Recipe Requests

Flo Davidson of Granby, Mass., wrote that she wanted a recipe for pickled onions. "My aunt made them and they were crisp and crunchy and not so sour as cocktail onions. As soon as I entered her kitchen, she'd get out a jar of them and some Jewish rye bread and butter. How I wish I had that recipe." Dolores Cooney of Baltimore responded. "This is for Flo Davidson. I have used this recipe many, many times. Follow directions carefully, but most of all, don't overcook the onions or they will get soft."

Dennis Bolduc of Winchester, Va., wrote seeking a recipe "for crab imperial like the one served in the Crab Claw Restaurant in St. Michaels." Nancy Lewis of Columbia responded. "Attached is a recipe for crab imperial that was requested by Dennis Bolduc. This recipe was taken from Maryland Seafood Cookbook 2, published by the Seafood Marketing Authority of the Department of Economic and Community Development in Annapolis. ... I have made this recipe many times, and it is delicious." Crab Imperial Serves 8 2 eggs 1/2 cup mayonnaise 2 tablespoons chopped pimento 1 tablespoon Worcestershire sauce 6 to 8 drops liquid hot pepper sauce 1 teaspoon salt 2 pounds Maryland back fin crab meat seafood seasoning (Old Bay)

Eleanor Luna of Owings Mills was trying to find a recipe for marinade that she lost in her last move. It came from a bottle of soy sauce more than 30 years ago. Jo Ann Elder of Ocean City sent in a recipe she found on a bottle of La Choy soy sauce years ago and has been using ever since. She says it is particularly good for chicken but also can be used for pork or beef. I tested it using bone-in chicken breasts that I marinated overnight and then grilled. The chicken had a definite teriyaki flavor and was very tasty and juicy.

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.

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.

Thelma Maisenholder of Fallston was looking for a recipe for a Louisiana Ring Cake like the one her mother used to buy many years ago from Rice's Bakery in Baltimore. Irene Gozdziewski of Baltimore, 84, sent in a copy of the recipe that she clipped some time ago from the newspaper. She, too, remembers buying the cake from the Rice's deliveryman in the '40s and '50s. This is a classic, Southern-style ring cake. It is easy to make and is very moist and delicious with nice hints of orange and almond.

Mildred Kriwko of Lake Zurich, Ill., wrote that she has had no success in finding a recipe for pork chops using brown sugar and Coca-Cola. Her response came from Nedra Shelly of Silver Spring, who noted: "This recipe comes from the Aunt Bee's Mayberry Cookbook. I have made it many times. It's easy and it's always a big hit. I also like to include onion rings. You can also make this in a crockpot." Recipe requests Albert W. Norman of Gore Springs, Miss., is seeking a cornmeal-dumpling recipe.

Anne Mayer of Baltimore was looking for a recipe for something she called Chinese Chews. They are a soft and chewy bar type of cookie, made with brown sugar and nuts. Sarah Nail of Fayetteville, N.C., sent in a recipe of her mother's for the Chinese Chews. She wrote that her mother "lived her 79 years in Charleston, S.C., and made these chewies at least once a week and blessed everyone from her mail carrier, her doctor, to her many friends with these delightful treats." I'm always searching for a simple and delicious cookie and these fit the bill.

Douglas Sloan of Sevierville, Tenn., was looking for a recipe for a molasses cake similar to the one his mother used to make. Kathleen Kosinski of North East sent in a recipe she found in her copy of Great Recipes From the Women's North East Civic League. The cake has a nice, moist texture and a rich molasses taste. It is particularly delicious served warm with a scoop of vanilla ice cream. Molasses Cake Serves 12 1 cup brown sugar 1 teaspoon salt 1/4 cup shortening 1 egg 3/4 cup molasses 1 cup sour milk or buttermilk 1 teaspoon baking soda 1 3/4 cups flour 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon TOPPING: 3/4 cup brown sugar 3/4 cup raisins, soaked until soft Preheat the oven to 350 degrees.

"Tempted" is the title for these recipe requests. You're tempted to taste them and tempted to try them.The chef suggested the vinegar be reduced from 1/4 to 1/8 cup.*Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.*If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number.