Readers rise to challenge of request for chess pie

RECIPE FINDER

October 19, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

How about a chess challenge?

Not a game of chess but a "classic Southern chess pie recipe" such as the one that was requested by T. J. Leeds of Columbia.

Chef Gilles Syglowski chose responses from Lucille Lee of White Marsh, and Martine Clyne of Owensboro, Ky.

Ms. Lee included a note with her recipe. "This is my very favorite pie and I dare not show up at family dinners without it. It came to me from Tennessee," she wrote.

Lee's Lemon Chess Pie

1 cup sugar

1 tablespoon cornmeal

1 tablespoon flour

4 eggs unbeaten

1/4 cup butter, melted

1/4 cup milk

1/4 cup lemon juice

1/4 teaspoon lemon extract

Lightly toss together the first three ingredients. Then add the remaining ingredients and beat with a rotary beater until smooth and thoroughly blended. Pour into an unbaked 8-inch pie shell. Bake for 35 minutes at 350 degrees.

Per 1/8 of pie: calories, 185; protein, 4 g; fat, 6 g; sodium, 60 mg; carbohydrates, 30 g.

Clyne's Old-Fashioned

Chess Pie

2 cups sugar

2 heaping tablespoons flour

1 tablespoon cornmeal

1/2 cup melted butter

3 eggs beaten

1/2 cup buttermilk

1 tablespoon vanilla

Mix first three ingredients and stir in melted butter and vanilla. Add eggs and buttermilk and mix well.

Pour into unbaked 10-inch pie shell and bake at 425 degrees for 10 minutes. Reduce to 325 degrees and bake for 30 minutes or until set.

Per serving: calories, 374; protein, 5 g; fat, 11 g; sodium, 95 mg; carbohydrates, 66 g.

Recipe requests

* Mrs. R. Bodarky of Sparks is looking for a "no-fail banana cream pie from scratch. I've tried the recipe in 'Settlement Cook Book' and the condensed milk recipe I cut from a magazine but in both instances the pie wouldn't jell properly and became soupy," she wrote.

* Ann Townsend of Moravia, N.Y., is looking for a recipe for salt rising bread. "The kind that grandmother made that tasted so good when it was toasted," she wrote.

* Mrs. David Baker of Bend, Ore., wrote that "while vacationing in North Yorkshire, England, recently, we experienced the wonderful dessert called Treacle Sponge. After looking through every bookstore in our area for that recipe, I'm getting desperate to find it. Anyone out there have the recipe?" 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. PTC Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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