New York, NY

#61 Aug 20, 2011
Laurie wrote:
<quoted text>
Are you still interested in the recipe? My father was the Head Chef there and I now also live in Florida and so does he.
Laurie, Please send recipe for salad dressing and chicken batter
Thanks [email protected]

Coudersport, PA

#62 Aug 20, 2011
Oh can you please post recipe for chicken, yummy yams, cornfritters, salad dressing, and biscuits. They are the perfect meal. My father passed away a few months ago and need comfort food and all we want is rayon's and custom bakers. Thank you spool much

Coudersport, PA

#63 Aug 20, 2011
My email if you can't post the recipes is [email protected]


#64 Aug 20, 2011
Would love the recipe for the dressing. Have fond memories or Raynor's. Our family of 7 ate there at least once a week. We were all saddened when they closed. My dad was good friends of the owner's and suppled them with milk decades ago when there was that big dairy strike. My dad is now 91 and when we ask him what he wants to eat, it'a always Raay-Nor's! My email address is [email protected] Thank you.

Patchogue, NY

#65 Oct 30, 2011
Was anyone ever able to get any of the recipes?? I would be most interested in the recipes for the maryland sauce and the corn fritters...

West Palm Beach, FL

#66 Dec 6, 2011
Phyllis Shapiro wrote:
<quoted text>
You bet we are still interested! Please, please, please ask you Dad for any of the recipes he remembers. The fritters, fried chicken, biscuits and salad dressing were terrific!
Did you ever get the recipes?
RobertW_andthe gang

Boca Raton, FL

#67 Dec 6, 2011
Second that again if anyone has anything please pass it around.......It is worth its weight in wonderful memories .......

Orlando, FL

#68 Dec 7, 2011
Please contact me individually if you are interested in the recipes. [email protected]
Thank you.

Orlando, FL

#69 Dec 7, 2011
oops ok that email is [email protected] sorry for the typo.

New York, NY

#70 Dec 7, 2011
Moishe Katz wrote:
The place closed because of illegal drugs being sold by the principals.

When the place was sold about 16 years ago the new owner changed the recipe for the dressing and the Maryland Chicken.

A Greek place is there now..
wrong moishe!! Bad info. Was not as long as 16 yrs ago and it is an ayans shish kebab now. Principals dealing drugs!! Cmon!

Lansing, MI

#71 Jan 23, 2012
Laurie wrote:
I know I finally got back to you, sorry for the delay. I hoped it worked.
Can you please provide a new e-mail. Old e-mail cam beack undeliverable. If anyone can pass alonf recipe, much appreciated.
Francisca Van Der Raay

Puyallup, WA

#72 Jan 23, 2012
Laurie wrote:
oops ok that email is [email protected] sorry for the typo.
Hello Lauri, My Great Uncle opened the Raynors with his friend Nora and another partner, who left. My Grandfather and his brother were born in Belgium and my father came over after the war and worked in Raynors (the "Ray" comes from Van Der Raay (which was van der Raaij back home) as a bartender, pastry chef..etc. I ate their many times and had run of the kitchens and back areas and ate at the restaurant for the last time in 1976 (on our way back from Europe and moving to Washington state). I visited my great uncle in the early 80's. He'd sold the place by then but wanted to take us to dinner there. Do you have any recipes? And what is your Dad's name? I want to see if my father remembers him...thanks!! [email protected]
Lynne Wachsman

Jupiter, FL

#73 Feb 29, 2012
laurie wrote:
I just wanted to let you know that I checked with my father and I am sad to say he does not feel very comfortable giving any recipes away at this time. He said they were given to him and never were they to be shared. I am sorry. I didn't know that it was a secret that was not to be shared.
Hi Laurie; I am sorry to say that when my computer crashed I lost the list of ingredients for the salad dressing . Please kindly send it to me again as I am in a "Raynor's " Kinda mood. Thank you
[email protected]

Wayne, NJ

#74 Feb 29, 2012
The bottle reads:

Ingredients: Corn oil, Vinegar, Sugar, Spices and Herbs

Contents 8fl ozs

This is the ingredients listed on the original bottle of the dressing.

Due to an NDA (Non-disclosure agreement), I am not at liberty to disclose the ingredients or measurements.

I can however guide you which should get you to where you want to be....try playing with mustards and that should get you close to what you are looking for. Try darker variey ingredients and hopefully that can cure your "Fix" for the french dressing.

Maybe one day it will be sold again, but until then, this is going to be the best that is available.

South Ozone Park, NY

#75 Mar 31, 2012
I worked as a bus boy at ray-Nors and the fritters we're great. Paula deans recipe on the food network is close. Try it out

Orlando, FL

#76 Jun 1, 2012
All recipes are for sale is what I am being told. Different prices depending on what you are looking for. No recipes will be given online. Hope that helps everyone.
Lynne from Fl

Jupiter, FL

#77 Jun 1, 2012
Annonymous wrote:
All recipes are for sale is what I am being told. Different prices depending on what you are looking for. No recipes will be given online. Hope that helps everyone.
Ok so if that be the case how does one pay to get the recipe?

Fort Lauderdale, FL

#78 Jun 1, 2012
Lynne from Fl wrote:
<quoted text>
Ok so if that be the case how does one pay to get the recipe?
They are not for sale.

Greenwich, CT

#79 Aug 28, 2012
Eileen wrote:
Is there any way someone might be able to get the recipe for the salad dressing?
yes, my mother way able to convince Nora to give her the basic recipe in the 1960s. Nora would not or could not break down the receipe into a smaller portion but provided the following: Apple Cider Vinager, basic yellow mustard (yes, the Frenchs kind), dash of honey, Garlick powder, Paparika, Peanut oil. My mother passed away several ago ago, never wrote down exact measurements down -- she worked the receipe by eye. First she mixed the vinager and mustard together with a wisk until the color sort of looked like the one in the Raay-Nor bottle. Then she wisked in honey (not much), garlick powder and paparika and enough peanut oil until it reached that special color.

Nora also shared with her the recipe for the candy yarms. Essentially, Raay-Nor took plain pealed uncooked yarms in a pan (my mother used a disposable turkey roasting pan), the uncooked yarms were covered with 100% white sugar (yes, sounds crazy) and covered the pan with tin foil. Baked in overn for about 1/2 hour or slightly more depending on size of yarms. She constantly tested with folk after 1/2 becasue of the pure sugar content, the yarms could readily turn to candy if not careful. No moisture added, no spices, no butter -- just sugar and steam from covered yarms gave them that sticky consistency. The yams are trickey because they need to be taken out when "just right" or else you will have a sugary solid. Made them every Thanksgiving.

Nora did not offer any other insights into biscuts, corn fritters or chicken other than to once mention that powdered milk was used ? My mother assumed that was one of the items the wet chicken was sitting in that open kitchen.

My mother made the salad dressing and yarns all the time. She had no success with chicken, biscuts or corn fritters -- she was never able to get Nora to confide anything else. Good luck and yes I too long for the original meal.

Boca Raton, FL

#80 Nov 21, 2012
Thanks for sharing the basic info you had! I was just in New York for my high school (lynbrook) reunion which was at coral house in baldwin. Of course I passed by the old cabin site only to see a shish kabob sign :(((. However, the memories are as strong as ever! My dad loved the ham steak! No one mentioned that yet! It was thick and well done.. Anbsolutely perfect for him! Everyone else ate the chicken! However.. I cannot count the numbet of brown boxes of a dozen dressing bottles I carried in planes to Florida for family and friends! Since I visited often, my moms house was never without raynors dressing! So thanks for sharing info.. I will do my best to re-create that master dressing! Buds chicken in Florida has pretty good corn fritters but they are a little greasy.. Not as light and fluffy as we grew up with! Any other info you can share would be amazing! [email protected]

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