Sent: Wednesday, April 11, 2012 4:12 PM
Subject: crepe recipe
Many years ago..I bought a Ron Popiel (sp?) Crepe pan. With it came a cookbook
for crepes. I have lost that book somewhere and have looked everywhere for a
replacement. The most important recipe that was in it was one for Filet Mignon
Crepes. All I can remember from the recipe is that it had mushrooms and scallions
(I think) in it. It called for butter(and maybe cream). It made a wonderful
sauce for the crepe. Might you be able to help me find that recipe..or..perhaps
the entire book? Thanks!!!!
I could not find a filet mignon crepe recipe anywhere at all. I believe that Popeil crepe pan was called “Crepe Magician.”
They turn up for sale on E-Bay occasionally. The recipe booklet was, I believe, “50 Things You Can Do with Crepes (besides
make crepe suzettes)”, Popeil Brothers (Editors).
I could not find an electronic copy on the web, but you can get a used print copy for a couple of dollars + shipping on Amazon.com. See:
That’s probably your best bet, unless one of my readers has the booklet and is willing to send the recipe.
You might also watch E-Bay in case another pan with the booklet shows up for sale.
Below is the recipe Dan requested. Glad I could help.
My best to you,
Beef Mushroom Crepes and Wine Sauce
1-1/4 pounds steak (top sirloin, Spencer, New York or filet), about 3/4 inch thick
4 Tablespoons butter
1/3 cup minced green onions
1/4 pound mushrooms, sliced (or 1-41/2 oz. jar sliced mushrooms)
1/2 cup dry white wine
3/4 teaspoon salt
1/2 cup whipping cream
1-1/2 teaspoons cornstarch
Remove fat from steak; then cut meat in cubes and brown in frypan in 2 tablespoons
butter until browned on the outside and done to your preference. Spoon meat from pan;
keep warm. Add remaining 2 tablespoons butter; stir in the mushrooms and green onions,
cook slowly for 2 minutes. Stir in wine and bring to a boil; reduce heat and simmer,
for 4 minutes. Remove from heat. Combine cream and cornstarch, stir into sauce in pan.
Cook, stirring, about 3 minutes or until it thickens. Spoon warm meat onto crepe, add
a little of the sauce, fold up sides to form a roll; top with more sauce and mushrooms.
Makes 4 servings.
Sent: Saturday, April 14, 2012 9:30 AM
Subject: Coney sauce
Hi Uncle Phaedrus. In the 1950's I lived in the south end of Columbus Ohio. On Parsons Ave.,
there was a small hole in the wall hot dog/hamburger place called "Coney Island Restaurant".
they had the best Coney sauce I have ever tasted. To my knowledge the recipe was never
revealed. It did not have a real strong tomato sauce taste nor did it have a chili taste
as many hot dog sauces have today. Any clues as to what the recipe contains? I sure would
love to have a recipe like that one. Thank you so much.
I almost didn’t get this because you spelled my name wrong. My thoughtful server fished it out of the trash and sent it on to me.
My name is p-h-a-e-d-r-u-S with an “s”, not a “c”.
I can’t find any mention of a place in Columbus, OH called “Coney Island Restaurant” on Parsons. Phillip Manus opened a Coney Island on High Street in Columbus in 1912, then at 1244 W. Broad Street. He and his descendants, including Bill, Jim, Phillip,
and George, have been operating Coney Island Restaurants in Columbus ever since, but none on Parsons Street as far as I could determine.
I found a site that had a list of all of the restaurants (sorry, it doesn’t list bakeries, just restaurants) in the Columbus OH phone book in 1964 at:
Columbus Restaurant History
This list shows a place called “Coney Island Lunch” at 1911 Parsons Street in 1964. Perhaps that is the place you remember.
Sorry to say, I cannot find any other mention of the place or its coney sauce, and no recipes.
There are currently “Coney Island Lunch” hot dog restaurants in Pennsylvania, Michigan, and Nebraska, but they appear to be unrelated to the one that was in Columbus, OH.
There are many coney island sauce recipes on my site that you can try. See:
Hot Dogs, Chili Dogs, and Coney Islands
Sent: Saturday, April 14, 2012 9:45 AM
Subject: Stick donuts
Hi Uncle Phaedrus.
In the 1950's lived in Columbus Ohio, there was a bakery that made what were called
stick donuts. it had a glaze in top, they were round and long, not round like a glazed
or jelly doughnut, about 6 inches or so long. They had a wonder flavor and tasted more
like a cake doughnut then a raised doughnut.
The bakery was more like one that a small commercial business. They sold their fresh
doughnuts to small store and I believed they had a truck they came around the neighborhoods
and one could go out and buy a doughnut from they, like an ice cream truck. All I know is
that we called them "stick doughnuts"
and they were very good. I think they were located in the south end of Columbus between
high street and parsons Ave., these streets run north and south.
Cheryl, I almost didn’t get this because you spelled my name wrong. My thoughtful server fished it out of the trash and sent it on to me. My name is p-h-a-e-d-r-u-S with an “s”, not a “c”.
If it’s no longer in business, there’s no way that I can track down the specific recipe from that small bakery without knowing the name of the bakery. Knowing its former location in Columbus isn’t any help to me.
Stick donuts are a tradition in Columbus, Ohio. You may occasionally see them elsewhere, but they are common and popular in Columbus. They aren’t “crullers” or “peanut sticks” (like in Buffalo, NY), or eclairs or long johns or any kind of filled pastry.
Those “Little Debbie” “dunking sticks” or “donut sticks” are a poor imitation. I found this description of Columbus “stick donuts” on a message board:
“They are glazed cake donuts, but stick-shaped instead of round. They end up crunchier somehow. I know they don't sound that different but it's like comparing french fries and hash browns, sound the same, but taste quite different. They don't have
filling in them.”
There appears to be one in this photo from a Columbus bakery:
Auddino's Italian Bakery
I cannot find a recipe for Columbus style stick donuts, but if they are just cake donuts made in a different shape,
then all you have to do is use a cake donut recipe, but make the dough into a roll and then cut it into stick lengths before frying instead of making it into torii. Bakeries most likely have a machine that makes a long roll and cuts it into lengths
before frying. You can buy cake donut mix or try one of the recipes here:
Sent: Saturday, April 14, 2012 10:15 PM
Subject: please help me find...
I have searched on Google, ask.com, msn, etc. to try and find this recipe that I made
around 1988. I can't remember the name but I do remember some of the ingredients.
It was a cake that you used a tube pan for. You lined the buttered pan with finely
chopped walnuts (this is what I think separates it from a million and one other recipes).
There was a streusel filling that had chopped walnuts, cinnamon, and unsweetened cocoa in
it. It also might have contained sour cream (the cake was very moist and tender). What
was unique about it, besides being delicious, was that everyone who tasted it mentioned
the unique flavor in the streusel....it was the hint of cocoa!
I did find a recipe that was close, but no nut lining and had you make a glaze for it.
It also contained dried currants in the streusel....I can't remember if the one that
I had contained raisins.
Please, I would really appreciate it if you could find this.
Sorry, no luck. I found similar recipes, but none with a walnut bottom crust. Need that name of the cake.
Knowing where you got the recipe originally might help.
See below and here for the closest that I found:
Chocolate Streusel Cake
1/2 c. butter
1 c. sugar
3 c. flour
1 tsp. baking soda
3 tsp. baking powder
1 1/4 c. sour cream
1 tsp. almond extract
1/2 c. sugar
1 tsp. cinnamon
1 tbsp. cocoa
1/2 c. walnuts, chopped
Cream butter and sugar; add eggs (one at a time). Mix well. Alternate sifted dry
ingredients with sour cream as you add to creamed mixture.
Pour half of batter into greased 10 inch tube pan; then half of the filling. Add
remaining batter and top with rest of filling. Bake in 375 degree oven for 1 hour.