Grape jelly is option for meatballs

Recipe Finder

August 07, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Swedish meatballs made with grape jelly? Now that's a combination you shouldn't ignore.

B. Roemer of Baltimore requested the meatball recipe. She noted that it had a sauce made with many things, including grape jelly.

Chef Gilles Syglowski chose the response of Lesley Dederer of Cockeysville, who wrote that the recipe was from the "Elegant But Easy" cookbook, 1976.

Dederer's meatballs

Makes 50 to 60 meatballs

2 pounds ground meat

1 slightly beaten egg

1 12-ounce bottle chili sauce

1 10-ounce jar grape jelly

1 large grated onion

juice of 1 lemon

salt to taste

Mix meat, egg, onion and salt and shape into small balls. Drop into the sauce made with chili, grape jelly and lemon juice. Simmer until brown. Refrigerate or freeze. To serve, bring to room temperature, reheat in chafing dish and serve with cocktail picks.

Chef Syglowski said, "I didn't like the grape jelly in it, so I left it out."

How to make hard candy was the request of Mattie Pipkin of Fayetteville, N.C.

Donna Hinkle of Deale responded. She wrote that she'd been using this recipe for about five years, adding that "finding a recipe for hard candy was, like its name, hard. I found this one in 'Better Homes and Gardens 1985 Best Recipes Year Book.' "

Hinkle's hard candy

2 cups granulated sugar

2/3 cup light corn syrup

1/2 cup water

1/4 teaspoon oil of cinnamon, cloves, anise, peppermint or wintergreen

few drops of food coloring

If you have a hard candy mold, spray it with nonstick vegetable coating. If not, spray a sturdy cookie sheet with the coating and sprinkle it with powdered sugar.

Combine sugar, corn syrup and water in a heavy 2-quart saucepan and cook over medium-high heat to boiling, stirring constantly with a wooden spoon. Cover with lid for 1 minute. Remove lid and reduce heat to medium. Clip a candy thermometer to side of pan.

Continue cooking mixture over medium heat, stirring occasionally, until the thermometer registers 300 degrees, which the hard-crack stage. This entire process should take about 10 minutes.

Mixture should have boiled at a moderate, steady rate over entire surface. Remove the saucepan from heat, remove the thermometer and stir in oil seasoning of your choice and any color you desire.

Immediately spoon into molds or pour onto a cookie sheet and let stand 10 minutes or until firm. Invert molds to remove candy. If on a cookie sheet, candy may be cut with scissors or broken into pieces with knife handle or hammer. Lollipops can be made out of this with sticks and lollipop molds.

Cynthia H. Tatum of Parkton, N.C., says hard candies will keep at room temperature for about six weeks. Emily H. Pliskatt of Jackson Springs, N.C., likes to chill her hard candies before cracking into desired pieces. Sally E. Preble of Westminster pours her candy onto a marble slab or a sturdy cookie sheet until cool and before putting the pieces into a jar. She also sprinkles them with confectioners' sugar to keep them from sticking together in the jar.

Recipe requests

Al Thomas of Hagerstown is looking, he writes, "for the recipe for the fabulous crab cakes that are offered at Angelina's on Harford Road in Baltimore City."

Diane Gartner of Owings Mills wants a recipe for zucchini Parmesan.

Rhonda Fabella of Ellicott City wants a recipe for gyro burgers, which she found in a "healthy eating magazine within the last 10 years" that she lost.

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.

Pub Date: 8/07/96

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