Sent: Sunday, June 26, 2016 5:17 AM
Subject: Pumpkin soup recipe
If you are still finding recipes for us, please might you have a look for this one for me?
One large pumpkin
Slice the top off neatly.
Scoop out seeds
Add grated cheese and cream to hollow
Sprinkle with nutmeg or cinnamon.
Bake slowly in oven for hours.
ps. I did name a character in one of my books after you. PHENOMENA
Yes, I am still doing the searches. Probably will never stop. You piqued my interest regarding “Phenomena”, and reading the blurb piqued me even more,
so I bought it on Kindle. Don’t know when I’ll get to it (I have a long “to read” list), but I’m looking forward to reading it.
I was surprised to find that there are a lot of pumpkin soup recipes that are cooked inside a pumpkin.
The two that seem closest to your description are this one: Whole Pumpkin Soup, and the second one given below.
There are others on these sites:
If none of these suits, I might be able to search further with more details, such as the original source of the recipe
from when you had it before, and perhaps the kind of cheese used.
Pumpkin Soup A La Creme
1 (4 1/2 to 6 1/2 lb.) pumpkin
3 to 3 1/2 oz. toasted croutons
2-3 c. grated Gruyere cheese
1 c. sour cream
1/2 to 1 c. cream
Salt and pepper to taste
Cut off the top of the pumpkin so it resembles a soup tureen and so the top can be fitted back on the pumpkin.
Fill the center 3/4 full with alternate layers of toasted croutons and grated cheese. Add salt and pepper to
taste and top with sour cream. Butter underside of pumpkin top (lid) and place back on the pumpkin. Place the
whole thin on a pie plate and bake at 375 degrees for 2 hours. Remove from the oven and detach the flesh from
inside the pumpkin by carefully running a spoon around the outer edge. Do not remove the pumpkin meat; allow
it to mix in with the soup.
Add cream to desired consistency and put back in the oven until heated through. Serve with a ladle directly
from the pumpkin; serves 4. The color of the soup is a deep orange, almost a maroon color.
Pumpkin Soup A La Creme
6-8 lb. whole pumpkin
3-4 c. croutons
5 oz. Swiss cheese, grated
Salt & pepper
Cut pumpkin to make bowl; keep lid, spoon out fibers and seeds.
Alternate layers of croutons and cheese to 3/4 full. Combine seasonings; salt, pepper, nutmeg. Mix with cream.
Pour over croutons and cheese. Cover with pumpkin lid. Bake at 325 degrees for 2 hours, stir occasionally.
Can be served at table from pumpkin. Add scoops of pumpkin on top of soup. Pass additional cheese and croutons.
Never turn oven higher than 325 degrees. It will shrink the pumpkin.
Sent: Friday, June 24, 2016 8:23 PM
Subject: Piccadilly egg custard
May I please have the Piccadilly egg custard recipe?
Sorry, I had no success finding the Piccadilly Cafeteria egg custard recipe.
I have the Wyatt's Cafeteria and the Morrison's Cafeteria egg custard
recipes here: 7-17-03
Sent: Friday, June 24, 2016 8:23 PM
Subject: Piccadilly gumbo recipe
May I please have the Piccadilly egg custard and gumbo recipes?
Several years ago, someone sent me some scans of a few actual recipe cards from Piccadilly,
and the gumbo was one of them.
Note that this is a food service recipe. It makes 3 gallons and 5 pints of gumbo - 58 servings.
If you don't want to make that much, you'll have to cut down the recipe.
"Granulated garlic" is like garlic powder, only not as finely ground. You can use garlic powder.
"Gumbo Filé" is filé powder - dried & powdered sassafras leaves. Spices section of the supermarket.
A "bain marie" is a pot within a pot or pan of hot water, similar to a double boiler. You can make a simple one.
Piccadilly Seafood Gumbo
1-1/2 lbs onions
2-1/2 lbs celery
3/4 lb green pepper
1-1/2 tsps granulated garlic
4 oz margarine
2 gals hot water
1 tbsp white pepper (Note #4)
1/2 oz paprika
12 ozs beef base
1/2 of #10 can tomatoes (approx. 2 lbs of tomatoes & 1 pint liquid)
8-1/2 oz salad oil
8-1/2 oz soft flour
1-1/2 oz gumbo filé
12 oz real cold water
2-1/2 lbs cooked fish (Do not use fried catfish)
2 lbs cut frozen okra
2-12 lbs peeled, raw shrimp (70 to 90 count)(Note #3)
5 lbs 7 oz cooked rice
58 orders crackers
1. Chop onions, celery and peppers 1/2". Add granulated garlic. Place in 4
gallon pot with margarine and sauté 15 minutes.
2. Add hot water, white pepper, paprika, beef base and tomatoes. Let come to
a boil, then simmer 30 minutes.
3. ROUX: Preheat salad oil to approximately 200° on medium hot fire. Add
soft flour and cook approximately 15 minutes, until medium brown, stirring
frequently. Remove roux from heat and cool to room temperature.(Note #1)
4. Fold roux into gumbo by rolling liquid with ladle. Care should be taken
not to break up vegetables. Bring back to boil.
5. Remove from heat, put in bain marie and let set approx. 1 hour or until
temperature of gumbo is approx. 180°.
6. Put 12 ozs real cold water in a clean sauce pan. Put the filé on top of the
cold water, mix at once very quickly with a whip (only long enough to moisten the file)
and immediately fold this carefully into the gumbo with a ladle. Don't over-mix
the filé and water and be sure to add it to the gumbo immediately, before the
filé becomes ropey. Immediately dip the filé pan into the gumbo to rinse it and
quickly pour it back into the gumbo while rolling with a ladle.
7. Remove any bones from the fish and break it up into bite-size pieces no
larger than the end of your thumb. Do not chop fish. Add to gumbo.
8. Run hot tap water over okra for approximately 3 minutes to thaw and
partially cook okra.
9. Fold okra and raw shrimp into gumbo with ladle. Hold in bain marie 15
minutes before sending to counter.
10. Rice is added when gumbo is served to the customer. (1 heaping soup
spoon per order, 1-1/2 ozs.)(Note #5)
Makes 58 orders (8 ozs gumbo & 1-1/2 ozs rice.
Equals 3 gallons & 5 pints.
#1 If roux is hot when added to liquid the oil may separate and give the
gumbo a greasy appearance.
#2 Gumbo should be made fresh for each meal, otherwise it becomes mushy
and not as good.
#3 Medium sized raw and left-over cooked shrimp may be substituted for
part or all of the shrimp weight. Cut raw and left-over medium shrimp in half.
#4 Amount of white pepper may be adjusted to regional taste.
#5 If customer does not want rice, no more gumbo is added.