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From: Donna
Sent: Thursday, April 11, 2013 11:44 PM
To: phaedrus@hungrybrowser.com
Subject: recipe request
I am looking for a jello recipe my Mom used to make in the 1960's.
It was a layered jello dessert with graham crackers, jello and pineapple.
These were the main ingredients.
Sincerely,
Donna
Hello Donna,
There are dozens of recipes with those three ingredients. I hope the below
recipe is it. It fits your description. You should always give all of the
ingredients that you know, especially the flavor of the Jello.
Phaed
Graham Cracker Pineapple Torte
1 pkg. orange jello
1 c. boiling water
1 1/2 c. crushed pineapple, drained
1 c. pineapple juice
1/2 pt. whipping cream, whipped
12-15 graham crackers
Dissolve jello in water and add pineapple juice. Beat until foamy; fold in
pineapple and whipped cream. Arrange in 9 x 13 pan 4 alternate layers of
crackers and mixture. Crush additional crackers and sprinkle on top.
Refrigerate 2-3 hours before serving.
From: Kate
Sent: Tuesday, April 09, 2013 4:47 PM
To: phaedrus@hungrybrowser.com
Subject: Lost Recipe Request
Hello -
I was excited to come across your website and jumped at the chance to have
someone help me find this missing recipe. Granted ... this may be a long-shot.
The missing recipe is for "Peanut Squares". It is something that my mother
used to make and that was what she called it ... not sure where it came from
originally, but it was in her recipe box when I was a kid.
Note ... it is NOT peanut brittle. The way I would describe the difference is
that peanut brittle has the brittle/toffee with a "few" nuts. This is almost all
nuts ... covered with toffee-like stuff that holds it all together. I'm sure it has
corn syrup/Karo syrup and the nuts are either dry roasted or Virginia peanuts.
It is very similar to a Munch bar candy bar. And what brought back memories
of this was a package of "peanut squares" purchased at a local Wal-Mart deli
in Wisconsin around Thanksgiving this past year. The ones purchased at
Wal-Mart were flavored ... Apple Cinnamon and Pumpkin Spice (I believe) ...
and other than the flavor/spice, these were spot on to the ones I remember.
Please let me know if you have any questions.
Thank you in advance for your help!
Kathy
Hi Kathy,
I’m finding lots of recipes that are called “peanut squares”, but they all have
some kind of cereal in them, or some kind of frosting or butterscotch pieces,
or a bottom crust, or chocolate, or marshmallows or something else that
doesn’t jibe with your description. The only thing that I found that sounded
similar to your description or to a Munch Bar is the recipe below for
”Peanut Crunch Bars.”
Phaed
Peanut Crunch Bars
1 1/2 c. sugar
1 1/2 c. clear corn syrup
1/4 c. water
1/4 c. soft butter
4 c. salted peanuts (heat in 250 degree oven for 15 min.)
2 tsp. baking soda
1/2 tsp. vanilla
2 tsp. cool water
Combine sugar, syrup and water. Cook at a boil to 275 degrees on candy
thermometer. Add soft butter and warm peanuts, stir to blend, mixture will
be very thick.
Cook for another 2 to 3 minutes or until temperature is 300 degrees on
thermometer. Remove thermometer. Mix baking soda, vanilla and water.
Add all at once to peanut mixture. Stir briskly for 30 seconds until mixture
turns brown and begins to puff. Pour mixture into a foil lined and oiled jelly
roll pan, 15" x 10 1/2".
Using the back of an oiled spoon, spread the mixture evenly into the pan.
Let cool for 5 minutes, then cut with an oiled knife into bars. Cool until hard,
then break apart. Store in an air tight container in a cool, dry place.
Makes about 49 bars, each 1 1/4" x 2".
Gulf Hills Country Club near Ocean Springs, Mississippi, was "Gulf Hills
Dude Ranch" in the 1950s and 1960s.
According to Wikipedia: "Stars like Judy Garland, Elvis Presley and
honeymooning Mary Ann Mobley and Gary Collins adopted the resort as a
retreat. Until the 1970s, Mafia bosses would annually gather for business and
pleasure. They were so unobtrusive and looked like other golfing businessmen
that few people realized they were there."
I found the below recipe in "The Ford Treasury of Favorite Recipes Volume 3."
Gulf Hills Pie
1/2 cup butter
1 cup sugar
6 egg yolks
1-1/2 tablespoons sweet cream
1 1/2 teaspoons vanilla
1 cup dates, chopped
1 cup nuts, chopped
3 egg whites
1 nine-inch thin pie crust, baked 5 minutes
Cream sugar and butter. Add well-beaten egg yolks and cream. Beat well.
Mixture should be thick and creamy. Stir in vanilla, dates and nuts.
Fold in egg whites which have been beaten stiff. Pile into the pie crust
which should still be warm. Bake 30 to 40 minutes in moderate oven.
Serve either plain or with whipped cream or ice cream.
The Log House was another notable Biloxi restaurant, owned by the same folks that originally owned The Friendship House. More Log House recipes at: Bradenton.com
Log House Gumbo
1 1/2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green pepper
6 tablespoons oil
1 1/2 tablespoons flour
1 quart water
2 bay leaves
1 tablespoon ketchup
1 tablespoon minced garlic
Pinch of red pepper
Pinch of black pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Salt to taste
1 No. 2 can okra
2 cups canned tomatoes
1 pound cleaned raw shrimp
1/2 pound fresh crab meat
1 1/2 teaspoons gumbo filé
Braise onions, celery and green pepper in 2 tablespoons of oil. In a
separate pot mix 4 tablespoons of oil with flour. Brown well to make
a French roux. Add water, bay leaves, ketchup, garlic, red and black
pepper, Worcestershire sauce and Tabasco sauce to vegetable mixture.
Salt to taste. Cook gently until vegetables are done and flavors well
blended. Then add okra, tomatoes, shrimp and crab. Thicken with roux
and simmer briefly, adding water as needed, until the seafood
is done. Add gumbo filé and serve over rice. Makes 6 portions.
(From: "Ford Times Favorite Recipes, Vol. VII")
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