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----- Original Message -----
From: John
To: phaedrus@hungrybrowser.com
Sent: Wednesday, March 10, 2010 11:59 AM
Subject: Lepinja Bread
Dear P,
Whats' the sudden interest in the Albania bread. I have been searchin myself
for a recipe. Have you had any addtitional luck finding a recipe?
I have talked to several of the locale bakers here that are culinary school grads
and they dont know much more than we do. They did say that they has seen the bread
before and had some of it in school - but that it had the consistancy of Chibata?
tync
John
Hello John,
I believe that one of the food shows on TV's Food Network featured a restaurant
that serves lepinja. Perhaps that's the reason for its sudden popularity.
The same recipe that I have here is just about the only one available.
Lepinja
These might be slightly different, but not much:
Lepinja Serbian Flat Bread
Lepinje-Somun Flatbread
Phaed
----- Original Message -----
From: Lynn
To: phaedrus@hungrybrowser.com
Sent: Thursday, March 11, 2010 5:41 AM
Subject: Spagetti pie
Hi,
i am looking for an Italian recipe called spagetti pie. It is baked in a bowl
and has eggs and cheeses, with tomatoe sauce.
Had a great recipe years ago and cannot find it.
Thanxs,
Lynn
Hello Lynn,
There are hundreds of recipes for spaghetti pie with those ingredients, but I
know of none that is baked in a bowl. They are baked in pie pans usually. See below
for two typical recipes.
Phaed
Spaghetti Pie
1 (7 oz.) box spaghetti
2 tbsp. butter
2 well beaten eggs
1/3 c. grated Parmesan cheese
1 c. ricotta cheese
1/2 c. shredded Mozzarella cheese
Cook spaghetti according to package directions; drain. Stir butter into hot spaghetti.
Stir in eggs and Parmesan cheese. Press spaghetti into a buttered 10 inch pie plate,
forming a crust. Next, mix 1 can Hunts spaghetti sauce (or your favorite sauce) with
1 pound browned ground beef. Spread ricotta over bottom of prepared spaghetti crust.
Top with meat mixture. Bake uncovered at 350 degrees for 20 minutes. Sprinkle Mozzarella
cheese on top. Return to oven and bake 5 minutes more or until cheese is melted.
----------------------------------
Italian Spaghetti Pie
6 oz. spaghetti
2 tbsp. butter or margarine
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 c. cottage cheese
1 lb. ground beef or bulk pork sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (8 oz.) can tomatoes, crushed
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. dried oregano, crushed
1/2 tsp. garlic salt
1/2 c. shredded mozzarella cheese
Cook spaghetti and drain - stir butter or margarine into hot spaghetti.
Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust,
in a buttered 10 inch pie plate. Spread cottage cheese over bottom of
spaghetti crust. In skillet cook ground beef, onion and green pepper
until vegetables are tender and meat is brown. Drain off excess fat.
Stir in undrained tomatoes, tomato paste, sugar, oregano and salt.
Heat thoroughly. Turn meat mixture into crust. Bake uncovered in
350 degree oven for 20 minutes. Sprinkle the mozzarella cheese.
Bake 5 minutes or until cheese melts.
----- Original Message -----
From: David
To: phaedrus@hungrybrowser.com
Sent: Sunday, March 07, 2010 9:57 AM
I worked at a Dog "N" Suds in the 1960's in Nebraska. They were at that
time a National chain with Hamburgers, Hot Dogs, and varieties there of.
The major drink was Root Beer. They had one Hamburger that I really liked
called a Texas Burger. It had two patties with three buns, Sob Sauce Grated
lettuce and chili on it. I can't remember if the chili was the same as the
Coney Dog Sauce but believe it was. You started with one grilled bun on which
you put one pattie. Then the Chili, then the next bun. On top of that was
another pattie, then a cheese slice, then the lettuce. The last bun was then
covered with the sob sauce and placed on top. The Hamburger Patties were grilled
on a charcoal grill or as close to that as a commercial establishment could get.
The sob sauce, if I remember right was equal parts of Ketchup, Mustard, Mayonnaise
and pickle relish including the juice. We made this from 5 gallon containers so
we ended up with 20 gallons at a time. The Root Beer was 5 gallons of J.Hungerford
Smith root beer extract. 55 gallons of water and 55 lbs of sugar. It then of course
was pumped through with the carbonation which gave it it's distinguishing "Head".
The glass mugs were always frosted before being used. The closest today would be
the Mc Donald's Big Mac but this was much better. By the way, Dog 'N' Suds were well
established when Mc Donald's came into being and put them out of business in most
places. Their major competition before Mc Donald's was A&W Root Beer stands.
The A&W on Saddle Creek Blvd. in Omaha had one claim to fame. The owner was the
man who invented the Foot Long and owner the patent on it for years. There is one
more recipe that I remember and that from a small one of a kind place in Council
Bluffs, Iowa. They made Root Beer Malts. These were just the same as any other malt
except they used Root Beer for flavoring. They were to die for. A friend of mine got
me hooked on them because he was dating the daughter of the owner.
---------------------------------------------------------------------------
Dear Uncle Phaedrus,
I read an article from David who wrote about Dog N Suds and his favorite -
a Texas Burger that had on it among other things a sauce. well, my sister
(M.)used to work as a cook for Dog N'Suds and I sent her his article
and she dug up the sauce recipe. It was called SOP sauce not SOB and here
is the recipe:
1/2 gallon salad dressing
2 cups relish
1/2 cup catsup
1/2 cup mustard
4 Tablespoons worchestershire sauce.
I thought David might like this and maybe some of your other fans.
Sincerely,
Loretta
The Search Engine Registry shows that someone has been searching for this recipe:
Cold Curry Soup
5 c. chicken broth
1 c. plain yogurt
1/2 c. whipping cream
Salt & pepper to taste
1 tsp. curry
2 egg yolks
Slices of cucumber
Bring chicken broth, yogurt, cream, curry and salt and pepper to a simmer.
Beat yolks in a cup. Add small amount of liquid to yolks to heat slowly.
Add all to soup. Heat 2 minutes; stir constantly. Allow to cool at least
4 hours. Pour over cucumber slices.
-------------------------------------
Chicken Curry Soup
1/4 c. margarine
1 c. minced onion
1 1/2 c. diced celery
2 cans condensed chicken and rice soup
1 can condensed tomato soup
1 c. milk
1/2 tsp. salt
1/2 tsp. curry powder
Melt margarine in kettle. Add onion and celery and saute' for 5 minutes.
Stir in soups, milk and seasonings. Simmer, covered for 5 minutes. Serves 4.
---------------------------------
Russian Curry Soup
1 can pea soup
1/2 can tomato soup
1/2 c. heavy cream
2 c. milk
1/2 tsp. curry powder
Heat pea soup, tomato soup, curry powder and milk to boiling point.
Season to taste. Just before serving, stir in cream. Garnish with croutons.
----- Original Message -----
From: John
To: Phaed TheMan
Sent: Wednesday, March 10, 2010 12:23 PM
Subject: Recipe from Morrison Cafeteria
Phaed,
Just got hold of your great site. I am interested in an old Morrison's cafeteria
recipe for Crab Cakes and Hot Slaw, It was served here in Tuscaloosa at the
University location in the 60's. The crab cakes were good but that Hot Slaw was
to die for. If you have the recipe in your old publications would you mind me having
a copy?
Let me know if I can return the favor sometime. If I have a good source or recipe
I'd be more than happy to share.
Johnny
Hi Johnny,
There isn't a recipe for crab cakes in the Morrison's Cookbook that I have. That might
mean they were bought frozen from an outside supplier.
Below is the hot slaw recipe.
If you can help with recipes for any of the unsuccessful searches posted on my site,
that would be great.
Phaed
Morrison's Hot Slaw
Ingredients:
Shredded Cabbage 3 lbs.
Salt 1/4 oz.
Sugar 1 oz
Black Pepper dash
Mustard 2 oz
Pimentos 2 oz
Bell Pepper 1 medium/large sliced
Vinegar 2 ozs
Oil 4 ozs
Salt cabbage & mix lightly. Add mustard, pimentos, and sliced bell pepper.
Mix oil & vinegar together and add to slaw. Mix well.
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