Perhaps you'll discover an addition to your culinary knowledge with these blueberry vinegar and pork and beans recipes.
Blueberry season is here and Marie J. Vocano of Deer Island, Ohio, wants to make blueberry vinegar.
Miriam Dunbar of Towson responded with two recipes, one of them very simple to make, plus a vinaigrette dressing made with blueberry vinegar.
Dunbar's Blueberry Vinegar
Makes 1 pint
2 cups white wine vinegar
2 cups blueberries, crushed
3 tablespoons sugar
1 strip orange peel
Combine vinegar and blueberries in a jar, cover tightly and store in a dark, cool place for 2 weeks. Shake the jar every few days to mix. After 2 weeks, strain and combine the vinegar with the sugar and orange peel in a non-aluminum saucepan. Bring to a boil and cook, stirring constantly, until the sugar is melted. Remove the orange peel and pour vinegar into clean, hot jars. Leave 1/2 -inch head room and cover tightly. Store in a cool, dry place for up to 1 year.
The simpler recipe for this vinegar is to place 1 cup of crushed blueberries in a hot, clean glass jar. Heat 2 cups white wine vinegar and pourinto the jar.
Cover loosely; let stand in a cool, dark place for 1 week. Strain to remove berries, and store vinegar in the refrigerator.
Dunbar's Blueberry Vinaigrette
Makes 2/3 cup dressing
1/3 cup salad oil
1/3 cup blueberry vinegar
1 tablespoon sugar
1 tablespoon grated ginger root
1/8 teaspoon salt
In a screw-top jar, combine all ingredients, cover and shake well Store in the refrigerator for up to two weeks. Shake before using.
Michael Turak of Plymouth, Pa., would like the recipe for "pork and beans that I found on a can and have lost."
A "Saturday night supper" is what Joan Demshock of Timonium calls her response.
Demshock's Saturday Night Supper
4 center-cut pork chops, thinly sliced
1 tablespoon oil
1 (28-ounce) can B&M brick oven baked beans
2 tablespoons apple jelly
2 tablespoons water
8 apple slices
In a skillet, brown chops evenly in oil. Drain on towel. Pour beans into a 2-quart casserole and place chops on top. Bake in a 350-degree oven.
After 45 minutes, baste the chops with a mixture of the water and jelly. Arrange the 8 apple slices on top and sprinkle with cinnamon. Bake an additional 15 minutes.
# Recipe requests * Barbara Schlaich of Westminster wants a recipe "for Bloomin' Onion and the dip served at the Outback Restaurant in Frederick."
* Susan Krupka of Frederick has lost her teriyaki marinade recipe that she says "contained soy sauce, wine, brown sugar, lemon juice, garlic and ginger as I remember but don't know how much or if that was all."
Chef Gilles 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.