I have located 2 recipes. One from the Callas family, and one
from the Kalomiris family.
The funny thing is that these 2 recipes vary in the amount of spices
used. Other than that the recipes are the same.
The secret I cannot untangle is the "mixed spices". It calls for a
certain amount of Mixed Spices. No one recalls what that Mix Spice
is. My father is too old to remember, and the other family members do
not know it either.
I also went to your link, and found the recipe from 1957. That recipe
is completely different from the 2 recipes I have which were used in
making the chili.
Do you have any other resources to help me out. I would like to make
the chili for my dad, and also would like to make it in celebration
when we celebrate his life at his funeral.
Can you help me out?
Thank you,
Francesca
Hello Francesca,
I wish that I could help you. It would be nice to be able to post the
authentic recipe on my site. The only recipe that I have ever seen is that
1957 recipe on my site. I searched again today, but had no better success.
A search of your father's and your grandfather's papers might reveal that he
wrote it down at some point and put it away for safe-keeping. If you know
any members of the Callas family, you might contact them.
Your best option might be to make batches of the chili using both recipes,
then let family members who remember the taste do a blind taste test of the
two and tell you which one tastes right.
I have no other ideas. You have more resources in this matter than I.
This is what happens when people don't share their "secret" recipes while they are still able.
Phaed
----- Original Message -----
From: Vikki
To: phaedrus@hungrybrowser.com
Sent: Thursday, February 04, 2010 2:45 PM
Subject: Stickles
I am looking for a recipe for stickles. It used the big, yellow cucumber rinds
after they have gotten to big to use for regular pickles. I remember there is
a bag of herbs that you put in with the other ingredients for the brine and as
it cooks it stinks something fierce, but the pickles are the best tasting sweet
pickles I have ever tasted in my life. This is not a 2-day process. It is all
done in one day. Thank you.
Vikki
Hello Vikki,
Sorry, no luck with 1 day process stickles. Below are others.
Phaed
Sweet Stickles (Pickles)
Slice large (not yellow) cucumbers lengthwise. Remove seeds. Cut into strips
1/4 inch wide. Soak overnight in 1 cup powdered lime to 1 gallon of water.
Wash thoroughly and soak for 3 hours in fresh, cold water.
Make a syrup:
1 c. cider vinegar
5 c. sugar
1 tsp. celery seed
Heat and pour over stickles. Let stand overnight. The following morning boil
in syrup for 30 minutes. Seal in hot, sterilized jars.
---------------------------
Sweet Stickles
7 lb. cucumber sticks
Few drops green food coloring
1 gal. water
1 1/2 qt. white vinegar
1 c. slaked lime
1 1/2 tbsp. celery seed
1 1/2 tbsp. salt
7 1/2 c. sugar
Peel cucumbers and cut lengthwise, scoop out seed with spoon. Slice into strips
the size of a finger; cut into desired lengths. Soak overnight in lime water;
wash well until water is clear. Soak in clear water for 3 to 4 hours, drain.
Heat vinegar, sugar, food coloring, celery seed and salt; pour over cucumbers
and let stand overnight. Simmer for 30 minutes or until cucumbers are clear.
Lift pickles from bottom of the kettle with a spoon to heat evenly. Pack into
jars and seal. Yield: 10 pints.
----- Original Message -----
From: Kurt
To: phaedrus@hungrybrowser.com
Sent: Friday, February 05, 2010 9:54 PM
Subject: Bakewell Cream Streusel Coffeecake
Hello,
I have always used Bakewell Cream to make my biscuits.They used to put a piece
of waxed type paper with a bunch of recipes on it in the cans once in a while.
The lettering was typed in red.I had saved one of them because it had the best
and simplest recipe for homemade streusel coffeecake I had ever seen.I hung onto
that recipe for years and then I ended up moving and losing the recipe.I believe
it was called Bakewell Cream Streusel Coffeecake.I have gone to their site and
was not able to find it there.Although they sell a few cookbooks.I don't know how
one would find out if it were in the cookbook before you bought it.I also believe
the recipe was for a 9x9 pan. Do you think you can find it?
Thanks,
Kurt
Hello Kurt,
Sorry, I had no success with this. I'll post it on the site so that perhaps a reader can help.
Phaed
The search engine registry indicates that someone has searched for this:
Old Fashioned Milk Pie
1 unbaked pie shell
1 c. sugar (partly brown, more white than brown)
1/4 c. or little less flour
Dash of salt
1/2 c. cream
Milk
Mix sugar, flour and salt in pie shell with your finger. Add the cream
(1/2 and 1/2 is fine). Finish filling crust with milk. Sprinkle with nutmeg.
Bake at 400 degrees for 15 minutes, then 350 degrees for 40 minutes.
----------------------------------------
Milk Pie
Enough milk to fill crust
1/2 c. sugar
2 tbsp. heaping flour
Dash salt
Mix and fill unbaked 8 inch pie crust. Stir gently with your finger. Dab with
butter and sprinkle with cinnamon. Bake at 350 degrees for about 30 minutes
or until milk mixture has jelled.
-----------------------------------------
Milk Pie
4 tbsp. flour
4 tbsp. sugar
1 1/2 c. reg. milk (not skim)
Dash of cinnamon and butter
1 (8 inch) unbaked pastry shell
Into unbaked shell, put the flour and sugar. Mix together and spread over shell
with fingers. Cover with milk and sprinkle with cinnamon and dot with butter.
Bake in 400 degree oven for 45 minutes.
The search engine registry indicates that someone has searched for this:
"Sour" Slaw (Serves 4 to 6)
1/4 cup vegetable oil
1/4 cup distilled white vinegar
1 tablespoon dry sherry
1 tablespoon sugar
2 small garlic cloves, peeled, roughly chopped
Salt to taste
1/2 medium-small green cabbage, about 1 1/2 pounds
1/4 cup fresh parsley, chopped
Cabbage: Cut half head of cabbage in half. Cut out and discard the hard triangular
core found on one side of each piece. Slice cabbage crosswise as thinly as possible.
You need about 8 loosely packed cups.
Combine the oil, vinegar, sherry, sugar, chopped garlic and a generous teaspoon salt
with 2 tablespoons water in a blender or food processor. Process until smooth. Place
the sliced cabbage in a large bowl. Sprinkle on the parsley, drizzle on the dressing
and toss to coat. Cover with plastic wrap and refrigerate at least 1 hour before serving.
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