Bubble and squeak responses come by the potful

Recipe Finder

June 26, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Bubble and squeak is a recipe that Pamela K. Howell of Baltimore is trying to find. "It is a dish that contains potatoes and cabbage and the name comes from the noise it makes when it is cooking," she wrote.

Her answer came from many directions, including Barbara Cantor of St. Leonard, who is a volunteer to the Calvert Marine Museum in Solomons and is editor of the museum's 25th anniversary cookbook "Charting Your Courses."

This recipe "is a favorite among the volunteers and members of the museum. In fact, the names of the two adorable and playful river otters at the museum are Bubbles and Squeak."

Cantor's bubble and squeak

Serves 6 to 8

1/4 cup butter or bacon drippings

dTC 1 small onion chopped

2 cups cooked sliced cabbage

2 cups mashed potatoes

salt and pepper to taste

Melt butter or drippings in large skillet. Saute onions until translucent. Add cabbage and mashed potatoes.

Press with a spatula to form a pancake. Cook over medium heat until well browned on bottom. Slide the pancake carefully onto a plate and flip it back into the skillet to brown the other side. Cook until brown and cut into wedges to serve.

Irene Paylor of Auburn, N.Y., who sent in a similar recipe, says it may be a strange-sounding dish but is dearly loved by the Irish, who make it much like Barbara Cantor does.

The English also favor it, according to Jon Dehart of Baltimore, whose recipe came from the 1981 cookbook "Great British Cooking: A Well Kept Secret" by Jane Garmey. "The dish was an economical way to use up leftover vegetables and bits of cold meat, which can be added to the basic recipe and then served with 'wow-wow sauce.' "

Dehart's wow-wow sauce

1 ounce butter

2 tablespoons flour

1 1/4 cup meat stock

1 tablespoon Worcestershire sauce

2 tablespoons prepared English mustard

2 tablespoons chopped parsley

salt and freshly ground black pepper to taste

4 pickled walnuts, optional

Melt butter in a saucepan over low heat. Add flour and cook for 2 minutes, stirring constantly. Gradually add meat stock and continue to cook until it makes a smooth sauce. Season with the vinegar, Worcestershire sauce and mustard.

Cook gently for an additional 10 minutes and stir in the parsley, salt and pepper. If desired, add the walnuts, finely cut, to the sauce.

Recipe requests

Vivian Autry of Fayetteville, N.C., is looking for a "creamy vegetable soup like the ones sold at the Dixie Stampede in Myrtle Beach, S.C., or in Gatlinburg, Tenn. Can you help?"

Ann Sadler of Crystal Lake, Ill., is looking for a recipe for Linzer torte or bars like those made in Galena, Ill., or in Banff, Alberta.

Polly Marshall of Hudson, S.D., wants a recipe for asparagus pickle. "Saw some in a store in Sioux Falls, Idaho, and they were pickled in a tall glass jar."

Roland S. "Ron" Ormrod remembers an appetizer he had at Maria's 300 in Little Italy which was called Spedino Romano. "I can remember it was bread triangles which looked like they had been both deep-fried and baked. And between the bread was, I think, a mixture of anchovy paste and melted cheese. A small amount of some sauce was over it with a few anchovies on top. With Maria's 300 long gone, so is the dish. Also I remember Max the violin player, who would come around table to table and play requests. Thanks for the help."

Anna M. Erickson of Crooked River Ranch, Ore., is seeking a recipe for sweet and sour chicken livers. She notes that she had used this recipe for many years but lost it in a move.

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.

Pub Date: 6/26/96

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