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----- Original Message -----
From: Barbara
To: phaedrus@hungrybrowser.com
Sent: Wednesday, September 07, 2011 4:43 PM
Subject: Request for Italian Breaded Beefsteak Sandwich recipe
Dear Phaedrus,
Years ago in Kansas City there was a drive through food place called
"Toot 'n Tote" that offered the most delicious sandwich. My memory
of it is that it was called Italian Breaded Beefsteak, but as the years
go by, I'm doubting my memory.
Is this anything you might know about? I've googled with no success.
Thanks, bb
P.S. If I've made this request before, please ignore it - the memory
thing again! J
Hello Barbara,
I had no success finding a recipe from "Toot 'n Tote", but there are lots
of available recipes for Italian breaded steak sandwiches. See these sites:
n-connect
Family Cookbook Project
Steak Recipes
Cooks.com
Phaed
----- Original Message -----
From: "Sandra"
To: phaedrus@hungrybrowser.com
Sent: Wednesday, September 14, 2011 12:02 PM
Subject: Recipe Request
I am looking for a recipe that I think originally came off the Reynolds Wrap
foil box. It was called BBQ in a Bundle and had stew meat,carrots,golden
mushroom soup and Tabasco sauce. You wrapped everything up in a piece of
foil and placed it on a BBQ grill.
Thanks!
Sandra
P.S. Love your site!
Hi Sandra,
See below.
Phaed
Meal-In-A-Bundle Barbecue
2 lbs. lean chuck, cut into 1-inch cubes
6 med. potatoes, peeled and diced
6 tbsp. chopped onion
6 carrots, cut into 1/4 inch slices
1/2 c. chopped parsley
2 (10 1/2 oz.) cans condensed golden mushroom soup
Salt and pepper
Tabasco sauce
Heavy duty Reynold's aluminum foil
Divide above ingredients into equal portions on 6-18 inch square of aluminum foil.
Add a couple dashes of Tabasco sauce and a tablespoon of water to each portion.
Season with salt and pepper. Bring up corners of foil and twist at top to close bundle.
Line grill with foil wrap. Place bundles on grill 2 inches above gray coals.
Cook for about 1 hour. Serve in foil.
----- Original Message -----
From: Madeline
To: phaedrus@hungrybrowser.com
Sent: Thursday, September 15, 2011 3:25 PM
Subject: recipe for Spatini, a dry sauce mix used in making spaghetti sauce
This product has been discontinued and many people would like to see it back on
grocery shelves.
thank you,
madeline
Hi Madeline,
"Spatini" was a product of Lawry's/Lipton/Unilever. According to them: "
The product was discontinued due to diminishing demand and financial
performance of the brand."
The ingredients were: "Salt, Sugar, Dehydrated Onion, Potato Starch,
Spices, Maltodextrin, Garlic Powder, Beet Powder (Color), Dextrose,
Autolyzed Yeast Extract, Partially Hydrolyzed Cottonseed and Soybean Oils,
Guar Gum, Carrot Powder, Modified Corn Starch."
There are options for Spatini addicts:
This site still sells it, or says they do:
Spatini.info
There is a "tastes like" recipe here, and two more below:
Ehow
Phaed
Spatini Spaghetti Sauce Mix Copycat
From: https://community.tasteofhome.com/community_forums/f/30/p/370464/371815.aspx
INGREDIENTS:
1 beef bouillon cube, crushed
1 1/2 teaspoons powdered sugar
1 teaspoon cornstarch
1/4 teaspoon ground oregano
1/4 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
pinch ground black pepper
INSTRUCTIONS:
Pulverize the beef bouillon cube to powder using a kitchen mallet or mortar and pestle.
Mix with remaining ingredients in a small bowl. To make spaghetti sauce, follow the
same instructions that appear on the original box of Spatini:
1. In a medium saucepan, combine seasoning mix, 1 tablespoon oil (optional),
desired tomatoes and amount of water listed on chart.
2. Bring to a boil, then simmer, stirring frequently, as directed below.
3. Makes about 1 pint sauce
4 (1/2 cup) servings.
1 6 oz can tomato paste
1 1/2 cups water
Simmer for 5 minutes
--------------------------------------------
Spatini Spaghetti Sauce Mix:
2 tablespoons Italian Seasoning
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
2 teaspoons seasoned salt (I presume they mean a salt like Morton Seasoned Salt.)
Mix all ingredients thoroughly and store in small airtight jar in a cool, dry place.
Quick Spaghetti with Meat sauce
1 lb ground beef, browned
1 bay leaf
1 tablespoon vegetable oil
12 oz. thin spaghetti, cooked
1-1/2 cups water
Grated parmesan cheese
1 large can of tomato puree
1 6 oz. can of tomato paste
2 tablespoon minced onions
1-1/2 tablespoons of Spatini Spaghetti Sauce Mix
Mix together all ingredients except spaghetti and cheese. Bring mixture to a boil.
Cover and simmer for about 1/2 hour. Sprinkle with parmesan cheese.
Serve over hot spaghetti.
==============================
I appreciate your prompt reply and information. It is most helpful and I ordered a packet of two.
Thank you
Madeline
Bennigan's Onion Soup Recipe| Close Clone Recipe
1/2 pound firm white onions -- sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese -- shredded
parmesan -- grated
Sauté onions in butter and oil until onions are transparent, but
not well browned. When tender, turn heat to lowest point and
sprinkle with flour, stirring vigorously.
Pour into Dutch oven and stir in broths. Heat thoroughly and
divide among 8 oven-proof bowls. Float a slice of bread atop each
serving.
Mix equal parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until
cheese melts. Serve at once. Leftover soup freezes well up to 6
months
-----------------------------------------------------------------------
I saw you posted a clone recipe for Bennigan's Onion Soup. There actually is a Bennigan's cookbook, (218 pages) published in 1989 by the S&A Restaurant Corp in Dallas,
which owned Bennigans and Steak and Ale. They sold the cookbook in the restaurants for $15.95 plus tax. Here is the recipe from the cookbook.
1 1/2 lbs Spanish yellow onions, peeled
2 quarts hot water
4 tbs margarine
1 1/2 tsp cooking sherry
dash white pepper
1 1/2 cups beef base (stock)
1 1/4 tsp paprika
12 slices Provolone cheese
6 Holland rusks, or dried loaf of bread
Peel and core onions then cut into quarters. Slice onions 1/4 inch thick.
In a sauté pan, melt margarine, add onions and sauté over medium heat. After 6-7 minutes add remaining spices (except beef base) and sauté for about 10 minutes.
While onions are sauteeing, place water and beef bseinto large pot and bring to boil; cover pot.
Add onions to biing stock and simmer for 45 minutes.
Place 12 oz soup into soup crock and float one Holland rusk, heal side down, atop soup.
Place 2 slices of Provolone on the Holland rusk, covering mouth of crock.
Melt cheese until golen brown under a broiler.
Carefully remove soup bowl from broiler and plce onto a small round plate lined with a napkin to avoid slipping.
ENJOY!
JAMES
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