Sent: Wednesday, November 21, 2012 12:13 PM
Subject: Recipe Request
Can you find out the recipe for Kemoll's Restaurant (in St. Louis) appetizer, Carciofi Fritti, flash-fried artichoke hearts?
I had it once but lost it and cannot find it after doing a search for it. I obtained it when I was taught the dish by one
of the family members.
Sorry, no luck. That recipe, especially the sauce, is a big secret. You had something special when you had the recipe.
There are lots of fried artichoke recipes on the web, but never having had Kemoll’s, I have no idea which ones might be close.
This recipe says that it produces fried artichokes like those served at an un-named restaurant, so this one might be similar:
Quick - Dish
On Wed, Nov 21, 2012 at 12:43 PM, Judith wrote:
Every year they would send their maitre'd around the world in the sixties to check on recipes for their special monthly
international dinners. He found a restaurant in Rome that specialized in that flash-fried version using peeled fresh
artichokes (and I have had no one else's that remotely resembles theirs) so maybe I will get in touch with the family
and see if they will give it to me again!
This is the closest I have seen that resembles their batter and how they prepare it in the pictures. Also, their sauce
is similar to a Hollandaise for dipping.
Carciofi Fritti alla Senape
Thanks, anyway. Judy
Sent: Thursday, November 22, 2012 3:43 PM
Subject: A Betty Crocker recipe
I love your site. From it, I have located several recipes I had given up on ever finding. Just today I found Squaw Bread--pretty
sure that fry bread recipe you have posted is the one I'd given up on. I've also found a ton of interesting recipes to try.
I have tried all the searches you suggest before writing this request.(I was very disappointed that I couldn't find it on the Betty
Now, the soup recipe I'm looking for is from one of the hardback Betty Crocker books. It's in either the one printed in the 1940s
or the one printed in the 1950s. Once upon a time I had both; alas, no longer. (Actually, my roommate at the time had the 1940s one,
and that's the one I think it's in.)
It may have been called Corn Chowder rather than a soup. the end result wasn't thick, but thin like a soup. I remember a good bit
of corn was in it. It had a tomato sauce/juice base. After letting it simmer for a good while, the very last thing you did was to
pour a little milk in it. (I think canned evaporated milk.) I want to say it also had potatoes in it, but I'm not sure and I have
no memory of the other ingredients.
What I do remember is the taste was phenomenal, when it was ready to be eaten was when you added the milk and the color you were
pouring it into was red, and I really want to cook it again.
If I weren't so sure it was in one of those two cookbooks, I wouldn't even bother asking, but I am positive it was in one of them.
And my intuition is telling me that it was in the one printed in the 1940s. I'm hoping you have the books, or one of your readers
does, and all you have to do is look it up.
Thank you so much,
Sorry, we don’t have a Betty Crocker cookbook from so long ago. Ours is from the 1980s.
The below recipe doesn’t say “Betty Crocker”, but it sounds like your description.
4 slices bacon
1/2 c. chopped onion
1 can cream style corn
1 tomato, diced
2 c. diced potatoes
1/2 tsp. salt
1/4 tsp. white pepper
1 or 2 tsp. sugar
2 c. boiling water
1 can evaporated milk - lg.
1/2 tsp. Pleasoning or seasoning may be added
Cut bacon into 1/2 inch pieces. Fry slowly until light brown. Pat dry with paper towel.
In large saucepan, sauté onion in 2 tablespoons margarine. Add other ingredients except milk.
Simmer slowly until potatoes are tender. Just before serving, add milk and reheat but do not boil.
Decorate each serving with chopped parsley. Serves 8.
Thank you so much. I'm going to give this a try because it's the first one I've seen that uses the evaporated milk.
I don't know why, in all my searching, I wasn't able to locate it. If this isn't it, it's going to be dang close.
I saw your post regarding the Betty Crocker Corn Chowder-soup, or whatever. Let me help.
The recipe is in a Betty Crocker cookbook(page 403) my wife received as a gift in the 1960s.
We were married in 1965 and it may have been a wedding present. The book was a ring binder and,
alas, the first couple of pages including the publishing date are missing. The book has seen hard use.
But, whatever. The requested recipe is very, very close to what you posted. The name is actually
Corn-Tomato Chowder and there is a published note before the recipe that says “From Freda De Knight,
our vivacious friend, who writes the column, ‘A Date With a Dish,’ for Ebony Magazine and is also
editor of a cookbook by the same name. See color picture p. 398.” The photo shows a good looking
soup with dots of tomato and a pink-orange color.
Here is the recipe from the cookbook:
1/4 lb salt pork or bacon
1 small onion, chopped
1 can (1 lb) whole kernel corn (note: cans today have shrunk and are no longer 1 lb)
1 can (1 lb.) tomatoes
2 cups diced raw potatoes
1 tbs. sugar
1 tsp salt (When bacon is used, increase salt to 2 tsp)
1/2 tsp paprika
1/8 tsp black pepper
3 cups boiling water
1 cup evaporated milk
Cut salt pork into small pieces and fry slowly to a golden brown in 3 – 4 quart saucepan.
Add onion and cook slowly without browning. About 5 min. Add corn (including liquid) tomatoes,
and potatoes. Sprinkle with seasonings. Add boiling water and cook slowly until potatoes are
tender (20-30 minutes) Remove from heat and slowly stir in milk. 6-8 servings.
This is it exactly! I thank you, Phaedrus, and your reader. I don't know why I didn't remember it was a ring-binder
for the cookbook. Guess I also messed up on the recipe's name. LOL. Anyway, I thank you both so very much. It seems
to be a very simple recipe, but the taste was great. That was very true for many of the recipes in the cookbook your
Thank you both so very much.
Sent: Monday, November 19, 2012 10:47 AM
Subject: Lazarus Department Store Recipe
Thanks in advance for any help you can lend. My mother-in-law recently lost her cherished recipe for cut out cookie dough.
The recipe came from a booklet she received when she registered as a bride with Lazarus Department Stores in Columbus Ohio
1959 or 1960. Apparently the title of the booklet was ‘Bride’. The recipe is for simple sugar cookie dough.
With the Holiday’s almost upon us, she is devastated not to have this family favorite. Any help you could possibly lend
with be incredible.
Sorry, I had no success locating this recipe. I’ll post this on my site, but it may take some time to get a response, if any.
Dear Uncle Phaedrus,
Regarding the lady who wanted the cookie recipe from Lazarus Department store-I found this on eBay.
This listing does not mention Lazarus but an expired listing did and it was the same book. It's from
1962 and the seller doesn't specifically mention a cookie recipe but it might be worth it for the lady
to contact the seller.
Hope this helps.
To the Bride
THANK YOU!!!! What amazing timing. We just purchased the book on ebay.
I really can't thank you enough for your help. My mother-in-law will be absolutely delighted.
We may even be able to have this for her for the Holiday's.
Thanks also to your reader.
In sincere appreciation.
Thalhimers' Bakery Six Layer Chocolate Cake
Source: This recipe is from Our Snow Bear Scrapbook: Memories and Recipes from Thalhimers
by Elizabeth Thalhimer, Sallie Thalhimer
Note: This "takes the cake" as the all-time favorite at the Thalhimers' bakery!
1 cup solid shortening, such as Crisco
3 cups granulated sugar
4 cups flour
1 1/2 teaspoons baking powder
2 teaspoons salt
2 cups milk
2 teaspoons vanilla extract
3/4 cup hot water
4 1/4 to 4 1/2 cups powdered sugar
4 (1 ounce) squares unsweetened baking chocolate, melted
1 1/8 teaspoons hot water
Yellow cake: Preheat oven to 350 degrees F.
Beat shortening and sugar with a heavy-duty mixer on a medium setting for about 2 minutes. One at a time add the eggs;
beat until yellow disappears. Alternately mix in dry ingredients (salt, flour and baking powder) with the milk, ending
with the dry ingredients. Blend in vanilla extract. Pour batter into 2 baking pans (about 17 inches long by 12 inches
wide by 1 inch deep) filled 1/4 inch deep. Bake for 30 minutes, checking for doneness after about 20 minutes. Cool.
Cut into 6 rectangular slices 8 inches long x 4 1/2 inches wide.
Chocolate icing: Slowly mix hot water into powdered sugar. Add the melted chocolate. Beat by hand until smooth.
Add 1 1/8 teaspoons water. Beat again. Frost one layer of cake and put another layer on top and frost. Let it sit a
minute to set or the layer may slip off. Repeat until all six layers are frosted. Frost top, sides and ends. Cake size
should be 8 inches long by 41/2 inches wide by 4 inches tall.