  Itsjeff Member Username: Itsjeff Post Number: 7312 Registered: 10-2003 |
I have some recipes that some of you may enjoy. Sanders’ Milk Chocolate Hot Fudge Sauce 1 cup sugar 2 Tbsp. Cocoa 2 Tbsp. Butter 7/8 cup evaporated milk 1 tsp. Vanilla Mix sugar and cocoa together and stir over low heat for two minutes. Do not let melt. Add butter and blend. Add milk, stirring constantly. Increase heat and boil rapidly one minute. Remove from heat and add vanilla. Add more evaporated milk if too thick. Pontchartrain Wine Cellars’ Potatoes Delphine 3 ¾ pound potatoes (about 3 or 4 potatoes) peeled, cooked, drained, mashed 6 Tbsp. Parmesan cheese, grated 1 tsp. Salt or to taste (I prefer less) 2 tsp. White pepper Dash of nutmeg 3 Tbsp. Paste soup base ¾ tsp. Fresh garlic, minced ¾ tsp. Parsley, washed, dried, chopped 1 Tbsp. Ground peanuts Dash of monosodium glutamate, optional 1 ½ Tbsp. Cracker meal 2 ½ Tbsp. Cornstarch 1 egg yoke, beaten 2 quarts vegetable oil (or enough to fill your deep fryer at least 3 inches deep) In large bowl, mix together potatoes, Parmesan cheese, salt, white pepper, nutmeg, soup base, garlic, parsley, ground peanuts, monosodium glutamate if desired, cracker meal, cornstarch and egg yoke. Using an ice cream scoop, make 16 golf ball -sized balls. Place on a wax paper lined baking sheet. Carefully, using a thin sharp knife, cut each ball in half and let stand on baking sheet until a skin forms on potato halves, about ½ hour. Cover and place in refrigerator overnight. At serving time, heat vegetable oil in deep fryer to 375. Working in batches, carefully place several potato halves in hot oil and fry for 2 to 2 ½ minutes or until golden brown. Remove from hot oil, drain and place on paper towel-lined platter. Makes 32 potato ball halves. NOTE: I’ve made this twice and both times the balls broke up in the fryer. Maybe 350 is a better temperature. The Paradiso's Minestrone 1 cup dry Great Northern Beans 4 Tbsp. Butter, divided 2 cups finely diced onion 1 cup diced celery 1 quart chicken broth 1 cup cubed potatoes 1 cup diced carrots 1 can (14 oz.) whole Italian plum tomatoes, undrained, diced 1 cup Tubetinni, uncooked 2 Tbsp. Flour and salt & pepper to taste Soak beans overnight. Next day, melt 2 Tbsp. Butter in ket4tle. Cook onions and celery until light brown. Add broth, potatoes, carrots and drained beans; bring to boil. Stir in undrained tomatoes. Simmer covered about 1 hour or until beans are tender. In another pot, cook Tubetinni according to directions, drain. Soften 2 Tbsp. Butter and stir together with four to make a smooth paste. Add butter to summering soup stirring constantly until thickened. Just before serving, stir in Tubetinni and salt & pepper to taste. NOTE: My grandmother used to make this, but I never did. I have no idea what Tubetinni is. Hudson’s Maurice Dressing 1 quart Hellman’s mayonnaise 1 pint Miracle Whip 4 hardboiled eggs 2 Tbsp. Onion 2 Tbsp. Parsley Mix well. Do not put in a blender. | ||
Mikie Member Username: Mikie Post Number: 36 Registered: 06-2006 |
Thanks for the post Jeff,,, I'll be giving these a try this weekend. | ||
65memories Member Username: 65memories Post Number: 318 Registered: 10-2003 |
Tubetinni is a small type of pasta | ||
Tayshaun22 Member Username: Tayshaun22 Post Number: 336 Registered: 02-2005 |
Speaking of Sanders, I just went to the one in Wyandotte today. Hot Fudge Cream Puffs, you cannot go wrong with that selection. | ||
Tiorted Member Username: Tiorted Post Number: 30 Registered: 02-2006 |
got a recipe for Zip Sauce? | ||
Thecarl Member Username: Thecarl Post Number: 975 Registered: 04-2005 |
tubetinnitus is the sensation of "ringing" of the ears, often caused by improper use of conchiglioni to listen for ocean sounds. this is an extremely rare condition, but public awareness of this affliction is increasing. | ||
Quozl Member Username: Quozl Post Number: 75 Registered: 07-2005 |
Thanks Jeff. My mom and grandma loved Hudson's Maurice Salad. | ||
Kenp Member Username: Kenp Post Number: 157 Registered: 03-2006 |
I cant believe you gave out the Maurice Salad recipe. In the spring I could still get that salad at Marshall Fields. I wonder if Macy's will still offer that. Such a great salad. | ||
Dhugger Member Username: Dhugger Post Number: 165 Registered: 03-2005 |
Let's all cover ItsJeff with Sanders Hot Fudge Sauce! My mom and I still do the 'hot fudge cream puff' as a special treat. I used to be able to buy the puffs and make them for her at home. Thanks for the memories; I'm salivating right now. | ||
Tiorted Member Username: Tiorted Post Number: 31 Registered: 02-2006 |
Here is another recipe for Maurice Salad from Bob Allison's www.askyourneighbor.com MAURICE SALAD (Hudson's) DRESSING: 2 t. white vinegar 1 1/2 t. lemon juice 1 1/2 t. onion juice 1 1/2 t. sugar 1 1/2 t. Dijon mustard 1/4 t. dry mustard 1 c. mayonnaise 2 T. chopped fresh parsley 1 hard cooked egg, diced salt to taste SALAD INGREDIENTS: 14 oz. ham, cut into strips 14 oz. cooked turkey breast, cut into strips 14 oz. Swiss cheese, cut into strips 1/2 c. slivered, sweet gherkin pickles 1 head Iceberg lettuce, shredded 12-16 pimento stuffed green olives Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives. (serves 6-8) | ||
Itsjeff Member Username: Itsjeff Post Number: 7317 Registered: 10-2003 |
Let's all cover ItsJeff with Sanders Hot Fudge Sauce! Been done already. | ||
Kenp Member Username: Kenp Post Number: 158 Registered: 03-2006 |
ok, now we have 2 differant recipes for Hudsons Maurice salad dressing. If two people say their Jesus, one of them must be wrong. | ||
Ha_asfan Member Username: Ha_asfan Post Number: 72 Registered: 06-2006 |
How about a Hudson's Chicken Pot Pie recipe!!! | ||
Dabirch Member Username: Dabirch Post Number: 2019 Registered: 06-2004 |
You mean that Jesus Jones was lying about his identity all of these years? Bastard. | ||
Detroitrulez Member Username: Detroitrulez Post Number: 96 Registered: 12-2006 |
pics? | ||
Itsjeff Member Username: Itsjeff Post Number: 7318 Registered: 10-2003 |
pics? Of Jesus, or of a pot pie? | ||
Detroitrulez Member Username: Detroitrulez Post Number: 97 Registered: 12-2006 |
both, preferably,covered with Sanders.... | ||
Itsjeff Member Username: Itsjeff Post Number: 7336 Registered: 10-2003 |
The Whitney's Pecan crusted Whitefish Whitefish filets (or Tilapia) 4 cups Chopped pecans 2 cups Lavash (or saltines) 2 cups Flour Eggs and milk Skin backsides of whitefish filets, rinse. Set up three plates—one with flour, one with egg wash (scrambled eggs/milk) one with chopped pecans and crumbled lavash/saltine mix. Coat filets with flour, then egg wash, and chopped pecan mix. Sauté coated filets in olive oil (or butter), nice wet sauté, until mix is adhered and slightly brown. This can be done the night before, and the filets can be refrigerated on a covered cookie sheet. Bake filets on cookie/jelly roll sheet @350 for 10-15 mins. Serve with Citrus Burre Blanc sauce, just enough to coat filet, not swimming in it. Citrus Burre Blanc sauce 2 cups Orange juice 2 cups grapefruit juice 1 cup white wine heavy whipping cream 1 lb. butter Mix Orange juice, grapefruit juice and white wine in a medium sized saucepan over low heat DO NOT ALLOW TO BOIL \ Reduce to approx. ½ volume Add heavy whipping cream, approx. ½ cup, enough to change the color and thickness of the mix. Reduce the above by approx. ¼. Add butter, allow to reduce somewhat Serve as above | ||
Taj920 Member Username: Taj920 Post Number: 166 Registered: 01-2004 |
Anyone got a recipe for Stroh's Dark? | ||
Patrick Member Username: Patrick Post Number: 3851 Registered: 10-2003 |
saganaki? | ||
Livernoisyard Member Username: Livernoisyard Post Number: 2109 Registered: 10-2004 |
Stroh's Dark was probably a Bock beer. I brewed my own by first dark-roasting the already roasted malted barley (crystal brewer's malt) purchased from the Froedert Malt Company in 100# bags. The recipe uses malt extract, whereas I always used malted barley (sprouted) seeds. | ||
Dpd_blue Member Username: Dpd_blue Post Number: 171 Registered: 05-2005 |
Does anyone have the Suzie Q Cole slaw recipe???? I used to love that stuff. | ||
Pffft Member Username: Pffft Post Number: 1176 Registered: 12-2003 |
The second Maurice salad recipe is the correct one...nobody but a grandma in Garden City would dump Hellman's and Miracle Whip in a bowl and call it Maurice salad dressing. | ||
Jman Member Username: Jman Post Number: 5 Registered: 10-2006 |
Speaking of cole slaw, I sure miss Joe Muer's cole slaw. |
