Heavenly Ways To End A Meal

Recipe Finder

April 23, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

Heavenly hash and peach kuchen should be welcome fillings for any sweet tooth.

Nadja H. Buchas of Parkville requested a recipe for heavenly hash and Ferril Klingensmith of Bend, Ore., responded.

Klingensmith's heavenly hash

Serves 4

2 cups cold cooked rice

1 (8-ounce) can pineapple tidbits

1/4 cup sliced maraschino cherries

1 cup miniature marshmallows

dash salt

1 cup whipping cream or CoolWhip

Lightly mix the rice, drained pineapple and cherries, marshmallows and salt. Chill well. Just before serving, fold in the whipping cream or CoolWhip and serve topped with cherries if desired.

Mrs. Klingensmith notes that a tablespoon or two of sugar may be added to the mixture if desired. Also, that substitutions for the fruits may be made, such as adding a banana, a cup of flaked coconut, a cup of mandarin orange sections drained, peeled and diced apples or 1/2 cup chopped nuts. Sliced kiwi fruit may be used to decorate the dessert.

Candi Cutler of Bristol, Wis., uses 1 cup sour cream instead of CoolWhip for a similar recipe.

Polly Fisher of Crisfield requested a recipe for peach kuchen, and Marion Bowers of Lauravilleanswered. She writes that she has made this recipe since it came to her in the early '60s from an aunt in Ohio.

Peach kuchen

Serves 9


2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

1/4 cup margarine


9 fresh peach halves peeled and pitted

1 cup sugar

1 teaspoon cinnamon


2 egg yolks

1 cup sour cream

Heat oven to 400 degrees. For dough, mix flour, baking powder, salt and sugar together and blend in the margarine until dough is crumbly. Press onto the bottom and sides of an 8-inch square baking pan. Place the peach halves cut side up on the dough. Cover with the sugar mixed with the cinnamon. Bake 15 minutes at 400 degrees. Reduce heat to 375 degrees. Mix the egg yolks with the sour cream and pour over the peaches. Bake 35 minutes longer.

Betty Lou Cugle of Halethorpe has made a very similar recipe taken from a 1977 Better Homes and Gardens magazine, which calls for one (20-ounce) can of sliced drained peaches.

Recipe requests

Min Hoffspiegel of Baltimore wants a recipe for eggplant Parmesan that can be made in the microwave oven.

James Wade of Springlake, N.C., heard of a tomato and okra casserole on a television show and wants to make one.

Josephine W. Woodell of Cavendish, Vt., wants a recipe for peanut-butter cups.

Marge White of Ellicott City wants the recipe for the fudge cake that once appeared on Hershey's cocoa cans.

Chef Gilles Syglowski and Chef Kent Rigby, with the help of chefs and students at the Baltimore International 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: 4/23/97

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