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Poi Dinner Rolls

From: Nancy-Jo 
Sent: Monday, February 09, 2015 10:32 AM
To: Phaedrus 
Subject: Re: Poi Dinner Rolls 

Thank you Phaedrus for this new recipe!  I have another question for you.  Do you have any recipes to make poi dinner rolls 
like they serve at the Polynesian Cultural Center?   They were awesome. It's not easy to get poi in Arizona, but I'm wondering 
if I can purchase poi like  flour?  If possible, maybe I could buy it on line?   So kind of you to send me this additional 
recipe and it really looks quite authentic. I will be trying it soon.   Take care, good health, God bless!  
Best regards,

Hi Nancy,

The poi dinner rolls recipe used by the Polynesian Cultural Center is on their site. See:
Go Hawaii

I’ve seen poi for sale somewhere. I’d guess Trader Joe’s or Whole Foods. You can buy it online from and other sites. See:


Taro Brand

Maui Direct


Original Noble Roman Pizza

From: Daniel  
Sent: Sunday, February 08, 2015 12:05 PM
Subject: Noble Roman's deep-dish pizza recipe

The ONLY deep-dish pizza I ever liked was that made by Noble Roman's, a central Indiana pizza chain. The restaurants are 
still around but the recipes obviously aren't the same since the chain was sold. I'm looking for the recipes for the sauce 
and pizza crust as they were in the 1970s, when the founders were still running Noble Roman's. 



Hello Daniel,

The problem with a request like yours is that even when you find a copycat recipe on the web, it doesn’t say “original” or “old” or “new”. There are a couple of copycat Noble Roman’s crust recipes on the web, but they’re likely copycats of the current crust. The information that I have is that Stephen Huse and Gary Knackstedt started the first Noble Roman's in Bloomington, Indiana in 1972. Someone said on a message board that the sauce changed in the 1990s, when it became sweeter. The 1970s were a long time ago. I’ll post this request. Not much hope unless a former employee responds.


Subject: Noble Roman's Home Page...….
From: Wayne 
Date: 9/7/2019, 5:37 PM
To: "" 

Noble Romans' Website

Pepperidge Farm Crab Dip Recipe

-----Original Message----- 
From: Sue Gibson
Sent: Saturday, February 07, 2015 8:09 PM
Subject: Crab dip recipe

I am looking to a crab dip recipe that use to be on
The  back of A box of Pepperidge Farm Fish
Crackers. This was during the 1980s. I lost the recipe.
I have tried many times to contact the Pepperidge
Farm Co. But no luck. Some of the ingredients.
were cream cheese horseradish dried onions
and Ketchup. Help!
Tks XO

Hi Sue,

I could not find a recipe with those ingredients that actually said it was from the Pepperidge Farm crackers box. They have a crab dip recipe on their site, but it doesn't have the same ingredients. See here:

Pepperidge Farm

However, I did find several recipes with the same ingredients. Maybe one of them is the same or close enough. See below.


Crab Dip

1 (8 oz.) pkg. cream cheese, make a ball
1 can crab meat
1 (14 oz.) bottle catsup
2 tbsp. horseradish
2 tbsp. minced onions (opt.)

  Mix crab, catsup, horseradish, and onion well together.  Pour over ball of 
cream cheese.  Can be used with vegetables or crackers.
Crab Spread

3 oz. cream cheese, softened
1/4 c. mayonnaise
1 tbsp. ketchup
2 tbsp. minced onion
6 oz. fresh or frozen crabmeat

Beat first 4 ingredients together. Shred crabmeat and add to mixture. Serve 
with Pepperidge Farm bread rounds or crackers.
Crab Dip

1 lg. (8 oz.) cream cheese, softened
1 lb. crab meat
2 tbsp. ketchup
2 tbsp. French dressing
1/2 c. mayonnaise
1 tbsp. grated onion

Blend softened cream cheese together with remaining ingredients beat until 
smooth. Chill and serve.
Hot Crabmeat Dip

1 can crabmeat
1 lg. pkg. softened cream cheese
1/2 c. mayonnaise
Dash of Tabasco
1/2 tsp. garlic powder
1 tsp. horseradish

Mix all ingredients together and heat in 350 degree oven for 20 minutes. 
Good with large size Pepperidge Farm Gold Fish Crackers.
May add more to taste.
Tasty Crab Dip

Cream cheese (softened): 3 ounces
Mayonnaise: 1/4 cup
Ketchup: 1 tablespoon
Onion (minced): 2 tablespoons
Frozen crabmeat or fresh: 6 ounces

Whip first 4 ingredients together. Shred crabmeat and incorporate to 
mixture. Serve along with Pepperidge farm bread rounds or crackers.

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