Crunchy carrot salad works as an alternative to coleslaw

Recipe Finder

November 10, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

Two recipe requests -- for Carrot-Raisin Salad and Black-Walnut Candy -- brought interesting and tasty responses.

Karen Welsch-Susio of Nottingham was looking for the salad. Ray Saunders of Alexandria, Va., responded. "This recipe is from the 1996 'Luby's Cafeteria 50th Anniversary Recipe Collection' and is designated as one of Luby's most requested recipes," he wrote.

The candy, requested by Lillian Mink of Rising Sun, brought a recipe from Wendy Mellinger of Smithton, Pa., who recommends using an old cookie sheet when making the brittle.

"Once you've cut out the squares, you'll find cutting marks on the pan," she said. "I use an old cookie sheet just for candy making."

Carrot-Raisin Salad

Serves 8

2 pounds carrots, peeled and trimmed

1 cup raisins, plumped (see note)

1 cup canned, crushed pineapple, drained

1 cup mayonnaise

1/2 cup powdered sugar

Shred carrots using large holes of grater. In a large bowl, combine carrots, raisins and pineapple. In a small bowl, blend well the mayonnaise and powdered sugar. Pour over carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours.

Note: Plump raisins by soaking them in water several hours or overnight in the refrigerator. Drain well before using.

Tester Laura Reiley's comments: "The carrots can be grated quickly in a food processor fitted with the grating attachment. I preferred the raisins unsoaked; they seemed too soft in the final salad. The sweet, crunchy carrot salad is a great alternative to coleslaw or other casual side dish.

"The pineapple is not overwhelming, but adds a sweet tropical note to the simple mix. After several hours of refrigeration, the salad begins to exude a little liquid, so you may want to drain a little off."

Black-Walnut Crunch

Makes 3 1/2 pounds brittle

6 cups sugar

1 tablespoon butter

2 tablespoons molasses

1/2 cup cider vinegar

2 cups water

1 teaspoon almond extract

1 teaspoon orange extract

3 cups black-walnut meats, finely chopped

Place the sugar in a large saucepan, add the butter, molasses, vinegar and water. Cook to the soft-crack stage (between 270 degrees and 290 degrees on a candy thermometer). Stir briskly for about 30 seconds, then quickly add the extracts and nuts. Pour onto buttered cookie sheet or into two 9-inch-by-13-inch buttered baking pans. When cool, cut into pieces. Store in an airtight container.

Tester Reiley's comments: "This is great, old-fashioned brittle. It hardens very quickly on the cookie sheet or baking pan, so you may be better off prying it off in a big sheet and breaking it into big shards like other kinds of brittle. I like having the texture of chopped nuts, as opposed to ground, but that's strictly a matter of preference. The color is a rich caramelized brown, and the flavor is given real interest by the orange and almond extracts. The cider vinegar provides a little contrasting tartness to the sugar."

Recipe requests

Barbara D. Mariani of McHenry, Ill., cannot find a recipe for Apple Daffy Cake, which her 90-year-old mother enjoys. She says it is a very heavy cake and must sit for a day after baking.

Dorothy Hoover of Eldersburg wants a recipe for an appetizer made with jalapeno peppers, which have been cored, seeded and stuffed with cheese; breaded; deep-fried; and served with one or two choices of dipping sauces. "The peppers are not very hot, but the sauces can be," she wrote.

G. Snyder of Connellsville, Pa., seeks a recipe for cider doughnuts, "which my son, who is in the service, and his friends keep raving about. I'd love to make and send some to them."

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, please 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. Please type or print contributions. Letters may be edited for clarity.

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