Sent: Friday, April 06, 2012 9:00 AM
Subject: Macaroni & Cheese
When I was young we had a very small GE Toaster Oven. It came with a small recipe book.
One that I remembered was a more creamy macaroni & cheese with a white sauce. It had mayo & onions in the sauce.
It was cooked in the toaster oven in a small Pyrex loaf pan.
I’d like to see if anyone has a copy. I’ve looked on line with no luck
I had no success with this. I will post your request on my site, but it will be about two weeks before it will appear.
Check my site regularly to see if there has been a response.
Sent: Monday, April 09, 2012 2:43 AM
Subject: Costco Quinoa Salad
You have helped me in the past and I need another receipe that I am having no luck on obtaining.
The quinoa salad at Costco is amazing and I cannot seem to find the recipe anywhere on the web.
Thank You, once again!
Sorry, no success. There are lots of requests for this recipe on various message boards, and no one has had any success finding the recipe or a copycat.
The ingredients in Costco’s quinoa salad are, according to this site :
Cucumber, tomatoes, red quinoa, red bell peppers, mung beans, white quinoa, bulgur wheat, red lentil, parsley, soybean oil, cilantro.
The only suggestion I have is for you to start with a basic quinoa salad recipe with red lentils, and add the other ingredients to taste. Try these:
My Fitness Pal
Costco Cuisine Blogspot
Sent: Tuesday, April 10, 2012 11:12 PM
Subject: Canned Tuna soup
My Grandmother had a recipe out of the Newsday paper on Long Island NY years ago most likely late 1970's and
made if for me many times. since she has passed away we can't find her recipe. I remember all the ingreadents
were canned. Tuna , tomatoes , potatoes . but that's all i can remember. I would love to make this soup again.
I remember the name to be Canned soup or Canned Tuna soup
Thank you, JoAnn
Sorry, I cannot find any recipe at all called “canned soup” with tuna or “canned tuna soup”. I cannot find any “tuna soup”
or “tuna chowder” recipe that came from Newsday. I cannot find any “tuna soup” recipe with the ingredients that you give.
Most “tuna soup” recipes have cheese or noodles. Newsday has a website with some recipes, but there is no recipe like that
on the site. If you get their e-mail from that site and write to them, you might ask them to search their archives.
The site is here:
Most “tuna soup” recipes with potatoes are called “tuna chowder”. I did not find any that called for both the tomatoes and
the potatoes to be canned, but I did find some with those ingredients. See these sites and the recipes below.
4 tbsp. butter
1 c. chopped celery
1 c. chopped onion
1 c. diced potatoes
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme, crumbled
1/4 tsp. dill weed
2 tbsp. flour
1 (8 oz.) can stewed tomatoes
3 c. milk
1 (7 oz.) can tuna
2 tbsp. parsley
1 c. shredded cheese
Heat butter; add celery, onion, and potato. Cook, stirring often until potato is tender.
Stir in seasonings and flour; add tomatoes, milk, tuna, and parsley. Heat until soup thickens and comes to a boil.
Stir in cheese. Makes about 5 cups.
Quick Tuna Chowder
1/2 lb. sliced bacon, diced
1/2 c. chopped onion
2 cans (10 1/2 oz. size) tomato soup, undiluted
2 1/2 c. water
2 med. size potatoes, peeled and diced (1 1/2 c.)
1 can (7 oz.) tuna, drained and flaked
2 tbsp. chopped parsley
1/8 tsp. thyme leaves
1/4 tsp. ground black pepper
1/2 c. sliced pimento-stuffed green olives
In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Pour off drippings.
Add remaining ingredients. Heat to boiling, reduce heat and cook for 20 minutes or until potatoes are tender,
stirring occasionally. Taste, add additional pepper and Tabasco sauce if desired. Makes 2 quarts.
Here are three recipes from that era; perhaps one is correct.
Timm in Oregon
Potato with Tuna Soup
1 tablespoon margarine or butter
1/4 cup green onions, chopped or yellow onions, diced
2-1/2 cups raw potatoes, grated or use frozen hash browns
3 cups chicken stock or broth
13 ounce can evaporated milk
Two 6 ounce cans tuna, drained
1 teaspoon dried dillweed
1/2 teaspoon black pepper
Plain salt to taste
Melt the butter in a large saucepan. Add the scallions or onions and cook until limp, about 3 minutes.
Add the potatoes and broth. Bring to a boil and cook until the potatoes are tender, about 5 minutes.
Stir in the remaining ingredients and heat through. Serve hot.
Tuna and Potato Soup
2 cans tuna in water
2 tablespoons butter
1 medium size onion, chopped
1 cup water
2 cans cream of potato soup
1 cup milk
1/4 teaspoon black pepper
Finely chopped parsley to taste
Drain the tuna and flake; set aside. Melt the butter in a saucepan and cook the onions in butter until transparent.
Stir in the tuna and then remove from heat. Add 1 cup water, soup, milk, pepper and parsley to the tuna and onions; mix well.
Return to the heat and simmer while stirring occasionally for 15 minutes.
Chilled Tuna Pea Soup with Potato
Two 10 ounce packages frozen peas
1 can chicken broth, divided
3 tablespoons butter or margarine
3 tablespoons floor
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper sauce
1 teaspoon sugar
2 cans tuna in vegetable oil
1 cup chopped tomato
6 new potatoes, cooked, chopped and kept hot
Cook peas according to package directions and then drain. Puree in an electric blender with 1/2 cup chicken broth; set aside.
In a medium saucepan melt the butter; blend in the flour to make roux. Gradually stir in the remaining chicken broth and cook
while stirring constantly until the mixture thickens and comes to a boil. Add the lemon juice salt, pepper sauce and sugar.
Add to pureed peas in a bowl: chill. Just before serving add the tuna and chopped tomato. Serve in soup plates and add some
chopped potato to each serving.
Note: Soup may also be served hot.
Sent: Thursday, April 05, 2012 5:18 PM
Subject: Snow on the mountain cake recipe
My mother will be 84 years old in a few months. She is always talking about a pastry/cake that she used to buy
from Judice's Bakery that was located on N. Claiborne and Frenchman Street in New Orleans. I would love to get the recipe for her.
Can anyone help me out?
Thank you very much!
I can find only two mentions of Judice’s Bakery anywhere at all. One is merely a street location, and the other is a report that
they were robbed and then that they later became Gambino’s Bakery. I suspect that they have been gone too long for any of their
recipes to be found. Sorry. This site has a recipe for “snow on the mountain cake”:
Hi Uncle Phaedrus
I enjoy your site and I am glad I am finally able to contribute.
I have included the recipe for Snow On The Mountain Cake requested in April 2012.
This recipe is from 1911, when vegetable shortening first came on the market,
and made a pure white cake that is "light as a snowflake and the frosting had a crunch like crusted over snow"
Make it a great day!
Snow On The Mountain Cake
1/2 cup vegetable shortening
1 1/2 cup sugar
1 teaspoon vanilla extract
1 cup milk
2 1/2 cup sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
4 egg whites
Snowy Mountain Frosting (recipe follows)
Preheat oven to 350 F. Cream the shortening in a large bowl. Gradually add 1/2 cup plus 2 tablespoons sugar, creaming the mixture until light.
Add the vanilla to the milk. Sift together the flour, baking powder and salt, add alternately with the milk to the shortening mixture, blending well..
Beat the egg whites until soft peaks form; gradually add the remaining 1/2 cup plus 2 tablespoons sugar and beat until peaks round over gently.
Fold egg whites into batter.. Pour into two 9” cake pans that are greased and lined with wax paper that is also greased..
Bake until done 25 to 30 minutes. Remove from oven and let pans sit on wire rack for 10 minutes, then remove cake from pans to rack to cool.
When thoroughly cool, frost with snowy mountain frosting.
Snowy Mountain Frosting
1 cup sugar
1/3 cup water
1 tablespoon light corn syrup
1 egg white
1 or 2 drops vanilla extract
In a suace pan combine the sugar, water and corn syrup, mixing well. Cook until mixture reaches the soft ball stage (240 F).
Remove from heat and let cool. Meanwhile beat the egg white until stiff but not dry. Pour the cooled syrup over the egg white in a thin steady stream,
beating constantly; continue beating until the frosting is thick enough to spread. Mix in 1 to 2 drops vanilla if desired.