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----- Original Message -----
From: Ilysse
To: phaedrus@hungrybrowser.com
Sent: Friday, May 06, 2011 12:11 PM
Subject: olgas restaurant bread
It was a chain that is either dead or no longer located in the md or va area
where it used to be at tysons corner mall in va. Of course I live in florida
now so that doesn't help me at much anyway but their bread was incredible - all
their food was served in this "olga bread" it was puffy and sweet - hard to
describe! Please help! Thanks! Ilysse
Hello Ilysse,
My search shows that this was "Olga's Kitchen". It was:
Olgas Kitchen
7937 Tysons Corner Ctr
Mc Lean, VA 22102-4503
703-760-8952
This chain is still going strong, with over 30 stores, mainly in Michigan.
It was founded by a Greek lady named Olga Loizon, and the "Olgas" are basically
Greek pita sandwiches. The bread is a kind of pita bread.
There are copycat recipes on these sites:
Food.Com
Mother's Kitchen
Facebook
Phaed
The Search Engine Registries show that someone has been searching for this:
Macaroni And Cheese Salad
1 1/2 c. dry shell macaroni
1 c. celery
1 c. shredded carrot
1/4 c. onion, chopped
1 can Cheddar cheese soup
1/4 c. cooking oil
2 tbsp. vinegar
1 tsp. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
Cook macaroni; drain and cool. Mix with rest of ingredients. Blend well.
Chill several hours. 4-6 servings.
-----------------------------------
Macaroni And Cheese Salad
1 box macaroni and cheese dinner
2 sm. carrots, grated
1 sm. bell pepper, grated
1 sm. container sour cream
Salt and pepper to taste
Prepare macaroni and cheese dinner according to package directions.
Allow to cool about 1/2 hour. In bowl, combine macaroni and cheese,
bell pepper, carrots, sour cream and salt and pepper. Mix well.
Chill before serving.
------------------------------------
Macaroni and Cheese Salad
8 oz. elbow macaroni or bow-tie pasta
1 tbsp. salad oil
1 med. onion, finely chopped
1 tsp. dry mustard
12 cherry tomatoes, halved
6 oz. cheese: Smoked Mozzarella, Cheddar, and or Fontina, cut into thin strips (1 1/2 c.)
1/4 c. coarsely chopped fresh parsley
2 tbsp. milk
1 tsp. salt
1/8 tsp. black pepper
If your kids like macaroni and cheese, they will love this salad.
Use the cheeses listed or any combination you choose. Cook macaroni
according to package directions. Meanwhile, heat oil in small skillet
over medium heat. Add onion. Saute for 5 minutes or until golden brown,
stirring frequently. Add mustard; cook, stirring for 1 minute. Remove
onion mixture to large serving container. Drain macaroni and rinse with
cold water; drain again. Add to onion mixture with tomatoes, cheeses, and
parsley. In a small bowl, mix mayonnaise, milk, salt, and pepper until
smooth. Pour over macaroni mixture; toss until well coated. Cover and
refrigerate. (Salad will absorb dressing and if necessary, stir in a little
milk before serving.) Makes 6 servings.
The Search Engine Registries show that someone has been searching for this:
Orange Juice Pie
1 (6 oz.) can frozen orange juice concentrate, thawed
1 can sweetened condensed milk
1 sm. carton whipped topping
1 (9 inch) graham cracker pie shell
Combine first 3 ingredients in bowl, mixing well. Spoon into pie shell.
Chill until set.
-----------------------------------
Orange Juice Pie
1 c. sugar
3 1/2 tbsp. cornstarch
1 1/3 c. frozen orange juice, prepared
2 egg yolks, slightly beaten
2 tbsp. butter
1 (9 inch) baked pie shell
Mix together sugar and cornstarch in a saucepan; gradually stir in prepared
orange juice. Cook, stirring constantly, until thick and comes to a boil.
Boil 1 minute. Remove from fire and add egg yolks. Return to heat and boil
1 minute more. Stir until smooth. Add butter and pour into baked pie shell
and cover with meringue, if desired.
The Search Engine Registries show that someone has been searching for this:
Black Bottom Cheesecake
2 c. chocolate wafer crumbs (about 40 cookies)
2 lbs. cream cheese, room temperature
4 eggs
1/4 tsp. peppermint extract
1/2 c. semi-sweet chocolate chips
2 tbsp. butter, melted
1/2 tsp. cinnamon
1 1/2 c. sugar
2 3/4 tbsp. green creme de menthe
1/4 tsp. salt
1 c. whipping cream, whipped
Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.
Combine chocolate crumbs, melted butter and cinnamon in large bowl.
Press into bottom of prepared pan. Set aside. Combine cream cheese and
sugar in large bowl and blend well with electric mixer. Add eggs and beat
until smooth. Add creme de menthe, peppermint and salt and beat again.
Pour mixture into prepared crust. Add chocolate chips and stir very gently
just to incorporate. Bake 45 minutes. Turn off heat and let cake cool in
oven (with door closed) for one hour. Refrigerate cheesecake in pan until
ready to serve. To serve, remove from springform pan. Carefully transfer
cake to serving platter. Top with whipped cream.
------------------------------------------
Black Bottom Cheesecake
1/2 c. chocolate wafer crumbs
1 tbsp. softened butter
3 (8 oz.) pkgs. cream cheese
1 c. sugar
1 1/2 tsp. vanilla extract
5 eggs
2 sqs. semi-sweet chocolate, melted
In a small bowl, combine crumbs and butter. Lightly grease a 9 inch
spring form pan. Press crumb mixture evenly over the bottom. Preheat
oven to 300 degrees. Put cream cheese, sugar and vanilla in a large mixer
bowl. With mixer set at medium speed, beat cheese mixture until smooth.
Add eggs, one at a time, beating well after each addition. Set 1 cup of
cheese mixture aside; pour rest into prepared pan. Fold melted chocolate
into the cup of reserved cheese mixture. Spoon into pan and cut through in
a spiral motion for a marble effect. Bake 50-55 minutes or until set.
Remove to wire rack and cool completely. Chill for 2 hours.
FROSTING:
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. sour cream
Dash of salt
Melt chocolate chips in double boiler. Stir constantly. Add sour cream and salt.
Remove top of double boiler from bottom and beat frosting with a wooden spoon
until it is creamy and spreadable. With spatula, loosen cheesecake around sides
and remove side of pan. Frost top and sides with frosting. Decorate with M & M's
or chocolate non-parels. Cover carefully and refrigerate.
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