The first request I found for Bogie's pasta salad is in a Recipe Finder file from 2005, and we've had no luck getting it — until now. Jolynn Greer, who owns Deli on the Square, sent the real recipe, and all I had to do is ask.
You might remember that there were (at least) four Bogie's a few years ago — Downtown, on LaSalle Place behind Overton Square, on Mendenhall and in Collierville. When the company changed up a bit, Greer changed the name from Bogie's to Deli on the Square in 2014 but hasn't changed the menu except to add a thing or two here and there (her parents own the Mendenhall store, other folks own the place in Collierville, and the Downtown location).
I told her we'd be happy to take the tuna salad and shrimp salad recipe if she felt like offering those in the future, too.
Here's what other folks are looking for:
Betty Edwards wants the frozen fruit salad from the Silver Caboose in Collierville.
L. Brown would like the recipe for Seessel's Dobosche torte. This is also a request of long standing and has never been filled, like most of the Seessel's requests. Here's a bit more about it from a 2009 Recipe Finder: Kristin Irene Young wants to duplicate Seessel's rectangular Dobosche torte, which she said was more like dense pound cake layers with rich chocolate icing between them than a traditional Dobos torte (sponge cake with chocolate buttercream).
Can anyone help? Email recipes and your requests to [email protected]
Bogie's pasta salad
1 16-ounce package medium shell pasta
1/2 cup salt
1 16-ounce package rotini pasta
1 16-ounce package tri-color rotini pasta
3 medium cucumbers, peeled and diced
1 cup green onions, diced
2 large tomatoes diced
2 big dollops Hellman's mayonnaise
2 tablespoons garlic salt
1 teaspoon pepper
1 cup tomato juice
Bring 3 gallons of water to boil; add salt and shell pasta and boil 5 minutes. Add rotini and boil another 10-12 minutes, testing to get it to al dente. Drain and run cold water over it until cool.
Add remaining ingredients and thoroughly combine. Chill, then stir well again before serving. Makes a huge amount; cut down as desired.
Source: Jolynn Greer, Deli on the Square
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