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----- Original Message -----
From: Vicki
To: phaedrus@hungrybrowser.com
Sent: Wednesday, October 15, 2008 2:10 PM
Subject: Seeking recipe for Macheezmo Mouse Boss Sauce . . .
Hi! I live in the Portland, Oregon area. We had a chain of healthy mexican restaurants
here for some time, until the founder, Tiger Warren, was killed in a plane crash in the
river with his two young sons. A tragedy for his family, to be sure, and the eventual
demise of the restaurant (since resurrected by someone else, but not at all the same),
has been sad for all of us who enjoyed this, fast food to be sure, wonderful lunch spot.
They had two sauces which I crave, but for today, I'll only ask for one:
Boss Sauce - this was a sort of barbecue sauce. It may have had a tomato base, but definitely
had an orange flavor, with overtones of Worcestershire. It was very much like Pickapeppa sauce,
but that sauce is sold as a condiment, and would be typically used in very small servings. It
is much too expensive to use by the ladleful, which is how most of us used Boss Sauce. The folks
at Macheezmo Mouse would fill a pint jar or soup cup with it, and we could take it home to ladle
onto our own rice and beans.
I've posted several requests for the recipe online, but not with any great success - there is
one thread on Willamette week, where a former worker posts the information that it contained orange
juice, chili, and worcestershire, but cannot recall all of the ingredients - not at all surprising.
Please help me to find this recipe, I'll be eternally grateful! Vicki
Hi Vicki,
Sorry, there doesn't seem to be a recipe available for it. There are requests all over the web
for a recipe. The "real" recipe is held by Macheesmo Mouse's creditors, and no one seems to have
ever been able to create a copycat recipe.
There is a site that sells "Boss Sauce". No idea if it's the same, but they're using the name.
See:
Boss Sauce
Phaed
----- Original Message -----
From: Vicki
To: Phaedrus
Sent: Thursday, October 16, 2008 1:00 PM
Subject: Re: Seeking recipe for Macheezmo Mouse Boss Sauce . . .
Hi, Thank you for your input - I think I may play with the suggestions from the MM former employee.
I think it needs orange zest, and the suggestions for orange juice, chili powder, and worcestershire
sauce sound right. There's definitely a touch of tamarind from somewhere, and the worcestershire sauce
would supply that. It is really too bad this great little chain of really good fast food places had to
die. Well, thank you for your effort! Vicki
Hi Vicki,
Gosh, I was hoping you'd order some of the sauce that's sold on that website and then tell me whether
it was like Macheesmo's. Oh, well. Good luck with your experimenting. If you come up with a good copycat
recipe, please send it to me.
Phaed
From: "Emily"
To: phaedrus@hungrybrowser.com
Subject: Boss Sauce suggestions
Date: Tuesday, January 28, 2014 3:32 PM
I was once employed at Macheesmo Mouse...so long ago that my memory is fading, so yeah,
I can't remember the entire recipe for Boss Sauce.
But I loved that stuff SO MUCH that I made my own batches at home for my own personal Boss Sauce addiction.
What I do remember is having to boil the Ancho Chiles, then clean the seeds out of the softened chilies...
and then blending it into a paste. This was the chili ingredient. Then I remember using orange juice concentrate...
kind of a lot, too. A tall can...16 oz.? Not the normal frozen OJ can size, but the larger one you can buy at the store.
This was, of course, part of a HUGE batch of Boss Sauce for one storefront.
Then there was brown sugar and cumin. And soy sauce!
I am sure I am forgetting many other ingredients, but I noticed that in your investigating you hadn't come across
the FROZEN OJ concentrate and the Ancho Chili or the cumin ingredient and the soy sauce. We used Kikkoman regular soy sauce.
I seriously do not recall any worcestershire sauce, I am pretty sure that was the soy sauce. Really.
I don't recall measurements at all. I might play around with what I do remember and see if I can come close to
recreating it a home once again.
Cheerio!
Emily
----- Original Message -----
From: julie
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 16, 2008 2:21 PM
Subject: old recipe
When I was little (1970's) my grandmother in North Carolina had a housekeeper named Vee-ella.
She would make a dessert that she called "MacArthur Fudge".
It had two layers.
The bottom layer was a very moist brownie with nuts (probably pecans)- almost a cross between
a brownie and fudge.
The top layer was a rich chocolate fudge/glaze with marshmallows in it. It wasn't a frosting.
Both layers were about the same thickness.
They were to die for!
Thanks!
Julie
Hi Julie,
Sorry, no luck.
Phaed
----- Original Message -----
From: Janet
To: phaedrus@hungrybrowser.com
Sent: Friday, October 17, 2008 1:48 PM
Subject: Italian sponge soup
Have been searching for a recipe I found in a magazine of home cooks years ago.
The recipe owner said her grandfather made it every year only at Christmas as
it was too special to make any other time of year. The recipe had ground beef,
flour, baking powder, eggs, and Parmesan cheese that was mixed, baked in a dish
and then cut up to be served in broth. They did resemble little sponges.
Can you help?
Thanks!
Janet
Hello Janet,
Sorry, no luck. If it's really an Italian recipe, then it goes by another name.
There is nothing like that in any of our Italian cookbooks.
Phaed
From: "Shannon"
To: phaedrus@hungrybrowser.com
Subject: Sponge Soup
Date: Wednesday, December 23, 2015 11:40 AM
Hi,
Was talking to a lady at work who's family makes this. Started searching.
Found a recipe under Zuppa Imperiale.
Hello Shannon
"Zuppa Imperiale" is also known as "minestra reale." It is a specialty of Bologna, Italy.
I could not find a recipe for it with the ground beef that Janet mentions, but other than
that, it sounds right. Recipes & photos on these sites:
Zuppa Imperiale
Imperial Soup
Phaed
Subject: Italian soupsponges
From: Nancy
Date: 2/3/2020, 9:51 AM
To: phaedrus@hungrybrowser.com
1 doz eggs-well beaten-1 cup Romano or Parmesan-1 cup flour- 1 heaping tsp baking powder.
Combine all-put on greased cookie sheet. Cook at 375 until brown.cut into small squares
and add to any soup.
----- Original Message -----
From: Susan
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 09, 2008 5:47 PM
Subject: Banana roll
The Kresge department store in Windsor Ontario Canada, had a bakery and they made a
banana roll can you find it for me
Hi Susan,
Sorry, no luck.
Phaed
From: "Hugh "
To: phaedrus@hungrybrowser.com
Subject: Kresge's Banana Roll
Date: Friday, April 15, 2016 6:03 PM
Phaedrus,
Here is S.S. Kresge Banana Roll recipe
Hugh
Kresge's Banana Roll
YIELD: 12 Servings
One 8-inch round cake layer may be made with this batter. Prepare as directed below.
Bake in a 350-degree oven for about 30 minutes.
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature
Adjust rack to lower third of oven and preheat oven to 375 degrees.
Lightly grease a small area in the center of the baking sheet with solid shortening.
Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each
short end (the dab of shortening holds the foil in place). Grease and flour the foil.
Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour
cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color.
Add the sugar and scrape the mixture clinging to the sides into the center of the
bowl. Continue to cream until the mixture is light and fluffy. Add the egg and continue
to beat until the mixture is quite fluffy. Add half of the flour mixture until blended.
Then add the banana mixture, blending well. Add the remaining flour mixture, blending
until smooth.
Scoop the thick batter onto five different areas over two-thirds of the prepared baking
sheet. With a metal spatula, spread and coax the batter to cover the two-third of the
sheet. Now extend it to the rest of the sheet in as even a layer as possible. Bake for
8 to 10 minutes, or until the cake is light golden brown; the sides are beginning to
contract from the metal, and the cake springs back when lightly touched in the center.
Remove the pan from the oven. Using a thin bladed knife, gently release any portion of
the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at
a time, to release the foil from the pan's edges. Lifting up on the flaps, transfer it
to a large rack to cool. Place
a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for
30 minutes, then proceed to assemble the roll.
Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before
reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of
the filling will move to that end as you roll.)
Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with
the aid of the foil that extends on either side of the cake, roll the cake lengthwise
until you reach the other end. With your hands, wrap some of the foil around the roll
to assist you in rounding the shape as you work toward the other end of the cake.
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating
of powdered sugar over it. Lift it onto a serving plate with a long, widespatula or a
baking sheet without sides.
Filling:
Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon
sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is
soft, shiny, and smooth, but stiffer than for most desserts
----- Original Message -----
From: Vicki
To: phaedrus@hungrybrowser.com
Sent: Tuesday, October 14, 2008 6:43 PM
Subject: German Coconut Pie
Dear Uncle Phaedrus,
I hope you can help me find the recipe for German Coconut Pie.
It was served at the Dinnerbell Cafeteria in Houston, Texas, during the 70's.
(Perhaps at other times as well, but definitely then.)
The pie was in a regular pastry pie crust, and the filling tasted a lot like the
frosting on a German Chocolate Cake... .very gooey, with lots of coconut and pecans.
It was very sweet...almost like candy.
I have looked and have not been able to locate a recipe for this pie. Perhaps your
skills will be more successful!
Thank you so much for your service,
Vicki
Hello Vicki,
Sorry, I had no success at all finding The Dinner Bell's recipe. There is a "traditional"
recipe with that name on the Internet, but you said it is not similar.
Phaed
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