You are so kind to make such an offer, Lou. I'm really not up on anything from the northeast. I feel like I really lack. Other than Philly cheesesteaks and Philadelphia cream cheese, I know nothing! I don't even know what a "proper" cheesesteak is made up of. Bad on my part, I know.

rob333:
I put a photo of a Philly Steak in the Tenderloin Post.
It dropped of the bottom now.
There is a small description, telling how.
You can add the cheese of your cohoice and melt it in a Toaster oven.
Go to " next 30 Messages ", open the second one" go to,
Tenderloin Steaks,
scroll down to my last Thread.
Lou

Lou - do you have any favorite recipes from the book?

I don't know anything about Philly cooking/recipes either. But I agree with Teresa and would love to have your favorite recipes!

Sounds like a great book!

Rob 333, Teresa, Trixietx :
Man,I got tongue tied typing your names.

Now you put me to work. I'll have to look through the book to refresh my memory.

Some favorites are Baccala baked in Marinara Sauce W ,
Olives, Onions, Garlic, & spices.
And garlic bread for dippin.

Wedding Chicken Soup ( W small meat balls )

Stuffed Calamari , baked .
Stuffed mushrooms.- - - -- Perogi
Lentil Soup - - - - Sici Pizza W Sausage & Provolone.
Dak Kook ( Chicken Soup W Clams and Spinach )

Thai Salad W Shrimp and Pork.

Kalbsleber mit Wein ( Calves Liver in Wine Sauce )

Philadelphia Corned Beef (Jewish )

Kielbasa W Cabbage and Apples

Lou's Biscotti and Pizzells.

That's It, I quit !!! for tonight.
Be back tommorrow.
Lou

LOL!!! Tongue tied typing!!!

Lou, every last one of the recipes you named sound just terrific to me. I want to make them all. But if you had to type all the recipes you would not only be tongue tied, you would bust all your fingers. What to do? I suppose the book is out of print but I will check. Maybe it is available used.

Jim

I checked on availability. It is available from Amazon. It is a paperback. New condition copies are $50.00 and up. Good used copies are available at $8.00 or less. It's on my want list.

In the meantime, Lou, until I get my own copy, how about you cooking up a recipe from your list on a daily basis and posting pics and recipes on WFD. Great idea, eh?

Jim

That is a fantastic idea Jim! Can you do it Lou?

Now 4 of you have me working !!!

Thanks JIM :

I'll have to wait until the gang comes up to cook large meals or a Sici ( Sicilian ) Pizza.

If there is anything on the list I Posted,I may be able to copy and Paste it into WFD or here?

I have a lot of these recipes in Micro Soft, with some tweeks of my own.

I've Posted them and always get remarks but I have had many emails; from Lurkers, thanking me.

If anyone wants a Recipe I'll look it up, in the book and copy it.

I called the Publishers and got an OK to do this.
LOU

AbeBooks has copies in "Good" condition as low as $1.00 and Very Good as low as $11.00 for first editions. Alibris has reprints as low as 99 cents.

So between those sources and Amazon, anyone who wants a decent reading copy can get one for under $5.00 for sure.

Carol

Here is a link that might be useful: Philadelphia Neighborhood Cookbook

I'll have to get a copy. 'cause other than the baccala, none of those say "home" (Frankford) to me.

Carol:
I knew you could do it. Thanks!!!

Diane nj:
I'll look thru it tommorrow and find some from Frankford, for you.
There are recipes from every neighborhood and every ethnic group.

****************
Wish I had been there eating a HotDog
while watching the Phillies win !!!

Had to keep it food related.
Lou

Diane nj:

I looked thru the whole Cookbook and could only find two recipes from Frankford.

Frankford has a great History, I don't know why there are not many more recipes.
But there are a lot of sections in close proximity, surrounding Frankford.
Maybe you will find Frankford recipes in one of the other sections.

If you know the names of some, Post them and I'll look them up.
LOU

**********************************************
Here is one.

Egg Noodle and Spinach Casserole. ( Ukrainan )

The other was a Basic Pizza Dough Recipe.

I couldn't make a Copy the from the book ( my printers aren't working right )
So I took a Photo. I'll put in my Dough recipe, if you want it.

OR GOOGLE " LOU'S PIZZA DOUGH "

******************************************
Hope someone else gets a copy of the book.

I'll be watching this thread!!

I also have a selection of cookbooks (prob still in boxes in the garage) from different neighborhoods.

I was born in Fishtown then the family moved to Bensalem. I moved to Lawncrest until about a year ago.
Still work in Mayfair!!

Frankie was born in South Philly and his family moved to Somerton.

My brothers Bill and Steve both live in Parkwood.

I guess I'll always be a Philly girl in some way!!

Cheers!
Susie

Susie:

I think there are many recipes from Fishtown.
Lou

PS: the Phillies won again last night !!!

My family lived near Rittenhouse Square before moving to the 'burbs. Later I lived in University City. I think any recipes for UC would depend on when you lived there since the demographics have changed so much over the years.

The only truly Philadelphia recipes I can think of are things like Pepperpot Soup, Scrapple, Soft Pretzels, and Cheesesteaks. NOT cream cheese!

"In the meantime, Lou, until I get my own copy, how about you cooking up a recipe from your list on a daily basis and posting pics and recipes on WFD. Great idea, eh?"

OK Lou. I knew that part about "on a daily basis" was asking a lot. I did it just to soften you up for a more reasonable request. How about on a weekly basis. I think you can handle that.

Jim

You nailed it deadtired! I lived in Jenkintown for 6 years, guess that's the 'burbs.

I love Pepperpot soup and used to be able get the Campbells brand locally, but not for the last few years.

Scrapple is also a favorite of mine. I take a cooler with me when I go to Cincinnati and stock up when I go to Jungle Jims.

Oh the soft pretzels! I'll have mine with mustard please. The ones sold locally at the malls are not the same.

Never cared much for cheesesteaks, so I'll give them a miss.

Di

Jim:
Don't seem like too many are interested in the Recipe Book.

I'll try to put in some Posts. Having some Physical things,
right now.

The Sicilian Pizza is a start. I can't copy the Recipe from the Book.
So I'll use mine. It is similar.

*************************************

My wifes Bible study group; she hosted here 4 years ago, wanted to have a meeting at my house.
They asked if I could make Chicken Wedding Soup and Pizza.

Hey ! Does a Bear go in the Woods.

The dough is spread in an oiled pan.
Sauce is spread over the dough. Sausage pieces placed on top and sprinkled with Parmesan Cheese.

Then a mixture of Provolone with some Mozzarella, over that
The Crust is thick and tender, inside crust is thinner,
About 3/8 inch.
I'll Post the dough Recipe later. Lay down time.
Or you can Google " Lou's Pizza Dough "

When it opens look for
" Lou's Pizza Dough ??? Cooking Forum- Garden Web "

LOU
************************

Di, I didn't know you were from around here. Jenkintown is definitely the burbs. I live out on the Main Line.

Lou,

I'm very curious about the stuffed calamari recipe -- all the recipes you mentioned actually, but that one especially because I once made it when I had caught a mess of squid. I improvised the recipe, cooking on a Coleman stove at a campsite. It was EXCELLENT (if I do say so myself). So I'm curious how others make it.

Jim

Dedtired, we moved from Jenkintown when I was twelve or thirteen.
I do remember on occasion being allowed to take the train with my friend into the city to visit our sisters in nursing school. Mine went to Misrecordia, but I don't remember which one Christy's sister attended.

Di

"If anyone wants to know a forgotten Recipe, or a favorite, you would like to have.
I will be glad to look it up and Post it.
Lou"

What a kind and generous offer!
Typing recipes can be a real chore.

So maybe, as Jim suggested, you could post those that you try and like, as you try them?

I was in Philadelphia just once, in 1997, with the Lions Club International Convention.
There was a large 'Market' across the street from the center where all the activities were held.
I often wonder if it is the famous market I've read so much about on this forum.
Trouble is, I don't rememember the name of the market.
Nor the name of the building.
A convention center of some sort, maybe?
Don't even remember the name of any of the streets!
I really HATE big cities,
Which is probably why I don't remember.

Someone had told us the one thing we HAD to try while there
was A Philly Cheese Steak sandwich.
Someone else told us where the 'best' and 'most authentic' could be gotten.
We walked what seemed like miles, and found the place.
I was SO disappointed when I found they were made with American Cheese (Another real disliked item).
So I asked for some other kind of cheese.
You'd have thought I was proposing treason,
But they did make it with something else.
It was good, but after walking that far and that long, I think I could even have eaten it with the American cheese.
So I am curious.

What, exactly, IS a true Philly Cheese Steak?
Does your book have a recipe for one?

I would appreciate it if you would post that,
Whenever you have the time and feel like it.

By the way, the highlight of that trip was seeing the a Mummers parade!
So much fun!
Some of them even stopped and posed for pictures with us.

Rusty

Rusty:
The section of the city you visited is easy to get to know your way around.

Market St. runs E & W, from 64st. in West phila. to Front St.( about 9 miles ).
In center city , the numbered sts.cross Market running
N.& S.
Market St. and Broad st.(which is in between 13th & 15 th, run into Penns Square, Phila City Hall.

East of City Hall is 13th , 12st, etc.
**************************************

The Market you were reading about on the CF, is at 12th and Arch, ( Reading Terminal).
A block from 12th and Market St.
The Convention Ctr. is there also.

*************************************

Philly Cheese Steak:

I didn't see it in the book but I made them in my Pizzeria.

This was posted before in Tenderloin Steaks ?
**************************************************

Posted by hawk307 (My Page) on Fri, Sep 10, 10 at 11:12

Food for thought !!!
I use Sirloin cut thin, for Philly Cheese Steaks,
( sliced 1/8 in.thick )
Put some oil in a hot Cast Iron Skillet.

Throw the steak in and swish and flip for about a minute.
They were seared but not fried a lot.

Of course I used My Garlic and Onion powder, with a pinch of Oregano.

This is how I cooked Steak sandwiches in my Pizzeria.
- - - - - - -
This is how Pat's and Gino's and Jim's Steaks in West Philly, did their steaks, long ago.
No Oregano !

They were always delicious.

I think most places chop the Steak; now, until it looks almost like Hamburger.
They are cooked til almost well done ???
********************************************

The Provolone Cheese was added and it was placed in the Pizza Oven to melt.
The tomatoes were omitted.

Now , I melt the Cheese on top, in a Toaster Oven.
LOU

I put tomatoes only in my Steak.

All the Steak Shops use Ketsup.
Lou

Thanks, Lou.
I guess I missed the tenderloin post.

I've never tried to do a Philly here at home.
But a Schlotsky's in a nearby city used to have one that I loved.
Not sure it was 'authentic', as it was very different from the one I had in Philly. Much MUCH better! ;>)

Your Provolone sounds much better than the pastuerized process American cheese offered in Philly, too.

Thank for taking the time to post that for me.

Rusty

Lou, thanks for taking the time that you have taken in this thread. That�s what this Cooking Forum is mostly about.

I am going to check our libraries and see if they have this book.

dcarch

Dc - Rusty:
That's what it is all about !!! but unfortunitly the Posts are not always used.

But I have one more to post and that's it for awhile.
It took a lot of time , so I hope some can benefit.
***********************

Jim: This one is for you !!!
******************************

Lou's Calamari , Stuffed and Baked in Marinara Sauce.

Here is my latest Recipe. It can be tweeked to your taste.
If you can buy the Squid already cleaned with the skin removed ,
it will save you some work.
To remove the skin just peel it off and rub the Tentacles with
a damp Turkish washcloth, sprinkled with a coarse salt.
I buy mine cleaned, at a Korean Market.
**********************************
Ingredients for the stuffing :
For - 2 to 3 lbs. of Squid

2 cups of Bread Crumbs
2 teaspoons of Parsley
3/4 teaspoon Garlic Powder
3/4 teaspoon Onion powder
3/4 teaspoon of Old Bay Seasoning
3/4 teaspoon of salt
1/2 teaspoon of Basil
1 tablespoon of Parmesan cheese

Mix all the dry ingredients and add,

I egg beaten with 1/2 cup of Chicken Stock
2 tablespoons of Cream Cheese or Rigotta.
1/2 of a 6 on. can of White Crab Meat. Save the other half for the Sauce.
3 Squid bodies or same amount of tentacles chopped small ,
Simmered a few minutes
Mix thoroughly and add enough chicken stock,
To dampen the Bread Crumbs.
*******************************
I use a funnel with a 5/8 inch opening and
a Dowel to push the Stuffing into the Squid bodies.
Leave a little room for expansion an close the opening with a toothpick.
Pinch the bodies; after stuffing, with a toothpick.
*******************************************
Next step:
Spoon some Sauce into a 9x 12 Pyrex dish. ( Recipe to follow )
Place all the stuffed Squid bodies in the Dish, spoon some Sauce over them.
Put the dish in a preheated oven 350 Deg. For about 1/2 hour.

Get to know what good is !!!
LOU
******************************

Marinara Sauce for Squid or Seafood

Put 2 - 29 oz. cans of Crushed Tomatoes into a Stock pot and
start to simmer.
I use Contadina , Tutto Russo or All Red ( same )

Add -
2 tablespoons of Garlic Powder or 5 Cloves chopped.
1/2 cup of chopped Onions ( Micro Waved w 2 tablespoons of water2 minutes)
1/2 cup of fresh parsley chopped or 3 tablespoons of dry Parsley.
3/4 teaspoon of Old Bay Seasoning
1/2 teaspoon of Basil
1/2 teaspoon of Black pepper
Salt to taste. Add some hot if you want, or more Spices to taste.

Simmer for 1/2 hour, or longer if you like,
then add 2 or 3 Squid bodies chopped small and any tentacles if there is any.
Add the other 1/2 can of Crab Meat ,
Simmer 15 minutes more.

After the Squid is baked Spoon, this over some cooked Spaghetti and
lay the Baked Squid over the top.
This Sauce can also be used for other seafood,, like Mussels, Clams, etc.
LOU

Lou,

Those look fabulous! Can you ship to MA?, lol

Lou,

Crab meat! That takes stuffed calamari to a new level. Also, I didn't think of using any egg or cheese when I made them. Otherwise, mine were similar to yours. Like you, I included chopped squid in the stuffing. I used the tentacles, since I was working with whole squid. I'll have your recipe in mind next time I make them.

I had one secret ingredient, which I will now reveal. There happened to be an open bottle of Old Grand Dad on the table while I was cooking. I tossed a couple of tablespoons of that into the stuffing. As i said, my stuffed calamari were excellent. I give credit to Old Grand Dad.

Lou, did you make those stuffed calamari especially for this thread or did you have the photos on file?

Jim

Pauline:
Thanks, I can't Ship now, with the rough Coastal weather coming.

Jim:
Sounds good . My old Grand Dad didn't cook so I can't give him any credit.

I usually take some Photo's of something good.
This is the latest concoction.
I had them on file.

When my DD come up again, she will bring some Squid,from the Korean Market.
I'll make another batch, a little different.
You can also add some simmered, chopped Sausage in the Stuffing.

Sometimes, I add a little Wine, for me and the Recipe.

I have also thrown in some Peach Brandy in Recipes and Annisete in dishes of fruit.
Takes it over the top.

When I Post in WFD, I'll put in a Photo of my Harvest Crop of Tomatoes from the 5 Gal. pot.
Thanks, Lou

I thought this was a thread about recipes from the philadelphia neighborhood cookbook? The index is on amazon but no mention of stuffed calamari and no mention of stuffed squid.
But lots of things that sound very interesting...how about that Chinese pork dumpling?
And a couple of recipes for bacala oh and one for hamantashen that sound interesting....if someone would post the recipes...
I may have to add that cookbook the next time I order something from Amazon.

Here is a link that might be useful: index....

Sorry, Linda. As so often happens, one thing leads to another and pretty soon we're off topic. Does it bother you? If so, I apologize.

Jim

Jim, I don't think Linda sounded bothered, nor do I think you owe an apology for going off topic. Quite honestly this thread has confused me from early on when Lou listed "Lou's Biscotti and Pizzells" as one of the recipes in the book. I was wondering if he was perhaps one of the contributors to the book - that would be pretty cool! As I read it, another of the listed recipes was "Stuffed Calamari , baked" and when you asked about "the" stuffed calimari recipe I took that to mean the one from the book. And you got Lou's.

No harm no foul of course, anyone can post any recipe, but I think Linda had a legitimate question and comment.

Back to calamari, I've never worked with it. I've heard it said that it needs to cook for either 30 seconds or 30 minutes or it's rubbery. I'm a bit intimidated, since in my experience restaurants serve it rubbery more often than not.

Now we have a comment on my comment about Linda's comment. :-)

I could comment on FOAS's comment. Instead, let's just agree that, whatever was expected given the title of the thread, the thread has content of interest to several of us. Some is from the book, some from Lou himself (who is a Philly kind of guy incidentally). It's all welcome.

Jim

No need to apologize for going off topic. It seems to happen often here and only a few people seem to find fault with it. It's still about food and sharing something you found delicious.

Teresa

I was confused too. I assumed Lou just doesn't like to transcribe. But the photo of the recipe page turned out well. I kept looking thinking I'd see more actual recipe pages from the book.

Lou - post some more pics of the pages of recipes if you have a minute.

Teresa

Here is an actual recipe from the Original Philadelphia Neighborhood Cookbook.

Calves Liver with Wine
Calves Liver with Wine
The Original Philadelphia Neighborhood Cookbook
page 77

Ingredients:
1 lb of calves liver
3 Tbs butter
1 small onion, halved and studded with 4-5 whole cloves
1/4 cup beef stock
1 bay leaf
1 cup good red wine

Process:
In a skillet, melt the butter and quickly saute the liver for 1-2 minutes. Try not to overcook the liver, as it may become tough. Remove liver from pan.
Add the onion halves to pan, as well as the beef stock, bay leaf, and wine. Let simmer for about 10 minutes, or until the sauce has been reduced by half and is slightly thickened.
Remove the bay leaf and onions.
Add the cooked liver to the sauce and quickly heat through.
Serve over rice or mashed potatoes.

Here is another one from the same cookbook. This one sounds good. Similar to another Asian chicken wing recipe I have but this one is missing fresh garlic.

Chicken Wings with Oyster Sauce 2

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Ginger, Soy Sauce, Sherry, Chicken

-= Ingredients =-
10 - 12 Chicken wings
1 slice of fresh ginger
Vegetable oil for frying
3 - 4 tablespoons of oyster sauce
2 tablespoons of soy sauce
1 tablespoon of dry sherry
1/2 teaspoon of sugar
1 cup of water

-= Instructions =-
Divide chicken wings into 2 pieces by separating the large joint from the v-shaped piece. In a wok or large skillet, add ginger slice and enough oil to cover bottom of pan and heat until hot. Brown the wings (cook half at a time so as not to overcrowd skillet). Pour out excess oil and discard ginger slice. Add all remaining ingredients to wok or skillet, cover and simmer 10 minutes. Remove lid and cook another 10-15 minutes, or until wings are tender and sauce is reduced. During cooking, baste wings frequently with sauce. When done, wings should be coated with a heavy glaze of sauce. *Available at many supermarkets and at Oriental and specialty food shops.

Taken from "The Original Philadelphia Neighborhood Cookbook" by Irma Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 198& Please note that these recipes have been provided with the permission of and courtesy of the copyright holders.

Thanks Ann....do you have the one for the hamantachen?

Thanks Ann for copying those recipes and LindaC for the index. I agree the chicken wings recipe does look good. Think I'll pass on the one on page 118, though. Not looking to make "hog maws with chitterlings and collard greens" anytime soon.
(roughly translated as "pig stomachs with intestines". I know, don't yuck someone's yum.)

Hi everyone:
Sorry for the missunderstanding. I thought I explained that my copiers weren't working.

The one recipe I put in for Diane nj, was a Photo.
Too much work to do it this way.

I was asked for some of my favorite recipes.
Said I'll have to go throught the Cookbook to refresh my memory.
But at the same time I listed some of my favorites.
Didn't know if they were in the Book at that time.

Stuffed Squid wasn't in the book so I put my recipe in for Jim.

Chicken Wedding Soup is listed as " Italian Holiday Soup "
Some are very similar to my recipes.

Someone is slipping , I don't think the Philly Cheesesteak is in the book either.

None of the Recipes in the Book are true to the way everyone Cooks or Bakes,

As on the CF. Every family has their own Tweeks.

Don't really know why any of this nit picking, had to be
brought into the Post.

No one will have to worry about me Posting anything wrong, to this Post anymore.

I'm going to do what I should have done at the start.

Lay down and take care of my aches and pains , instead of
worrying about Recipes.

Unfortunately, there are a many Pains, I can't get rid of.

Maybe I'll eat some Fresh Garlic, to ward off the Evil Spirits.
Have a good one !!!
Lou

Lou posted "Don't really know why any of this nit picking, had to be brought into the Post."

:-) Neither do I!

Take care of yourself!!!!!

Teresa

Lou,

I appreciate your taking the time and making an effort to share, even when you have to deal with a few physical issues.

The stuffed calamari looks good. I wonder if I can use cuttlefish instead. When I was a kid, I used to carve things with the center bone. I can also save the ink for some other use.

I hope you feel better soon with the garlic treatment. Just stay a distance from me. :-)

dcarch

Sorry Linda, I couldn't find that recipe.

You are welcome Jo. I'll pass on the page 118 too. But I love calves liver so I've saved that recipe to try one day soon.

Ann

I guess nothing to do but buy the cookbook and post some of the recipes myself.

I have very good resistance to buying cookbooks but I think I need this one. I can't ask Lou to type out all the recipes I want to see.

Jim