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Morrison's Chopped Steak & Yeast Rolls

From: Tammy
Sent: Monday, September 28, 2015 12:56 PM
Subject: you had a guy on your site give you a recipe for Morrison's Liver and Onions

He said he has their recipe book.  

I am interested in their Chopped Steak recipe and their Yeast Rolls.

Can you contact him?  He said he was willing to give more recipes..???

Tammy :)

7th Generation Florida Native and really missing Morrison's.  My daddy worked for them when he was young.  
They are both gone now.  ;(

Hello Tammy,

First, let’s talk about Morrison’s recipes. In the early days of Morrison’s they made almost everything from scratch. They didn’t use many pre-made mixes or frozen products or food service items. However, later in their history, they began looking for ways to economize, and they did begin using convenience products instead of making everything from scratch. My friend James, who was a Morrison’s manager at the time they closed, has a recipe book from that later time - just before they closed. I have a partial copy of a Morrison’s recipe book from their earlier years, when they made more dishes from scratch.

James’ reply was this:

Glad to help, but I'm afraid there will be some disappointment. The yeast roll recipe is a mix. 
Cloverleaf Roll Mix. Add water and yeast.The hard rolls were another mix. 

The Chopped Steak is a frozen patty -- 8 oz. or 5 oz. They thawed them, salt and peppered and baked them. 
Then they poured a gravy they called "Steak Sauce" on top. The sauce was this: Mix one pound each of oleo 
and oil, stir (do not make a roux) and add 1 cup of Au Jus. That's it. 

There was also a variation with the 5 oz. portion. It was bacon wrapped and cooked for 20 minutes in a 
375 degree oven. Then the grease was drained and a mushroom sauce was added and then cooked for another 
15-20 minutes. The mushroom sauce was a light roux with beef stock and fresh mushrooms added and simmered. 
A few drops of Kitchen Bouquet was added for color. Some sliced onions were wilted and added before serving. 

They also had a Chicken Fried Steak (frozen patty) with cream gravy which was a mix, and a Chuck Wagon Steak, 
which was a 4 oz. breaded and frozen patty topped with onion gravy. This was simply the mushroom gravy with 
no mushrooms and added extra onions.

There was a Country Steak which was a 4 oz. cubed beef patty dredged in flour seasoned with salt and pepper 
and then lightly pounded. It was then lightly fried and removed to a roasting pan where it was topped 
with a pan gravy made with a light roux using the pan drippings and then Au Jus was added to make a thin gravy. 
Then onions, celery and canned diced tomatoes were added and the steak was baked until tender -- 
about 2 1/2 to 3 hours in a 375 degree oven. It was served with yellow rice. 

I looked for a commercial mix called “Cloverleaf Roll Mix” with no success. If that’s a brand name, then they may be out of business or the product may be sold under a different brand name. However, there is also a type of dinner roll called “cloverleaf dinner rolls.” See here for a recipe and photos: Deep South Dish

As for the chopped steak, as you can see from James’ reply, in the later years they were made with frozen patties. There is, however, a recipe from scratch in my older Morrison’s recipe book. See below. Morrison’s at that time had plenty of beef trimmings on hand that were left from their roasts, etc. They chopped or ground these trimmings themselves and used them for the chopped steak. They also had au jus left over from other beef dishes. I guess you’ll have to use ground beef and au jus gravy mix. I have no idea of the quantity or type of bread crumbs that are called for in the recipe. The recipe in the book gives no details about them.


Morrison's Baked Chopped Steak

Beef Trimmings (ground)            45 lbs
Oil                                 2 lbs
Onions (diced)                      5 lbs

Place 2 lbs of cooking oil in a skillet and add 5 lbs of diced onions. Cook until onions are about half done.

Bread Crumbs                        ?

After the above ingredients have been blended thoroughly, mold out into individual steaks. 
Place a single layer on a baking sheet or in a roasting pan and place in the oven and bake
until well done.

Serve with a rich brown gravy & smothered onions OR with the sauce below/

Margarine                8 ozs
Flour                    8 ozs

Place 8 ozs of oleo in a sauce pan. Blend in 8 ozs of flour and allow to brown lightly.

Au Jus                   4 lbs
Mushrooms                3 #1 cans

Add 4 lbs of hot Au Jus gravy and 3 #1 cans of mushrooms.

Salt                         1 oz
Pepper                       1 tsp
Bead molasses                6 drops

Add and blend well.

Onions(diced)                1 lb 8 ozs                    
Shortening                   6 ozs.

Melt shortening into a sauce pan and add 1 lb 8 ozs of diced onions. Allow to cook until tender.
Drain and add to gravy mixture. This sauce may be used with the chopped steak instead of brown gravy.  

Dean's Tavern Coney Island Chili Sauce

From: Mike
Sent: Saturday, September 26, 2015 7:03 PM
Subject: ask uncle Phaedrus

Could I please get a recipe for this coney island sauce from a restaurant in saint Paul. 
The restaurants name is Deans, they are no longer in business but their coney island sauce 
was absolutely the greatest. Any hope you can offer would be greatly appreciated. 


Hello Mike,

I can’t find a “Dean’s Restaurant” in St. Paul, so I think you must mean “Dean’s Tavern” at 1986 Rice Street. It’s unclear whether the actual address is St. Paul or Maplewood – I found it listed both ways. Anyhow, looks like it’s been closed for a year or two and that it was a favorite for coney island fans in the area.

I didn’t have any success finding a recipe or a “tastes-like” or even a good description of their coney sauce. Your best bet is to try and locate a former employee of the place who knows how they made their sauce/chili.

I’ll post this on my site, but you might also want to post your request on some St. Paul message boards. A former employee of Dean's might see it there and respond.


Peanut Butter Chocolate Pie with Rice Krispies

-----Original Message----- 
From: Beverly
Sent: Tuesday, September 22, 2015 4:01 PM
Subject: Old recipe

Peanut butter chocolate swirl pie in rice Krispy choc.crust  lost my recipe 
had it for 20 yrs

Hi Beverly,

I did not have any success find a recipe with the name "peanut butter chocolate swirl pie" or "chocolate swirl pie" that had a rice krispies crust. Omitting the "swirl", I found the below recipes.


Chocolate Peanut Butter Pie With Rice Krispies Crust

4 tablespoons low fat peanut butter
1 tablespoon honey
1 1/2 cup rice krispies
1 package calorie wise instant chocolate pudding mix
1 1/2 cup skim milk
4 tablespoons light whipped topping

In a medium bowl, mix peanut butter and honey. Microwave on high 20 sec or 
till melted.
Stir in cereal till well mixed. Press in greased 9" pie plate. Chill.

Prepare pudding with milk according to directions (you will be using less 
milk than the
box calls for as you want your pudding to be thicker). Spread on crust and 
Before serving, top with whipped topping and serve.
Peanut Butter Pie with Chocolate Rice Krispies® Crust

serves 8

One chocolate Rice Krispie® crust :

Basically, this is simply Rice Krispies stirred into melted semi-sweet 
chocolate chips.
The recipe calls for plain Rice Krispies® but a short cut would be to use
Kellogg’s® Cocoa Krispies®.

Crispy Chocolate Pie Crust
Yield: 1 pie crust

1/3 cup butter
1 cup semisweet chocolate chips
2 1/2 cups crisp rice cereal (such as Rice Krispies)

1. In a heavy saucepan over low heat, melt butter and chocolate chips. 
Remove from heat.
Gently stir in rice cereal until pieces are completely coated.
2. As soon as mixture is cool enough to handle, press it with buttered hands 
into bottom and up sides
of a lightly greased 9-inch pie pan. Chill 30 minutes before filling.

Peanut Butter Pie Filling

1 8-ounce package cream cheese, softened
1/4 cup powdered sugar
1-cup creamy peanut butter
1-teaspoon vanilla extract
1/4 -teaspoon salt
1 cup butterscotch baking chips, melted (peanut butter flavor chips are 
good, too, if you can find them)
1 8-ounce carton frozen whipped topping, thawed.

Make the pie shell as directed, and set it in the refrigerator to chill.
Melt the butterscotch (or peanut butter) chips in a bowl over a double 
boiler. Set aside.
Beat the cream cheese, powdered sugar, vanilla, salt and peanut butter 
together until smooth and creamy.
Beat in the melted chips until smooth and thoroughly combined.
Fold about one third of the whipped topping into the peanut butter mixture 
in order to lighten it up.
Gently fold in the rest of the whipped topping until no streaks remain.
Spoon the filling evenly into the prepared pie shell. Whether you smooth the 
top, or heap it into billows
and swirls is a matter of personal aesthetics.
Optional: drizzle the top of the pie with melted chocolate, or dust with 
powdered chocolate.
Chill for one hour.
Serve with real whipped cream
Peanut Butter Pie With Chocolate Crunch Crust

1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can condensed milk
3/4 c. peanut butter
3 tbsp. lemon juice
1 tsp. vanilla
1 c. whipped cream
Chocolate syrup
In bowl beat cheese until fluffy. Beat in milk and peanut butter until 
smooth. Stir in lemon juice and vanilla. Fold in whipped cream.
Pour into pie shell (see below). Drizzle chocolate syrup and swirl with a 
spoon. Chill 4 hours.

Chocolate Crunch Crust:
1/3 c. butter
1 (6 oz.) pkg. chocolate chips
2 1/2 c. Rice Krispies
In heavy saucepan melt butter and chips over low heat. Remove from heat. 
Gently stir in Rice Krispies until completely coated.
Press into bottom and up the sides of a 9 inch pie plate. Chill 30 minutes 
before filling. 

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