Rich chocolate cream pie needs no baking

Recipe finder

September 18, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

This wonderful recipe makes my mouth water! It's for Beth Hannon of Baltimore. The recipe was sent to us by Charlene Pederson of Baltimore.

German Sweet Chocolate Pie 1 4-ounce package Baker's German's sweet chocolate

1/3 cup milk

2 tablespoons sugar, optional

1 3-ounce package cream cheese, softened

3 1/2 cups cool whip, thawed

1 graham cracker crust

Heat chocolate and two tablespoons milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese and add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about four hours. Garnish with chocolate curls, if desired. Let stand at room temperature to soften before serving. Store leftovers in freezer.

* Here's a great recipe from Sharon Heins of Hunt Valley. It's for Diana Hamilton of Catonsville.

Ground Nut Stew 1/4 cup oil or butter

1/2 cup crunchy peanut butter

1/4 cup flour

2 cups canned broth

2 cups half and half

1 small chicken, cooked

4 potatoes, cooked

4 eggs, boiled

Put oil in pot and add flour and peanut butter. Stir well to mix. Add chicken broth and half and half. Dice chicken, potatoes and eggs and add to stew. Heat all through. Serve over rice. Sprinkle one or more on the top as a condiment: diced green pepper, chopped nuts, chopped onions, chopped pineapple or coconut.

* Here's a dish that will be perfect for cooler weather. Margaret Buerhaus of Essex sent us a recipe for Brunswick Stew. It's for W. Armour Jenkins of Lutherville.

Brunswick Stew 1 large stewing chicken, about 6 pounds

3 potatoes peeled and cubed

2 large onions, sliced

1 10-ounce package frozen okra or 2 cups fresh, sliced

2 cans whole kernel corn or 4 cups fresh

1 28-ounce can tomatoes

1 10-ounce package frozen lima beans

1 tablespoon sugar

Boil chicken in a large pot with lots of water for 45 minutes or until tender. Remove skin and bones. Cut chicken into bite size pieces. Add strained broth to chicken along with remaining ingredients. Use just enough broth to get desired thickness for stew. Cover and simmer for one hour, adding more broth if needed. Stew may be cooked in crock pot on low setting for four to six hours or on high for two to four hours or until vegetables are tender.

Recipe Requests pTC * Margaret C. Koontz of Sykesville is in search of a recipe called Dad's Oatmeal Cookies. She says the cookies were once made by a small bakery in Catonsville.

* Jo Ann Waters of Baltimore wants a recipe for cookies similar to the Samoa-style cookies sold by the Girl Scouts of the United States of America.

* Debbie Glaza of Huntsville, Al. is looking for a Louisiana shrimp crepe recipe.

* Lula Booth of Guntersville, Al. is looking for a chicken-fried steak recipe.

* A. Hurfeley of Towson wants a relish cheese spread with pimento.

* Helen M. Gupsei of Baltimore wants an almond custard dessert.

* Minnie Schwab of Silver Spring would like a recipe for seven-minute icing using brown sugar.

* Rodney Lasley of Corydon, In., says he's been pining away for a good rice pudding recipe since he left Baltimore about three years ago. The recipe he wants appeared in a paper about three to four years ago. "It had a lot of three's in the measurements, such as three cups milk, three cups rice and three cups sugar," he said.

* L. Krebs of Fallston is looking for a crab flake au gratin recipe similar to that served at Haussner's.

* Beth Hannon of Baltimore is still in search of an easy cookie recipe. The recipe from a Bisquick box. There were no nuts in the recipe and a dollop of jam went on top of each cookie before baking.

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