Make pepper pot soup to warm the heart, cinnamon cake to keep it sweet

RECIPE FINDER

July 13, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Hoist a winning flag for some Pepper Pot Soup and old-fashioned Cinnamon Cake.

Mrs. S. M. Dugan of Glen Arm asked for the soup and Irene Toner of Glen Burnie requested the cake.

Chef Gilles Syglowski chose a soup recipe from Claramarie Trombetta of Timonium who noted that it came from the "Loft Restaurant in South Bend, Ind., which closed in 1981."

Pepper Pot Soup

3 (46-ounce) cans chicken broth or enriched chicken broth

4 cups chopped celery

2 cups diced onions

4 (16-ounce) can peeled tomatoes, crushed

5 bay leaves

1 heaping teaspoon sugar

1 heaping teaspoon pepper

1 heaping teaspoon chicken bouillon

4 cups diced green pepper

DUMPLINGS:

4 eggs

3/4 cup milk

1/4 teaspoon each nutmeg and pepper

1 1/2 to 2 cups flour

ROUX:

1/2 cup margarine

3/4 cup flour

Begin the soup by placing the first 8 ingredients in a large pot and mixing well. Partially cover pot and cook approximately 1 1/2 hours until celery is tender. Add green peppers and bring soup to a boil.

For the dumplings, blend all ingredients together into a thick and smooth batter. Use the amount of flour needed for a consistency that would drop from a spoon. Drop dumplings from a wet teaspoon into the hot soup. When dumplings are finished, reduce heat to simmer.

For the roux, melt margarine and stir in flour making a thick roux. Cook until slightly browned.

Take out about 3 or 4 cups of the hot soup broth and pour it into the hot thick roux, stirring constantly until thoroughly blended. Revert this mixture into the soup and stir well for 5 minutes to thicken. Season to taste, especially with pepper.

*

Ginny Wolfkill from Joppa answered the request for a cinnamon cake by sending in one which was printed in The Sun in 1987.

Wolfkill's Cinnamon Cake

4 eggs

2 cups granulated sugar

2 cups sifted flour

1 cup milk

1/4 pound butter

2 teaspoons baking powder

1 teaspoon vanilla

TOPPING:

1/8 pound butter melted

1/2 cup granulated sugar

1 tablespoon cinnamon

For the cake, beat eggs, add sugar and mix thoroughly. Add flour to egg mixture. Heat milk and butter just to boil, but do not boil. Add to flour mixture while still hot. Add baking powder and vanilla. Mix well.

Pour into a 13-by-10-inch pan or two 8-by-8-inch pans and top with topping.

For the topping, mix sugar and cinnamon. Sprinkle mixture over cake batter. Drizzle melted butter over the top.

Bake at 350 degrees for 30 to 40 minutes.

Recipe requests

* Arthur Cheek of Baltimore writes that he would like a recipe for minced pork barbecue "which was sold in this area during the 1940s and 50s. It was served on a square bun with cole slaw on top at a carry-out called Dixie Pig on the Marboro pike. They went out of business."

* Marie J. Vocana of Deer Island, Ohio wants a recipe for making blue berry vinegar.

* Nicole Reed of Edgewood is thinking ahead. She writes that she would like to have a Christmas log like the one her mother made. "It was a cake mixture, not chocolate, and had nuts on it, rolled jelly-roll style with a cream cheese-like filling.

We lost the recipe."

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

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.