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-----Original Message-----
From: Joe
Sent: Sunday, October 23, 2016 12:52 AM
To: phaedrus@hungrybrowser.com
Subject: Voodoo Chicken sandwich from Subway Deli in Oklahoma City on south
meridian
Hello my name is Joe
And back in the late 80's and early 90's there was a restaurant named Subway
Deli on south meridian, not related to the Subway sandwich shops of today. I
believe it was owned by the same folks that own Trappers and Pearls and The
Cajun Kitchen (now also gone). Subway Deli was so popular it always had a
line outside at lunch and the also catered sandwiches to local businesses.
Any way they had s chicken sandwich called the Voodoo Chicken sandwich
It was a Chicken Brest cooked in the flat top or pan on a bun with lettuces
and Voodoo Sauce
The Voodoo sauce is what I am looking for
It was the consistency of thin honey and was red in color was spicy and sweet
I have looked for a long time but never found the recipe or anything like it
Any help would be appreciated
Hello Joe,
I had no success with this. The only mention that I can find of it is your
own request from 2005 here: NewsOK
There are a couple of mentions of the Subway Deli and Grill at 1920 S
Meridian, but nothing that helps find a recipe.
I'll post this for reader input.
Phaed
From: Timm
To: phaedrus@hungrybrowser.com
Subject: Chocolate Caramel Bars
Date: Thursday, October 20, 2016 11:39 AM
Here is a treat you may like to make for your loved ones during the holidays.
Timm in Oregon
Chocolate Caramel Bars
Ingredients:
For the Shortbread Layer:
2 sticks butter, softened to room temperature
1 cup white granulated sugar
1 teaspoon pure vanilla extract
2 cups all purpose flour
For the Caramel Layer:
60 Kraft Caramels
6 tablespoons heavy cream
For the Chocolate Layer:
3 cup semisweet chocolate chips, use best quality available
2 teaspoons vegetable oil, optional
Instructions:
Preheat the oven to 300F degrees. Line a 9 x 13 inch pan with parchment paper and spray with cooking spray.
For the Shortbread Layer: Blend the softened butter with sugar until light and fluffy. Add the vanilla and
blend for 30 seconds. Add 2 cups of flour and blend until a breadcrumb texture forms. Press the mixture into
the prepared pan and prick all over with a fork. Bake until lightly golden, about 35 to 40 minutes and then
let completely cool.
For the Caramel Layer: In a small saucepan over low heat, add the caramels and melt down while stirring
occasionally until creamy, about 10 minutes. Stir in the heavy cream and let thicken while stirring
occasionally to make sure mixture doesn’t burn, about 15 minutes. Pour the mixture over the cooled
shortbread crust.
For the Chocolate Layer: In a heatproof bowl over a saucepan of gently simmering water melt the chocolate.
If mixture is too thick, add vegetable oil and stir until completely combined. Pour the chocolate over the
caramel layer; refrigerate for 20 to 30 minutes until firm and then slice into bars.
From: Peggy
Sent: Monday, October 17, 2016 6:10 PM
To: phaedrus@hungrybrowser.com
Subject: MCL mash potatoes
MCL mash potatoes
Hi Peggy,
Sorry, no success with a recipe or a copycat. I’ll post this for reader input.
Phaed
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