You can turn beans into faux burgers

Recipe Finder

October 22, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

"During the Depression, patties made of red beans tasted just like hamburgers," wrote Marion Palmer of Rainer, Ore., who wrote to us looking for a recipe for these patties.

Jeannie Rand of Walla Walla, Wash., responded with one from her mother's recipe book from the Depression era.

Rand's bean cakes

3 to 4 cups cooked red beans (canned beans may be used)

1 beaten egg

1/2 cup milk

1/2 cup (approximately) bread crumbs

oil for frying

Mash beans with a spoon. Add 1 beaten egg, 1/2 cup milk and enough bread crumbs to form into small cakes or patties. Fry in skillet until patties have turned brown on each side.

Willis Stockdale of Kelso, Wash., requested a recipe for spudnuts. "These were deep-fried doughnuts, very light, actually like air, with a lemon glaze and were absolutely delicious," Stockdale wrote. They were once served in a cozy breakfast nook in Longview, Wash. That's been 20 years ago, and I'd like to know how to make them."

Chef Kent Rigby chose the spudnut recipe of Carole Carr of Longview, who noted her recipe was clipped "three to five years ago from the Portland Oregonian. My family enjoyed going to the Spudnut Shop on 15th Street in Longview. We were all sad when it closed."

Carr's spudnuts

1 cup shortening

2 tablespoons warm mashed potatoes

1 egg, separated

1/3 cup granulated sugar

1 quart milk, warm

2 teaspoons salt

2 packages dry yeast

1/2 cup lukewarm water

9 to 10 cups all-purpose flour

Put shortening into large pan and add potatoes. Beat egg white until stiff and add to potato mix. Beat with spoon until well-blended. Beat the egg yolk, sugar and salt together to a thick paste consistency. Add to potato mixture and beat until fluffy.

Heat milk until barely warm. Put yeast in bowl and add 1/2 cup lukewarm water. Add to milk and add all to shortening and sugar mixture. Then add enough flour to make a soft dough. Let it rise 1 1/2 to 2 hours or until doubled in bulk. Roll dough on floured board to about 1/2 -inch thick. Cut with doughnut cutter and let rise 1/2 hour. Fry in hot fat until browned on both sides. Drain on absorbent paper. Dip in glaze while hot.

Most of the recipes for spudnuts called for a glaze made with 1 pound of confectioners' sugar mixed with enough cold water to make it a creamy consistency. However, L. Wheeler of Kelso, Wash., answered Willis Stockdale's request for lemon. Her recipe for a glaze called for 1 pound confectioners' sugar mixed with enough cold lemon juice to make a creamy consistency.

Recipe requests

* Ned Atwater of Catonsville wants a recipe for Dad's cookies. "These wonderful cookies were baked on Winters Lane in Catonsville and Pratt Street in Baltimore. As a child I bought them two for a penny from Mr. and Mrs. Gilbert at the Dolly Madison store at the No. 8 streetcar junction. Mrs. Walsh and Mrs. Grimm at the Catonsville Historical Society were helpful in describing where they were baked but could not uncover the recipe. Thank you."

* J. A. Wasti of Bend, Ore., is looking for a "good raisin sour-cream pie. I think it has kind of a custard-pudding base with an egg-white, meringue topping."

* Ruth Gilvickas of Owings Mills wants to make an onion loaf like the one she had in a restaurant in Ocean City. "I've searched all of my cookbooks and cannot find one."

* Chefs Gilles Syglowski and 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 each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 10/22/97

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