Recipes bring back the joy of johnnycake, the elusive pleasure of potage soup

RECIPE FINDER

September 01, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

A recipe for johnnycake had been the request of Elaine Day of Cayuga, N.Y., who wrote that she wanted to bake this "early 1950s yellow-like cake which was without frosting and cut in squares."

Soup will surely be a go-with. Split-pea soup had been requested by Roberta M. Fader, who wrote: "I fell in love with the pea soup at Magic Pan Restaurants which I believe they call 'St. Potage Soup.' It is a very thick soup and has a wonderful ham flavor."

Chef's choice for the cake came from Ruth E. Snyder of Sunbury, Pa., who wrote: "This recipe is earlier than the 1950s but sounds exactly like the one requested. We like it with milk poured over it. Our friends enjoy it plain or with butter on it as you do with corn bread."

Snyder's johnnycake

1 1/2 cups of granulated sugar

1/2 cup shortening

1 1/2 cups flour

1 1/2 cups milk

1 teaspoon vanilla

2 eggs

1/2 teaspoon salt

3 teaspoons baking powder

1 1/2 cups yellow cornmeal

Cream sugar and shortening together. Add flour, salt, baking powder and cornmeal, and blend into the sugar mix. Add eggs, vanilla and milk and beat all ingredients together. Pour into a greased and floured loaf pan 13-by-9-by-2-inch and bake for 30 to 35 minutes at 350 degrees.

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Doris A. Crafton of Ellicott City sent in chef's choice for the soup. She wrote that she, too, loved that soup, and found it in Bon Appetit magazine.

Crafton's potage Saint-Germain

1 ham bone weighing 1 pound

4 1/2 cups water

2 cups chicken stock or a 13 3/4 -ounce can chicken broth.

2 cups split peas (about 1 pound) rinsed

2/3 cup finely chopped leeks or green onions

1/3 cup finely chopped carrots

1/3 cup finely chopped celery

1/2 teaspoon sugar

1/8 teaspoon marjoram, crushed

1/8 teaspoon freshly ground pepper

2 1/2 cups milk

1 cup whipping cream

3/4 cup finely chopped cooked ham

1/2 cup finely chopped cooked chicken

Place ham bone in large pot or Dutch oven with water, chicken broth, or stock, and peas and bring to a boil over medium heat. Skim. Then reduce heat and simmer for 30 minutes, stirring occasionally.

Add vegetables and seasonings and continue to simmer gently, stirring occasionally for 30 to 40 minutes or until peas are very soft and mixture is thick. Remove ham bone. Gradually stir in milk and cream. Add ham and chicken. Simmer for 10 minutes, stirring occasionally. Adjust seasoning, if necessary, to suit taste.

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

Recipe requests

* Blanche G. Wahl of Baltimore is looking for a yellow layer cake recipe for " 'Happy Day Cake' which appeared on a box of probably Swans Down cake flour about 25 to 30 years ago. I've lost it," she writes.

* Ruth H. Roulette of Tilghman Island recalls a "Dazzleberry Pie." "The ingredients ware layered in a pan and topped with canned pie filling and baked," she writes.

* Donna Mayhew of Dundalk wants a recipe for fried dough, "the kind you find at carnivals and festivals. The dough is soft and usually sprinkled with sugar."

* Virginia Miller, no address, wants a recipe for beanloaf, "which is similar to a meatloaf using mashed beans instead of ground beef."

* Mrs. Fred Scheid of St. Joseph, Mo., remembers a pork mincemeat that her mother made. She remembers, "It was so good."

* Nancy Ingram of Hancock wants a recipe for a Prince of Wales cake.

* Kathryn Corbet, in Mexico, writes that in her move there, she lost her recipe for a yeast bread made in a casserole using cottage cheese and dill, weed or seed.

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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, Md. 21278.

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