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----- Original Message -----
From: Judy
To: phaedrus@hungrybrowser.com
Sent: Tuesday, December 22, 2009 5:49 PM
Subject: Peasant Potatoes
A franchised restaurant, La Peep, makes some wonderful potatoes they call
"Peasant Potatoes". I've been unsuccessful in finding their recipe on line.
Is there another route I can take to find their process?
Judy
St. Louis, MO
Hi Judy,
Sorry, that recipe does not appear to be available, and no one seems to have
created a copycat. The correct name is "Le Peep". Photos of them look like ordinary
"home fries", so the secret is in the seasoning. There is a "tastes-like" recipe here:
Peasant Potatoes
Phaed
----- Original Message -----
From: Charles
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 23, 2009 7:04 PM
Subject: recipe request
I just found your site and thought I would see if you have any idea about
how to copy Snider's Catsup which was a favorite back in the 50's. It was
a spicy catsup long before salsa came to the south
Charlie in SC
Hi Charlie,
Sorry, I could not find a catsup recipe that mentions Snider's, although there
are some "spicy catsup" recipes. I'll post the request on my site. Perhaps one
of my readers can help.
Phaed
----- Original Message -----
From: Emily
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 23, 2009 7:27 PM
Subject: Planters Peanut Oil Cake (1960)
Peanut oil, sugar,flour,eggs? The recipe was on the bottle of Planters peanut oil.
I baked this cake in 1960 and 1961. Can you find? Thanks Emily
Hello Emily,
Sorry, no luck.
Phaed
Planters Peanut Oil Cake:
Oils used in baking impart flavor and moisture. Peanut oil is considered a heavy oil
at about 18% saturated fat when compared to olive oil at about 14% saturated fat and
canola oil which is about 6% saturated fat.
Most any recipe that uses olive oil as an ingredient can be substituted with peanut oil.
As for cakes, peanut oil doesn't offer much additional flavor, however if using a
"Roasted Peanut" or "Toasted Peanut" oil, some additional peanut flavor is gained.
If you want to try baking a cake using peanut oil, I would suggest a carrot cake.
Timm in Oregon
Graham Carrot Cake
Ingredients:
3 cups all purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon nutmeg, freshly grated
4 large eggs
1-1/2 cups PLANTERS Peanut Oil
1-1/2 cups brown sugar, packed
2 teaspoons pure vanilla extract
3 cups carrots, finely shredded
3/4 cup PLANTERS Walnuts, chopped
Powdered sugar
Instructions:
Mix the crumbs, flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
Beat the eggs in large bowl with electric mixer at high speed until thick, about
2 minutes. Beat in the oil, brown sugar and vanilla. Mix in the crumb mixture,
carrots and walnuts. Pour into a greased and floured 12 cup fluted tube pan.
Bake the cake at 350F degrees for 60 to 70 minutes or until done. Cool in the pan
for 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered
sugar to serve.
----- Original Message -----
From: Steve
To: phaedrus@hungrybrowser.com
Sent: Thursday, December 24, 2009 10:41 PM
Subject: Re: Schlosser Restraunt in Belleville IL
I hope you can help me. I am looking for the recipe for the fish sandwich and
tarter sauce they served at Schlosser's Restaurant in Downtown Belleville Illinois
I know I ate it in the early to mid seventies. Thanks for your help. Steve
Hello Steve,
Wish I could help, but I can find only one mention of Schlosser's Restaurant in
Belleville. No recipes at all. Sorry.
Phaed
Awhile back I asked if you could find the receipe for their tarter sauce but you did not have any luck.
I found it through I grew up in Belleville IL on facebook, I got it from Carol Schlosser.
It is dill pickle, parsley, onion and mayo.
----- Original Message -----
From: Robb
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 26, 2009 1:12 PM
Subject: Recipe for Stink Cheese
> This is a German breakfast cheese spread that is warmed until melted and
> served on over bread. Dry curd cottage cheese is main ingredient. Caraway
> seeds, not sure what else. It's been 30 years since I've had it at my
> grandmother's (along with Knip in rural nebraska.
> Robb, South Dakota
>
Hello Robb,
Could be a couple a things. Limburger cheese is called "stankkäse", or
"stink cheese" in Germany, and I found a description by someone who said
their mother ate something called "stink cheese" that she made with
"limburger cheese that she cooks down with washed & drained cottage cheese,
caraway seeds, and some salt". No amounts were given, sorry.
I also found the Mennonite recipe below, which is for making a "stink
cheese" from scratch.
I found a reference that "stink cheese" referred to a kind of dry curd
cottage cheese, but that's all it said.
These are all that I could find that gave any hint of definition. Most of
the mentions of "stink cheese" that I've seen were connected with the Amish
or Pennsylvania Dutch.
Phaed
Old Fashioned Mennonite Stink Cheese
1 gallon thick sour milk
1 1/2 tbl butter
1 1/2 tsp salt
2/3 c cream
1/2 tsp soda
Scald milk to 120 degrees, until too hot to keep finger in. Drain through a
colander or cheesecloth, letting stand overnight. Place in a crock and
crumble until fine. Add salt, mix well. Cover with a cloth and let ripen at
room temperature for five days (3 for "crock cheese" rather than "stink
cheese"). Mix with soda, let stand three hours. Melt the butter in a pan and
add the cheese. Stir until dissolved and add the cream. Stir until oiling.
Pour into flat dishes or bowls to mold.
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