----- Original Message -----
From: matt
To: phaedrus@hungrybrowser.com
Sent: Thursday, April 16, 2009 7:14 AM
Subject: Recipe Inquiry
When I was an undergraduate student in Baltimore in the early 1970's, there was a health
food store in Towson called the Powerhouse that made a sandwich named the Powerhouse Special.
The sandwich consisted of whole grain bread, mayonnaise, lettuce, tomato, colby cheese
(sprouts I believe) and a sprinkling of herbs.
The herb mixture was incredibly fragrant and anytime someone was eating one of these
sandwiches near you, you could smell these herbs. I was never able to find out what
mixture of herbs this was - can you help me?
Thanks,
Matt
Hi Matt,
Sorry, I had no success locating a recipe for this.
Phaed
Re: Powerhouse Special
From: Wendy
Date: 11/9/2023, 2:59 PM
To: Phaedrus
On 11/9/2023 12:54 PM, Wendy wrote:
Dear Uncle Phaedrus,
In response to Matt's request of April 16, 2009, the herb blend used
was most probably "Spike," a dried mix still available for purchase.
Usually the cheese was Muenster and the lettuce, Romaine.
Hope it's not too late to be of help.
Hi Wendy,
I think you are correct that it was "Spike" seasoning. It's too late for me to notify Matt directly,
as I no longer have his e-mail address. However, he may check the site occasionally, so I will post
this just below his request.
Spike seasoning can be purchased at Wal-Mart and Kroger's and online at Amazon and probably
any large supermarket.
There is an article about Spike here: What is Spike Seasoning?
Spike's listed ingredients are: Salt Crystals ( Earth and Sea ), Hydrolyzed Soy Protein, Soy Granules,
Mellow Toasted Onion, Nutritional Yeast, Garlic, Orange Powder, Dill, Kelp, Horseradish, Mustard Flour,
Orange and Lemon Peel, Celery Granules and Powder, Sweet Green and Red Bell Peppers, Parsley Flakes,
Celery Root Powder, White Pepper, Turmeric, Rosehips, Summer Savory, Onion Powder, Parsley Powder,
Mushroom Powder, Coriander, Fenugreek, Basil, Cayenne Pepper, Spinach Powder, Cloves, Cumin, Ginger,
Marjoram, Oregano, Thyme, Tarragon, Cinnamon, Safflower, Paprika, Tomato, Rosemary, Celery Seed Ground .
Allergen Info
Contains Celery and its Derivatives, Pod Fruits and Their Derivatives, Soybean and its Derivatives, Mustard
and its Derivatives, Coriander and its Derivatives.
There are some copycat recipes for Spike online. This is probably the most popular one:
Linda's Copycat Spike Seasoning Mix
Thanks for writing.
Phaed
----- Original Message -----
From: Mari
To: phaedrus@hungrybrowser.com
Sent: Friday, April 17, 2009 6:20 PM
Subject: PEA AND CHEESE SALAD
I would really appreciate your help in finding this recipe. Toddy's Grocery Store in
Greeley, CO had in their deli department a Pea and Cheese Salad that was so good.
They have closed their business now, but I would love the recipe if you can get it.
I have some friends that would appreciate it also. I know the family is still around
the area, but I wouldn't know how to get the recipe. Thanks!
Mari
Hello Mari,
Sorry, this recipe does not appear to be on the Internet, and I have no other way
to get recipes of this sort. Sorry.
Phaed
Hello,
I came across your site when I was looking for a food item manufactured
in the 70s. I'm thankful that I did, because I stumbled upon several
great looking recipes. (Thanks!)
I also noticed an inquiry dated 17 April 2009 from "Mari": She was
looking for "Pea and Cheese Salad". I have a recipe with both
ingredients, though she didn't go into much detail...so I'm unsure if my
recipe will fit her requirements. But, I'll share it in the event
someone else may be wanting it. (Details: My cousin, Sylvia Dunaway,
shared the recipe with me. She and her husband, Porter, ran a restaurant
in Huntsville AL many years ago. They used to serve the recipe/dish on a
daily basis. However, she had no special name for it...nor did she have
exact measurements: She had to basically guess...since they made it by
the tub! Sylvia permitted me to give the recipe a name, since I wished
to submit it for publication in a recipe book. I call it "Cold Green Pea
Salad".)
Cold Green Pea Salad
1 pkg (16 oz size) frozen green peas, blanched
1 3/4 cup mild Cheddar cheese, diced
3 hard boiled eggs, diced
1/2 cup celery, diced
1/8 cup green pepper, diced
1 Tblsp pimiento, diced
1 1/2 Tblsp shredded (or finely chopped) onion
salt, to taste
pepper, to taste
Hellmann's mayonnaise (minimal)
Gently combine all ingredients. Chill and serve. Makes 4-6 servings.
(Note: If making a day ahead, do not add cheese till an hour or so
before serving or it will become gooey/slimy.)
I hope some people will find this to their liking. It has always been
one of my favorite dishes.
Angela
----- Original Message -----
From: "Lucinda "
To: phaedrus@hungrybrowser.com
Sent: Thursday, April 16, 2009 10:19 PM
Subject: recipe request -- orange twist pastry cookies
> Many years ago a friend gave me a recipe for a pastry cookie that I have
> since lost. It followed the usual phyllo-type pastry directions; roll
> out the dough very thin, fold into layers, brush with butter and roll
> again. I think this was done twice to give 9 layers. It was then cut
> into strips, the strips twisted and sprinkled with sugar, and then baked.
>
> The only unusual ingredient was a whole orange, pureed in a blender or
> food processor. Otherwise it was the usual run of sweet baked good
> ingredients, flour, butter, sugar. No yeast or other leavening, IIRC.
> Definitely not puff pastry or phyllo dough.
>
> Thanks much!
>
> Lucinda
Hello Lucinda,
Sorry, I cannot find a recipe that fits that description.
Phaed
----- Original Message -----
From: Susan
To: phaedrus@hungrybrowser.com
Sent: Thursday, April 16, 2009 3:41 PM
Subject: Looking for Pineapple Torte
For years and years my mother would always make a non-bake pineapple torte for my birthday.
But she has been gone for over 20 years and with her the recipe. The recipe has to be from
the 1960's at least. Here are the ingredients that I know of:
The crust was graham crackers and butter
Crushed pineapple
Marshmallows -
Lemon pudding or lemon Jello - not sure which
Possibly whipped creamed - not sure
I would love to taste this desert one more time.
Regards
Susan
Hi Susan,
Sorry, nothing that fits that description turned up.
Phaed
Timm in Oregon sent this:
I think there has been a Pineapple Torte at every pot-luck or church social I have ever attended.
Here is the recipe. Timm in Oregon
Pineapple Torte
Ingredients:
For the Graham Cracker Crust:
2 cups crushed graham cracker crumbs, about twelve 2-1/2 x 5 inch crackers
1/4 cup sugar
3/4 stick butter
For the Pineapple Filling:
16 to 19 ounce can crushed pineapple
3 ounce package Jell-O such as lemon, orange or lime
1/2 cup sugar
2 tablespoons lemon juice
10 ounce can evaporated milk
Whipped cream, optional
Chopped nuts, optional
Instructions:
For the Graham Cracker Crust: Melt the butter and blend in the crumbs and sugar. Press into
9 x 13 inch pan and bake at 350F degrees about 10 to 12 minutes. Cool before adding pineapple
filling.
For the Pineapple Filling: Bring pineapple to boil; remove from heat and add Jell-O. Stir until
dissolved; let Jell-O and pineapple mixture cool. Add the lemon juice to evaporated milk. Beat
with electric mixer until stiff. Add the cooled Jell-O mixture and blend. Pour into the 9 x 13
inch graham cracker crust. Decorate with whipped cream and chopped nuts, if desired.
Bonnie sent this:
Phaed,
Hello again my friend. I read the post from Susan on Thursday, April 16, 2009 3:41 PM (Looking
for Pineapple Torte) I have some recipes below for no-bake Pineapple desserts, I think the last
one may be what she is looking for. Best regards.
Your friend,
Bonnie
_____________________________
Éclair Cake
3 cups milk
2 pkgs. (4 serving size each) French vanilla instant pudding
1 (8 oz.) container Cool Whip, thawed
1 box graham crackers
1 (16 oz) can crushed pineapple, drained
1 can Pillsbury milk chocolate frosting
Mix 3 cups of milk with instant pudding until smooth.
Add Cool Whip and mix together until smooth.
Layer as follows in 13x9 inch pan:
1. Double layer of graham crackers in bottom of pan.
2. Layer of pudding mixture.
3. Half of crushed pineapple.
4. Another layer of graham crackers.
5. Thin layer of frosting.
6. Remaining pudding mixture.
7. Remaining pineapple.
8. Another layer of graham crackers.
9. Remaining frosting on top.
Refrigerate 3 to 4 hours.
________________________________
Marshmallow Pudding
(with pineapple)
1 cup milk
36 marshmallows
1 (8 oz) can crushed pineapple, drained
1 (8 oz) carton Cool Whip
15 graham crackers, finely crushed
Heat milk. Add the marshmallows and stir until melted. Cool. Add pineapple
and Cool Whip. Mix well. Put half of graham cracker crumbs in bottom of
9x9-inch pan. Then put marshmallow mixture and rest of crumbs on top.
Chill in refrigerator before serving.
__________________________________
Pineapple Dessert
Ingredients
1 (3 ounce) box orange Jell-O
2 eggs
1 (8 ounce) can crushed pineapple
1 cup sugar
1/4 cup butter
1/2 cup chopped walnuts
1 teaspoon vanilla
graham cracker
Directions
Mix eggs, sugar, drained pineapple, and butter. Cook over medium-low heat until thick, stirring
occasionally. Cool mixture. Add walnuts and vanilla. Line a 8x8 square pan bottom with graham
crackers. Covering bottom completely. Some breaking of the crackers may be required. Spread
pineapple mixture over the crackers. Top with another layer of crackers, again covering filling
completely.
Prepare jello per instructions. When jello is nearly congealed, whip it until fluffy and pour
over crackers. Refrigerate 4-5 hours before serving.
____________________________________
Cool Pineapple Dessert
Ingredients
Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine, melted
Top
3 1/2 cups miniature marshmallows
1 (19 ounce) can crushed pineapple, drained (reserve 1/2 cup liquid)
1 envelope dream whip dessert topping, prepared
Directions
Crust:
Combine crumbs, sugar, and margarine. Mix well. Reserve 2 tbsp. for top.
Press onto bottom of a 9" square cake pan. Bake at 375F. for 8 minutes. Cool.
Top:
Melt marshmallows with reserved pineapple liquid over low heat, stirring until smooth. Remove
from heat. Refrigerate until slightly thickened. Stir well until blended. Fold in pineapple
and dessert topping. Pour over baked crust. Sprinkle with reserved crumbs. Put in the fridge
until firm, at least 4 hours.
----- Original Message -----
From: John
To: phaedrus
Sent: Wednesday, April 15, 2009 2:02 PM
Subject: RE: Old Italian Recipe.
Esteemed Phaedrus,
Many years back, about 40 or so, an Italian lady gave me a recipe for pasta sauce that
was really extremely good. The recipe consisted of raw garlic anchovies, olive oil, and
Italian bread crumbs, and I remember she heated it up and then she placed in on top of
the pasta. I wonder if you have heard of it or know the amounts of ingredients to make
this recipe, This sauce was really tasty. I wonder if you could help me find the proper
recipe.
If you cannot, I appreciate your efforts all the same.
Thank you Once More
john
Hello John,
I'm not familiar with a sauce like that, and I could not find one with those ingredients.
Sorry, there are just too many pasta sauce recipes for me to search them one by one.
Phaed
Update 2013 - Recipes here: Sicilian Pasta with Breadcrumbs and Anchovies
Spaghetti aglio e olio
Spaghetti alla Carrettiera
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