Stick to the basics with soup and cookies


March 09, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Let's have some good old basics like potato soup and soft chocolate chip cookies, some bound-to-stick-to-your-ribs and satisfy-your-sweet-tooth cooking.

Audrey Gilbert of Annapolis wrote, "Help! I'd like a recipe for soft chocolate chip cookies. My grandchildren are waiting."

Her answer came from Debbie Grady of Baltimore who says she is always asked to bring these cookies to family and work events. "They don't last five minutes. I hope Mrs. Gilbert's grandchildren like them."

Grady's chocolate chip cookies

1/2 cup margarine

1/2 cup butter-flavored Crisco

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 1/2 cups oatmeal (blend in a blender until a powder forms)

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

12 ounces chocolate chips

Cream margarine, Crisco and sugars. Beat in eggs and vanilla. Mix dry ingredients together and add to moist mixture. Add chips last and drop by tablespoon on ungreased cookie sheet. Bake in a 375-degree oven for 6 to 8 minutes.

Some soft cookie advice: Ann Frazier of Towson wrote that "any cookie will be softer if cooled on a tea towel rather than a rack because they retain moisture when air doesn't circulate under them." Caroline Ford of Essex says she bakes her cookies a few minutes less than any recipe calls for and stores them "in an airtight container with a slice of white bread, which keeps all kinds of cookies nice and soft."


Susan Jones of Glen Burnie requested a potato-soup recipe. She wrote that she wanted to make soup similar to what she had in Breezewood Pa., when "my Dad and I stopped for lunch at Bob Evans' General Store restaurant. We ordered the potato soup and it was delicious. Potatoes were cut in large chunks and there were pieces of carrot and celery. The broth was creamy but not thick and had a mild onion flavor." Her answer came from Joan D. Cornish of Baltimore.

Cornish's creamy potato soup

6 strips of bacon

1 large onion, chopped fine

2 stalks celery

1 cup canned chicken broth

2 cans cream of chicken soup

2 large cans evaporated milk

2 carrots sliced thin

1/8 cup fresh chopped parsley

2 tablespoons butter

2 cups cubed potatoes

1/2 teaspoon each of salt and sage

Brown bacon and saute onions in drippings. Drain. Crumble bacon bits and put with all ingredients in a crock pot and cook until done and creamy. It may also be prepared on top of stove.

Mrs. Cornish says she eliminates the bacon on occasion and adds 3 to 4 tablespoons bacon bits and sautes the onion in a small amount of canola oil.

Chef Gilles Syglowski, who chose the recipe, preferred using only one stalk of celery for the soup.


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

Recipe requests

* Dorothy McNally of McHenry, Ill., writes that she went to Florida "a couple of years ago and had a strawberry cookie. I've been looking for a recipe for it ever since."

* Dora B. Collector of Baltimore is interested in finding a bread called cool rise bread which "is prepared the day previous to baking and is then shaped in strips and formed like a challah."

* M. A. Korman of Garrison wants a recipe for butter crunch cookies similar to those made by the Silber's Bakery.

* Toni Radomski of Cockeysville writes, "My husband threw out a recipe for a 'Kandy Kake' which was a wonderful cake topped with a peanut-butter layer and melted Hershey bars on top. I got rave reviews with this cake."

* Carol C. McVey of Bel Air wants a crab pie recipe, which, she writes, is prepared with a pie shell, crab meat, cheese, etc.

* Mrs. H. C. Dreier of Baltimore remembers that the old Bond Bakery at North Avenue and Harford Road sold a delicious cookie in shapes of cards such as a spade and a diamond. They had a slight taste of spice and were sold by the salesman in a truck. She would like to have the recipe.

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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