It's just plain bread, spread with plain butter as usual, then sprinkled all over with colored nonpareils - they call them "100s and 1000s."
Posted on 06/12/2006 10:25:30 AM PDT by HungarianGypsy
I was reading Reminisce Magazine yesterday. For some reason that magazine always makes me hungry. So, what were the best foods you remember as a kid?
So, it wasn't just white pizza? It was something completely different? Now, I have to experiment on pizzas and express ship you samples. ;-)
I don't know if it was white pizza. I don't know what that is. All I know is that it was a big square cut into little squares and smothered in olive oil. He advertised it as Greek pizza so that got people curious.
Stouffer's
I have "BlueBell" ice cream, so I don't make homemade very often - and my freezer's in storage, anyway. But *when I do,* I always use a can of Eagle Brand in it, no matter what flavor.
Another food item I loved in Puerto Rico was coco frio, cold green coconuts. First they would open up a hole in the coconut from which you would drink the coconut water with a straw. Then they would open up the empty coconut with a machete with along with a slice from the outer shell to use as a scoop and I would scoop out the SOFT meat of the coconut. Great on hot days!
Well, if you ever happen to find yourself in San Fratello, Sicily...
My father actually has Grandma's pizza recipe, so in a sense we do have the recipe for wushdede. My gran never had a written recipe for her pizza, just knew how to make it from memory. When she was in her 80s, my father spent a day making pizza with her, and made her stop every two minutes so he could measure out her ingredients and take notes. She would literally grab a big handful of shortening and my dad would have to scrape it from her hand to get a measurement. Her recipe made enough dough for six 11" x 16" pizzas (NEVER round!!!), two 12 ounce loaves of sausage bread, and about a dozen pieces of wushdede. It was the only way she could make pizza--by the truckload. Man, could she bake.
Good for him (your dad for recording it all)! The bad thing about passed-down recipes for breadlike substances is that when someone has been making the same recipe for years, they have a feel for how "heavy" the flour is on the day they're baking.
They know by "feel" whether it's holding moisture or not and how much shortening to use - extra or hold back. Less flour or more flour? Usually, "more flour" is not the best answer. More liquid and then more flour can work. It's just so hard to predict!
Tell me about your sausage bread made from that. Also, did she not add anything at all to the "wushdede" dough? No sugar or ricotta or anything sweet, just the sugar dusting?
That's why you can't get REAL steaks and hoagies anywhere else in the nation.
That's more like it.
Whew! Gracias! Thought I'd have to get Elaine or Kramer to come order for me. "Wizzo widdo" was next. I kind of like the "chiz" contraction for Cheez-Whiz, however! "Ch'iz," pronounced "chuh iz".
"Yo, Geno, howshizzle bout some chizzle whizzle, fo' shizzle?" Sprechen sie English, not Ebonics!
:-)
Also.......fish sticks.
I think there is one off of the Tollway and Richmond. I will try it soon!
Oh you are right - I didn't realize there was one there! My son will be thrilled...
This page at the Best Maid Products lists a sandwich spread.
Maybe it's the one you found.
http://www.bestmaidproducts.com/products/
It's just plain bread, spread with plain butter as usual, then sprinkled all over with colored nonpareils - they call them "100s and 1000s."
It is, but they don't show it or list it in the products on the little "store" page.
Oh, I meant to tell you that Antone's, for a while, made a Philly-type cheesesteak sandwich that it distributed with the Po Boys in grocery stores.
While they weren't *real,* they weren't bad. I liked them. I would take one home, put on my own Cheez Whiz, and heat it in the microwave. The main difference was that it came with 4-5 peperoncini's, on the side, which were just perfect when de-stemmed and flattened and put *on* the sandwich after heating. Oh, yum, I can taste it all again.
They were overpriced, IMO, which may be why they discontinued them in the grocery stores, so I haven't had one in a long time. They might still have them in Antone's own shops, though.
They probably wouldn't satisfy your craving (I know, I get gyros cravings and there is *nothing* that can substitute in a pinch), but they were much better than the ones at some of the places here that advertise themselves as Philly cheesesteak places.
We lived north of Philadelphia and only had a cheesesteak with the cheese whiz in Philly once. I much prefer them with provolone cheese to the cheese whiz......
Thanks for the Antone's info -
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