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----- Original Message -----
From: Noelle
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 07, 2010 11:32 AM
Subject: Borscht Recipe
First of all, let me say I love your website, you have given me wonderful
new recipes to try, and found a couple of old ones I never thought existed
(Kresge's chili for one). I certainly can appreciate the time and effort it
takes to find the information. Which brings me to my search for a recipe I
had and lost; while I've found various other recipes that are similar- none
have exactly duplicated the flavors of the original. The recipe was for Borscht
and it was made using flank steak. It was featured- of all places- in a GQ magazine .
I'm not sure of the exact year of the magazine but I feel confident that it was
between 2001 and 2003. That's about all I have. I had the clipping for years
and like an idiot never wrote it down. Now , due to a move it's disappeared along
with several other treasures. So far I have recovered most of them thanks to
purchasing back issues of Bon Appétit on EBay. BTW, I would be glad to serve
as a source for people looking for old Bon Appétit recipes- all the issues I
have are from the 1990's , so most of the recipes are not available on Epicurious.
Anyway, I appreciate any help you can give me on this!
Noelle
Hello Noelle,
I wish that I could say that I found it, but I had no success at all with any
borscht recipes from GQ Magazine. Knowing that people often post recipes on
the Internet without telling the source, I searched for any borscht recipes
with flank steak. I found one:
Beef Borscht made with Zinfandel at: winefromtouringandtasting
I'll post your request on the site. Perhaps one of my readers has the recipe.
Phaed
----- Original Message -----
From: Jan
To: phaedrus@hungrybrowser.com
Sent: Friday, October 08, 2010 12:36 PM
Subject: recipe request
Thanksgiving 1985 I served a fried chicken with maple pecan glaze recipe that
was from a women's magazine and attributed to Dolly Parton. I have searched
and searched for it to no avail. It was probably from Better Homes & Gardens
or Southern Living. I would love to have the recipe again. Thanks for your help.
Hello Jan,
Sorry, I can't find a maple pecan glazed fried chicken recipe at all, either with
or without Dolly Parton's name. Nor can I find a "maple glazed" chicken recipe
that mentions Dolly Parton.
I did find a maple glazed grilled chicken recipe at:FoodFit
It doesn't mention Dolly Parton.
Phaed
At Dollywood, one of the restaurants served Cranberry Maple Baked Chicken.
I'm not sure if the following recipe is a clone or not.
Timm in Oregon
Cranberry Maple Baked Chicken
Ingredients:
1/2 cup whole cranberry sauce
1/4 cup maple syrup
3 tablespoons ketchup
2 tablespoons cider vinegar
1/2 teaspoon onion powder
3 to 3-1/2 pound chicken, halved lengthwise
Instructions:
For the Sauce: In a small saucepan combine the cranberry sauce, maple syrup,
ketchup, vinegar and onion powder. Bring to boiling; reduce the heat; simmer,
uncovered for 5 minutes, stirring occasionally. Remove the saucepan from the heat.
Place the chicken in a 9 x 13 inch baking pan and brush liberally with the sauce.
Bake the chicken for 1 to 1-1/4 hours, brushing occasionally with some of the sauce
during baking.
To Serve: Cut each chicken half into 2 portions. Reheat and pass the remaining
sauce with chicken.
Serves 4.
----- Original Message -----
From: Terry
To: Phaedrus
Sent: Friday, October 08, 2010 5:59 AM
Subject: Stephenson's Zucchini Casserole
Dear Phaedrus,
Back in the 90's my husband and I used to go to Stephenson's Old Apple Farm Restaurant
in Lee's Summit, MO. It has since closed for business. It was an old-fashioned place
that served steaks, chicken, apple fritters, and side dishes that have since vanished
from restaurants. I bought a cookbook from them, which contained many of the prized
recipes from their menu. Unfortunately, one recipe that I have not been able to find
(or duplicate) is "zucchini casserole". I believe that is what it was called. They
served a small spoonful with each entree, so I never got enough to figure out what
was in it. The zucchini was grated. It appeared to also contain carrots, and egg,
and had a slightly sweet taste. The overall texture melted in your mouth. I would
really love to have this recipe, so I could taste it again. Thank you for all your
efforts.
Sincerely,
Terry
Hi Terry,
I had no success at all in locating the zucchini casserole recipe.
There's a blog with a few Stephenson's recipes on it (not the zucchini).
You might try posting a request there. See:
Pitch.com
Loyd Stephenson's son, J.L. "Steve" Stephenson, has opened a restaurant
called "Stephenson's Santa Fe Inn" in the Kansas City area. He has the
old recipes and possibly the same chef. He's serving many of the same
dishes, including the zucchini casserole. See:Examiner
Phaed
Barbara sent this suggestion:
Phaed,
Here's a recipe I found on line with no attribution, but it sounds similar to
the one requested:
Zucchini Casserole
1 c. grated carrots
1 c. grated potatoes
1/3 c. minced onion
2 c. grated zucchini
salt and pepper to taste
1 egg
milk
Combine carrots, potatoes, onion, zucchini, salt and
pepper. Add egg and enough milk to be like cake batter. Place
in casserole. Dot with butter. Sprinkle bread crumbs over
top. Bake at 350 degrees until tender.
-------------------------------------------------
Dear Phaedrus,
Once again you have come through with shining colors. All these ingredients
look to be the simple but delicious recipe I have been searching for. It is
a cool 41F degrees here this morning, so that makes 2 lovely gifts, long overdue
here in Florida. My thanks to you and Barbara!
Sincerely,
Terry
Recently (2021), I found this recipe, attributed to "Stephenson's Kitchens."
Stephenson's Scalloped Zucchini Casserole
Makes 6-8 servings
Heat to scalding:
1 cup hot milk
1 T butter
1 chicken bouillon cube
Mix the following:
2 eggs, beaten
1 T each chopped pimento, chopped onion, chopped green pepper
1/4 cup bread crumbs
1/4 T salt
Dash of pepper
Directions:
Blend with milk mixture and bake in 1-1/2 Qt baking dish at 325
degrees for about 1 hour.
----- Original Message -----
From: Ramona
To: phaedrus@hungrybrowser.com
Sent: Wednesday, October 06, 2010 4:17 PM
Subject: winter street bbq sauce
Dear Phaedrus,
I am looking for a recipe for BBQ sauce like my dad would make for chicken.
It had a tomato base, but used a substantial amount of vinegar (more than the
2-3 tablespoons most recipes I've found call for). I do know that he learned
to make it from someone at the Winter Street BBQ in Fort Wayne Indiana in the
60's. It also had brown sugar and some hot sauce in it.
Peace,
Ramona
Hi Ramona,
I did not find any mention at all of a "Winter Street BBQ" in Fort Wayne,
Indiana. Guess it's been gone too long. I found a couple of dozen barbecue
sauce recipes with a more substantial amount of vinegar. There is a sampling
below.
When searching for bbq sauce recipes, it's important to remember that the
word can be spelled "barbecue" or "barbeque" or abbreviated "bbq". If you
don't search all three ways, you may miss your recipe. Also, "tomato-based"
often means "ketchup-based", and that may be "ketchup" or "catsup". Again,
you have to search both ways or run the risk of missing your recipe. Of course,
in some recipes it may be "tomato paste" or "tomato sauce". "Hot sauce" can
also be "pepper sauce" or "hot pepper sauce" or just "tabasco". Just some tips.
Phaed
BBQ Sauce
1 1/2 c. brown sugar
4 tsp. dried mustard
1 tsp. salt
1/2 tsp. coarse black pepper
3 tsp. paprika
1 1/2 c. Heinz catsup
1/2 c. water
1/2 c. onion
1/2 to 3/4 c. vinegar
3 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
Few drops hot pepper sauce
Mix all ingredients and simmer over low heat until the onion is tender.
Stores well in the refrigerator. Good over pork, chicken, beef or shrimp.
------------------------------------
Barbeque sauce
2 sm. cans tomato puree
1 c. vinegar
1 1/4 c. brown sugar
2 tsp. dry mustard
2 tbsp. Worcestershire sauce
1 tbsp. butter
1 bottle catsup
1 tsp. onion flakes
2 tbsp. red hot sauce
6 tbsp. liquid smoke
Mix. Cook and simmer together.
-------------------------------
Barbeque sauce
1 qt. tomato juice
1 pt. vinegar, dark
1 med. bottle ketchup
1 clove garlic
Pepper
1 stick oleo
1 bottle Worcestershire sauce
2 to 3 onions, chunked
1/2 lb. brown sugar (taste)
Tabasco sauce
Simmer about 30 minutes.
------------------------------
Barbecue sauce
1 c. packed brown sugar
1 c. prepared mustard
1 c. cider vinegar
3 c. ketchup
4 tbsp. Worcestershire sauce
2 tsp. salt
2 tbsp. grated onion
1 tsp. garlic powder
Few drops of Tabasco sauce
Mix all ingredients in a saucepan. Simmer, stirring often, until thickened.
Makes about 1 1/2 quarts.
----- Original Message -----
From: Ramona
To: phaedrus@hungrybrowser.com
Sent: Wednesday, October 06, 2010 4:12 PM
Subject: burnt sugar icing
Dear Phaedrus,
I am looking for a recipe for burnt sugar icing. The recipe I had was
part of a recipe for mayonnaise cake. The icing would be spread on the
cake after baking and then put under the broiler. I don't remember much
else about it other than it was a light brown before broiling, and the
texture of the finished icing would be firm, but still somewhat creamy
underneath and crunchy on top. I did check you archives but the only
burnt sugar icing recipe you have was not the one I am looking for.
Thank you,
Ramona
Hello Ramona,
Sorry, I had no success in locating such a recipe.
Phaed
Hello, Phaed!
On my usual rounds through your site, I saw a request from Ramona, dated 10/06/2010,
for a burnt sugar icing. I believe what she's looking for is a broiled suger icing.
Below are a couple of broiled icing recipes from my collection. Hope this helps!
Marsha
Broiled Icing for a 13x9 cake:
6 TB butter, softened
3/4 C brown sugar
4 TB evaporated milk
1/2 C nuts, chopped
Mix ingredients together in bowl. Spread over top of warm cake.
Place about 3 inches under broiler until mixture browns.
------------------------------
Broiled Coconut Frosting:
3 TB melted butter or margarine
5 TB brown sugar
2 TB heavy cream
1/2 C shredded coconut
1/4 C nuts, chopped
Mix well and spread on warm cake. Broil 3 inches from the heat until the
mixture bubbles, about 3 to 5 minutes. Watch carefully so it doesn't burn.
---------------------------
Broiled Peanut Butter Frosting:
2 TB melted butter or margarine
1/3 C brown sugar
2 TB heavy cream
2 TB peanut butter
1/2 C roasted peanuts, chopped
Mix all together and spread on warm cake. Place under broiler 3 inches from heat.
Broil until mixture bubbles and browns lightly, asbout 3 to 5 minutes.
Be careful not to burn.
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