Dressing tickles taste buds

Recipe Finder

March 20, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Last week, Phyllis H. Kneip of Towson, requested a creamy dressing similar to that served at the Perring Place restaurant. Michael Sean Sims, chef of Alexandra's Restaurant at the Turf Valley Hotel and Country Club in Ellicott City, sent us this delicious recipe.

Recipe finder

Alexandra's Pepper Parmesan Dressing

1 cup coarsely chopped white onion

3 to 4 cloves garlic

2 cups mayonnaise

1/2 cup sour cream

3 tablespoons balsamic vinegar

1 tablespoon plus 2 teaspoons white wine vinegar

3/4 tablespoon cracked black pepper

1/2 tablespoon ground black pepper

1 cup grated Parmesan cheese

1/2 cup grated Romano cheese

3/4 to 1 1/4 cups water, about

Puree onion and garlic in food processor. Set aside.

Mix all remaining ingredients, except water.

Mix onion and garlic mixture with salad dressing base. Add water as desired, using more water to make a thinner dressing and less water to make a thicker, almost dip-like dressing. Refrigerate for at least six hours before using.

Recipe Requests

* Dorothy M. Richmond, of Baltimore, wants a recipe for Nesselrode Chiffon Cake. She says this recipe first appeared when vegetable oil was becoming popular.

* Margaret A. Karner has a special request for our Russian and Czechoslovakian readers. She is trying to find a recipe for a dark brown, mushroom soup traditionally served on Christmas Eve in Russian and Czech homes.

* Joan D. Cornish of Baltimore wants a "wishing well" cake recipe. "The most important ingredient was soft-type margarine," she writes.

* Clara Cain of Glen Burnie wants a recipe for a 30 day friendship bread. Clara says the recipe calls for adding a can of peaches, a can of pineapple and a can of cherries in ten-day intervals.

* J. Manley of Baltimore wants a recipe for a southern silk pie. The pie is very rice and has a Karo-syrup filling.

* Catherine Morris of Dundalk would like a seafood casserole recipe using shrimp, scallops and crabmeat.

* Shirley Murphy of Glen Burnie wants the Oriental orange sauce recipe that is used for Chinese chicken or beef.

* Dolores Barnes of Baltimore wants a lemon sauce recipe she can use instead of cranberry sauce.

* Addie T. Smith of Baltimore wants to know how to make corn meal dumplings using greens and cabbage. "My grandmother was from Virginia and her dumplings always stayed whole, mine fall to pieces," she writes.

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