Something to toast: Tasty shrimp recipe wiggles from pages of an old booklet


July 28, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Your taste buds will wiggle over these goodies.

Although Martha F. McAllister of Berlin misplaced her recipe for shrimp wiggle, which, she noted, had been printed in a Baltimore Gas and Electric Company booklet, she had no need to worry. The recipe is being used by an incredible number of cooks who answered.

Each response was basically the same, according to our tester, Chef Syglowski. He chose one from Joan McFarland of Catonsville, who wrote, "The booklet is titled 'Seafood Cooking' and I have used it since it was given to me when I married in June of 1952."

Shrimp wiggle

Serves 4 to 6

2 medium onions, sliced

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

dash of Tabasco sauce

1 (10 1/2 -ounce) can condensed tomato soup

1 cup water

1 pound shrimp, cooked and cleaned

Saute onions in butter or margarine until transparent. Blend in flour and seasonings. Add tomato soup and water, stirring carefully until mixture thickens. Add shrimp and cook for 5 minutes more. Serve on toast or crackers.


Emily P. McDaniel of Baltimore had an interesting request. She wrote, "Does anyone have a recipe using rose water? I have a bottle and want to use it knowledgeably."

A rice flour and rose water pudding, from Nancy E. Lagace of Stewartstown, Pa., was the chef's choice for Ms. McDaniel.

Lagace's rose water pudding

Serves 4 to 6

5 tablespoons cornstarch or rice flour

1 can (14 1/2 -ounces) evaporated milk

1/4 cup sugar

2 tablespoons rose water

dash of red food coloring

pistachio nuts to sprinkle on top

Mix the rice flour or cornstarch with enough milk to make a paste. Put the remaining milk in a saucepan with the sugar and bring to a boil. Add a little boiling milk to the rice-flour paste, then combine the paste and milk. Place over low heat and stir 4 to 5 minutes until it thickens and will coat the spoon fairly heavily.

Take saucepan off the heat and stir in the rose water and enough red coloring to tint the mixture a pale pink. Pour into a large bowl or individual dishes and chill. Before serving sprinkle with pistachio nuts.


Some rose water advice arrived in an unsigned letter from White Marsh. "Be bold and follow your own imagination as to when and how much rose water to use. It is good in cookies and cakes. Just one teaspoon of it in a small jar of apple jelly and it is heavenly on toast. And, it is good in applesauce and with pears. Taste and stir, your own taste will dictate. You can use more rose water than vanilla, probably doubled, as flavoring."

Soluble rose fluid (rose water) may be bought in a drugstore.


The request of Lillian N. Fague from Lewisburg, Pa., for an apple pandowdy was answered by E. M. Pentz of New Freedom, Pa. And although it calls for a teaspoon of vanilla, Mrs. Fague may want to be bold and try rose water.

Apple pandowdy

Makes 6 servings

1 cup packed brown sugar

1 1/4 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon vinegar

1 cup water

2 teaspoons baking powder

3 tablespoons shortening

3/4 cups milk

5 cups of sliced, pared and cored cooking apples

dash of nutmeg

1/4 teaspoon cinnamon

1 teaspoon each of lemon juice and vanilla extract

2 tablespoons butter or margarine

In a saucepan, mix the sugar, 1/4 cup flour, 1/4 teaspoon salt. Stir in vinegar and water. Cook over low heat stirring until thick. Set aside.

Cut shortening into a mixture of 1 cup flour, the baking powder and 1/4 teaspoon salt until it has a cornmeal texture. Add milk and stir until batter is mixed but lumpy.

Spread apples over bottom of a greased 12-by-8-by-2-inch baking dish. Into the sugar sauce, stir thecinnamon, nutmeg, lemon juice, vanilla and butter and pour over the apples. Drop the dough on top and bake in 375-degree oven for 40 minutes or until the topping is brown.

Apple pandowdy may be served warm with cream, sour cream, ice cream or with cream cheese, thinned with milk, poured over )) it.


Note: Julie Kromkowski of Towson, called about an omission in the Demshock tiramisu recipe last week. Instructions for using the whipping cream should have read: "Beat whipping cream in a medium bowl until soft peaks form then fold into cheese mixture." Mrs. Kromkowski called back to say "I made the tiramisu, and it was absolutely delicious and very rich. I also cooled the cheese mixture before folding in the whipping cream and believe it was better that way."


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

Recipe requests

* Sharon Spencer of Montgomery, Ala., writes her husband "is not a broccoli connoisseur but he really liked a sweet pickled broccoli which we had as an appetizer at a restaurant called Mr. G's in Montgomery. It was served chilled with chunks of cheese. I'd sure like a recipe for it."

* Mr. Innes of Lutherville wrote for his wife Jean. "When my wife was a student at St. Mary's Seminary College in Southern Maryland, she enjoyed a dessert served there called pineapple delight and she'd like to try it again." Mr. Innes did not list any specific ingredients for this dessert.

* Julie McYeaton of Salisbury wants help in finding a recipe called spicy or Cajun chicken that was made in a crock pot and called for a can of stewed tomatoes and celery.

* Lisa Underriner of Owings Mills would like to have a recipe for sesame noodles similar to those served at the American Cafe.

* M. B. of Catonsville wants a recipe for zucchini bread with

pineapple, raisins and vanilla in it.

If you're looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. 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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