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----- Original Message -----
From: Cathy
To: phaedrus
Sent: Sunday, April 13, 2003 5:42 PM
Subject: tamale pie
when i lived in texas i used to have a great recipe for tamale pie.
i know there was ground beef, tomatoes, corn and tortilla chips
involved, but i can't really remember the redipe. can you help please?
cathy
Hello Cathy,
There must be several tamale pie recipes going around. Below is the one that I found.
Use the basic recipe and add or subtract ingredients as suits you.
Phaed
Tamale Pie
Ingredients :
1 lb. ground beef
1 med. onion (chopped)
1 clove garlic (minced)
1 (#2) can tomatoes (2 1/2 c.) (juice also)
1 (#2) can corn (drained)
1/2 or 1 can (#2) kidney beans (drained)
1/2 or 1 sm. can sliced black olives (drained)
1 1/2 tbsp. mild chili powder
1/2 (or more) tsp. salt
3/4 c. yellow corn meal
3/4 c. milk beaten with 1 egg (lg.)
Cheese or crushed tortilla chips or garlic crumbs on top if desired
--Tomato Sauce:--
2 strips bacon diced and browned(drain well)
1/2 c. finely chopped onion
1 sm. can tomato sauce
1 c. water plus 1 bouillon cube
1 tsp. chili powder or few drops of hot sauce
1 tbsp. cornstarch
1 tbsp. vinegar (plain kind)
Preparation :
Brown the meat and drain any fat off. Add onion, tomato, corn,
beans, olives, salt and chili powder. Then stir in the cornmeal,
milk an egg mixture. Bake in a 10 x 13 inch oiled casserole for 45
minutes with foil cover at 350 degrees. Uncover and add topping if
desired and bake 10 minutes more. serve plain or with tomato sauce
or cheese and crumbs. Mix all together and bring to a boil while
stirring. Correct seasoning by taste.
----- Original Message -----
From: Deb
To: phaedrus
Sent: Sunday, April 13, 2003 10:14 PM
Dear Phaedrus,
I would like to locate the recipe that Piccadilly cafeteria serves and
one of the employees said the name of it was Blackened Talapia. It is a
fish dish that I believe was grilled. It contained zucchini and squash
and onions and different color peppers. It would be very good for diets.
Deb
Hello Deb,
The actual Piccadilly recipe was not available. However, below is a very good blackened tilapia recipe.
The veggies are actually a separate dish. Serve with your own choice of veggies.
Phaed
Blackened Tilapia
"Tilapia, in its wild form, traces its origins to the river Nile in
the time of the Pharaohs! It's a wonderful catch with lean, white
flesh and a light, delicate flavor. Tilapia is a versatile fish that
can be poached, broiled, sauteed, pan-blackened, stir fried, or used
in soups."
Ingredients:
4-6 Tilapia Fillets
2 Tbls. paprika
2 tsp. salt
2 tsp. lemon pepper
1 1/2 tsp. garlic powder
1 1/2 tsp. ground red pepper
1 1/2 tsp. dried, crushed basil
1 tsp. onion powder
1 tsp. dried thyme
1 cup unsalted butter (melted)
Directions:
Heat iron skillet on high for 5 minutes. Mix dry ingredients in
a bowl. Dip fillets in melted butter and coat with dry mix. Place
fillets in hot skillet, cooking 2 minutes per side.
----- Original Message -----
From: Mike
To: phaedrus
Sent: Sunday, April 13, 2003 1:03 AM
Subject: Dupar's Restuarant Pancakes Recipe
Hi Uncle Phaedrus,
Before writing this e-mail, I did check your most popular requests page,
your archives using Google, and your links page for copycat recipes.
I did not find the recipe I want, so maybe you can help...
I am looking for a Los Angeles restaurant's recipe for pancakes. The
restaurant is "Dupar's" which has a website:
https://www.dupars.com/since1938.htm. On its website Dupar's upfront
says that it is known for its "legendary world-famous secret recipe for
Old Fashioned Buttermilk Hotcakes."
Dupar's pancakes are incredible, truly great, and do not taste like any
other restaurant's pancakes. Although Dupar's sells its hot cake batter,
I have to drive 50+ miles in Los Angeles to get to the nearest Dupar's.
I would like to make these pancakes at home.
Information about the pancakes or their uniqueness:
A few years ago, a web site or internet chat room devoted to pancakes
(that site no longer exists) had a posting by a former Dupar's employee.
That employee was also looking for the recipe, but stated that the recipe
was printed on the 10 or 20 pound bag (or sack) of Clabber Girl Baking
Powder. (It would seem to me that if the recipe were printed on the
commercial size of Clabber Girl Baking Powder, a lot of restaurants
would be using the recipe. But I haven't tasted Dupar's pancakes at
other restaurants).
Because Dupar's began in 1938, perhaps the recipe comes from the 1930's?
Perhaps it is based on a 1930's recipe from Clabber Girl Baking Powder
Company or the Rumford Baking Powder Company
(https://www.clabbergirl.com/products.htm)?
Dupar's pancakes are very sweet tasting. The pancakes are very thick,
but at the same time they are very light and airy. Yet, their texture
is tough--- not cakey or crumbly--- you have to use some effort with
a fork to pull them apart. But they are not "eggy" tasting--- if that
is what gives them that unique, tough texture.
I have also noticed that Dupar's pancakes have very large, irregularly
shaped indentations or pockets --- which, from my experience making
pancakes, I do not think arise solely from the small, round bubbles
formed by baking soda or baking powder. The pockets' shape are too
irregular and their size are too large. My best guess is that pieces
of butter or shortening formed the odd shaped pockets.
Finally, the last piece of information that I have.. The only restaurant
whose pancake recipe tastes similar, but not exactly like Dupar's recipe,
is "Eggs 'n Things" in Honolulu, Hawaii (https://www.eggsnthings.com).
However, although Eggs 'n Things sells its "pancake mix," that mix doesn't
taste anything like the pancakes served in the restaurant.
Well, I hope I have provided you with enough information or clues to begin
your detective work in finding the Dupar's pancake recipe.
Thank you for your assistance,
Mike
Hello Mike,
Dupar's or "Du-par's" seems to have been successful over the years in keeping its
recipe secret. I could not locate a recipe anywhere that claimed to be a copycat of
Dupar's recipe, nor a copy of an "Eggs 'n Things" recipe.
As for other recipes that may be similar, I've never had Dupar's pancakes, so I'm at
a disadvantage from the start. There are two pancake recipes on the Clabber Girl site.
The first one doesn't sound anywhere close, but the second one -"mile-high pancakes",
might be a candidate. It's the first recipe below.
All I can do is send you some buttermilk pancake recipes to try. There are several
below. From your description of Dupar's pancakes, you might want to pay special
attention to the two recipes below that describe the batter as being "lumpy."
Phaed
See also: Dupar's Pancakes Copycats
Clabber Girl Mile-High Pancakes
Ingredients
3 egg yolks
1 cup buttermilk
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons Clabber Girl Baking Powder
1/4 teaspoon baking soda
1/2 cup buttermilk
6 tablespoons margarine or butter, melted
3 egg whites
Buttermilk
Berry or maple syrup
Fresh raspberries, blueberries, or sliced strawberries (optional)
Instructions
In a large mixing bowl stir together the egg yolks and the 1 cup buttermilk.
In a medium bowl combine the flour, sugar, baking powder, and baking soda;
add to the egg yolk mixture. Stir to combine. Stir in the 1/2 cup buttermilk
and the melted margarine.
In a mixer bowl beat egg whites till stiff peaks form (tips stand straight).
Gently fold beaten egg whites into flour mixture, leaving a few fluffs of
egg white. Do not overmix.
For each pancake, spoon about 1 tablespoon of the batter onto a hot, lightly
greased griddle or heavy skillet. If batter is too thick to spread slightly
when dropped onto a hot griddle, stir in 2 or 4 tablespoons additional
buttermilk. Cook till pancakes are golden brown, turning to cook second
sides when pancakes have bubbly surfaces and slightly dry edges.
Meanwhile, in a small saucepan warm syrup over medium-high heat till heated
through, stirring occasionally. Serve pancakes with warm syrup and, if
desired, fresh berries. Makes 16 to 24 pancakes.
Make-ahead directions: Cook pancakes as directed above. Cool completely on
wire racks. Arrange half of the pancakes in a single layer on a piece of
foil (about 20 x 12 inches). Top with another piece of foil and remaining
pancakes. Place a third piece of foil on top of the pancakes; seal edges
of foil together with a double fold, making a packet. Chill pancakes up
to 24 hours. To reheat, place foil packet in a 350° oven about 15 minutes
or till heated through. Remove from foil; serve as directed above.
--------------------------------------------------
Famous Buttermilk Pancakes
Ingredients:
Dry Mix:
3 cups white flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon baking soda
Wet Mix:
Beat 2 eggs with 1 quart buttermilk
Preparation:
Mix dry ingedients, set aside. Add dry mix to wet mix then add 1/2 stick
melted margarine.
-------------------------------------------------
Buttermilk Pancakes
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup milk
1/4 cup unsalted butter, melted
Choice of berries, sliced bananas, raisins or chopped toasted nuts
(optional)
Oil for griddle
Combine the flour, sugar, baking powder, baking soda and salt in a
large bowl. Lightly beat the eggs with the buttermilk, milk and melted
butter. Just before you are ready to make the pancakes, add the liquid
ingredients to the dry ingredients all at once, stirring just long enough
to blend. The batter should be slightly lumpy. If you want to add fruit
or nuts, stir them in now, or you may sprinkle them on the pancakes while
they are on the griddle. Heat a lightly oiled griddle or heavy skillet
over medium-high heat (375 degrees on an electric griddle). Pour 1/4 cup
batter per pancake onto the griddle or skillet, spacing the pancakes apart
so they do not run together. When bubbles appear on the surface of the
pancakes and the undersides are lightly browned, turn and cook for about
2 minutes longer, until lightly browned on the bottom. Serve immediately
on warmed plates with the topping of your choice. Serves 4 (yields about
24 four-inch pancakes.)
----------------------------------------
Buttermilk Pancakes
Ingredients:
1 cup all-purpose flour
1 tsp. sugar
1/2 tsp. salt
3/4 tsp. double-acting baking powder
1/2 tsp. baking soda
1 egg, beaten slightly
1 cup buttermilk
1 to 2 Tbsp. butter, melted
Instructions:
Sift all dry ingredients. Make a well in center of mixture. Add egg
and milk; mix until incorporated. Do not overmix. Add melted butter.
Batter should be lumpy.
Garnish options: blueberries, strawberries, bananas, chopped pecans,
powdered sugar and maple syrup.
---------------------------------
Buttermilk Hot Cakes
Ingredients :
1 c. flour
1 1/4 tsp. baking powder
1 tbsp. sugar
1 c. buttermilk
1/2 tsp. soda
1 egg, beaten
1 tbsp. oil
Preparation :
Mix flour, baking powder and sugar. Combine remaining
ingredients. Mix until blended. Pour into flour mixture.
Mix just enough to make a smooth batter. Drop by large
spoonfuls onto a hot greased griddle.
----------------------------------
Buttermilk Pancakes
Ingredients :
2 eggs
2 c. buttermilk
1 tsp. soda
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening
Preparation :
Beat eggs. Add buttermilk and soda. Beat again slightly. Sift
dry ingredients together, add to above and beat well. Add
shortening. Bake on hot griddle.
----------------------------------
Gramma's Buttermilk Pancakes
Ingredients :
1 c. flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 egg, beaten
1 c. buttermilk
1 tbsp. bacon grease or vegetable oil
Preparation :
Sift dry ingredients. Combine rest, stirring just until
moistened. Batter will be lumpy. Cook as usual. Makes 8.
----- Original Message -----
From: Kathy
To: phaedrus
Sent: Sunday, April 13, 2003 12:52 AM
Subject: Puzzlers
> Norwegian Creme filled Sandwich Cookie
>
> Phaedrus - I saw in Puzzlers (first time I've looked there, glad you
> have it) someone has asked for a Norwegian Creme Filled Sandwich Cookie.
> Being I live here in MN where a lot of Scandinavians settled upon
> arriving in America, I have lots of cookbooks with heritage recipes.
> This one comes from a recipe book called "Great State Fair Recipes ", A
> Collection of Minnesota State Fair Sweepstakes-Winning Recipes from 1906
> to 1975.
>
> Cream Wafers:
> 1 cup butter
> 1/3 cup whipping cream (35% butterfat)
> 2 cups flour
> granulated sugar
> Creamy Butter Filling (below)
> Mix butter, cream and flour thoroughly. Chill one hour. Heat oven to
> 375 F. Roll dough 1/8 inch thick on lightly floured board. Cut into
> 1-1/2 inch rounds. Transfer to waxed paper heavily sprinkled with
> sugar, turning to coat both sides. Place on ungreased baking sheet.
> Prick in four places with fork. Bake 7 minutes, or until slightly
> puffy. Put two cooked cookies together with filling. Makes about 5
> dozen.
>
> Creamy Butter Filling
> Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg
> yolk, and 1 teaspoon vanilla. If desired, tint pink or green.
>
> Phaed - I've made these several times and they are ultra good. You must
> work fast with the dough or it gets too soft and you need to chill it
> again. Because of the salmonella problem concerning raw egg yolks, I've
> made the filling without the egg yolk and it seems to be just as good.
> But next time I'll get pasteurized eggs and use a yolk, just because
> it's in the recipe and that's the way I first made them. I'll look in
> the morning for one that is specifically named "Norwegian Cream Filled
> Sandwich Cookie" and email it to you if I find it.
>
> Thanks for all you help over the years!
> Kathy
----- Original Message -----
From: David
To: phaedrus
Sent: Sunday, April 13, 2003 5:39 PM
Subject: horn & hardart fish cakes
Phaedrus, can you find the recipe for Horn & Hardart fish cakes, also
known as Horn & Hardart Codfish Cakes? I have tried every search
engine that I have available, without success. I note that you had
attempted earlier to obtain other Horn & Hardart recipes, and have
some on your site. You help in appreciated.
Hello David,
Rarely does a week go by that I don't get a request for a Horn & Hardart recipe,
so a full search for any new Horn & Hardart recipes that have been posted on the
Internet has become a routine thing for me. However, it's an even rarer event for
me to find a new one. All of the H & H recipes that I have ever been able to find
are in my archives, and the codfish cakes recipe is not among them.
(It is now. See: 6-16-2020 )
Time passes, and people's memories, even of delicious foods, fade away. Without
knowing how a dish originally tasted, it becomes impossible even for the copycat
recipe experts to duplicate it. So, unless someone discovers a long-lost book of
Horn and Hardart recipes in an attic somewhere, I fear that we will not likely see
any more of them appear.
See here for the ones that I've found:
Horn & Hardart Recipes
Phaed
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