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Spike Seasoning

  ----- Original Message ----- 
  From: Joan
  To: phaedrus
  Sent: Sunday, May 05, 2002 10:50 AM
  Subject: A Greek Seasoning

  Someone told me there was a Greek seasoning called "Spike" that 
  is very similar to the commercial product Cavender's Greek Seasoning, 
  but better (because it is homemade).  I would like to have this recipe 
  so I could make it myself.  Some of the spices in Cavender's are salt, 
  black pepper, garlic, oregano,sugar, onion powder, parsley and five 
  other spices.  (I guess the five other spices are the secret). Could 
  you help?  Thanks   joan

Hi Joan,

Spike's Seasoning isn't homemade. It contains:

Defattted nutrisoy granules, granular toasted onion, nutritional yeast, granular garlic, celery root granules, ground dill, horseradish granules, mustard powder, lemon peels, orange powder, parsley flakes, red bell peppers, green bell peppers, white cate pepper, rose hips powder, summer savory, mushroom powder, safflower, parsley powder, white onion powder, spinach powder, tomato powder, sweet hungarian paprika, ground celery seed, cayenne pepper, ground tumeric, ground cumin, ground ginger, ground corriander, ground fenugreek, ground cloves, cinnamon powder, plus a delightful herbal bouquet of the best greek oregano, french tarragon, french sweet basil, french marjoram, french rosemary and spanish thyme.

I couldn't find a recipe to make it at home. I doubt that anyone would try to make a copycat recipe for anything with so many ingredients. Spike's comes in either regular or salt free. Made by Modern Products, Inc., Milwaukee, Wisconsin, 53209, U.S.A. Spike's is a commercial product. If you can't find it at the grocer, try a health food store. Or, you can buy it online at many sites, including these:

Vitamin Lady

Planter's Seed

Nuts 'n Stuff

But, Joan, I am a fan of Cavender's Greek Seasoning, myself, and I think you are going to be disappointed if you try to use Spike's to replace Cavender's. Spike's is not "Greek seasoning". Look at the ingredients above. It's closer to "Mrs. Dash" than to Cavender's. As a matter of fact, while I was searching for this info, I saw lots of recipes that said use Spike's OR Mrs. Dash, not Spike's OR Cavender's...

Odd coincidence: The founder of Cavender's Greek Spice company was a Arkansas man named SPIKE Cavender.....


Morrison's Tartar Sauce

----- Original Message -----
From: Vickie
To: phaedrus
Sent: Saturday, May 04, 2002 3:32 PM
Subject: tarter sauce

> I am looking for the recipie for morrisons cafeteria's tarter sauce  
> any help would be greatly appriciated.
> thank you
> Vickie

Hi Vickie,

No problem. See below. The real thing.


Morrison's Tartar Sauce

'This is not a clone - Morrison's gave the recipe to the food editor of the
Louisville Courier-Journal'

1/4 lb cabbage
1 small onion
1 or 2 strips green bell pepper
1/4 cup dill relish
1 cup plus 2 Tbsp real mayonnaise

Place cleaned cabbage, onion and green pepper in blender or food processor
Process to fine pulp
Add relish and mayo and stir to blend
Place in a covered container
Refrigerate overnight before serving
Makes 2-1/2 cups

Barbecue Beef on a Bun

----- Original Message -----
From: linda 
To: phaedrus
Sent: Saturday, May 04, 2002 7:46 PM
Subject: bbq beef on a bun

> Hello,
>   I'm seeking a recipe for a favorite from my
> elementary school days--along time ago in the 60's.
> The cooks made "barbecue beef on a bun". It was very,
> very  juicy rather than thick like a sloppy joe. It
> was rather sweet and I can remember it having beans in
> it too. Oh it was so delicious...that's when they
> actually cooked everything from rolls,
> cinnamon rolls, and all manner of "real food".
> Short of writing the school district and asking if
> there is any record of their recipes..well, you're my
> best shot at this point.  Thanks much...enjoyed
> browsing your archives. Linda.

Hi Linda,

I had no success at all finding a recipe called "barbecue beef on a bun" with beans in it.

Barbecue is not a simple subject. I'm from the Deep South, where barbecue is an institution like lobster in Maine and baked beans in Boston. There are places in the South where there as many barbecue restaurants per capita as there are churches. Cities and towns around here have yearly barbecue cook-offs.

I've never heard of a barbecue sandwich with beans mixed into the barbecue. Around here they come two ways: just meat and sauce on a bun, or meat, sauce, and a dollop of coleslaw on a bun. Maybe a dill pickle. To a barbecue conniseur, mixing beans into a barbecue sandwich sounds rather, uh.... sacriligeous... We do, however do the opposite: We mix small chunks of the meat and barbecue sauce into our baked beans and call the result "barbecue beans". The three usual accompaniments to barbecue are: barbecue beans, cole slaw, and either french fries or potato salad.

The sauce is what makes barbecue something more than just smoked meat, and barbecue sauce ingredients vary according to which part of the U.S. you're in. Around here they're apt to contain some catsup, but over on the East Coast, in the Carolinas, they're more vinegary.

I couldn't possibly locate the recipe from your school, or even find one close to it, because I have no idea what kind of sauce they might have used. Below, however, are a couple easy beef barbecue recipes you might like.


Barbecue  Beef  Sandwich

 Ingredients :
 Leftover beef roast
 1 c. catsup
 1/2 c. packed brown sugar
 1 tbsp. light Karo syrup
 Pinch of salt
 1 tsp. chili powder
 1 tbsp. lemon juice
 1/4 c. Worcestershire sauce
 1 tsp. prepared mustard

 Preparation :
    Slice leftover beef roast or pork roast into thin slices.  Place
 slices in shallow baking dish.  Combine remaining ingredients
 together.  Stir until well blended.  Pour over meat.  Make sure each
 side of meat is well coated.  Bake at 325 degrees for 30 minutes.
 Serve on buns..
  Barbecue  Beef  Sandwich

 Ingredients :
 4 lb. rump roast
 1 onion, finely chopped
 1 can tomato soup
 1/2 can water
 1/3 c. vinegar
 1/4 c. brown sugar
 1/4 c. Worcestershire
 Salt and pepper to taste

 Preparation :
    Cut roast into 2-inch cubes.  Combine all ingredients in a Dutch
 oven and cook at 350 degrees for 3-4 hours.  Shred meat slightly and
 serve on a bun.

Chocolate Coconut Macaroons

  ----- Original Message ----- 
  From: Kay
  To: phaedrus
  Sent: Saturday, May 04, 2002 1:54 AM
  Subject: Helm's Bakery Chocolate Covered Coconut Macaroon Cookies

  Hi Phaedrus,

  Please say that you have, or can get the subject recipe.  I remember 
  them from the Helm's Bakery truck as a child and would love to be able 
  to make them for my family.


Hi Kay,

Wish I could have found it, but no luck. I am sending you a couple of chcolate covered macaroons recipes that I did find.


  Chocolate Covered Coconut Macaroons
  10 cups flaked coconut 
  2 cups all-purpose flour 
  1/2 teaspoon salt 
  2 2/3 cups sweetened condensed milk 
  4 teaspoons vanilla extract 
  1 1/2 cups semisweet chocolate chips 
  1 tablespoon milk 

  1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 
  2 In a large bowl, stir together the coconut, flour and salt. Stir 
  in the sweetened condensed milk and vanilla until everything is well 
  blended. Drop by heaping spoonfuls onto the prepared pan. 
  3 Bake for 12 to 15 minutes in the preheated oven, until coconut is 
  sufficiently toasted. Immediately remove from cookie sheets to cool 
  on wire racks. 
  4 In the microwave or in a metal bowl over a pan of simmering water, 
  melt chocolate chips and milk, stirring frequently until smooth. Remove 
  from heat and set aside to cool. Dip cooled cookies halfway into the 
  chocolate and scrape off excess onto the side of the bowl. Place onto 
  waxed paper until set. 
   Chocolate  Dipped  Coconut  Macaroons

   Ingredients : 
   2 2/3 c. flake coconut, firmly packed
   2/3 c. sugar
   1/4 c. unbleached flour
   4 egg whites, unbeaten
   1 1/4 c. sliced almonds
   1 tsp. vanilla extract
   1 tsp. almond extract
   8 oz. semi-sweet chocolate, coarsely chopped

   Preparation : 
      Combine coconut, sugar, and flour.  Stir in egg whites, almonds,
   vanilla, and almond extract.  Drop by rounded tablespoonfuls 2
   inches apart on lightly greased cookie sheets.  Bake at 325 degrees
   for 20-25 minutes, until golden.  Remove from pans while hot.  Melt
   chocolate in double boiler, stirring until 2/3 melted.  Remove from
   heat and continue stirring until completely melted.  Dip one edge of
   cookie into chocolate; set on wax paper to allow chocolate to set. 
   Makes about 30 cookies.

Chicken Noodle Pistachio Pound Cake

  ----- Original Message ----- 
  From: kathy 
  To: phaedrus
  Sent: Saturday, May 04, 2002 5:15 PM
  Subject: chicken noodle pistachio pound cake

  I need help. I found a great recipe for chicken noodle pistachio 
  pound cake but I need to know if I have the right ingredients and 
  how to bake it, the oven temperature and how long to let it bake. 
  Thank you for helping me in this matter. kathy

Hi Kathy,

Here's the only recipe for this that I could find.


  Chicken Noodle Pistachio Pound Cake

  Preheat oven to 425 degrees.
  Note: Must use a mixer or an electric drill with a wide blade attachment.

  5 cups of Bisquick
  1 box of Jello Instant Pistachio Pudding
  1 tsp cinnamon
  1 can of Campbell's Chicken Noodle Soup
  1/2 Cup of Brown Sugar
  1 package of thawed Green Giant frozen spinach
  1 package of yeast

  Icing: Strain the broth from the chicken noodle soup into a container and
  mix in the Jello Instant Pistachio Pudding. Stir until creamy. Chill for
  45 minutes.

  Pound Cake: Combine the spinach, yeast, brown sugar, and Bisquick with the
  mixer set on "Low" in a large bowl. Gently spoon the noodles and chicken
  into the batter. Be careful not to break the noodles! Pour the mixture
  into a bread pan and sprinkle cinnamon on top. Cover the pan with a damp
  towel and let the batter rise approximately 20 minutes. Place the pan into
  the preheated oven and bake until golden brownish-green.

  Pour the icing over the cake as it cools. Serve with small cups of tomato


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