After dirty rice, prepare for a good slump


March 16, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Dirty rice doesn't require a washing machine or vacuum to clean up. Like magic, it disappears the minute it is served. The recipe request came from S. A. LaMonte of Baltimore who wrote, "my Creole grandmother had a Louisiana recipe called dirty rice which was made from chicken giblets, celery, rice etc., and I'd love to have it."

James Dieterle from Longview, Wash., a long way from Creole country, responded. He noted his recipe came from Justin Wilson's "Homegrown Louisiana Cookin' " cookbook. Dirty rice can be used as stuffing, a side dish or main meal. Serve leftovers with eggs for breakfast.

Dieterle's dirty rice

Makes 10 servings or enough to stuff one large hen or 8 to 10 bell peppers

2 tablespoons bacon drippings

1/2 pound lean ground beef

1/2 pound lean ground pork

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped fresh parsley

1/2 cup chopped green onions

1 pound chicken giblets, boiled and chopped

4 cups reserved giblet stock

1 tablespoon minced garlic

8 cups cooked rice

1 cup dry white wine

1 teaspoon crushed dried mint

2 tablespoons Worcestershire sauce

salt to taste

Louisiana Hot Sauce, ground cayenne and/or pepper to suit your taste

In a large deep saucepan over medium heat, saute ground beef and pork in bacon drippings until crumbly. Add the onion, celery, parsley and green onions and cook until the onions are clear. Stir in chopped giblets, stock, garlic, rice, wine, mint and Worcestershire. Add salt and optional hot seasonings. Mix everything together well and cook, stirring occasionally, about 20 minutes. Reduce heat to low, cover and cook 1 hour.


A blueberry slump recipe requested by Diane Deutsch of Ellicott City, will help your spirits and appetite soar. Chef Gilles Syglowski's choice was from Frances C. Blough, also from Ellicott City, who wrote. "I am 85 and I was going [through] recipes and found this one. I will never need it now so here it is with my good wishes."

Blough's blueberry slump

Serves 8

2 1/2 pints fresh blueberries

juice of 1 lemon

1/2 cup plus 2 tablespoons sugar

2 tablespoons cornstarch

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1 1/2 cups flour

1 teaspoon baking powder

1/8 teaspoon each salt, grated nutmeg, ground ginger, ground mace

1 teaspoon finely grated lemon zest (grated peel without the pulp)

6 tablespoons unsalted butter, chilled

2/3 cup milk

creme fraiche or whipped cream for topping

In a large glass bowl, combine blueberries, lemon juice, 1/2 cup sugar, cornstarch, cinnamon and cardamom. Divide this mixture evenly among 8 lightly greased 10- or 12-ounce baking dishes. In a medium bowl, combine flour, remaining sugar, baking powder, salt, nutmeg, ginger, mace and lemon zest. Cut in butter until mixture resembles coarse crumbs. Add milk and stir just until dry ingredients are moistened. Divide this dough into 8 equal parts and drop by spoonfuls onto the blueberry mixture. Bake in a 425-degree oven for 30 to 35 minutes until blueberries are bubbly and top is golden. Serve with topping.


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

Recipe requests

* Betty House of Jarrettsville asks, "could you really do this, find a recipe for the turkey barbecue that was served at the old Read's drugstores in Maryland. I can't wait."

* Nancy K. Pusey of Perry Hall wants a recipe for Belgian waffles similar to those served at the Cinnamon Tree Restaurant in Hunt Valley.

* M. G. C. of Baltimore is seeking a recipe for veal scallopine similar to the "one that was once served in the Savoia Restaurant on Park Avenue which has been closed for about 10 years," she writes.

* Edwin Line of Bend, Ore., wants to know how to make a Salisbury steak.

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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