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2012

Hot Shoppes Sweet & Sour Sauce

From: "Judy" 
To: "Phaedrus" 
Subject: Another Hot Shoppes recipe
Date: Friday, November 09, 2012 10:04 AM

Here is the Sweet and Sour Sauce for meatballs, chicken or even just over rice. I have tripled it and it still comes out great.

Judy

Hot Shoppes Sweet and Sour Sauce


1 cup onion 
1 Tbs margarine
1 Tbs chicken base or 1 cube
1 1/4 cups Catsup
1 cup brown sugar
1/2 cup vinegar
1 1/2 tsp Worcestershire Sauce
1 ˝ cups water
2 tbs corn starch

In pan sauté onions until tender, I have used dehydrated onion flakes do not use a cup use a Tbs or two, depends on your taste
Add chicken base, catsup, brown sugar, vinegar, Worcestershire Sauce and 1 1/4 cups water. Bring to a boil.
Dissolve cornstarch in 1/4 cup water and add to boiling mixture
Reduce heat and simmer for 10 minutes to prevent sticking
Use with meatballs, chicken or over rice. Kids love it

Enjoy!

Marguerite Patten Meat Pie

From: Christine  
Sent: Saturday, November 10, 2012 2:34 PM
To: phaedrus@hungrybrowser.com 
Subject: Marguerite Pattern's

I'm 99 percent sure the recipe I'm looking for is Marguerite's. It's for meat pie (no steak and kidney) and all I remember is that it had minced meat, 
broth and curry in it. The recipe was in a 3x5 cook book that was published around 1970 and I think the title was meats and fish. or just meats. 
Thank you, Christine

Hi Christine,

I believe that you mean Marguerite Patten, rather than “Pattern”. I also believe that recipe is probably in her cookbook titled “500 Recipes for Meat Dishes” .

I could not find a recipe by her fitting your description(with minced beef and curry), but you can get a used copy of that cookbook for less than $3.00 at the used book sites on the web. Amazon has it. Also, see:

500 Recipes for Meat Dishes

I’ll post this on the site - a reader might have the recipe and send it. Keep checking the site until the posting appears, then until someone responds. It’ll be in the queue for 3 – 4 approximately weeks.

Phaed

Pickle Bill's BBQ Hot Roast Beef Sandwich Gravy

From: Tyler 
Sent: Saturday, November 10, 2012 9:53 PM
To: phaedrus@hungrybrowser.com 
Subject: Pickle Bill's Hot Roast Beef Sandwich Gravy

Hi,

You've probably received this request before, but I couldn't find it in your archives.  I'm looking for the recipe for the gravy used 
on the hot roast beef sandwiches at a restaurant called Pickle Bill's.  This restaurant was on Pico Blvd in Santa Monica, California.  
They closed their doors in the late 70's or early 80's and I heard that their owners retired to Utah.  I'm sure if you found the recipe 
you'd make a lot of people who lived in the area very happy.

Thanks,
-Don

Hello Don,

I had no success in locating a recipe, or even a description of the gravy they used on the hot roast beef sandwiches.

Pickle Bill's Bar-B-Q was at 2712 Pico Blvd in Santa Monica. The owners were Clin and Rilla Davenport, and as you say, they retired to Leeds, Utah. There are family members in several states, as you can see by this 2009 obituary for their son Shannon: Shannon Davenport Obituary

The name “Pickle Bill’s” is also used by a seafood restaurant or “Lobster House” in the Midwest. Apparently no relation.

One of the family members listed in that obituary might have or know the recipe for the gravy. Shannon would likely have known it, because the obituary says that he worked at Pickle Bill’s. Your option, then, if you want to invest the time, would be to try to locate addresses for each of the family members listed in the obituary and write to them. I’d start with Alvin in Bend, Oregon, then try the other brothers and sisters of Shannon. It’s even possible that one or two of them have e-mail. It shouldn’t be too difficult to get some sort of address for most of them. It might be more difficult to convince them to send you the recipe, if they have it. Sorry, such a task is beyond what I’d be willing to do myself. The few times that I have tried to obtain recipes by this method, I have been met with refusal or with no response at all.

I will post this on my site in a few weeks. Who knows? - Maybe a Davenport family member or former employee of Pickle Bill’s will see it and take pity on those pining for a hot roast beef sandwich like they remember from Pickle Bill’s BBQ.

Phaed 

Subject: Pickle bills gravy
From: Ken
Date: 5/31/2019, 1:07 AM
To: phaedrus@hungrybrowser.com

On 5/31/2019 1:07 AM, Ken wrote:

> > Don
> > Are you still looking for the Pickle Bills gravy recipe?  
I'm married to one of the Davenport granddaughters. My wife's 
mother sent the recipe to her daughters a couple years ago, so 
if you are still looking for it I believe I have it.

> > Ken

--------------------------------------------------

Subject: RE: Pickle bills gravy
From: Ken
Date: 6/1/2019, 2:36 PM
To: "'Phaedrus'" 

Don

Here you go.  Hope it is just like you remember it.

Ken

From "Pickle Bill's Bar-B-Q - Memories of a 'Pickle Kid'"

Pickle Bill's Gravy

Ingredients:

4 TBSP fat drippings (from roasting beef)
4 TBSP flour
1 tsp salt(or to taste)
lots of pepper
4 cups beef broth
Enough Kitchen Bouqet Caramel Coloring to give
  gravy rich brown color

Directions:

In a large fry pan, heat fat drippings and add flour, stirring constantly 
with a whisk to avoid lumps. Add salt and pepper and slowly stir in beef 
broth, stirring until thickened. Add caramel coloring(enough to give gravy 
desired rich brown color).

Cooking a Cut-Up Turkey

From: Carol
Sent: Sunday, November 11, 2012 3:38 PM
To: phaedrus@hungrybrowser.com 
Subject: turkeys
I want to cut up my turkey before I bake it what is the best way so it stay moist,  for how long to bake it and at what temperature thank you 
my name is Carol.

Hello Carol,

You will have to use a meat thermometer to do it the “best” way. The breast must reach an internal temperature of 145°, and the legs/thighs/wings must reach a temperature of 165°.There is an article here that explains it: Serious Eats

“The easiest way to cook the bird is to roast all of the pieces in a 300°F oven on a couple of rimmed baking sheets fitted with a rack. Pull out the breast when it reaches 145° (tent it with foil to keep it warm) and the legs/wings when they hit 165°F. After that, crank the oven back up to 500°F, and about 15 minutes before you're ready to serve, bang everything back inside to crisp up the exterior skin (or you can sear the breast piece in hot butter in a skillet). All told, roasting should take less than 2 hours for a 12 to 15 pound bird”

There is really no “best” method – some do it one way and some another. There is another method here:

Sun Times

Phaed

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