TODAY's CASES:

• Shady Lady Pie
• New York Times Tomato Soup
• Shadow Cake

Shady Lady Pie From: Yvonne Sent: Friday, March 14, 2014 1:42 PM To: phaedrus@hungrybrowser.com Subject: Shady Lady Pie Hi Uncle Phaed, I am searching for a recipe from the 60's or 70's called Shady Lady Pie. Can you help or have you heard of this? Thanks! -=^..^=- Yve Hello Yvonne, I found very little mention of “Shady Lady Pie”, but I did find the below recipe in the December 29, 1969 edition of the Long Beach California Press Telegram. I reworded it slightly to make it more grokkable. Phaed Shady Lady Pie 24 large marshmallows 1/2 cup milk(hot) Dissolve the marshmallows in the milk. 1 1/2 oz Coffee flavored brandy 1 1/2 oz Triple Sec 1 1/2 tbsp. instant coffee, dissolved in 2 oz brewed coffee 1 cup whipped cream 1/2 package orange Jello coconut pie shells (see below) Dissolve Jello in boiling water (1/2 of what the package calls for?), and add this to the coffee brandy & triple sec mixture. Combine with marshmallow & milk mixture. Fold in whipped cream. Pour into coconut shells and chill. Garnish with whipped cream, Mandarin orange section, and coffee beans. Coconut Pie Shells Coconut shells can be made days ahead. Simply crush vanilla wafers, combine with some freshly grated coconut (to taste), add enough melted butter to make the pliable, then pat into shape in a pie plate and bake lightly. ---------------------------------------------------------------------- That's it, Phaed! Huzzah! Thank you, so much! I mentioned this recipe to a friend (the orange and coffee pie) and seem to have misplaced the recipe and for some reason only retained the pie crust clip out. Leprechauns in my recipe box, no doubt! Thanks again! "Shady Lady Yve" New York Times Tomato Soup -----Original Message----- From: Neeru Sent: Wednesday, March 12, 2014 4:20 AM To: phaedrus@hungrybrowser.com Subject: Tomato soup The NYT had, in the 90s a tomato soup that used cans of tomato juice as the base with celery and 'aromatic or vegetable' salt in the ingredient list. In the article that it was featured it, one person commented that 'this would be great with vodka'. Perhaps you have it in your repertoire? Thank you. Best Neeru Hello Neeru, I had no success locating a tomato soup recipe that fit your description, either with or without a mention of the NYT. Sorry. I'll post this in case a reader has it. Phaed ======================================= From: Lisa Sent: Monday, April 07, 2014 12:09 PM To: Phaedrus Subject: 04-07-14 New York Times Tomato Soup Hi Unk, I believe Neeru is looking for Hauser Broth Happy Monday, Lisa Hi Lisa, Thanks. I sent it to her. We’ll see. Phaed Thank you! It is indeed. All good wishes Neeru Shadow Cake Someone searched the site for "Shadow Cake". Below is what I found. Chocolate Shadow Cake 1 pkg. Pillsbury Plus dark chocolate cake mix 1/4 c. finely chopped almonds 1/4 tsp. cloves 1/3 c. oil 1/4 tsp. cinnamon 1 1/4 c. water 3 eggs Mix as cake mix. Bake at 350 degrees for 25 to 35 minutes in greased and floured pans. Chocolate Frosting: 1 pt. whip cream 1/2 tsp. cocoa 1/4 c. slivered almonds 1 c. powdered sugar 1/4 tsp. almond extract In chilled bowl, combine all topping ingredients, except almonds. Beat at highest speed until stiff peaks. Slice cooled cake into 4 layers. Spread 1/4 topping on each. Sprinkle with almonds. Refrigerate at least 2 hours. Store in refrigerator.