Garlic shrimp to spice up the palate, ice cream pie to cool it down


June 30, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Garlic shrimp and a Bon Bon pie? Just the thought of these flavors is almost as delicious as the taste.

Diane Powell of Hydes, wanted a recipe similar to the shrimp and garlic served at Tio Pepe's restaurant. And, Patricia Leyh of Randallstown responded with a recipe about which she wrote, "My husband brought this recipe home and made the dish. It was very good."

Leyh's shrimp and garlic

1 can College Inn chicken broth

6 to 8 cloves of garlic, minced

1/4 cup chopped parsley

1/4 teaspoon cayenne pepper

1 bay leaf

2 tablespoons olive oil

1 1/2 to 2 pounds medium shrimp,cleaned

2 tablespoons dry white wine

2 teaspoons lemon juice

2 tablespoons cornstarch

few drops of Kitchen Bouquet

In a skillet combine the oil, garlic, parsley, bay leaf and cayenne (go easier on cayenne if you prefer). Simmer for 3 to 5 minutes. Do not burn.

Add chicken broth, shrimp, wine, lemon juice and a few drops of Kitchen Bouquet. Cover and simmer 5 minutes, stirring occasionally. Thicken with a cornstarch-andwater mixture to a gravy consistency.

An ice cream pie made with Bon Bons went over big with the family of Clara C. Horrell of Finksburg. "And, when my daughter-in-law asked me to make one, I couldn't find the recipe," she wrote.

Debbie Everett of Linthicum and Maryan Brieger of Bel Air sent in identical recipes which they called:

Bon Bons temptation pie

15 chocolate creme filled cookies

2 tablespoons melted butter

1 pint ice cream softened

24 Bon Bons ice cream nuggets

whipped cream, sweetened

chocolate syrup

Crush the cookies and combine with the butter. Press into a buttered 8-inch pie plate and bake 8 to 10 minutes in a 350-degree oven. Cool.

Spoon ice cream into the pie shell and cover with Bon Bons pressing them gently into the ice cream. Freeze.

Before serving cover the pie with whipped cream and drizzle chocolate syrup on top. Serve immediately.


Sherry Carroll of Delta, Pa., offered a different version of a Bon Bons pie which our testers also liked.

Carroll's holiday pie

1 1/2 boxes Bon Bons ice cream nuggets

1 box instant vanilla pudding

1 3/4 cups milk

about 1 cup non-dairy topping

10 drops green food coloring (optional)

1 teaspoon peppermint extract (optional)

Cover the bottom of a prepared 9-inch chocolate cookie pie crust with all but a few of the Bon Bons. Mix the pudding with the milk, fold in nondairy topping, food coloring and peppermint. Spoon over the nuggets and freeze for 5 hours. Just before serving decorate with whipped topping, drizzle on chocolate syrup and a few more Bon Bons.

PD Ms. Carroll said the extract and the coloring could be left out.


Note: When making the chicken pecan recipe published June 16, the skinned and boned chicken breast have been pounded and made thinner, three minutes frying on each side is generally sufficient. They should however be cooked until done. When Patricia Owens of Baltimore made the recipe, she noted that

the frying time was not sufficient when the chicken breasts were thicker and not pounded so she put the dish in a 350-degree oven for 20 minutes and said "it was perfect and my guest loved it."


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

Recipe requests

* Bernadette Gall of Westminster wants two recipes. "I would like to have a simple whipped cream icing for cakes. The butter and confectionery icings are too sweet. And, I would also like a recipe for a 'hot milk cake,' " she wrote.

* Christa Close of Glen Burnie wants a recipe for "broccoli lasagne roll-ups" she first saw in The Sun. "I made it for a pasta party. It was the hit of the party and somehow I have lost the recipe," she wrote.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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