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----- Original Message -----
From: Tom
To: Phaed Phaedrus
Sent: Saturday, March 07, 2009 12:28 AM
Subject: bubbley fries
Hi Phaed..greetings and salutations..lol.. Costco Canada is now serving a new kind
of french fry...long and skinny like Mcdonalds..but the outside of the fry is bubbly
and crispy. not really into fast food that much...but this fry is Outrageous...compared
to all the others.....would you know if its a coating like cornstarch or is it the oil
that they deep fry it in..Checker fast foods in the states started using them quite a
while back..but I moved up here before I had the chance to inquire...or rather found
someone that spoke fluent English...LOL...
Tom
Hello Tom,
I found tons of raves about Costco's fries, but no recipes at all. The consensus was that
they have a batter coating. I did find a photo of them, and they look like battered fries
that I have had somewhere - I can't remember where I had them. Searching for Checkers'
fries was a bit more rewarding. The below recipe is supposed the be a copycat for Checkers'
fries. You may have to adjust the seasoning to suit, buit the batter sounds right - pancake
mix and club soda!
Phaed
Seasoned Restaurant Fries
Batter:
1 cup boxed pancake mix
2 cups club soda
Seasoning:
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
2 tablespoons seasoned salt
Potatoes:
1 bag frozen plain French fries (do not thaw)
plain flour
Batter:
Prepare pancake batter using club soda; set aside.
Seasoning:
Combine seasoning mixture and store in a tightly covered container.
Allow 1 tsp seasoning for each cup of prepared batter.
Potatoes:
Without thawing, open bag of fries and dust them lightly but evenly in flour,
letting them dry on waxed paper lined cookie sheet for a few minutes.
Heat oil at least 2-inches deep in an electric frying pan to 385 degrees F.
Coat the floured French fries evenly in the batter and fry in small portions at
a time in the 385F oil. Turn fries once to brown evenly.
Remove with tongs to drain on paper towel lined plate. Serve at once.
The batter mixture can be repeated as needed to coat the frozen fries.
----- Original Message -----
From: Mark
To: phaedrus@hungrybrowser.com
Sent: Monday, March 02, 2009 3:09 PM
Subject: Celery Bread
The Erie Beach Hotel in Port Dover, Ontario serves something called Celery Bread
with the local Perch and Chips. I know that a local bakery called Harmony Bakery
in Simcoe bakes a version of the bread as well. It's an ultra-light white bread that
is baked like Chelsea buns and has celery salt on top (it doesn't sound like much really)
I think the family that owns the bakery is German or Eastern European.
Thank You,
Mark ,
Toronto, Ontario
Hello Mark,
Well, I had no success finding any recipes from the Erie Beach Hotel or the Harmony Bakery.
The celery bread at the Erie Beach Hotel is an old Schneider family recipe. Not much hope of
getting that.
I did find this on a message board. Might be worth a try:
"In Port Dover Ontario they do something called celery bread...cut the crust off an
entire loaf of fresh white bread (not wonder bread) and then cut into large chunks,
spread with lots of butter and roll in celery salt. broil (keep turning it so all sides
are toasted) and voila...soooooo good!!!!!"
Phaed
----- Original Message -----
From: Martin
To: phaedrus@hungrybrowser.com
Sent: Monday, March 02, 2009 4:58 PM
Subject: Authentic Schrafft's Hot Fudge Sauce
Hello:
In 1981 in McCall’s Magazine Julia Child published a recipe for the “authentic” Schrafft’s Hot
Fudge Sauce. It was very complicated and had to be boiled three times at different temperatures
after adding more ingredients each time. What was interesting was that the product just before
the last step of adding the cocoa was Schrafft’s great Butterscotch Sauce.
I made it twice and it was indeed as close to what I remembered the hot fudge sauce to be.
When I moved I lost the recipe along with a carton of books and have been looking for it ever
since.
I hope you can find it for me.
Best regards,
Martin
Hello Martin,
Well, I can't find a recipe for it that mentions Julia Child. However, I have a book titled
"When Everybody Ate at Schrafft's" by Joan Kanel Slomanson that contains recipes that the
author got directly from the Shattuck family, the family that owned Schrafft's. It contains
the butterscotch sauce recipe and two recipes for the hot fudge sauce - the authentic version
and a "quick version." The authentic version is cooked for two hours and does not contain
cocoa - it's completely made with unsweetened chocolate. The quick version is the one that
contains cocoa. The first version below is the quick version from the book; the second recipe
is a slight variation on the quick version from "Food Maven" Arthur Schwartz. If you want the
real authentic version (without cocoa), let me know (It's not available on the web - I'll have
to type it in), but the quick version sounds more like your description.
Phaed
Schrafft's Hot Fudge Sauce
From the book "When Everyone Ate at Schrafft's" by Joan Kanel Slomanson
Yield: 6 servings
1 tbsp unsweetened cocoa powder
1 cup sugar
3/4 cup heavy cream
1/4 cup light corn syrup
2 tbsp unsalted butter
2 oz unsweetened chocolate; chopped
1 tsp vanilla
pinch of salt
a few drops of malt vinegar
In a heavy saucepan, whisk together the cocoa, sugar, and 1/4 cup of the heavy cream until smooth.
Stir in the corn syrup, butter, chocolate and the remaining 1/2 cup of cream and bring to a boil
over medium heat. Do not stir while the mixture heats! Keep over medium heat until a candy thermometer
registers 236 F about 3 minutes.
Remove from the heat and stir in the vanilla, salt and vinegar. The sauce will thicken upon cooling
or when poured over ice cream.
----------------------------------------
Schrafft’s Hot Fudge (From Arthur Schwartz)
Makes 1 scant cup
The sauce can be reheated or kept hot, preferably in the top of a double boiler.
2 tablespoons non-alkalized cocoa (such as Hershey’s brown label)
1/4 cup sugar
3/4 cup heavy cream
1/2 cup light corn syrup
1 ounce bittersweet chocolate, chopped
1 tablespoon salted butter
Few drops malt vinegar
1/2 teaspoon pure vanilla extract
In a heavy saucepan, mix together until smooth, the cocoa, sugar, and 1/4 cup of heavy cream.
Stir in the remaining 1/2 cup of cream, the light corn syrup, chopped chocolate, butter, and a
few drops of malt vinegar.
Bring to a boil, stirring constantly. Boil over medium heat for 7 to 8 minutes, or until the
mixture reaches 220 to 225 degrees on a candy thermometer.
Remove from the heat, stir in the vanilla, then allow to rest about 3 minutes.
----- Original Message -----
From: marilyn
To: phaedrus@hungrybrowser.com
Sent: Monday, March 02, 2009 3:41 PM
Subject: sister schubert rolls
Hi..my name is Marilyn and I would like to have a recipe similar to Sister Schubert's dinner rolls.
..wheat or white. Have not been able to locate a copycat...maybe your luck is better.
thanks
marilyn
Hello Marilyn,
I found this right away on a message board.
Phaed
Sister Schubert's dinner rolls
The only requirements are that you must follow is: You have to get professional grade yeast,
{found in a restaraunt supply store that sells to the public} It is Fleischmann's and it comes
in 2 lb. bags. Also the rolls must be baked in the foil-type,9x13, throw- away, aluminum pans
that grocery stores sell.
Dinner Rolls
8 tsp. yeast
7 tsp. sugar
1 cup warm water
1/2 cup sugar
6 cups {Gold Medal} all-purpose flour
1 stick {Land of Lakes} margarine
1/4 cup oil
1 egg
1 cup hot water
2 tsp. salt
2-3 TBSP. oil
Combine yeast, sugar and one cup warm water in a 2 -cup large bowl. Stir to dissolve and let rise
until it equals 2 cups.
In large mixing bowl, add 1/2 cup sugar,oil and salt. Mix well with spoon. Add egg, mix well.
Add the one cup of hot water, and yeast mixture. Mix well. Add 3 cups flour. Mix well. Add 2 more
cups flour. Mix well. Then add last cup of flour and mix well. May use a stand-up mixer with dough
hook to get it thoroughly mixed. Take out and put on counter top and knead until its easy to handle
about 10-12 times. Form into a ball and place in very large bowl that has 2-3 Tbsp. oil inside.
Now turn dough over so that it has oil on all sides of dough. Cover and let rise til double in a
draft-free, warm place.
Melt stick of margarine in shallow pan on stove, set aside.
Punch down dough and work down. Sprinkle with flour. Roll out to about 1-inch thickness and cut
out with a biscuit cutter. Place roll in palm of hand and with a sharp knife make a cut straight
across, without going all the way through. Now fold over like a crescent and dip into melted warm
butter. Place all rolls side-by side in towel covered foil pan, seam-side down and let rise until
doubled in size. Bake at pre-heated 400* oven on LOWEST rack. Bake until golden brown.
* I brushed on melted butter after taking out of oven.
From: "Kelly"
To: phaedrus@hungrybrowser.com
Subject: Re: cheesey spread
Date: Saturday, March 07, 2009 1:03 PM
Hello Uncle Phaedrus,
>
> I'm looking for a recipe that resembles what I remember as a cheese spread
> that was made by Kraft in the 70s. It was packaged in a small glass jar
> (about 250 ml) and the jar had little bumps on the side. We always saved
> them for drinking glasses. The lid had to be flipped up with a beer opener.
> The spread was, I believe, cream cheese and peppers (green and red) and
> was slightly sweet.
> Any help you could provide would be welcomed.
>
> Thanks
>
Kelly
Hi Kelly,
Perhaps it's "Cheese Whiz" that you're thinking of. I don't know about peppers being in it, though.
See below for a couple of homemade cheese whiz recipes.
Phaed
Cheese Whiz
1 lb. grated American cheese
1/2 tsp. salt
1 tsp. Worcestershire sauce
1 lg. can evaporated milk
1/8 tsp. dry mustard
Cook over double boiler until creamy. Stir often. Use wire whip. Pour into jar while still very hot.
Makes 2 large size Cheese Whiz jars.
-----------------------
Cheese Whiz
Ingredients
1 lb processed cheese
1 (12 ounce) can evaporated milk
1 dash Tabasco sauce
1/2 teaspoon dried mustard
Directions
1 Cut cheese into small cubes (1/2").
2 Melt all ingredients together in microwave.
3 Stir occasionally.
4 When melted, pour into jar or covered bowl.
5 Stores for a week but will be long gone.
6 Optional: add chopped olives, onions, etc
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