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Grandma's Seasonings

  ----- Original Message ----- 
  From: Nancy 
  Sent: Saturday, January 31, 2009 2:22 PM
  Subject: spice

I am going through my Gram's recipes and remember her goulash as a favorite of mine as a child. 
I have her cards, as well as my mother's and they call for 1/2 tsp. of Grandma (s) Pepper. 
Gram's notes state you must have the Grandma Pepper as that is what gives it the tamale taste. 
I have searched everywhere looking for this brand and can't find it.  Can you help me find it? 
I live in the SE now, however, she lived in Northern CA and perhaps it is a brand that is carried 
in west coast stores.

Thank you,


Hi Nancy,

I'm not sure if these are the same "Grandma's" or not but I found two companies that sell spices under the name "Grandma's". This one's in Utah:

Grandma's Country

And this one's in British Columbia, Canada:

Grandma's Spices



Mike sent this:

ANSWER: 2/19/09- Grandmas Spanish Pepper Seasoning $28/ case from mfr.


Blackened Fish & Dirty Rice

  ----- Original Message ----- 
  From: Jane 
  Sent: Sunday, February 01, 2009 8:45 AM
  Subject: pappadeaux blakened fish

Thanks for your help.  I love Pappadeaux blackened fish with Alexander sauce and dirty rice. 
I found your recipe for the Alexander sauce, but what fish do they normally use, that doesn't 
taste fishy, how do the blacken it (spices, etc.), and how do they make their dirty rice. 
I appreciate your assistance.   Jane 

Hi Jane,

Well, their menu makes me think that it's probably mahi-mahi. However, there's no recipe on the web for how they blacken their fish that I can find. The dirty rice recipe is below. The Alexander Sauce recipe is here: 10/9/2006


  Pappadeaux Dirty Rice

  2 cups uncooked long grain rice.
  2 Tbsp. dirty rice seasoning (see below)
  1/2 cup onion, medium dice
  2 cups steamed long grain rice
  1 bay leaf
  1 Tbsp. garlic, minced fine
  1 pound ground meat mixture (see below)
  4 cups chicken stock
  1 Tbsp. vegetable oil
  1/2 cup green bell pepper

  Brown the ground meat mixture in the oil.
  Stir in seasoning mixture and the bay leaf and saute about one minute.
  Add vegetables and saute 3-4 minutes on high heat, stirring frequently.
  Add the uncooked rice and mix in well. Cover and simmer on low heat for about 10 minutes
  Stir in steamed rice.

  Ground Meat Mixture
  Includes chicken livers, gizzards, and pork in equal portions to make a pound of meat.

  Seasoning Mixture
  Includes red pepper, salt, black pepper, paprika, dry mustard, camino, thyme and oregano, 
  all to taste

Ch Chi's Mexican Pizza

----- Original Message ----- 
From: Dani 
Sent: Tuesday, February 03, 2009 9:43 AM
Subject: Chi Chi's Mexican Pizza Recipe

I am looking for the recipe for Chi Chi's Mexican Pizza (Preferably the beef, but chicken works too) 
I used to get it all the time when I was little, and now they are gone, and I would really like to 
have one again!  I can't remember hardly anything that was in it... It has been at least 15 years 
since I had one... I remember cheese, beef and I think green onions...

Hello Dani,

Here's a clone for the beef. It appears to be all that's available.


Chi-Chi's Mexican Pizza

8 ounces ground beef 
1/2 cup water 
1/2 teaspoon ground cumin 
1/2 teaspoon oregano 
1/2 teaspoon salt 
4 large flour tortillas 
3 tablespoons vegetable oil (or use Pam spray) 
2 tomatoes, diced 
6 ounces black olives, chopped 
3-4 green onions, chopped 
6 ounces green chilies, chopped, drained 
2 cups cheddar cheese or monterey jack cheese, shredded 

1 Preheat oven to 400. 
2 Fry the ground beef with the water, the cumin, oregano and salt, stirring until 
the water has evaporated; drain excess grease; cool. 
3 Rub each tortilla on each side with a bit of vegetable oil. 
4 Place tortillas on a baking sheet and bake for 4 minutes. 
5 Remove from oven, and top with the seasoned beef, veggies, then the cheese. 
6 Bake for 10 minutes, or until the cheese is melted. 

More Chi Chi's Recipes

Shillito's 7 Hills Burger

----- Original Message ----- 
From: "Gail" 
Sent: Wednesday, February 04, 2009 9:20 AM
Subject: Shillito's Cheesy Barbarcue Sandwich

> Years ago the famous Shillito's Department store in downtown Cincinnati 
> had a delicious sandwich which I will call a barbarcue type sandwich.  It 
> was made with ground beef etc. and I think had some type of cheese melted 
> in it.  When it was served, it was served on a cheese bun and was scooped 
> with an ice cream type scoop to the bun and served open faced.  Can you 
> find that recipe?  Or can you find a Shillito's Cookbook with that in it 
> that I can buy?   Thank you so much.     Gail , Indiana

Hello Gail,

I believe that this was called a "Seven Hills Burger". See below.


Shillito's Seven Hills Bar-B-Q Sandwich

11/4 pounds ground beef
1/4 cup diced onion
1/8 cup diced green pepper
1/2 tablespoon dry mustard
1/2 tablespoon cider vinegar
3/4 cup ketchup
1 tablespoon sugar
Salt and pepper, to taste

Brown ground beef over medium heat, stirring to break into small pieces, 
with onion and green pepper. Stir in mustard, vinegar, ketchup and sugar. 
Cook over low heat 30 minutes or until liquid reduced as desired. Salt and 
pepper to taste. Serve on cheddar cheese buns (or top with grated cheddar 
cheese on an onion bun.) Makes 4 servings.

Take Two:

----- Original Message ----- 
From: "Gail" 
To: "Phaedrus" 
Sent: Wednesday, February 04, 2009 10:51 PM
Subject: Re: Shillito's Cheesy Barbarcue Sandwich

> Thankyou for the recipe.  I don't recall it having green pepper in it. 
> I'll try it but I don't think this is the same recipe. Do you know how I 
> can find a copy of Shillito's Cookbook?

Hello Gail,

That recipe was from an article in "The Cincinnati Enquirer". See: Enquirer

That article says "'the recipe is not in Shillito's cookbook', says Dawn
Trammell in Fairfield, who remembers Shillito's coffee shop and Tea Room."

Occasionally, a Lazarus Department Store Cookbook will show up for sale on E-Bay.


Take 3:

From: "Betty" 
Subject: Seven Hills Sandwich / Lazarus Sandwich
Date: Wednesday, September 27, 2017 10:28 AM

Dear Phaedrus:

For a long time, I had a (very large) package of the Shillito Seven Hills Sandwich mix. 
They sold it in the coffee shop. I wrote to the company that made it, but I never got a 
response. So, I tried a little reverse-engineering. 
The Seven Hills sandwich never had ketchup or cider vinegar or green pepper in it. 
The menu always made the point that it was "oven roasted". It mostly resembles a loose 
meat sandwich. I was never able to actually find something exactly like it. The mix used 
dried onions, but fresh just taste better to me.


Here is my version:

Watch the salt. You could use water instead of beef broth. The Gravy Mix is very salty. 
I use low-sodium beef broth and sometimes use 1 cup broth and 1/2 cup water.

Seven Hills Sandwich

2 Pounds Ground Beef
11/2 Cups Beef Broth Or Water
1 Package Brown Gravy Mix
1/2 Cup Onion, Chopped
Crumble ground beef into broth or water. Add onion  and bake at 350-degrees (covered) for 
about 30 minutes. Check frequently and  break up the meat until it reaches a fine consistency. 
(I use a potato  masher.) Uncover and bake until most of the liquid is absorbed. 
Add gravy mix and cook until mixture is a smooth  consistency. Add water or broth as needed. 
Spoon onto buns and serve.
This is a clone  of the Seven Hills Sandwich that was served in 
Shillito’s Coffee Shop. I  still had a package of the mix at home and played around until I got this.  
It’s very close. The only thing missing is the wonderful cheese buns they  were served on.

Chicken Outside the Box #1

People are always looking for new chicken recipes. Okay, I'm going to do some looking outside the usual places.

Here's the first one.

Afghan Style Chicken

Yield: 6 servings

2 lg cloves garlic 
1/2 ts Salt 
2 c Plain, whole-milk yogurt 
Juice and pulp of 1 large lemon, 3 to 4 tablespoons 
1/2 ts fresh black pepper 
2 lg whole chicken breasts, about 2 pounds (c'mon, you can use boneless if you want)


Start before you go to bed. Put the salt in a wide, shallow non-reactive bowl with the garlic and 
mash them together until you have a paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break 
the bones so the pieces win lie flat.
Place the chicken in the yogurt and turn so that all surfaces are well-coated. Cover the bowl tightly and 
refrigerate. Allow to marinate overnight, turn in the morning, continue to marinate until you get ready 
to cook them. 

To cook, remove breasts from marinade and wipe off all but a thin coating. Broil or grill about 6 inches 
from the heat for 6 to 8 minutes a side, until thoroughly cooked, brown, but not charred. Serve at once. 
Serve with soft pita or Arab flatbread and fresh yogurt. Rice might go well as a side.

In Afghanistan, this is called "mourgh". "I want more mourgh!"


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus