Readers' savory selections, from soup to nutty cookies

RECIPE FINDER

July 14, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Three recipes, any one of which is likely to become your very favorite, include barley soup, a shrimp salad and a pecan cookie that is some-kind-of-good.

Mrs. B. Wagner of Baltimore wrote that she had pored over

recipes in the library and had experimented on her own, but could not come up with a creamy macaroni shrimp salad that pleased her. Eha L. Schuetz of Baltimore came to the rescue. Her recipe was excellent, according to Chef Syglowski, who chooses and tests recipes submitted to this column.

Schuetz's salad

1 pound medium shrimp, steamed, shelled, deveined and cut into pieces

juice of 1/2 lemon

1/2 teaspoon dillweed

1 pound shell macaroni, cooked

1/2 cup finely chopped onion

2 stalks celery diced fine

1 small jar pimento, drained and chopped

1/2 cup sweet pickles, diced fine

3 hard boiled eggs (optional) chopped

1 cup mayonnaise or salad dressing

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

salt and pepper to taste

cherry tomatoes (optional)

Mix shrimp, lemon juice and dill. Cover and set in refrigerator to chill while stirring together the next six ingredients, adding one at a time.

Add this to the shrimp mixture, cover and set aside to chill. Blend the next four ingredients and adding to the shrimp and macaroni mixture. Serve.

Ms. Schuetz suggested an option: "Depending upon the season, you may want to fold in 1 cup of cherry tomatoes, sliced in four pieces and lightly sprinkled with salt and pepper."

request for a beef and barley vegetable soup from Doris Christhilf of Baltimore was answered by Mrs. Paul E. Kauffman of Pinehurst, N.C.

Kauffman's beef barley soup

1 pound lean ground chuck beef

5 cups water

1 (14 1/2 -ounce) can no-salt-added stewed tomatoes

1 (6-ounce) can low-sodium cocktail vegetable juice

1/3 cup barley

1/3 cup dried green split peas

1/2 cup chopped onion

1 tablespoon beef-flavored bouillon granules

1/4 teaspoon each of pepper, dried whole basil and oregano leaves

1 bay leaf

3/4 cup chopped celery, with leaves

1/2 cup sliced carrot

vegetable cooking spray

Coat large Dutch oven with cooking spray. Place over medium high heat until hot. Add beef and cook until browned stirring it to crumbled meat. Drain and pat meat dry with paper towels. Wipe pan drippings from oven with paper towel.

Return meat to the Dutch oven and add water and next the remaining ingredients. Bring to a boil, cover, reduce heat and simmer 30 minutes.

Remove the bay leaf and serve.

* Pecan cookies were the request of Alice R. Boylan of Cockeysville, and Patricia Gick of Fulton responded with Chef's Choice.

Gick's pecan cookies

Makes about 4 dozen

1 cup softened butter

1 1/4 cups sifted powdered sugar

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1/2 teaspoon salt

1/3 cup milk

1 cup coarsely chopped pecans

Cream together the butter and sugar until fluffy. Blend in vanilla. Stir together the flour and salt, and stir into the creamed mixture alternately with milk. Stir in pecans and drop by the teaspoon, 2 inches apart on a greased cookie sheet. Bake at 325 degrees for 15 to 20 minutes.

*

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

Recipe requests * Carol Park of Kelso, Wash., is trying to find a recipe for a cake, not a pie, that has large Snickers Bars in it. The batter is made with a German chocolate cake mix and I think Eagle Brand milk . . . with the candy bars on the bottom of the pan. For some time, I've tried to find this recipe."

* Carol Benner of Baltimore writes that she is looking for a recipe for General Tso's or General Cho's chicken, a spicy dish that is on the menu of many Chinese restaurants. "I cannot find a recipe in any cookbook."

* L. W. of North Beach is looking for a "very moist brownie which is removed from the oven, spread with a mixture of chocolate chips and marshmallows and put back in the oven for a few minutes."

* Susan Mullan of Northumberland, Pa., wants a recipe for salsa which uses fresh tomatoes and cilantro (also known as coriander leaves) which can be canned and not frozen.

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.

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