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I found this while looking for something else.
Phaed
Meatless Hot Dog Or Hamburger Sauce
(Dairy Queen Brazier Sauce Copycat)
1 onion, diced small
1 (15 oz) can tomato sauce
1 (15 oz) sauce can water
1 tsp basil
1 tsp black pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic salt
1 tsp kosher salt (I only use Kosher)
1 tsp oregano
1 tsp prepared mustard
OPTIONAL:
1 tsp white vinegar
1 tbsp sugar
Saute onion in a little oil until tender. Combine with remaining ingredients.
Cook over low heat, stirring frequently, until desired thickness.
If you want, try adding a tbsp of sugar and a tsp of white vinegar.
Play around with it and adjust it to your taste.
From: "Donna"
To: phaedrus@hungrybrowser.com
Subject: Holiday Meal from Parade Magazine
Date: Tuesday, February 16, 2016 12:22 PM
Dear Phaedrus,
Sorry to hear about your computer vanishing act. That is always a nasty thing. And with your type of use, loss of items is major.
I’m impressed with what you have been able to remember and recover.
I’ve wanted to write you late last year in search assistance. But when I read of your computer issues I did not.
Instead I began my search…again.
For the 2015 holidays I wanted to use a set of recipesfor a holiday meal I had from the late 1980s.
This set of dishes was so good together and beautifully simple.
Iremembered the source: Parade Magazine [Sunday newspaper supplement] for anEaster dinner. It was printed withphotos and most of the
recipes on one page on the left side of the fold. I remembered the dishes: steak, potatoes, carrots,peas in a sauce for salad. I think
there was a horseradish sauce, too; but notsure. I searched on line. Nope. I searched all my accordion file folders and boxes for saved
clipped recipes. Nope. I did find a recipe online for beeftenderloin from Parade but that wasn’t it. So when I read where you were up
and running again, I decided I would write now about this search.
Then a eureka moment!!! While searching my computer files for anotherrecipe, I stumbled on “Gingered Carrots” with this note:
Parade Magazine Feb 28, 1988
A whole menu of recipes was in this Sunday newspaper magazine. I loved all the recipes:
Sliced Sirloin with shallots and chive sauce
Minty Garlic Potatoes
Gingered Carrots
Sweet Pea and Dill Salad
Perhaps someone else has remembered and longed for these and couldn’t find? I’m so glad tohave found them and Easter is coming.
Sharing with you as you share with us.
Donna
Sliced Sirloin
With Shallots & Chive Sauce
Parade Magazine Feb 28, 1988
A whole menu of recipes was in this Sunday newspaper magazine. I loved all the recipes:
Sliced Sirloin with shallots and chive sauce
Minty Garlic Potatoes
Gingered Carrots
Sweet Pea and Dill Salad
Comments are from the magazine
When you crave beef, try slices of sirloin or London broil with a shallot and chive sauce---it’s prepared in minutes and heightens
(rather than disguises) the tast of the meat. For the best beef flavor, select meat that is well marbled and then trim the fat off
the edges. And you don’t need to overeat---two or three slices per person will satisfy. Leave some for a steak sandwich!
3 tablespoon unsalted butter
2 tablespoons olive oil
1 sirloin steak (about 2 pounds), 2 inches thick and trimmed
1/2 cup peeled and chopped shallots
1/4 cup chopped chives (save a few for garnish)
1 tablespoon red wine vinegar
3/4 cup dry red wine
salt and freshly ground black pepper to taste.
1. Place 2 tablespoons of butter and then olive oil in a skillet. Cook over medium heat until butter melts and sizzles.
2. Add steak to skillet and cook 8 minutes on each side for rare meat. Remove to a platter.
3. To make the sauce: Pour off all but 2 tablespoons of liquid in the skillet. Raise heat to medium-high, add shallots and
chives, stir and cook for 15 seconds. Add vinegar and wine and reduce liquid for 1 minute. Stir in remaining tablespoon butter.
Season to taste with salt and pepper. Remove from heat.
4. Slice steak crosswise into 1/2 inch slices. Serve topped with shallot-chive sauce.
Serves 4-6
--------------------------------------------
Sweet Pea and Dill Salad
Parade Magazine Feb 28, 1988
A whole menu of recipes was in this Sunday newspaper magazine. I loved all the recipes:
Sliced Sirloin with shallots and chive sauce
Minty Garlic Potatoes
Gingered Carrots
Sweet Pea and Dill Salad
Comments are from the magazine
These two garden greens complement one another beautifully. You say you can’t get them at this time of year? You can easily
substitute frozen peas and dried dill. Just prepare the salad at least 4 to 6 hours ahead o time, so the flavors will blend
completely.
4 cups (about 1 pound) sweet peas, cooked
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons white horseradish, well drained
1 tablespoon Dijon-style mustard
1/4 cup chopped fresh dill or 1 tablespoon dried dill weed (reserve 1 teaspoon for garnish)
black pepper to taste
1. Drain cooked peas. Pat off all moisture with paper towel. Place in a bowl.
2. In a separate bowl, mist together mayonnaise, sour cream, horseradish, mustard, chopped dill, and pepper.
Add to the peas and toss. Place in a serving bowl and garnish with reserved dill.
3. Chill, covered, for at least 1 hour before serving.
Serves 4 to 6
------------------------------------------------
Minty Garlic Potatoes
Parade Magazine Feb 28, 1988
A whole menu of recipes was in this Sunday newspaper magazine. I loved all the recipes:
Sliced Sirloin with shallots and chive sauce
Minty Garlic Potatoes
Gingered Carrots
Sweet Pea and Dill Salad
Comments are from the magazine
Red new potatoes---moistened with olive oil and tossed with fresh garlic, parsley, and black pepper---are sure to become a
standard in your household. The crisp roasted potato skins give you plenty of crunch and flavor, and they retain the nutrients.
And remember, new studies are showing garlic to be truly good for you (for example, garlic has been shown to help lower blood fats,
reducing the risk of heart and circulatory problems). Just freshen your breath by munching on a little parsley.
8 red-skinned new potatoes, washed
1/4 cup olive oil
coarse (kosher) salt to taste (optional)
black pepper to taste
4 cloves of garlic, peeled and finely chopped
2 tablespoons coarsely chopped fresh mint leaves or Italian parsley
1. Preheat oven to 350*
2. Prick potatoes with fork and bake on a cookie sheet for 1 ˝ hours
3. Remove potatoes from oven, cut in quarters and place in bowl. While hot, toss with oil, salt, pepper, and garlic.
4. Gently toss in shopped mint or parsley. Serve warm or at room temperature
Serves 4
-------------------------------------------------
Gingered Carrots
Parade Magazine Feb 28, 1988
A whole menu of recipes was in this Sunday newspaper magazine. I loved all the recipes:
Sliced Sirloin with shallots and chive sauce
Minty Garlic Potatoes
Gingered Carrots
Sweet Pea and Dill Salad
Comments are from the magazine
Our favorite way to serve carrots---their natural sweetness accented with a little brown sugar and counter pointed with ginger and
freshly ground black pepper---will make folks think they’re rediscovering this vegetable. Cutting carrots in julienne allows them
to cook quicker, so that retain their fresh flavor while they become tender. You can julienne the night before; then place the
carrots in water and refrigerate---they’ll be just as fresh the next day.
1 pound carrots, peeled and cut into julienne strips
3 tablespoons unsalted butter
3 tablespoon dark brown sugar
2 teaspoons powdered ginger
salt and black pepper to taste
1. fill a saucepan with water. Add carrots, bring to t boil and cook 3-6 minutes, until tender.
Drain and dry completely on paper towels. Return to saucepan.
2. In a separate saucepan, melt butter. Add sugar and ginger. Add carrots, salt and pepper;
cook, stirring, over low heat for 3-4 minutes. Serve immediately
Serves 4
From: Rose
Sent: Wednesday, February 17, 2016 10:29 PM
To: phaedrus@hungrybrowser.com
Subject: Stollen
I am trying to duplicate a COCONUT STOLLEN which was baked at Old River Road Bakery in Wilkes Barre, PA. (closed)
The dough reminds me of a brioche or kringle dough.
It was filled with a coconut filling and shaped into an oval pastry....after baking it was glazed with a confectioners'
sugar glaze.
The coconut filling might have been made with dried coconut and sweetened condensed milk.
I have tried so many recipes, but none come close.
Thanks a bunch for any help ,
Rose
Hello Rose,
I found nostalgic mentions of the Old River Road Bakery, and I found that “A Boulevard Bakery” in Wilkes Barre bought
all their equipment and recipes when the Old River Road Bakery closed. Alas, “A Boulevard Bakery” is also closed.
I did not find any mention at all of a coconut stollen from either bakery.
Omitting any bakery name, I found recipes for cherry & coconut stollen and for cranberry coconut stollen and a few others
with coconut and dried fruit, but I could not find any recipe at all for just a “coconut stollen.” Are you saying the
Old River Road Bakery recipe had no fruit of any kind?
I’ll post this on my site for reader input.
Phaed
NO fruit and it was shaped into an oval with the filling inside. It was THE BEST!
Thanks for your help.
Rose
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