TODAY's CASES:

• Ronnie's Deli Kosher Dill Pickles
• D H Holmes Pineapple Salad
• Lacombe Chicken Salad

Ronnie's Deli Kosher Dill Pickles From: Ellen Allen Sent: Thursday, August 03, 2017 5:38 PM To: phaedrus@hungrybrowser.com Subject: Ronnies dill pickles I would love the recipe for Ronnie’s Deli (Orlando) dill pickles, that you said you had back in 2012 J Can’t tell you how many I ate growing up in Winter Park, FL. Ellen Hi Ellen, The below recipe was printed in the Orlando Sentinel. It’s also here, with photos: Lisa Hoxie I’m also including the pickled pepper strips recipe. Phaed Ronnie's Kosher-Style Pickles Fresh cucumbers, enough to fill 5-gallon crock 3 gallons water 1 pound salt 3 cloves garlic, coarsely chopped 4 ounces mixed pickling spices 1 bunch fresh dill 1 loaf of stale rye bread broken into chunks Place cucumber in crock, mix salt into water and pour over cucumbers. Add garlic, spices and fresh dill on top. Add rye bread chunks. Cover crock with cheesecloth. Put lightweight stone, large enough to submerge pickles and ingredients in brine. Keep at room temperature for 3 days. Cure in refrigerator for 5 more days. The pickles must be stored in refrigerator. -------------------------------------------------- Ronnie's Pickled Pepper Strips About 4 sweet peppers sliced into strips, or enough to fill 1 quart 2 1/2 cups water 2 ounces pickling spice 1/2 cup sugar 1 1/2 cups distilled white vinegar Add water to pepper strips, stir in sugar and pickling spices, finish with distilled white vinegar. Shake well. Refrigerate 24 hours before serving. Store in refrigerator as you would any cold-pack pickle. Makes about 1 quart or 4 servings. D H Holmes Pineapple Salad -----Original Message----- From: Frances Sent: Wednesday, August 02, 2017 9:52 PM To: phaedrus@hungrybrowser.com Subject: recipe What was the name of the pineapple, cottage cheese and cheddar cheese salad make at DH Holmes in the 1960’s? Thanks, Fran Hello Fran, I wrote to a friend of mine who has a copy of the D H Holmes cookbook "Bayou Banquet." Here is what he said. "The D.H. Holmes book is "Bayou Banquet..Recipes from a potpourri of cultures." There is no recipe in the book for the pineapple, cottage cheese and cheddar salad. Sorry. This was a basic salad that many cafeterias used. A&W Cafeteria which was a New Orleans-based cafeteria has a recipe in their book and they called it Pineapple Cottage Cheese. Morrison's called it Fruit and Cottage Cheese and pineapple was sometimes used and other times it was pears or peaches. Hope that helps. James Phaed Lacombe Chicken Salad Lacombe Chicken Salad from the D.H. Holmes cookbook Makes 4 servings 4 to 5 cups cooked chicken, cut in large pieces 2 stalks celery, coarsely chopped 2 green onions, finely chopped 1 tablespoon parsley 1 apple, peeled and finely chopped 1/2 cup homemade mayonnaise (recipe follows) 1 teaspoon good curry powder Salt and black pepper to taste Lemon juice Lettuce for serving Combine chicken in a bowl with celery, onions, parsley and apple. Toss gently. In a mixing cup, combine mayonnaise and curry powder and blend well. Pour over salad and toss. Add salt. pepper and lemon juice to taste. Toss again, chill and serve over lettuce. ------ Bayou Country Mayonnaise Makes about 1-1/4 cups 1 egg Juice of 1 lemon Dash of Tabasco 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon Creole mustard 3/4 cup Wesson oil, combined with 1/4 cup olive oil Have all ingredients at room temperature. Place egg, lemon juice, Tabasco, salt, pepper and mustard in the blender, along with 1/4 cup of the oil. Blend on high speed for 30 seconds. Reduce speed to low and pour remaining oil into center in a very thin continuous stream. Blend thoroughly.