Pittsburgh nostalgia (was: Memorable Culinary Disasters)
conn...@vms.cis.pitt.edu
No, it's not because I'm from Pittsburgh - it's because
it *tastes* good! :-) But, yes, we do still have Isaly's
chipped ham and other *better* chipped ham at local gourmet
stores. Chipped ham barbeque is the *only* way I will eat
chipped ham because it really is *foul* stuff and only by
disguising it with barbecue sauce does it become edible. Chipped
ham, as you may already know refers to a pressed ham loaf which
is sliced paper thin and it more correctly known as "chipped
chopped ham". What I prefer now that my tastes have become
more sophisticated ;-) is *real* ham which has been "chipped".
But, even better than that is real ham which is just cut up into
chunks and shredded. This makes the best barbecue. Of course,
I will never turn down a chipped ham barbecue. This is "classic"
Pittsburgh cuisine.
I like Benkovitz Seafood, too. They have great fish
sandwiches. That steak salad sounds good but I have never
tried one. What about Mancini's bread? Another Pittsburgh
classic. The last time my sister was here from CA she carried
6 loaves home with her - not to mention about 2 lbs. of Isaly's
chipped ham, 5 dozen pierogi from the Church of the Blessed
Nativity, and $40 worth of chocolate covered strawberries from
Hornes. (Did you know they are gone now? Bought out by a
company called Lazarus.)
Kate
Lynne Ragazzini
>Lynne,
> No, it's not because I'm from Pittsburgh - it's because
>it *tastes* good! :-) But, yes, we do still have Isaly's
>chipped ham and other *better* chipped ham at local gourmet
>stores. Chipped ham barbeque is the *only* way I will eat
>chipped ham because it really is *foul* stuff and only by
>disguising it with barbecue sauce does it become edible. Chipped
I definitely agree with you that 'chipped ham' is disgusting,
but to my taste, it still makes the best ham barbecue. Ruining
the flavor of good ham that costs $5/pound seems self-defeating,
somehow. I took a crock pot full of this to a homebrew
'meeting', and people thought it was the best thing they ever
tasted! My husband and I were kinda cracking up.
It's comforting to know that there are other people who hit
the local church and scoop up on a few dozen grandma-made
peirogis to take home, as well. I wish I could find a source
like that down here! Those same women also make the world's
best halupki. The amount of work that goes into making these
things is ridiculous, so why do it yourself when you can
buy them at $3-$4/dozen?
Lynne
Michael Odom
District (No, not topless dancing--a strip of flat land along the Allegheny
upstream from DAHNTAHN (that's down town to th rest of the world)). Now I'm
in a tiny Texas town where I may never get another sfogliatelle (sp) like
they sold in front of the Pennsylvania Macaroni Company on Penn Ave. That's
my contribution to the best street food, BTW.
Mike Odom
Njjules
City Beer). Yum! It's the only place I know where the serve you the
sandwich fillings and sides (fries and cole slaw) all between the bread,
not separate.
Julie
jon
ly...@sed.psrw.com (Lynne Ragazzini) writes:
> Those same women also make the world's
> best halupki. The amount of work that goes into making these
> things is ridiculous, so why do it yourself when you can
> buy them at $3-$4/dozen?
My mom is a native Western Pennsylvanian who is a generally pretty
awful cook, however her perogis and halupki kick butt. I don't live
there anymore, but another cool event was the Polish Day at Kennywood
where you could buy awesome perogis, etc from a steam tray then go
throw them up on the Jack Rabbit. How's that for nostalgia?
*******************************************************************
Jon Rubinstein Amy Stevenson
*******************************************************************
Naughyde
How about import night at the Squirrel Cage, $1. imports?
and of course Primanti's, the original one, only open midnight to 6am?
conn...@vms.cis.pitt.edu
bread. I like the fish sandwich. But no Arn - can't stand the stuff!
I may be a Pittsburgher but I don't have the Pittsburgh taste in
beers. Of course, now we have our own German-style micro-brewery,
Penn Brewery (formerly Allegheny Brewery) and they make Penn Pilsner,
a really good beer. Penn Pilsner is bottled and sold all over town but
they also have seasonal specialty beers on tap that you can get if you
go to the pub. The Kaiser Pils is exceptional. This is sort of
"Pittsburgh nostalgia" because they renovation an old brewery that had
been defunct for years.
Kate
Jason Baim
holidays to visit the 'rents. The town still looks great, and
Primantis still makes the best sandwiches in town. Sorry to say
that the Pizza at Napoli's in Squirrel Hill has gone down the
tubes a bit, but then again, I always preferred Aielo's, just down
the street.
Anyone out there know if the Bloomfield, er, excuse me, "Blumfild"
Bridge Tavern still makes amazing Pierogis?
Jason
==================================================
Jason A. Baim
433A Broadway #54
Somerville, MA 02145
j...@ftp.com
==================================================
Esther Filderman
Naug...@aol.com (183)
> Remember Gino and Pete's pizza on Craig and Forbes?
AAAARGH!! Crust so thin it broke if you looked at it. If you asked for
sausage whatever was used was -shaken- out of a can. Roaches on the
pizza were no extra charge!
The place went bye-bye when one of the partners torched the place for
insurance money. There's a Uni-Mart (convenience store) there now.
----------------------------------------------------------------
Esther Filderman moo...@cmu.edu
System Mangler Library Automation Carnegie Mellon University
I used to hate obnoxious people, but now I love them,
because I'm their leader. -- Bob Saget
BERGLAND KARA
No matter what anyone says about Pittsburgh, I still have fond memories
of those absolutely amazingly delicious cheese fries at the O's at 2am!
Do they deliver to Colorado??
--
Kara Bergland
University of Colorado at Boulder
M.B.A., Telecommunications
Kara.B...@Colorado.edu
Computer Literacy Bookshop
: Lynne,
: No, it's not because I'm from Pittsburgh - it's because
: it *tastes* good! :-) But, yes, we do still have Isaly's
: chipped ham and other *better* chipped ham at local gourmet
Ah yes, barbequed chipped ham from Isaly's in Northway mall (McKnight
and McIntyre roads) right next to the Boardwalk arcade. Haven't
been there for 12 years now. Out here in CA, they don't know how
to "chip" ham, they look at you like you're crazy. How much thinner
do you want it?
: I like Benkovitz Seafood, too. They have great fish
: sandwiches. That steak salad sounds good but I have never
Is the Klines seafood place still there? How about Wooleys Fish
Market and the deviled crabs and fried smelts?
: Nativity, and $40 worth of chocolate covered strawberries from
If I remember right they were about 4 bucks a piece and as big as your
fist. If these are available by mail, I'll love to know where.
Boy did this one bring back memories!
Steve Wertz (formerly of Byron Road - North Hills)
Computer Literacy Bookshops, Inc.
ste...@clbooks.com
Marc Green
: Lynne,
: No, it's not because I'm from Pittsburgh - it's because
: it *tastes* good! :-) But, yes, we do still have Isaly's
: chipped ham and other *better* chipped ham at local gourmet
: chipped ham because it really is *foul* stuff and only by
: disguising it with barbecue sauce does it become edible. Chipped
: is sliced paper thin and it more correctly known as "chipped
: chopped ham". What I prefer now that my tastes have become
: more sophisticated ;-) is *real* ham which has been "chipped".
: But, even better than that is real ham which is just cut up into
: chunks and shredded. This makes the best barbecue. Of course,
: I will never turn down a chipped ham barbecue. This is "classic"
: Pittsburgh cuisine.
: I like Benkovitz Seafood, too. They have great fish
: sandwiches. That steak salad sounds good but I have never
: tried one. What about Mancini's bread? Another Pittsburgh
: classic. The last time my sister was here from CA she carried
: 6 loaves home with her - not to mention about 2 lbs. of Isaly's
: chipped ham, 5 dozen pierogi from the Church of the Blessed
: Nativity, and $40 worth of chocolate covered strawberries from
: Hornes. (Did you know they are gone now? Bought out by a
: company called Lazarus.)
: Kate
I always though the real reason to go to Isaly's was to get one of
their toasted almond fudge, skyscraper cones.
A few other memorable Pittsburgh foods are:
Weinsteins's chicken soup. (Pgh never recovered from losing this place.)
Deviled crabs in those aluminum shells.
Old Frothingslosh ("The beer that stands on it's head.")
Gilled Kielbassa, especially from Isaly's on Brownsville Rd.
Marc Green
jon
berg...@ucsu.Colorado.EDU (BERGLAND KARA) writes:
> No matter what anyone says about Pittsburgh, I still have fond memories
> of those absolutely amazingly delicious cheese fries at the O's at 2am!
Yeah and do you remember that one security guard there...the huge guy
with arms like tree trunks....(this was mid to late eighties, my
college days). He was so cool!
bob
Bookshop) writes:
>
>conn...@vms.cis.pitt.edu wrote:
>: Lynne,
>: No, it's not because I'm from Pittsburgh - it's because
>: it *tastes* good! :-) But, yes, we do still have Isaly's
>: chipped ham and other *better* chipped ham at local gourmet
>
>and McIntyre roads) right next to the Boardwalk arcade. Haven't
>been there for 12 years now. Out here in CA, they don't know how
>to "chip" ham, they look at you like you're crazy. How much thinner
>do you want it?
>
>: sandwiches. That steak salad sounds good but I have never
>
>Market and the deviled crabs and fried smelts?
>
>
>fist. If these are available by mail, I'll love to know where.
>
>Boy did this one bring back memories!
>
>Steve Wertz (formerly of Byron Road - North Hills)
>Computer Literacy Bookshops, Inc.
>ste...@clbooks.com
Wooleys is still in the Strip, I think Klines closed awhile back.
Alot of the local grocery stores carry Isaly's chipped ham and it is
still delicious. My sister lives in Orlando and when we fly down we
always take Lugar's square jumbo (packed in ice), Reymers Blennd and
also Town Talk bread.
Patty
Martinia
a daily (not Daily's) basis.
I went to school with a kid named Sal Dipietrio. His dad owned a local
pizza parlour in West View and would sponsor pizza day at out elementary
school, Hamilton-Martin. We would all bring in money the day before and
hot, fresh pizza would arrive at lunch with little cartons of orange
drink--not juice, mind you.
I have spent a great deal of time trying to find pizza that tastes like
this--not that it was a great culinary experience, but was the first pizza
I cut my teeth on.
Eventually, I will find my way back to the 'burgh. Until then, I will
continue to pray that there is a way to deliver to Austin...
Mike McMackin
NYC every now and then...I guess the ICLite is the drinkable stuff these
days (p.s. whatever happened to Old Dutch or Old German???)
mike
brooklyn. ny
ex pgh pa
conn...@vms.cis.pitt.edu
> I always though the real reason to go to Isaly's was to get one of
> their toasted almond fudge, skyscraper cones.
No, the real reason to go to Isaly's was to get a rainbow sherbet
skyscraper cone! :-) Also, whitehouse icecream!
> A few other memorable Pittsburgh foods are:
> Deviled crabs in those aluminum shells.
Yep, I *love* them crabs. Some places even have them in real
crab shells now.
> Old Frothingslosh ("The beer that stands on it's head.")
When I was a kid my Mom used to listen to Rege Kordick (how the hell
do you spell his name, anyway. I just realized that I have never
seen it written down!) every morning. I loved those "Old Frothing-
slosh" commercial every year at Xmas time. The "pale, stale ale
with the foam at the bottom". I never knew that they actually
made the stuff until I was living in Calif. 20-some years later.
Took a trip to San Fran. and came across some Old Frothingslosh
at a vendor on Fisherman's Wharf (of all places). My mother and
I each bought a can (I still have that can). Pittsburgh Brewing
discontinued it about 10 or more years ago. I suspect that O.F.
was just plain old Iron City, and since their description pretty
much fits my opinion of Arn, well, I rest my case. :-)
Kate
conn...@vms.cis.pitt.edu
> Is the Klines seafood place still there? How about Wooleys Fish
> Market and the deviled crabs and fried smelts?
I don't know about Kline's, never heard of it. Wholey's is still
there.
> : Nativity, and $40 worth of chocolate covered strawberries from
>
> If I remember right they were about 4 bucks a piece and as big as your
> fist. If these are available by mail, I'll love to know where.
I don't know if they're available by mail but if you have any friends
or relatives here you could ask them to ship you some. I think the
best ones are made by Betsy Ann Chocolates. They used to supply
Horne's. Horne's is now Lazarus and I refuse to patronize them so
I don't know if Lazarus still carries Betsy Ann's. When I was
living in L.A. I had my aunt ship me some one year for my birthday.
These days they cost about $10 something a pound for the best ones
althought there are places you can get them cheaper. You usually
get about 6 per pound if they're large.
Kate
Rob Glazier
The O's French Fries - one of my local friends told me the large would be
barely enough for me (Little did I realize it would be the equivalent of
a bag of potatoes!). Grease, grease and more grease!
Permani (Spelling?) Brothers - great late night sandwiches - the
coleslaw, fries, and everything on the sandwich!
Hmm..I'll have to go have a nice unhealthly lunch......
-Rob
Bonnie D. Montjar
Thanks everyone - I've just been reading all of these. This
thread and the "Great City Chicken Debate", were both almost
as good as "comfort food". I'm planning to go back for my 30th
high school reunion (!!!), and you're giving me ideas about where
I want to go, while I'm there.
There was a dessert/snack that we had when we moved out to Ligonier
east of Pittsburgh. I guess it's more central Pennsylvania
than Western, because it was invented at the Dutch Maid Bakery
in Johnstown. They're called "gobs". It's two layers of soft
chocolate cake, (3-4 inches in diameter) with an incredibly rich
vanilla filling, between them. A few years ago, I was telling
someone here about them, and nobody had ever heard of them. They
all, however expressed a desire to "update their education". I
asked a friend back in PA for the recipe, and received no less
than FIVE of them, each one a little different. Anyone else
remember these. Should I post a recipe?
Bonnie Montjar
ANALOG ADDRESS:
The Continuous Electron Beam Accelerator Facility (CEBAF)
MS 85A
12000 Jefferson Avenue
Newport News, VA 23606
(804) 249-7059
E-MAIL ADDRESS:
mon...@cebaf.gov
Lynne Ragazzini
>There was a dessert/snack that we had when we moved out to Ligonier
>east of Pittsburgh. I guess it's more central Pennsylvania
>than Western, because it was invented at the Dutch Maid Bakery
>in Johnstown. They're called "gobs". It's two layers of soft
>chocolate cake, (3-4 inches in diameter) with an incredibly rich
>vanilla filling, between them. A few years ago, I was telling
>someone here about them, and nobody had ever heard of them. They
Also known as 'whoopie pies' (how can anyone possibly say that with
a straight face?), 'gobs' were a big favorite at our house, too.
They were as much fun for my and my brother to make as they were
to eat. My mom would then freeze a bunch of them and ration them
out to us.
I don't know if this is a Pittsburgh thing or not, but something
wierd my mom used to make was 'hamburger soup', which was basically
ground beef and potatoes, seasoned with salt and pepper, served
with grape jelly and cream cheese sandwiches on white bread. Can't
say that it's something that I've missed.
Lynne
Kathleen Marie Shanks
>
>When I was a kid my Mom used to listen to Rege Kordick (how the hell
>do you spell his name, anyway. I just realized that I have never
>seen it written down!) every morning. I loved those "Old Frothing-
>slosh" commercial every year at Xmas time. The "pale, stale ale
>with the foam at the bottom". I never knew that they actually
>made the stuff until I was living in Calif. 20-some years later.
>Took a trip to San Fran. and came across some Old Frothingslosh
>at a vendor on Fisherman's Wharf (of all places). My mother and
>I each bought a can (I still have that can). Pittsburgh Brewing
>discontinued it about 10 or more years ago. I suspect that O.F.
>was just plain old Iron City, and since their description pretty
>much fits my opinion of Arn, well, I rest my case. :-)
Nope, it's not discontinued. As a matter of fact, I have some in my
fridge at home right now. A friend of my roommate brought a 6 pack over
last week. I'm not sure where she got it though.
Kathleen
Gregg Matthew Sterling
>of those absolutely amazingly delicious cheese fries at the O's at 2am!
>
You're memories must be warped... O fries are so greasy that each one
feels like 10 pounds in my stomach... Its cheap food, but far from
amazingly delicious...
conn...@vms.cis.pitt.edu
> You're memories must be warped... O fries are so greasy that each one
> feels like 10 pounds in my stomach... Its cheap food, but far from
> amazingly delicious...
Well, Gregg, don't eat them if you don't like them. That just leaves
more for the rest of us who think their the best fries in the city,
if not the country, if not the world!
Kate
conn...@vms.cis.pitt.edu
> Nope, it's not discontinued. As a matter of fact, I have some in my
> fridge at home right now. A friend of my roommate brought a 6 pack over
> last week. I'm not sure where she got it though.
>
> Kathleen
Well, Kathleen, then they must have reinstated it because I called
Pittsburgh Brewing back in about 86 or 87, after I had moved back
to Pgh. and they told me it had been discontinued. How old is your
stuff anyway? :-)
Kate
Bonnie D. Montjar
In article <3ngvim$o...@bcrkh13.bnr.ca>, Rob Glazier
Primanti Brothers - yes, those late-night sandwiches, steak and
fries and everything else in the meal between two slices of bread.
My brother held the record in his crowd (maybe he still does) for
eating two and a half of those things! (Of course they had to get
him out of there with a forklift...) My brother also says that the
strip district has changed, and has become more "upscale". I kind
of liked it the way it was...
Anybody remember the German restaurant in downtown, I THINK it was
called the Atlantic Grill, but I could be terribly confused. I went
there back in the late 60's. They had a waiter who wouldn't bring
you what you ordered if he didn't like the sound of it. He'd talk
you out of it, one way or another. It was a fun place.
Bonnie
Naughyde
Is Bobby still tending bar there?
conn...@vms.cis.pitt.edu
> called the Atlantic Grill, but I could be terribly confused. I went
> there back in the late 60's. They had a waiter who wouldn't bring
> you what you ordered if he didn't like the sound of it. He'd talk
> you out of it, one way or another. It was a fun place.
Hey, Bonnie, I remember that! I had totally forgotten the Atlantic
Grill. It's long gone though. Too bad.
Kate
Kathleen Marie Shanks
Well, Kate, I have seen it several times in the last year or two, and I
don't think it has been sitting around since the early eighties,
especially since the group of people I have been around are all fairly
recent transplants to the area. Maybe you should call them again. Or
maybe someone else has the rights to the name now.
Kathleen
Sorcerer
Agreed; `O' fries are among the best in the country. But, they *must*
be eaten fresh, delivered or reheated `O' fries are terrible. After
about 15 minutes or so, all the grease congeals and they become
disgusting.
The only other place I can think of that had better fries was some bar
in Seattle. I have no idea what it was called, but it was a dive bar
right on the edge of downtown.
-----
Jim
Bev Ward
>
> There was a dessert/snack that we had when we moved out to Ligonier
> east of Pittsburgh. I guess it's more central Pennsylvania
> than Western, because it was invented at the Dutch Maid Bakery
> in Johnstown. They're called "gobs". It's two layers of soft
> chocolate cake, (3-4 inches in diameter) with an incredibly rich
> vanilla filling, between them. A few years ago, I was telling
> someone here about them, and nobody had ever heard of them. They
> asked a friend back in PA for the recipe, and received no less
> than FIVE of them, each one a little different. Anyone else
> remember these. Should I post a recipe?
>
> Bonnie Montjar
>
>
> ANALOG ADDRESS:
> The Continuous Electron Beam Accelerator Facility (CEBAF)
> MS 85A
> 12000 Jefferson Avenue
> Newport News, VA 23606
> (804) 249-7059
>
> E-MAIL ADDRESS:
> mon...@cebaf.gov
>
>
>
description and not want the recipe. Much appreciated.
Bev
Bonnie D. Montjar
conn...@vms.cis.pitt.edu writes:
|> Xref: murdoch rec.food.cooking:150162
|> Path:
|>
murdoch!hearst.acc.Virginia.EDU!caen!uwm.edu!spool.mu.edu!howland.reston
n.ans.net!gatech!newsfeed.pitt.edu!vms.cis.pitt.edu!connally
|> From: conn...@vms.cis.pitt.edu
|> Newsgroups: rec.food.cooking
|> Subject: Re: Pittsburgh nostalgia
|> Date: 24 Apr 95 10:03:02 EST
|> Organization: University of Pittsburgh
|> Lines: 31
|> Message-ID: <3ngb2t$1...@usenet.srv.cis.pitt.edu>
|> References: <3mj8va$q...@usenet.srv.cis.pitt.edu>
|> <3nb34r$f...@sunburst.ccs.yorku.ca>
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|>
|> In article <3nb34r$f...@sunburst.ccs.yorku.ca>, gr...@trocaz.yorku.ca
|> |> (Marc Green) writes:
|> > I always though the real reason to go to Isaly's was to get one of
|> > their toasted almond fudge, skyscraper cones.
|>
|> No, the real reason to go to Isaly's was to get a rainbow sherbet
|> skyscraper cone! :-) Also, whitehouse icecream!
Oh, this posting of other people's postings - (recursion: see recursion ;-) )
Anyway, this was one of the "rites of passage" in my crowd when I was
a kid. You KNEW you were growing up, when you were allowed to have
a skyscraper cone. (i.e. your mom figured you were getting big enough
to eat the whole thing. After all they WERE expensive...) I was a
boring kid - CHOCOLATE, but they had a chocolate that was to die for.
|>
|>
|> > A few other memorable Pittsburgh foods are:
|> > Deviled crabs in those aluminum shells.
|>
|> Yep, I *love* them crabs. Some places even have them in real
|> crab shells now.
|>
|> > Old Frothingslosh ("The beer that stands on it's head.")
|>
|> When I was a kid my Mom used to listen to Rege Kordick (how the hell
|> do you spell his name, anyway. I just realized that I have never
|> seen it written down!) every morning. I loved those "Old Frothing-
|> slosh" commercial every year at Xmas time. The "pale, stale ale
|> with the foam at the bottom". I never knew that they actually
|> made the stuff until I was living in Calif. 20-some years later.
|> Took a trip to San Fran. and came across some Old Frothingslosh
|> at a vendor on Fisherman's Wharf (of all places). My mother and
|> I each bought a can (I still have that can). Pittsburgh Brewing
|> discontinued it about 10 or more years ago. I suspect that O.F.
|> was just plain old Iron City, and since their description pretty
|> much fits my opinion of Arn, well, I rest my case. :-)
I think it was, in fact the old "Arn" in disguise, but I loved the
bottles. My folks bought a case of it every year for the holidays
and my brother and I enjoyed reading the labels. I agree
with you about the taste of "Arn". I do, however, miss being able
to get Stoney's (Smithton, PA), or Straub's (St. Mary's).
Bonnie M.
|>
|> Kate
|>
conn...@vms.cis.pitt.edu
I called Pittsburgh Brewing. They told me that Old Frothing-
slosh was discontinued about 15 years ago. This past Xmas was the
first time since then that they have made it. It was due to many
requests from the public. They don't know if they will do it again
next Xmas or not. If we all call them next fall and request it
maybe they will. :-)
Kate
Janet S Myers
So the other night, to celebrate the end of the term, I dragged my
SO to Primanti's for a sandwich and a bottle of beer... Heaven. It's
been so long, I almost forgot how good a huge greasy sandwich could
taste. (And I work right down the street, but I've been busy eating
Indian food instead) Thanks to everyone for reminding me to live a little.
Janet
Bonnie D. Montjar
conn...@vms.cis.pitt.edu writes:
|> Xref: murdoch rec.food.cooking:150859
|> Path:
|>
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s.pitt.edu!connally
|> From: conn...@vms.cis.pitt.edu
|> Newsgroups: rec.food.cooking
|> Subject: Re: Pittsburgh nostalgia
|> Organization: University of Pittsburgh
|> Lines: 27
|> Message-ID: <3no5bm$q...@usenet.srv.cis.pitt.edu>
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|> NNTP-Posting-Host: axpvm1.cis.pitt.edu
RATS!!! I was thinking I'd like to try it again when I come up for my
high school reunion (rather not think about which one). Oh, well, now I'll
never be disappointed - I can remember it as it was in the 60's. One
more question: is Emilia-Romagna still there on Penn Avenue down from
Heinz Hall? That place was wonderful - smelled like my grandmother's
kitchen.
Bonnie Montjar
Gobs
==============================================================
I have made two of these (I and III). Gobs I is my favorite
(and most others around here agree).
Gobs I
Grease a cookie sheet and preheat oven to 350 F.
2 cups sugar 2 tsp baking soda
1 cup shortening 1/4 tsp salt
2 eggs 1 cup milk
1 cup cocoa 1 tbsp vinegar
1 cup hot coffee 1 tsp vanilla
4 cups flour
Cream together sugar, shortening eggs.
Mix cocoa, hot coffee flour baking soda and salt. Mix
milk and vinegar to make sour milk, add to flour mixture.
Add vanilla. Drop on cookie sheet from dessert spoon.
Bake for 8 - 10 minutes, or intil the dark brown is
lighter.
Icing/Filling:
1 cup milk 1/2 cup butter
3 heaping tbsp flour 1/2 cup vegetable shortening
1 cup sugar
Shake milk and flour together, and cook over medium heat,
stirring constantly until thick. Remove from heat, and
put bottom of pan in cold water, until cool. Cream sugar,
butter and shortening thoroughly. Add flour/milk mixture
a little at a time, beating after each addition. Beat
until light and fluffy. Place a glob (gob?) of filling
between two chocolate cakes.
Gobs II
Preheat oven to 450 F.
2 cups sugar 2 tsp baking soda
1/2 cup shortening 1/2 tsp salt
1 cup boiling water 1 cup sour milk
4 cups flour
1/2 tsp baking powder
1/2 cup cocoa 1 tsp vanilla
Thoroughly cream the shortening and the sugar. Add sour milk.
Mix the dry ingredients together (flour, baking powder, cocoa,
baking soda). Gradually add the dry ingredients to the sour
milk mixture. Add the boiling water last and mix well. Drop
on ungreased cookie sheet and bake for 5 minutes.
Icing/Filling:
1 cup milk 1/2 cup butter
5 tbsp flour 1/2 cup shortening
1 cup powdered sugar
Cook the flour with milk until thick. Cool and add powdered
sugar, butter, shortening and vanilla. Mix well. Assemble
as directed above in Gobs I.
Gobs III
Preheat oven to 350 F.
1/2 cup shortening 4 cups flour
2 cups sugar 1 cup sour milk
2 eggs 1/2 cup cocoa
2 tsp baking soda 1/2 cup hot water
1 tsp baking powder 1 tsp vanilla
1/2 tsp salt.
Cream the shortening and sugar, then add eggs. Add the milk and
mix well. Mix the dry ingredients together (flour, baking soda,
baking powder, salt, cocoa), and add them gradually to the milk
mixture. Add the vanilla, then the hot water and mix well.
Drop on cookie sheet and bake for 10 - 15 minutes.
Icing/Filling
1 box powdered sugar 1 tsp vanilla
1/2 lb margarine** 4 to 6 tbsp milk.
Mix all ingredients together and assemble gobs as directed in
"Gobs I" above.
** No, you really are reading that correctly - it says 1/2 POUND
of margarine. This one is a little rich for me...
--
Bonnie Montjar
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...Pardon my driving. I'm trying to reload.