Virginia S. Hodges of Baltimore says this sauce was one of her mother's favorites. The recipe is for Dolores M. Barnes. Don't let the light color of this from-scratch sauce fool you, the lemony flavor is quite strong.
1/2 cup sugar
1 tablespoon cornstarch
1 cup water
1/2 teaspoon grated lemon rind
1 1/2 tablespoons lemon juice
1/8 teaspoon salt
2 tablespoons butter
Combine sugar, cornstarch and water in saucepan. Cook over medium-low heat, stirring constantly until thickened, not quite the consistency of mayonnaise. Remove sauce from heat and add remaining ingredients, stirring well. Pour while warm over pound cake, gingerbread or fresh fruit.
* At last, a no-bake recipe using mincemeat; be sure to save it for the holidays. This recipe is from Linda Bumstead of Manchester. The recipe is for a White Marsh Giant teller who had asked us to find a cookie recipe "like her grandmother used to make."
No-bake mincemeat cookies
1 9-ounce package condensed mince meat
1 cup confectioners sugar
2 1/2 cups vanilla wafer crumbs
1/4 cup dark rum
3 tablespoons light corn syrup
Confectioners sugar for rolling
In medium bowl, break mince meat into small pieces. Add confectioners sugar; blend well. Blend in crumbs, rum and syrup. Shape into 1-inch balls and roll in confectioners sugar. Store in tightly covered container; flavor improves upon standing.
* Christina Cordell of Timonium found a roast recipe using onion soup mix. The recipe is for Margaret Reynolds of Baltimore.
Roast with onion gravy
1 2 to 2 1/2 pound beef eye roast
1 10 3/4 ounce can cream of mushroom soup
1 envelope Lipton-brand onion soup mix
2 carrots, chopped
2 to 4 potatoes, chopped
1 onion, chopped
1 tablespoon water
Line roasting pan generously with foil. Place roast in center. Mix onion soup mix with canned mushroom soup. Spread on top of roast. Place vegetables around roast. Sprinkle 1 tablespoon water on top of roast. Seal foil and bake for 1 1/2 to 2 hours or until medium rare.
* John Ronaldson of Bethesda wants ham glaze recipes for Easter. He is looking for something unusual, not a pineapple and cherry topping.
* Marla Berker of Bel Air wants a recipe for individual crab souffles. She says the recipe may have come from Gourmet or Bon Appetite magazine several years ago. The crab souffles became very puffy when baked.
If you are looking for a recipe or can answer a request for a long-gone recipe, write to Recipe Finder, Food Section, The Evening Sun, Box 1377, 501 N. Calvert St., Baltimore 21278.
If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number.
And remember: Recipe Finder does not, under any circumstances, send recipes through the mail.