|
----- Original Message -----
From: Nancy
To: phaedrus@hungrybrowser.com
Sent: Tuesday, February 09, 2010 3:56 PM
Subject: pie my grandmother and mother made--juicy cream pie
Juicy Cream Pie
I'm hoping you can help me with this recipe. My grandmother is dead, and my
mom is in a nursing home with some short term memory loss--sometimes doesn't
remember what a wonderful cook she was. We grew up fighting over this wonderful
pie with a liquid-y type filling.
The crust was homemade with some flour and butter sprinkled on the bottom.
Mom swears that she used either whole milk, or maybe whole milk and a little
bit of cream (they were farmers with milk cows in Missouri when she grew up).
She says sugar, cinnamon and maybe a little bit of nutmeg and vanilla mixed
into the milk, and nothing else. No eggs. After the pie bakes, you let it
sit for as long as you can hold the kids off (in my family, about 20 minutes),
then cut the crust into four pieces, put the pieces into four bowls, then either
spoon or pour the filling over the crust. The filling tastes kind of like custard,
but is definitely liquid. I can't begin to describe how wonderful that crust with
the sugar-y filling soaking into it is. I've tried to google the name of the pie,
and definitely got a lot of porn sites, which didn't please me at all. I also kept
running into "buttermilk pie" and "sugar pie" which didn't look right at all, since
it looks like the fillings "set up" for both of those. A lot of my family on my mom's
side came up from the south--Kentucky, Tennessee area, we think.
I read over this and it looks like not much helpful info. I've been through all of
my mom's cookbooks I can find--she thinks she baked this pie by memory, not recipe.
Anyway, thanks for reading.
Nancy
Hello Nancy,
See below for what I found.
Phaed
Sugar Cream Pie
1 pt. cream
1 1/2 c. white sugar
1/4 c. flour
2 tbsp. cornstarch
1/2 tsp. salt
1 tsp. vanilla
2 tbsp. butter
Cinnamon or nutmeg as preferred
Combine flour and cornstarch. Add sugar and salt. Stir in cream.
Use top of double boiler. Cook over boiling water until slightly
thickened. Add vanilla. Pour into unbaked 9-inch pie shell. Dot
top with butter. Sprinkle with cinnamon or nutmeg. Bake 10 minutes
in preheated oven at 375 degrees. Reduce heat to 350 degrees and bake
an additional 20-30 minutes. Serve at room temperature.
---------------------
Old Fashioned Cream Pie
1 c. sugar (white)
1 c. brown sugar
2 tbsp. flour
1/4 tsp. salt
1 egg, beaten
1 tsp. vanilla
1 1/2 c. canned milk
Nutmeg
Cinnamon
Butter
1 pie shell, unbaked
Mix first four ingredients well. Add egg, vanilla and milk. Cover bottom
of pie shell with butter. Sprinkle with cinnamon and nutmeg. Pour mixture
in and bake at 400 degrees for 45 minutes.
----------------------
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.
----- Original Message -----
From: Webster
To: phaedrus@hungrybrowser.com
Sent: Friday, February 12, 2010 11:08 AM
Subject: Morrisons
Hey Phaed! I don't want a recipe (for the moment) but would like to know the
address of the old Morrison's in downtown Mobile. I have related stories to
my children and grandchildren about how wonderful a restaurant it was back in
the 40's and 50's, (I'm old!) the atmosphere, linens and tableware, etc., and
how everyone in Mobile had lunch there! Since the only one they've ever been
exposed to is the one over at Springdale, I'd like them to have an idea what
the "real" deal was. Are there any pictures available?
Thanks so much.
Barbara (grew up in Bayou La Batre - when it was a nice place!)
an old lady in south Mississippi
Hi Barbara,
I found pictures of Morrison's from the 40s & 50s on these sites:
Morrison's History & 1945 photo
Larger 1945 photo
Inside Morrisons - The Serving Line
northeast corner of St. Joseph and St. Michael streets in Mobile, AL, ca. 1925
Morrison's Cafeteria downtown on the corner of Jefferson and Romana Street; Also - the dining room
A Morrison's in Florida
Phaed
----- Original Message -----
From: Ann
To: phaedrus@hungrybrowser.com
Sent: Wednesday, February 10, 2010 5:03 AM
Subject: info request re Morrison's Cafeteria mayonnaise
Dear Phaedrus,
What mayo did Morrison's Cafeteria use in their salads?
In your posting at the bottom of your page
https://www.hungrybrowser.com/phaedrus/m0729F05.htm#5
there's a very helpful Morrison's Cafeteria letter from a chef. I'm trying
to recreate Morrison's lettuce/tomato/cucumber salad, and the problem is
I can't figure out what kind of mayonnaise they used. Besides those
ingredients there was just some onion and salt and black pepper I think
Miracle Whip is wrong despite being the obvious southern choice, and
Hellman's doesn't seem quite right. In your posting on their tartar sauce
it just says "real mayonnaise". Did they make their own?
Thanks,Ann
Hi Ann,
The individual from 2005 said that he worked in the store room, not that
he was a chef. He does say that he mixed up the tartar sauce.
I have not had any contact with him since 2005. I do have a friend who
has been gracious enough to copy recipes from his copy of the Morrison's
recipe manual and send them to me as I requested them. Also, I recently
received a copy of a Morrison's recipe manual from another gracious individual.
Whenever you see "real mayonnaise", it means: "Not 'Miracle Whip' or any of
it's imitators - Not 'salad dressing'".
I originally thought Morrison's would have used a proprietary mayonnaise, made
for them by a subcontractor. Or, I would have guessed that they used one of the
commercial institutional brands or perhaps "Bama" mayonnaise (because it's
made in Alabama, where Morrison's was based) or "Hellman's" or even "Kraft's".
Kraft's and Hellman's say "Real Mayonnaise" on their labels.
However, I found that Morrison's appear to have made their own mayonnaise.
The below recipe is from the Morrison's recipe book. It's for an institutional
quantity - you'll have to cut it down to size. I'd use pasteurized liquid eggs
for the Voltex.
I checked the recipe manual that I have, Ann, but there is no recipe in it for
salad with lettuce, tomatoes, and cucumbers. There is a "combination" that is
just lettuce, tomatoes, and mayonnaise, but it has no cucumbers. There is a
"cucumber mix salad" with cukes and tomatoes and bell pepper and onions, but
it has no lettuce or mayo, just oil and vinegar dressing. The recipe for the
"combination" below.
Phaed
Morrison's Mayonnaise
7 oz sugar
8 oz salt
5 oz dry mustard
3 lbs, 9 oz Voltex (this is liquid, and in this case, frozen eggs. Today you
can buy pasteurized liquid eggs refrigerated.)
40 lbs oil (5 gallons)
8 ounces vinegar
2 ounces lemon juice
NOTE: Better results are obtained by using oil that has been chilled to 36°F
Combine sugar, salt, and dry mustard. Add Voltex and start mixer. Add oil in
a steady stream until all oil has been added. Before removing mayonnaise from
machine, add vinegar and lemon juice and mix thoroughly.
---------------------------------------------
Combination
(Makes 50 orders)
10 heads Lettuce
3 lbs Tomatoes
2 lbs Mayonnaise
Use 1 1/2 lbs of tomatoes in the mix.
Marinate 1 1/2 lbs tomatoes in mayonnaise to decorate the top.
------------------------------------------
From: "Annie B"
To: "Phaedrus"
Subject: Re:Morrison's Cafeteria mayonnaise
Date: Wednesday, February 10, 2010 12:22 PM
Thank you so much! I got the two salads confused...it has been some years ago.
It was the mayo in the lettuce tomato salad that I was thinking of. The mayo
recipe has both vinegar and lemon, which is why my attempts at one or the other
failed! As I recall by the way the tomatoes were cut in small wedges, maybe 1/8's?
I'm surprised at the relatively low tomato amount, but that too might be why mine
didn't come out right. Unfortunately it is probably having the fresh mayo that
made it special. Thanks again....what a treasure you have in that recipe book!
Ann
ps tho I'm from upstate NY, we ate at Morrison's cafeteria in Dutch Square Mall
in Columbia, South Carolina every time we visited my mother in law for many years
starting in the early 70's.
The search engine registry indicates that someone has searched for this:
Fried Cabbage
1 head cabbage
2 tbsp. minced salt pork
2 tbsp. flour
1-2 tsp. vinegar
Salt & pepper
Chop cabbage into 1-1 1/2 inch strips. Place cabbage in pot. Cover with water
and cook approximately 15 minutes until done. Drain, saving about 1 cup of the
water. In large frying pan stir fry salt pork until browned. Add flour and mix
to a thin paste. Stir in cabbage water and bring to soft boil, stirring constantly.
Should be gravy textured. Stir in cooked cabbage. Stir in vinegar, a few drops
at a time. Salt and pepper to taste.
---------------------------
Fried Cabbage
2-3 tbsp. bacon grease
1 med. head cabbage, shredded
1 lg. white onion, sliced thin
Salt
Fresh ground pepper to taste
Heat bacon grease in large skillet. Add cabbage, onion, salt, and pepper; saute,
stirring frequently until cabbage is partially cooked. Turn heat to high. Allow
cabbage to cook until slightly scorched. Serve with smoked sausage cut into serving
bites. Serves 4-6.
The search engine registry indicates that someone has searched for this:
Pastizzi
Ingredients:
For the Dough:
- 500g flour
- 250g unsalted butter chilled & diced
- 1 teaspoon lemon juice
- 1 teaspoon salt
- ice cold water
For the Filling *:
- 500g ricotta / fresh cheeselets
- 1 egg beaten
- salt and pepper
Method:
Dough Preparation :
Sieve the flour. Add the salt. Add the lemon juice and mix well. Add water
gradually to make elastic dough. Knead until the dough is smooth and does
not stick. The resulting dough should be very soft. Roll out the dough, making
it twice as long as it is wide. Spread 1/3 of the butter chunks over the dough.
Fold the lower third toward the top. Fold the upper third toward the bottom on
top of the first fold, to end up with a three-layered rectangle. Now turn the
folded dough 900 clockwise so that the left side is at the top. Flatten the
pastry and roll out gently as before. Once again place more butter chunks, fold
over the edges and flatten the pastry. Leave to set in a cool place 15 minutes ***.
Repeat the rolling out, turning over, flattening and chilling of the pastry three
more times. The pastry is then ready for use.
Filling Preparation:
Mash the ricotta. Add the egg and mix well. Add salt and pepper to taste.
Cut off pieces of the dough the size of a small disc. Flatten each discs gently
to the desired pastry thickness. Put a tablespoon of the filling mixture into
the centre of each disc. Turn two edges of each disc to seal giving a boat shape
cheesecake. Bake in a preheated oven (220°C fan forced) for approximately 30 minutes
till pastry is golden in colour.
Notes:
* A variant of this savoury cheesecake is the pea cake where the ricotta,
egg filling is replaced with mashed peas with curry seasoning.
** Store the dough covered with a damp cloth in the refrigerator.
|
