Pat Bourne's request for a cream of crab soup was met with more than a dozen recipes sent in by readers. Two stood out, say our food testers at the Baltimore International Culinary College.
;/ Ann Hoskins of Dundalk sent in this recipe:
Maryland cream of crab soup
1 pound Maryland crab meat
1 vegetable bouillon cube
1 cup boiling water
1/4 cup chopped onion
1/4 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon celery salt
1/8 teaspoon pepper
few drops of hot sauce
1 quart milk
parsely flakes, for garnish
Remove cartilage from crab meat. Dissolve bouillon cube in water. In 4-quart saucepan, cook onion in margarine or butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon.
Add crab meat and heat, but do not boil. Garnish with parsely flakes before serving.
Ms. Hoskins' soup has a very nice flavor and consistency, with a nice kick to it.
An easy recipe with fewer ingredients was sent in by Mrs. William Larson of Columbia. The testers found this a thick and tasty soup.
Cream of crab soup
1 stick butter
3/4 cup flour
12 ounce can chicken broth
5 to 6 cups milk
1 to 2 tablespoons Old Bay, to taste
1 pound crab meat
Combine the butter, flour and broth to make a white sauce. Slowly add the remaining ingredients: milk, Old Bay seasoning and crab meat and stir constantly.
To sweeten the pot, Chef Syglowski added 10 to 12 ounces of frozen corn to the recipe to give it a thicker and sugary flavor.
Here is a frosting made with pecans to go with last week's Waldorf Astoria red cake made in two 8-inch round cake pans. After they are completely cooled, the two layers can be sliced in half to create a four-layer cake:
1/3 pound (1 1/2 sticks) butter, softened
10 ounces cream cheese
1 1-pound box of confectioners' sugar
2 cups chopped pecans
Combine butter, cream cheese and confectioners' sugar in a bowl. Beat until fluffy, then fold in 1 1/2 cups pecans.
Use to fill and frost cake when it is cool. Decorate top with remaining 1/2 cup pecans.
;/ Refrigerate at least 1 hour before serving.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request for a long-gone recipe, write to Jill L. Kubatko, Recipe Finder, Food Section, The Sun, 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. We will test the first 12 recipes sent to us.
* Jean Prescimone of Baltimore is looking for a recipe for a bread pudding made with coconut and pineapple.
* Loreeta Owens of Baltimore would like a recipe for chicken breast stuffed with crab meat with a sauce. She says it was in The Sun in the 1960s or '70s.
* Ruth M Holloway of Baltimore is trying to locate a recipe for bread pudding made with instant vanilla pudding. She says the recipe was in Women's Day or Family Circle, November or December, 1990, issue.
* Mary Connelly of Catonsville is looking for recipes for peanut butter fudge made with marshmallow cream and Orange Kiss-Me-Cake, a Pillsbury Bake-Off winner years ago.
* Cheryl Keith of Ellicott City is looking for a recipe for stir-and-drop cookies, like the ones she made in home economics class in high school. She lists the ingredients as flour, sugar, lemon peel, vegetable oil, vanilla, egg and baking powder.
* Virginia Boucher of Baltimore seeks a recipe for Funny Cake. She says it's a Pennsylvania Dutch recipe that is actually a pie with a cake-type filling and a bottom layer of chocolate between the cake and pie crust. The chocolate is added to the top of the cake and sinks to the bottom as it bakes.
* M. Murphy of Towson would like to find a recipe for sugar cookies similar to Pepperidge Farm cookies.
* Elizabeth Merrick of Easton is looking for a recipe for scalloped xTC apples, similar to the kind Stouffer's makes. She says none that she has tried so far comes close.
* Marsha L. Resch wants a sweet and sour sauce for chicken. She says her family enjoyed the Suzi Wan version, but adds it is no longer available. She says she would like the sauce to contain pineapple and not have a strong vinegar taste.