What makes the Recipe Column such a joy to write is that we gather our information from people in all walks of life. We receive recipes that have been passed down in families from generation to generation. Requests are from those living near and far for that dish they tried at a favorite restaurant or a favorite childhood recipe that they've love to duplicate.
Earlier this month, we published a request from Joyce Warmkessel of Allentown who said her church food pantry had received a large donation of frozen gooseberries, but no one knew just what to do with them
Sister Martina Revak, OSB, of the Transfiguration Monastery in Emmaus, answered the request with a recipe for Gooseberry Fool she found on Epicurious.com.
When you have a recipe to contribute, please provide your name, address and daytime phone number. Also give the full names of any cookbooks or magazines you use, as well as the author's name and publishing company, so that we can properly credit recipes that have come from printed sources.
Although we do not have room for every recipe that has been sent in, we want to thank all who have helped us this week, including: Joan Marcucci of Cherryville, Susan Craddock of Allentown, Grace Mac Murtrie of Bethlehem, and Ruth-Ann Schell of Emmaus.
Debra Grossman of Laurys Station is wondering how to prepare green tomatoes besides frying them. She said there have to be other ways to use them in cooking.
Lorraine Thomas of Bethlehem is looking for a recipe she said took first prize at the Allentown Fair many years ago. It was an apple-noodle cake. ''This recipe means so much to me, the cake was made by my dear aunt.''
Dorothy I. Shafer of Emmaus is looking for a cake recipe from a Total cereal box (she thinks). She said she clipped out the recipe about 8 or 10 years ago.
''It used an 8-by-8-inch pan. After it was baked, a sugar mixture was spread on top and then (I'm not sure) either put back in the oven or broiler to form a glaze on top.'' She would like to make it again but can't find the recipe.
Additional recipes using gooseberries were sent in by: Ruth Marsteller of Breinigsville for a one-crust gooseberry pie (Ruth says you can also use cherries). She also said her family likes gooseberries and has them in their garden. The recipe comes from Betty Furness Westinghouse Cookbook, 1954
Helen Bauman of Macungie sent in a recipe, which came from the Workbasket Magazine in the 1970s
and Emilie Schmauch of Macungie also sent in a recipe.
Among the recipes sent in by Mrs. Michael Krasulak of Zionsville is one for a Buttermilk Crumb Cake. ''Everyone who tries my mom's recipe, loves it.''
Maryetta Bitzer of Stroudsburg sent in a recipe for a 1-Bowl Jelly Roll. She said it comes from an old box of Softasilk Cake Flour.
Among the recipes sent in by Ruth-Ann Schell of Emmaus is one for Gooseberry Dumplings from Woman's Day, Encyclopedia of Cookery Volume 5, page 808.
3 cups pink or green gooseberries (about 1 lb.)
1/2 cup granulated sugar
1/2 cup well-chilled heavy cream