From soup to dessert with cherries on top!

RECIPE FINDER

April 06, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Vegetables and chocolate with cherries? No need to guess, they are a meatless soup and a cake, both of which are easy to plan, easy to prepare and, oh, so easy to eat.

Gloria Kohlhepp and Mrs. William H. Waring, both of Baltimore, requested a vegetable soup without meat. Mrs. Kohlhepp wrote, "when my children were younger we would have lunch at Hutzler's in Westview Mall and they enjoyed the vegetable soup better than anything. It had no meat in it but lots of vegetables and a tomato broth. I brought home quarts of it on occasion."

Mrs. R. Paciarello of Baltimore sent in Chef Gilles Syglowski's choice for a vegetable soup without meat.

Paciarello's vegetable soup

7 cups water

1 38-ounce can whole tomatoes

4 chicken bouillon cubes

1 cup chopped onion

1 cup thinly sliced carrots

1 cup diced raw potatoes

1 10-ounce package frozen peas

1 10-ounce package frozen baby lima beans

1 10-ounce package frozen corn

1 tablespoon salt

1 bay leaf

1/2 teaspoon sweet basil leaves

1/4 teaspoon dill seed

1/4 teaspoon pepper

Combine all ingredients, bring to a boil. Reduce heat and simmer for 1 hour or until vegetables are tender.

*

Betty P. Bosley of Washington requested a recipe for a "1949 or 1950s [baking contest] winner called Choc-o-Cherry Cake. I used to make this cake just about everytime a cake was made in our house and now, suddenly, I can't find the recipe," she wrote.

Her answer came from Betty M. Buettner of Annapolis who writes that she has also made this delicious cake for many years.

Buettner's choc-o-cherry cake

3 cups sifted all-purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup butter or margarine, softened

1 1/2 cups milk

3 eggs

1/4 cup maraschino cherry juice

3 squares unsweetened baking chocolate, melted

12 maraschino cherries chopped

FROSTING

4 squares unsweetened baking chocolate

1/4 cup butter

1 pound confectioners' sugar

1/2 cup milk

1 teaspoon vanilla

1/4 teaspoon salt

6 chopped maraschino cherries

maraschino cherries for decoration

For the cake, sift together the flour, sugar, baking soda and salt. Add the butter and milk and beat for 1 1/2 minutes. Add the eggs, juice, chocolate and chopped cherries. Again beat for 1 1/2 minutes.

Turn into 3 greased and floured 9-inch round cake pans and bake at 350 degrees for 30 minutes. Cool and frost.

For the frosting, melt chocolate and butter together. In a large bowl, combine the sugar, milk, vanilla and salt. Add hot chocolate mixture and chill for 10 minutes. Beat 3 to 5 minutes until it's of spreading consistency. Stir in chopped cherries. Frost cake and decorate with cherries.

Recipe requests

* Judy Hanar of Owings Mills wants a recipe similar to the Romano cheese salad dressing from the Pizza Hut.

* Edith De Haan of Woodstock, Ill., wants a recipe for making Holland Rusk. "I used to have the recipe but it was lost when I moved," she wrote.

* L. H. of Baltimore writes "I love sesame chicken and would like a recipe similar to that sold in the Giant or a few other stores. The ones in the new cookbooks all taste like they have too much soy sauce. Could your readers help?"

* Laune Collacchi of Baltimore wants a red pepper sauce like the one she and her husband had in St. John this past summer. "It was on a delicious gnocchi appetizer and was a red bell pepper sauce that was creamy and garlicky. I am looking for any red pepper sauce recipe I can find."

* Jessica E. Burns of Los Alamos, N.M., wants a recipe for a potato refrigerator roll. "It was high in sugar, shortening and contained eggs. It made enough for three large batches which could be used as sweet rolls or dinner rolls. It has disappeared from my files and I would be most grateful to find it again," she wrote.

* M. G. McLaughlin of Baltimore wants a recipe for a drop sugar or sour cream cookie.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. 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.

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

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