From: Susan Sent: Thursday, December 08, 2011 11:01 AMTo: phaedrus@hungrybrowser.com Subject: a memorable cookie, San Francisco, circa 1966
Roosevelt junior high school, on Arguello in San Francisco (still there) sold cookies in the lunch room. Although we all took our lunches, we saved our nickels and bought these cookies, and at reunions, we are still talking about them. They were oversized. There were two kinds: a butter cookie, and an oatmeal cookie. Of course, being a teenager in San Francisco in the 60s was pretty wonderful all in all, but these cookies are a particular memory. Thanks so much. ~Susan Hi Susan, I had no success locating even a mention of these cookies. Sorry. I’ll post your request on my site. Maybe a reader can help. Phaed
From: LouiseSent: Saturday, December 10, 2011 12:03 PMTo: phaedrus@hungrybrowser.com Subject: Recipe using LiverHello PhaedrusI have been searching unsuccessfully online to find a recipe my Mom, who is 89, talks about having made in 1945 after my Dad's discharge from the Army Air Corps. She tells me that she remembers using, among a few other things, ground/chopped liver and potato chips and it was a casserole. It was quick and easy to make. Being so many years ago, Mom can't remember any other details about the dish. I was wondering if you have heard of such a dish. Mom says she would love to have it again ... I would love to fix it for her. I don't remember her fixing this dish as I was growing up so I can't help out. In any case the recipe is long gone. She thinks she probably got the recipe from a magazine or a newspaper. If it helps to know, they lived in Yonkers, NY at the time.Any help would be great appreciated.
Louise Hi Louise, It would have helped to know the kind of liver used in the recipe. I searched using calf’s liver, beef liver, pork liver, and chicken liver. The only casserole recipe that I found using any kind of potato chips and any kind of liver is the one below using chicken liver.I will post this in case a reader can help. Phaed Savory Chicken Liver Casserole Recipe
Ingredients
2 pkgs frozen French style green beans4 strips bacon, diced1 lb chicken livers, cut in half 500 g1/2 tsp seasoning salt 2 mL2 tbs sherry 30 mL10 oz can mushroom soup 284 mL1/2 cup sour cream 125 mL3/4 cup crushed barbecue potato chips 175 mL
Directions:
Cook the green beans according to package directions.Drain and spread in a greased dish.Saute bacon until crisp; scatter over beans.Stir fry chicken livers in bacon pan until pinkness disappears, then add the next four ingredients and as soon as heated, pour over bacon.Top with potato chips.Bake at 375F (190C) for 15 minutes, or until bubbly.
-----Original Message----- From: Dorothy Sent: Thursday, December 01, 2011 12:35 AMTo: phaedrus@hungrybrowser.comSubject: a chicken rice soup brand from the 1960s
Dear Uncle Phaedrus,
My father used to love this chicken rice soup. It was in a can that was a little taller and thinner than a typical Campbell's type can. It was called RR or R and T. The logo was in an old English style and the type was in gold or blue.The label was white. I remember this soup from the mid-1960's. It might have been a Crosse and Blackwell company but I am not sure.Can you locate any info? I'm wondering if I'd imagined it.Thanks,Dorothy Hi Dorothy, There's not much way to locate a product by the appearance of the label. I checked lists of soup companies:
Buzzle.com Good Guide And Hometown Favorites' list of discontinued products at:
Hometown Favorites But there was nothing there that sounded close. I could not find any mention of a soup company with a name like "RR", "R & R", "RT" or "R & T". I could not find any indication that Crosse & Blackwell co. has ever sold soup under any other name than it's own. I'll post this on my site. Maybe a reader will remember it. Phaed Hi Phaed
On Dec 30 a writer inquired about a canned soup with 2 R's. This must have been R&R brand. The R&R brand was around a long time (Richardson and Robbins) and they made the absolute best plum pudding, which came in a blue can. My mother served it every year. I think it disappeared in the 70's. Luckily I read the ingredients on the can before it went away, and have found a pretty similar recipe. Anyway, R&R had all sorts of canned foods, and must have had canned soups.
Christine Thanks to the tip from Christine, I found that the "R & R" brand was probably "Richardson and Robbins", a canning company located in Dover, Delaware. A prosperous company for over 100 years, they closed down in 1959 and their plant was sold to the William Underwood Company which used it until 1975 for the production of its "Red Devil" brand ham and other sandwich spreads. Richardson and Robbins prospered as canners of high quality fruits, vegetables, meats and seafoods. The best known of their products were the "R and R" brand canned chickens and plum puddings. Their products included: Plum Pudding, Chicken Broth, Boned Chicken Fricassee, Boned Chicken, Chicken a la King, Egg Noodles and Chicken, and Fig Pudding. I did not find any mention of a chicken and rice soup made by them, but there is one of their old ads reproduced here that lists soups as being one of their products: Period Paper Phaed Dear Uncle Phaedrus,
I recognize the logo. The Old English type is unmistakable. Knew that I could count on you! Thanks for the information.
Kind regards,
Dorothy
From: Marcia Sent: Tuesday, November 29, 2011 11:08 PMTo: phaedrus@hungrybrowser.com Subject: information about souvex vejex
Hello I am a senior in Spokane WA I am wondering if you find recipes in the USA of other areas like AustraliaI used to have a recipe for a souvex / vejex it was sauce from Australia in the 1960s I would to find the recipe
Thank you
Marcia Hi Marcia, Yes, I have quite a few Australian readers, and I have found Australian recipes in the past, especially slice recipes.I am confused by your request, though. I have never heard of a sauce called souvex / vejex. The only thing that I can find that is called “souvex” is a brand of soy milk, and I cannot find anything at all called “vejex”.I did find “sovex” and “vegex”, but they aren’t sauces – they are brands of yeast extract. These might be used to make gravies and sauces by vegans and others who avoid animal products. Perhaps what you mean is a gravy recipe using these products? Sorry, I did not find one while searching. For a little info on these products, see:
Bryanna Clark Grogan Phaed
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