Pumpkin walnut cake requested by Marie Wingrove of Baltimore and an "oh so sweet" Watergate salad made with instant pistachio pudding requested by Tina F. Magi-Fisher of Millersville are winners.
Betty Stahm of Dundalk sent in one of many similar recipes for Watergate salad. Chef Syglowski of the Baltimore International Culinary College, who tests and chooses recipes sent in response to requests, chose Ms. Stahm's version "because it called for nuts and I like them in this salad."
Stahm's Watergate salad
1 package pistachio dry instant pudding
1 20-ounce can crushed pineapple
1 cup or more of miniature marshmallows
1 medium size container of Cool Whip
1/2 cup chopped walnuts (optional)
Mix pudding and pineapple together and mix in other ingredient and chill. Ms. Stahm says this recipe may be frozen and taken out about one hour before serving. And, she adds, it is also good frozen.
Some responses, such as that of Louise M. Murphy of Middle River, offered optional additions. Ms. Murphy, who says she has been collecting recipes for 30 years, adds a few maraschino cherries to her salad "to give it a festive look," she writes.
Frank C. Alfonso of Baltimore adds 1/3 cup of coconut flakes. And, Irene Paskoski of Glen Burnie, who had lost her recipe, went to the trouble of getting one from her niece in order to respond.
For the pumpkin walnut cake, Ms. Wingrove noted that the recipe she requested had been published in The Sun some 25 years ago. Dee Downey of Baltimore responded with a copy which she had saved. Chef Syglowski said it passed his test for the best of the recipes sent in.
Downey's pumpkin walnut cake
3 cups sifted flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/2 teaspoons cinnamon
4 large eggs
2 cups sugar
1 1/2 cups corn oil
1 can (1-pound) pumpkin
1 cup coarsely chopped walnuts
confectioners' sugar if desired.
Heat oven to 350 degrees.
On wax paper, sift together the flour, baking powder, baking soda, salt and cinnamon.
In a large mixing bowl, beat eggs with an electric mixer until thoroughly combined. Then gradually add the sugar, beating until the mixture is thick and lemon-colored. Next, pour in the corn oil while beating constantly.
Turn mixer to low speed and blend in sifted dry ingredients alternately with pumpkin, beginning and ending with dry ingredients and beating until smooth after each addition. Stir in walnuts.
Turn into a greased angel food cake pan or tube pan (10 by 4 inches) and bake for about one hour and 10 minutes or until a tester inserted in the center comes out clean.
BTC Before removing cake from pan, place on wire rack and let cool completely. Sprinkle with confectioners' sugar if desired.
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. We will test the first 12 recipes sent to us.
Recipe requests * Terry Ledford of Pasadena remembers an item on the Lums restaurant menu which was called Ollie Burger. She believes the closest Lums is in Virginia and hopes a reader can give her the recipe or a similar one.
* Jane E. Briscoe of Baltimore writes that she would like to have an applesauce raisin cake.
* Anna Zacharias of Baltimore fondly remembers a recipe for potato soup which she read in the paper some time ago and would love to try again.
She says it was unusual and had bacon and chicken broth and spices. "It was so good but the recipe has disappeared," she wrote.
* Janine Venezia of Timonium wrote that her grandmother "used to make a wonderful pie, lemon sponge pie, I have yet to find a good recipe for. Most of the time my pie turns out watery."
* Susanne Maria Zuelch of Reisterstown would like to know how to make "homemade dry cocoa mix."