Peach pie, garlic sauce -- but not mixed


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

Peaches and garlic. Two special flavors are favored here, bu not mixed.

When Ruth T. Hoffman of Randallstown asked for a recipe for garlic sauce, she likely didn't realize that the response from Mrs. W. L. Lawrence of Chesapeake Beach would be a timely treat with leftover turkey. Mrs. Lawrence wrote that the sauce was "excellent on fowl, steak, fish or lamb."

And when Shirley Goldman of Baltimore requested a peach meringue pie recipe, she didn't count on Doris Batten, also of Baltimore, sending in two peach recipes -- one for meringue pie and the other for peach cobbler that, Mrs. Batten wrote, was "excellent with any fruit."

Chef Syglowski of the Baltimore International Culinary College, who tests readers' recipes, chose the three recipes as treats worth trying.

Lawrence's garlic sauce

2 cloves garlic

1/3 cup olive oil

juice of two lemons.

1 teaspoon of oregano

salt and pepper to taste.

Mash garlic in a wooden bowl, add remaining ingredients. "Prepare just before serving and, if desired, substitute the oregano with mint or basil," Mrs. Lawrence says.

Batten's peach meringue pie

1 unbaked pie shell

1/4 pound whipped butter

3 tablespoons flour

1 1/2 cups chopped peaches

1 cup sugar plus 6 tablespoons

3 eggs separated.

Cream butter and 1 cup sugar together. Add flour and egg yolks. Fold-in peaches and put in pie shell. Bake at 350 degrees for 30 to 35 minutes. Make meringue by beating egg whites with 6 tablespoons of sugar and a pinch of salt. Place on top of pie and bake at 400 degrees until the meringue is browned.

Batten's peach cobbler

2 cups sliced peaches

2 1/2 cups sugar

1 cup flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup milk

1 cup boiling water

Heat oven to 350 degrees. Place fruit in a deep-dish baking pan that has been well-greased. Mix 1/2 cup sugar, the flour, baking powder, salt and milk, and pour evenly over the fruit. Sprinkle 1 cup of sugar on top of this batter, and pour 1 cup of boiling water over it. Do not stir.

Bake about one hour or until crusty and lightly browned. Serve warm with ice cream or whipped topping.


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, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 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

* Angela Korista of Reisterstown asks for a cheesecake brownie. "Doesn't it sound delicious?" she wrote.

* Lucia Atlas of Annapolis wants a recipe for pickled turnips. "I know they contain turnips, garlic salt, sugar, vinegar and beets," she wrote.

* Betsy Hedeman of Relay writes that she has horseradish roots from her garden and would like to know the right combination for making a good horseradish sauce and/or one that is creamed. Also, she wrote that she'd like someone to tell her why the shavings of her horseradish, which she adds to steaks cooked at home, taste like wood shavings, "totally unlike those I recently had served on a steak at the Prime Rib."

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