Sent: Tuesday, November 13, 2012 7:25 PM
Subject: RE: Sealtest butter pecan ice cream
I’ve never had a butter pecan ice cream that actually had a butter flavor. They all taste like vanilla ice cream with pecans in it.
I’ve searched for it for years. Sealtest is the only one I‘ve tasted with butter flavor. It is the best. I would like any butter
pecan ice cream recipe that had butter flavor.
Thank you so much
Sealtest Dairy was a division of National Dairy Products Corporation of Delaware, which became part of Kraft Foods, Inc.
The Sealtest brand was ultimately acquired from Kraft (along with Breyers) in 1993 by Unilever, which retains the underlying
rights to the brand. Unilever combined Sealtest with their other ice cream division, which was Breyers/Good Humor. In Canada,
the Sealtest line was acquired by Nestlé. If you haven’t tried Breyers, you might try their butter pecan.
I cannot, of course, say with any certainty how buttery any given ice cream recipe will taste. You’ll have to make them and see.
However, the recipes on these sites all have a lot of butter in them. The first one, in particular, although it calls for miso,
says that it is very buttery:
Taste of Home
Mama's Southern Cooking
Serving Ice Cream
Timm in Oregon sent this:
Campechana de Mariscos Sauce
Goode Company Copycat
For the Sauce:
1/4 cup green olives, chopped
1/3 cup extra virgin olive oil
1/2 cup ketchup
1/2 cup chile sauce
1 tablespoon fresh oregano
1/4 cup fresh parsley, chopped
1 teaspoon serrano pepper, seeded and chopped
1/4 cup lime juice, freshly squeezed
1 cup Clamato juice
For the Vegetables:
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 teaspoon garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon sea salt
For the Seafood:
1 avocado, peeled and diced
1/2 cup new Mexican chiles, roasted, peeled and diced
1/2 pound shrimp, peeled, deveined and cooked
1/2 pound cooked Dungenes lump crab meat, picked over for shell and cartilage
Thoroughly combine the sauce ingredients and set aside. Mix the vegetables and combine with sauce mixture.
Delicately fold in the seafood ingredients: Serve in an ice cream sundae glass with warm homemade corn tortilla chips.
Sent: Monday, November 12, 2012 10:12 AM
Subject: Cafe Nile
There was once a restaurant in Kansas City named Cafe Nile that had extraordinary food. Especially wonderful were
the seafood bisque and the chicken dish with nuts and raisins. Any possibility of obtaining the recipes? Someone
told me that the bisque recipe was published in the KC Star some years ago, but I can't find it.
Thanks so much for your help.
Sorry, I was unable to locate any recipes at all from the Cafe Nile. I saw a couple of unanswered requests for the
seafood bisque recipe on message boards, so it must not be available. In cases like this, I usually try to locate
the owner or chef of the restaurant, and here's what I found:
The Café Nile was at 8433 Wornall Rd in Kansas City, Missouri.
This site says that Mohamed Hamid was a former chef at Café Nile, and that he moved to Topeka, Kansas to become chef
at "The International Grill" at Gage Center, S.W. Huntoon and Gage in Topeka, Kansas:
(The Mohamed there, and the one at the next site may be the same person - I was unable to determine.)
This site says that Jean Cummings' husband, Mohamed, of "Mohamed's Hummus" was a former owner/chef of Café Nile:
"Mohamed's Hummus" has a facebook page, and they are located at 4012 Washington, Kansas City, MO. (913) 710-2001. See:
This site says that Abraham Salem was a former owner/chef of Café Nile and that he is back in business on Wornall Road at
"The Petra Café" at 7630 Wornall Road in Kansas City, Missouri:
I know these aren't recipes, but they might point you in a direction to either find someone who has the recipes you seek,
or to at least once again taste the seafood bisque and perhaps even the chicken.
Sent: Sunday, November 11, 2012 7:06 PM
Subject: Chuckwagon Stew
Hi UP, in the late 1960s and 1970's a restaurateur opened two dark restaurants in Philly. One was in Bala Cynwyd on
City line Avenue and one in Elkins Park on Washington Lane and Church Road. They had wooden floors. You got your food
by taking a tray and sliding it along a cafeteria slide rail. The good and half a dozen servers were behind glass and
they would dish your food out etc. you would pay at the end of the line. The tables and chairs were picnic tables and
benches and you could get complimentary pickles pickled tomatoes and cucumbers at a kiosk in the dining room.
My favorite dish was their beef stew. It had peas in it. And I think small whole onions. It was unbelievably aromatic
and good. The meat was fabulous. It was never different. Always spectacular.
I make beef stew buy have never equaled this. A long time ago a friend was dying slowly in the hospital and in the last
few days we talked about the wonderful times we had shared and it turned out that many of them had been dining together
and we talked about the beef stew at the Chuckwagon. My friend told me that he guessed that the recipe was not complex.
I asked why. He said because it was so good. I cannot get him back but maybe the beef stew.
I wish that I could help, but I didn't find anything except a couple of mentions of The Chuckwagon. One fellow was
reminiscing about the pastrami sandwiches he used to get there. Someone else sold a matchbook cover on E-Bay from
The Chuckwagon in Elkins Park. Those are just about all I could find. No recipes, and no mention of the beef stew.
I'll post this on the site - perhaps a reader can help.