Sent: Saturday, February 04, 2017 9:16 AM
Hi its Rich again. My how time goes by. Many years I have asked for your help.
Now I have a question again.
Mary and I get food from the church. Budget very tight and we are over 70. We have been given three large bags of shelled walnuts.
The problem is that they are getting stale tasting. I have them in the freezer but is there anything I can do to them to help when
baking and not wanting the stale taste? May you and your family be healthy and happy.
Rich & Mary
San Antonio Texas
Try toasting them before you use them. Spread the amount you intend to use on a baking sheet and place in an oven preheated to
350 degrees Fahrenheit. Toast the nuts for 10 minutes.People have gotten mixed results from this, but most say it works as long
as the nuts haven’t gone rancid.
Sent: Sunday, February 05, 2017 7:41 PM
Subject: Van De Kamp Chocolate Cookies
Uncle! My Uncle. . .
I have been searching for this recipe for years and years. I grew up in La Mirada California and
we lived very close to Vons grocery store. We used to purchase their chocolate cookies. I BELIEVE
that they were made by Van De Kamps Bakery. This would have been in the 60's. They were large,
unadorned, chocolaty, had a crinkled top were soft, not crunchy and sold in the same type of
package that English Muffins are sold in now -with the tray covered by the crinkly cellophane.
They were fairly simple looking but unusual enough that I have been unable to duplicate them or
come even close to duplicating them.
My mother was addicted, and I'm hoping to be able to make them for her. . .
I absolutely hope that you have better luck than I have finding them.
I would love to hear from you and am happy to answer any questions if you have any and if I know
the answers of course.
Thank you SO much for looking.
Sorry to say, I had no success. There are no authentic Van de Kamp’s Bakery recipes available at all.
There are a few copycats around, but none for the chocolate cookies.
I have a Van de Kamp’s page here: Van de Kamp's
The only mention of a chocolate cookie from Von’s Grocery that I can find is a comment on the chocolate
walnut cookie recipe here: The Luna Cafe
Someone says in the comments section that those taste like a cookie that they used to get at Von’s.
Your description sounds like “chocolate crinkle cookies”. There are some recipes here for those: http://www.hungrybrowser.com/phaedrus/m101402.htm
From: Mrs. K
Sent: Thursday, February 02, 2017 3:32 PM
Subject: Morrison's Cafeteria Broccoli Rice Casserole
Hello. I worked at the Morrison's Cafeteria in Florence, KY in 1987. They had Wonderful Broccoli Rice Casserole.
Also the Mexican Corn Bead that I would eat in a bowl of Navy beans. Would you be able to provide the recipe
for the casserole? Thanks, Mrs. K
Hello “Mrs. K”,
In the future, please give your first name when making a request.
I have a page devoted entirely to Morrison’s recipes here: Morrison's
The Morrison’s Mexican Cornbread recipe is here: 7-6-2009
There is no recipe for broccoli rice casserole in my copy of the Morrison’s kitchen manual. I wrote to a reader
of mine who is a former Morrison’s manager and who has a copy of the last Morrison’s kitchen manual before they
were sold to Piccadilly. His reply is below.
The broccoli rice casserole was actually named "Green Rice." It contains Cheese Whiz. Kraft changed the formula for
this several times and eliminated the cheese. Many managers simply used Velveeta if Cheese Whiz was not available,
which often it was not. It was a good dish.
Morrison's Green Rice
Yield: 50 - 5 oz. portions (1/2 cup)
2 1/2 lbs. rice -- cook and set aside
5 lbs. broccoli -- Add broccoli to one quart boiling water with 1/2 tsp of salt. Cook until half done, (Barely fork tender) set aside
1 pound each, oleo, chopped onions, chopped celery and 2 lbs sliced mushrooms -- melt oleo and saute veggies until tender.
(Note: Add mushrooms when onions and celery are half cooked to avoid overcooking mushrooms)
2 lbs Cheese Whiz and 50 ounces of (canned) condensed cream of chicken soup -- Add Cheese Whiz and soup to sauteed veggies. Mix well.
Add rice and cut broccoli to mixture. Adjust seasoning. (Note a touch of black pepper and a pinch of white pepper was often
used if using Velveeta --no salt. The cheese is salty enough) Put in steam table pans and bake for 30-40 minutes at 350 degrees.
Garnish with sprig of parsley.