Comments for Brockles Restaurant and Special Dressing

Comment on Special Dressing Recipe by MaeDean Smith

MaeDean Smith — Sun, 08 Nov 2009 16:45:48 +0000

I have one recipe that was printed in the Jackson, Mississippi, newpaper and is still available to read. I have not tried the Crescent City Grill Comeback Sauce recipe yet bacause I have not found cottonseed oil to purchase.
Here’s the link:
http://orig.clarionledger.com/news/0108/01/fjohn.html

Comment on Special Dressing Recipe by Julia Niebuhr Eulenberg

Julia Niebuhr Eulenberg — Sun, 08 Nov 2009 00:16:39 +0000

My stepfather lived downtown for many years, and Brockles Restaurant was among his favorites. When he married my mother, he introduced it to all of us. I tried to make the dressing once years ago, using catsup for the “red,” but of course it wasn’t the same. I came on to this site because I had just read of “cumback sauce,” something produced by a Greek restaurant in Memphis. I’m wondering if there is a similarity between it and Brockles dressing. Now that I have your recipe, I’ll go looking for cumback sauce! Thanks so much for the wonderful treat I’m about to have.

Comment on Front Page by D'Ann Carpenter

D'Ann Carpenter — Wed, 07 Oct 2009 03:16:00 +0000

So glad to finally find this site and get the recipe for Brockles to eat on crackers. Yum!…the best. Love that stuff and miss it terribly. Thanks

Comment on Greek Connection by Jim

Jim — Mon, 05 Oct 2009 14:34:08 +0000

Thanks for visiting the website, L.A. I fondly remember seeing you and enjoying a little Ouzo with your father at the Lake House reunion a few years ago. Warmest regards.

Comment on Front Page by Kathy Miles

Kathy Miles — Mon, 05 Oct 2009 14:11:10 +0000

Brockles Dressing……what warm and comforting memories it gives me….walking home from school, sittng on the back steps with crackers and a jar a Brockles Dressing. Fond memories of eating them with my now deceased father also come to mind. My husband and I were both raised in Dallas and remember Brockles fondly and have tried to reproduce the taste with several recipes that have tried to mimic Brockles. Since there are no plans to have it massed produced or no restaurants that look like they will be open anytime in the near future, I would absolutely love to have the recipe. It is something I would love to pass on to my daughter and her husband. My daughter vaguely remembers it as a young child, but her husband has never had it. Not sure if sending the recipe to me is possible, but as my father always taught me, it never hurts to try. Thanks, Kathy Miles

Comment on Greek Connection by L. A. Brockles Malin

L. A. Brockles Malin — Sun, 04 Oct 2009 22:03:12 +0000

I see that my brother, Thomas A. Brockles, has filled in most of the blanks. I currently live in Florida with my husband of 33 years. My Father, Basil A. Brockles, Jr., was one of the finest and most ethical men on this earth. Since his death, I now see those characteristics in my husband. How strange. Please keep me posted on all that happens on this website. I love reading about my family. By the way, I married the Bar-B-Q king’s son from Dallas.

Comment on Special Dressing Recipe by Heather

Heather — Mon, 28 Sep 2009 21:13:14 +0000

Chris and I are making it for the Cowboy’s game tonight. I hope it turns out half as yummy as it does at the pool parties!

Comment on Special Dressing Recipe by mickey

mickey — Thu, 24 Sep 2009 00:52:48 +0000

Just made a batch of the dressing and it’s wonderful! We didn’t have a salad, just dressing and crackers. Brought back great memories.

Thanks for the recipe – it’s so simple.

Comment on Front Page by Connie Brockles McNabb

Connie Brockles McNabb — Wed, 23 Sep 2009 04:37:00 +0000

Please forward Alethia Brockles Alt's e-mail or give her mine. Thanks. Done, Jim

Comment on Front Page by Connie Brockles McNabb

Connie Brockles McNabb — Wed, 23 Sep 2009 04:34:45 +0000

I remember going with my father and mother to California with a case of dressing in the trunk of the old cadillac my dad drove. The idea was to see how well it lasted in the desert heat and how long it would remain stable withou refrigeration. That was before 1950, I think.