For stick-to-the-ribs food, it's chicken corn soup and carrot cake


January 06, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Want to begin 1993 with some good old stick-to-the-ribs food How about chicken corn soup and a carrot cake?

Ruth J. Smith of Towson wrote, "I have eaten many delicious bowls of chicken corn soup in the Pennsylvania Dutch country but I cannot find a recipe for it. I live in a retirement center and would share the recipe with about 300 other people."

And, Mrs. Charles R. Teague of Baltimore yearned for carrot cake.

Chef Syglowski of the Baltimore International Culinary College, who tests the recipes sent in as responses to requests, chose a chicken corn soup recipe sent in by Debbie Weetenkamp of Baltimore and a carrot cake recipe from Libby Hopkins of Annapolis.

Weetenkamp's chicken corn soup

1 stewing hen, about 4 pounds.

4 quarts water.

1 onion chopped.

1/2 cup celery chopped with leaves.

1/4 cup fresh parsley, chopped.

10 ears of corn.

2 hard-cooked eggs, chopped.

salt and pepper to taste.


Put cut-up chicken and onion in the water and cook slowly until tender, add salt. Remove and cut the meat into 1-inch pieces and return to broth, together with corn that has been cut from the cob, celery and seasoning. Continue to simmer. The chef suggested adding four chicken bouillon cubes to the pot.

Ms. Weetenkamp, like a great majority of chicken soup cooks, adds rivel -- a kind of homemade noodles -- to the soup. Some cooks just add 2 cups of cooked noodles.

Weetenkamp's rivels

1 cup all-purpose flour

1 raw egg beaten

1/4 cup milk

pinch of salt

Mix ingredients with fork or fingers until the mixture forms small crumbs. Drop these into the soup along with the hard-cooked eggs and boil 15 minutes longer.

Some added information: Some similar recipes sent in called for 1/2 teaspoon of saffron. Also, 2 cups of canned or frozen corn may be substituted for fresh corn.

Hopkins carrot cake

3 eggs

2 cups sugar

1 1/4 cups vegetable oil

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 1/2 cups grated carrots

1 cup chopped pecans (optional)

1 (20-ounce) can crushed pineapple, well-drained

2 teaspoons vanilla extract

Combine eggs, sugar and oil in a large mixing bowl and beat well. Combine flour, soda, salt and cinnamon and add to sugar mixture, beating well. Stir in carrots, pecans, pineapple and vanilla. Pour into a greased and floured 10-inch tube pan and bake at 350 degrees for about an hour and 15 minutes, or until a wooden toothpick inserted in the center comes out clean.

Cool in pan for 10 to 15 minutes before removing.

Hopkins cream cheese frosting

Yields enough for one cake baked in 10-inch tube pan or 12-inch square pan.

1/2 cup butter or margarine, softened

1 (8-ounce) package cream cheese, softened

2 teaspoons vanilla

1 (16-ounce) package confectioners sugar

Combine all ingredients, mixing until smooth.

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

Note: Thanks to Elizabeth Kase of Catonsville and George Franklin, no address, who discovered that in last week's recipe for peach cobbler, which Doris Batten of Baltimore had sent in, the amount of sugar needed was incorrectly noted. The recipe should have called for 1 1/2 cups of sugar instead of 2 1/2 cups.


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:

* Rose Jackson of Columbia writes that her family is from the Philadelphia area and every Sunday morning while she was growing up, her mother took her to the local Italian bakery for the family's favorite treat, a butter cake. "We could never find the recipe for this cake with a yellow bottom layer and a very sweet rich butter top layer."

* Linda Krebs of Taneytown may be searching for the same cake that Rose Jackson wants. Ms. Krebs wrote, "I have been searching for a recipe for butter cake sold in bakeries in Philadelphia. Very rich and moist with a custard-like texture. Bakeries here have told me they have never heard of it."

* Mrs. Melvin Anders of Columbia says she remembers a candy called "sweet potatoes," made with confectioners' sugar and peanut butter. "I would appreciate it very much if someone could help me," she wrote.

* Trudy Harris of Clarksville is looking for a pumpkin pie "that was probably a B&O railroad recipe which was served on the train. It had a lot of orange or lemon rind on top."

* Barbara Bonaparte of Baltimore wants a recipe for bourbon pecan pie.

* Ida Hamilton of Baltimore wants a fruit cake recipe that "requires lots of nuts and not so much fruit."

* Elizabeth Mills of Watsontown, Pa., writes that "occasionally at work we have a snicker pie in the cafeteria. It is not made on the premises so there is no recipe. It would be a great take-a-long dessert."

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.