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Pupa cu L'ova

From: Celia 
Sent: Tuesday, April 03, 2012 4:34 PM
Subject: Italian Easter Cookie

I checked your “Most Popular Requests” page as directed, and the first request sounds like the recipe I’m looking for.  
However, the recipe that appears is not the one I’m looking for. The hard boiled eggs are not colored. They are peeled, 
placed on a round of cookie dough and completely covered by another layer of cookie dough. Picture a ravioli with a 
hardboiled egg filling.  Sometimes two or three eggs were arranged on a cookie dough base. The icing was made of beaten 
egg whites and set into a delicate meringue. As nearly as I can make out, my Sicilian grandmother called these something 
like Pup(p)a con ovo. Any help would be appreciated.


Hello Celia,

I think that what you mean is “pupa cu l’ova”. They are an Easter tradition in Italy. The recipe is slightly different in different parts of Italy and even different in different families. There are even differences in the dough ingredients. Some recipes make what is basically a cookie around the egg, but in some cases it is more like a bread than it is like a cookie. I did not find a recipe that fit your description exactly. Your grandmother’s family may have been the only one who made them exactly like you describe. Every recipe that I found suggests dyeing the eggs, and none covered the eggs completely with dough. Most recipes call for making a little basket with a handle for each egg with the dough, but some have other shapes. A couple call for a large loaf with multiple eggs, but most are single eggs. You can take any of the recipes below and adapt it – just don’t dye the eggs and wrap the egg entirely in the dough of your choice.

Most of these recipes have photos with them. You can see the variety of shapes and dough recipes.

Tasty Kitchen

The Italian Dish Blog

Judy's Culinaria

Christen's Kitchen


All Recipes 1

All Recipes 2


 Thanks so much! Since even you couldn’t find an exact match, I’m not surprised we’ve failed to. 
 It never occurred to me that my grandmother’s family may have been the only ones who made them exactly that way.  
 There are a number of interesting possibilities among the links, and the photos were especially helpful.  
 I’m looking forward to trying them out.

Again, thank you!


Darryl's Restaurant Crackers

From: Tammy 
Sent: Thursday, April 05, 2012 1:15 PM
Subject: Recipe for crackers

I am looking for a recipe for crackers. Specifically the recipe for Darryl's (a restaurant chain in the 80-90's era).

They were the best plain crackers ever. great with salad and soup.

Can you help?


Hello Tammy,

I’m not familiar with Darryl’s. Where were they located? What was their specialty?


They were located throughout the south; Tennessee, Alabama, North Carolina and their names were only different as being 
'Darryl's 1890' restaurant, or 'Darryl's 1796" etc. 
I  know there used to be one in Huntsville, Al, Nashville Tn, etc. They had homemade crackers and they were great. 
We used to buy boxes of them to take home. 
They made themselves inside their restaurants. It would be great to get a recipe! Thanks.

Hi Tammy,

I guess we didn't have them in Mississippi. i've never heard of them.

The Original Darryl’s location re-opened in 2010 in Greensboro, NC. They have a website here:

Darryl's Wood-Fired Grill

and a Facebook page here:

Darry's Wood-Fired Grill on Facebook

The original cracker recipe appears to have been lost when the company went bankrupt. Here’s what an article about the re-opening says:

Eat It North Carolina
“Darryl’s infamous crackers are a story among themselves. As Kotis and his crew were getting prepped for the grand reopening, they realized that the original recipe for the Darryl’s crackers had gotten lost in the shuffle. In an effort to recreate the original recipe, Kotis got in touch with a bunch of former Darryl’s employees and others who had been involved with the recipe in the past and consulted with them to help piece together the original recipe. All of the hard work paid off because they nailed it.”

However, as a former Darryl’s manager says, the crackers were just pizza dough rolled thin and baked, with salt on top. See here:
“The crackers were simply pizza dough rolled thin on a sheet pan...hit it with a pizza docker and a sprinkle of kosher salt..... we had to bake four or five 55-gal trashcans full to get ready for a busy night...”

There is a copycat recipe here for them:
EM Tanner Designs


Tuna & Pasta Salad

-----Original Message----- 
From: Margaret
Sent: Wednesday, April 04, 2012 4:02 PM
Subject: Looking for old salad recipe

It was on a box of Cremette's junior pasta, called Something like Tuna Salad 
Italian dressing, 1/4 c western dressing
Junioretes pasta
Cherry tomatoes
Blk olives

And some other things I think

I have searched the web. Only come up with recipes using the spice Salad Supreme. Not it

I've called Creamette Co they dropped the Juniorettes and do not have the recipes.


Hello Margaret,

I cannot find a recipe for this dish that calls for "juniorettes" by name. The thing is, since juniorettes have been discontinued for a while now, anyone who is still making this dish has had to substitute some other kind of pasta. So, if they post the recipe on the Internet, they are going to say "macaroni" or something instead of saying "juniorettes". They also most likely aren't going to say that they got it from a "Juniorettes" or a "Creamettes" box. They may even change the name of the recipe to something else. The below recipe is the closest that I can find to your description. If it's not exactly right, maybe you can adapt it.



2 c. creamettes elbow macaroni, uncooked
2 (6 1/2 oz.) cans tuna, drained & flaked
1 c. diced Cheddar cheese
1 c. pared & diced cucumbers
1 1/2 c. diced tomatoes
1/2 c. sliced ripe olives
1/2 c. diced celery
1/2 c. diced green pepper
1/4 c. sliced green onions
3/4 c. bottled Italian dressing
2 hard cooked eggs, minced

Prepare creamettes according to package directions for salad use; drain. 
Combine macaroni, tuna, cheese, cucumbers, tomatoes, olives, celery, green 
pepper and green onion.
Add dressing and toss well. Chill. Garnish with minced egg. 8 servings.

Thank you so much. Looks close enough!


Loko Moko

From: "Jack" 
Subject: RE: from your site: 1950s pizza cheese.
Date: Friday, April 06, 2012 5:44 AM

Thanks for responding. Here’s a great Hawaiian breakfast for a reward:

1 lb. Ground beef
2 cups cooked CALROSE short grain “Hawaiian-style” rice**
1 cube hot Asian curry
¼ cup water
4 Eggs

Make 4 patties from ground beef. Fry or broil until well done. Fry eggs
sunny side up over easy. All this happens simultaneously on the flat-top.
Boil water and add curry. Whisk frequently. Put 2 ice-cream scoops rice on a
plate. Place one or two hamburger patty(ies) on rice and one egg over each
hamburger. Ladle on curry. Feeds four tourists or two hungry surfers.

Proper Rice method:
Use CALROSE rice. Any other type will not yield proper sticky results. 
Wash one cup CALROSE short grain rice until rinse water is as clear as you
care to get it. (At least 4- or 5-times). 
Drain. Add 1 1/3 cup water.
Bring to boil. Reduce heat, cover and simmer on low for 8 to 11 minutes.

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