Let's hear it for frequent Fat City commenter Karen Geary, who had the most correct answers in our "Name the vanished restaurants contest," which wasn't nearly as easy as we thought.
| Tempt your valentine with some Blueberry Boy-Bait |
But the real prize in this prize cookbook is the recipe from teen queen Renny Powell of Chicago: Blueberry Boy-Bait. (A friend of mine insists it was one of the late Bob Berdella's favorite snacks).
The recipe for this dessert -- and the answers to the contest questions -- after the jump.
| Gaetano's Restaurant and Lounge in the swingin' Sixties |
Answer: Gaetano's Restaurant and Lounge at 400 East 5th Street. The building is still there, but Gaetano's is long gone.
2) What was the name of the French restaurant that once operated at 6th and Washington, listing crepes Suzette, cherries Jubilee, Bananas Foster and baked Alaska on its dessert menu?
Answer: La Bonne Auberge, formerly in the Ramada Inn at 6th and Washington.
3) What popular Westport restaurant of the 1980s served sardines with Wheat Thins as an appetizer and was famous for its Welsh Rarebit and Sunday pasta buffet?
Answer: The Prospect of Westport.
4) What was the name of the restaurant on the Country Club Plaza -- where Bo Lings is today -- that served "our famous crock of cheese and assorted breads" with every dinner entree?
Answer: The Buttonwood Tree
5) What was the name of the late-'70s restaurant at Union Station that served "Pot-Likker" soup with all the dinner entrees? Clue: No, it wasn't The Colony or The Lobster Pot ... but close.
Answer: The Landmark
BLUEBERRY BOY-BAIT
Sift together two cups Pillsbury's Best Enriched Flour and 1-1/2 cup sugar in a large mixing bowl.
Cut in 2/3 cup of butter or margarine until the particles are the size of small peas. Reserve 3/4 cup of this mixture for crumb topping.
Add: two teaspoons baking powder, 1 teaspoon salt, two unbeaten egg yolks and 1 cup milk to remaining crumb mixture in bowl.
Beat: for three minutes until well-blended
Beat: Two egg whites until stiff, but not dry. Fold gently into batter. Spread in well-greased and lightly floured pan.
Arrange: 1 cup drained blueberries (fresh, frozen or canned) over the top of the batter. Sprinkle with reserved crumb mixture.
Bake in moderate oven (350-degrees) for 40 to 50 minutes.
