Sesame noodles, spicy Cajun chicken add up to dinner-bell ringing dishes

November 17, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer CO; RECIPE FINDER

Sesame noodles, spicy Cajun chicken and apricot jam? Plan to serve these winners, and the dinner bell will be welcome music.

Lisa Underriner of Owings Mills asked for a sesame noodles recipe similar to the one served at the American Cafe, and Susan Manning of Owings Mills and Ruth H. Roulette of Tilghman Island responded with Chef Gilles Syglowski's choices.

Julie McYeaton of Salisbury requested a spicy Cajun chicken made in a crock pot with stewed tomatoes and celery, and Kim Skellan of Finksburg sent in the chef's choice.

And when Nan Carpenter of Kelso, Wash., asked for an apricot jam made with oranges and lemons, which she remembers her mother once made, Linda Hughey of Montgomery, Ala., responded with the chef's choice.

Manning's sesame-soy


Makes 2 1/3 cups

1/3 cup sugar

1/3 cup white wine vinegar

1/4 cup soy sauce

1/4 cup chopped onion

1 clove garlic

2 teaspoons sesame seeds

1 1/2 teaspoons sesame oil

1/8 teaspoon salt

1 1/2 cups vegetable oil

hot cooked spaghetti

Combine first eight ingredients in container of an electric blende and process until smooth, stopping once to scrape down sides.

With blender running, gradually add oil through hole in lid in a slow and steady stream. Immediately toss with noodles and serve.

Mrs. Roulette makes an interesting sesame noodle salad that she obtained from a cookbook in Cambridge "which stated that this was the authentic recipe," she wrote.

Sesame noodle salad

1 pound spaghetti cooked al dente

1/4 cup sesame oil

3 tablespoons soy sauce

1/4 teaspoon black pepper

1/2 cup sweet red pepper

1/2 cup chopped watercress leaves

1/2 teaspoon crushed garlic

Add oil and soy sauce to noodles, mix well. Add balance of ingredients and again mix well. Chill before serving.

Mrs. Roulette notes that she "uses canned pimento with excellent results and it is good for people who can't eat raw peppers. Also I use more garlic because I love garlic."

Skellan's Cajun chicken breasts

Serves 6

3 whole chicken breasts, split (6 breast halves)

1 (14 1/2 -ounce) can stewed tomatoes

1 (6-ounce) can tomato paste

1/2 cup chopped celery

1/2 cup chopped green pepper

1 tablespoon minced onion

1/2 teaspoon each red pepper flakes, thyme, basil, black pepper, white pepper, oregano, and garlic powder.

Remove skin from chicken breasts and place chicken in slow cooker. Combine stewed tomatoes, tomato paste, celery, green pepper, onion and spices, and pour over chicken. Cover and cook on low heat for 7 to 9 hours or on high for 4 to 5 hours.

Hughey's apricot jam

Makes 5 cups

2 (8-ounce) packages of dried apricots or 2 pounds of fresh apricots (peeling optional)

8 cups water (only 4 cups for fresh fruit)

1 1/2 cups sugar

1 1/2 lemons sliced thin

1 small orange sliced thin

1/2 cup lemon and orange juice mixed.

Mix ingredients in a large saucepan. Cook over medium heat for 30 minutes. Mash lightly with potato masher and cook, stirring, ,, 10 to 15 minutes more until thick. Cool. Place in sterilized jars and seal. Refrigerate after opening.


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

Recipe request

* Michael Gause of Baltimore writes "my wife and I are looking for the Fondue Parmesan that we enjoyed so much on a recent visit to the city of Quebec. It was a cheese mixture coated and then fried or broiled. And delicious."

* Landon Godsey of Baltimore would like to have "recipes for mock turtle soup."

* Judy A. Smith of St. Joseph, Mo., wants a recipe for hot tamales, "the kind that the hot tamale man would sell in the '60s and '70s in St. Joseph. They were 3 1/2 or 4 inches long and about as big around as a quarter, and the main ingredient outside was cornmeal. They were 35 cents each."

* Virginia Pollhein of Baltimore "would like to know if anyone recalls a shrimp soup recipe from the 1940s which contained smoked meat and vegetables much like crab soup and was thickened with rice or barley?"

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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