Seafood chowder recipe can be whipped-up in a hurry

Recipe finder

January 09, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Eileen Collins, of Towson, sent us this seafood chowder recipe. The recipe is for John Troch of Baltimore.

Seafood Chowder

1 medium onion, sliced

1/3 cup melted margarine

1 1/2 pounds cod or other fish

2, about, raw baking potatoes cut into cubes

3 cups milk

2 7 1/2 -ounce containers of Hormel's New England Clam Chowder

1 4 1/2 -ounce can Geisha-brand tiny shrimp

Salt and pepper to taste

Saute onion with melted margarine, stirring ununtil onion is soft and transparent. At the same time, in a large heavy pan, place fish into three cups cold water. Simmer for about five minutes, longer if frozen fish is used and then use slotted spoon to remove fish pieces from water. Add to the water the transparent onions and the margarine plus raw potato cubes.

Cook gently until fork-soft. Now add three cups milk, either whole or two percent, fish pieces, clam chowder, and tiny shrimp. Simmer gently for about ten minutes while you check for seasoning. Break fish into smaller peices if desired. Serve with oyster crackers. This serves four generously. If any remains for another day, extend it with up to one cup of frozen or canned corn and or one can of Campbell's New England Clam Chowder.

Kay Phillips of Baltimore sent us this recipe for Wanda LeveyWanda had asked us for a "party squares" recipe.

Buns with Pie Filling

1 1/2 cups sugar

1 cup butter

4 eggs

2 cups flour

1 teaspoon lemon juice

1 cup pie filling, any kind such as apple or strawberry

Confectioners' sugar

Cream together sugar and butter using electric mixer. Add eggs one at a time. Add flour and lemon juice. Mix well.

Grease a jelly roll pan and spread mixture in pan. Mark off 24 squares with a knife. Put one heaping teaspoon of pie filling in center of each square.

Bake at 350 degrees for 45 to 50 minutes. Sprinkle confectioners' sugar on the buns when they come out of the oven while they are still hot.

This recipe is for Lela Bowens. It is from Ada Hutchinson oBaltimore.

Pineapple Bread Pudding

1/4 cup butter or margarine, softened

1 4-serving package instant vanilla pudding mix

1 teaspoon ground cinnamon

3 eggs

3 cups milk

1 8-ounce can crushed pineapple in its own juice

2/3 cup flaked coconut

1/2 cup raisins

1 teaspoon vanilla

8 slices day-old white bread, cut into one-half-inch cubes

In a large mixer bowl, cream together butter, vanilla pudding mix and cinnamon ununtil fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, combine milk, undrained pineapple, coconut, raisins and vanilla. By hand, TC blend milk mixture into creamed mixture, mixture will look curdled. Fold in bread cubes. Pour into an ungreased two-quart casserole or 8x8x2-inch baking dish. Place casserole or baking dish in larger, shallow pan on oven rack. Pour hot water into large pan to a depth of one-inch. Bake in preheated 325 degree oven for 1 1/4 hours for casserole, one hour for baking dish or until a knife inserted off center comes out clean. Serves eight.

This recipe is for Jenny Stallings. It is from Miriam Colimore oColumbia. Miriam says the recipe is "delightfully delicious".

Coconut Pound Cake

6 eggs, at room temperature, separated

1 cup butter

1/2 cup margarine

3 cups sugar

1/2 teaspoon almond extract

1/2 teaspoon coconut extract

3 cups sifted cake flour

1 cup milk

2 large grated fresh coconuts or 2 12-ounce frozen packages or 2 cans

Preheat oven to 300 degrees. Grease a ten-inch tube pan.

With high speed, mix egg yolks, butter and margarine ununtil well blended. Add sugar slowly, blend ununtil light and fluffy. Add extracts, blend well.

At low speed, beat in flour one quarter-cup at a time. Alternate with one-third cup of milk at a time. Begin and end with flour.

Add coconut. Blend well.

Beat egg whites into stiff peaks with wire risk or rubber spatula. Fold whites into batter, blend well. Turn into greased tube pan.

Bake two hours or until cake tester comes out clean.

Cool cake in pan for 15 minutes. Then remove cake from pan and cool thoroughly.

Gladys Blankman of Baltimore sent us this Louisiana Ring Cakrecipe. She says she has had the recipe for many years and that the cake tastes like the one she used to buy at Rice's bakery. The recipe was requested by both Mildred Armin and Geraldine Patterson.

Louisiana Ring Cake

2 3/4 cups flour

2 teaspoons baking powder

1 1/2 teaspoons salt

1 3/4 cup sugar

1 cup Crisco shortening

3/4 cup milk

1 teaspoon orange extract

1/4 teaspoon almond extract

3 eggs

Sift together flour, baking powder, salt and sugar. Cut in shortening. Add milk, extracts and eggs and beat batter thoroughly, but don't pour in pan yet. Wait ununtil you make the topping.

Make topping by mixing together three-quarters cup of the batter, two tablespoons flour, three tablespoons confectioners sugar, three tablespoons brown sugar and one-quarter teaspoon orange extract.

Spread topping in bottom of well-greased nine- or ten-inch tube pan. Pour batter on top. Bake 45 to 60 minutes at 375 degrees ununtil cake tests done. Turn out of pan immediately or topping will stick. Serve with topping side up.

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