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2012

Jo Mazotti

-----Original Message----- 
From: Hugh
Sent: Saturday, September 22, 2012 9:22 AM
To: phaedrus@hungrybrowser.com
Subject: Looking for a recipe for Jo Mazotti

Dear Uncle Phaedrus

There are recipes around the web for this but the one that I used as a university student came from a Canadian women's magazine. 
It was 1972 and four of us rented a house. We threw a large party for perhaps 30 guests. One of the girls had a recipe for 
Jo Mazotti from a magazine so we scaled it up to feed a crowd and succeeded brilliantly if I may say so. It included ground pork 
but I believe that there were other meats as well. It was definitely clipped from a Canadian women's magazine - maybe Chatelaine 
but there were other magazines at the time. The recipe would have been published between 1969 and 1972. I have searched over the
years and have tried some "simpler" recipes for Jo Mazotti but they do not compare with my fading memories. Any thoughts on this?

Thank you, Hugh

Hello Hugh,

The origin, the various names for, the various spellings of names for, and the variety of ingredients used in this dish are discussed in this newspaper article: Johnny Marzetti

Various kinds of pasta, meats and cheeses are used in different recipes, but I did not come across a recipe that used more than one meat at the same time.

I did not find a jo mazotti recipe that mentioned Chatelaine magazine. Chatelaine has a website, but no jo mazotti (or any of the various names) recipe appears in their recipe database. Their database may not go back far enough.

I know of no way to pursue the idea that it might have been in another Canadian magazine without actually knowing the name of the magazine that it was in.

There is a recipe below from the Fannie Farmer cookbook and one that sounds interesting on this site: Odette's Recipes

Without more detailed information about the recipe that you had, I know of no way to pursue this. I will post the request on my site in hopes that a reader can help.

Phaed

Jo Mazzotti

Source: Fannie Farmer Cookbook - Tenth Edition

1/4 cup butter or other cooking fat
1 1/2 pounds lean pork, ground
8 large onions, sliced
3 cans concentrated tomato soup or 1 can tomato paste and 2 cups water
1 pound mushrooms, sliced
1 bunch celery, diced
2 green bell peppers, cut fine
Juice of 1/2 lemon
Salt and pepper
1 pound sharp cheese, cut small
1 large package broad noodles

Excellent for a buffet supper. Even better if you make the sauce the day before and let it season.
Use other meats in place of pork if more convenient - ground beef or pork sausage.
If you use sausage, you will not need extra fat.

Cook butter, pork and onions together until well browned. Add tomato paste, mushrooms, celery, peppers, 
lemon juice, salt, pepper and cheese. Simmer 15 minutes to make a rich sauce.

Meanwhile, in a deep kettle of boiling, salted water (1 teaspoon to each quart), cook noodles until just tender. 
Drain and mix with the sauce. Cover closely and cook slowly 1 hour on top of stove or in a 350 degree F oven.

Serves 12 to 16.

Liverwurst/Braunschweiger Sandwich


From: JC 
Sent: Friday, September 21, 2012 6:39 PM
To: phaedrus@hungrybrowser.com 
Subject: Mint Casino Las Vegas

My dad and I were talking about loving liverwurst/braunschwager sandwiches... he mentioned that one of the best he ever had
was at the Mint Casino in Las Vegas in the early '60s... I tried a websearch with no luck... it came back with either grilled 
cheese sandwiches or liverwurst sandwiches...

Can you help?

JC

Hello JC,

The Mint is famous for several reasons – Country singers Patsy Cline, Jimmy Dean, and Loretta Lynn appeared there; Hunter S. Thompson stayed there while writing his famous book "Fear & Loathing in Las Vegas"; The casino was used in scenes for the James Bond movie “Diamonds Are Forever” and also in scenes for U2’s music video for “I Still Haven’t Found What I’m Looking For”; The Mint sponsored the “Mint 400” off-road race from the 1960s to the 1980s. In 1988, The Mint was sold and became part of Binion's Horseshoe. I had no success finding anything at all about their food. I’ll post this on the site, in case a reader can help.

“Liverwurst/braunschweiger” is a bit confusing for those not familiar with the sausages. The terms “liverwurst” and “braunschweiger” are often used interchangeably for the same sausage, made with pork liver. Many people, however, make a distinction and say that all braunschweiger is liverwurst, but not all liverwurst is braunschweiger. They say that braunschweiger is always smoked, but liverwurst is not always smoked. Some also say that liverwurst is spreadable, while braunschweiger is firmer and must be sliced. There’s not always consistency in discussions about them. It further clouds the issue when people write or say it as “liverwurst/braunschweiger sandwiches” rather than saying “liverwurst OR braunschweiger” or “liverwurst AND braunschweiger”. Said like that, it sounds like there are always two kinds of sausage on the sandwich, whereas it’s usually one or the other, which may be the same thing, anyhow, because the same product is sold under both names.... Confusing, isn’t it?

As for recipes, since I could not find any details about the sandwich as it was served at The Mint, then I have no idea how to make anything similar. You and your dad will likely have to try to use his recollection of the sandwiches from The Mint to try and duplicate them. I found a couple of tips and some recipes on the sites below. If you want to look at some more recipes, go to Google and search for them as either “liverwurst sandwiches” or as “braunschweiger sandwiches.” I think you’ll have more luck that way than searching for “liverwurst/braunschweiger sandwiches”.

Someone said on a message board that in Pennsylvania many folks fry the liverwurst or Braunschweiger for their sandwiches and then serve them on rye bread with raw onion. In many places gherkins are served with this sandwich.

Simply Recipes

Tasty Kitchen

Dinner Tool

SparkPeople

Phaed


Entenmann's Walnut Coffee Ring

-----Original Message----- 
From: Phyllis
Sent: Tuesday, September 25, 2012 10:53 AM
To: phaedrus@hungrybrowser.com
Subject: Entenmann's cake

Entenmann's Coffee Walnut Cake with Coffee Buttercream was my husband and son's favorite before it was discontinued. I believe it was made 
in a ring shape and garnished with small chocolate shavings. I'd love to surprise them both with this cake on Thansgiving.Can you find the 
recipe for us????

Phyllis 

Hello Phyllis,

Sorry, I can't find a recipe that claims to be a copycat for the Entenmann's cake.

Have you tried this?

Coffee Walnut Cake

How about this one:

Wilde in the Kitchen

These are all that are available, as far as I can determine. It's extremely rare to find a copycat recipe for a commercial bakery cake.

Phaed


Helms Bakery Cheesecake

From: debbie 
Sent: Friday, September 28, 2012 3:36 AM
To: phaedrus@hungrybrowser.com 
Subject: Helm's Bakery cheesecake

Dear Uncle Phaedrus,  

Could you possibly locate the recipe for the Helm's Bakery cheesecake from the early 60's?  My mother has fond memories of this 
being delivered on the Helm's Bakery truck may years ago.  (By the way, this was the only cheesecake she ever really enjoyed.)  
Thank you very much!  

Debi    
P.S. This was probably a Corris Guy recipe.

Hello Debi,

Sorry, I had no success finding a recipe or copycat for either a Helms Bakery or a Corris Guy cheesecake. There are very few Helms Bakery recipes available.

Phaed


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