|
From: Olivia
Sent: Sunday, April 07, 2013 10:59 PM
To: phaedrus@hungrybrowser.com
Subject: pineapple icebox cake
Dear Uncle Phaedrus,
I am looking for a recipe that my mother used to make for us. She called
it Pineapple Icebox Cake. I guess I should have paid better attention when
she made it, but she’s been gone for many years and no one in the family
remembers how to make it. I remember it wasn’t cooked in any way. It had
eggs (yes, raw...scary, right?), pineapple, sugar, butter, vanilla wafers, and
whipped cream. I am pretty sure that was all that was in it...no pudding or
bought cake. Have you ever seen this recipe?
Thank you for any help.
Olivia
Hello Olivia,
See below.
Phaed
Pineapple Icebox Cake
1/2 lb. vanilla wafers (2 c.)
1/2 c. butter (1 stick margarine)
1 1/2 c. powdered sugar
2 pasteurized eggs
1 sm. can crushed pineapple, drained
1/2 pt. whipping cream
Roll wafers; put half in bottom of pan. Cream butter and sugar.
Add eggs, one at a time, and beat until smooth and creamy.
Pour over crumbs. Whip cream. Add pineapple and pour over
first mixture. Cover with remaining crumbs and refrigerate overnight.
Serves 10-12.
From: Adele
Sent: Tuesday, April 09, 2013 1:22 PM
To: phaedrus@hungrybrowser.com
Subject: Merck's Coffee Cake
Hello
It's me again
This time I need the recipe for "Merck's Coffee Cake" It contains sour
cream and is layered in the pan with a walnut, brown sugar streusel
My mom made this cake in the 50s & 60s. It was delicious
Thanks
Adele
Hello Adele,
See here: Tastebook
Phaed
Trilby's in Ocean Springs, Mississippi was once one of the most popular Mississippi Gulf Coast Creole Restaurants.
Trilby's Oyster Bisque
1 quart shucked oysters (4 to 5 dozen) and their liquor (about a pint)
1 pint half-and-half cream
3 tbsp flour
1/2 stick butter
Tabasco
4 tbsp sherry
salt and freshly ground black pepper to taste
Melt the butter, add the flour, and make a light roux. add the cream
slowly and stir until very smooth As the mixture thickens, add a little
oyster liquor, and keep adding the liquor until it's medium thick.
Add salt, black pepper, and a dash of Tabasco, but be careful with
the salt because the oyster liquor may be very salty. At the last, add
the oysters, which have been put through the medium blade of the
grinder (or you can chop them by hand). As a final touch, add the
sherry. Cook for 10 minutes more.
Serve in preheated soup bowls.
(From: "Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook"
by Howard Mitcham)
Paradise Point Restaurant was in the little strip called "Mississippi City", sandwiched between Biloxi and Gulfport, Mississippi and since absorbed by the two larger cities.
Chicken in a Casserole
1 chicken, unjointed
1 cup chopped green onions
1 dozen oysters
6 mushrooms, sliced
Pinch of flour
1 1/4 cups chicken broth
1/4 cup diced celery
salt and pepper, to taste
dash of white wine
Saute chicken until golden brown. Add onions, celery and mushrooms.
Cook about 3 minutes, then add flour. While stirring, pour in broth and
oysters. Simmer for 20 minutes, add wine and serve piping hot in a
casserole. Makes 3-4 portions.
(From "The Ford Treasury of Favorite Recipes, Volume 3")
|
