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From: Shirley
Sent: Saturday, May 12, 2012 2:54 PM
To: phaedrus@hungrybrowser.com
Subject: Miss Hullings in St. Louis
I use to eat several times a week at Miss Hulling’s in the 60’s and 70’s and
I bought her cookbook. There were several receipts I made for years.
I moved recently and currently all of my cook books are in storage. What I’m
looking for is a casserole that uses ground beef, noodles, green pepper,
onions and tomatoes. You cook it and then put it in the oven with cheese on
top to heat through. It is in the book with the pink cover.
I have searched the web and that is how I found out about your web site.
I saw in a posting where you indicated you had Miss Hulling’s cook books and
am hoping you can find this for me. It is great to take to a pot luck dinner
or to give to someone who is sick. It heats up very well.
Thanks for your help.
Shirley
Hello Shirley,
As I said before, I do not have the Miss Hullings Cookbook. I searched the web,
and the recipe that I found that is closest to your description is below.
It is said to be the most popular Miss Hullings recipe on the Internet.
Shirley, I have a request from someone for Miss Hullings’ Split Lemon Cake recipe.
Is it in that cookbook?
Phaed
Miss Hullings Sour Cream Noodle Bake
8-oz. pkg. medium noodles
1 lb. lean ground beef
1 T. butter
salt, pepper to taste
1 C. tomato sauce
1 C. creamed cottage cheese
1 C. sour cream
1 C. chopped green onions
1 C. shredded cheese -- sharp cheddar
Cook noodles in boiling salted water. Rinse in cold water and drain.
Brown meat in butter, then add salt and pepper, and tomato sauce. Simmer 5 minutes.
Combine cottage cheese, sour cream, chopped onions and noodles.
Top with shredded cheese.
Bake at 350 degrees for 20 to 25 minutes or until cheese is melted and browned.
Serves 8.
Tim didn't have the Buntyn's fried chicken recipe, but he had several other Buntyn's recipes:
Perhaps Mike would like these Buntyn's recipes.
Timm in Oregon
Buntyn's Banana Pudding
Ingredients:
For the Pudding:
11 ounces vanilla wafers
8 large bananas
1 No. 10 can (13 cups) vanilla pudding (see note)
1/2 cup sugar
2 tablespoons vanilla flavoring
For Meringue:
2 cups (16 large) pasteurized egg whites
1 teaspoon baking powder
1/2 cup sugar
Instructions:
Line a shallow hotel pan or two 9 x 13 x 2 inch pans with vanilla wafers.
Slice bananas over the wafers. Mix pudding, sugar and vanilla flavoring
and pour over banana slices.
To Make Meringue: Beat egg whites until foamy. Add baking powder.
Beat to soft peaks. Gradually add sugar. Beat to shiny, stiff peaks.
Spread meringue evenly over pudding. Bake in a 400-degree oven until
meringue is golden brown, about 7 minutes. Serves 20.
Notes: A No. 10 can of pudding equals 1 large (6 serving) and 5 small
(4 serving) boxes of instant pudding prepared according to package directions.
To make a half recipe:
Line the pan with vanilla wafers. Prepare 1 large and 2 small boxes of
instant pudding according to package directions.
Add 1/4 cup sugar and 1 tbsp. vanilla. To make half the meringue, use
1 cup (about 8) pasteurized egg whites, 1/2 tsp. baking powder and
1/4 cup sugar.
-----------------------------------------------
Buntyn's Blackberry Cobbler
Ingredients:
For the Filling:
3-1/2 pounds frozen blackberries
5 cups sugar
1/2 cup all purpose flour
3 tablespoons vanilla flavoring
1/4 teaspoon red food coloring
For the Crust:
1/3 cup sugar
1/4 cup baking powder
1 teaspoon salt
3/4 pound (1-1/2 cups) shortening
2-1/4 cups buttermilk
2 cups all purpose flour, plus 2-1/4 cups for kneading
2 tablespoons melted butter
2 tablespoons sugar
Instructions:
Combine all filling ingredients. Pour into a shallow hotel pan or
into two 9 x 13 x 2 inch pans.
Mix sugar, baking powder, salt, shortening, buttermilk and 2 cups
flour to form a sticky dough. Spread remaining flour on a work surface.
Knead dough until most of the flour is incorporated and dough is manageable.
Roll dough to about 1/4 inch thick and cut into large pieces. Cover fruit
with dough, overlapping pieces at the seams.
Brush top of dough with melted butter and sprinkle with sugar. Bake in a
350F degree oven until crust is golden brown and filling is bubbly, about
1 to 1-1/4 hours.
Serves 20.
To make a half recipe:
Use 28 ounce frozen blackberries, 2-1/2 cups sugar, 1/4 cup flour,
1-1/2 tablespoons vanilla, a few drops red food coloring, 2-1/2 rounded
tablespoons sugar,
2 level tablespoons, baking powder, 1/2 teaspoon salt, 3/4 cup shortening,
2 cups plus 2 tablespoons, buttermilk, 1 cup flour plus 1 cup and
2 tablespoons for kneading,
1 tablespoon melted butter and 1 tablespoon sugar.
-------------------------------------------------------------------
Buntyn's Lime Salad
Ingredients:
20 ounce can crushed pineapple
2 packages (4 serving size) lime gelatin
2 cups buttermilk
1 cup chopped pecans
12 ounce container nondairy whipped topping, thawed
Instructions:
Heat undrained pineapple and lime gelatin in a saucepan until gelatin melts.
Cool. Add buttermilk and nuts.
Fold mixture into whipping topping. Pour into a 9 x 13 x 2 inch pan and
refrigerate.
-------------------------------------------------------------------
Buntyn's Ice Box Rolls
Ingredients:
1/2 cup shortening
1 cup hot water
1-1/2 cups cold water
7 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
2 packages yeast dissolved in 1/2 cup warm water
Instructions:
Melt shortening in hot water. Cool with cold water. Add yeast mixture,
sugar and salt. Sift in flour and mix well.
Allow to rise until double in bulk and work down. Place in refrigerator
and use as needed.
-------------------------------------------------------------------
Buntyn's Lemon Icebox Pie
Ingredients:
For the Crust:
1/2 cup graham cracker crumbs
2 tablespoons melted butter
14 vanilla wafers
For the Filling:
Two 14 ounce cans sweetened condensed milk
1/3 cup (6 large) pasteurized egg yolks
6 tablespoons lemon juice
For Meringue:
1/2 cup (4 large) pasteurized egg whites
1/4 teaspoon baking powder
2 tablespoons sugar
Instructions:
Mix crumbs and butter and press into bottom of a 9 inch pie pan.
Line circumference of pan with wafers.
Mix filling ingredients. Pour into pie pan. Refrigerate until set,
about 1 hour.
Beat egg whites until foamy. Add baking powder and beat to soft peaks.
Gradually add sugar. Beat to shiny, stiff peaks.
Mound pie with meringue. Bake in a 400F degree oven until meringue is
golden brown, about 5 to 7 minutes. Serves 7.
Thanks, Timm!
From: steve
Sent: Thursday, May 17, 2012 7:26 PM
To: phaedrus@hungrybrowser.com
Subject: Magic Pan Section could use one more.
Hi Phaedrus,
I just completed a search for an old dish that was produced by the Magic Pan,
but I haven't had it for years mainly because the "Magic Pan" went out of
business (at least where I live) long ago. So to find the list you have
located and compiled of many of my old favorites was a very pleasant surprise.
There is one missing from the list and I find it strange that no one has requested
it along with the more popular ones. This is for the recipe of "Crepes Beignet".
I know that Beignets are served in New Orleans, but these were special for dessert.
They came to the table dusted in powder sugar along with a dipping compote of warm
berries or honey and were absolutely to die for. It is perhaps the same or slightly
modified recipe that they use for other crepes, but they were not folded as the other
crepes.
I don't know if you are still tracking these kinds of things down, but it would be
a great addition to your "magic pan" recipe section.
If you find it please let me know.
Either way, it was a pleasure to find your site which I will now access quite
frequently.
Hope you are well,
Steve
Hello Steve,
I had no success locating a recipe specifically for Magic Pan’s Crepes Beignets.
There is a Magic Pan menu here that describes them simply as “delicately crisped”, with two dipping sauces:
Magic Pan Menu
There is a discussion about them here that appears to conclude that they were basically just Magic Pan’s sweet crepes,
dusted with powdered sugar and served with the dipping sauces. The sweet crepes recipe is given, but no recipes for any dipping sauces.
Crepes Beignets discussion
Be sure to read all three posts there. There seems to be disagreement among the posters as to whether the crepes beignets were fried or baked.
Phaed
Hello again,
I recently saw a request for Magic Pan restaurant's Crepes Beignets, and
did a little digging. In the New York Times, there is a review from the
1970s confirming that the dish is indeed fried strips of crepes, then in 1980,
a recipe was published in a few newspapers across the country, confirming
the description offered in the discussion on recipelink.
Very similar to these guys: http://skycrepers.com/our-patented-crepe-fries.html
Crepes Beignets
18 baked crepes (7'')
Vegetable oil for frying
Cinnamon sugar or powdered sugar
Brandied Raspberry Dip (See below)
Make three stacks of six crepes each. Cut each stack with a sharp knife into
1'' strips, separate. Pour oil into saucepan or deep fat fryer to a depth of
1 1/2''. Heat oil to a moderate 350 degrees. Drop a handful of strips into
hot oil; fry until golden and crisp, about 1 minute, poking down strips
constantly with a slotted spoon. Drain strips on paper towels. Dust with
cinnamon sugar or powdered sugar. Serve beignets warm or cold with hot dip.
Makes about 10 servings (a dozen beignets each).
Brandied Raspberry Dip
In a small saucepan, combine 1 jar (12 ounces) raspberry preserves,
1/4 cup brandy and 1 teaspoon lemon juice. Heat to just below boiling,
stirring. Serve hot with beignets. Makes 1 1/2 cups.
Best,
Gwen
==========================================================================
Hello!
Stumbled across your website and the note about disagreement as to whether
the Magic Pan beignets were fried or baked. The Magic Pan was my first job
when I was 14. By the time I finished up there, I had done every job in the
house except for server and bartender because I wasn’t old enough to serve
alcohol. I also had served on an opening team for the new restaurant at
Oakbrook Mall.
The crepes were definitely fried. The crepes were cut into strips, then
fried in the deep fat fryer, taken out and dusted with powdered sugar.
They were served with one of three sauces: brandied chocolate, brandied
apricot, or brandied raspberry.
I will tell you that the staff was like vultures. If someone didn’t finish
their basket of beignets, it was brought back to the staff eating area where
we would finish them off. Kind of gross, but they were that good.
The reason I was looking for this at all is because I believe that Magic Pan
beignets, crispy and light, spoiled me against the New Orleans type beignets
that just seem like a doughy mess in my mouth. I’m about to write a blog post
about the difference and came across your website while looking for a crepe
batter recipe.
I was a darned good crepe cooker. I was able to do 9 pans, having one off of
the wheel at all times. J
You might already know this crepe info but thought I’d send it along in case
you didn’t.
Sincerely,
Lauri
Found this addition to the coney chili recipes
Gillie's Coney Island chili
Makes 10 lbs of chili
Flint-Style Chili Ingredients:
1 1/2 cup shortening
1 cup fine-diced onion
3 Tbsp each paprika, cumin powder, chile powder
10 lb extra-finely ground hamburger
Hot Dog Assembly Ingredients
hot dog buns
Koegel Vienna hot dogs
mustard
ketchup (optional, frowned upon by some)
diced sweet white onion
Gillie's Coney Island Chili Instructions:
Over medium heat, melt shortening. Heat until quite hot.
Add onion and saute for 1 minute
Add spices and stir, heating for 2 minutes
Add 10 lbs of hamburger; reduce heat to very low and cook for one hour
Assemble hot dogs: Grill hot dogs (preferably a Koegel Vienna dog from Flint, MI)
Place dogs in buns and top with Gillie's chili, mustard, (ketchup optional) and
raw diced sweet onion.
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