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I had a link to a page with several Rich's Department Store recipes on it, but the page vanished and the link went dead.
With the assistance of the Internet time machine, I was able to go back to 2005 when the page was still there and get the recipes.
Sorry, the time machine only works for web pages.
Rich's Pecan Cream Torte
Hands on time: 20 minutes Total time: 45 minutes Serves: 16
Ingredients:
1 1/2 cups brown sugar
1 cup cake crumbs
1/2 cup shortening
2 tablespoons flour
1/2 teaspoon baking powder
5 eggs, separated
1 1/2 cups finely chopped pecans
Whipped cream for garnish
Finely chopped pecans for garnish, optional
Instructions:
Preheat oven to 350 degrees. Grease two 9-inch layer cake pans;
line the bottoms with greased wax paper. Cream sugar, crumbs,
shortening, flour and baking powder until smooth. Add egg yolks
and pecans. Mix until smooth. Whip the whites until they hold a
soft peak and fold into batter. Pour batter into prepared pans.
Bake in preheated oven for 20 to 25 minutes or until cakes test
done. Do not overbake. Cool layers and ice with whipped cream,
garnish with finely chopped pecans around edge.
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Rich's Brownie Bottom Bourbon Pie
Hands on time: 25 minutes Total time: 1 hour Serves: 8
Ingredients:
5 egg yolks
3/4 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup bourbon
3 cups heavy cream
1 brownie baked in a 10-inch pie pan, from a brownie mix or your own recipe
(don't overbake) to make a 1/4-inch crust
Pinch of salt
Pinch of sugar
Instructions:
Beat the egg yolks until thick and lemon-colored. Slowly beat in the sugar.
Soften the gelatin in cold water and add 1/3 of the bourbon. Place in a
saucepan over medium heat and add the beaten yolks.
Mix well and cook, stirring constantly, until eggs thicken slightly and
gelatin is dissolved, about 5 to 10 minutes.
Remove from heat and stir in remaining bourbon. Cool. Whip 1 cup heavy cream,
fold into mixture.
Pour the filling into pie pan over the cooled brownie. Chill at least 4 hours.
Top the pie with the remaining heavy cream whipped with a few grains of salt
and just a pinch of sugar. If you wish, sprinkle on top about 2 tablespoons
shaved chocolate.
Nutrition:
Per serving (more complete nutritional info to come): 462 calories, 37 grams fat,
292 milligrams cholesterol, 46 milligrams sodium.
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Rich's Chicken Pie
Hands on time: 30 minutes Total time: 1 hour Serves: 16 (8 servings per pie)
Ingredients:
1 chicken, about 4 pounds, cooked
1 cup diced carrots, cooked
1 cup green peas, cooked
1/4 cup butter or margarine
1/4 cup flour
1 quart chicken stock seasoned to taste with salt and white pepper
Enough pastry to cover two 9-inch pies
Instructions:
Preheat oven to 400 degrees. Strip chicken meat from the bones.
Cut into 1-inch pieces. Place layers of chicken and vegetables
in individual casseroles.
For sauce, melt butter in a saucepan over low heat. Blend in flour;
cook and stir for 3 or 4 minutes. Slowly stir in the seasoned
chicken stock. Raise heat slightly; simmer and stir with a whisk
until thickened and bubbly.
Cover chicken and vegetables with the sauce, then cover with pie pastry.
Bake 30 minutes in preheated oven until pies are bubbly and crust is
crisp and slightly brown.
Nutrition:
Per serving: 230 calories (percent of calories from fat, 50),
14 grams protein, 14 grams carbohydrates, 1 gram fiber, 13 grams fat
(4 grams saturated), 42 milligrams cholesterol, 758 milligrams sodium.
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Brown Sugar Bar Cookies Like Rich's
Ingredients:
1/2 cup butter, softened
1 pound light brown sugar
4 large eggs
2 teaspoons vanilla
1 teaspoon orange zest
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped nuts
1 cup candied or dried fruit
Instructions:
Preheat oven to 325 degrees. Grease and flour an 11 1/2-by-16 1/2- inch jelly roll pan.
In the large bowl of an electric mixer, beat the butter and brown sugar together on
medium-low speed until light and fluffy.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla and
orange zest. In a small mixing bowl, sift together the flour, baking powder and salt.
Add flour mixture to the butter mixture and mix on low speed until about half-combined.
Add the nuts and fruit and mix on low speed just until combined. Spread the mixture
evenly in the jelly roll pan and bake for 25 minutes. Cut into bars.
Nutrition:
Per bar: 154 calories (percent of calories from fat, 35), 2 grams protein,
23 grams carbohydrates, 1 gram fiber, 6 grams fat (2 grams saturated),
34 milligrams cholesterol, 95 milligrams sodium.
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Rich's Cheese Straws
Hands on time: 20 minutes Total time: 25 minutes Serves: Makes 30
Ingredients:
2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1 teaspoon cayenne pepper (or to taste)
Dash of salt
1 17 1/2-ounce box (2 sheets) puff pastry
2 tablespoons softened butter
Instructions:
Preheat oven to 425 degrees. Mix together cheeses, pepper and salt.
Spread one puff pastry sheet with butter. Spread with cheese mixture.
Place second pastry sheet on top. Mash together ends of pastry.
With a rolling pin, roll out to 1/4-inch thickness, about
15-by-15 inches. Cut across in 1-inch wide ribbons.
Cut in half again. Twist each piece. Bake for 3 to 5 minutes
or until puffed and lightly browned.
Nutrition:
Per straw: 133 calories (percent of calories from fat, 67),
3 grams protein, 8 grams carbohydrates, trace fiber, 10 grams fat
(4 grams saturated), 11 milligrams cholesterol, 121 milligrams sodium.
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Rich's Pecan Pound Cake
Ingredients:
3 3/4 cups cake flour
1 teaspoon salt
1/4 cup powdered milk
1 1/4 cups plus 1 tablespoon butter
2 1/4 cups granulated sugar
1 cup minus 2 tablespoons water
8 eggs
2 cups pecan pieces
Instructions:
Preheat oven to 375 degrees. Grease and flour a large tube pan; set aside.
In a medium mixing bowl, sift together the flour, salt and powdered milk.
In large bowl of an electric mixer, cream the butter
and sugar about 3 minutes. Add the dry ingredients and mix until just combined.
Add water and beat on medium speed for 6 minutes.
Add the eggs and beat on medium speed for 3 minutes. Fold in the pecan pieces.
Pour into prepared pan and bake 40 minutes, or until tester comes out clean.
Cool in pan on wire rack for 10 minutes; remove from pan and cool completely
on wire rack.
Notes:
For a more intense taste, add flavorings of your choice (no more than 1 tablespoon total).
The reader who submitted this recipe writes that she "always adds 1 teaspoon vanilla
after the eggs are mixed."
Nutrition:
Per serving: 467 calories (percent of calories from fat, 51), 7 grams protein,
51 grams carbohydrates, 1 gram fiber, 27 grams fat (11 grams saturated),
147 milligrams cholesterol, 324 milligrams sodium.
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Rich's Chicken Salad Amandine With Frozen Fruit Salad
Hands on time: 15 minutes Total time: 15 minutes Serves: 12
Ingredients:
For The Chicken Salad:
3 1/2 pounds chicken breasts
Salt to taste
6 ribs celery, diced
1/2 cup pickle relish
1 1/2 teaspoons ground white pepper
2 cups mayonnaise
1/2 cup sliced toasted almonds
For The Frozen Fruit Salad:
8 ounces cream cheese
1/2 cup confectioners' sugar
1/3 cup mayonnaise
2 teaspoons vanilla extract
1 (8 3/4-ounce) can sliced peaches, well-drained
1/2 cup maraschino cherry halves, well-drained
1 (30-ounce) can fruit cocktail, well-drained
1 (6 1/2-ounce) can crushed pineapple, well-drained
2 cups miniature marshmallows
1/2 cup whipping cream, whipped
A few drops food coloring (optional)
Instructions:
For chicken salad:
Boil chicken breasts in lightly salted water until meat is tender.
Reserve stock for future use. Let chicken cool.
Separate meat from bones and skin; leave chicken in medium-size strips.
Fold celery, pickle relish and pepper into mayonnaise. Fold chicken into
mayonnaise mixture. Cover and refrigerate until serving.
Garnish with almond slices.
For fruit salad:
Put cream cheese in mixer. Add confectioners' sugar and blend in mayonnaise.
Add vanilla extract. Fold in fruit and marshmallows. Whip cream and gently
fold into fruit mixture. Add food coloring, if desired. Ladle into large paper
souffle cups or muffin liners. Freeze immediately. Defrost 15 minutes before
serving. Do not allow to get soft.
Remove souffle cups or muffin liners before serving.
Notes:
This recipe calls for 3 hours of freezing time.
Nutrition:
Per serving (both chicken salad and fruit salad): 788 calories, 39 grams protein,
50 grams fat (percent calories from fat, 57), 49 grams carbohydrates,
149 milligrams cholesterol, 1,139 milligrams sodium, 4 grams fiber.
From: andrea
Sent: Wednesday, July 29, 2015 12:35 PM
To: phaedrus@hungrybrowser.com
Subject: Search Request (for a song)
Hi, Uncle Phaedrus,
I've seen you do this in the past for others, so I'm hoping you can help me now
(and you've helped me locate recipes in the past).
I've been watching NBC over-the-air television and from time to time they play
trailers for the upcoming season. There is a song that accompanies the trailer
for the show HEROES (I think that's the one). The graphics are of children.
Can you help me identify the song they use?
Thanks,
Andrea
Hi Andrea,
There are multiple “Heroes Reborn” trailers, but only one has a song with lyrics.
It’s: “Nothing Else Matters” performed by Scala & Kolacny Brothers.
You can hear it on You Tube. See: Heroes Reborn Trailer
For a live version by Scala & Kolacny Brothers, see: Scala & Kolacny Brothers Live
The song “Nothing Else Matters” actually began as a song by the metal group “Metallica.”
For their version see: Metallica
Phaed
-----Original Message-----
From: Ron
Sent: Wednesday, July 29, 2015 12:58 PM
To: phaedrus@hungrybrowser.com
Subject: shasta compound
My name is Ronnie Edwards. My grandfather was Rutherford Bee Edwards. He and
his family ran donut shops in the San Francisco Bay area in the 30's,40's
and 50's. They were called Wade's Donuts and were somewhat of a legend in
their time. We(the remaining family) have the original recipe and would like
to try to duplicate making the donuts of old.Strictly for fun. no commercial
interest at all. There is only one ingredient that we are unable to
identify. It is called "Shasta Compound". An extensive web search has
turned up nothing. If you could help us in any way We would be extremely
grateful. Sincerely Ronnie
Thank You.
Hello Ron,
Sorry, I can't find any mention of either "Wade's Donuts" in San Francisco
or "Shasta Compound." There is a "Shasta shortening" that could be used to
fry donuts, but it appears to be a foreign company, possibly Greek. There
are "Shasta Baking Companies" in Redding, CA and in Mount Shasta, CA, but
they appear to be recent companies. I struck out on "Shasta baking mix",
"Shasta flour", "Shasta baking powder", etc. The only mention that I could
find of a "Wade's Donuts" in California was a franchise shop that was for
sale in Santa Ana. I checked a 1940s San Francisco city directory - there
were several donut shops, but no "Wade's." I could not find any mention of
"Rutherford Bee Edwards" except for a WW II draft registration card from
Alameda, CA
All I can do is post this on the site for reader input.
Phaed
That's great work in a very short time. I really appreciate it. I was a little
too general about Wade's Donuts location. The main shop was on Foothill Blvd in
either Oakland or San Leandro,CA. The other shops were in the East Bay area.-
I have been unable to find any reference to Wade's on the web either.And it could
be that shasta compound was just a name for something common.
I thank you for your efforts. Ronnie
I did find it listed in an old Oakland business directory:
Wade's Delicious Doughnuts
R. B. EDWARDS
5835 Foothill Blvd. Oakland. Calif.
Phone GLencourt 5671
Compound shortening is a blend of animal and/or vegetable fats or oils, combined for stability.
Bunge Oilseed Processing: Shasta® Butter Flavored Shortening (50 lbs. cubes)
Shasta is a premium all vegetable butter flavored shortening designed for general use in baking and
other applications where a reduced transfat product is called for. It will not bleed out during proofing.
For homemade doughnuts a Butter flavored shortening such as Crisco should work equally as well.
Timm in Oregon
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