Sent: Wednesday, March 22, 2017 3:00 PM
Subject: tel wink grill recipe for house salad dressing
In the 60's I lived near the Tel Wink Grill in Houston, TX. The restaurant is still there, same location.
Their house salad dressing, a pale pink (possibly French dressing) dressing was to die for. It is not a
sweet dressing. I no longer live in TX but continue to search for the recipe as have many many others.
Don't know if anyone ever came up with a copy cat but I haven't found it. I know there were requests
made to a column in the Houston Chronicle but don't know if any success there. Would appreciate any help.
(I just found your website and love it - I read it like a book!) Linda
Tel-Wink Grill has a website here: Tel-Wink
From their current menu, it must have been French or Thousand Island Dressing. They don't list a "House Dressing,"
Only Ranch, French, Thousand Island, and Italian appear on the menu. The only ones of those that would be pink
would be some formulations of French or Thousand Island, I think.
Be that as it may, I had no success finding any salad dressing recipes at all that referenced Tel-Wink.
I’ll post this for reader input.
Sent: Wed, Mar 22, 2017 3:09 pm
Subject: I have one more request............. :)
Dear Uncle Phaedrus -
I don't really think I will remember anything else to request, most of the really good food was from
my childhood and teen years. And the products just aren't available any more.
For whatever reason, we ate a ton of pancakes and waffles on the weekend. My father or grandfather bought
a 1/2 gallon metal can of STALEY syrup. I'm sure it was mostly corn syrup or whatever Log Cabin and all
those other ones were made of. Much cheaper than pure maple syrup of course.
Long ago, Staley's was bought out, and of course, I tried looking for the recipe with no luck.
There were several recipes on this case, corn fritters was one I think.
Anyway...........this was some sort of whipped topping, probably Dream Whip, plus Staley Syrup plus
grated orange peel and I don't remember what else. I just remember it was really good and very gourmet.
Have you ever heard of this?
Thanks again. I'll be curious if anyone comments about Chocolate (not Creamy) Citrus Saucery. The main
disadvantage with that one is you need freezer space enough for TWO 12 count muffin pans.
I already have this Staley recipe booklet: Staley's Select Recipes.
Probably the same recipes.
I was unable to find text versions of the recipes that were on the can. There are photos of the back and
sides of the can in which you can almost, but not quite, make out the recipes. I tried enlarging those
photos with no success. See: Staley's Can
However, those photos lead to another option. There are several antiques and collector’s item sites on
the web that have Staley’s 1/2 gallon syrup tins for sale, including E-Bay. You could try emailing and
begging those sellers to send you a clear photo of the recipes. They might say you’ll have to buy it,
which is another option if the recipe is worth the cost to you.
Hi Uncle Phaedrus -
I tried looking at the terapeak pictures with a magnifying glass, no help. That is not the can I remember,
but the recipe graphics on the large side of the back of the can look familiar. I think it was the orange
one at the bottom right.
Unfortunately that actual can is not available on amazon, ebay or walmart. I clicked on "buy now" - it takes
you to the actual amazon or ebay site and there isn't anything there. Worthpoint is another one that takes
you to a slightly different, but just as exasperating place: photos of stuff that is already sold - there
is a "sold banner" in a diagonal across one of the lower corners.
I did find out when I (unsuccessfully) tried to sell stuff on ebay - listings only last for 10 days or less.
So if you really want something, you have to check back constantly. Equally frustrating and slowly builds
up sort of a frenzy from constantly being on edge in hopes of finding it. Not every time of course, but
is the aggravation of endless looking worth it? Maybe not.
I did find a red and white can on ebay that didn't look like what I remember, it looked more institutional
but only one side and the front were photographed. I sent an inquiry to the seller. Here's hoping......
Anyway, thanks again as always.
Maybe one of my readers can help.
Timm notes that the Staley family has quite a large online presence, including a Staley Museum site.
The museum is in Decatur, IL, and they probably have Staley’s syrup cans in the museum.
Staley Museum (phone number and other contact info here)
Staley Museum Facebook page
Staley Museum Twitter page
If you contact them via one of these, they should be able to help you find that recipe.
Subject: Staley Museum
Date: Tuesday, May 02, 2017 1:23 PM
Dear Uncle Phaedrus -
I think I finally may have hit a brick wall. I just spoke to the museum director - she said they don't
have but three syrup cans and they are from a much earlier period. They will look through the recipe
booklets but she doesn't recall anything like that.
She did say the cans are frequently in antique shops in the area, but that would be a real long shot.
However, we may get lucky. If so, I'll sure let you know.
Please thank Timm if you haven't already for me.
From: "Chef Turner"
Sent: Sunday, March 19, 2017 8:55 AM
Subject: Piccadilly recipes
I know mostly all Piccadilly's cafe recipes like the casserole Swiss
steak much more...fried chicken but your version of broccoli rice and cheese
The recipe that I have posted is someone’s attempt to copy the Piccadilly
dish. If it’s wrong, and you know the correct recipe, why don’t you send
the correct recipe to me?
Also, if you know the Piccadilly recipes for these dishes:
- Almond Chicken
- Apple Pie
- Bread Pudding
- Chocolate Cream Pie
- Egg Custard
- Hawaiian Pie
- Italian Dressing
- Pineapple Pie
- Seafood Casserole
- Swiss Steak
Please, send them to me.
From: "Chef Turner"
Subject: Re: Piccadilly broccoli and cheese
Date: Sunday, March 19, 2017 2:38 PM
Swiss steak is need cut and pounded thin with mallet dredged in flour
shingles and topped with a gravy of brown gravy mixed with a cream sauce n
garlic baked at 300 till tender
Seafood casserole was assembled by saving fish left over shrimp any thing
seafood related then added to a thick cream sauce mixed put into casserole
dishes topped with mixture of butter and crushed crackers then baked at 350
till golden brown