|
----- Original Message -----
From: Troy
To: phaedrus@hungrybrowser.com
Sent: Friday, May 08, 2009 6:15 PM
Our Furr's Cafeteria in Midland, Texas stopped serving their Mexican Meatloaf about a year ago.
Can you find their recipe or one just like it?
Hello Troy,
Sorry, I had no luck searching for the Furrs Cafeteria Mexican meatloaf or a copycat.
It's sort of difficult for me to search for one like it, because I have no idea what
it's like. There are several recipes with the name "Mexican meatloaf" here:
Cooks.com
Phaed
----- Original Message -----
From: Troy
To: Phaedrus
Sent: Friday, May 08, 2009 8:04 PM
Subject: Re:
Thanks, I've searched that site and many other food recipe sites and searched with
Google and Yahoo, but no joy. I should have told you that it was not hot, just mild,
and had a yellowish brown sauce over it. The sauce is really what made it taste so good.
It doesn't have any tortilla chips in it, and no cheese on top. I really can not identify
any specific ingredients, sorry. I asked the manager of Furr's for the recipe, since Furr's
had discontinued it, but he said their policy was not to release any recipies, even if they
would not use it again. He said he had had many requests to add it back to the menu, but
corporate headquarters would not allow them to bring it back.
Today I left recipe requests on three of the major food recipe sites in the hope that
someone will reply. If I only knew someone who is a cook at Furr's... In high school
(about 1967), I was a bakery cook evenings at our local Furr's, and I had a recipe book
I cooked from.
Hello Troy,
I will post your request on my site as well. Maybe one of my readers will come up with something.
Phaed
Timm in Oregon sent this:
From: Timm
To: "Phaed"
Subject: Troy's Mexican Meatloaf
Date: Friday, May 22, 2009 11:22 AM
Is Troy sure about the name of the meatloaf? Several years back I ate at a Furr's and had
their Meatloaf with Creole Sauce and later found this recipe on the web. The name is different
but the description seems to match. Timm in Oregon
Furr's Meatloaf with Creole Sauce
(Copycat recipe)
Ingredients:
1/2 teaspoon dry mustard
1 teaspoon salt
2 large eggs, slightly beaten
5.3 ounce can evaporated milk
3/4 cup seasoned bread crumbs
3/4 cup onion, diced
1-1/2 pounds ground round
For the Creole Sauce:
2 tablespoons butter
1/2 green pepper, chopped
3 tablespoons onion, diced
2 ounce can sliced mushrooms, with liquid
1-1/2 cup tomato juice
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
2 tablespoons water
Chopped parsley for garnish
Instructions
Combine all of the meatloaf ingredients. Shape into a loaf and place in an 8-1/2 x 4-1/2 inch,
lightly oiled, loaf pan. Bake at 350F degrees for 1 hour; let cool for 10 minutes.
For the Creole Sauce: Melting the butter in a small saucepan. Add the green pepper and onion;
sauté for 2 to 3 minutes. Remove from the heat and add the mushrooms with liquid and the tomato
sauce. Mix the cornstarch, salt and thyme with water and stir into the pepper and onion mixture.
Return the pan to the heat and bring to boiling. Boil while stirring for 1 minute or until the
sauce clears and thickens. Slice meatloaf into 3/4 inch pieces. Spoon the hot Creole Sauce over
the slices and garnish with parsley.
----- Original Message -----
From: violet
To: phaedrus@hungrybrowser.com
Sent: Thursday, May 07, 2009 6:08 PM
Subject: cake
dear phaedrus,
i lived in greenwich village in the 60's and catty corner to the southwest of the women's
house of detention was a bakery wherein i bought the most delectable cake.
it was a large brick shape about 4 inches square and 12-14 inches long. on the outside was
a thin layer of dark chocolate and the inside was alternating layers of 3/8"'s inch thick
yellow cake in between a 3/8" thick layer of medium tannish brown frosting and it was probably
9-10 layers thick. it was sold by the slice, you could get a slice an inch thick or 4 inches
thick, whatever you wanted. you could get it other places in the city also but i live in virginia
now and no one has even heard of it. i can bake.
can you help?
awaiting your reply,
violet
Hi Violet,
I can search by the name of the bakery, I can search by the name of the cake, and I can search
by a few unique ingredients, but with just a description of how the cake looked and a description
of where the bakery was located, I cannot do any good. Sorry.
Phaed
----- Original Message -----
From: violet
To: Phaedrus
Sent: Friday, May 08, 2009 8:56 AM
Subject: Re: cake
Hi Phaedrus
I thought about it all night and this morning it came to me...the bakery was
The Sheridan Square Bakery. Hope that will help.
And ......thank you again.
Violet
Hi Violet,
Sorry, I still had no success.
Phaed
----- Original Message -----
From: violet
To: Phaedrus
Sent: Friday, May 08, 2009 9:34 PM
Subject: Re: cake
Thank you for trying. I will make another effort, as I have from time to time,
to find this recipe. Funny how after all these years a taste sensation stays with you.
In the words of George Bernard Shaw.........."There is no love sincerer than the love of food"
If I stumble across it, I will send it to you.
Thanks, Violet
Hi Violet,
I will post your request on my site. Maybe a reader will come up with something.
Phaed
----- Original Message -----
From: mary
To: phaedrus@hungrybrowser.com
Sent: Sunday, May 10, 2009 10:31 AM
Subject: dressel's whip cream cakes
Phaedrus,
There was a Dressel bakery (factory) on 76th & Ashland, Chicago, IL that made the best
chocolate whip cream cake and strawberry whip cream cakes for birthdays. The bakery
closed in the '80's. The chocolate cake had a fudge filling, if I remember correctly.
They also made the best cream puffs that were sold in the frozen section of the grocery
stores. The cakes were also sold there, but you could also get them from the bakery
(fresh) store front.
I would like to find those recipes if possible.
Thanks,
Mary
Hi Mary,
I could not locate either of those recipes. They do not appear to be available anywhere.
Those whipped cream cakes were created by Joe Dressel, who started the bakery along with
his two brothers, Herman and Bill Dressel. John J. Dressel, a next generation Dressel, also
worked for the bakery for 47 years. He passed away in 2008 at age 74. His sons are Donald
and Leonard Dressel. Decendants of the Dressels still live in Chicago. I'll post this request
on my site. Maybe, just maybe, someone still has the recipe or a home version and will send
it on to us.
Baumann's Bakery, 12248 Harlem Ave. in Palos Heights, makes a delicious treat is called,
"The Dressel's Cake,", which is based the baker's memory of the Dressel's Bakery chocolate
whipped cream cake.
Phaed
UPDATE: This recipe is now available here: Chicago Tribune
and here: Lost Recipes Found
and here: VV New
Dressel’s Chocolate Fudge Whipped Cream Cake
Cake:
2 cups sugar
3 eggs
1 1/4 cups oil
4 teaspoons vanilla
1 1/3 cups boiling water
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups cake flour
1 cup all-purpose flour
1 cup toasted and ground mixed walnuts and pecans
Whipped cream:
1 cup water
1/2 teaspoon agar agar*
3 cups non-homogenized heavy cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla
Buttercream:
1 pound (2 cups) unsalted butter, at room temperature (pliable, but not soft)
1/2 cup vegetable shortening
4 cups confectioners’ sugar
2 teaspoons vanilla
2 1/2 tablespoons vegetable oil
1/4 cup Dutch-process cocoa powder
1 Heat the oven to 350 degrees. For the cake, grease two 9-inch baking pans;
line with parchment paper circles. Beat 2 cups sugar and 3 eggs in a large bowl
until fluffy and creamy, 3 minutes. Blend in 1 1/4 cups oil and 4 teaspoons vanilla;
beat, 2 minutes.
2 Combine boiling water and 1/2 cup cocoa powder in a second bowl. Stir to dissolve;
mix in baking soda and salt. Pour into batter; incorporate. Add flour; mix until blended
and smooth. Pour into prepared pans and tap pans to release bubbles. Bake until the
cake springs back when touched, 35-40 minutes. Remove from oven; let rest in pans,
5 minutes. Turn onto racks. Let cakes cool completely.
3 Meanwhile, make the whipped cream. Place 1 cup water in a saucepan with
1/2 teaspoon agar agar. Heat to a boil; cook at a boil, 4 1/2 minutes. Let solution
cool just until you can immerse your finger in it — still quite warm and liquid —
this takes about 3 to 3 1/2 minutes. Meanwhile, combine 3 cups of cream with
1/2 cup powdered sugar and 1 teaspoon vanilla. Turn mixer to low speed.
Before cream reaches soft peak stage, add 3 tablespoons of the warm liquid
agar/water solution to cream all at once. Whip until consistency firms up.
Note: The whipped cream will not be super firm–just firmer than typical
whipped cream.
4 Make the light chocolate buttercream. Whip two cups of room temperature unsalted
butter with 1/2 cup vegetable shortening and 4 cups powdered sugar at low speed for
8 to 10 minutes until the mixture is fluffy. Add two teaspoons vanilla. Whip again just
to incorporate. Mix together 2 1/2 tablespoon oil with 4 tablespoons Dutch-process
cocoa powder. Whisk into buttercream until evenly distributed.
5 Assemble cake. Trim the “dome” off the top of each fudge layer to ensure each
cake layer is exactly level and of the same thickness. Place first fudge layer on a
cake liner on a footed cake stand. Carefully pipe 1-inch of buttercream around the
rim of the fudge layer, so you now have a standing lip of buttercream on the cake
layer. Fill this with 1-inch tall whipped cream. Add several more spoons of whipped
cream onto the center. Layer the second fudge layer of cake over the whipped cream
layer. Using an offset spatula, carefully seal the outside edge of the cake
(sealing whipped cream in) with buttercream, using a little more buttercream if needed.
Frost top of cake with buttercream. Frost sides of cake with buttercream.
Apply crushed nuts (toasted walnut and pecan) to sides of the cake.
6 Freeze the cake, which will ensure that the whipped cream layer and buttercream
will firm up. Set cake out 30 to 45 minutes before serving to soften.
* Don't let the agar agar blow your mind. It's just a thickener, like gelatine. You can
add a bit of gelatine instead or just omit it completely. Your whipped cream will be
gooier, but still edible. If you want to use agar agar and your supermarket doesn't
have it, you can order it online. I once bought some at a health food store.
----- Original Message -----
From: "Alice"
To: phaedrus@hungrybrowser.com
Sent: Sunday, May 10, 2009 11:47 AM
Subject: Maggi copycat recipe
>I would like to make maggi seasoning myself. I saw an article one time
>years ago that said that lovage was one of the ingredients for homemade
>Maggi, but they did not give the recipe. Would you possibly know the
>recipe?
> Thank you,
> Alice
Hello Alice,
Maggi seasoning is one of those commercial products for which no one has
been able to make a copycat home recipe. It seems to be made from some sort
of fermented grain or legume product with spices added, similar to the way
soy sauce is made from soybeans and roasted grain. Like soy sauce, Maggi
seasoning is loaded with sodium, and should be avoided by those on
low-sodium diets.
As for lovage being an ingredient, "Wikipedia" says that in the German,
Dutch and Danish languages lovage has come to be known as "Maggi herb" (Ger.
Maggikraut, Du. maggikruid or Da. maggiurt) because of a supposed
resemblance to the taste of Maggi seasoning sauce. However, there's no
certainty that the Maggi product actually contains lovage. Even if lovage is
one of the spices or herbs used to flavor the seasoning, the main ingredient
is still the fermented legume or grain extract.
The original Maggi company came into existence in 1872 in Switzerland, when
Julius Maggi took over his father's mill. It was the first company to market
protein-rich legume meal which it followed with a ready-made legume meal
soup in 1886. In 1897, Julius Maggi founded the company Maggi GmbH in the
German town of Singen where it is still established today. Bouillon cubes
were one of their early notable products. They contained no beef or chicken,
yet were able to give a meaty flavor to soups and other dishes. These days
Maggi products are apparently distributed by the Nestle Company.
Phaed
----- Original Message -----
From: Gail
To: phaedrus@hungrybrowser.com
Sent: Saturday, May 09, 2009 11:57 PM
Subject: galena park isd cafeteria recipes 1960's
Especially, their pineapple crisp or something like it.
Gail
Hi Gail,
Sorry, I cannot find any recipes from the Galena Park independent school district.
Phaed
|
