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On 23 Jun 2007 at 19:24, Catherine wrote:
> Dear Uncle Phaedrus:
>
> I wrote you a year or more ago, and you found a treasured recipe for
> our favorite Chinese dish, Honey Walnut Prawns, for me. It's awesome,
> and I want to thank you again! In fact, we may go make it for dinner
> tonight, in your honor! (Biiig smile!) My husband and I had come
> quite close, but as "they" say, "the devil is in the details", and
> your 8 or 10 almost identical recipes were exactly what we were
> looking for. You are the BEST!!! Thank you sooo much!
>
> So, I'm back to you with another recipe request. This time it's for
> Goode Company's version of Campechana. Goode Company is a very
> popular franchise here in Houston, Texas, but it's strictly local and
> still family owned. They have a couple of rocking Barbeque
> Restaurants, a couple of Seafood Restaurants, a Mexican Taqueria
> Restaurant, and "Goode Company Armadillo Palace" (a
> club/restaurant/live music sorta place, I gather). I would love any
> recipes you run across of theirs (they are famous throughout Houston
> for their BBQ sauce and their Pecan Pies...and it turns out my own
> version of open-faced enchiladas is, unintentionally, almost exactly
> like their's ), but particularly, I'm interested in their seafood
> restaurant's appetizer, Campechana. This appetizer can be ordered
> either with just shrimp, just lump crab meat, or a mix and is served
> in a parfait glass, with fresh tortilla chips and more diced jalapeno
> on the side. My sweetie and I spent this morning trying to concoct
> the recipe, using a take-out bowl of the "real thing" to compare. We
> thought we'd gotten very close, but that it needed a bit of time in
> the fridge to "blend". However, when we came back to it, the flavors
> had all but disappeared. We were sooo disappointed! So, here's what
> we think is in it:
>
> lots of diced, seeded fresh tomatoes
> finely diced onion, probably sweated in olive oil but still crunchy
> diced (canned) hot green chiles lots of finely chopped fresh cilantro
> maybe a few finely diced bits of jalapeno salt a fair amount of olive
> oil diced avocado cocktail shrimp lump crab meat (we tried a smidge of
> V-8 in one taste and it was totally wrong! grin)
>
> I do hope you are able to track this recipe down, but will totally
> understand if you can't. Thanks again for your time and trouble!
> Good(e) luck, and happy eating!
>
> Your's aye, Catherine
>
> P.S. If anyone is ever looking for a copycat (though I made up my
> recipe before I'd ever tried theirs) of Goode Company's Cheese
> Enchiladas, just let me know.
>
Hi Catherine,
See below for the best that I can find.
Phaed
Campechana Like Goode Co's #1
Add crab and you have the campechana extra.
Shrimp:
1 pound fresh shrimp, 50 to 60 per pound size, unpeeled
2 teaspoons vegetable oil
3/4 cup chopped plum tomato
1/4 cup chopped yellow onion
1 clove garlic, sliced
1/4 bunch cilantro, chopped
1 jalapeno, chopped
1/2 lime, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 quart water
Cocktail Assembly:
1 cup pico de gallo, see Cook's Note*
1 cup reserved shrimp stock
1 cup prepared cocktail sauce
1 large ripe avocado, peeled and diced
Lettuce leaves, for garnish
Lime slices, for garnish
Tortilla chips, for garnish
For the shrimp: Peel the shrimp and save the shells for stock.
In a 4-quart pot over medium heat, add oil. Add the tomatoes,
onions, garlic, cilantro, and jalapeno and cook until they
begin to soften, about 2 minutes. Add the salt and pepper,
lime juice, and reserved shrimp shells and stir. Add the water,
bring to a boil and simmer for 10 minutes. Pour the stock through
a strainer into a bowl or another pot. Discard the vegetables
and shells and reheat the stock. Add the shrimp and simmer
until just cooked, about 3 to 4 minutes. Remove from the heat,
strain and refrigerate the stock, and the shrimp separately
until chilled, about 1 hour.
In a bowl, combine chilled shrimp, pico de gallo, shrimp stock,
cocktail sauce and avocado; mix gently. For each serving, place a
lettuce leaf in a pretty bowl or a martini glass. Spoon in the
shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish
each shrimp cocktail with a lime wedge and a few tortilla chips.
*Cook's Note: Pico de gallo is a very simple fresh salsa made
by finely chopping fresh tomato, onion, cilantro, and jalapeno.
Season the mixture with some fresh lime juice and
salt, to taste. Any recipe or a commercial fresh salsa is fine.
-------------------------
Campechana Like Goode Co's #2
3 large tomatoes, peeled and chopped
2 large red bell peppers, seeded and chopped
1 large yellow onion, chopped
8 cloves garlic, sliced
1 cup white vinegar
1/2 cup karo syrup
2 Tablespoons Kosher salt
1 Chipotle Pepper, from a can, minced (ONE only)
juice of one lime
1/4 cup cilantro, chopped
2 large avocados, cubed
1 teaspoon black pepper, coarsely ground
1 pound shrimp, boiled in crab boil and peeled
1 pound of crabmeat
Combine tomatos, peppers, onions, garlic, vinegar, daro, salt, black
pepper,and chipotle in a saucepan and simmer for 30 minutes. Chill
mix in an ice bath. Add shrimp, crab, cilantro, avocado and lime juice.
Let set for half hour or so, giving the ingredients time to meld.
Serve with tortilla chips and side cups of finely minced Jalapenos,
minced cilantro and lime wedges.
On 26 Jun 2007 at 10:10,Carole wrote:
> Hi!
>
> My grandmother (Bubby) made what she called a "Flat Apple Pie." It
> was made with a cookie/strudel type dough. I had apples, raisins,
> sugar and maybe cinnamon as a filling. The dough was placed on a
> cookie sheet with a top and bottom of dough (much like a strudel) and
> baked until golden. It was then sliced and eaten by hand. The dough
> was a combination texture between, as I mentioned, cookie and strudel.
> Unfortunately, I did not have the good sense to get the recipe when
> she was alive. I'm guessing, when coming here from Russia,
> Russia/Poland, that they were in a rush and had to make it quickly and
> efficiently.
>
> If you could help me, I would be greatly appreciative.
>
> Carole
Hello Carole,
See below. This is the closest that I can find to what you describe.
Phaed
Flat Apple Pie
Filling:
10 med. apples
1 1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. mace
1/2 tsp. nutmeg
3 tbsp. flour
2 tbsp. lemon juice
3/4 c. raisins
1/2 c. chopped walnuts
1/2 c. butter
Crust:
1 c. shortening
3 c. flour
1 tsp. salt
1 egg yolk
1/2 c. milk
Topping:
1 egg white, stiffly beaten
1 tbsp. sugar
1/2 tsp. cinnamon
Mix first ingredients, except butter. Cut shortening into
flour and salt. Beat egg yolk into milk. Mix with flour
mixture. Divide in half. Roll in 10x15 inch jelly roll pan.
Put apple mixture into pie dough and dot with butter. Roll
rest of dough. Cover and seal edges. Combine whites with sugar
and cinnamon and brush on top. Bake at 375 degrees for 50-60
minutes.
GLAZE:
1/2 c. powdered sugar
2 tbsp. milk
Mix and drizzle while pie is still hot. I have a hard time
getting the crust into the pan all in one. I just patch it up.
This is very good. Sort of like a strudel.
i was in the army, they made a dish of spaghetti with hamburger
with no sauce. but it had something on it cause it was tangy. can
you help me out.
thanks
dave
Paula suggested that this recipe from the Armed Services Recipe Service might be it:
Hamburger Yakisoba (Ground Beef)
Ingredients
Ingredient Weight Measure Issue
Spaghetti Noodles,Dry 6 lbs 1 gal 2-1/2 qts
Water,Boiling 33-1/2 lbs 4 gal
Salt 1-1/4 oz 2 tbsp
Beef,Ground,Bulk,Raw,90% Lean 30 lbs
Peppers,Green,Fresh,Julienne 5-1/4 lbs 1 gal 6-3/8 lbs
Onions,Fresh,Chopped 4-1/4 lbs 3 qts 4-3/4 lbs
Soy Sauce 1-1/4 lbs 2 cup
Salt 2-1/2 oz 1/4 cup 1/3 tbsp
Garlic Powder 3/4 oz 2-2/3 tbsp
Ginger,Ground 3/4 oz 1/4 cup 1/3 tbsp
Pepper,Black,Ground 1/3 oz 1 tbsp
Water 4-1/8 lbs 2 qts
Onions,Green,Fresh,Sliced 12-1/3 oz 3-1/2 cup 13-3/4 oz
Method
1 Cook spaghetti in salted water until tender, 10 to 12 minutes.
2 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink
color, stirring to break apart. Drain and skim off excess fat.
3 Combine beef with onions, peppers, soy sauce, salt, garlic powder, ginger,
and pepper. Cook until onions are tender, about 10
minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
4 Add water, green onions, and spaghetti. Mix thoroughly. Heat to serving
temperature. CCP: Internal temperature must reach 155 F. or higher for 15
seconds. Hold for service at 140 F. or higher.
Nutrition
Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
393 cal 24 g 35 g 16 g 106 mg 813 mg 28 mg
Portion
1 Cup
Yield: 100
Howdy,
Do you know the recipe for Howard Johnsons' 3-D Burger sauce....probably
from the early to mid 1960's?????
Thanks,
Athena
A reader sent this:
Here is another one from my files. Timm in Oregon
HoJo's Triple Decker Burger Clone
Ingredients:
Thousand Island Dressing, see recipe below or substitute bottled Thousand
Island dressing
2 quality, sesame seed coated egg hamburger buns, unsliced
Extra virgin olive oil to brush on buns
12 ounces ground chuck 80/20 lean/fat
Kosher salt to taste
Black pepper, freshly ground to taste
4 slices medium-aged cheddar cheese
1/2 cup chiffonade of iceberg lettuce
Instructions:
Prepare the below dressing and let refrigerate at least 2 hours before
using.
Place a 12 inch sauté pan over medium-low heat. Cut the buns horizontally
into three even slices and brush each cut side with olive oil. Place the
oiled sides into the skillet and cook until golden brown; you'll need to
turn the middle piece over once to cook both oiled sides. Remove the buns
and increase heat to high.
Divide the beef into 4 portions and form 4 inch patties and season with
salt and pepper. When the pan is hot, place the patties in the pan; sauté
2 to 3 minutes on first side. Turn over, place a slice of cheese on each
patty and cook another 2 to 3 minutes or to desired doneness.
Place 1 to 1-1/2 tablespoons of dressing on the bottom bun slices. Place
1/4 of the lettuce over each, then a patty, then middle bun on each. Place
more dressing on middle bun, then top with the remaining lettuce, second
patty and finally, the top bun. Serve immediately with plenty of napkins.
Thousand Island Dressing
Ingredients:
1 green onion
2 tablespoons bottled capers, drained
1/2 cup quality mayonnaise
1-1/2 teaspoons hot prepared horseradish, squeeze to remove the liquid
3 tablespoons plus 1 teaspoon Heinz chili sauce
2 tablespoons dill pickles, chopped
1-1/2 teaspoons red wine vinegar
3/8 teaspoon black pepper, freshly ground
1/2 teaspoon sea salt
1 teaspoon brandy
Instructions:
Trim the off end of green onion, then slice very thin. Rinse under warm
water, then lightly squeeze to dry in a paper towel. Place the capers on
paper toweling and lightly squeeze to dry, then coarsely chop. Place the
green onion and capers with the remaining ingredients in a bowl and mix;
adjust the seasoning if necessary. Refrigerate at least 2 hours to let the
flavors blend.
Hi there-
I looked on your site and did not find this. In Seattle, in some of the
grocery stores there was a Van de Camps bakery corner with already made
goodies for sale. One in particular was called honey luncheon cake.
It was a single layer of cake made in a round pan. It had a (powdered
sugar base) glaze dripped on top, with sliced almonds on top of that.
It did taste like honey, and was very moist.
I'd say my family purchased many many of these during the late 50's and
the 60's, and I'd also say my brother and I ate most of them. If you
can find the recipe I'd be grateful.
Thanks,
Laurie
-----------------
Phaed,
Stumbled on your website when doing a nostalgic recipe search. Van de Kamp’s
popular, frosted, sliced-almond-covered honey luncheon cake disappeared when
Van de Kamp’s went away. The honey luncheon cake I loved as a child sill
available as little tea cakes (cupcakes) at Martino’s Bakery in Burbank,
California. Probably a jealously-guarded secret still, but delicious.
Cheers,
Lindsay
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