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In this Issue: Portuguese Sweet Bread, Butterscotch Meringue Pie, Alabama Ice Box Rolls Celebrity Citing Alfred Hitchcock's Quiche Lorraine, Al Capone's Favorite Minestrone Back from the Bar Trader Vic's Tonga Punch & Mai Tai Recipes Recipes Chefs Miss Most Chef Shaun Garcia's Crispy Fried Chicken Livers with Avery Island Ketchup Old Restaurant Favorites Shrimp Binyon, Binyon's Braised Ox Joints Jardiniere, DeMet's Cheese Puff Sandwich, Tam O'Shanter Inn's Mr. Mactavish Sandwich, Helen's Old Lantern Mushroom Barley Soup, Cantina Del Rio's Poblano Soup Tiki-Revival Recipes Lahala House Shellfish Polynesian, Don the Beachcomber's Hawaiian Chinese Spareribs Better Left Lost Salubrious Summer Salad Family Heirlooms Texas Lonnie's Lima Beans, Farmleigh Guinness Cake Department Store Recipes Hess Brothers' Strawberry Pie, Jordan Marsh Blueberry Muffins Recipes from Books to Buy Kentucky Bourbon Barrel Ale Beer Cheese, Chicago Style Italian Beef, Bourbon-Prune Bread Pudding Food Yarns Interview with Hal Binyon of Chicago's Binyon's

Alabama Ice Box Rolls

This 1930s recipe came from a collection I found at an estate sale. Not sure who officially gets the credit, but a lot of the handwritten cards in the box were Myrna's, so we'll say, “Thanks, Myrna!” I am sure you can shape these rolls myriad ways, but I like the “three-balls-in” puffy-topped ones, so did them that way.

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Makes 1 dozen rolls
Ingredients
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 1/2 tsp salt
  • 1/2 cup boiling water
  • 1 beaten egg
  • 1 cake yeast or 1 dried yeast packet
  • 1/2 cup lukewarm water
  • 3 to 3 1/2 cups un-sifted flour
Instructions
  1. Place shortening, sugar and salt in bowl. Pour boiling water over and mix well. Let cool.
  2. Add yeast to lukewarm water and let stand until cool. Add egg and yeast to shortening mixture, blending well. Add flour and beat until well mixed. Turn into greased bowl. Cover. Place in refrigerator overnight or longer.
  3. When ready, shape and let raise 2 hours. Bake 12 minutes at 375 degrees

I am sure you can shape these rolls myriad ways, but I like the “three-balls-in” puffy-topped ones, so did them that way.
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