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From: "Rosie"
To: phaedrus@hungrybrowser.com
Subject: Coney Sauce from Columbus Ohio
Date: Thursday, November 21, 2013 1:27 AM
Uncle Phaedrus,
I've noticed quite a few requests for Coney Island sauce over the past couple years and
thought your readers might like another one from Columbus Ohio!
Rosie
Coney Island Sauce
This recipe is from my uncle, S. A., who worked at a confectionery on the South Side
in the 1940s and ’50s. I make it a couple of times a year and freeze it in pint containers
so I can have my Coney Island fix whenever I need it.
*2 pounds ground beef (I use ground round) *
*2 medium to large onions diced *
*1 tablespoon garlic powder *
*2 teaspoons vinegar *
*1 can (6 ounces) tomato paste *
*4 tablespoons chili powder (I generally add a little more) *
*2 teaspoons cinnamon *
*1/2 teaspoon ground red pepper *
*2 dashes Worcestershire sauce *
*1 1/2 teaspoons salt and pepper *
*1 quart of water *
*1 teaspoon cumin *
*2 or 3 whole diced red peppers, or green will work, too *
*5 or 6 bay leaves *
*35 whole allspice, placed in a cheesecloth bag (this will be removed from the sauce
at the end of cooking and discarded)*
Brown ground beef, while adding remaining ingredients, and simmer 4 to 5 hours.
*Sue, Columbus*
From: Varsha
Sent: Monday, November 18, 2013 5:00 PM
To: phaedrus@hungrybrowser.com
Subject: Dimassi Tabouleh Recipe
Good afternoon,
I am trying to search for the tabouleh recipe from the Mediterranean Buffet chain Dimassi.
I went to the one in Houston, TX Medical Center. I searched for recipes online using
google and have found many for tabouleh in general as well as tried the one off of
allrecipe.com, but none of them really match what it looks like in the restaurant or there
is a slight difference in taste though I cannot quite put my finger on it. For starters, the
tabouleh in the restaurant definitely has a lot more green than any of the other tabouleh
recipes I have seen online. The ones I have tried online have bulgar wheat, lemon, parsley,
olive oil, mint & garlic optional.
Any help is much appreciated. Thank you!
Varsha
Hello Varsha,
Well, I had no better success than you in looking for Dimassi’s actual recipe. Their menu is here: Dimassi.
Their menu describes their tabouli like this:
Tabouli Salad: Chicken, wheat, parsley, onions, tomatoes, olive oil, lemon juice, salt.
and
Tabouli: (Chicken, Wheat, Tomatoes, Parsley, & Olive Oil)
I read a dozen or so reviews of Dimassi’s in which the writer talked about Dimassi’s
tabouli. One common theme that I noticed was that the reviewers said that Dimassi’s
tabouli has a much higher ratio of parsley to cracked wheat than other taboulis that
they had eaten. Several of the reviewers did not like this and complained that the
amount of bulghar (cracked wheat) was too little and that the excess parsley gave
Dimassi’s tabouli a different flavor. The excess parsley would also give Dimassi’s
tabouli a greener color than other tabouli recipes. That’s where I would start if I were
trying to duplicate Dimassi’s tabouli:
Take the closest recipe that you have found, increase the amount of parsley and
decrease the amount of bulghar.
There is a recipe and video for making a parsley-heavy tabouli here: Tabbouleh with lots of parsley and mint as it should be
There’s another recipe with a photo here: Taste.com
Phaed
-----Original Message-----
From: Al
Sent: Tuesday, November 19, 2013 3:02 PM
To: phaedrus@hungrybrowser.com
Subject: "Dewey's" Peanut Brittle recipe
I used to work for a felonious brokerage firm (unbeknownst to me,) which took
"Dewey's Brittle" of Warren, Ohio; "Public" around 1990-1991.
The FCC shut "Dublin Securities" down the winter of '91, and shortly after that,
"Dewey's" disappeared!
They made the best Nut Brittles I, (or anyone else who tried them,) has ever tasted!
I am trying to find the recipe for "Dewey's Peanut Brittle," And I wouldn't turn
down their Pecan Brittle either!
They were made in 8" Rounds; about 1/2"-3/4" thick, wrapped in a sealed plastic bag,
inside a square cardboard box. They produced: Peanut, Pecan, Cashew, and Almond Brittles.
The uniqueness of them was a light, crisp texture, not heavy or crunchy, buttery and
somewhat airy! You could eat an entire 8" round without feeling like a diabetic coma was
forthcoming!
Al
Hello Al,
Sorry, I found nothing but dead ends here. The Dewey Candy company applied for a number
of trademarks for different candy and brittle names in the 90s, but then seems to have vanished.
See: Trademarkia
Many of the trademark applications gave their address as Lordstown, OH, rather than Warren:
Dewey's Candy Company
6850 Tod Avenue, S.W.
Lordstown OH 44481
I found no mention of their brittles other than in legal filings.
Phaed
From: Donna
Sent: Monday, November 18, 2013 12:50 PM
To: 'Phaedrus'
Subject: Squash Casserole
Dear Uncle Phaedrus,
It is getting close to Thanksgiving and I want very much to make a Squash
Casserole, but alas have lost the recipe. I have really tried to find it online,
but cannot. Please help me. The ingredients were:
Yellow and Zucchini Squash, cream cheese, Ritz Crackers and onions.
I cannot remember any other ingredients, but I do remember how good it was.
I want to thank you in advance for your help.
Sincerely,
Donna in Ennis, Texas
Hello Donna,
I had no success finding a recipe that fit your exact requirements of cream cheese, yellow or summer squash and zucchini, and Ritz Crackers.
Where did you get the original recipe?
There are lots of squash casserole recipes that are similar, but I found none with that exact combination.
The cream cheese in particular is somewhat of a sticking point. Cheddar cheese and parmesan cheese are much more common.
Some of the “close, but not quite” recipes that I found are here:
This one has cheddar and sour cream: Two Thirty Ate
This one has the cream cheese, but calls for summer squash only. You could substitute zucchini for half the summer squash:
Group Recipes
This one calls for American cheese, but it might work if you substitute cream cheese:
Every Recipe
Phaed
Back in the 1960's and 1970's the recipe below found it's way into many local community and church cookbooks
Timm in Oregon
Squash Casserole
Ingredients:
2 pounds fresh zucchini and yellow squash, chopped
1/2 cup onion, chopped
8 ounce cream cheese, softened
Salt to taste
Black pepper, freshly ground to taste
Chopped garlic to taste, optional
1 sleeve Ritz crackers, crushed
Instructions:
Boil the squash with the onion in a small amount of water until just tender;
drain and place in a casserole dish. Add the cream cheese, salt, pepper
and garlic; stir well to combine. Top with crushed Ritz crackers and bake at
350°F for 25 to 30 minutes.
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