Lovers of liver dumplings and beer bread share their many flavorful secrets

February 24, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

The recipe for liver glaze soup and dumplings requested by Albert E. Hewes Sr. of Baltimore, and the recipe for beer bread requested by Karen Gillam of Cockeysville, bring to mind a warm kitchen on a cold day with servings of good food and time to reflect on the present and past.

Many readers responded with recipes for both the dumplings and the bread, and choosing one of each to spotlight wasn't easy for Chef Syglowski of the Baltimore International Culinary College, who tests and choses answers to reader requests.

For the first -- which is, despite its name, liver dumplings that go into a prepared broth -- he chose the recipe of Eha L. Schuetz, who was born in Estonia and came to Baltimore about 40 years ago. She has been making this soup for many years, having adapted it from an old German cookbook.

Schuetz's liver glaze soup and dumplings

1/4 pound beef liver with membranes removed.

1 egg

2 tablespoons soft margarine or butter.

1 small onion finely chopped.

1 teaspoon parsley flakes

1/4 teaspoon dried marjoram

salt and pepper to taste.

3/4 cup dried bread crumbs.

Mince liver finely or chop in blender. Mix well with all ingredient and chill about 30 minutes.

Bring one quart, or a little more, of beef or chicken stock or water to a boil and drop the dumpling mix in by

the teaspoon to cook about 8 minutes.

Mrs. Schuetz notes that this recipe is also excellent with chicken or turkey livers.

Most responses were similar but offered interesting variations.

Frederick J. Davis of Bel Air rolled the dumpling mixture into golf ball-size pieces and dropped them in canned beef broth. He noted that if any dumplings were left over, they were excellent when sliced and fried in a skillet until slightly crisp.

Maria Underkoffler of Sunbury, Pa., doubled the amounts of thedumpling ingredients, and she sauted the onions, parsley and also added a handful of chopped spinach. She wrote, "I am from Germany and I remember my mother making these."

Marie E. Knop of Baltimore sent encouragement to non-liver lovers. "This recipe is yummy and does not taste like liver at all. It is a little 'icky' grinding the liver but it's well worth it," she wrote. Her recipe was passed down from her grandmother.

Beer bread lovers also came out in force with their responses. Most recipes were identical. The chef chose one sent in by Pearl Simko of Baltimore.

Simko's beer bread

3 cups self-rising flour

3 tablespoons sugar

1 12-ounce can of beer at room temperature.

Measure flour right from the bag to the bowl. In another bowl mi sugar and beer, pour over the flour and mix until flour is absorbed. Pour into a floured and greased loaf pan and let stand 15 minutes. Bake for one hour in a 375-degree oven. For a nice brown top that is not too crusty, remove the bread 15 minutes before it is done and quickly rub butter or margarine lightly over the top and return to the oven to finish baking.

Some tips or additions included those of Thelma E. Bengough of Baltimore, who added 1/2 cup of shredded cheese or some dry onion soup mix to the mixture. Sometime she topped the bread with poppy or sesame seeds. Mrs. John D. Cornish of Baltimore noted that beer bread biscuits can be made by using your own biscuit recipe and substituting beer for the amount of liquid called for. Pat Hayes of Bend, Ore., advised not using light or malt beer. And, Kathryn C. Evans of Dundalk gave these instructions "to make self-rising flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to every cup of all-purpose flour."

* 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 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 request

* Helen Engelbrecht, Wonder Lake, Ill., remembers 40 years ago "when the Ontra Cafeteria located in Chicago, Ill., across from Marshall Fields, served a lima bean and salt pork casserole. It was my mother's favorite lunch when she went downtown," she wrote asking if a reader might have a recipe for such a casserole.

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