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TODAY's CASES: Powerhouse Special Pea and Cheese Salad Orange Twist Pastry Cookies Pineapple Torte Pasta Sauce Powerhouse Special ----- 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. See here for some "tastes like" suggestions: Chowhound Phaed Subject: powerhouse sandwich From: Michele Date: 6/13/2024, 10:17 AM To: "phaedrus@hungrybrowser.com" Hi Sir! I came across your site and wanted to let you know about a recipe. The Powerhouse sandwich, from Baltimore. You see, back in the 1980s I worked at the little shop that started it. Jane, the owner, was a single mom with one little boy named Noah. She hired me to help her run the shop. I did, and made many powerhouse sandwiches. The cheese used for the sandwich was Monterrey Jack. It consisted of: Multi grain bread, mayo, alfalfa sprouts (doused with an herb mixture made especially and secretively by Jane herself) tomato slice, monterrey jack cheese, leaf of romaine, and that was about it unless you wanted tuna added etc. Whenever I get a craving, I try to recreate the spice mix as follows but no one knew the exact herbs as she always kept it to herself. She had her apartment above the shop and when I would run low on the spice mix she would make it upstairs, and come down with big a brown grocery bag full of a new batch. Anyway, Basil, oregano, garlic powder, thyme, parsley. I am positive that this is incomplete but It’s the closest to the taste that I can get. The ONLY cheese we ever used was Monterrey Jack. Good Memories. Hope you enjoy, Michele Timm sent this recipe. I don't think it's what Matt was looking for, since Matt's description is of a vegetarian sandwich, but here it is anyhow. Sun of Italy Italian seasoning is available at: Sun of Italy I was going through some old recipe files and found this recipe. Maybe it's the one Matt is looking for. Timm in Oregon The Powerhouse Special Ingredients: 30 ounce can whole tomatoes, drained and crushed 1 onion, sliced 3 dashes parsley per sandwich 3 dashes pepper per sandwich 3 dashes salt per sandwich 6 slices whole grain wheat bread 3 big dashes Sun of Italy Italian Seasoning 3 slices ham 3 slices salami 3 slices Swiss cheese Instructions: Have all of the ingredients ready to go. Put the tomatoes on 3 slices of bread. Put on the 3 dashes of salt on each sandwich and then 3 dashes of pepper on each sandwich and finally 3 dashes of parsley on each sandwich. Put on the 3 big dashes Sun of Italy Italian Seasoning and add the onion, then the meat and cheese and other bread slices. Make really good sandwiches! Pea and Cheese Salad ----- 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 Orange Twist Pastry Cookies ----- 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 Pineapple Torte ----- 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. Pasta Sauce ----- 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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