Just clam up and let guests dig into dip

Recipe Finder

December 25, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Enjoy this easy recipe, which calls for ingredients you may already have on hand, plus a list of recipe requests that will offer you an opportunity to continue the holiday giving spree.

Martha Hihn of Baltimore requested a recipe for a clam dip made with Kraft cream cheese, "which I lost when moving."

The recipe from Alice L. Ryan of Algonquin, Ill., was the one chef Gilles Syglowski selected. Karen K. Reed of Kelso, Wash., sent in a similar recipe.

Ryan's clam dip

Makes 1 2/3 cups

1 (8-ounce) can minced clams

1 garlic clove cut in half

1 (8-ounce) package Philadelphia Brand cream cheese

2 teaspoons lemon juice

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon salt

dash of pepper

Drain clams, reserving 1/4 cup liquid. Rub inside of mixing bowl with garlic. Combine clams, clam liquid, softened cream cheese and remaining ingredients. Mix well. Chill.

Serve with chips.

Note: Karen Reed used two (8-ounce) packages of cream cheese and two (8-ounce) cans clams plus chopped green onion to taste, one-half teaspoon garlic salt, one teaspoon dill weed plus a few shakes of hot sauce. She left out the lemon juice, left in the Worcestershire sauce. Ms. Reed advises making the dish a day in advance for more firmness.

Recipe requests

Next are the wishes, the requests for recipes that arrive from all over. Share an answer if you have one.

Karen Maleske of Pasadena writes that she has, for many years, been looking for the recipe for the white cake used in bakeries and the icing used to decorate it.

Norma L. Seitz of Baltimore wants "the delicious crab au gratin recipe once served at the Harvey House, the specialty of Rose the owner. It had cheese, wine and a nutty flavor."

Nancy Linhart of Glen Burnie wants a "yeast honey-dip doughnut with a texture that is solid and not light and airy. Forty-five years ago, a bakery on Monroe Street, three blocks from Wilkens Avenue, had the best honey dips in town."

Martha M. Pahl of Baltimore wants to know how to make "corn-meal mush. I enjoyed having fried mush as a child but it is no longer printed in books or on the box of corn meal."

Diane McBail, no specified address, wants a spinach-cucumber dip.

Ellen Wake, no specified address, wants the recipe for "butter/sugar/or shortbread cookies that are sold at Sutton Place Gourmet. They are extremely rich and sensational."

G. Carl of Laurel wants a recipe for English taffy. "I think it is made with butter, corn syrup and it has milk or dark chocolate and is covered with chopped pecans."

Puzz Brightwell of Woodbine is looking for a cookie recipe that is similar to Magic Pan cookies but has caramels as one of the ingredients.

Miriam Johnson, Fayetteville, N.C., wants a recipe for orange kiss-me cake.

Jerry Riley of Fayetteville, N.C., writes that on several visits to Texas, "I have eaten some excellent barbecue flavored roasted pecans. The more spice the better. I wonder if you could help me find a good recipe?"

Donna Randall of Big Oak Ranch, Toledo, Wash., wants a recipe for raspberry angel food cake. It is sold at a bakery in Montana. "The cake mails beautifully, freezes great and is a wonderful treat."

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 each recipe makes.

We will test the first 12 recipes sent to us.

Correction

In the Dec. 11 Recipe Finder, the measurements for the first two ingredients for the sweet potato salad recipe were incorrect. The correct measurements are 1 (18-ounce) can yams, drained and sliced, and 1 cup canned pineapple chunks, drained.

The Sun regrets the error.

Pub Date: 12/25/96

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