When we first published our stories on hot bacon dressings and dandelion, it didn't seem that the greens and their bright yellow flowers were consuming gardens everywhere yet.
Now that they're cropping out over lawns and countryside, we are reminded of several ways we can serve up the leafy greens.
Emma Fox of Hereford just had to send in her recipe for the bacon dressing since none of the others we published contained canned milk.
She says her mother and grandmother used this recipe and her mother always said by using canned milk, you get a creamier dressing. Emma agrees.
Jan Novak of Center Valley is hoping someone can help her find the origin of a cheese ball her friends make called a Weber (or Webber?) Duck? The ingredients include 1 8 oz. package cream cheese, 1 cup blue cheese, crumbled, chopped onion (exact amount to taste), Worchestershire sauce, to taste.
They are mixed together and shaped into a dome and covered with Old English Pimento Cheese Spread or Old English Cheddar Spread, then decorated with sliced olives and served with Ritz crackers.
When you do 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.
Pat Sauers of Hazleton is looking for a Dutch Cake recipe with cream that goes on top.
Violet Musican of Allentown said she's happy to see the recipes for codfish cakes, however, she wonders where you can find dried codfish. She said she tried all the markets. She was able to find it years ago.
Betty J. Miller of Bethlehem sent in a recipe for a Crock Pot Bean Casserole. She said the recipe is a different take on the usual, however the taste is delicious!
Patricia Metzger of Bethlehem sent in a recipe for Railroad Cake from her mother's card box. "I also grew up on the South Side around Holy Infancy Church and St. Joe's Windish Church on Fifth Street. My mother's neighbors and friends always exchanged recipes. I have all her old ones from back then. It's an old recipe and that was all that was on the card." another recipe for Railroad Cake is from Suzanne Harold of Bethlehem Township who said she hopes it is the recipe Gary Toth wanted. She said it was from her Hungarian Cookery in America Cookbook. The Hungarian name is Gerbeaud Squares.
Phyllis Ackerman of Red Hill sent in a recipe for Slow Cooker Barbecue Pork and Beef Sandwiches. "I'm not sure, but I think the recipe came from a 1975 Good Housekeeping magazine. It's delicious and easy to make," she said.
Mary Riley of Bethlehem sent in a recipe for Cottage Pudding. She wonders if the Cottage Cake that Miriam Stout of Emmaus is looking for is the same that she grew up with but called it Cottage Pudding. "We always served clear hot vanilla sauce on it," she said.
Elizabeth Phillips of South Whitehall Township sent in a recipe for Babka, which she makes in the dough-only cycle of her bread machine and bakes in the oven.
HOT BACON DRESSINGSlab bacon (about 2 inches wide by 6 inches long)
1/4 cup flour
1/4 cup sugar
1 tsp. salt, optional (depending on the salt in the bacon)1 can Evaporated milk, plus 1/4 cup water to rinse out can
1/2 cup vinegar or less
Dandelion (endive can be substituted)
3 cut-up hard boiled eggsCut bacon into blocks and fry. In a separate bowl, mix flour, sugar, salt, gradually adding evaporated milk and water. Beat with a whisk. Add vinegar (remembering to use less if you don't like it as sour). Place ingredients back into frying pan with bacon and stir. When dressing begins to boil (will bubble and thicken) turn burner off. Add dandelion or endive, stir to coat, add cut up hard boiled eggs. Remove from burner.
Emma Fox, Hereford
CROCK POT BEAN CASSEROLE1 can lima beans, drained
1 can baked beans, drained
1 can butter beans, drained
1 can kidney beans, drained1 chopped medium onion
1 lb. package bacon
3/4 cup ketchup
3/4 cup brown sugar14 or 15 oz. cans of various beans may be used. Fry bacon until crisp. Fry onion in bacon fat. Drain off most of the grease, leaving about 1 teaspoon for added flavor. Stir in ketchup and brown sugar. Add drained beans. Place in crock pot and cook on low for 3 to 4 hours for best results.
Betty J. Miller, Bethlehem
RAILROAD CAKE1/2 lb. butter
3 cups flour
1 tsp. baking powder
1 tsp. baking soda1/2 pint sour cream
1 cup sugar
4 egg yolks
1 tsp. lemon juiceMix ingredients like you would for pie crust. Spread on greased baking pan and retain some dough for lattice top. Use cherry, blueberry or any pie filling. You can also use lekvar or apricot filling. Bake at 325 degrees for 30 minutes.
Patricia Metzger, Bethlehem
RAILROAD CAKE4 cups flour
1 1/3 cups butter
2 egg yolks
1/4 tsp. salt
1 Tbsp. sugar1 yeast cake
1/2 tsp. baking soda
1/2 cup sour cream
1/2 lb. ground walnuts
1 cup sugarStrawberry or apricot jamMix 1 cup sugar and walnuts together, set aside. Sift flour, baking soda, 1 Tbsp. sugar and salt into a bowl. Cut butter into flour. Add eggs, yeast cake and sour cream. Knead together well. Divide it into 4 parts. Roll one part of the dough to fit a 14-by-12-inch pan. Put in bottom of pan. Spread thinly with jam. Sprinkle sugared walnuts over jam (about 1/3 of walnuts). Roll second batter to fit top of walnuts. Spread again with jam, sprinkle again with walnuts. Roll third batter to fit top of walnuts. Spread with jam, and sprinkle again with walnuts. Roll fourth batter. Cut in long strips and place around sides of cake and crisscross on top of cake. Place in warm place and let rise for 1 hour. Bake at 350 degrees for 45 minutes. Cool. Cut in squares.
Suzanne Harold, Bethlehem
SLOW-COOKER BARBECUE PORK AND BEEF SANDWICHES1 1/2 lbs. stewing beef
1 1/2 pounds pork cubes
2 cups chopped onions
3 chopped green peppers
1 6 oz. can tomato paste
1/2 cup brown sugar1/4 cup cider vinegar
1/4 cup chili powder
2 tsps. salt
1 tsp. dry mustard
2 tsps. Worcestershire sauceCombine ingredients, cover in slow cooker and cook on high for 8 hours. With wire whisk or forks stir mixture until meat is shredded. Note: the lid can be moved to the side for the last hour or two if the mixture still seems too wet. Also, more meat can be used. Makes 12 sandwiches.
Phyllis Ackerman, Red Hill
COTTAGE PUDDING1 cup sugar
2 Tbsps. shortening
2 1/2 tsps. baking powder1 cup milk
1/2 tsp. salt
2 1 /4 cups flour
1 tsp. vanillaCream sugar, shortening and egg. Add dry ingredients alternately with liquids. Bake about 25 minutes at 350 degrees in a greased 8-inch square pan.
Hot Vanilla Sauce1/2 cup sugar
1 1/2 Tbsps. cornstarch
1 cup boiling water
Combine and cook slowly until thickened and clear. Remove from heat. Add 1 Tbsp. butter, 1/8 tsp. salt and mix well. Add 1 1/2 tsps. vanilla and serve hot. Makes 1 cup sauce.
Mary Riley, Bethlehem
BABKA3/4 cup warm milk
3 Tbsp. margarine (or unsweetened applesauce can be used)
1 1/2 Tbsps. orange rind, grated1/2 Tbsp. lemon rind, grated
3 3/4 cups flour
1/2 tsp. salt
1/4 cup sugar
1 1/2 tsps. yeastAt the end of the dough cycle, remove dough from machine and knead in by hand, 3/4 cup chopped dried apricots and 1/4 cup raisins (or just use 1 cup apricots and omit raisins). Bake in greased and floured fluted tube pan (or two 8 inch long loaf pans) at 375 degrees for 30-40 minutes until golden brown. You may need to cover pans lightly with foil after about 20 minutes of baking to prevent over-browning. Remove from pans. You may wish to frost.
Frosting1/2 cup confectioners sugar
2 tsps. cold water
1 tsp. lemon juiceMix together and frost.
Elizabeth Phillips, Allentown
Send recipe requests and recipe finds to Recipe Exchange, c/o Food Editor Diane Stoneback, The Morning Call, P.O. Box 1260, Allentown, PA 18105, or e-mail them to email@example.com. Include your name, address and daytime phone number on all submissions.Copyright © 2015, The Baltimore Sun