Warm comfort in familiar foods Casseroles: One reader answers requests for baked summer squash and a president's favorite macaroni and cheese.

Recipe Finder

January 21, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

A recipe for a baked summer (yellow) squash casserole wa the request of Veronica Patrick of Millersville. She wrote that she enjoyed the recipe at the Black-Eyed Pea Restaurant and wanted to duplicate it.

Jane Spray of Lynch responded with a recipe which she says is like that served at the Black-Eyed Pea. She says her recipe is from the "ladies at the Glen Burnie United Methodist Church. It is delicious!"

A macaroni and cheese dish that was a favorite of President Ronald Reagan was the request of Jennifer Coberth of Catonsville. "It was a dish my grandmother made with multi-cheeses, and I would like help in finding it," she said.

Jane Spray of Lynch once again responded. Spray wrote, "My mother worked at the White House during the Reagan administration and was given this recipe."

Summer Squash Casserole

Makes 10 servings

3 pounds yellow squash (5 or 6 good-sized squash), sliced

3 medium onions, sliced

butter or margarine, for sauteing

3 medium carrots, grated

2 cans cream of chicken soup

1 cup sour cream

1 teaspoon salt

2 sticks margarine

8 ounces Pepperidge Farm stuffing mix

Preheat oven to 375 degrees. Saute squash and onions in a little butter until tender. Drain well. Mix squash mixture with carrots, soup, sour cream and salt. Melt margarine. Toss stuffing in margarine. Line a 9-by-13-inch casserole with stuffing mix (reserving 1/3 cup for top). Pour squash mixture over stuffing and sprinkle remaining stuffing on top. Bake 25 to 30 minutes until lightly browned.

Tester Laura Reiley says, "This is the exact recipe my grandmother used to make. It is very old-timey, in that the vegetables are very soft and the soup and sour cream form a very thick, creamy base. To me, the stuffing doesn't add too much except a contrasting texture. Make sure you use the bread stuffing mix, not the corn bread."

President Reagan's Favorite Macaroni and Cheese

Makes 4 to 5 servings

1/2 pound macaroni

1 teaspoon butter

1 egg, beaten

1 teaspoon dry mustard

1 teaspoon salt

1 cup milk

3 cups grated cheese, sharp

Preheat oven to 350 degrees. Boil macaroni in water until tender and drain thoroughly. Stir in butter and egg. Mix mustard and salt with 1 tablespoon hot water and add to milk. Add cheese, reserving enough to sprinkle on top. Pour macaroni into buttered, 8-inch-square casserole dish, add milk mixture and sprinkle with remaining cheese. Bake for about 45 minutes or until custard is set and top is crusty.

Tester Reiley notes, "President Reagan seems to have had good taste in comfort food. This is a very classic, appealing recipe. The top gets crusty, the inside is creamy, and the sharp cheese and mustard add a little sophistication and bite to the flavors. Ms. Coberth requested a recipe with 'multi-cheeses,' and certainly this recipe could be altered to incorporate different cheeses, such as Swiss, Emmentaler or aged Gouda."

Recipe requests

* Shirley Griffin of West Point, Miss., writes that she is looking for two recipes. She wants a "Caramel Apple Pie A La Mode and a Savannah Banana Pie with Heath Bar topping. I had them at the East Memphis Hilton. The banana pie had fresh banana in a thick caramel pie with a chocolate cookie crust, topped with whipped cream and crumbled Heath Bars."

* Carol E. Crawley of Southern Pines, N.C., writes that "last spring I ate at Elijah's Restaurant in Wilmington, N.C., and I had lightly fried chicken breasts with a pecan batter. They were boneless, and I believe they were fried in butter. They were very delicious. Can you get me this recipe?"

* Irene Duncan of Odenton is looking for a recipe for "Cream Puff Coffee Cake, which was a recipe winner in a Land-O-Lakes contest held several months ago."

Pub Date: 1/21/98

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