Readers send hot tips to help cooks get frozen pickles, spaghetti salad down cold


October 05, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Frozen bread-and-butter pickles and spaghetti salad? Try them. Perhaps you'll be oh-so-glad you did.

Roberta Zuk of Baltimore wrote that she hoped "someone would pass on a frozen bread-and-butter pickle recipe."

Rita Roland of Churchville responded.

Roland's Frozen Pickles

24 cucumbers sliced

10 medium onions

1 gallon water

1 cup salt

4 to 4 1/2 pounds granulated sugar

4 cups white vinegar

1 tablespoon celery seed

1 tablespoon mustard seed

1 tablespoon turmeric

Mix the cucumbers, onions, water and salt and refrigerate for 24 hours. Drain and rinse two to three times making sure the salt is out.

Mix the remaining ingredients and heat until sugar is dissolved. Cool, then pour over the cucumbers. Again refrigerate for 24 hours. Put in containers and freeze.

Rita Roland says she recycles 8-ounce plastic containers for the pickles and, depending upon the size of the cucumbers, she gets approximately 15 to 17 plastic containers of pickles.

Per ounce: calories, 69; protein, 1 g; fat, 0 g; sodium, 55 mg; carbohydrates, 17.2 g.


Eleanor Wendt of Woodstock, Ill., wrote that her husband brought home a spaghetti salad from a local grocery chain and it was delicious. "Please help," she wrote.

Nancy Warren of Baltimore responded.

Warren's Spaghetti Salad

Makes about 10 cups

1 pound spaghetti

1/2 bottle McCormick Salad Supreme

8 ounce bottle Italian salad dressing

1 cucumber diced

1 large tomato diced

Cook spaghetti according to package directions. Drain and run cold water over it to cool. Add all of the ingredients and mix well.

Ms. Warren says she varies this salad by using shells, rotini or any pasta. "I also use the spinach or tomato pasta mix for a different flavor," she wrote.

Per 1 cup: calories, 293; protein, 7 g; fat, 13 g; sodium, 414 mg; carbohydrates, 36 g.

Recipe requests

* William D. Laudeman of Evansville, Ind., wrote that "one of the great treats of late summer, during the 21 1/2 years I lived in Baltimore while working at Social Security headquarters, were the peach cakes baked by the now defunct Silber's bakeries. I wonder if it is possible to obtain a peach cake recipe. I have mail subscriptions to The Evening Sun and The Sunday Sun so I won't miss any you might publish," he wrote.

* B. C. Reir of Towson wants a coleslaw similar to that served at Kentucky Fried Chicken. "I've tried all kinds of combinations of spices but can't come up with the wonderful flavor," she wrote.

* Sally Turner of Severna Park wants a recipe for 13-bean soup to be used as part of a gift "in which you put the beans, recipe and spice bag in a canister and give it for a present. It was in a magazine in 1988 and I've lost the instructions and I now have 13 bags of beans waiting around," she wrote.

* Debra Oliva of Algonquin, Ill., wants a recipe she and her brother once enjoyed. "I've been trying to duplicate a cream of tomato soup we used to have at the South Shore Country Club in Chicago when we were kids. Maybe I'm 25 years too late but I told him I'd give it a try. Thanks," she wrote.

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

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