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Nick C. - Philadelphia, PA
Posted on Thursday, February 20, 2003 - 1:44 pm:   

I loved the Baked Beans which I would mix in some Mustard from the Condiment Lazy Susan! My other favorites were the following, Beef Pot Pie, Salisbury Steak, Chopped Sirloin Steak, the big Fish Cakes. I was just given your book for Xmas which I am enjoying immensely, but I sure wish you had included those recipes also! ARE THEY AVAILABLE ANYWHERE!!"
Posted on Thursday, February 20, 2003 - 1:45 pm:   

As you know there are recipes in the book and we are always on the lookout for additional ones. (Perhaps we'll compile them in another book?) As yet we have not found the one for Salisbury Steak.
david kenny
Posted on Saturday, April 12, 2003 - 4:23 am:   

Attached is a review I placed on with respect to the book. I wanted to use the location to disseminate a recipe for Horn & Hardart's Macaroni and Cheese. I believe that this is the authentic recipe. I hope to see you April 12 at the Museum of the City of New York. Excellent book. review.

11 of 11 people found the following review helpful:

The Legacy of Horn & Hardart, January 12, 2003
Reviewer: david kenny (see more about me) from New York
This is an excellent, well wri
tten, and for the most part accurate picture of Horn & Hardart Automats, and their significant impact on the culinary habits of many its customers right up to its demise in New York in the early 1980's and its retrenchment to Philadelphia during that time period. What is inaccurate, is the representation that the last real company owned Automat, located at Third Avenue and 42nd Street closed in 1991. True, there was an entity operating under the trade name of Horn & Hardart at that location until 1991, but the restaurant was only a licensing arrangement, and the food served in the restaurant, such as Macaroni & Cheese, etc. were not the true Horn & Hardart recipies. The real Horn & Hardart recipies were available until 1991 at the only remaining Horn & Hardart Baking Company store, which was located in the Bala Cynward Shopping Center, as accurately described in the book as the last remaining Horn & Hardart location. Also, the recipies in the book, or at least the Macaroni and Cheese recipie, appears not to be authentic. Although the co-author, Marianne Hardart credits a nutritionist will assistance with the recipie, it appears that the recipie is not truly authentic, insofar key ingredients, such as crushed tomatoes and light cream are not included in the recipie. A much better recipie for Horn and Hardart's Macaroni and Cheese is as follows:


1lb. Ziti Rigati 1/8 tsp. Red Pepper

6Tbs. Flour 1/8 tsp. White Pepper

6 Tbs. Butter 4Tbs. Light Cream

6 C. Milk 3C. Grated Sharp Cheddar Cheese

2 tsp. Salt 1C. Crushed Tomatoes

2 tsp. Sugar

Boil ziti until barely cooked. Drain and set aside.

In a medium saucepan, melt the butter over low heat, blend in flour and cook 2 minutes.

Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and cool slightly.

Stir in the cheese until melted, then add the tomatoes, salt, sugar and two peppers.

Add cheese mixture to the ziti.

Pour into a baking pan and bake in a preheated 400* oven until top browns and bubbles.

**To Freeze: Pour into aluminum pans, seal and place in freezer. DO NOT BAKE BEFORE FREEZING.

**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking. Uncover and place in 400* oven and bake until top is brown and bubbling.

I had hoped that this book, which had promised to include the "secret" Horn & Hardart recipies, which were under tight family control, would have been the actual "secret" recipies. However, despite these disappointments, this is an excellent book that gives a detailed history of an American Institution.

Richard Marin
Posted on Thursday, September 18, 2003 - 8:11 pm:   

How about the recipe for Horn & Hardart Spaghetti? I bought the book hoping it would be in it. Thanks.

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