Have a happy, happy New Year, and be thankful for the two recipes in today's column.
Aileen E. Bird of Pipestone, Minn., wants to make deep-fried fritters for her grandchildren. "I'm losing my eyesight, and I've about given up, but I would love this recipe, which my mother loved with sugar on top and served with green tea," she wrote.
Roy Wood of Edgemere was looking for a recipe for corn oysters, which "are very similar to corn fritters."
Mary Flutka of Ellicott City responded with a corn-fritters recipe that fits both bills and can be served with maple syrup or a sprinkle of confectioners' sugar.
Ronni Andrews of Rapid City, S.D., requested a sweet potato casserole recipe that uses "Grape- Nuts or grape bran or some type of cereal in it."
Peggy P. Thrasher of Baltimore responded with a recipe that she says her mother, Catherine "Cat" Pryor, made every Thanksgiving for a number of years. "We never tire of it," she wrote. "Grape-Nuts could easily be substituted for the high-fat pecans. I cut the sugar to one-half cup for a less sweet dish."
Flutka's corn fritters
Makes 5 to 6 servings.
1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup milk
2 teaspoons salad oil
2 1/2 cups canned whole-kernel corn, drained
oil for frying.
Sift flour with baking powder and salt. Set aside. Beat eggs, then add milk and salad oil. Stir this into the flour mixture. Stir in the corn.
Heat oil to 365 degrees (an electric frying pan works well). Fry 3 to 5 minutes, turning once.
Tester Laura Reiley notes: "I dropped the very thick batter by heaping tablespoon into the oil. I used a mixture of vegetable and peanut oil. It's a bit difficult to tell when [the fritters] are done, so I suggest cutting into one in each batch to see that it is not gooey in the middle. I cooked them about 6 minutes over medium-high heat. Remove from oil with a slotted spoon, drain TTC on paper towels and serve right away. They are very moist and tasty -- perfect as an hors d'oeuvre or accompaniment.
Cat's sweet potato casserole
3 cups mashed cooked sweet potato (4 or 5 potatoes)
1/3 cup milk
1 cup sugar
2/3 cup butter, divided in half
1 teaspoon vanilla extract
1 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans, or substitute Grape-Nuts cereal
Beat together potatoes, milk, eggs, sugar, 1/3 cup butter and vanilla extract. Turn into greased 1 1/2-quart casserole. For topping, combine brown sugar, 1/3 cup butter, flour and pecans or Grape-Nuts. Sprinkle over potato mixture. Bake at 375 degrees for 25 minutes.
For cooks watching their sugar intake, recipe tester Laura Reiley noted "both the sugar in the potatoes and on top could be reduced by 1/3."
She also said she "used the Grape-Nuts cereal as a test, and it did not soften much in the cooking process, so to my taste it was a somewhat unappealing addition."
* Rich Kudzin of McHenry, Ill., is seeking a recipe called zebra cheesecake. "Don't get confused with the recipe for marble cheesecake because it is not the one," he writes.
* Michelle Chester of Owings Mills writes that her daughter loves pan-style pizza from Pizza Hut. "Any deep-dish recipes I have tried just don't achieve this taste. Do you think you could find a recipe for this type crust?"
* Dorothy Schwender of Cockeysville says she is trying to help out a friend in Florida who wants a recipe for Prince Albert cake. "I've searched all my cookbooks and can't find it," she says.
* M. Vonita Bordine of Baltimore writes that she found a recipe for a crispy drop cookie called chocolate Rice Krispies. "I wrote to the Rice Krispies cereal makers, and they sent me all their recipes but not the one I wanted. Hope you can find the right one."
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 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.
Pub Date: 12/31/97