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----- Original Message -----
From: Terry
To: phaedrus@hungrybrowser.com
Sent: Tuesday, July 14, 2009 4:59 PM
Subject: Cotton Patch Restaurant Recipes
Dr. Phaedrus...Searching for "cotton patch chicken tortilla soup"
Thanks. Terry
Hello Terry,
Sorry, no luck. That recipe does not appear to be available and no one seems to have created a copycat.
Phaed
----- Original Message -----
From: "Dan "
To: phaedrus@hungrybrowser.com
Sent: Wednesday, July 15, 2009 12:06 PM
Subject: Dolores Hamburgers
There was a famous hamburger drive-in on the corner of Wilshire and La
Cienega in Los Angeles when I was growing up called Dolores.
They had a memorable hamburger with a tomato-based hamburger sauce on
it. I have been unable to find the recipe on the internet.
Maybe, you can help.
Thank you in advance.
Dan
Hello Dan,
I found a few mentions of Dolores' Drive-In, but no recipes. Sorry.
Phaed
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Timm sent this recipe:
I lived near L.A over 40 years ago and used to go to Delores.’ If I remember correctly,
I think they called the sauce “Z-Sauce.” They used it on the "Delores Super Burger" and
on their double burger. About 10 years ago, I search the internet for the “Z-Sauce” and
found this recipe. I have not tried it yet, so I am not sure how close it really is.
Timm in Oregon
Z Sauce Clone
Ingredients:
2 cups cucumbers, peeled, seeded diced small
1 medium size yellow onion, finely diced
1 medium size green pepper, finely diced
1 medium size red pepper or yellow pepper, finely diced
1 celery stalk, finely diced
1 tablespoon pickling salt
1/2 teaspoon turmeric
3 cups cold water
1 cinnamon stick
12 whole cloves
1/4 teaspoon ground allspice
2 cups cider vinegar
2 cups red tomatoes, peeled, seeded and diced
1 cup sugar
2 teaspoons mustard seeds
Instructions:
In a big stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt,
turmeric and water. Let sit for 12 hours or overnight, then drain in a strainer;
lightly pressing out any excess liquid and then set aside.
Tie up the cinnamon, cloves and allspice in some cheesecloth.
In a big stainless steel saucepan, bring the spices and vinegar to a boil over medium heat.
Reduce the heat to low and simmer, uncovered for about 15 minutes. Add the tomatoes,
increase the heat and bring the mixture to a boil, then reduce the heat to low and
simmer, partially covered until the tomatoes resemble a puree, about 30 minutes.
Add the sugar and mustard seeds, cover and let stand overnight at room temperature.
Next day, add the drained vegetables to the tomato mixture and bring to a boil over
medium-high heat and then lower the heat to low and simmer, uncovered until most of
the liquid has evaporated, 25 to 30 minutes and then take out the cheese wrapped spices.
Use right away or preserve the sauce in jars using the water-bath method.
----- Original Message -----
From: Judi
To: phaedrus@hungrybrowser.com
Sent: Friday, July 17, 2009 4:05 PM
hi , i was wondering if you could possibly get the recipe from cheesecake factory
called chicken de panna . thank you judi
Hello Judi,
Sorry, the Cheesecake Factory is one of those places that does not give out recipes,
and no one appears to have created a copycat for this.
Phaed
----- Original Message -----
From: Karen
To: phaedrus@hungrybrowser.com
Sent: Friday, July 17, 2009 9:04 AM
Subject: Oatmeal Raisin cookie
I just found your site and it is wonderful!!! What fun to see all the old, lost recipes.
I am looking for the recipe for a chewy/crunchy oatmeal raisin cookie. My daughter-in-law
gets them at Willowbrook Memorial Hospital (when she has had a baby) and is hooked on them.
Would love to surprise her. She also got them at Texas Women's Hospital, so I think they
must be supplied by the concession company. They are crispy on the outside but very moist
and chewy on the inside.
Thanks for the help and thanks for the site. Karen
Hi Karen,
Wish I could help, but I cannot find any recipes from either of those hospitals, or any
mention of the particular oatmeal raisin cookies served at those hospitals. There are
dozens of oatmeal raisin cookies recipes on the Internet, but any search for that particular
recipe is going to require more information.
Phaed
----- Original Message -----
From: Eva
To: phaedrus@hungrybrowser.com
Sent: Thursday, July 16, 2009 11:11 PM
Subject: Looking for Tapioca Dream
My older brother remembers a tapioca dish that was called Tapioca Dream, he says it
had an egg in it, that was somehow incorporated after the tapioca was cooked, it also
had cream I printed the Tapioca recipes from the site, but the one close to it, isn't it!
I would have been 6 the last time it was made by my mother, and the recipe would have
come from the package, I'm in Canada so don't know if the stuff would have been the same
package as in the US or not, it would have been a box, but beyond that I can't say what
the brand name might have been!
What my brother describes to me, it seems as if there were fruit added as well, canned
pineapple in particular (crushed) and I don't think it was baked after only allowed to
cool for eating.
I do hope you can help, and I do enjoy your site as I have found several things on it but
this one simply escapes me.
Eva
Hello Eva,
Below are the only two recipes that I could find with the name "tapioca dream". However,
the first recipe below, with the name "pineapple tapioca", sounds more like what you describe,
except that it has milk rather than cream. Note also that the egg is cooked into the dish.
I try not to send out recipes incorporating raw eggs added after cooking due to the possibility
of food-borne illness.
Phaed
Pineapple Tapioca
8 oz. can crushed pineapple
Milk
1 lg. egg, separated
3 tbsp. instant tapioca
1/8 tsp. salt
5 tbsp. sugar
Drain pineapple over a pint measure. Add enough milk to juice to make 2 cups.
In a medium bowl, beat egg white until foamy. Gradually beat in 2 tablespoons
sugar until whites hold soft peaks. In 1 1/2 quart saucepan, vigorously stir
together remaining 3 tablespoons sugar, tapioca, salt, juice/milk mixture, and
egg yolk. Cook over moderate heat, stirring constantly, until boiling (6 to 8 minutes).
Gradually stir into egg white; fold in drained pineapple. Turn into dessert dishes
and chill. Makes 4 to 6 (2 1/2 cup) servings.
------------------------------
Tapioca Dream
3/4 cup pearled tapioca
Put into top of double boiler; add cold water to cover. Let stand overnight.
In the morning, put enough water into bottom of boiler for cooking, plus 2 cups
more water and bring to boil. Meanwhile, pour tapioca into colander; rinse top
of boiler. Run cold water over tapioca and return to boiler. Add 2 cups boiling
water from bottom pan. Cover. Cook without stirring until clear, about 1 hour.
Add 1/2 cup sugar. Cook until, dissolved, stirring occasionally (about 5 minutes.)
Remove from heat. Add 1 teaspoon vanilla. Let cool. Refrigerate. To serve, take 1/2 cup
tapioca and add generous teaspoon of Cool Whip or other whipped topping, and fruit
of your choice, for each serving.
---------------------------------
Tapioca Dream
3/4 cup pearled tapioca
1/2 cup sugar
1 tsp vanilla
Put into top of double boiler; add cold water to cover. Let stand
overnight. In the morning, put enough water into bottom of boiler for
cooking, plus 2 cups more water and bring to boil. Meanwhile, pour
tapioca into colander; rinse top of boiler.
Run cold water over tapioca and return to boiler. Add 2 cups boiling
water from bottom pan. Cover. Cook without stirring until clear, about
1 hour.
Add sugar. Cook until, dissolved, stirring occasionally (about 5
minutes.) Remove from heat. Add 1 teaspoon vanilla. Let cool.
Refrigerate.
To serve, take 1/2 cup tapioca and add generous teaspoon of Cool Whip
or other whipped topping, and fruit of your choice, for each serving.
-------------------------------------------
These both sound a bit younger than my recipe but they are much like described,
so maybe they are newer versions of the old recipe. When these were being made
it was the late 1950's and things like cool whip and dream whip were simply not
used in recipes much. They might have been available in the Lower 48 but not up
here in the wilds of northern Canada! Heck we barely had Philadelphia Cream Cheese!
Getting a package of Velveeta cheese was a big treat, along with Baby Ingersol Roll,
at that time we still had a cheese cutter in the grocery store and the cheese was
in large wheels that was placed in the cutter, and chunks were cut off by the butcher!
Thank you for finding the ones you've found and if anyone out there has the recipe
off the package of the tapioca I hope they write in with it! Just to see if its the
same one!
Eva
-----------------------------------------------------------
From: Eva
Sent: Monday, October 17, 2011 9:32 PM
To: Phaedrus
Subject: A recipe found
Dear Phaedrus,
several years ago I asked you for a recipe for Tapioca Dream, you couldn't find it,
and gave me several other recipes for a similar tapioca dish.
Well the other day someone was talking about a Fanny Farmer cookbook that was online and downloadable in pdf format.
While looking through the book I came across the recipe.
Its called Tapioca CREAM, I didn't copy the recipe out, but can if you would like it! But there is a
vast source of old recipes online apparently, including this one.
Unfortunately I found it to late to make it for my brother who remembered it fondly as he died in 2009.
But I thank you profusely for trying to find what his memory said was dream when it was cream!
Eva
Hello Eva,
It’s not necessary to send me the recipe. Fannie Farmer’s 1918 recipe is in lots of places on the Internet. See below.
I must say, Eva, that I would never have thought this was the correct recipe. Not only is the name different, but
Fannie Farmer’s recipe for “Tapioca Cream” does not have the cream or the pineapple that you mentioned in
your request, and there are two eggs instead of one, used somewhat differently than you described.
Note also that this recipe has raw egg whites in it, which pose a salmonella danger.
My condolences for the loss of your brother.
Phaed
Tapioca Cream from the 1918 Fannie Farmer Cookbook
1/4 cup pearl tapioca or 1 1/2 tablespoons minute tapioca
2 eggs
1/3 cup sugar
2 cups scalded milk
1/4 teaspoon salt
1 teaspoon vanilla
Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent.
Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture,
return to double boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff. Chill and flavor.
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