Marinated shrimp sit in a bath of flavor

Recipe Finder

November 06, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

They're cleaned, cooked and curled up in a delicious sauce all ready to enjoy. "I love shrimp covered with a marinade," writes Sally Lynch of Baltimore. "But, I have lost the correct ingredients for making it."

Penny Ortegel of Jessup came up with the answer.

Ortegel's marinated shrimp

2 pounds medium shrimp cooked and cleaned

1 medium red onion, sliced

1 lemon, thinly sliced

1/2 cup sliced, pitted black olives

1/2 cup olive oil

3 tablespoons red wine vinegar

3 tablespoons lemon juice

1/3 cup chopped parsley

1 clove garlic chopped

1 bay leaf

1 teaspoon dry mustard

1 tablespoon chopped, fresh basil or 1 teaspoon dry basil

1 teaspoon salt

1/4 teaspoon black pepper

Layer shrimp, lemon slices, red onion and olives in a bowl. Combine remaining ingredients and shake well. Pour over shrimp and refrigerate overnight.

Raisin pie

Two requests for raisin pie have been answered. Mrs. J. Orelson of Baltimore asked for a raisin pie that did not have honey in it, "which makes the pie too sweet."

Arnold G. Parish of Turkey, N.C., also wants a raisin pie recipe. He wrote that his mother was a great cook and "she has passed away and my taste buds long for the desserts she used to make."

Their answer came from Mary Lou McKenzie of Orrum, N.C., who noted that the pie "was one of my favorite childhood tastes and smells. The recipe is from the "Mennonite Community Cookbook."

McKenzie's raisin pie

1 cup raisins

2 cups warm water

1/2 cup sugar

1 egg

3 1/2 tablespoons flour or minute tapioca

1/4 teaspoon salt

1 tablespoon butter

2 tablespoons lemon juice

1 teaspoon grated lemon rind

1 baked pie shell

Add warm water to raisins, cover, simmer for 30 minutes. Drain, remove raisins and reserve liquid. Add enough water to raisin liquid to make 2 cups.

In a large saucepan, combine flour or tapioca, sugar, salt and the 2 cups raisin liquid. Cook over direct medium heat, stirring constantly, until thickened.

Pour small amount of hot mixture over beaten egg. Stir vigorously.

Return to saucepan and bring to a boil, stirring constantly. Remove from heat, add butter, lemon juice, rind and raisins. Cool slightly and place in a baked pie shell.

Serve covered with whipped cream. Or, whip 2 egg whites for a meringue topping.

Bake the pie at 325 degrees until the topping is golden brown.

Recipe requests

Judy Barron of Bend, Ore., says she has lost her recipe for a pizza dough "that was very simple. It contained a can of beer and there was no need to wait for it to rise."

Mrs. John Ferency of Jackson Spring, N.C., wants the tangy Greek dressing recipe she has had on salads at Greek festivals. "I have observed the other ingredients but can't duplicate the dressing."

Renee Paris of Woodstock, Ill., wants a recipe for apple cider doughnuts.

Marcia K. Wilke of Walla Walla, Wash., writes that she has been trying to find a recipe for red potato with yogurt salad that she saw in a magazine in 1986. "I would appreciate it if someone could locate the recipe for me."

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, 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 that each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 11/06/96

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