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From: Liz
Sent: Thursday, March 03, 2016 11:12 PM
To: phaedrus@hungrybrowser.com
Subject: recipe request
I am looking for a recipe from The Grapevine restaurant that was in College Station, Texas in the '80s.
It is the recipe for their house dressing. It was kind of similar to thousand island but much better.
I would also like to find a recipe for their homemade sangria.
Thanks,
Liz
Hello Liz,
I found both of these recipes. See below.
Phaed
The Grapevine House Dressing
(A printed recipe from the restaurant itself)
Mix together:
1/2 cup mayonnaise
1 cup sour cream
3/4 cup ketchup
1/4 cup canola oil
2 tablespoons apple cider vinegar’'
Then add:
2 tablespoons sugar
2 teaspoons Coleman dry mustard
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon celery seed
1/4 teaspoon black pepper
Mix until smooth
Tastes best after a few hours in the refrigerator.
Will keep for a week. Makes 2 1/2 cups.
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The Grapevine Sangria
(Posted by a former Grapevine employee)
Ingredients:
SSM:
1 part orange juice concentrate
1 part lemonade concentrate
Sangria mix:
6 cups Burgundy
7 cups Sprite
3 cups SSM
Method:
Mix together the SSM ingredients (I don't know what SSM stands for. Maybe "Secret Sangria Mix").
Mix the Sangria Mix.
To prepare, combine equal parts Fresca and Sangria Mix.
-----Original Message-----
From: Ashley
Sent: Monday, February 29, 2016 5:43 PM
To: phaedrus@hungrybrowser.com
Subject: Morrison's cafeteria recipe
I am looking for the original teriyaki chicken recipe. It had a thin
sauce... Not the thick glaze that the New Piccadilly has
Thanks,
Ashley
Hi Ashley.
Sorry, this one is not in my copy of the kitchen manual and is not on the web.
Phaed
There actually is a Chicken Teriyaki in my Morrison's book.
Here it is
Chicken Teriyaki
Yield: 96 portions
Thaw 96 - 6oz boneless chicken breasts and flatten them out with your hands (Do not drop them frozen into marinade)
Place breasts in roasting pan and cover with marinade. Let sit overnight and remove as needed. Place in a shallow
pan with a little marinade and grill on flat grill or chargrill. Do not bake in oven. Garnish with slice of fresh
pineapple or pineapple ring. Do not leave chicken in marinade more than 24 hours. Do not reuse marinade. Discard
after each use.
Marinade
1 gallon Kikkoman Soy Sauce
1 gallon pineapple juice
1 lb. light brown sugar
12 oz Lea & Perrin (Do not substitute)
3 3/4 oz. ground ginger
1 oz. garlic powder.
Blend together until well mixed and sugar has dissolved.
Enjoy!
James
From: Cheryl
Sent: Thursday, March 03, 2016 4:50 PM
To: phaedrus@hungrybrowser.com
Subject: Looking for old cheesecake recipe
Dear Uncle Phaedrus,
I started working for a resturant named Famer's Daughter back in the late 70's as a waitress.
This was in Evasville, IN. I loved the cheesecake they served. I asked many times while working
there for the recipe and was told it was a secret. I'm hoping that maybe you or someone you know
will have this. I really appreciate this. I hope you can find it. Thank you for your hard work!
Your friend,
Cheryl
Hi Cheryl,
Sorry, I had no success with this. I found a few mentions of the restaurant, but no recipes and nothing about the cheesecake.
I’ll post this for reader input.
Phaed
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