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----- Original Message -----
From: Earlene
To: phaedrus@hungrybrowser.com
Sent: Monday, October 11, 2010 9:54 AM
Subject: Recipe request
Hello Uncle Phaed.
I'm in search of a pecan pie recipe that uses tapioca in the filling
instead of all the sugar. Everything else about the pie seemed the same...
it just wasn't as sweet.
Your help is much appreciated. Thank you.
Earlene
Hi Earlene,
I had no success finding this. Sorry.
Phaed
Hi Phaed,
Someone was looking for a tapioca pecan pie because it was less sweet.
I don't have one made with tapioca, but the one I do have is made with
flour, which is basically the same idea, and it is less sweet. It's the
one I prefer because of that.
PS I guess maybe somebody named Flournoy first made it--I don't know why it has this name.
Flournoy Pecan Pie
1/2 c sugar
1Tablespoon flour
1/4 tsp salt
1 cup Dark corn syrup
3 eggs, slightly beaten
1 1/2 tsp vanilla
4 Tablespoons butter, melted and cooled
1 c pecans
Just mix everything except pecans, then add pecans. Pour into pie crust
(we always said "pie shell" but I'm not sure everybody knows what that means anymore).
Bake at 300 degrees for 50 minutes. Should be just set in the center.
Maybe this will help if she can't find the other one (and if you can't, who can?).
Margaret
----- Original Message -----
From: Diane
To: phaedrus@hungrybrowser.com
Sent: Sunday, October 10, 2010 4:19 PM
Subject: Recipe Search Request
Phaedrus,
I am looking for a dinner roll recipe I found in either a Pillsbury or
Betty Crocker cook booklet, the 6x9-in ones sold at supermarket checkouts.
This would have been late '70's or early '80's.
I do not remember the name, but the unusual ingredients were a can of
cheddar cheese soup and a package of dry Ranch Style dressing mix.
These were beyond delicious - to me - and I've love to have the recipe again.
Thank you so very much,
Diane
Hi Diane,
Sorry, I couldn't find a recipe like that. Might have better luck if you can
remember that name.
Phaed
Subject: Fulfilling a very old request!
From: gwen
Date: 1/16/2019, 6:39 PM
To: phaedrus@hungrybrowser.com
Good evening,
I hope this email finds you well, safe from the horrors of our climate (political and environmental),
and continuing to enjoy the breadth of memories and requests that come your way.
I offer the following in response to this request: https://www.hungrybrowser.com/phaedrus/m1105F10.htm#2
Golden Pan Rolls
Makes 2 dozen
3-1/2 to 4 cups all-purpose flour
2 tablespoons sugar
1 envelope ranch salad dressing mix
2 packages (1/4 ounce each) active dry yeast
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup butter, cubed
1/4 cup milk
2 eggs
2 tablespoons cornmeal, divided
In a bowl, combine 1-1/2 cup flour, sugar, dressing mix and yeast. In a saucepan, heat the soup,
butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add eggs; beat on
medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled,
about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape each into a
ball.
Grease a 13-in. x 9-in. baking pan and sprinkle with 1 tablespoon cornmeal. Place rolls in pan;
sprinkle with remaining cornmeal. Cover and let rise in a warm place until doubled, about
30 minutes. Bake at 400° for 15-18 minutes or until golden brown. Remove from pan to wire racks.
Warm regards,
Gwen
----- Original Message -----
From: Melissa
To: phaedrus@hungrybrowser.com
Sent: Saturday, October 09, 2010 8:46 PM
Subject: Long lost recipe
Uncle Phaedrus:
In 1980 I recieved a Betty Crocker cookbook as a wedding gift, in it was
the most delicious recipe containing brussels sprouts and carrots, and I
can't seem to find it anywhere. The dish was saute'ed and in this particular
recipe, was suggested to serve over Spaghetti noodles- I looked in the more
recent Betty Crocker editions, but they don't have it in them. Would be
greatly appreciative if you could unearth it for me! Thanks! -Melissa
Hello Melissa,
Sorry, I had no success. We need more information here, such as the exact
name of the recipe and/or more of the ingredients.
Phaed
Anna sent this recipe:
Hi, Uncle Phaed!
I have a 1982 Betty Crocker cookbook and the only recipe containing Brussels
sprouts and carrots is "Carrot-Sprout Salad". Here it is:
Heat 1/2 cup Classic French Dressing [my note: recipe also given in the book]
and 1 package(10 ounces) frozen Brussels sprouts to boiling; reduce heat.
Cover and simmer 8 minutes. Add 1 can (16 ounces) sliced carrots, drained;
cook until Brussel sprouts are tender. Cover and refrigerate, stirring
occasionally, at least 6 hours but no longer than 48 hours. Serve on salad greens.
6-8 servings.
Anna
----- Original Message -----
From: Shirley
To: phaedrus@hungrybrowser.com
Sent: Wednesday, October 13, 2010 12:48 PM
Subject: 1950's pizza cheese
in the 1950's [ in flint michigan ] pizza was the best ever the cheese smelled
and tasted very strong, how did it differ back then? Shirley ,Thank you very much.
Hi Shirley,
I didn't find anything - something like this is very difficult to search for.
However, one may speculate:
1) The cheese hasn't changed - your taste buds have changed. It's a scientific
fact that our taste buds and the way we taste things change as we get older.
I still could swear that coca-colas tasted much better when I was a child and they
came in those green glass bottles and cost a nickel. The Coke company says no.
2) The 1950s Flint pizza parlors from which you are remembering the taste may
have used some particular brand of cheese that isn't available anymore. Cheese
from smaller producers can vary a lot in taste, anyhow.
Any better answer than this is likely going to have to come from someone who has
been working in a Flint pizza parlor for 50 years.
Phaed
From: Jack
Sent: Friday, April 06, 2012 2:24 AM
To: phaedrus@hungrybrowser.com
Subject: from your site: 1950s pizza cheese.
There’s a very good chance the pizza parlor she frequented back then used actual buffalo mozzarella
instead of the mild cow stuff we typically think of as “pizza cheese” today.
It’s stronger, creamier and definitely brings a new and wonderful dimension to pizza, IMO.
From: Roger
To: Phaedrus
Sent: Tuesday, October 12, 2010 11:37 AM
Subject: Homemade Cho Cho Ice Cream Bar Recipe
Thanks for responding. I appreciate your doing so.
Another nostalgic item that you won't know about unless... I'm 72 and
back 63 years ago there used to be a candy bar called "Dip It". It too
had a malted flavor. It was sort of like a 3 musketeer in composition.
Red wrapper with blue on it. Tasted best frozen. Then they put a stick
in it and recommended freezing it. Then it disappeared. Sure tasted good
while it lasted. The original composition Walnut Crush candy bar and Cherry
Hump were other tasty ones.
Thanks again,
Roger
Hi Roger,
I'm afraid 63 years ago is a few (very few, though...) years before my time.
I never heard of "Dip It" candy bars. I couldn't find anything about them on
the Internet, either.
Some of these candy products and ice cream treats were regional - they were
never available in all parts of the country. I don't recall Cho Cho's in the
Deep South where I grew up, nor Dip Its nor Walnut Crush, nor Cherry Humps.
I'm still looking for "Lemon Ice Box Pie on a Stick" ice cream bars. I liked
those when I was a child in the South, and I can't find them in stores now,
either in the South or in the Northeast. They were basically vanilla and lemon
ice cream with something like a cookie crumb coating.
Speaking of malted flavor, vanilla malteds were always a favorite of mine. You
could get one at any drugstore soda fountain. Nowadays most drugstores don't even
have soda fountains. I can still get malteds at some ice cream shops and dairy bars,
but more and more often I have to settle for a milkshake. Yeah, I know I can
buy malt powder and make them myself, but I wanna be able to get one when we go
to the dairy bar.
What's next? It's gotten difficult to find ice cream sandwiches with vanilla
cookie in the grocery store. The ones with chocolate cookies are everywhere,
but the vanilla cookie ones have become rare.
Phaed
Update:
Photos of these candy bars:
Topps Dip-It Candy package
Cherry Humps package
Fenn's Walnut Rush package
There's actually a recipe for homemade Walnut Crush here:
Homemade Walnut Crush
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