Chowing down on chowchow and cookies

Recipe Finder

May 13, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

Memories of chocolate-topped cookies and chowchow are alive and well.

Marilyn Shapiro of Owings Mills remembers "a Silber's bakery chocolate-topped cookie." The bakery closed in the '80s, she believes. Now her son and his friends, in their early 40s, want her to bake those cookies for a reunion.

Her answer came from Jo Ann M. Nuetzel of Baltimore, who writes, "This recipe is one of many from my cookie-exchange parties (this past December was my ninth annual exchange). This recipe was shared by a special friend, Carole Fiorini. I believe it to be what Marilyn Shapiro is seeking."

John Sparenberg of Baltimore remembers something "that my mom used to buy when I was a kid. It was called chowchow and was sold in a tall and slim jar like those that held butter pickles. It had a yellow color and was much the same texture and shape as relish. I remember it in the dairy section of the supermarket. I would like the recipe."

His response came from Alda Beck of Albuquerque, N.M.

Chocolate-Topped Cookies

Makes 3 1/2 dozen cookies

3/4 cup shortening

3/4 cup sugar

1 egg

1 teaspoon almond extract

2 1/4 cups sifted all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Cream shortening and sugar well. Beat in egg and flavoring. Gradually blend in dry ingredients. Fill cookie press, using star design. Place on very lightly greased cookie sheets and bake in a 375-degree oven for 10-12 minutes. Cool completely before frosting.

Chocolate Buttercream Frosting

1 pound confectioners' sugar

1/2 cup margarine

1/8 teaspoon salt

1 teaspoon vanilla extract

3-4 tablespoons milk

3 heaping tablespoons cocoa

Beat together ingredients. Place in pastry bag with star tip and decorate cooled cookies.

Tester Laura Reiley's comments: "The cookie part is like a soft, thick sugar cookie. The icing is very sweet and not as chocolaty as chocolate-topped cookies such as Baltimore's famous Berger cookies. Using the spritz cookie press and a pastry bag, you can turn out some very festive-looking cookies."


Yields 4 pints

1 quart chopped cabbage (about 1 small head)

3 cups chopped cauliflower (about 1 medium head)

2 cups chopped green tomatoes (about 4 medium)

2 cups chopped onions (about 2 medium)

2 cups chopped sweet green peppers (about 4 small)

1 cup chopped sweet red peppers (about 2 small)

3 tablespoons salt

2 1/2 cups vinegar

1 1/2 cups sugar

2 teaspoons celery seed

2 teaspoons dry mustard

1 teaspoon mustard seed

1 teaspoon turmeric

1/2 teaspoon ginger

Combine chopped vegetables; sprinkle with salt. Let stand 4-6 hours in a cool place. Drain well.

Combine vinegar, sugar and spices in a large saucepan. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack hot into hot jars, leaving [ inch head space. Adjust caps. Process 10 minutes in boiling water bath.

Tester Reiley's comments: "Depending on how finely you chop the vegetables, this can be like an actual relish or a little more like simple pickled vegetables. I chose to leave the pieces a little bigger. The colors look pretty in the canning jars (I chose 4-ounce jars) and the flavors are a nice balance of sweet and sour, with the celery seed very prominent. The vegetables, especially the cauliflower, remain somewhat crunchy. As always when canning, be sure to follow safety instructions, including keeping surfaces hygienic and processing the jars for a full 10 minutes."

Recipe requests

* Dolores Greenberg of Kelso, Wash., is seeking a recipe for parsnip pecan bread that she says was "given on the 'Victory Garden,' PBS Channel 10, but I couldn't get it. It sounded something like zucchini bread but I think it had less sugar because parsnips are sweeter. I do hope you can find this."

* Rosella D. Poorman of Portage, Pa., writes, "Years ago I used to bake a Gold N Sno Cake and it was delicious. It used orange juice but I cannot remember how much of the ingredients or how to put them together. Hope you will be able to help. Thank you."

* Donna Michelotti of Listie, Pa., has multiple requests. She remembers a local bakery that is now out of business. "The best Oriental muffins were available. They had a maple flavor with walnuts and a maple icing. I also would like to have recipes for blueberry preserves, jam or jelly. Thanks so much."

* Sheila James of St. Augustine, Fla., is searching for a "turkey nugget recipe which is marinated in beer and deep-fried in peanut oil. It has a batter, and the results are golden brown, tender nuggets."

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 daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 5/13/98

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.