Something sweet, something saucy

RECIPE FINDER

September 30, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

Peachie Provenza from Baltimore wrote, "I long for the sauce recipe in which Coney Island hamburgers are cooked." And, Elizabeth M. Merrick from Easton was anxious for "a scalloped apples recipe, similar to the one Stouffers makes."

They have their answers and although the two requests are miles apart in flavor, the responses offer offer a cooking spree of something sweet and something spicy from your kitchen.

June Spicer of Easton sent in the chef's choice for scalloped apples:

June Spicer's scalloped apples

Serves six

6 large apples

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon lemon juice

1/4 cup of water

CRUMB TOPPING:

3/4 cups sugar

1/4 cup flour

1/3 cup butter

Put peeled, cored and sliced apples in a shallow, slightly greased, baking dish. Combine the cinnamon, salt, juice and water and pour over the apples. Sprinkle the crumb mixture over the top and bake at 400 degrees for 30 minutes or until apples are tender.

"This is a great accompaniment with pork, chicken or ham," wrote Mrs. Spicer.

Our recipe testers liked this recipe, but caution "it is extremely sweet and some readers may want to cut the sugar a little." Patricia Often of Catonsville responded with this:

Coney Island sauce

1/2 pound ground beef

1/4 cup water

1/4 cup chopped onions

1 clove garlic minced

1 cup tomato sauce (8-ounce can)

1/2 to 3/4 teaspoons chili powder

1/2 teaspoon monosodium glutamate

1/2 teaspoon salt

Brown ground beef slowly in a pan on top of stove, thoroughly breaking it up with a fork as it cooks until it is very fine. Add remaining ingredients and simmer uncovered for 10 minutes. This is enough sauce for 10 hot dogs or hamburgers.

"And, it is very good over spaghetti," says tester Chef Syglowski of the Baltimore International Culinary College.

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Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

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If you are looking for a recipe or can answer a request for a long-gone recipe, write Ellen Hawks, Recipe Finder, 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.

Recipe requests

* Helen Thursby of Baltimore is looking for a cranberry relish which she says she enjoyed at a volunteer fire house supper in Lineboro last November. "I can only say it was delicious, a vast change from the usual cranberry dishes served with fowl. It was not a molded relish but served more with a spoon or ladle. I think the person who contributed it to the supper was a Mrs. Martin who did not attend. I haven't been able to track it down. Will you help?" she wrote.

* Gwen Meinster of Salisbury, added a request of her own when she sent in her recipe for scalloped apples. She wrote "I want a fisherman's bread which I made years ago but lost the recipe in moving."

* Tony White of Northumberland, Pa., wants two recipes. "I want to know how to make hot cherry peppers and sour or pickled onions like the kind I used to buy in taverns when I lived in Baltimore," he noted.

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