Stuffed baked potato taste in a soup

Recipe Finder

September 11, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Soup and pie. Anything better?

Clara T. Butsell of Walla Walla, Wash., requested a sour cream lemon pie and Jeanne Woeste of Bismarck, N.D., requested a baked potato soup which "I had at Hops in Clearwater, Fla., and in Colorado Springs, Colo., and at Hulahans in Bismarck, and no one will share the recipe."

Well, there was no lack of sharing for these requests.

Pat James of Hanover sent in Chef Gilles Syglowski's choice for baked potato soup.

James' baked potato soup

Makes 8 to 10 servings

4 large baking potatoes

2/3 cup flour

1/4 teaspoon salt

4 chopped green onions

1 1/4 cups shredded Cheddar cheese

2/3 cup margarine

6 to 7 cups milk

1/2 teaspoon pepper

12 pieces of bacon, cooked and crumbled

8 ounces sour cream

Wash potatoes and bake one hour at 400 degrees. Let cool. Cut and scoop out pulp. Discard skins.

In a large pot, melt margarine and add flour and stir until smooth. Cook one minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly.

Add potatoes, salt, pepper and half the onions, 1/2 cup bacon and 1 cup cheese. Stir in sour cream. Add more milk if needed until mixture reaches serving consistency. Serve in bowls and top with remaining bacon and cheese. Use extra onion as a garnish.

James also has developed her own way of making this recipe. She uses 4 cups chicken stock and 2 cups half-and-half for the liquid. She does not add the sour cream, bacon or cheese.

In similar recipes, Catherine Mudd of Washington uses regular milk, American cheese shredded, and bacon plus 2 teaspoons snipped fresh dill or 1/4 teaspoon dried dill.

Susan Shinski of Glen Burnie sent in her sister Pat's recipe, which calls for the dill and she used skim milk for the liquid, 1/2 cup Cheddar cheese in the soup and crisp bacon for garnish.

Mary Sue Gladden of Salisbury responded with the pie recipe.

Gladden's sour cream lemon pie

Makes 8 servings

1 cup sugar

3 1/2 tablespoons cornstarch

1 tablespoon lemon rind, grated

1/2 cup lemon juice, fresh

3 egg yolks, slightly beaten

1 cup milk

1/4 cup butter

1 cup sour cream

1 baked 9-inch pie shell

1 cup heavy whipping cream, whipped

lemon twist for garnish

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk a heavy saucepan. Cook and stir over medium heat until thick. Do not boil. Stir in butter and cool mixture to room temperature.

Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twist. Store in refrigerator until ready to serve.

Recipe requests

Carolyn J. Hyatt of Baltimore would like a recipe for a Passover cake made with jam and macaroon topping like that made by Silber's bakery.

Rose Knockaert of Woodland, Wash., is "looking for an old recipe that I have lost or mis-placed called Cottage Pudding. It isn't a pudding at all. It is a kind of loaf or pound cake with a wonderful cooked, rather thick, sauce that goes over the individual servings. I remember there was nutmeg in it. I originally got the recipe from my mother-in-law in 1951."

Loretta Nelson of Canton, S.D., wants a recipe for pancakes made from sour dough. "This dough is used when camping," she wrote.

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: 9/11/96

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