From: Mary Ann
Sent: Thursday, October 19, 2017 3:05 PM
Subject: School cafeteria recipes
Looking for Manhattan meat rolls and marina chocolate cake.
Hello Mary Ann,
You didn't give me the name of the school or descriptions of the dishes,
either of which might be helpful in finding the recipes. I cannot find any
recipe for "marina chocolate cake."
There is a recipe for "Manhattan Meat Rolls" below.
Manhattan Meat Rolls
For the meat filling and sauce:
1 1/2 lbs. lean ground beef
2 cans condensed tomato soup
3 T all-purpose flour
1/2 tsp. salt
1 T chopped fresh parsley
1/2 tsp. herbes de Provence (or 1/8 tsp. each marjoram, rosemary, thyme, and
Dash of freshly ground black pepper
1/4 cup water
1/2 tsp. beef bouillon
For the biscuit dough:
4 cups all-purpose flour
2 T baking powder
1 tsp. salt
1 T sugar
1 cup shortening
Milk to moisten the dry ingredients
Brown the meat in a skillet and drain any extra grease from the pan. Stir in
one can of the tomato soup and cook until the soup is blended with the meat.
Add the flour and salt and mix well. Continue cooking for about two minutes,
stirring continuously. Remove the skillet from the heat and allow the meat
filling to cool while you make the dough.
Blend the flour, baking powder, salt and sugar. Using forks or a pastry
blender, cut the shortening into the dry ingredients as if making biscuits.
Add enough milk to produce a soft dough. Knead the dough five or six strokes
on a floured surface, then divide it in half. Roll each half to a scant half
Grease enough baking sheets for two dozen rolls and preheat the oven to
Spread the meat evenly on the dough and roll the dough into logs. Moisten
the outer edge of the dough and seal it to the roll. Shape the logs to the
desired roundness. Cut the logs into three quarter inch slices and place the
slices one inch apart on the baking sheets. Bake the rolls for about
twenty-five minutes or until lightly browned on top.
Make the sauce while the rolls are baking. Wash and finely chop the parsley.
Dissolve the bouillon in the water and blend all the ingredients together
with the second can of tomato soup in a saucepan over moderate heat. Remove
the sauce from the heat when it begins to simmer.
Serve the rolls hot from the oven and allow diners to add sauce if they wish.
Subject: Manhattan Meat Rolls and Marina Chocolate Cake
Date: Tuesday, November 21, 2017 12:20 PM
Could this be the Marina Cake she is asking about? Found it on Pintrest and
it claims to be the authentic recipe.
2 1/4 Cups Flour
2 Cups Sugar
1/4 Tsp Salt
2 1/2 Tsp Baking Soda
1/2 Cup Cocoa Powder
1 Cup Vegetable Oil
1 Cup Buttermilk
1 Cup Hot Water
1 Tsp Vanilla
Pre-heat oven to 350 degrees. Mix all dry ingredients together. Mix liquid ingredients
and eggs. Add liquids to dry ingredients, and blend well. Pour into greased and floured
9x13 cake pan. Bake until it tests done with a toothpick (approx. 30 minutes).
Allow to cool.
1 Pound Powdered Sugar
4 Tbs Flour
1 Cup Butter
4 Tsp Vanilla
4 Tbs Milk
Blend well, and spread on top of cooled cake.
Sent: Friday, October 13, 2017 4:37 PM
I was a third generation Piccadilly man I just found out today that my folk
got rid of All their Piccadilly recipes I’m dumbfounded as to why they
wouldn’t ask one of us if we wanted them I mean they had recipe boxes of all
the recipes from all the departments I’m heartbroken incidentally they also
had all the Morrison cafeteria recipe boxes as well I guess from some
corporate espionage by my grandfather back in the cafeteria wars days lol
your Mac an cheese is def the real recipe the nutmeg is the give away plus
every real Piccadilly recipe calls for oleo never butter. I’m searching for
two recipes their gumbo and their bread pudding with rum sauce recipes
A few years ago someone sent me a few scans of Piccadilly recipe cards. The
bread pudding was not included, but the gumbo was one of them. See the
recipe here: 8-1-16
I've never been able to locate Piccadilly's bread pudding recipe, but Luby's
Cafeteria bread pudding is here: Luby's at Home
The Piccadilly index page is here: Piccadilly
In North Mississippi, we had fried catfish and hush-puppies at home occasionally. My Dad would sometimes bring home a
"mess" of catfish that he'd caught on a fishing trip, and hush-puppies were one of Mom's specialties. Hers are still the
best I've ever eaten - delicately flavored, not overpowered with onion and cornmeal. More often, though, we'd have
catfish and hush-puppies at a "fish camp." "Fish camps" were eateries that specialized in catfish. They were usually out
in the country, and often on a river or lake, rather than in town. As time passed, "fish camps" became "catfish & steak
restaurants" and the "camp" was mostly dropped. There are places in Maine where you can get fried catfish. It's often on
the menu at barbecue restaurants in Maine. Other than the fact that they are both Southern foods, I'm not sure of a
connection between barbecue and fried catfish. I don't recall barbecue restaurants in the South typically having fried
catfish on the menu. Most likely, if I went to a barbecue place I wasn't looking for catfish, so I might not have noticed it.
Another excellent fish we had in the South was crappie. No, that's not pronounced like it looks, at least not where I
grew up. It's pronounced like the "a" was an "o": like "croppie". It's not a fish that's usually served in restaurants.
It's a fish that we caught ourselves. They have a sweet flesh that is very tasty when battered with cornmeal and fried.
Probably the best-tasting pan-fish that I know. Interestingly, in Southern Louisiana, white crappie are called "sac-au-lait",
which loosely translates as "bag of milk."
When I was still in elementary school, we moved from North Mississippi to the Mississippi Gulf Coast. One of the first
outdoor pastimes that we learned on the coast was "crabbing". Blue crabs were numerous in the coastal waters. You didn't
need a boat to go crabbing and you didn't have to go anywhere special to find them. All you needed was a "crab net" and some
scrap pork-bones or pieces of raw chicken. A crab net was a small round sort of net basket with two concentric metal rings.
It was made so that when it rested on the bottom, it would collapse and lay flat. You tied a chicken neck or a scrap pork bone
in the middle and lowered it into the water near a pier or pilings, and in a short time, a crab would smell the meat and creep
in to dine. Every few minutes, you'd pull up your crab-net to check it and more often than not, there would be a big blue crab
in the net. They were so stubborn about letting go of the bones that you could often catch them without a crab-net, you could
use just a pork bone tied to a string. You could carefully lift them out of the water and then lower them into your bucket.
They wouldn't let go, even to save themselves. Collect a few of those and take them home and you'd have a meal. Of course, you
could also buy crabs at the seafood market. Anyhow, the way we cooked crabs was this: Take a big pot, fill it two-thirds full
of water and add salt. Bring it to a boil and then add Zatarain's Crab & Shrimp Boil, which was a porous bag of aromatic Cajun
spices, sort of like a big tea-bag. Then add the crabs and bring it back to a boil according to the instructions on the package.
Some people also put ears of corn and or sausages in the pot. I was never very fond of boiled crabs. Being told that parts of
their "innards" are called "dead-man's meat" may have put me off a bit. I stuck to the claw meat, for the most part.
The first time I ever ate a shrimp, it was a fried shrimp, with the head and shell removed, that came already breaded in a box
from the grocery store freezer. Mom bought those and fried them in North Mississippi. After we moved to the coast, we went to
the seafood market and bought fresh shrimp, peeled and de-veined them, then breaded them and fried them. A lot of extra trouble,
but much cheaper and even better tasting. We also boiled shrimp in Zatarain's Crab & Shrimp Boil. A big pot of boiled shrimp was
sometimes dinner, along with a couple of sides (Maybe corn on the cob.) and crackers. You boiled shrimp the same way as you boiled
crabs, with Zatarain's. You had to peel the shrimp as you ate them, and when you finished you had a big pile of shells on your
plate or in a separate bowl. We dipped them in cocktail sauce or ketchup. I was a picky child and didn't like them as much as fried
shrimp, but that changed as I grew older. After college, I began going to "shrimp boils" with friends, and I developed a taste for
them. I could eat a bushel of them even now. Of course, we have shrimp in Maine, although if their numbers continue to dwindle in
he Gulf of Maine, you soon won't be able to buy them. You almost have to get bank financing to buy them now! We have Zatarain's in
the supermarkets in Maine, but another choice for seafood seasoning in New England is "Old Bay."
The first oyster that I ever ate was a fried, cornmeal-breaded, Gulf of Mexico oyster. Pint jars of Gulf oysters were available in
the grocery stores in North Mississippi. My Mom would batter them with cornmeal or a mixture of cornmeal and flour and fry them
up crisp, and they were delicious. I've had lots of fried oysters in Maine, and they were quite good. However, while Northeastern
oysters are better on the half-shell, Gulf of Mexico oysters are a bit more meaty and flavorful when fried, at least to my palate.
Cooks in New England tend to bread their oysters for frying with flour or flour and breadcrumbs, but in the South cornmeal or
cornmeal with a little flour added is common. To me, the cornmeal adds something to them that's lacking from the ones without it.
The taste of nostalgia, perhaps.
In the Northeast, some restaurants offer a "fried oyster roll", similar to a "lobster roll". It consists of fried oysters battered
with flour, with a bit of lettuce and celery, and served in a split top hot dog roll with a bit of mayo or aioli or tartar sauce.
It's good, but it's not as good as a real "oyster po-boy." A "fried oyster po-boy" as I know it, is made with cornmeal breaded fried
oysters in a horizontally sliced French bread baguette. The dressing is usually remoulade or tartar sauce. Lettuce and sliced tomato
finish out the sandwich.
The second way that I tried oysters was in my Dad's oyster stew. He would take a saucepan of milk, add oysters and a chunk of butter,
and simmer it until the edges of the oysters began to crinkle. He'd add salt and pepper, and we'd eat the stew with soda crackers.
Tasty. Campbell's Soup used to make a canned version that wasn't too bad. They might still make it, but the markets here don't seem
to carry it.
If you want recipes for any of these things, email me.
To be continued.