From Hawaii to Oregon to Baltimore, this recipe was well worth the trip. Pat Copley of Gilchrist, Ore., requested a recipe for Hawaiian meatballs made with pineapple. From the many responses, Chef Gilles Syglowski chose this one from Norma Bosse of Sparks.
Bosse's Hawaiian meatballs
1 1/2 pounds ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 1/2 teaspoon salt
1/4 teaspoon ginger
1/4 cup milk
1 tablespoon shortening
2 tablespoons cornstarch
1/2 cup brown sugar, packed
1 can (13 1/2 -ounces) pineapple tidbits, drained (reserve syrup)
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoons into balls. Melt shortening in large skillet. Brown and cook meatballs, then remove and keep warm. Pour fat from skillet.
Mix cornstarch and sugar and stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet, cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper, heat through.
Pearl L. Hess of Baltimore, who sent in a very similar recipe, uses crushed pineapple and she chops the green pepper very fine.
Ruth Schultz of Baltimore requested a "good rum sauce to put over baked apples."
Bonnie R. Hull of Williamsport responded.
Hull's rum sauce
2 egg yolks (use pasteurized eggs if desired)
1 cup sifted confectioners' sugar
6 tablespoons rum
1 cup whipping cream whipped until stiff
1 teaspoon vanilla
Beat eggs, add sugar and beat until dissolved, add rum slowly and beat until well-blended. Fold in whipped cream and vanilla.
Eva Hyson of Essex wants a bread recipe called Rounto bread, like that served with shrimp at a "restaurant in Canton called Amicci's. It is out of this world."
Mrs. A. Rose of Westminster writes, "Please find me a recipe for a layer cake with a chocolate pudding filling."
William Mac Indoe of Joppa remembers his grandmother's steak and kidney pie from the 1930s in New York City. "She had been a cook in London in the 1890s, and I also remember her buying a meat pie, about 4 inches across, at the grocer's in New York. They were kept in the icebox, and I don't know if they were pork or beef, but I loved them when she heated them up on the stove. I'd like to know how to make both pies," he wrote.
Ruth A. Rodin of Longview, Wash., remembers the 1960s and "a long winter spent in Antiga, Wis. A German lady befriended us and gave us sauerkraut, which she made in a jar. It was very light pink, very juicy and she put dumplings on it after heating it in the oven. Any chance of finding this delicious and thrifty meal?"
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.
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Pub Date: 4/17/96