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----- Original Message -----
From: Sue
To: phaedrus@hungrybrowser.com
Sent: Wednesday, April 13, 2011 12:39 PM
Subject: Cuban Beans and Rice but way different
Dear Uncle Phaedrus
Many years ago, about 7 or 8, maybe 10, I found a recipe simply called
Cuban Beans and Rice in the newspaper (Arizona Republic). I think it was
a recipe from New York Times or Associated Press. The difference in this
recipe was the flavor and presentation. The beans were seasoned Cuban Black
Bean style, served with plain white rice, but they were kept side-by-side
in the bowl and topped with parmesan cheese. I have searched newspaper
archives, internet and magazines for this recipe but of course I can only
find the typical beans and rice mixed together. The flavor of these beans
were so special, my husband still asks if I have ever found it again. The
beans sounded typical: onion, green bell pepper, garlic (I think), tomatoes
etc. but the combo or measurements were so delicious, far beyond the standard.
I prepared it weekly almost and my family always moaned with satisfaction.
I though I had made it so many times, I threw the clipping away. Now, alas,
I cannot duplicate it without that little scrap of newsprint! Please do your
best to find this. If you can, you and your world will all enjoy a spectacular,
healthy, cheap dinner that is indeed, gourmet.
I only found your web-site today and it is very interesting. I will peruse it
completely with lots of fun, I am sure. Thank you for your help.
Sue
Hi Sue,
Okay, I took a lot of time and looked at dozens of "Cuban beans and rice" and
"Cuban black beans and rice" recipes today. I did not find any recipes that
mentioned either the Arizona Republic or the New York Times or the Associated
Press or AP. I also did not find even one black beans and rice recipe that had
any parmesan cheese. That ingredient seems to be very atypical for the dish.
As for the side-by-side presentation, I have no way to search for such a thing,
but I did find one recipe that was served like that. There's even a photo on
the website that shows the beans and rice side-by-side. See:
We Gotta Eat
Phaed
Wow! You are amazing and amazingly fast! The recipe is printed and I will try
it out this week. Thank you so much for your help. Sue
==============================================================================
From: "gwen"
To: phaedrus@hungrybrowser.com
Subject: Specific Cuban Beans & Rice, found
Date: Wednesday, May 04, 2016 2:06 PM
Hello and happy spring!
In response to this request:
http://www.hungrybrowser.com/phaedrus/m0509M11.htm#1, I believe the
following recipe is it.
Cheesy Black Beans And Rice
(From the article "Cuban Accent Gives Pork Roast A Flavor Lift," published
in multiple newspapers in 1987)
Six servings
Preparation time: 30 minutes
Standing time: 1 hour
Cooking time: 2 1/4 hours
2 cups black turtle beans
3 cups water
2 tablespoons olive oil
1 large green pepper, coarsely chopped, about 1 cup
1 large onion, coarsely chopped, about 1 cup
1 large clove garlic, smashed
1 can (13 1/2 ounces) beef broth or more as needed
1 ham hock
1 bay leaf
3 cloves
1 teaspoon each: oregano, cumin
1/2 teaspoon cayenne pepper
1/2 cup long grain rice
1 teaspoon salt
2 tablespoons butter
1 1/2 tablespoons cider vinegar
1 cup grated freshly parmesan cheese
1. Put beans and water in large nonaluminum saucepan. Heat to boil over
high heat. Cover; remove from heat; let stand for 1 hour.
2. Meanwhile, heat oil in skillet over medium heat; add green pepper, onion
and garlic. Cook, stirring, until vegetables are crisp-tender, about 2 to 3
minutes. Remove from heat.
3. Drain beans; put back into saucepan. Add 1/2 of the onion mixture, beef
broth, ham hock, bay leaf, cloves, oregano, cumin and cayenne pepper. Stir
to mix.
4. Heat to boil over high heat; reduce heat to low. Cook, covered, over low
heat until beans are tender, about 1 1/2 to 2 hours. Add more broth or
water if necessary.
5. Meanwhile, cook rice according to package directions. Heat oven to 350
degrees. Butter 10-inch pie pan or shallow baking dish.
6. Remove beans from heat. Drain off any excess liquid; remove bay
leaf;discard. Remove ham hock; cut meat from bone; discard bone. Dice meat;
add to beans. Stir in the remaining vegetable mixture, salt, butter and
vinegar to bean mixture. Stir gently to mix.
7. Spoon cooked rice into prepared dish. Spoon bean mixture into center of
rice, leaving a 1-inch border of rice at edge. Sprinkle cheese over top.
Bake just until cheese is slightly melted, about 5 minutes.
----- Original Message -----
From: Marcy
To: phaedrus@hungrybrowser.com
Sent: Wednesday, April 13, 2011 11:39 AM
Subject: sour cream pound cake
Hello there,
I am looking for a pound cake recipe from my youth. It was featured in a
women's magazine approx. 40-45 years ago. It called for a 12 cup tube pan,
lightly floured; wet and dry ingredients were added alternately. I clearly
remember vanilla and sour cream as part of the recipe, and powdered sugar
was added at the end. The crust was always crisp, with a center light but firm.
Hope you can help, and much thanks in advance.
Marcy
Hi Marcy,
Well, there are hundreds of sour cream pound cake recipes, nearly all calling
for vanilla and all for sour cream. I found numerous sour cream pound cake
recipes that called for a 12-cup pan, and I found dozens of sour cream pound
cake recipes that called for the cake to be dusted with powdered sugar as a
final step. I didn't see, however a recipe that specifically called for both
a 12-cup pan and dusting with powdered sugar. Most recipes just say "tube pan"
or "bundt pan" without specifying a size, and, of course, any pound cake can
be dusted with powdered sugar, so you can take your pick of any that sound good.
See below for a sampling.
Phaed
Sour Cream Pound Cake
2 3/4 c. sugar
1 1/2 c. butter or margarine, softened
1 tsp. vanilla
6 eggs
3 c. Pillsbury's Best All-Purpose or Unbleached Flour
1 tsp. grated orange or lemon peel
1/2 tsp. baking powder
1/2 tsp. salt
1 c. dairy sour cream
Heat oven to 350 degrees F. Generously grease and lightly flour 12 cup
fluted tube pan. In large bowl, beat sugar and butter until light and
fluffy. Add vanilla and eggs one at a time, beating well after each
addition. Lightly spoon flour into measuring cup; level off. In medium
bowl, combine flour, orange peel, baking powder and salt. Add dry ingredients
alternately with sour cream, beating well after each addition. Pour batter
into prepared pan. Bake at 350 degrees F. for 55 to 65 minutes or until
toothpick inserted in center comes out clean. Cool 15 minutes; invert onto
serving plate. Cool completely. 16 servings. Tip: Cake can be baked in
two 9x5 inch loaf pans. Bake at 350 degrees F. for 60 to 70 minutes.
--------------------------------------
Sour Cream Pound Cake
1 c. (2 sticks) butter
3 c. sugar
6 eggs
2 tsp. vanilla
1/2 tsp. almond extract
3 c. sifted plain flour
1/4 tsp. salt
1/4 tsp. soda
1 c. (8 oz.) dairy sour cream
Heat oven to 325 degrees. Grease and flour a 10 inch tube pan or
12- cup bundt pan. In large mixer bowl, cream butter. Gradually
add sugar, beat until light and fluffy. Add eggs, 1 at a time, and
flavorings. Sift together flour, salt and soda. Add to creamed
mixture alternately with sour cream. Pour batter into prepared pan
and bake for 1 hour 15 minutes or until a wooden pick inserted in
cake comes out clean. Cool about 15 minutes in pan.
-------------------------------
Sour Cream Pound Cake
1 c. butter
3 c. sugar
6 eggs
2 tsp. vanilla
1 tsp. lemon extract
3 c. plain flour
1/4 tsp. salt
1/4 tsp. soda
1 c. sour cream
Heat oven to 325 degrees. Grease and flour 12-cup Bundt pan or
tube pan. In large mixer bowl cream butter, add sugar; beat until
light and fluffy. Add eggs, one at a time and beat well. Sift
together flour, salt and soda. Add to creamed mixture alternately
with sour cream. Add flavorings. Pour batter into prepared pan
and bake for 1 hour and 15 minutes or until a wooden toothpick comes
out clean when inserted. Yield: 16 servings.
-------------------------------
Sour Cream Pound Cake
1 c. butter
6 eggs
2 1/2 tsp. vanilla
3 c. flour
2 3/4 c. sugar
1/8 tsp. baking soda
1 c. sour cream
Powdered sugar (optional)
Cream butter and sugar. Add eggs, one at a time, beating well after
each addition. Mix soda and vanilla with sour cream. Add alternately
with the flour to the butter mixture. Mix well. Pour batter into a
greased and floured tube pan. Bake at 325 degrees for 75 minutes or
until done. Cool in pan 15 minutes then remove to a rack. Sprinkle
with powdered sugar if desired. 16 servings.
------------------------------
Sour Cream Pound Cake
3 c. flour
2 3/4 c. sugar
6 eggs
1 c. soft margarine
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. orange extract
1/2 tsp. lemon extract
1 tsp. vanilla extract
1 c. sour cream
Powdered sugar
Sift together flour, salt and baking soda; set aside. In electric mixer
cream sugar and margarine. Add eggs, one at a time, beating after each.
Add flour mixture to bowl, alternating with sour cream, beating after each
addition. Then beat in extracts. Grease and flour tube or bundt pan.
Bake at 350 degrees for 1 1/2 hours. Cool 15 minutes; remove from pan.
Dust with powdered sugar.
-----------------------------------------------------------------------------
Hi,
What a nice surprise to get such a prompt response, with so many options
to choose from!
Thank you so much.
The fourth one looks very familiar, but I am sure I will enjoy them all.
Your site is a terrific resource, and I thank you once again.
All the best,
Marcy
----- Original Message -----
From: Mary
To: phaedrus@hungrybrowser.com
Sent: Thursday, April 14, 2011 3:58 AM
Subject: Taffy Apple salad and Ambrosia or Hawaiian salad
Uncle Phaedrus, I would love a nice refreshing recipe for Taffy apple salad,
and/or one for ambrosia or Hawaiian salad please to appear on your site.
I'll be checking. from:
Mary
Hello Mary,
If you wait for my reply to appear on my site, it could take as long as a month.
So, I am sending it e-mail in the hope that you will get it. Recipes for ambrosia
and Hawaiian salad are already on my site. See:
Ambrosia
Hawaiian Salad
See below for a taffy apple salad recipe.
Phaed
Taffy Apple Salad
4 Granny Smith apples (cubed)
1 lg. can crushed pineapple (in heavy syrup) drained and save juice
2 c. miniature marshmallows
1 1/2 c. cocktail peanuts
1 (8 oz.) Cool Whip
1/2 tbsp. vinegar
1/2 c. sugar
1 egg
1 tbsp. flour
Mix together juice, 1/2 tablespoon vinegar, 1/2 cup sugar, 1 egg, and
1 tablespoon flour. Cook until mixture comes to a boil and is syrupy.
Then strain to remove any lumps, then cool. Mix all ingredients and
refrigerate 2 hours before serving.
From: "Reuben"
To: phaedrus@hungrybrowser.com
Subject: Here are many LA Schools recipes from old LA Times archive
Date: Wednesday, March 16, 2011 11:36 PM
Hi,
I did a Google search of the Los Angeles Times online archive
and found the following Los Angeles Schools recipes along
with a couple of other southern California schools.
Regards,
Reuben
============================================
L.A. Schools School House Chocolate Chip Cookies
From Los Angeles Unified School District Food Service.
1 cup butter, softened
1 cup brown sugar, packed
3/4 cup plus 2 tablespoons granulated sugar
2 eggs, lightly beaten
1 1/2 teaspoons vanilla
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 (12-ounce) package semisweet chocolate pieces
1 1/2 cups coarsely chopped walnuts
Beat butter, brown sugar and granulated sugar until light and
creamy. Beat in eggs and vanilla until well blended. Combine
flour, salt and baking soda.
Add dry ingredients to creamed mixture and beat until well
blended. Using spoon, stir in chocolate pieces and walnuts.
With ice cream scoop or 1/4 cup measure, scoop out dough and
drop onto ungreased baking sheet about 3 inches apart. Flatten
dough into 3-inch rounds.
Bake at 350 degrees 12 to 14 minutes. Makes 27 (4-inch) cookies.
Source: Los Angeles Times newspaper, November 9, 1989
===================================================
L.A. Schools Coffee Crumb Cake
From Los Angeles Unified School District Food Service.
3 3/4 cups flour
1/2 cup plus 2 tablespoons nonfat dry milk
1 1/4 teaspoons salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
3 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 tablespoons vinegar
1 1/2 cups water
1 cup plus 2 tablespoons oil
1 1/4 cups brown sugar, packed
1 cup granulated sugar
2 eggs
Crumb Topping
Combine flour, dry milk, salt, nutmeg, cinnamon, baking powder
and soda in large bowl. Set aside.
Combine vinegar and water in measuring cup. Set aside.
Blend together oil, brown sugar and granulated sugar in mixer
bowl on low speed 1 minute. Add eggs and continue to blend on
low speed 1 minute.
While mixer is on low speed, add dry ingredients alternately
with water and vinegar to oil-sugar mixture. Scrape down bowl,
then blend on medium speed 1 minute longer.
Evenly divide batter between 2 greased 9-inch square pans.
Sprinkle 3/4 cup Crumb Topping evenly over batter in each pan.
Bake at 375 degrees 45 to 55 minutes in conventional oven or at
325 degrees 35 to 40 minutes in convection oven. Makes 9
servings per pan.
Crumb Topping
3/4 cup plus 3 tablespoons flour
1/4 cup plus 1 tablespoon brown sugar, packed
1/4 cup granulated sugar
Dash salt
1/4 plus 1/8 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon ground nutmeg
1/4 cup oil
Combine flour, sugars, salt, cinnamon and nutmeg in mixer bowl.
Blend on low speed 1 minute. Add oil gradually and continue to
blend until topping is crumbly.
Source: Los Angeles Times newspaper, November 9, 1989
=====================================================
Long Beach School District Pizza
From the Long Beach, CA School District in 1957.
1 1/2 pounds ground beef
1 tablespoon flour
1/4 teaspoon salt
Pepper
1/8 teaspoon dried oregano
1 tablespoon sugar
3/4 cup tomato puree
3/4 cup diced canned tomatoes
1 (1-pound) package biscuit mix
1/2 pound Cheddar cheese, shredded
1/2 pound mozzarella cheese, shredded
Brown beef and drain off fat. Add flour and stir in salt, pepper
to taste, oregano and sugar. Add tomato puree and canned
tomatoes and simmer until flavors are well blended.
Prepare crust according to biscuit mix directions. Roll dough
into rectangle larger than 18x12-inch pan. Wrap dough around
rolling pin, hold thumbs firmly over dough on ends to easily
lift and fit dough onto pan. Trim off edges by rolling rolling
pin over pan edges. Pierce dough in several places before
baking.
Prebake at 450 degrees 15 minutes or until lightly baked. Just
before serving, pour hot meat sauce over baked crust, sprinkle
with cheeses and bake at 350 degrees until heated through and
cheese melts. Makes 6 servings.
Source: Los Angeles Times newspaper, November 9, 1989
=====================================================
L.A. Schools Devil's Food Cake with 7-minute Frosting
Introduced in 1939 to the Los Angeles Unified School District
by Frances Johnson, Food Service Director.
1/2 cup shortening
1 1/2 cups sugar
2 eggs, beaten
1/4 cup cocoa
1/4 cup hot coffee or water
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cup plus 2 tablespoons cake flour
1 cup buttermilk
1 teaspoon vanilla
Seven Minute Frosting
Melted chocolate, optional
Cream shortening and sugar. Add beaten eggs. Combine cocoa and
coffee and add to creamed mixture. Sift salt, soda and flour
together and add alternately with buttermilk. Add vanilla.
Turn batter into greased 13x9-inch pan and bake at 350 degrees
35 minutes. Cool.
Frost with Seven Minute Frosting or other favorite frosting.
Drizzle with melted chocolate. Makes 12 servings.
Seven-Minute Frosting
1/3 cup water
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/4 teaspoon cream of tartar or 2 teaspoons light corn syrup
1 1/2 teaspoons vanilla
Combine water, egg whites, sugar, salt and cream of tartar in
top of double boiler. Mix well to moisten sugar throughout.
Place over boiling water and beat constantly with rotary or
electric mixer until frosting holds soft peaks and leaves mark
when raised. Process will take about 7 minutes with rotary
beater or 3 to 4 minutes with electric beater.
Remove from heat and beat 5 to 7 minutes longer or until
frosting holds swirls when beater is lifted. Beat in vanilla and
spread at once on cake. Makes enough frosting for 1 (13x9-inch)
pan, 2 (9-inch) layers or 24 to 30 cupcakes.
Source: Los Angeles Times newspaper, November 9, 1989
=================================================
L.A. Schools Sour Cream Coffeecake
From the Los Angeles Unified School District Food Service in
1959.
1 1/2 cups cake flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 cup sour cream
Topping (recipe follows)
All ingredients should be at room temperature. Mix together
flours, soda and baking powder. Set aside.
Cream butter and sugar until fluffy and light. Add eggs and
vanilla, mixing well.
Add 1/2 dry ingredients, mixing just until flour is blended.
Blend in sour cream, then remaining dry ingredients.
Spread 1/2 batter lightly in 10-inch tube pan. Sprinkle with 1/2
Topping and spread with remaining batter. Sprinkle with
remaining Topping.
Bake at 350 degrees 40 to 45 minutes. Makes 12 to 16 servings.
Topping
1/4 cup flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 cup chopped walnuts
1/4 cup butter
Mix together flour, sugar, salt and nuts. Add butter in small
pieces. Rub in by hand until mixture is crumbly. Be careful not
to over mix.
Source: Los Angeles Times newspaper, November 9, 1989
===================================================
Glendale Schools Peanut Butter Crunch
From the Glendale, CA School District.
2 1/2 cups sugar
1 1/2 cups white corn syrup
3 cups peanut butter
1 1/4 (12-ounce) packages cornflakes
Combine sugar and syrup in saucepan. Bring to fast boil,
stirring constantly. Do not overcook.
Remove from heat and add warm peanut butter. Stir until well
mixed.
Pour over cornflakes. Mix well, working quickly. (Ideally, have
assistance with this stage of operation as quickness is
essential).
Pour into well-greased 15 1/2x10 1/2-inch pan, pressing lightly.
Cut into squares. Makes about 30 pieces.
Source: Los Angeles Times newspaper, November 9, 1989
===================================================
L.A. Schools Ranger Cookies (also known as Flying Saucers)
Adapted in 1952 by food service director was Helen Crane,
Los Angeles Unified School District.
1 cup butter
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, well beaten
2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 cups oats
2 cups cornflakes
1/2 cup coconut
1/2 cup chopped walnuts
Cream butter with sugars until light and fluffy. Beat in eggs.
Sift flour with baking powder, salt and soda. Blend into creamed
mixture. Add vanilla, cereals, coconut and nuts. Mix until
blended.
Drop dough by 2 1/2 tablespoons or by ice cream scoop (No. 24)
onto ungreased baking sheet. Flatten to 4-inch diameter.
Bake at 350 degrees 10 to 12 minutes. Cookies should be slightly
soft when removed from oven. Makes about 22 large cookies.
Note: For smaller cookies, use rounded teaspoon dough, do not
flatten and bake at 375 degrees 8 to 10 minutes. Makes about 6
dozen.
Source: Los Angeles Times newspaper, November 9, 1989
====================================================
L.A. Schools Banana Logs
From the Los Angeles City Unified School District.
This was a special-occasion dish. The recipe card, dated
September 1949, says, "Place in refrigerator until time to plate
salads," which suggests that these were served on lettuce
leaves.
Active Work and Total Preparation Time: 15 minutes plus 1 hour
for chilling * Easy
3 bananas
1/4 cup mayonnaise or salad dressing
1/4 cup fruit juice
1/2 cup corn flakes or Grape-Nuts
1/4 cup chopped peanuts
2 teaspoons brown sugar, lightly packed
2 teaspoons granulated sugar
2 teaspoons cinnamon
* Peel bananas and cut crosswise to make "logs" of desired
length.
* Mix mayonnaise and fruit juice.
* Crush corn flakes, add nuts, sugars and cinnamon and mix well.
* Dip bananas into mayonnaise, then into dry mix. Line on trays
and chill at least 1 hour.
18 (2-inch) logs. Each log: 59 calories; 56 mg sodium; 1 mg
cholesterol; 2 grams fat; 10 grams carbohydrates; 1 gram
protein; 0.22 gram fiber.
Source: Los Angeles Times newspaper, August 25, 1999
=====================================================
L.A. Schools Jellied Raw Cranberry Salad
From the Los Angeles City Unified School District.
The recipe card, dated December 1953, suggests serving this with
sour cream icing on special occasions.
Active Work and Total Preparation Time: 20 minutes plus 2 hours
for chilling
2 oranges
1 (12-ounce) package cranberries
3 (3-ounce) packages strawberry gelatin
1 1/4 cups sugar
4 cups hot water
Cold water
1 (8-ounce) can crushed pineapple, drained
1/2 cup chopped walnuts, optional
* Squeeze juice from oranges and reserve. Grind orange rinds and
cranberries together.
* Dissolve gelatin and sugar in hot water. Add cold water to
orange juice to make 2 cups. Add to gelatin mixture. Chill.
* When gelatin is thick and syrupy, add cranberry-orange
mixture, pineapple and walnuts. Pour into 13x9-inch baking pan
and chill until set, about 2 hours.
16 servings. Each serving: 103 calories; 6 mg sodium; 0
cholesterol; 0 fat; 23 grams carbohydrates; 4 grams protein;
0.39 gram fiber.
Source: Los Angeles Times newspaper, August 25, 1999
====================================================
L.A. Schools Minced Bologna Sandwich Filling
From the Los Angeles City Unified School District.
Recipe revision dated July 1963. This was more or less tuna
salad made with bologna.
Active Work and Total Preparation Time: 15 minutes
1 (12-ounce) package bologna
1 1/2 cups finely diced celery
3/4 cup pickle relish, well drained
1/2 cup mayonnaise
* Chop or coarsely grind bologna. Add celery, relish and
mayonnaise. Use as sandwich filling.
2 1/2 cups. Each 1/4 cup: 181 calories; 571 mg sodium; 22 mg
cholesterol; 14 grams fat; 10 grams carbohydrates; 4 grams
protein; 0.24 gram fiber.
Source: Los Angeles Times newspaper, August 25, 1999
=====================================================
L.A. Schools Baked Cheese and Rice (Green Rice)
From the Los Angeles City Unified School District.
The recipe card, dated August 1951, notes, "This is a flaky
casserole dish. Should not be taken from oven until moisture has
been absorbed by rice."
Active Work Time: 25 minutes * Total Preparation Time: 1 hour
3/4 pound rice
Salt
2 eggs
2 cups milk
1/2 pound Cheddar cheese, grated
1 cup chopped parsley
2 tablespoons butter, melted
3/4 teaspoon grated onion juice
1 tablespoon paprika
* Cook rice in plenty of rapidly boiling lightly salted water
until tender, about 20 minutes. Chill in cold water to stop
cooking, then drain.
* Beat eggs slightly. Heat milk over medium heat just until
warm, add 1 teaspoon salt and stir to dissolve. Add to eggs. Add
cheese, parsley, butter, onion juice and rice and place in
buttered 13x9-inch baking pan.
* Bake at 350 degrees until set, 30 to 40 minutes. Garnish with
paprika and serve.
12 servings. Each serving: 232 calories; 368 mg sodium; 63 mg
cholesterol; 10 grams fat; 26 grams carbohydrates; 9 grams
protein; 0.26 gram fiber.
Source: Los Angeles Times newspaper, August 25, 1999
=====================================================
L.A. Schools Salmon Supreme
From the Los Angeles City Unified School District.
This recipe will epitomize old-time cafeteria food for many
people--for better or worse. It's like a tuna casserole made
with canned salmon. Recipe card dated September 1949.
Active Work Time: 25 minutes * Total Preparation Time: 1 hour
1 (14 3/4-ounce) can salmon
Milk
1 egg yolk
1/2 teaspoon salt
1 cup fine bread crumbs
1 cup diced celery
1/2 teaspoon paprika
3 tablespoons butter, melted
1 egg white
1/3 cup mayonnaise
* Drain salmon, reserving liquid. Combine liquid with enough
milk to make 1 1/2 cups. Beat egg yolk and combine with milk,
salmon liquid and salt.
* Flake salmon. Fill buttered 8-inch square baking pan with 1/2
of crumbs, then celery, flaked salmon and remaining crumbs.
Sprinkle with paprika and melted butter. Evenly distribute
milk-egg liquid over all and bake at 500 degrees until top is
golden, about 20 minutes.
* Beat egg white until stiff and fold in mayonnaise. Spread
lightly and evenly over baked salmon. Return to hot oven (or
place under broiler) until golden brown, about 5 minutes.
6 servings. Each serving: 307 calories; 862 mg sodium; 96 mg
cholesterol; 17 grams fat; 19 grams carbohydrates; 20 grams
protein; 0.25 gram fiber.
Source: Los Angeles Times newspaper, August 25, 1999
=====================================================
L.A. Schools Sauerkraut Relish
From the Los Angeles City Unified School District.
Recipe card dated February 1965.
Active Work and Total Preparation Time: 10 minutes plus 24 hours
chilling time
1 (1-pound) jar sauerkraut
1/2 cup chopped celery
1/4 cup finely chopped onion
1/4 cup chopped green bell pepper
1/2 cup sugar
* Drain sauerkraut and chop fine. Add celery, onion, green
pepper and sugar. Mix well. Cover and refrigerate 24 hours
before using.
2 1/2 cups. Each tablespoon: 13 calories; 76 mg sodium; 0
cholesterol; 0 fat; 3 grams carbohydrates; 0 protein; 0.14 gram
fiber.
Source: Los Angeles Times newspaper, August 25, 1999
====================================================
L.A. Schools Sour Cream Raisin Pie
From the Los Angeles Unified School District.
A staggeringly luscious pie that could easily have come from the
'30s or '40s, but the recipe card is dated February 1968.
Active Work Time: 25 minutes * Total Preparation Time: 1 hour 25
minutes plus 45 minutes for chilling
FILLING
1 1/3 cups raisins
Boiling water
2/3 cups sugar
1/4 teaspoon salt
1/4 cup cornstarch
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Pinch cloves
1 1/2 cups sour cream
1/2 cup buttermilk
3 egg yolks, beaten
2 teaspoons lemon juice
1 (9-inch) prepared pie shell, baked until light brown
* Barely cover raisins with boiling water; let stand 1 hour.
Drain well.
* Combine sugar, salt, cornstarch, nutmeg, cinnamon and cloves.
Add sour cream, buttermilk, egg yolks and lemon juice. Add
drained raisins.
* Cook over low heat, stirring constantly, until thickened to
pudding-like consistency, about 5 minutes. Chill until firm,
about 45 minutes.
* When cool, spread filling into pie shell.
MERINGUE
3 egg whites
1/2 teaspoon vanilla extract
Pinch salt
1/4 teaspoon cream of tartar
1/4 cup sugar
* Beat egg whites, vanilla and salt until light and foamy; add
cream of tartar and beat to soft peaks; add sugar gradually and
beat to stiff peaks.
* Spread meringue on top of pie and bake at 425 degrees to brown
meringue, about 5 minutes.
6 to 8 servings. Each of 8 servings: 394 calories; 279 mg
sodium; 122 mg cholesterol; 16 grams fat; 59 grams
carbohydrates; 6 grams protein; 0.36 gram fiber.
Source: Los Angeles Times newspaper, August 25, 1999
===================================================
Conejo Valley Schools Country Chocolate Cake
Conejo Valley, CA Unified School District.
The cake with the "Secret Ingredient", green beans.
3 eggs
1 3/4 cups granulated sugar
1 1/4 cups oil
1 1/4 teaspoons vanilla
2 1/2 cups canned julienne cut green beans, drained
3 3/4 cups flour
1 1/4 teaspoons salt
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 cup plus 2 tablespoons unsweetened cocoa powder
Powdered sugar
Beat eggs until lemon colored. Add granulated sugar, oil and
vanilla and beat thoroughly. Stir in green beans.
In separate bowl, combine flour, salt, soda, baking powder,
cinnamon and cocoa powder. Fold into egg mixture and mix well.
Pour batter into greased 13x9-inch baking pan. Bake at 350
degrees 30 to 40 minutes until wood pick comes out clean. Allow
to cool slightly, then sprinkle with powdered sugar. Makes about
24 servings.
Source: Los Angeles Times newspaper, September 6, 1990
======================================================
L.A. Schools Old-Fashioned Crumb Cake
From the Los Angeles Unified School District.
2 1/2 cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk
Combine flour, brown sugar, granulated sugar, salt, nutmeg and
oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon
cinnamon and set aside for topping.
Combine remaining 1 teaspoon cinnamon, baking soda, egg and
buttermilk and blend well. Add to flour mixture. Do not over-
mix.
Spoon batter into greased 13x9-inch baking pan. Sprinkle with
1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.
8 to 10 servings. Each of 10 servings:
398 calories; 273 mg sodium; 22 mg cholesterol; 18 grams fat; 57
grams carbohydrates; 4 grams protein; 0.08 gram fiber.
Source: Los Angeles Times newspaper, April 29, 1998
====================================================
L.A. Schools City Schools Sweet Rolls
From the Los Angeles Unified School District Food Service.
FILLING
1 cup plain cake crumbs
1/2 cup brown sugar, packed
1 teaspoon cinnamon
GLAZE
2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla extract
ROLLS
2 (1/4-ounce) envelopes yeast
2 cups lukewarm milk
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
1 egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 teaspoons nutmeg
1/4 cup melted butter
FILLING
Combine cake crumbs, brown sugar and cinnamon. Set aside.
GLAZE
Mix powdered sugar and hot water until smooth. Stir in vanilla.
Set aside.
ROLLS
Dissolve yeast in lukewarm milk.
Mix sugar, salt, shortening and egg on low speed of electric
mixer 1 minute. Add milk mixture and mix 1 minute. Add cake
flour, bread flour and nutmeg and mix until flour is well
incorporated, not more than 5 minutes.
Roll out dough to rectangle shape. Brush with butter. Sprinkle
with Filling. Roll up jellyroll fashion. Cut into 1 1/2-inch-
thick slices.
Place on greased baking sheet, cut-side down, and pat out fairly
flat. Let rise until doubled. Bake at 400 degrees until lightly
browned, about 15 minutes. Cool slightly, then brush with Glaze.
18 rolls. Each roll:
347 calories; 313 mg sodium; 21 mg cholesterol; 10 grams fat; 58
grams carbohydrates; 7 grams protein; 0.13 gram fiber.
Source: Los Angeles Times newspaper, May 13, 1998
====================================================
L.A. Schools Chocolate Kisses cookies
First served in 1961 by the Los Angeles Unified School District
Food Service.
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 cup (1/2 stick) butter, plus extra for preparing pan
1/2 cup peanut butter
2 1/4 cups rolled oats
1 teaspoon vanilla extract
Bring sugar, cocoa and milk to full rolling boil in saucepan
over medium heat and cook 1 minute, stirring constantly. Remove
from heat and immediately stir in butter, peanut butter, rolled
oats and vanilla. Drop by teaspoonful onto lightly buttered
baking sheet. Chill at least 30 minutes.
7 dozen. Each cookie:
42 calories; 7 mg sodium; 2 mg cholesterol; 2 grams fat; 7 grams
carbohydrates; 1 grams protein; 0.08 gram fiber.
Source: Los Angeles Times newspaper, Feb 11, 1998
====================================================
L.A. Schools School District Coffee Cake
From the Los Angeles Unified School District Food Service.
4 cups flour
2 cups brown sugar, packed
1 1/2 cups granulated sugar
3/4 teaspoon salt
2 teaspoons ground nutmeg
3/4 cup chopped walnuts, optional
1 1/2 cups oil
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 tablespoon plus 1 teaspoon baking powder
3 large eggs
2 cups buttermilk
Combine flour, brown sugar, granulated sugar, salt, nutmeg,
walnuts and oil in large bowl. Mix until crumbly. Remove 1 1/2
cups mixture, stir in cinnamon and set aside.
Combine remaining crumb mixture with baking soda, baking powder,
eggs and buttermilk. Blend gently. Do not over-mix. Pour into 2
greased and floured 13x9-inch baking pans. Sprinkle evenly with
reserved crumb topping. Bake at 350 degrees 25 to 30 minutes or
until cake tests done. Cool slightly. Cut into squares to serve.
Makes 24 servings.
Source: Los Angeles Times newspaper, January 10, 1991
==========================================================
L.A. Schools City Schools Chocolate Cookies
From the Los Angeles Unified School District Food Service.
Active Work Time: 40 minutes * Total Preparation Time: 1 hour
2 cups sugar
1/4 cup cocoa powder
1/2 cup milk
1/4 cup (1/2 stick) butter
1/2 cup peanut butter
2 1/4 cups rolled quick-cooking oats
1 teaspoon vanilla extract
* Bring sugar, cocoa and milk to full rolling boil and cook 1
minute, stirring constantly. Remove from heat and immediately
stir in butter, peanut butter, oats and vanilla.
* Drop by teaspoonful onto lightly buttered baking sheet. Let
cool.
6 dozen cookies. Each cookie: 49 calories; 8 mg sodium; 2 mg
cholesterol; 2 grams fat; 8 grams carbohydrates; 1 gram protein;
0.09 gram fiber.
Source: Los Angeles Times newspaper, April 28, 1999
============================================================
L.A. Schools City Schools Roast Beef Hash
From the Los Angeles Unified School District Food Service.
Active Work Time: 20 minutes; Total Preparation Time: 1 hour 30
minutes
3 1/2 pounds boiling potatoes
Salt
1 large onion, chopped
1 tablespoon oil
1 1/4 cups beef broth
1 pound roast beef, fat trimmed, meat finely chopped
* Cook potatoes with 2 tablespoons salt in simmering water over
medium-low heat until tender, about 20 minutes. Drain. Remove
skins with sharp knife while potatoes are still warm. Cool, then
chop.
* Saute onion in oil over medium heat until tender, 5 minutes.
* Add 1 1/2 teaspoons salt to broth if needed (broth already
will be salted if using concentrate). Bring to boil over high
heat.
* Combine beef, potatoes and onions in 13x9-inch baking dish.
Pour hot broth over beef and potato mixture. Cover and bake at
350 degrees 30 minutes. Uncover and bake at 400 degrees until
browned on top, 30 minutes.
10 servings. Each serving: 195 calories; 605 mg sodium; 22 mg
cholesterol; 4 grams fat; 30 grams carbohydrates; 10 grams
protein; 0.74 gram fiber.
Source: Los Angeles Times newspaper, October 06, 1999
===========================================================
11/11/2013
Hello Phaedrus-
I just found your site a few days ago, and I could not believe it when I found a recipe that
I have searched for many times over the years.
40 years ago I attended Uni High School in West Los Angeles, and there was a little hut on the
school grounds that during a 20 minute window per day you could purchase a magnificent crumbly
square of the Coffee Crumb Cake. For 3 years every day of school, I would be the first student
waiting at that window as I waited for the kitchen staff to deliver the tray of the beloved
coffee cake to the little hut. If you arrived a few minutes late, they would be sold out,
and I was so hooked on the cake I was never late to that window.
Well, my husband made the Coffee Crumb Cake yesterday, and 40 years later, it brought back that
same comforting, delightful, emotional high as we munched down on those delicate bits of crumble.
WOW, what a rush of memories! Thank you for your wonderful service.
Sincerely,
Joy
Seattle
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