Warm up the old skillet

Recipe Finder

April 16, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

These skillet dishes make a good choice for breakfast, lunch or a casual supper.

"At the Hyatt Regency at Gainey Ranch in Phoenix, Ariz., a delicious version of French toast is served which has thick slices of bread and a fruit filling," wrote Jennifer Thom of Sioux Falls, S.D.

Pam H. Gates of Fayetteville, N.C., responded.

Strawberry French toast sandwiches

Makes 6 sandwiches

1/4 cup plus 2 tablespoons soft cream cheese

12 slices sandwich bread

3 tablespoons strawberry jam

3 eggs

3 tablespoons milk

1/8 teaspoon salt

2 or more tablespoons margarine

confectioners' sugar for garnish

fresh strawberries for garnish

Spread 1 tablespoon cream cheese on each of 6 bread slices. Spread 1 1/2 teaspoons jam over cream cheese. Top with remaining slices of bread.

Combine eggs, milk and salt in a shallow dish and beat well. Dip each sandwich into egg mixture, turning to coat both sides.

Melt 2 tablespoons margarine in a large skillet and cook three sandwiches in margarine until browned, turning to brown both sides. Repeat procedure with remaining three sandwiches, adding more margarine if necessary. Sprinkle sandwiches with powdered sugar and serve immediately.

Garnish with fresh strawberries if desired.

Sourdough pancakes were the request of Loretta Nelson of Canton, S.D., and Mrs. Larry Coppernoll of Linden, N.C., responded.

Sourdough pancakes

Makes about 14 pancakes

1 package ( 1/4 ounce or 1 scant tablespoon) Fleischmann's Active Dry Yeast.

2 cups buttermilk biscuit mix

1 cup milk

2/3 cup water

1 egg

Place yeast in blender and add biscuit mix.

Heat milk with water until liquids are warm. Pour over dry ingredients, cover and whirl in blender for about 1 minute. Scrape down sides. Add egg, cover and whirl an additional minute. Pour batter into large bowl. Cover and let stand at room temperature 30 minutes. Stir batter down and bake cakes on a lightly greased griddle, using about 1/4 cup batter per pancake. Serve hot with margarine or butter and maple syrup.

Chef Gilles Syglowski and chef Kent Rigby, with the help of chefs and students at the Baltimore International College, tested these recipes.

Recipe request

John Thompson of Hillendale writes: "Please find me a good spaghetti sauce without garlic and onions which tastes like it comes from the best Italian restaurant."

Gail Herbig of Pasadena wants a recipe for Sour Cream Apricot-Almond Coffee Cake. "It was a Maryland State Fair first-place winner and I have a recipe but it is not correct. Although I've made it three times it crashes each time, but I never have leftovers it is such a delicious cake. I'd appreciate a correct recipe."

Carol DiMattina of Bethesda wants a "flavorful white turkey chili without tomatoes similar to that served at La Prima, a deli/takeout restaurant in the area. It has chick peas, chiles, onions and cheese but no tomatoes."

Christine A. Sefton of Woodstock, Ill., wants a recipe for Eggnog Coffeecake that was originally on the Borden's eggnog container. "It was a family favorite."

Ann H. Gatz of Baltimore wants a German cheesecake recipe. "It was cakelike with maybe cottage cheese in it, and was light but tangy. "

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: 4/16/97

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