Uncle Phaedrus, Finder of Lost Recipes (2024)

 -----Original Message----- From: Melanie Sent: Monday, January 26, 2015 7:02 AM To: phaedrus@hungrybrowser.com Subject: Recipes Oh my, thank you so much. A friend told me about finding your website and falling in love with all the recipes. Do you have any of the Steak and Ale recipes? Or Baby Does recipes? Again thank you Melanie 

Hi Melanie,

Thank you for the kind comments. The Steak & Ale recipes that I have are on these pages:

Ranch Dressing

Kensington Club Steak

If there are other Steak & Ale recipes that you want, request them specifically and I will conduct a search.

I don't have any Baby Does recipes, but if you request them, I'll search.

Phaed

-----Original Message----- From: MelanieSent: Monday, January 26, 2015 1:27 PMTo: PhaedrusSubject: Re: RecipesThank you for your quick response. The beer-cheese soup at Baby Does was awesome. Would love the recipe as I have tried to find it but I'm not that computer savvy.

Hi Melanie,

No problem. The recipe below is from a chef at Baby Does.

Phaed

Baby Doe's Beer Cheese Soup8 c Milk2 tsp Tabasco sauce4 tsp Worcestershire sauce4 tbsp Chicken base16 oz Cheez Whiz6 tbsp Cornstarch1/3 c Water1 c Beer1/8 tsp MSGCayenne pepperCombine milk, Tabasco, Worcestershire, chicken base, &MSG. Bring to a boil, stirring regularly.Add Cheez Whiz, after warming in hot water or inmicrowave. Mix in well.Dissolve cornstarch completely in the water. Add tosoup, which should thicken immediately. Reduce heat abit and stir in beer.To serve, ladle into bowls and dust with cayennepepper.

From: Alberta Sent: Tuesday, January 27, 2015 12:08 PMTo: phaedrus@hungrybrowser.com Subject: Recipe RequestHello!I am writing to request a recipe from Ramon's, as shown below.There are a group of us on Face Book that talk about the history of Brevard County, FL and many times Ramon's comes up.We are looking for a recipe for their onion pumpernickel rolls. I have hunted on-line but have been unable to find one.I did find their Caesar Salad dressing recipe...I qt. mayonnaise (Do Not use lite mayo)6 eggs, beaten1/2 tsp. curry powder1/2 tsp. garlic powder2 tsp. anchovy paste1 pkg. onion soup mix1 1/2 cups Parmesan CheeseMix until creamy. Refrigerate and serve over Romaine Lettuce with Croutons. Makes a lot so share with friends!...and the cheese dip recipe (kind of- not all of the amounts are listed) that was served with the rolls...Bernice Porter, makes the cheese dip once or twice a year. I am afraid she is so used to making it she does not have exact measurements but this is what she gave me. I would experiment with amounts of ingredients until you get it to suit your taste. Keep refrigerated but set out before using so that it gets soft and easy to spread. 8 oz cream cheese ( I guess you could use any type: regular, whipped, or low fat)garlic powder(just a littlewet garlic (small jar minced garlic)2 tablespoons mayonnaisefew dashes of Worcestershire sauceIf you are able to help, that would be great!Thank you,Alberta

Hi Alberta,

I have at least a dozen cookbooks with recipes from Florida restaurants, but not one of them mentions Ramon’s. I had as little success find a recipe for the rolls on the Internet as you had, but I did find this statement from a purported former employee of Ramon’s:I know Publix has the onion rolls that we used to serve. Worth checking out. I found it here: Facebook

Your best bet is probably to try to connect with former employees via the Ramon’s Restaurant Reunion Facebook page here:Ramon’s Restaurant Reunions

I’ll post this on my site.

Phaed

Thank you for your help! I "Liked the FB page and got a reply..."Eli's Bakery"...also the comment about Publix. Guess I will try there if you have nothing on Eli's Bakery. (going to guess Cocoa Beach or Cocoa, Fl.)Thanks for all your help Phaedrus!Sincerely,Alberta

Hello Alberta,

I could not find anything except one small mention from 1963 that a cake in a photo came from Eli’s Bakery in Cocoa Beach. Nothing else. It must have been closed for quite some time.

Phaed

For Alberta: I have this recipe for Onion Pumpernickel Rolls from my recipe files. Perhaps it is close to Ramon's Timm in Oregon Onion Pumpernickel RollsIngredients:For the Sponge:1 cup warm water1 tablespoon active yeast2 tablespoons caraway seeds2 teaspoons malt flour or syrup or brown sugar1 cup coarse or dark rye flour1/4 cup white bread flourFor the Dough:1/2 cup warm water2 to 4 teaspoons baker's caramel (see note below)2 teaspoons plain salt1/2 cup onions, finely minced1/4 cup brown sugar, packed2-1/2 to 3 cups bread flour1 large egg white, beatenTopping:Caraway seeds for sprinkling, optional Instructions:For the Sponge: An hour before making the dough mix together the water, yeast, caraway seeds, malt flour or syrup, rye and white bread flours. Stir to make a thick mixture and let stand 1 hour.For the Dough: Stir down the spongy mixture and add the remaining water, salt, sugar, minced onions and most of white bread flour. Stir until dough can be kneaded by hand or dough hook, adding additional flour as required tomake a soft, springy dough, about 6 to 8 minutes.Place the dough in a well greased bowl, cover with plastic wrap and let rise until doubled, about 45 to 60 minutes.Divide the dough into 12 or 16 portions, depending on size of rolls required. Form each into a ball and place on a parchment paper lined baking sheet, spaced 3 inches apart. Brush each roll with egg white and sprinkle on some caraway seeds. Let rise until double in size, about 30 to 45 minutes.Bake the rolls in a preheated 400F degree oven for 15 to 18 minutes, until the rolls are slightly firm when pressed with fingertips.Note: Baker's caramel can be found at baking supply stores and some supermarkets or you can use Kitchen Bouquet. It is needed for color.

-----Original Message----- From: Barbara Sent: Thursday, January 29, 2015 8:25 AMTo: phaedrus@hungrybrowser.comSubject: Lazarus chicken gravyI have the dressing recipe, need the gravy...Thanks

Hello Barbara,

Sorry, no success with this. It doesn't appear to be available on the Internet. There are two Lazarus recipe books extant, but they are out of print and very difficult to find. When one does find a copy of them, they are quite expensive.

Phaed

The celery dressing recipe is below.

Phaed

The Columbus DispatchThe Columbus DispatchLazarus' Steamed Celery DressingMakes 6 servings The dressing does not pack together so it is not suitable for stuffing. Use it in place of potatoes. 1 pound fresh bread 2 small onions, chopped 1/3 cup finely chopped celery 1/3 teaspoon sage 1 teaspoon salt 2 tablespoons chicken fat (see Note) 1 egg 1/2 cup milkGrind or tear the bread coarsely. Combine bread with onions and celery, sage and salt. Melt the fat and add it to the bread mixture. Beat the egg, add milk, and combine with the bread mixture. Pile mixture lightly in a pan. Steam in a pressure cooker 10 minutes or cover and steam it in a 350 oven 30 minutes.================================================================thanks for the prompt reply...I am inclined to think the gravy was from GFS or one of those, since they did not make enough chicken to serve gravy for all the dressing... Barbara