Janet Gross of Dayton, Ohio, was looking for a lost recipe from many years ago for making German Potato Salad in a pressure cooker. It seems that many readers are still using their pressure cookers, and many even still had the original recipe booklets that came with the cookers.
One of them was Bobbie Nachman of Baltimore, who still had the recipe for German Potato Salad that came with the pressure cooker her parents gave her as a wedding present about 55 years ago.
While pressure cookers are not as fashionable these days, they still can be a very handy item to have in the kitchen. My mother, who was a big fan of the pressure cooker, passed hers on to me when she moved and I use it when I want to cook vegetables, soups or other things quickly.
As this recipe demonstrates, they can be used to cook quickly and efficiently with wonderful results.
German Potato Salad
Serves 5 to 6
6 slices bacon, diced
4 potatoes, diced
1 onion, thinly sliced
2 to 3 tablespoons sugar
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon mustard
1/3 cup vinegar
1/4 cup water
2 tablespoons minced parsley
Heat pressure cooker and brown bacon. Pour off excess drippings. Add potatoes and onions. Combine and then add sugar, salt, pepper, mustard, vinegar, water and parsley. Mix well. Close cover securely.
Allow steam to flow from vent pipe to release all air from cooker. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once under cold running water.
Per serving (based on 6 servings): 157 calories, 4 grams protein, 3 grams fat, 1 gram saturated fat, 29 grams carbohydrate, 3 grams fiber, 7 milligrams cholesterol, 938 milligrams sodium
Doug Niels of Timonium is trying to find a recipe for a side dish called Red Rice that he enjoyed when he was a child. He remembers that it had onion, bacon, maybe brown sugar, and ketchup or tomato sauce for color.
Kim Miller of Baltimore is looking for a recipe for making corn cakes like the ones her grandmother used to make. She remembers that she cooked them in an iron skillet; the batter was thin and they cooked almost immediately. The main ingredient was cornmeal.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.