Meatball stroganoff will heat up appetites

Recipe Finder

November 15, 1995|By Ellen Hawks | Ellen Hawks,SUN STAFF

For one of those cold winter nights ahead, try meatball stroganoff, served over noodles or rice. Warning! It may increase your guest list for dinner.

Trudy Ray of Fayetteville, N.C., requested the recipe, which "I lost and I've searched for years and can't find it."

From Stewartstown, Pa., Rosemary McCloskey responded with her family's recipe.

Meatball beef stroganoff

1 pound ground beef

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup bread crumbs

1/2 cup milk

oil

SAUCE:

1 tablespoon margarine

1/4 cup chopped onion

1/2 pound sliced mushrooms

1 cup beef stock or bouillon

2 tablespoons flour

1 teaspoon Worcestershire sauce

1/4 cup sour cream

To make meatballs, break up meat and add seasonings, crumbs and milk. Blend well and form into 1- or 1 1/2 -inch-in-diameter balls. Brown in lightly oiled frying pan. Remove and set aside. Drain excess oil but do not scrape pan. Add 1 tablespoon margarine to the pan. Add onions and mushrooms and cook on low, stirring often. Add bouillon, stir in flour and blend well. Add meatballs. Add Worcestershire sauce, to taste.

Cover and simmer on low for about 20 minutes, watching and stirring as needed. It burns easily. Remove from heat and stir in sour cream. Serve over egg noodles or rice.

Mary Beth Bowen of Baltimore requested the recipe for a chocolate cake with holes in the top that are filled with milk and ice-cream toppings and covered with Heath Bars.

Go on!! Could it be?

Sure could.

Many readers responded with similar recipes. Mary Beth Shelton of Catonsville and Julie H. Fitzsimmons of Cape Carteret, N.C., called the recipe "almost better than sex cake." Sherry Kellberg of Fayetteville, N.C., called it "almost better than baseball cake." Marian McKernan -- "I'm visiting Baltimore from Pittsburgh, Pa."

Chef Gilles Syglowski chose Ms. Shelton's cake.

Shelton's chocolate cake

1 box German chocolate cake mix

1 can condensed milk

1 jar caramel ice-cream topping

1 jar chocolate ice-cream topping

1 (8 ounce) container Cool Whip

4 Heath Bars, crushed

Bake cake according to directions. When cake is taken out of oven, poke holes in top of hot cake with the handle of a wooden spoon and pour condensed milk and both ice-cream toppings over holes. Refrigerate for at least 2 hours. Before serving, spread Cool Whip over top and sprinkle crushed Heath Bars on top.

"Yum!!" added Mary Beth Shelton.

Recipe requests

* Becky Koning of Pope Air Force Base, N.C., wants a recipe for chicken stuffed with crab meat, which, she writes, she lost before she returned it to a friend "who had first made the dish for her husband when they began dating. I've been forgiven, but I thought this would be a nice way to make amends," she wrote.

* Georgette K. Sano, also of Pope AFB, N.C., is searching for a potato salad that she had from a bakery/sandwich shop located in the market area of Seattle, Wash. "It was the best I've ever eaten and was made from unpeeled red potatoes and had grated radishes, which made the dish colorful. But the most distinct feature was it contained no eggs and would make a perfect low-fat recipe."

* Marla J. McIntyre of Chesapeake Beach is looking for a recipe for zucchini bread "where you blend all the ingredients, including zucchini, in the blender."

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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