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From: Joyce
Sent: Thursday, November 17, 2011 6:05 PM
To: phaedrus@hungrybrowser.com
Subject: cornflake topping
Hi,
Do you have a potato dish with a cornflake topping? I looked for potatoes
and cornflakes and seen nothing. Thank you for any help, Joyce
Hello Joyce,
I’m finding lots of dishes with potatoes and cornflakes, but most contain
some kind of meat and/or cheese. There’s one below that didn’t.
Phaed
Golden Crumbled Potatoes
3 tbsp. margarine
1/2 c. cornflakes, crushed
1 tsp. salt
6 med. potatoes, peeled (2 lbs.)
1/4 tsp. pepper
Melt margarine. Combine cornflake crumbs with salt and pepper. Roll potatoes
in margarine, then in the crumb mixture. Arrange in 8 inch square, greased
baking pan. Bake at 400 degree oven for 50 minutes or until tender. 6 servings.
=========================================================
joyce requested cornflake topped potatoes
this is recipe friend gave me at a church dinner
might be the one she requested
used either frozen hashbrown potatoes or semi cooked 1/2 in or so cubes of
semi cooked white potatoes[ made both ways,prefer semi cooked potato]
chopped onion,can of cream of celery soup, sour cream
either can or 2 of chedder cheeze soup,or grated cheeze
all poured into 9x12 pan
about 1 in or more thick
topped with cornflakes mixed with melted butter
cooked in oven 350 degree till potatoes done and topping sorta browned/crunchy
sorry I cant remember the amounts
I sorta eyeball stuff as I go along
hope you can find recipe with accurate amount for joyce
ron
----------------------------------------------------------
I just love your site and have this recipe that maybe Joyce might like.
I always make this to go with a ham and it tastes great. It is from kraftfoods.com
Easy Potato Bake
1 container (16 oz.) Breakstone's or Knudsen Sour Cream
1 pkg. (8 oz.) Kraft Shredded Cheddar Cheese
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup chopped green onions
1 pkg. (32 oz.) frozen Southern-style hash browns, thawed
1 cup crushed Post Toasties Corn Flakes
2 Tbsp. butter, melted
Preheat oven to 375. Mix sour cream, cheese, soup and onions in large bowl.
Add potatoes; mix well. Spoon into greased 13x9 baking dish. Bake 45 minutes.
Toss crushed corn flakes with butter; sprinkle over potato mixture. Bake an
additional 15 minutes.
*** I use about a 1/2 cup of a regular onion cut fine instead of the green onion,
melt a little more butter and add more corn flakes for added crunch.
Hope she'll like this recipe--Julia
From: RON
Sent: Friday, November 18, 2011 6:25 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe for S & S Cafeteria's (Macon,Ga) Hot Slaw
Please help me find a recipe for S & S Cafeteria's Hot Slaw.
Thanks
Ron
Hi Ron,
Sorry, I had no success with this request.
Phaed
From: RON
Sent: Saturday, November 19, 2011 11:43 AM
To: Phaedrus
Subject: Re: Recipe for S & S Cafeteria's (Macon,Ga) Hot Slaw
Thanks.
Please try for a recipe for their salmon croquettes.
Ron
Hi Ron,
Sorry, no joy. A fairly thorough search revealed only the below recipes from S & S Cafeteria:
Those appear to be all that’s available from S and S Cafeteria at this time.
Phaed
Eggplant casserole recipe like the one served at S&S cafeteria.
This eggplant casserole recipe was offered in response to a request,
but was not identified as being the S & S recipe or a real copycat:
Ingredients:
2 large eggplants
1 medium onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1 cup grated cheese (I use more)
2 cups cornbread, crumbled
3 eggs, beaten
1 small jar diced pimento
1/4 cup butter, melted
1 teaspoon sage
Directions:
Peel eggplant, cut into 1/2 inch slices. Cook in boiling, salted water
for 20 minutes. Drain well and mash.
Preheat oven to 350 degrees F.
Saute onion, bell pepper and celery in butter and combine with eggplant.
Add half of the cheese, the eggs, salt, pepper, sage, pimento and cornbread.
Put in a greased 1-1/2 qt. casserole and top with remaining cheese.
Bake 30 minutes at 350 degrees F.
6 Servings
-----------------------------------------------------------------
S&S Cafeteria Sweet Potato Balls
Ingredients:
2 1/2 pounds sweet potatoes
4 tablespoons ( 1/2 stick) margarine, melted
3/4 cup plus 2 tablespoons granulated sugar
1 egg
2 tablespoons vanilla extract
4 cups (12 ounces) cracker crumbs, divided
6 large marshmallows, halved
1 slice pineapple, cut into 12 pieces
Salt to taste
Oil for deep frying
Instructions:
Preheat oven to 400 degrees. Wash sweet potatoes well. Place in oven and
cook about 50 minutes until very tender when pierced with the tip of a
knife. When they are cool, remove peel, cutting out all dark spots.
Place sweet potato pulp in bowl of a mixer and beat until smooth. Add
melted margarine, sugar, egg, vanilla and 6 ounces of cracker crumbs,
mixing well. Divide mixture into 12 equal portions (a No. 12 scoop) and
shape into balls. Roll balls in remaining 6 ounces of cracker crumbs.
Place balls on tray and refrigerate 2 hours.
Heat deep fryer to 350 degrees. Place balls into hot oil and fry about
3 minutes, or until crispy and brown. Garnish each with a bit of pineapple
and 1/2 a marshmallow held in place with a toothpick.
Notes:
This recipe calls for cooking time of 1 hour and chilling time of 2 hours.
-------------------------------------------------------------------------
S & S Cafeteria Macaroni and Cheese
7 ounces dry elbow macaroni
2 1/4 teaspoons salt, divided
3 eggs
2 cups water
3/4 cup powdered milk
1/2 pound shredded New York cheddar, divided
1. Preheat oven to 300 degrees. Lightly grease a 9-by-13-inch baking dish.
2. Bring a large saucepan of water to a boil. Add macaroni and 1 1/4 teaspoons salt
and cook just until macaroni is 3/4 done, about 5 minutes. But check while cooking
and do not overcook.
3. While macaroni is cooking, in a large bowl, whisk together eggs and remaining
teaspoon salt. Stir in water and powdered milk. Blend thoroughly.
4. When macaroni is done, drain and rinse thoroughly under cool water. Add to the bowl
of milk mixture. Stir in 1/4 pound cheddar. Move mixture to
prepared baking dish and top with remaining 1/4 pound cheddar. Cook 45 minutes or
until mixture is bubbling and top is beginning to brown.
Serve immediately. Serves: 9
---------------------------------------------------------------------------------
On 7/2/2023 5:56 PM, mcfurbie wrote:
Thank you so very much! I am curious though there's no butter in it. At all?? Thank you again, Linda.
Hi Linda,
The recipe above is exactly as it was printed in the Atlanta Journal-Constitution newspaper a few years ago. Someone asked the food section to get the S & S recipe, and this recipe is what they responded with. The article certainly gave the impression that they contacted S & S and were given this recipe by them. Not being a cook myself, I couldn't advise about the butter. There is an index with links to other macaroni & cheese recipes that I have found and posted here:
Index M
Most of them do call for butter or margarine in varying amounts. Perhaps you can get an idea of how much to use from them.
Phaed
From: Theresa
Sent: Tuesday, November 15, 2011 1:34 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe for Shoney's Classic Recipe Seasoning Salt
Hi I have searched the internet and also asked at many Shoney’s stores for
this wonderful seasoning mix with no success. This is my secret to great
fajitas and I am completely out now. If I cannot find this to purchase,
I would live to make it myself if you can locate a copy-cat recipe for me.
I have an old bottle and here are the ingredients as listed in case this
will help you.
Salt
Monosodium glutamate
Paprika
Spices
Garlic powder
Corn starch
Dried parsley
Turmeric
Corn oil
Extractives of turmeric (color)
Natural flavoring
Thank you, Theresa
Hi Theresa,
Sorry, I had no success locating a copycat recipe for Shoney’s Classic Seasoning Salt. Shoney’s has a Facebook page here:
Facebook:
Shoney's Facebook Page
Lots of folks would like to have a home recipe for it. There is a Forum discussion about the salt here:
Nashville Scene
One person said that Shoney’s and Bob’s Big Boy both had their own seasoning salt and that both were made for them by the same manufacturer, so they might be the same or else very similar. However, I could not find a copycat for Bob’s Big Boy seasoned salt, either.
The difficulty in attempting to make a copycat lies with these two items on your ingredients list: “spices” and “natural flavoring”. No way to know what those might be unless you are privy to the original manufacturer’s info.
If you want to try to make your own seasoned salt, The recipe below might be helpful
Phaed
Start with:
8 tbsp salt
3 tbsp pepper
2 tbsp paprika
1/2 tbsp onion powder
1/2 tbsp garlic powder
An airtight container
Mix everything up. Use a food processor or a grinder for a fine grind.
Store in an airtight container.
Vary this by adding other herbs and spices such as the ones below.
dried parsley
dried thyme leaves
marjoram
dry mustard
dill weed
=====================================================================
The Frisch's Big Boy restaurants around Ohio and Michigan were once shoot offs
from Big Bob's , They use Lawry's seasoning as a bottle sits on every table.
It is not the same ingredients as Shoney's but it might be a good place to start.
With the addition of MSG it might be very close to what you are looking for.
My kid even uses it on the french fries.lawry's has a home page and some recipes.
It's worth a try.
-----Original Message-----
From: Katie
Sent: Wednesday, November 16, 2011 1:20 PM
To: phaedrus@hungrybrowser.com
Subject: Please find this recipe!
I am in desperate need of the recipe from the chili's restaurant
called the vanilla lava cake. NOT the chocolate lava cake. My husband
was in love with this cake. It was a small personal sized vanilla
bundt cake with hot vanilla liquid (not sure what the liquid actually
was) that oozed out of the center and all over the sides of the cake.
They stopped making this a while ago and my husband still cannot stop
talking about it. I have searched everywhere for the recipe but I
cannot find it. My husband just told me that he actually e-mailed
Chili's headquarters to ask them to bring it back and their response
was not in his favor. If he went this far to try to get the lava cake
back I know I have to do some major work to try to replicate it at
home. It would one of the happiest days in his life if I made it for
him. But I really need your help finding the recipe first.
Thank you,
Katie
Hi Katie,
I wish I could help, but I had no luck. There were a few requests for this
same recipe on message boards, but no recipes and no suggestions. It's not
listed on their online menu, only the chocolate and red velvet lava cakes
are listed.
Apparently, no one has created a copycat recipe. I could not find any other
vanilla lava cake recipes. Sorry.
Phaed
I looked at the Chili’s Menu and saw their Red Velvet Molten was described
as "A rich, velvety take on our classic dessert. Topped with vanilla ice
cream under a hard chocolate shell and filled with cream cheese."
Perhaps the following recipe will help Katie create her own version of Chili’s
dessert.
Timm in Oregon
Red Velvet Lava Cakes
Ingredients:
1 tablespoon butter for the ramekins
6 ounces white baking chocolate
6 tablespoons butter
1/4 cup cocoa powder
1/2 cup white sugar
2 large eggs, lightly beaten
1 tablespoon orange extract
1/2 cup all purpose flour
1/4 teaspoon plain salt
4 teaspoons cream cheese, divided
Whipped cream for serving
Instructions:
Preheat the oven to 400F degrees. Liberally butter the inside of four
small ramekins, about 3/4 cup size In a double boiler melt together
the white chocolate and butter while whisking well to melt completely.
Remove from the heat and whisk in the sugar and cocoa powder.
In a small mixing bowl beat the eggs. Add a little of the chocolate
mixture to the eggs, whisking well.
Mix the remainder of the chocolate into the eggs. Add the orange extract,
flour and salt, whisking to combine completely.
Divide the mixture evenly into the four ramekins, filling half way.
Place 1 teaspoon of cream cheese in the center of each ramekin and
continue filling the ramekins with the chocolate mixture; bake at 400F
degrees for about 15 minutes. Remove the ramekins from the oven and
immediately run a knife around the outer edge of each ramekin to help
release the cakes.
Place some whipped cream on 4 serving plates and invert the cakes on top.
The cream will melt with the heat of the cakes and create sauce.
Allow the ramekins to sit for about 2 minutes and then carefully lift the
ramekins straight up and away from the cakes.
============================================================
Hello again!
Apparently, the Vanilla Molten cake was actually white chocolate. I found
one copy-cat (with a video), but there are probably more out there.
https://www.lovefromtheoven.com/2011/07/12/white-chocolate-molten-cake-chilis-copycat-recipe/
There are a few Lemon lava cake recipes out there as well.
-Tori
==========================================================
Greetings once again from Oregon
The Menu picture on Chili's Website (https://www.chilis.com/EN/Pages/Menu.aspx)
looks like they use either #10 or #12 Fluted Brioche Molds in place of ramekins.
The #10 and #12 Fluted Brioche Molds can be found at
https://www.culinarycookware.com/baking-molds-and-pastry-molds/brioche-molds.html
or at many other bakeware sites on the internet.
Timm in Oregon
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