Loretto dressing

I'm searching for the recipe for a salad dressing that was served at two Italian restaurants in Olean, NY - the Castle and the Alcove Restaurants. There was a company that owned the restaurants called Loretto Foods. Before the company and the restaurants closed, this dressing was also sold locally in grocery stores.
I've come close to reproducing the recipe, but something is still missing. The dressing was a light salmon color and usually served on salad with gorganzola cheese. Anybody have an idea?
Thanks!

over 8 years ago

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LORETTO'S CREAM PUFF SHELLS

1 c. hot water

1 stick butter

1 c. sifted flour

4 eggs

Add butter to water as it boils. When melted add flour. Beat. Add eggs one at a time and beat well after each one. Bake 20 minutes at 450 degrees, then 25 minutes at 350 degrees.

LORETTO'S CUSTARD CREAM PUFF FILLING:

1 qt. milk

5 egg yolks

2/3 c. unsifted flour

1 1/2 c. sugar

Pinch salt

Lemon extract

Heat 3 cups milk. Mix remaining ingredients. Add a small amount of hot milk to mixture and then add remaining hot milk. Cook in double boiler over simmering water until thickened. Chill. Add lemon extract to taste (about 2 tablespoons).

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LORETTO'S BOSTON CREAM PIE

1 c. sugar

1/4 c. soft butter

2 eggs

1 3/4 c. flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla

1/2 c. milk

Preheat oven to 375 degrees. Cream sugar and butter. Add eggs and beat well. Add vanilla and milk. Sift together dry ingredients and add. Bake 20-25 minutes. Fill with whipped cream and fruit or Loretto's cream puff custard filling.

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How To Make Loretto Salad Dressing

Wednesday, December 21, 2005
Ingredients:

1 cup mayonnaise

1/2 cup tomato juice

1 tsp worcestshire sauce

2 dashes hot pepper sauce

1 small clove of garlic crushed (or garlic powder)

1/2 tsp salt

1/8 tsp pepper

Directions:

Mix all ingredients.

Blend well.

Add Romano cheese if desired.

over 8 years ago

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1. Wellsboro, United States  over 1 year ago

They also made a spaghetti sauce that was used in resturant. Any idea if that recipe is available.

sandy
Wellsboro pa
gparulas@ptd.net

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I didn't want to give this review too low of a rating. I don't eat a lot of foods flavored with curry, so maybe I'm a bit inexperienced to give an accurate analysis. That said, I have a few observations on this recipe. I felt like the mayo a bit overwhelmed the overall flavor in this dish. Maybe cut back 25 to 50 percent on that ingredient. Also, I think you could bake this dish hotter (maybe 360 to 375) and longer (perhaps 45 minutes). You know, maybe even a couple of minutes on broil would help give a little crunchiness to the topping.

manfromearth