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Van de Kamp's Restaurant French Toast

From: rox 
Sent: Sunday, April 07, 2013 2:08 PM
Subject: hunting down an old los angeles restaurant recipe

Hello Phaedrus!

I certainly hope you can help me. I remember this French toast as the best i ever had.
if i can remember it correctly it was very close to a monti cristo coating. big thick slices of bread with the coating actually having thin strands pulling off of it. 
it looked almost deep fried.
the restaurant was Van de Kamps. it was up and running in the fifties when i lived down there. i don't know when they closed. i did hear the Lawry's food business was 
started by the same brothers who started Van de Kamp's. i have yet to write there. 
i found your site and just had to write. you found the cookie recipe, i have high hopes on the French toast.

very sincerely,

Hi Rox,

Sorry, I had no success with this. Ill post it on the site.


Evangeline Restaurant Cocoanut Pie

I found another recipe from the Evangeline Restaurant in Pascagoula, Mississippi. For their stuffed crabs, see: 11/16/12

Cocoanut Pie

2 cups scalded milk
2/3 cup sugar
1 tablespoon flour
3 tablespoons cornstarch
1/8 teaspoon salt
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1/2 cup cocoanut
1 baked 8-inch pastry shell
meringue or whipped cream

Scald 1 3/4 cups milk. Sift together sugar, flour, cornstarch and salt. Mix remaining cold milk
into this dry mixture a little at a time. Add to hot milk slowly. Cook over hot water in a double 
boiler until mixture thickens, stirring constantly. Beat egg yolks slightly. Add a little of the 
hot mixture to egg yolks before adding yolks to hot cream mixture. Return to heat and cook again 
for about three minutes. Remove from heat, add butter, vanilla and cocoanut. Cool, then pour into 
baked pastry shell. Top with meringue or whipped cream.
(From: "The Ford Treasury of Favorite Recipes, Vol. 3")

A Particular Meat Loaf

From: Jody 
Sent: Sunday, April 07, 2013 1:17 PM
Subject: meat loaf recipe

I had this recipe years ago and now cannot seem to find it.  It was a meatloaf recipe and some of the ingredients were:
ground beef
grated or shredded carrot
parmesan cheese
bread or cracker crumbs

Please help as it was the best meatloaf I had ever made.

Hi Jody,

The closest recipe to your description that I can find is the one below.



1 lb. ground beef
1 egg
1/2 c. bread crumbs
1/4 c. Parmesan cheese
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. garlic powder
1 lb. ground turkey
1 carrot, grated
1 green pepper, diced
1 c. celery, diced
1 onion, diced
1/4 c. catsup

Combine all ingredients except catsup.  Shape into loaf.  Bake in 5x9 inch pan in 350 degree oven uncovered for 1 hour.  

Angelo's in Gulfport

Angelo's Restaurant in Gulfport, Mississippi

Broiled Flounder and Flounder Sauce

Make several small cuts across the top of the cleaned fish and insert slices of garlic.
Sprinkle fish with oregano and broil. 

Make a sauce by combining lemon juice, a touch of mustard, mayonnaise, olive oil, chopped capers,
parsley, and salt and pepper.

Pour sauce over broiled fish and heat in oven a few minutes before serving.

Angelo did not give ingredient amounts.

From: "The Ford Treasury of Favorite Recipes from Famous Eating Places," 1950.
Coquilles St Jacques

6 tbsp butter
3 tbsp flour
1 tsp salt
1/8 tsp white pepper
2 cups light cream
1/2 pound scallops
1/4 cup finely chopped onion
1/2 cup sliced mushrooms
1/2 pound shrimp, cooked and cleaned
1/4 pound crabmeat
2 tbsp Madeira or sweet sherry
3 tbsp bread crumbs

Melt 4 tbsp butter in a saucepan; blend in the flour, salt, and pepper. Gradually add the cream, stirring 
steadily to the boiling point. Cook over low heat 5 minutes.

Melt the remaining butter in a skillet; saute the scallops and onion in it. Remove and saute the mushrooms 
for 3 minutes. Combine the sauce, scallops, mushrooms, crabmeat, and wine. Mis lightly and taste for seasoning. 
Spoon into 6 scallop shells or ramekins and sprinkle with bread crumbs. Bake in a 400 oven 10 minutes or until 
delicately browned. Serve at once. 
Serves 6.
(From "The Diner's Club Cookbook" 1959, by Myra Waldo 

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