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-----Original Message-----
From: Gail
Sent: Friday, April 12, 2013 8:14 PM
To: phaedrus@hungrybrowser.com
Subject: Louie Armstrong's red beans and rice
A long time ago the National Observer had a recipe from Louie Armstrong for
Red Beans and Rice. The National Observer was put out by the Wall Street
Journal once a week. it was a wonderful recipe. Somehow it got away from
us. It is a treasure because it was written by Louie in his vernacular.
"Let the ham hock bob around in the…" It would be beyond amazing if you
could unearth this recipe. Thanks for your effort.
Hi Gail,
I had no success finding a recipe from the National Observer. There do not
appear to be any archives of their material available. I did find an actual
scan or photo of Louis Armstrong's Red Beans and Rice recipe, but it does
not have the vernacular that you describe. See:
Red Beans and Ricely Yours
His recipe is also on these sites:
Food and Wine
Recipe Goldmine
Riverwalk Jazz
I don't know what was in the National Observer. Perhaps it was from another
version of the recipe that Louis Armstrong had written down and given to someone.
Phaed
Thank you so much for finding this for us. We will be eating this in a couple of days! Gail
From: Adele
Sent: Tuesday, April 16, 2013 9:24 AM
To: phaedrus@hungrybrowser.com
Subject: Olive Oil Cake
Good Morning
In the December, 2009 issue of Women's Day, there was a cake recipe
that used olive oil and dry cranberries.
I've lost the recipe. Can you help?
Thanks
Adele
Hello Adele,
There’s a recipe on the Woman’s Day website for an orange olive oil cake with dried cranberries. Is that it?
See: Woman's Day
Phaed
That's it!!
How do you do it!!!
Thanks
Adele
Turkey cutlets recipe from the Sun-N-Sand at Biloxi, MS
Turkey Cutlets
Turkey: Salt and pepper 12 raw 2-ounce filets of turkey breast. Beat 1 egg
well and add to it 1 ounce of sherry and 1/2 cup of cream. Dip cutlet into
mixture and then dredge in flour. Saute in 1 cup butter until golden brown.
Place turkey over wild rice and cover with olive sauce. (Recipes below)
Makes 6 portions.
Wild Rice: Cook 1 cup wild rice like ordinary rice. Melt 1 tablespoon of butter
in a pan and in it saute 3 slices bacon, minced, 1 tablespoon chives and
1 small onion, minced. Add this to cooked rice. Mix two eggs into rice and
blend well. Season with salt and pepper, to taste. Pour into greased bread pan
and bake in 400° oven 15-18 minutes.
Olive Sauce: Melt 2 tablespoons butter in a saucepan. Blend in 3 tablespoons
flour. Do not brown. Add 4 tablespoons
of sliced stuffed olives and simmer for 5 minutes. Then add 1/2 cup of chicken
stock and cook 15- 18 minutes. Stir in 4 more tablespoons sliced olives and
season to taste with salt and pepper. Remove from fire; add 3 ounces sherry.
(From: "Ford Times Favorite Recipes, Vol. IV" 1963)
From: Donna
Sent: Tuesday, April 16, 2013 12:51 PM
To: phaedrus@hungrybrowser.com
Subject: recipe
Is there any way you could find the recipe for Egg Salad for the egg salad
sandwiches that were made at the cafeteria in the Jl Hudson store in Detroit
in the 1960’s . Thank you Donna
Hi Donna,
Sorry, I had no success with this.
Phaed
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