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----- Original Message -----
From: Barbara
To: phaedrus@hungrybrowser.com
Sent: Monday, April 26, 2010 12:38 PM
Subject: a different kind of slaw
Hi--appreciate your willingness to look for this one. This was a slaw we
were served at a barbecue restaurant in Vacaville, CA about 2000-2001.
( We did not particularly note the name of the restaurant at the time but
can no longer find it. It MAY have been bought out by the Oak Tree restaurant
there, but cannot promise. When we ate there, we were told it was part of a chain)
This was, bar none, the absolute best slaw my husband and I have ever had.
This is what we are sure of:
It was mixed at the table. A big bowl of shredded cabbage with a little
shredded carrot was put on the table along with a small bowl of dressing.
We were instructed to add the dressing and mix it up. We did and it was
delicious. When the waitress came back, we asked for the recipe, but was
told that the recipe was not given out. She said the main ingredients of
the dressing were applesauce, honey and horseradish and I am sure she was
right. We took the extra slaw back with us and it was even better the next day.
I have spent five years looking for that restaurant or the recipe and have
not found any recipe using these three ingredients. I have tried a version
of my own which was not too far off but just not the same. I had added
buttermilk, a little mayo and some grated onion to the honey, applesauce and
horseradish to make the dressing, though I have no idea whether these were
in the original or not.
Would absolutely love to have this recipe. Your efforts much appreciated.
I have searched on internet fairly extensively with no luck.
Barbara
Hi Barbara,
I had no luck with an exact match or any recipe with a Vacaville connection,
but try the below recipe.
Phaed
Cabbage Slaw
2 c. red cabbage, finely shredded
1 c. green cabbage, finely shredded
1 sm. onion, finely chopped
2 c. tart apples, finely chopped
1/2 to 1 tbsp. horseradish
--Dressing:--
1/3 c. honey
1/3 c. white wine vinegar
3/4 c. salad oil
Dash of salt
Dash of ground black pepper
Put cabbage, onion and apple in bowl; toss lightly. Add horseradish.
For Dressing: Combine honey, vinegar, oil and spices. Shake until honey
is dissolved. Pour dressing over cabbage mixture, tossing to blend well.
Cover and refrigerate for 1 hour before serving for flavors to blend.
Toss gently before serving.
----- Original Message -----
From: Diana
To: phaedrus@hungrybrowser.com
Sent: Monday, April 26, 2010 11:52 AM
Subject: angelo's spaghetti house
your site is fantastic!!! it was very enjoyable to go through the
archives, puzzlers and links. thanks so much for all your time and
efforts for people like me who need the info.
I grew up in toledo ohio and the best pizza place by far was angelo's.
it was on stickney ave. from 1949-1992. I know the recipe was in our
local paper...but after searching the micro-films....for some reason
it's not there now.copyrites maybe? I've searched everywhere i can think
....from archives to cookbooks.
Anyways angelo's pizza wasn't ordinary pizza crust. Honestly.. it was more
like a tender...crisp pastry dough went perfect with milk....It wasn't
cracker crust...It wasn't typical round crust either...but this crust was
rectagular...and sometimes puffy....but it wasn't ever chewy either..we
always got it plain and it became a staple for us kids on a Friday in lent.
...What childhood memories..Is there any chance Uncle Phaedrus....you have
a similar recipe???? I know how you feel about restaurant recipe's....but
this one was so special.....Thanks for your time!!!
Diana
Hi Diana,
Sorry, I cannot find even a clue about this one.
Phaed
----- Original Message -----
From: Holly
To: phaedrus@hungrybrowser.com
Sent: Monday, April 26, 2010 1:56 PM
Subject: ZCMI chocolate Eclairs
I have been searching for some time for the ZCMI chocolate éclair recipe.
This bakery used to operate downstairs at the ZCMI department store in Salt
Lake City. I know the éclairs were very popular by all. If you did not
arrived by mid afternoon, they were always sold out! When it was bought
out by Meir & Frank the bakery disappeared and these recipes appear to be
lost. I am always trying out éclairs from every bakery, but have never
found anything that compares to their recipe. I would sure appreciate it
if you could locate this lost recipe! Thank you, Holly
Hi Holly,
Sorry, I had no success with this search.
Phaed
----- Original Message -----
From: Debbie
To: phaedrus@hungrybrowser.com
Sent: Thursday, April 29, 2010 1:22 PM
Subject: from Debbie Kuhlman
Hi - your website is amazing! I'll be returning often!
My request is for information about a cake mix that I used to buy and
make for my children. I don't unfortunately know the brand name.
Black Forest Truffle cake mix
You could even buy a pan to make it in - like a Mary Ann cake pan only
more like a scalloped pie pan inverted with a well in the middle for fillings.
The base was a chocolate cake. You bake it then turn it over after it's done
and fill in the top.
The filling was a chocolate truffle mix you just added water to and poured in.
Cherry filling was provided to put on top.
No whipped cream that I remember.
I found this abundantly on the grocery store shelves about 20 years ago.
I would appreciate your help.
Debbie
Hello Debbie,
Sorry, I cannot find even a mention of such a cake mix, nor can I find a recipe
for black forest truffle cake. You can buy such a cake from Norm Thompson.
See:
Norm Thompson
Phaed
A reader sent this:
Hi again, Uncle Phaedrus!
I was reading the 5/21/10 updates from hungrybrowser.com and saw the question
from Debbie regarding the Black Forest truffle cake. No wonder she couldn't
find anything; the actual name is pretty elusive.
I know exactly to what she is referring. Back in the 1980s, Duncan Hines made
a Tiara Dessert mix and the Black Forest cake was one of the mixes. And, you
could either buy the Tiara Dessert pan separately or as part of a set. I still
have my pan and they are readily available on eBay.
The pan is also referred to as a Maryann cake pan:
https://www.kingarthurflour.com/shop/items/maryann-cake-pan?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping
If you Google "tiara dessert" or "tiara pan", you will find quite a few memories
of the pan and contemporary recipes. Here's one suggestion for a Black Forest cake:
https://www.cooks.com/rec/view/0,176,145180-234200,00.html
You can also cut a cake recipe in half and use it for the cake. Then, fill the
indentation with pastry cream, lemon curd, berries...really a fun cake.
Cynthia
From: "Lauretta"
To: phaedrus@hungrybrowser.com
Subject: 'Lundabust Soup'
Date: Friday, April 30, 2010 11:48 AM
Hi, Hope you can help.
My husband remembers his family making this soup on New Years Day.
His mother, who was German, made it and so did his Northern Italian aunts.
It had celery and veal in it, and at some point when the broth was clear an
egg or eggs were beaten into the soup.
My husband doesn't remember the correct spelling of the soup.
Thank you very much and Best regards,
Lauretta
Hello Lauretta,
Sorry, there is nothing like this on any of the German recipe sites that I checked,
and nothing in any of our German cookbooks. Your best bet is to post your request
on German cooking websites.
Phaed
Hi Phaed,
Thank you so much for getting back to me so soon, I appreciate it.
One more question though if you don't mind. How do I find German cookbook sites, please?
Sorry, but I have a learning disability and have trouble understanding things. If you
would be kind enough to answer in a very, very simple manner, it would help me a lot.
If you can't answer my email I understand. You must be so busy!
With best regards,
Lauretta
Hello Laurette,
Start with the sites that I have listed here:
German Recipes
You might also try this site, which specializes in German food:
German Food at About.com
Then, if you don't find what you are looking for, go to Google.
Type [german recipes] in the search box and click on SEARCH.
Phaed
Lundabust Soup
Finding a relative's homemade soup recipe is nearly impossible but perhaps I can point
her in the right direction. In Germany there is an egg drop soup called Einlauf Suppe.
There are many examples of this recipe on the internet, mostly in German.
In Italy there is a soup called Stracciatella or Roman Egg Drop Soup. There are many
versions, both with meat, usually meat balls and meatless that are available on the
internet. Perhaps she can find one to her liking or adapt one of the available recipes.
Timm in Oregon
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