John Wayne Casserole and fudge caramels are delicious stars in readers' eyes

RECIPE FINDER

September 13, 1995|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Named after a movie star, this dish can also take top billing. The John Wayne Casserole was the request of a reader from St. Michael's who had lost the recipe.

The same responses came from Sue Gill of Stewartstown, Pa., Charlotte Logan, no address, and Joan C. Johnstone of St. Michael's whose recipe came from "my daughter-in-law who lives in Albuquerque, N.M."

John Wayne Casserole

Makes 6 to 8 servings

2 (4-ounce) cans green chilies, drained

1 pound Monterey Jack cheese, coarsely grated

1 pound Cheddar cheese, coarsely grated

4 eggs, separated

2/3 cup canned evaporated milk, undiluted

1 tablespoon flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium tomatoes sliced

Heat oven to 325 degrees.

Remove seeds from chilies and dice peppers. In a large bowl combine grated cheeses and green chilies. Turn into a well-buttered, shallow 2-quart, 12-by-8-by-2-inch casserole. In a large bowl with electric mixer at high speed, beat egg whites until stiff peaks form when beater is slowly raised. In a small bowl combine egg yolks, milk, flour, salt and pepper. Mix until well-blended. Using a rubber spatula, gently fold beaten whites into egg yolk mixture. Pour this mixture over cheese in casserole and, using a fork, help it "ooze" through the cheese. Bake 30 minutes and remove from oven and arrange sliced tomatoes, overlapping around the edge of casserole. Bake 30 minutes longer or until a silver knife inserted in center comes out clean. Garnish with a sprinkling of chopped green chilies if desired.

*

After the casserole come the chocolate caramels requested by Ruth H. Crofton of Westminster who remembered the recipe from "the Hershey can long years past."

Roni Stavrides of Baltimore writes that the request "spurred me to dig out Hershey's 1934 Cookbook and I found the exact recipe she is looking for. The language is somewhat dated, however I will type it exactly as written."

Stavrides Fudge Caramels

Makes about 6 dozen caramels

2/3 cupful Hershey's Cocoa

2 cupfuls granulated sugar

1 cupful light corn syrup

1/8 teaspoonful salt

1 cupful evaporated milk

1/2 cupful water

1/4 cupful butter

1 teaspoon vanilla

Combine cocoa, sugar, corn syrup and salt in a heavy, 3-quart saucepan. Add evaporated milk and water. Bring to a boil over medium heat stirring constantly. Cook, stirring frequently, until mixture forms a firm ball in cold water (245-degrees). Remove from fire and drop in butter and vanilla, stirring to completely blend in butter. Pour into buttered 9-inch square pan. Cool. Cut into squares (scissors are helpful) and wrap in waxed paper.

Ray Saunders of Alexandria, Va.; Helen Unger, Glen Rock, Pa.; Ruth W. Williams, Owings Mills; Melissa A. Long, Dundalk and Margaret Luntz, Ethel Hubbard, Jo Anne S. Matschulat and Lee Packard, all of Baltimore responded with the same recipe from the 1934 Hershey's Cookbook. Some had found their copy in the 1971 reprinting of the book.

Recipe requests

* Douglas Poldmae of Baltimore has a request. He writes, "the health salad has disappeared from local deli display cases. It was a slaw with a light, low- or no-oil dressing. I believe, mostly white cabbage with a few red specs or other colors may have been present also. I believe it was a product of Manor Hill, a local producer of many kinds of salad."

* Bill Effinger of Baltimore writes that he has searched and searched for a recipe for making sun-dried tomatoes and cannot find one.

* James Paranilam of Baltimore wants to surprise his girlfriend by making her a "Lord Chesterfield Shrimp Scampi. Its like a sandwich and was once served at Pepper's Cafe on Belair Road, now closed."

* Ilene Spector of Owings Mills writes that she searched for 25 years for a coffeecake recipe she remembers from childhood in Brooklyn, N.Y. She tried most non-yeast recipes and finally found the one she wanted. "Now I've misplaced the recipe and only remember it was in a magazine published in the last 3 to 4 months and was called Overnight Coffee Cake. I'd be forever grateful for a copy."

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, 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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