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School Cafeteria Yam Bars

-----Original Message----- 
From: Vicki 
Sent: Wednesday, November 01, 2017 4:09 PM
Subject: Yam bars

I have been looking for a bar-style treat made at Grand Prairie Elementary 
in Marion County, Ohio by the school's cooks in 1980. The cooks called them 
yam bars. They flavors were brown sugar, butter, and they were deliciously 
chewy. They had a very thin sugar glaze, similar to a glazed  donut's icing. 
I would love to be able to make these for family and friends. Thank you for 

Hi Vicki,

Sorry, I cannot find anything at all about these. I'll post this for reader input.


Griswold's Pineapple Bran Muffins

From: "Joy" 
Subject: pineapple bran muffins--I may have a match
Date: Thursday, November 02, 2017 12:54 AM

Hi Phaedrus...I love looking through all of your responses to so many requests! 
Tonight I was reading about Pamela who is requesting a recipe for pineapple bran 
muffins from Rike's Department Store in Dayton, Ohio in 2015.I may have something 
that could work for her..."Griswold's Bran Muffins," which is from a restaurant-motor 
lodge in southern California (Claremont). Griswold's was an L.A. tradition for many 
people--it was great. It sold some years ago, but I was lucky enough to buy their 
cookbook in the 1970s-1980s. I've made these muffins once or twice (they seemed like 
a lot of work but very delicious) and someday I intend to tweak the recipe a bit.

Griswold's Pineapple Bran Muffins

Muffin Spread:
1/4 c. butter
6 Tbsp. brown sugar
6 Tbsp. granulated sugar
2 Tbsp. honey
1 Tbsp. water

Muffin Batter:
1/2 c. whole wheat flour
3/4 c. cake flour
6 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 c. raisins2 eggs
1/4 c. honey
1/4 c. vegetable oil
1/4 c. drained, crushed pineapple
3 c. whole bran cereal
1 1/2 c. buttermilk
**Chopped walnuts (optional)

Make muffin spread: 
Cream butter, gradually beat in sugars, add honey and water and beat until fluffy. 
Set aside.Combine dry muffin ingredients; add eggs, honey, oil and buttermilk. 
Mix well. Fold in pineapple, raisins and bran cereal.Place 2 teaspoons of muffin 
spread and 2 teaspoons walnuts (if desired) in prepared muffin tins; 
fill 2/3 full with batter.Bake at 400 degrees for 18 to 20 minutes. Remove from 
oven and immediately invert on cooling rack.Yield: 18 muffins.

Hope this helps...Joy

Note: Joy is recommending these muffins as being good, not as tasting like Rike's muffins in particular.

My Bill of Fare

I don't want to give the impression that I am miserable at mealtime since moving to New England. There are places here where I can get most all of the Southern foods that I miss, and of course, we can cook them ourselves. There are also foods available here that I would miss if I moved back to Mississippi: fish and chips made with fresh haddock, fresh clam chowder, fresh fried clams, lobster rolls, and yellow-eye beans, to name a few.

"Fish and chips" here usually means pieces of deep-fried haddock with a crispy crust, usually a beer-batter crust. As you move down the Atlantic Coast, the fish used tends to become cod. Haddock is the best that I have had, and haddock with a good crisp crust is outrageously delicious. It's great broiled or baked, as well. Cod is acceptable, too. Hake is occasionally used, but I haven't tried it yet. The best "fish and chips" that I've had is at "Robert's Maine Grill" in Kittery, Maine.

Some seafood restaurants in the South, such as "Red Lobster," offer clam chowder as an appetizer. It's not bad, but I imagine that theirs is canned or frozen. Here, if you go to the right chowder house, you can get fresh clam chowder in three varieties: "classic white chowder," made with potatoes and milk; "red chowder" or "Manhattan chowder," made with tomatoes; or "clear chowder," which is, of course, clear. All are delicious, but traditional white chowder is my favorite. When I get a lunchtime craving for clam chowder at home, I often have Campbell's "Chunky Style" in the can. It's not quite as good as fresh, but it's fairly close in a pinch.

Most people that I know agree that lobster is delicious. There are dozens of lobster dishes, but two are most common here: boiled whole lobsters and lobster rolls. Boiled whole lobsters are tasty with drawn butter if you don't mind wrestling with the shell and claws to get to the meat. I buy lobster tails occasionally and grill them. Excellent! The other common way to eat lobster in New England is the lobster roll. This sandwich consists of a toasted, buttered, split-top hot dog bun filled with pieces of lobster (usually claw meat), mixed with more butter, celery, a bit of seasoning, and sometimes a little mayonnaise. Some places decry the mayonnaise and omit it. Lobster rolls are tasty with potato chips or French fries. Lobster stew, bisque, and chowder are also very good. I had French-fried lobster once, but it was pretty bland. Broiled or grilled is my favorite, although fancier dishes like Lobster Americaine, Lobster Newburg, and Lobster Thermidor are quite tasty.

We have fiddle-heads here occasionally as a side dish. They're not bad, but not something that I'd miss very much. If you've never had them, they're sort of like greens, for comparison.

I talked about Gulf Coast oysters before. The best fried oysters that I have eaten have been Gulf Coast oysters breaded with cornmeal, but the best oysters on the half-shell that I've had were cold-water oysters from the Gulf of Maine or Prince Edward Island. Crisp and briny and delicious with a squeeze of lemon juice and a glass of white wine. Many restaurants here offer a variety of different oysters on the half-shell.

I almost forgot fried clams. There are "clam shacks" up and down the coast in New England. The very first fried clams that I ever had were at a "Lum's" (Remember Lum's?) in Biloxi, Mississippi in 1972. I immediately found a new favorite food. Very tasty and crunchy. However, after I moved away from the Gulf Coast, I couldn't find fried clams on menus in Mississippi. I was saved by Mrs Paul's. Mrs Paul's Seafood company offered frozen breaded clams in the freezer case at the supermarket. I had a small deep-fryer, and I bought and cooked Mrs Paul's clams often. There are several brands of frozen fried clams available now (Gorton's and Sea-Pak are two, and Mrs. Paul's still offers them.). Red Lobster has them on the menu. In Maine, most every restaurant that offers seafood has fried clams, and I've eaten a ton of them since I've been here.

I also like steamed clams, stuffed clams, and clams casino, which were rare on menus in the South.

Bean suppers are popular in Maine. They're something that churches and civic organizations have frequently. This puzzled me a bit at first, until I found that hot dogs and hamburgers were served with the beans at these events. Cooking beans in a hole in the ground, or "bean-hole" is a tradition in New England. I'm not a huge fan of beans in general. People love baked beans, barbecue beans, red beans and rice, navy beans and pinto beans, even green beans, and I eat all of those, but I've never truly been a big fan. When we got to Maine, we began having "yellow-eye beans" as a side dish with meals in which we'd normally have ordinary baked beans. Yellow-eye beans are great! They might be hard to find in the South. You can get them dried or canned in New England. We usually have "Bar Harbor" yellow-eye beans in the can. Delicious with hot dogs, hamburgers, barbecue, or by themselves with a hunk of cornbread.

If you want recipes for any of these things, e-mail me.


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