Uncle Phaedrus, Finder of Lost Recipes

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2009

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TODAY's CASES:

Lobster Agnezzi
Love's BBQ Coleslaw
Breakfast Pudding
Cream Cheese Biscuits
Wheatena Banana Bread

Lobster Agnezzi

----- Original Message ----- From: Deborah To: phaedrus@hungrybrowser.com Sent: Sunday, April 19, 2009 12:50 PM Subject: Lobster Agnezzi Hello: Looking for a recipe for Lobster Agnezzi. I don't know if the spelling is right or even if the term is right. My mother had this dish at Piazza Tomasso Restaurant on Decarie Road in Montreal about 25 years ago on a regular basis. It could also be called Pasta Agnezzi. It apparently was lobster, garlic, cheese in a sauce served over pasta. I tried to replicate for her (she didn't tell about the garlic until after she'd tried it) but didn't manage to as I'd never tasted it. I used cooked lobster which tasted just fine. It sounds great and I hope you can help. Thanks Deborah

Hi Debra,
I can find nothing called "lobster agnezzi" or "pasta agnezzi". I cannot even find an Italian word that is similar to "agnezzi", and I checked various spellings. I can, of course, find several mentions of Piazza Tomasso Restaurant on Decarie Road in Montreal, but nothing about their recipes. Searching by ingredients, I cannot find a lobster & pasta recipe that fits the description. "Agnezzi" may have been the name of the chef at Piazza Tomasso who created the dish.
Sorry.
Phaed

Love's BBQ Coleslaw

----- Original Message ----- From: Anthony To: phaedrus@hungrybrowser.com Sent: Sunday, April 19, 2009 4:30 PM Subject: Recipe Request As you may already know, there are no more Love's restaurants left in the U.S. My family and friends ( and I am sure may others) are dying to know the recipe for Love's coleslaw. Please help us! Thanks and kind Regards Anthony CA

Hello Anthony,
Wish I could help, but I had no success with the coleslaw recipe. I have Love's BBQ beans recipe on my site, and a link to a site where one can buy the sauce.
Keep checking back, it may turn up.
Phaed
A reader who was a Love's BBQ Pit Boss says:
From: "Chuck" To: "'Phaedrus'" Subject: RE: Love's Wood Pit BBQ Date: Sunday, May 10, 2009 11:11 AM I don't know the coleslaw recipe. I've been using the original Pantry slaw recipe for years but I'm sure you have that. The Love's slaw wasn't as sweet as the Pantry, and it had celery seed. I use celery seed in my Pantry recipe. If I ever I find it, I'll let you know. Chuck

Another reader sent this:

Dear Uncle Phaedrus, I found this recipe online at ocregister.com in the "Ask Your Neighbor" column: M.T of Costa Mesa requested a recipe for the coleslaw at Love's restaurants. Here's the recipe from N.M. and J.P via email, contributors who used to work with the chef at the Garden Grove location. Love's Coleslaw Yield: 6-8 servings 1 cup mayonnaise 1/2 cup buttermilk or milk 1/3 cup sugar 11/2 teaspoons onion powder 11/2 teaspoons celery seed 1/2 teaspoons black pepper 3 tablespoons apple cider vinegar 1 head cabbage, shredded 1 cup shredded carrots Procedure: 1. In a medium bowl, combine mayonnaise, buttermilk, sugar, onion powder, celery seed, pepper and apple cider vinegar. Chill mixture for at least three hours. 2. In a large bowl, toss shredded cabbage and carrots. Add chilled dressing and toss. Serve.

Hello Chuck,
A reader just sent this. Does it sound right?
Phaed

From: "Chuck" To: "'Phaedrus'"> Subject: RE: Love's Wood Pit BBQ Date: Monday, May 11, 2009 2:49 PM Phaed, You're two for two! This recipe is spot on, but not made with milk. I recall using the buttermilk. Buttermilk adds a distinct tangy and slightly sour taste of yogurt or sour cream. I still taste it now after fifteen minutes. The celery seeds are the big standout for me, and I'm still sucking them out of my teeth. Additionally, the buttermilk offsets the sugar to a large degree. I read some old blogs on the Web about peoples memories of Love's, and the slaw and beans were the thing that most remembered. Some agreed that the slaw wasn't sweet, but in actuality is uses more sugar the Pantry recipe, and that's considered a sweet dressing. The more I think about working there, the more I recall. I'm sure we used to smoke the entire sparerib, cut the tips, and flap meat off afterward so the finished product looked more like a St. Louis or Kansas Cut. The ends and flap meat were ground and put into the beans, along with other types of fat or unused smoked protein. I recall using a lot of basting products (mop or mopping sauces), and some were clear with pickling spices. I know that the baste was sweet, but I'm not sure what it was. Could it have been honey, or was corn syrup around in that period? Do you have any information on that heading? Chuck

Breakfast Pudding

----- Original Message ----- From: Roberta To: phaedrus@hungrybrowser.com Sent: Sunday, April 19, 2009 7:49 AM Subject: Re: recipe search- breakfast pudding Darn. Thank you for responding. Since I was only about 6 or 7 years old it is impossible for me to know the name of the recipe or ingredients. My guess though would be milk, sugar, eggs, flour or maybe cornstarch (???). Thanks again. Roberta

Hi Roberta,
Below is the closest recipe to your description that I can find, but it does not call for sugar except sprinkled on top. Every other breakfast pudding recipe that I find has barley or oatmeal or rice, etc.
Phaed

Breakfast Pudding 6 eggs 1 1/2 c. milk 1 1/2 c. flour 1 cube butter Place one cube of butter in large iron skillet. Heat in 425 degree oven. In blender beat six eggs for 1 minutes. Add milk, blend. Add flour, blend. Pour batter over heated butter and bake at 425 degrees for 25 minutes or until golden brown. Serve with warm syrup, powdered sugar or fresh berries.

Cream Cheese Biscuits

----- Original Message ----- From: Dara To: phaedrus Sent: Thursday, April 23, 2009 7:23 PM Subject: 72-Layered Cream Cheese Biscuits I am looking for a recipe for Robinhood Free Meetinghouse 72-Layered Cream Cheese Biscuits. Thanks Dara

Hi Dara,
Sorry, it doesn't appear that anyone has been able to create a copycat recipe for Chef Gagne's biscuits. You can buy them. See:
Gagne Foods
Phaed
There are a couple of cream cheese biscuit recipes below.

Cream Cheese Biscuits 2 c. sifted all-purpose flour 2 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 3 tbsp. whipped cream cheese 2 tbsp. unsalted butter 2/3 c. milk Nonstick cooking spray 1. Preheat the oven to 425 degrees. In a large bowl, combine the flour, baking powder, baking soda, and salt. With a pastry blender or fork, work in the cream cheese and butter until the mixture resembles coarse meal. 2. Stir in all but 1 tablespoon of the milk; the dough should be firm but not dry. Turn the dough out onto a lightly floured surface and knead 2 or 3 times or until smooth. Roll the dough out about 1/2 inch thick; using a 2 inch biscuit cutter dipped in flour, cut out 12 round biscuits. 3. Coat a baking sheet with the cooking spray, arrange the biscuits on it, and brush the tops with the remaining tablespoon of milk. Bake for 12 minutes or until the biscuits are golden. Makes 12 biscuits ---------------------------------- Cream Cheese Biscuits 1 stick butter 3 oz. pkg. Philadelphia cream cheese 1 c. self-rising flour Preheat oven to 400 degrees. Cream butter and cream cheese until light and fluffy. Add flour and mix well with fork until smooth. Refrigerate for at least ten minutes - this makes it easier to handle. Roll dough to 1/2 inch thick, cut with biscuit cutter. Place on ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes (until lightly browned). They will only rise slightly.

Wheatena Banana Bread

----- Original Message ----- From: Kathy To: phaedrus@hungrybrowser.com Sent: Tuesday, April 21, 2009 11:38 AM Subject: Wheatena banana bread Dear Uncle Phaedrus, Thanks so much for this service! I have looked in vain for a recipe that was on the back of the Wheatena box in the late 70s and/or early 80s. It included Wheatena (of course!) and buttermilk. The moistest, most delicious bread and I can't seem to duplicate it. Nuts were optional. I phoned the company several years ago and they sent me a pamphlet of recipes... none were what I wanted. Please help! Kathy

Hello Kathy,
Sorry, I cannot find a recipe fitting that description.
Phaed

From: Melanie Date: Wed, Sep 13, 2023 at 4:28 PM Subject: Wheatena bread To: Phaedrus On 9/13/2023 7:36 PM, Melanie wrote: Here’s the wheatena banana bread recipe that was requested in 2009 https://cdn.shopify.com/s/files/1/1501/5276/files/Banana_Bread.pdf?4512356879577909592

Recipe transcribed below.
Wheatena Banana Bread 1/2 cup shortening 1/4 cups sugar 2 eggs 5 over ripe bananas, mashed 2 cups all-purpose flour 1 teaspoon salt 2 teaspoon baking soda 2 tablespoons Wheatena Preheat oven to 350F. Grease 2 loaf pans. Cream together the shortening and sugar with an electric mixer or a food processor. Add the eggs, bananas, and blend until the bananas are thoroughly combined. Sift the flour, salt, and baking soda into a separate bowl and stir in the Wheatena. Add the dry ingredients to the banana mixture and blend until just mixed. Pour the batter into prepared loaf pans, dividing it evenly. Bake for 50 minutes. The bread is done when the top springs back after being pressed in the center with fingertips.

Hello Melanie,
Thanks for sending this recipe, and I will post it, but I do not think that this is the recipe Kathy was asking for. She insisted that the recipe she sought had buttermilk, and this one does not have it.
Phaed