Spaghetti sauce from the tube variati ons on strawberry bread

RECIPE FINDER

November 10, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Spaghetti sauce and strawberry bread have two things in common. Both begin with the letter "S" and both are taste treats.

Deborah J. Miles of Marriottsville asked for the sauce recipe which, "was demonstrated on the Regis and Kathie Lee show. I hope a reader copied it and then didn't lose it the way I did," she wrote.

Margaret A. Schultz of Reisterstown sent in Chef Gilles Syglowski's choice. "I am certain this is the recipe," she wrote.

Schultz's spaghetti sauce

2 pounds ground chuck

4 large cans tomato sauce

1 large can tomato paste

2 tablespoons olive oil

1 large onion, diced

1 cup dried parsley

1/2 teaspoon oregano

2 teaspoons crushed garlic

salt and pepper to taste

In a large saucepan, brown beef and drain off fat. Add all other ingredients to the pan and bring to a boil. Then turn down heat and simmer for 1 1/2 hours. Stir frequently. Serve over cooked pasta.

Teresa Williams of Joppatowne offered the suggestion of using TTC either ground beef or ground turkey. Responses, which were identical, included offerings from Margaret M. Sowell from Montgomery, Ala.; Marie Steffen, Marengo, Ill.; Lisa Becker, Crystal Lake, Ill.; Phyllis Filson, Cockeysville; Dot from Huntingtown; Jan Aloise, Bel Air; Mary Ann Roth, Baltimore and Clara Cain from Perry Hall.

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From Auburn, N.Y., a brief letter from Florence Sierzenga read "I am looking for a recipe for strawberry bread which was printed in a local paper two years ago and I have lost it."

Most responses were similar. However, three interesting variations for the bread came from Lois Foelber of Phoenix, Pat Frese of Baltimore and Diane Wheatley of Cockeysville.

Foelber's strawberry bread

Makes 2 loaves

1 cup butter

1 1/2 cups sugar

1 teaspoon vanilla

1/4 teaspoon lemon extract

4 eggs

3 cups sifted flour

1 teaspoon salt

3/4 teaspoon cream of tartar

1/2 teaspoon baking soda

1 cup strawberry jam

1/2 cup sour cream

1/2 cup nuts

Cream together first four ingredients. Add eggs one at a time and stir. Sift dry ingredients and add alternately with jam and sour cream. Add nuts. Pour mixture into 2 greased loaf pans and bake at 350 degrees for 55 to 60 minutes.

Wheatley's strawberry bread

2 packages (10-ounce each) frozen strawberries, thawed, not drained

4 eggs

1 1/4 cups salad oil

3 cups all-purpose flour

2 cups sugar

3 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts

Heat oven to 350 degrees, grease two loaf pans and set aside. In medium bowl stir together thawed strawberries, eggs and oil. In large bowl combine the remaining ingredients. Add strawberry mixture to the dry ingredients and stir just until blended. Pour into loaf pans and bake for one hour or until a toothpick inserted in center comes out clean.

Frese's strawberry bread

2 cups flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1 egg

1/2 cup milk

1/3 cup shortening, melted

1/3 cup raisins

2/3 cup mashed fresh strawberries

1/2 cup chopped walnuts

1/2 cup strawberry wine

Soak raisins in strawberry wine to plump. Beat egg, add milk and melted shortening. Mix dry ingredients together and add to wet mixture. Fold in strawberries, drained raisins and nuts. Pour into greased and floured loaf pan and bake about 45 minutes at 350 degrees. Or use two small loaf pans and bake 30 to 35 minutes. Cool on rack and wrap. Slices best the second day.

Note: A spread and a helpful hint for strawberry bread includes a warning from Marjorie Hanneman of Annapolis who writes "you may want to cover with foil during the last part of the baking to prevent over browning of top." And, Diane Brownell of Abingdon offered a "wonderful spread for this bread or for French toast. I mix a small container of margarine with 1 package of frozen strawberries and put through a blender. Then I add 1/2 cup of powdered sugar," she wrote.

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

Recipe request

* Teresa Myers of Ellicott City wants a recipe for "cream crab soup with Dijon mustard and sherry similar to the one served in the restaurant called Reflections which is in the Holiday Inn in Ocean City."

* Linda Fair of LaPine, Ore., wants a recipe for fried ice cream.

* Betty S. Shane of Mount Airy writes "I am having trouble finding a really good corn bread recipe of any kind. We like the corn bread that is sold at Roy Rogers."

* Peggy Cook of Baltimore writes "would you put my request in for a recipe for Jewish apple cake?"

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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