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On 30 Jun 2007 at 12:56, jennifer wrote:
> My husband has wanted to find a recipe for a bar cookie that used to
> be made in our school cafeteria. I have searched on other sites and
> no one has come uo w/ it yet. It was called a Chinese Chew and had
> raisins and I think coconut and was covered in a glaze. Have you ever
> heard of it?
>
> Thanks
> Jennifer
>
Hello Jennifer,
See below.
Phaed
Chinese Chews
1/2 c. butter
1 c. brown sugar
2 eggs
1/2 c. chopped nuts
1/4 c. chopped dates
1 tbsp. chopped raisins
1 tbsp. flaked coconut
3/4 c. flour
Cream butter and sugar until light and fluffy. Add the eggs,
nuts, dates, raisins and coconut. Mix well. Bake in an 8 x 12
inch square pan, lined with waxed paper. Bake at 350 degrees
for 40 minutes. While still warm cut into 2 inch squares.
Makes 16.
I had the privilege to devour many a Parisian burger and tater tots at
Linda's while in high school. This was posted on the Los Altos High
School Classmates board from someone who reportedly worked at the drive
in. I made the sauce and it was a stroll down memory lane!
Linda's Parisian Burger
1) Small round sour dough french roll
2) Two beef Patties
3) One piece of cheese kraft american
4) Parisian Sauce
When the meat is done on side one, it was turn it over, add one and one
half tablespoons of sauce to one patty and cheese put on the
other.
take a spatula, pull up the patty
that has the sauce on it, place it on the patty with the cheese on it
and then remove the pile from the grill using the top half of the
french roll to absorb the sauce, and put the pile on the
bottom part of the french roll.
Parisian Sauce:
(8) number ten cans of S.E. Rykoff ketchup.
(2) one gallon jugs S.E. Rykoff Mustard.
(4) cups of dried shredded onion.
(4) industrial spoonfuls of pepper.
(8) industrial spoonfuls of dried celery seed.
take the four cupfuls of dried onions and fill the
cups with warm water ,pour three of the eight
cans of ketchup into, 15 gallon sized plastic can,
pour in two gallons of mustard, then add the last five
gallons of ketchup.
Stir the ketchup and
mustard together until they are well mixed.
drain off the excess water in the four cups of dried onions and
mix the onions in with the sauce.
add the pepper and the celery seed. Stir
*
Linda’s Parisian Burger Home Use size*
Combine:
2 1/2 Cups of Ketchup S.E.Rykoff brand
1/4 Cup of Mustard S.E.Rykoff brand
2 Teaspoons of Celery Seed
1/8th tsp Pepper
1/4 Cup of shredded dehydrated Onions (w/enough water to rehydrate)
Let stand in refrigerator for a few hours. Heat before using. Add water
to thin, if needed.
See also: Linda's Parisian Burger
Conch and rice . It has baby lima beans in it,conch. And it is cooked
together. The beans are canned and the conch and rice is not dry.The rice
is white rice.
A few years ago, probably 3-4, my sister-in-law got a recipe for halvah
cake. We think it was from the New York Times, but we've searched their
archives and found nothing. Here's what I remember of the recipe;
You make meringue layers (I think 3) and then mix halvah with other
ingredients to make the filling that goes in between the meringue.
I also seem to remember buttercream icing covered the whole thing, but
I'm not sure about that.
This is probably not a lot to go on, but any help you can give will be
very greatly appreciated.
Thanks,
Lisa
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A reader sent this:
-------------------------
From: "Helene"
To: phaedrus
Subject: Halvah Cake Recipe
Date: Wednesday, August 20, 2008 6:09 AM
I just came back from Israel and was in search of a Halvah Cake recipe I
had seen, but couldn't remember where.
I found it this morning on the NY Times website:
Bittersweet Chocolate Dacquoise With Halvah Cream
Within the same Google search, I saw that another woman was looking for
this recipe (here's the link on your site:
https://www.hungrybrowser.com/phaedrus/m0720F07.htm#4) but I don't see that
you were able to locate the recipe for her.
I couldn't figure out how to contact Lisa who requested the recipe, but if
you know how to (who knows if she's even still interested) then please
send her the link to the NY Times page above.
Also, you may want to tell her that now you can find shredded halvah (I
just came back from Israel and they had it all over the place) which would
probably be wonderful to use in the cake and/or to sprinkle on top for
decoration.
Helene
Dear Phaedrus
I am looking for a recipe for Laxative Balls. I know it is made from all
raw/dried ingredients-- chopped dried figs, chopped dried dates, raw
honey, unsweetened grated coconut, licorice powder... that's all I can
remember. I know you mixed it all in a bowl except for the coconut,
rolled it into one-inch balls, then rolled the balls in the grated
coconut and refrigerate. I got it out of an old hippie cookbook. Could
you help me?
Thank you,
Gladys
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