After a chill, potato rolls will warm your tummy

RECIPE FINDER

August 24, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

An oven treat from the refrigerator and pickled eggs in a jar are responses worth trying.

Jessica E. Burns of Los Alamos, N.M., asked for a potato refrigerator roll. She wrote that the recipe was "high in sugar, shortening and contained eggs and made enough for three large batches."

Charlotte Stevens of Baltimore responded.

Stevens' Refrigerator Potato Rolls

Makes about 3 dozen

1/2 cup warm mashed potatoes

1 1/2 cups warm water

2 packages dry yeast

1/2 cup sugar

1 teaspoon salt

2 eggs

1/2 cup softened butter or margarine

6 1/2 cups unsifted all-purpose flour

Measure flour in large bowl. Put yeast in warm water; add sugar and salt.

In a very large bowl, put 3 cups flour, eggs, butter, potatoes and yeast mixture. Mix with electric mixer at high speed until smooth. Add 2 more cups of flour and beat. Add remainder of flour and mix with hands until dough leaves sides of the bowl.

Oil top of dough and cover. Let rise in refrigerator for 2 hours until dough doubles. Remove and punch down. Cover and refrigerate for 1 to 3 days. Punch down each day. Remove from refrigerator about 2 hours before serving. Shape into rolls and cover them with a towel and let rise for about 1 hour. Bake at 400 degrees for 12 minutes or until brown.

Per roll: calories, 360; protein, 10 g; fat, 4 g; sodium, 219 mg; carbohydrates, 70 g.

Frances Kelley of Atchison, Ky., and Mildred Mowat of Walla Walla, Wash., each requested a recipe for preserving boiled eggs.

Emma Jean Siple of Baltimore responded with a recipe which she writes was passed down by her mother who was Pen'sylvania Dutch. "I hope they enjoy."

Siple's Pennsylvania Dutch Beet Eggs

1 dozen eggs

1 (20-ounce) can whole small beets with juice

vinegar to cover

salt and pepper to taste

Boil the eggs and peel. Put in a large pitcher. Cover with vinegar and add beets and juice. Add salt and pepper. Let stand in refrigerator for a day or two until eggs become red.

Ms. Siple notes that "I do not use the white vinegar and I have kept the pickled eggs up to two weeks or more in the refrigerator."

Per serving (1/12 of whole): calories, 104; protein, 7 g; fat, 6 g; sodium, 364 mg; carbohydrates, 5 g.

*

Correction: In last week's Recipe Finder, the first ingredient for the Louisiana Ring Cake topping should have read 3/4 cup of the cake batter.

Recipe requests

* Teresa M. Baker of Severna Park is seeking a cheesy onion soup "which is served at the Montgomery Inn in Cincinnati.

* Roxanne C. Thompson of Randallstown wants a recipe for "garlicky chicken wings which I got from a TV show some years ago. The wings were coated with a mixture including lots of garlic. My husband and I enjoyed them very much but have lost the recipe."

* Doris Meredith of Timonium writes. "My husband often speaks of the Grape-nut custard served by the Oriole Cafeteria many years ago. Do any of your readers have this recipe? If so will someone please share it?"

* Louise Dailey of Vaden, Wash., is looking for a Portuguese rice pudding recipe. "My grandmother used to make this pudding years ago. I never did get the recipe which has lemon rind in it and is a delicious dessert."

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. Note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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

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