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----- Original Message -----
From: Hope
To: Phaedrus
Sent: Friday, June 12, 2009 9:18 AM
Subject: RE: Greek Sauce
Dear Phaed,
I like your website very much, it's entertaining and a great service. I have a growing
collection of old, unusual, retro and/or historical cookbooks. My daughter found me one
called "Dining During the Depression" for $5 at a local antique-junk shop. Amazon lists
a few in similar condition for $90 each. That was a lucky find! It's a fun book, and lots
of things my Mom and Grandma cooked are in there.
I lust for lost recipes sometimes, and can often track them down. I grew up in Erie, Pa,
home of ox-roast sandwiches (served in taverns) among other things. Found recipes for it
but haven't made it yet. Tried to find recipe for Greek Hot Dogs as served at the New York
Lunch in Erie. When I was young, they were 15 cents each and I used to buy them for lunch.
They are small, have a flavorful meat sauce on them, and are topped with raw onion and mustard.
Unbelievably good. I have tried a few "Greek Hot Dog sauce" recipes and they were pretty good
but they were not THE sauce. Do you have an in with New York Lunch in Erie, Pa. by any chance??? :)
Need to be a mouse in that kitchen, or get some employee to spill the beans on what is in the
sauce.
Have an excellent Friday and thanks again for looking for the Trident salad.
Hope
Hi Hope,
Sorry, I had no success with a Greek sauce recipe from New York Lunch in Erie, but the two
recipes below are said to be close. Have you tried either of them? I'm also sending an ox-roast
recipe that I found.
Phaed
See also: Pennsylvania Greek Sauce
Greek Sauce
1 pound hamburger
2 chopped onions
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. sweet basil
1/2 tsp. cayenne pepper
1/2 tsp. garlic salt
1/2 tsp. cumin powder
1 small can tomato sauce
1 Cup water
Place all ingredients in Crock Pot. Cook all day on LOW or 1/2 day on HIGH. Stir before
serving over cooked burgers, hot dogs or french fries for Greek Dogs, Greek Burgers or
Greek Fries! I've also done this with frozen burger... top it with all the ingredients
and make sure you stir it once while cooking!
---------------------------
Greek Sauce For Hot Dogs
1 lb. ground chuck
1/4 tsp. salt
2 tbsp. chopped onion
1/4 tsp. pepper
1 tsp. oregano
3 tsp. paprika
2 tsp. chili powder
2 tsp. ground cumin powder
2 c. water
Brown ground chuck, salt and onion. Skim off all fat, mash very fine. Add remaining
ingredients. Simmer slowly 1 hour.
---------------------------
Greek Sauce
1 lb. very lean ground beef
1 tsp. basil
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 to 1 tbsp. cumin
1/2 c. onion, finely minced
1 sm. can tomato sauce
1 can (from above) of water
1 tsp. mustard (optional)
10 shakes red pepper flakes (makes it hot) (optional)
Brown beef. Add everything else. Simmer 30 minutes, adjusting seasoning to taste. If you prefer a thicker, creamier sauce,
add a mixture of flour and water to it as it simmers. This is especially good covering a Smith skinned hot dog.
---------------------------
Tom Hill's Ox Roast
8 1/2 to 10 pounds beef round roast
3 pounds pork bones
Salt
Pepper
Generously season the beef with salt and pepper. Place in slow cooker. Top with pork bones.
Cover and cook on low heat (200 degrees) for about 4 hours, or until the internal temperature
is 140 degrees.
Remove meat from cooker and allow cool. Wrap in foil and refrigerate overnight.
Remove bones from the juices and discard. Place in container and refrigerate overnight.
The next day remove meat and juices from fridge. Skim fat from top of juices and reheat.
Thinly slice beef with knife - an electric knife would work nicely here. Put into pan with
juices and serve warm over a nice roll.
More Hot Dog, Chili Dog & Coney recipes
----- Original Message -----
From: Lois
To: phaedrus@hungrybrowser.com
Sent: Thursday, June 04, 2009 9:48 PM
Subject: Meatloaf recipe request
I'm looking for a meatloaf recipe that is made with cornflakes, a friend gave me one years
ago but the measurements were off and it never came out right. The flavor was great, but
the meatloaf always crumbled. Thanks, Lois
Hello Lois,
See below.
Phaed
Meatloaf with Cornflakes
3 c. cornflakes
1/2 lb. ground beef
1/2 lb. veal
1 egg
1 tbsp. minced onion
4 tsp. sage
3/4 c. diced celery
1/2 tsp. celery salt
1 tbsp. chopped parsley
1/4 tsp. pepper
2 tbsp. ketchup
3/4 c. milk
3/4 c. hot water
1/4 c. butter
Mix all ingredients in order given except hot water and butter, mix well and baste
with it frequently. Bake in 450 degree oven 15 minutes, then turn oven down to
350 degrees and bake 1 hour longer.
----- Original Message -----
From: Margaret
To: phaedrus@hungrybrowser.com
Sent: Friday, June 05, 2009 9:06 PM
Subject: Recipe Request
When I was a child, my mother made a Prune Cake from a recipe box that came with her
new "Roper Electric Range". She used a brown sugar fudge-type frosting onit, and it
was a family favourite. My sister and I have searched through her recipes and cookbooks,
(and yes, the box of index cards from the late 1940's is still there) but the prune cake
recipe is not. I have searched online, but everything I've found has buttermilk in the
ingredients. This would not have been an ingredient she would use, as we never had buttermilk
in the house.
Do you think you can help?? We'd appreciate it. Margaret
Hello Margaret,
I can't find any prune cake recipes that make any mention of "Roper Electric Range". Below
are a couple of prune cake recipes that don't have buttermilk.
Phaed
Prune Cake
2 c. sugar
4 eggs (yolk)
4 tbsp. butter
1 c. prune juice
2 1/2 c. plain flour
2 c. cooked, mashed prunes
1/2 tsp. salt
1 tsp. soda
1 tsp. allspice
2 tsp. cinnamon
Icing:
1 c. brown sugar
1/4 stick butter
1/2 c. milk
1 tsp. vanilla
Mix all dry ingredients for cake. Add eggs, butter, prune juice and mashed prunes.
Mix thoroughly. Bake at 350 degrees until done (40 minutes or more).
ICING: Melt butter in pan. Add sugar, vanilla and milk and bring to boil. Remove
from heat, pour over cooled cake. Icing will set when cooled.
-----------------------------------------
Prune Cake
2 c. self-rising flour
3/4 c. oil
2 c. sugar
4 eggs, at room temp.
1 c. chopped nuts
2 jars prune or plum baby food
1 tsp. cinnamon
1 tsp. vanilla
Mix ingredients well. Pour into greased tube pan or sheet pan. Bake at 350 degrees for
45 minutes or until done. Frost with caramel frosting.
Caramel Frosting:
1/4 c. evaporated milk
1/2 tsp. vanilla
2 c. powdered sugar
1/2 c. margarine
1 c. brown sugar
----- Original Message -----
From: Richard
To: phaedrus@hungrybrowser.com
Sent: Wednesday, June 03, 2009 4:12 PM
Subject: Looking for an old recipe
Hello - My name is Richard and I live in Austin Texas.
I collect menus from the old ocean liners and occasionally cook the "suggested" menus for friends.
In a 1936 menu from the SS Paris, the dessert is listed as "Bombe Alberge".
I have looked on the internet, no luck. I have seen cook books with long lists of bombes - no luck.
Is this something you would investigate?
best regards,
Richard
Hello Richard,
Yes, this interested me. I was disappointed that I was unable to find any mention of a
"bombe alberge" after combing through dozens of pages.
If I may speculate:
The French-sounding word "Alberge" does not appear to have any particular meaning in French.
The similar Italian word "albergo" means "hotel". "Alberge" might be the name of a person
or of a place. This dessert may have been named for the chef who created it or the place at
which it was created. I attempted to find whether there was a chef on the SS Paris named
"Alberge", but I was unsuccessful.
Sorry that I was unable to find a recipe for you. Cooking the menus of these old liners sounds great!
Phaed
From: John
Sent: Thursday, June 06, 2013 8:05 PM
To: phaedrus@hungrybrowser.com
Subject: SS Paris Bombe Alberge
almost sure this is what Richard is looking for
http://recipes.coles.com.au/recipes/762/peach-bombe-alaska/
hope it helps
Hi John,
Thanks for sending the link.
It seems to me to be quite a stretch to say this is the correct recipe. There’s no information given about the age or origin of this “Peach Bombe Alaska”.
Since Richard is re-creating meals from old ocean liner menus, then he would want them to be accurate. There needs to be some connection established between
the 1936 “Bombe Alberge” and the “Peach Bombe Alaska” other than the fact that both are “bombes”. Do you have additional reason to think it is the correct recipe?
Phaed
im not sure but ive been told Alberge can be used as the word Peach
Hi John,
Doing a bit of etymological research on the word “alberge”, I see that there is a particular kind of peach, grown in Touraine, that is called an “alberge peach”.
I also read that it can mean “apricot,” and that there is a particular kind of apricot which is called "alberge" as well. The usual French word for “apricot” is
“apricote”, and the usual French word for “peach” is “peche”. "An “alberge” is a particular kind of apricot or peach, and it’s derived from a similar Spanish word
“alberchigo” that means "apricot." It’s also related to “auberge” and “aubergine”, which means “eggplant”, but originally meant "like a peach."
However, it’s also used as a name for girls, and it can also mean “noble.” So, the bombe could have been given that name for other reasons besides containing apricots
or peaches.
In any case, the “peach bombe Alaska” may be the closest thing we have found to “Bombe Alberge”, particularly if alberge peaches or apricots are used.
However, I’m not yet convinced that it’s the authentic S S Paris “Bombe Alberge” dish. There is a recipe for an apricot bombe here:
Celtnet
Good find with the alberge = a kind of peach or apricot.
Phaed
----- Original Message -----
From: Ann Marie
To: phaedrus@hungrybrowser.com
Sent: Wednesday, June 03, 2009 6:13 PM
Subject: Thanks
Hi,
I'm looking for a recipe called "Shaw". It's made of potatoes. My friend requested it because
his mother made it. She's deceased. She was from Rumford, Maine. I've called the town hall in
Rumford, hoping someone there would know about it and they didn't. I've looked on the internet
and haven't found it. Any help is welcome. Thanks and God bless. Ann Marie
Hello Ann Marie,
I cannot find anything like that at all. Sorry. My wife is from Maine, and she never heard of it.
"Shaw" is a common name in Maine, and it may have just been a local dish that was named after someone.
Phaed
Hello,
I read the request from Ann Marie on June 3. There is someone named Myreta Shaw. I don't know
if she is still with us, but perhaps she had a recipe. Seemingly the oldest potato picker in Maine.
Maybe people at this website have a recipe.
http://foodmuseum.typepad.com/potato_museum_blog/2005/09/maines_oldest_p.html
I love your website!
Jennifer
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