Diane Ball from Baltimore was looking for a recipe for a seafood boil that once ran in the Taste section in an article about tailgating parties. She thought the recipe might have won some kind of a tailgating cooking contest at the time.
Mary Triandafilou from Baltimore had the recipe that Ball was looking for. She said the dish is very flexible and fun to make for a crowd. The basic recipe is designed to serve anywhere from four to 25 people and is very easy to make. You are really only limited by the size of your pot.
I figured about a pound each of shrimp, kielbasa and potatoes plus four ears of corn would be a good amount for every four people you are feeding. I think this dish would be a great for a summer cookout or a tailgating party in the fall. It's just simple, straightforward, good cooking.
Betty Jackson from La Porte, Ind., is trying to locate the recipe for a cheesecake that was sold in a bakery in Chicago and North Judson, Ind. The bakery no longer carries the cake, but she was told that it is made with some kind of cheese but not cream cheese. It was somewhat higher then a normal cheesecake, perhaps 3 inches high, and had a lighter but not whipped texture.
Carol Snider from Lima, Ohio is looking for a recipe for baked bologna like her mom used to make. She said her mom died in 1990 and her handwritten recipe book was lost. She said that her mother took a whole bologna, scored it as if it were a ham and put "juice" over it. One of the ingredients was pickle juice and she also put pickles in the scores, baked it, then sliced it into large chunks.
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Ed's seafood boil
Makes 4 to 25 servings, depending on quantities use
6 quarts water
3/4 -1 cup Old Bay or Zatarain's spicy crab and shrimp boil seasoning
1 bulb garlic
Use approximately equal portions of each depending on how many you are serving:
1-5 pounds of potatoes (small red are best, cut up in halves or quarters)
4-25 ears of corn, broken in half
1-5 pounds smoked kielbasa
1-5 pounds raw shrimp, 16 to 20 count, in shells
Bring water to boil in large crab pot with steamer basket if possible. Add seasoning, lemons, onions and garlic to water.
When water is boiling again, add potatoes. Return to boil and cook potatoes for 10 minutes, then add the corn.
After water returns to boil again, cook for another 10 minutes, then add the kielbasa. Return water to boil and cook for 5 minutes more, then add shrimp. Boil for 2 to 3 minutes, until shrimp turns pink.
Pull the basket out of the pot and let drain. Dump all the ingredients out into a large pan or pans and serve. Can be served with extra Old Bay and mustard for the shrimp and kielbasa.Copyright © 2015, The Baltimore Sun