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November 6, 1991
* Ellen Moffre of Lutherville is looking for a candied apple recipe. She also wants chocolate and toffee coating recipes for apple slices or apples on sticks.* Ellen Esposito of Baltimore wants recipes for herb butter and also for a creamy Greek and Italian dressing.* H. Toohey of St. Augustine, Fla., wants a turtle cake recipe.* Barbara Sparks of Glen Burnie wants a spinach pie recipe that uses phyllo dough.* Roland M. Neifeld Sr. wants a recipe for German pumpernickel bread.* Bertha Ryder of Baltimore is searching for a baked potato soup recipe.
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ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | April 7, 2014
Gilda Weinfeld from Pikesville said that last year during Passover, an acquaintance sent her some homemade chocolate-covered matzoh. She said it was absolutely delicious, and when she called her friend to thank her for the gift she asked for the recipe — and her friend politely declined to give it to her. Not to worry, Gilda, there are plenty of good recipes for homemade chocolate matzoh both online and in print. My go-to recipe for this holiday treat comes from "The Treasury of Jewish Holiday Baking" by Marcy Goldman.
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FEATURES
By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | January 8, 1992
Get out those recipe files! We have requests for a wide variety of recipes.But first a reminder, Recipe Finder is a reader exchange recipe column. We do not mail recipes, even if you send a stamped, self-addressed envelope.Recipes in Recipe Finder are not tested before they run. That means it's very important to include complete ingredients and directions in any recipe you may send us.And please print neatly! Recipe Finder has spent many an "entertaining" hour trying to decide if a little squiggle stands for teaspoon or tablespoon or trying to decipher someone's last name.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | July 15, 2009
Brucie White of Baltimore was hoping someone might have the recipe for the signature chopped salad that was served at Marconi's restaurant that was in downtown Baltimore for many years and is now closed. Many locals remember the restaurant fondly but, unfortunately, no official cookbook from the famous restaurant seems to have surfaced over the years. However, Mike Flynn of Timonium, also a great fan of the salad, has developed a recipe that he thinks makes a "reasonable facsimile"of the renowned Marconi's chopped salad.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | November 9, 2005
Barbara Donaldson from Dandridge, Tenn., used to have a recipe for scones that she got from the side panel of a box of cranberry-orange muffin mix made by the Duncan Hines Co. Company representatives informed her that Duncan Hines does not make the mix anymore and that the recipe is no longer available. Fortunately, Brenda Druen from Gore, Va., had the recipe. She also discovered a cranberry-orange muffin mix made by Krusteaz that she has found to be an acceptable substitute for the Duncan Hines mix. "It isn't quite as tasty as the Duncan Hines but it is fat-free," she says.
NEWS
By Julie Rothman and Julie Rothman,SPECIAL TO THE SUN | January 19, 2005
Helen Dahlquist from Salem, Ore., was looking for an easy recipe for oven stew. Both Karen Bain of Silverton, Ore., and B.J. Martin of Keiser, Ore., sent in a recipe for "Stay-a-bed Stew" from the I Hate to Cook Book, by Peg Bracken. As the author says in her notes, this recipe is for "those days when you're en negligee, en bed, with a murder story and a box of bonbons, or possibly a good case of flu." This is a truly simple, yet delicious, recipe for beef stew. And unlike many beef-stew recipes, it is not necessary to brown the beef first.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | March 13, 2002
Victoria Fringer of Woodstock, Ill., wrote that she wanted help finding a recipe for vinegar candy. She noted she had been seeking this recipe for a long time and that "We used to make it as children." Kathryn Vaile of Catonsville responded. She wrote: "Hope this will do the trick. This is my grandmother's recipe -- she called it `crack candy.' Once the candy had cooled, she would crack it with the handle of a knife into pieces. My grandmother lived to 104. I have her handwritten recipe."
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | February 8, 2006
Hollee Paterson of Baltimore was looking for a recipe for Welsh rarebit, preferably made without beer. Jenny McKenzie from Windsor, Colo., sent in a recipe for this classic dish taken from what she calls her "cooking bible": Betty Crocker's Picture Cookbook, published in 1950. She says she grew up with this cookbook in her mother's kitchen and was very pleased to inherit her grandmother's copy. The introduction to this recipe says that long ago in Wales the peasants were not permitted to hunt on the estates of noblemen, so they created this savory and satisfying dish, which substituted melted cheese for rabbit, the prize of the hunt.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | September 4, 2002
Sara R. Knowles of St. Augustine, Fla., requested a recipe for cabbage soup "like the one we enjoyed at Big Boy restaurants in Ironwood, Mich." She added, "I love soup, and nothing I've found can come close to this soup. I'd appreciate help in getting that one or something close to it." Margaret S. Waring of Baltimore responded with tester Laura Reiley's choice. Cabbage Soup Makes 3 quarts, serves 8 1/2 teaspoon garlic salt 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 2 celery stalks, chopped one 16-ounce can kidney beans, undrained 1/2 large head of cabbage, chopped one 28-ounce can chopped tomatoes, undrained 28 ounces water (use tomato can for measuring)
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | April 28, 1999
Shrimp -- one of America's favorite crustaceans -- is the subject of two recipe requests.Bonnie C. Dunnigan of Finksburg wrote that she had a delicious cup of pumpkin-shrimp bisque at Rudy's 2900 Restaurant last year and was looking for a similar recipe. Beth Hunter of Timonium sent in her version, saying: "This recipe has been adapted from the 'New York Times International Cookbook.' I hope this is the one she is seeking."Stacey Politzer of Baltimore wanted a recipe for shrimp in garlic sauce that is similar to the one served at Tio Pepe restaurant.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | July 1, 2009
Barbara Corley of Windsor, Calif., was looking for a recipe she lost some years ago for a turkey meatloaf. She said it was particularly tasty and somewhat unusual in that it had sour cream as one of the ingredients. Donna Mason of Dallas sent in her recipe for what she describes as a Tex-Mex style turkey meatloaf that she thought Corley might like to try. I liked her recipe very much because it addressed what is my biggest complaint with turkey meatloaf: a lack of flavor. While this may not be your mom's meatloaf, it certainly is a healthful, low-fat alternative that packs so much flavor your family might not even realize it's made with ground turkey.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | June 24, 2009
Juanita McNeill of Marston, N.C., was looking for a recipe for an old-fashioned egg custard. Bonnie Giraldi of Perryville sent in an easy recipe for a baked egg custard. Her recipe is the classic one. It is simple to prepare; just be sure to put enough water in the hot-water bath. The water should come up to the level of the custard inside the dish. The water bath assures that your custard is protected from the heat. To me, baked custard is definitely a "comfort food." It is good almost any time of day, including breakfast.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | December 24, 2008
Anita Wheeler of Bremerton, Wash., was looking for a recipe for making mincemeat bars. Toni Palumbo of Mercerville, N.J., sent in one she found in her local paper not long ago for Holiday Mince Squares. These traditional bar cookies are wonderful to make this time of year because you can find the jars of mincemeat in grocery stores. I used my food processor to cut in the butter, which made the recipe quite fast and easy. I'm not sure why mincemeat seems to be available only around the holidays but I'm going to buy an extra jar or two now so that I can make these delicious, old-fashioned treats any time of the year.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | September 17, 2008
Jerry Dennis of Fayetteville, N.C., has been searching for a recipe for Grape-Nuts Bread, which he says was printed on a box of Post Grape-Nuts in the mid-1940s. Mary Ann Ford of Cockeysville sent in a recipe given to her by her mother-in-law when she was first married in 1967. Her mother-in-law told her that it came from a box of Grape-Nuts cereal in the 1940s. Ford says it is still a family favorite today. The only change I made to the original recipe was to substitute buttermilk for the sour milk.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | September 10, 2008
Marlene Wheeler of Baltimore was looking for a recipe for a fresh peach cake. She remembers with great fondness one that was made by Gerstung's bakery in East Baltimore. Connie Devine of Bel Air sent in a recipe for a Baltimore Peach Cake that she clipped from the News American newspaper in the summer of 1967. Now is the ideal time to make this simple yeast cake while the local peaches are at their most flavorful. Recipe requests * Linda Everett of Knoxville, Tenn., is looking for a recipe she has misplaced for a cottage-cheese poundcake that appeared in a women's magazine in the early '80s.
NEWS
By Julie Rothman and Julie Rothman,Special to the Sun | July 30, 2008
Holly Stewart of Auburn, Pa., was looking for her mother's old bran-muffin recipe. She thought that it was possible that it came from an All-Bran cereal box many years ago. Kathy Birke of Fayetteville, N.C., sent in a recipe that she said she cut from the side panel of an All-Bran cereal box some years ago. This is more than likely just what Stewart was looking for. The only difference is that Stewart remembers her mother's recipe had you soak the cereal...
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | February 8, 1995
Make codfish cakes and a Grape-Nut custard, requests from readers in Highlandtown and Timonium, and enjoy a touch of Boston and an Orioles memory.Gerrie Blasetti of Highlandtown requested a codfish cake recipe made with "fresh, not salted, cod."Chef Gilles Syglowski chose a recipe from Janet Machulcz of Westminster who wrote, "when I was a kid, no corner store in Highlandtown or Canton was without a tray of codfish cakes, crackers and mustard for sale."While Ms. Machulcz's recipe called for salt cod as did most of the responses received, the chef advises that fresh or salt cod could be used.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | November 14, 1990
The holidays are rapidly approaching so please be sure to get your Christmas recipe requests in as soon as possible. Please keep in mind that recipe finder does not send recipes through the mail under any circumstances.This Smearcase recipe is for Diana Colligan. It is from Sarah Morris of Fallston.Smearcase CakeCrust:1 1/4 cup flour1/4 cup sugar1/4 teaspoon salt1/2 cup butter1 egg, beatenCombine flour, sugar and salt. Cut in butter. Add egg and mix well. Pat dough into a 9x13-inch pan and bring halfway up sides.
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | June 11, 2008
Martha Nielson of Trenton, N.J., was hoping someone would have the recipe for a Crab Imperial dish similar to the one she and her husband used to enjoy on their trips to Maryland. It was served at Busch's restaurant in Cape St. Claire. The restaurant closed several years ago and though she has tried many recipes for Crab Imperial, none has come close to the light and fluffy one with a cheesy topping that was served at Busch's. Unfortunately, we did not receive any responses from our readers for a Crab Imperial with a cheese topping.
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | April 2, 2008
Patricia Coyle of West Palm Beach, Fla., was looking for a recipe for rice pudding that is baked instead of prepared on the stove top like most she has used. The particular recipe she used to have for the baked version was made with heavy whipping cream and she said it was "wonderful!" Dorothy McMann of Perry Hall e-mailed a recipe she got when she visited Williamsburg, Va., some years ago. While this particular recipe calls for whole milk, not heavy cream, there would be no reason why you could not substitute heavy cream if you were not concerned about the calorie count.
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