TODAY's CASES:

• Agnes & Muriel's Butterscotch Cream Pie
• Butterfly Shrimp with Bacon
• Luby's Cafeteria Almond Rice

Agnes & Muriel's Butterscotch Cream Pie -----Original Message----- From: Marnell Sent: Saturday, March 18, 2017 10:16 PM To: phaedrus@hungrybrowser.com Subject: recipe request Dear Uncle Phaedrus, Years ago (maybe 2002) I ate a piece of pie at Agnes & Muriel's, a restaurant located at Monroe Drive in Atlanta, GA. I understand the restaurant was relocated to Piedmont Rd. in Buckhead, GA., and later went out of business. The occasion was Thanksgiving. The pie was a fabulous Butterscotch Cream Pie. It was very rich, with caramel drizzled on top and had small bits of butterscotch and maybe another kind of morsel bits scattered here and there. It had a meringue topping. I have never forgotten that pie, and have looked numerous places for the recipe. I bought a cookbook of theirs, but the pie was not in it. I read some bloggers who had eaten there about the time that I did and they even mentioned this pie, but nothing more. I am not a creative cook -- I have to have a recipe. Could you possibly obtain the recipe for me? Thanks, Marnell Hello Marnell, As you say, Agnes and Muriel's was sold by owner Glenn Powell and relocated from Atlanta to Buckhead in 2009 and then closed completely. Agnes & Muriel's Chef Glenn Powell did publish a cookbook, used copies of which can be purchased at Amazon, E-Bay, and other purveyors of used books: Agnes & Muriel's Cafe Cookbook However, you say you have that cookbook and the butterscotch cream pie is not in it. Atlanta Public Broadcasting did a show with Agnes & Muriel's owner and chef Glenn Powell. He demonstrated and gave the recipes for six of his dishes on that program, but the Butterscotch Cream pie was not among them. See: Atlanta Cooking Sorry, I had no success finding Agnes & Muriel's or Chef Glenn Powell's Butterscotch Cream Pie recipe. I'll post this for reader input. Phaed Butterfly Shrimp with Bacon -----Original Message----- From: Dorothy Sent: Wednesday, March 15, 2017 5:33 PM To: phaedrus@hungrybrowser.com Subject: Cantonese Butterfly Shrimp with Bacon Hi Uncle Phaedrus, In the 1960s and 70s there was a Cantonese dish that was very popular called butterfly shrimp with bacon. The large shrimps were cut butterfly style dipped in egg, topped with a piece of bacon and fried. It was served with scallions and onions in a sweet red sauce. Do you think you could find one like it? thank you for all the good work you do! Kind regards, Dorothy Hi Dorothy, While searching, I found several Chinese restaurants that have butterfly shrimp on their current menus. The ones that I saw were in Delaware, Maryland, and New Jersey. The basic shrimp with bacon recipe seems to be rather simple. You have it well covered in your description: "large shrimps were cut butterfly style dipped in egg, topped with a piece of bacon and fried." There are a few variations in the recipes that I found. Chinese restaurants often offer dishes with the same name, but slight variations. I did not find any recipes with the red sauce, onions, and scallions, but that may be a separate recipe The sweet red sauce with scallions and onions may be simply ketchup with sautéed onions and scallions, or it may be something quite unique to the restaurants at which you ate the dish years ago. The recipe at the bottom, and the one at this link, lack the red sauce, onions, and scallions. Cooking Exchange This one has a red sauce made with ketchup, but part of the instructions seem to be missing: Recipeland This recipe has a red sauce made with ketchup & Worcestershire, and sautéed onions. IFood TV Same or similar to the one above Recipe Pages A video recipe: YouTube Phaed Butterfly Shrimp (China) 1 1/2 pounds fresh large shrimp 3 egg yolks 1 1/2 teaspoons cornstarch 1/2 teaspoon salt 1/8 teaspoon pepper 2 slices bacon 2 cups vegetable oil Remove shells from shrimp, leaving tails intact. Cut each shrimp down the back using point of small sharp knife. Remove vein. Rinse shrimp and pat dry with paper toweling. Cut deep slit down back of each shrimp. Flatten cut side slightly with fingers. Beat egg yolks, cornstarch, salt and pepper with fork. Dip each shrimp into mixture. Cut bacon into 1 1/2 x 1/4-inch strips. Place a bacon strip on cut side of each shrimp. Heat oil in wok over medium-high heat until it reaches 400 degrees F. Fry shrimp, a few at a time, in oil until golden, 2 to 3 minutes. Drain on absorbent paper. Makes 4 to 6 entree servings or 8 to 10 appetizer servings. Luby's Cafeteria Almond Rice From: David Sent: Tuesday, February 07, 2017 9:05 AM To: 'phaedrus@hungrybrowser.com' Subject: Lubys Almond rice Lubys Almond rice Hello David, Sorry, I had no success with this. Phaed