Shrimp toast, almond pie a big hit in flavor category


February 03, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

If you're not yearning for a taste of shrimp toast, perhaps you could work up an appetite for some Hershey almond pie? Either one adds new definition to the word flavor.

Vivian Cassel of Timonium wanted a recipe for the pie which she remembers enjoying from "back more than I'd like to say." And, Rosemary Pierre and Ethel Wick, both of Baltimore, requested a shrimp toast recipe that had a Chinese flavor.

Chef Syglowski, of the Baltimore International Culinary College, who tests the recipes which are sent in answer to requests, chose two pie recipes. One was from Margaret R. Volpel of Baltimore, who wrote that she was living in Michigan in 1952 when she was given the recipe and made her first pie which she calls "angel pie." The other was from Mary E. Bowers, also of Baltimore, who wrote that she brought her recipe from Missouri in 1959.

The shrimp toast recipe came from Richard P. Miller of Baltimore who wrote "this recipe has found favor with many of our friends. It . . . has a true Chinese flavor."

Volpel's angel pie

Serves eight.


4 egg whites, beaten

1/8 teaspoon of cream of tartar

pinch of salt

1 cup sugar

1 teaspoon vanilla

Fold the ingredients together and spread on a greased 8-inch pie tin. Bake in a 250-degree oven for approximately 1 1/4 to 1 1/2 hours and cool.


2 (4-ounce) Hershey Almond bars

2 teaspoons water

1/2 pint whipping cream

1 teaspoon sugar

Melt chocolate bar with 2 teaspoons water. Whip cream with sugar and slowly add the melted chocolate. Stir as you pour the mixture into cooled pie shell. Refrigerate.

Ms. Vogel likes to cut the nuts in the candy bar into smaller pieces.

Bower's Hershey Bar pie 1/2 cup water

25 to 30 large marshmallows

3 (4-ounce) Hershey Almond bars

1 pint whipping cream

1 graham cracker crust (ready-made is fine)

Melt water, marshmallows and chocolate bars in double boiler. Cool. Add whipped cream. Put in the prepared crust and chill for at least 8 hours.

Chef prefers the graham cracker crust.

Miller's shrimp toast 8 pieces thin-sliced, stale bread

1/2 pound uncooked, deveined shrimp

6 canned water chestnuts

1 egg

1 tablespoon chopped onions

1 teaspoon powdered ginger

1/2 teaspoon sugar

2 envelopes of George Washington's Golden Seasoning and Broth

1 tablespoon cornstarch

Trim crust from bread. Cut shrimp into very small pieces, finely chop water chestnuts and beat egg thoroughly. Except for the bread, mix all ingredients together. Spread one heaping tablespoon of mixture on each slice of bread. Fry in hot oil, about 400 degrees, with shrimp-side down for about 40 seconds. Turn and fry on other side for about 30 seconds until bread is golden brown. Cut in quarters or halves. Can be frozen and reheated in a 400-degree oven for 10 to 15 minutes.


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 21278.

If you send in more than one reci

pe, 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

* Clara C. Horrell of Finksburg wrote that she once made an ice cream pie with chocolate bon bons "which really went over big in my family. When my daughter-in-law asked if I would make it again," she explained in her letter, "I couldn't find the recipe."

* Lorae P. Aumack of Baltimore wrote that she was seeking a long-lost recipe she saw in The Sun in the 1960s. "It was called a Giant Oriental Hamburger which included honey and spices but I can't remember which ones and how much," she wrote.

* Chrissy Goode of Baltimore says she wants a foolproof recipe for cinnamon rolls and egg custard pie.

* Mrs. A. J. Felger of Bend, Ore., wants a recipe for carrot pudding "that is put up in canning jars and is like plum or steamed pudding. And, it is shelf-safe," she wrote.

* Lori Marunde of Woodstock, Ill., wants a recipe for a grated carrot and raisin salad. "The dressing is what I really need," she wrote.

* Grace B. Ferguson of Baltimore wrote, "Many years ago I made chewy, chocolate apples on a stick and have been trying to find my recipe with no avail." Hopefully a reader can help.

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