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----- Original Message -----
From: Pam
To: phaedrus@hungrybrowser.com
Sent: Friday, November 28, 2008 4:04 PM
Subject: Breaded Steak Sandwich
I am trying to find a receipt for a breaded steak sandwhich that was from a restaurant/bar in Chicago
the restaurant was called Buddy's at 22nd & Oakley in Chicago.
steak with a light breading served on Italian bread.
do you happen to have that recipe or know where I can find it?
Hello Pam,
Sorry, that recipe does not appear to be available, nor is Ricobene's or Freddy's.
The only Chicago-style breaded steak sandwich recipe that I can find is the one below.
Phaed
Breaded Steak Sandwich Recipe
Flank Steak
Flour for Dredging
2 lg Eggs
2 tbl Water
1 c Seasoned Dried Bread Crumbs
2 tbl Grated Parmesan Cheese
1/2 tsp Salt
1/2 tsp Pepper
Veggie Oil for Frying
Italian Bread
1/2 c Mozzarella Cheese
2/3 c Marinara Sauce (warmed)
Jar Roasted Bell Peppers, Giadiniera, or hot peppers
Sprinkle a bit of flour on a smooth clean surface. Flip each steak on teh flour a couple times,
then use a meat mallet or rolling pin to pound each as thin as possible (about 1/4 inch). Mix eggs
and water in a wide dish. In another dish, combine bread crumps, parmesan cheese, salt and pepper.
Pour oil into skill and heat. Dip steak into egg mixture and then dredge in bread crumb mixture.
Place in hot oil and fry until golden brown. Transfer to paper towel to drail. Roll it up immediately
and fit inside the italian bread. Top with mozzarella and poor sauce, if desired. Cut each sandwich
in half to sever. Garnish with peppers.
Serves four
----- Original Message -----
From: "Darlene
To: phaedrus@hungrybrowser.com
Sent: Friday, November 21, 2008 12:30 AM
Subject: poor man's doo
Hello Phaedrus
When I was a little girl my mother made a dish called
"Poor Man's Doo".
She started off by browning cornmeal in a pan-I
believe in oil. After the cornmeal was brown she would add
milk and let that cook. Then she would stir in quite a few
eggs. I'm not sure whether or not she cooked it any
further on top of the stove after adding the eggs. Nor do I
know if anything else might have been added-I don't
believe so.
She would finish by baking it in the oven where it
would become the consistency close to that of pumpkin or
sweet potato pie. So delicious!
I know it's not much to go on, but it would be
wonderful if you could help me find the actual recipe. I
miss it so much.
Thank you.
Darlene
Hi Darlene,
I could not find anything called "poor man's doo" or any
variation thereof.
I attempted a search by ingredients, but that was a wash,
because the ingredients "cornmeal, milk, and eggs"
are far too common. I found a thousand recipes with those
ingredients right off the bat - a needle in a haystack.
Can you remember any more about it? Your description makes
it sound as though it were sweet, so it must have had sugar?
That was not much help, though - even factoring in sugar
there are 900 recipes. If it wasn't sweet, then it might
have been something like cornmeal mush, except that's
fried...
Phaed
From: "Darlene"
To: "Phaedrus"
Subject: Re: poor man's doo
Date: Friday, November 21, 2008 12:08 PM
Hi Phaed
Thanks for the quick response.
The reference to the pie is that it was very custardy-I suppose that was because
of all of the eggs and milk-a stiff rough custard because of the cornmeal. It wasn't
really sweet, and I know that there was no sugar included.
I've been involved in a lengthy internet search and came across the same problem.
Too amy typical ingredients. I'm going to keep trying my hand in the kitchen.
Maybe I'll luck up one day and get it right.
I certainly appreciate your attempt to help.
Blessings.
Darlene
A reader pointed out that this sounds an awful lot like traditional "spoonbread":
Spoonbread
1 c. white cornmeal
3 c. milk
1 tsp. salt
2 tbsp. butter
4 eggs, separated
Mix cornmeal, milk, and salt together in top of double boiler. Cook over boiling water
to a thick mush, about 15 minutes, stirring constantly at the finish. Add butter. Cool
mixture slightly and add beaten egg yolks. Fold in stiffly beaten egg whites. Pour mixture
into a well greased 12x8x2 inch shallow baking dish. Bake in hot oven, 400 degrees, for 30
minutes. Serve immediately with butter, spooning right from the baking dish.
---------------------------
Spoonbread
3 c. milk
1 c. white cornmeal
1 1/2 tbsp. melted butter
3 eggs, beaten
1 tsp. salt
3 tsp. baking powder
2 tbsp. bacon fat or melted butter
Preheat oven to 400 degrees. Put 2 cups of milk in a saucepan, stir in meal and salt
and bring to a boil. Cook until thickened. Put bacon fat in a 1 quart baking dish and
put into the oven. Mix third cup of milk with eggs, baking powder and 1 1/2 tablespoons
of melted butter. Mix mush and egg mixture, pour into hot dish and bake 30 to 35 minutes.
It should have a jiggly center when done. Makes 6 servings.
----- Original Message -----
From: "Nealla"
To: phaedrus@hungrybrowser.com
Sent: Tuesday, December 02, 2008 2:37 AM
Subject: I had a recipe back in the 70's for a rum cake tha...
I had a recipe back in the 70's for a rum cake that contained several
different types of preserves. The cake was almost a fruitcake, but it did
not contain candied fruit -- only the fruit from the preserves. I have
searched the web for several years without success. I am hoping that you
are a better detective than I am.
Thanks,
Nealla
Hello Nealla,
Sorry, I had no success finding this recipe.
Phaed
I was scrolling your site and saw a request for a “fruit cake” like rum cake with fruit preserves. Originally sent on Tuesday, Dec. 2, 2008 @ 2:37 am by Nealla.
The subject line stated: I had a recipe back in the ‘70s for rum cake.....
I have found one that is very similar to what she described. It is on Cooks.Com and is called Mother’s Fruit Cake. It doesn’t have a quantity of rum in it but,
it can be wrapped in a rum soaked, cheese cloth and then in plastic wrap and stored for a week or two to “ripen” and soak up the rum flavor. We did this when
I was a child in the ‘50s and it works great.
Hope this helps. I love your site.
Thanks, Colleen
Mother's Fruit Cake
-------------------
3/4 c. butter
2 c. sugar
4 eggs, beaten
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
3/4 tsp. baking soda
1 c. buttermilk
2 c. flour
2/3 c. apricot preserves
2/3 c. cherry preserves
2/3 c. pineapple preserves
1 c. chopped pecans
1 tsp. vanilla
Cream sugar and butter; add eggs and spices. In another bowl, mix buttermilk and soda, then add to sugar mixture. Sift in flour.
Add the preserves. Stir well. Add the pecans and vanilla. Pour into a greased and floured tube pan. Bake at 325 degrees for about
1 hour and 20 minutes. Check for doneness. Wrap in foil to keep for weeks in cool place.
Squash Casserole Recipe
-Morrison's Cafeteria
2 cups vegetable stock
2 1/2 pounds squash, sliced into 3/4" slices
1/4" onions, sliced
1 teaspoons pepper
Place onions in bottom of 13 x 9 casserole dish, then top with squash, then stock.
Cover with aluminum foil and bake in oven on 350 degrees for 30 minutes.
Stir once during cooking. Once cooked put squash mixture in a large mixing bowl.
1 ounce oleo
2 ounces onions, minced
Place oleo in a pot and add onions and cook until onions are brown. Add to squash mixture.
6 ounces crushed crackers
1 egg
1 1/4 cups cheese sauce
2 cups vegetable stock
Add crackers, egg, and cheese sauce to squash mixture. Mix well.
Add stock in small amounts slowly until casserole is the right consistency.
Return to 13x9 casserole
3/4 pound cornbread, crumbled
3 ounces cheddar cheese, grated
Mix cornbread and cheese and top squash in casserole dish
Place in a 350 degree oven until hot.
Furr’s Cafeteria Billionaire Pie recipe
1 can sweetened condensed milk
1 large carton nondairy whipped topping
1 (20 ounce) can crushed pineapple, drained
1 can cherry pie filling
1/2 cup chopped pecans
2 graham cracker crusts
Blend condensed milk and whipped topping together. Add drained pineapple, cherry pie filling
and pecans. Mix well. Pour into pie crusts and refrigerate until completely chilled. May be
topped with whipped cream and cherries. Makes two pies.
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