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----- Original Message -----
From: Rhonda
To: phaedrus@hungrybrowser.com
Sent: Saturday, March 07, 2009 5:04 PM
Subject: recipe search for fried-to-a-crisp-perfection, melt in your mouth Bluebird donuts
Dear Phaedrus,
Brunswick, Georgia had a restaurant called The Bluebird Donut Shop that operated in the 1960's
for many years, then changed hands two or three times more. It was a breakfast/lunch cafe located
in our then active historic downtown area, then, alas, as town centers gave way to modern malls,
the crowds lessened and the demise began... However, one of my fondest memories is of my now
deceased father getting up earlier than usual to run down the street to purchase a waxed, brown
paper sack full of fried-to-a-crisp-perfection glazed donuts-- only to arrive back home to what
must have seemed like a thousand hands outstretched at the door, all clamoring for donuts, as if
they would be gone before we could get one...
I believe the original owner, an Allen, has passed (2003), and know that subsequent owners did
not have the recipe, though one proprieter sold a sorry excuse for a donut once that could not
even be choked down... I realize your finding this recipe is a longshot-- do you have any ideas
on how I could find it if you can't (library records, whatever, do you go to that kind of trouble?)
An old obituary in our local yokel paper listed a descendent of Mrs. Allen but I had no luck finding
him-- my hope was that he'd have the recipe and share!
Any help would be appreciated, and I assure you, that if we are lucky enough to one day make these
donuts, any weight gain would be worth it and I would be most grateful to you, not blame you!
Sincerely,
Rhonda
Hello Rhonda,
Sorry, no luck. Even if I searched library records, any library records that had this info would
be in Brunswick, not here. The only mention of the Bluebird Donut Shop in Brunswick that I found
was on a genealogy site, and according to the message posted there, the owner of the Bluebird Donut
Shop in Brunswick in the 1950s - 1960s was a man named Gerry Mancil, not Allen. See here:
Genforum
Your best bet is to find descendants of the owner and see if they still have the recipe.
You might try contacting the person who left that message on Genforum.
Phaed
----- Original Message -----
From: "Tracy "
To: phaedrus@hungrybrowser.com
Sent: Monday, March 09, 2009 10:41 AM
Subject: Recipe request
My husband recently purchased a cast iron donut maker. It has two handles
and makes three donuts at a time, turning from one side to the other, like a
sandwich press. I am looking for recipes to use in this. It appears to be
used on the stovetop, grill or campfire. I have never seen one before and
don't know what type of recipe to use with it. Any help you can give me is
greatly appreciated.
Thank you,
Tracy
Hello Tracy,
I wish that I could help, but I cannot locate any recipes or instructions
for this type of donut maker. I have no idea how to use one.
Phaed
----- Original Message -----
From: Kelly
To: phaedrus@hungrybrowser.com
Sent: Wednesday, March 11, 2009 5:40 PM
Subject: Recipe Request
I was wondering if you could find a recipe for a bbq sauce. When my husband was young,
his dad would get bbq from a place called Ed's White Front, located at the corner of
Goodfellow Blvd. and Natural Bridge in St. Louis, Missouri. He always talks about how
great the sauce was and I would love to surprise him for his birthday with that very sauce.
If you need any other information, please let me know.
Thank you
Kelly
Hi Kelly,
Sorry, no luck with a recipe. The recipe for that sauce is a family secret that no one has been
able to duplicate. However, they do have a website where you can buy the sauce, so you can still
surprise him. See: Ed's White Front
An article in the January 3, 2007 St. Louis Post-Dispatch by Joe Bonwich said:
The restaurant's authentic sauce can be obtained only on an "as available" basis from F. Ed Norman, grandson of the original Ed. Call 636-477-7484 to order.
Ed's White Front sauce is much thinner than most store-bought barbecue sauces; for a substitute, use Maull's or another St. Louis-style sauce thinned slightly
with water and flavored to taste with paprika, dry mustard and a pinch of dried red (cayenne) pepper.
Phaed
----- Original Message -----
From: dollie
To: phaedrus@hungrybrowser.com
Sent: Sunday, March 08, 2009 6:57 PM
Subject: quick change cookies
> do you have recipe for quick change cookies from the elizabeth woody
> cookbook.. my mother made them and i have her old cookbook but the page
> is torn out
> dollie
>
Hello Dollie,
Sorry, that recipe isn't on the Internet. You can buy the cookbook at:
E-Bay
Phaed
Hello Dollie,
Ron, a reader, has provided this link to the "Quick-Change Cookies" recipe:
Boyne Citizen
Phaed
----- Original Message -----
From: "Abby"
To: phaedrus@hungrybrowser.com
Sent: Monday, March 09, 2009 10:35 AM
Subject: Chart House Chicken
> Dear Phaedrus:
>
> Back in the day, the Chart House restaurants had a delicious boneless
> grilled chicken breast on their menu. It was marinated in something that
> included soy sauce, and was topped with a pineapple slice. The sauce was
> light and sweet, and they served a little thing of the sauce with the
> chicken so you could dip.
>
> Can you help me find this yummy recipe?
>
> Many thanks,
> Abby
Hello Abby,
Sorry, no luck. Need the exact name of the dish as it was on the Chart House menu.
I found some scans of Chart House menus on Google images, but none had this dish listed.
Phaed
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