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----- Original Message -----
From: Beth
To: phaedrus@hungrybrowser.com
Sent: Thursday, March 18, 2010 9:24 AM
I love the 1905 house salad at Columbia's restaurant at St. Armands Circle
in Sarasota, FL. Do you have the recipe for the dressing?
Thank You.
Beth
Hello Beth,
See below.
Phaed
Columbia Restaurant 1905 Salad
Salad Ingredients
1/2 head iceberg lettuce
2 ripe tomatoes, cut in eighths
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons grated Romano cheese
Salad Dressing Ingredients
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice
Preparation
Toss together all salad ingredients in a bowl, except Romano Cheese.
Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until
smooth with a wire whisk.
Add olive oil, gradually beating to form an emulsion. Stir in vinegar
and lemon juice and season with salt and pepper.
Add dressing to salad and toss well. Add Romano Cheese and toss one more time.
Serves 4.
Serve with Italian or French bread.
----- Original Message -----
From: jane
To: phaedrus@hungrybrowser.com
Sent: Thursday, March 18, 2010 8:53 AM
Subject: recipe
Uncle Phaedrus,
For years, I have been searching for a spaghetti sauce recipe that I lost in 1980.
It was from a Betty Crocker Recipe Card Library with a 1971 copyright. It was under
the category of Men's Favorites and its key number was E-6. I would be so grateful
if you would be able to find it. It, clearly, was the best spaghetti sauce that my
husband and I have ever eaten.
Sincerely,
Janet
Hello Janet,
See below.
Phaed
Italian Spaghetti with Meat Sauce
2 pounds ground beef
1 medium onion, finely chopped
1 green pepper, finely chopped
2 cans (15 ounces each) tomato sauce
2 cans (12 ounces each) tomato paste
1 can (7-1/2 ounces) pitted ripe olives, drained and sliced
2 envelopes (1-1/2 ounces each) Italian-style spaghetti sauce mix with mushrooms (dry spice mix)
3 cups water
1 tablespoon sugar
1 teaspoon oregano leaves
2 cloves garlic, crushed
1 bay leaf, crumbled
16 ounces Italian-style spaghetti
Grated Parmesan cheese
Cook and stir meat, onion and pepper until meat is brown and
onion is tender. Stir in remaining ingredients except spaghetti
and Parmesan cheese. Cover; simmer 1-1/2 hours, stirring occasionally.
Cook spaghetti as directed on package; drain. Serve meat sauce
over hot spaghetti; pass Parmesan cheese. 8 servings.
Serving Suggestion: Meat sauce can be prepared ahead. Cover and refrigerate or
freeze. When ready, cook spaghetti; heat meat sauce and serve
over hot spaghetti.
Source: Betty Crocker Recipe Card Library - 1971; Card #E-6
Men's Favorites - Italian Spaghetti with Meat Sauce
> ----- Original Message -----
> From: Fred
> To: phaedrus@hungrybrowser.com
> Sent: Friday, March 19, 2010 1:35 AM
> Subject: Borstplaat -- Fudge -- Dutch Fudge -- Fondant
>
> Dear Uncle Phaedrus--could you help me please.
> I am in the process of translating s small diary of a Dutch aunt of mine
> into English to make her words readable for the next generations of
> American grandchildren. Of course borstplaat is mentioned in it. I tried
> to use the word fudge, but that was rejected by my cousins. Then I tried
> Dutch fudge and that may stay, provided I add a note explaining the difference
> between borstplaat and fudge. So here I am trying to find the difference.
> It seems that "soft" borstplaat is more similar to fudge than "standard"
> borstplaat.
> Do you know a few words I could put in the note to satisfy my cousins?
> Thanks
> fred
> Hello Fred,
>
> Well, the common names used for fudge in Dutch are "borstplaat", and
> "roomborstplaat". These are not literally descriptive, because
> "borstplaat" means "breastplate", and "roomborstplaat" means "room
> breastplate". Traditional borstplaat is just "sugar candy", and it may be
> chocolate or vanilla or almond, or other flavors. I've never seen
> traditional borstplaat, so telling you how to describe the difference is
> beyond me. Why not say that "fudge" is "American borstplaat"?
>
> Phaed
From: "John"
To: "Phaed TheMan"
Subject: Olive Oils
Date: Thursday, March 18, 2010 12:38 PM
Uncle Phaed,
Can you tell me which are the better Greek Olive Oils and what olives
the greeks use to make this nectar of the gods? Is this Olive Oil thing
in the European countries kind of like the BBQ thing is in the USA with
respect to who makes the real thing and who's is the best?
John
Hello John,
There's a good article about olive oil here:
Olive Oil
Phaed
----- Original Message -----
From: Luanne
To: phaedrus@hungrybrowser.com
Sent: Tuesday, March 16, 2010 5:28 PM
Subject: Morrison's Cafeteria Recipes
I am looking for the Shrimp Salad recipe from Morrison's Cafeteria.
I think the key was the kind of mayonnaise they used. If you have
a way to contact someone who worked for morrison's and find out the
mayonnaise they used, that would be great. You have some great recipes
on your site.
Thanks!
my name is Luanne
Hello Luanne,
Morrison's made their own mayonnaise. Their mayonnaise recipe is on my site at:
Morrison's Mayo
Their shrimp salad recipe is below. Remember that these are
cafeteria-sized recipes for multiple servings.
Phaed
Morrison's Shrimp Salad
Yield: 18 orders
Ingredients:
Prepared Shrimp 3 lbs - Peeled, deveined, and rinsed well.
Salt dash
Pepper dash
Diced Celery 1 1/2 lbs - Use tender hearts of celery
Mayonnaise 1 1/2 lbs - Use Morrison's Mayonnaise only
Method:
Place shrimp in mixing bowl. Add salt and pepper. Mix lightly.
Add celery and mix.
Add mayonnaise and mix thoroughly.
Garnish with a slice of lemon and a sprig of parsley.
More Morrison's Recipes
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