Pickled mushrooms, Moravian cookies and health muffins provide an exceptional range of taste choices. Try one or all.
Florence Brooks of Baltimore asked for a pickled mushroom recipe. She wrote, "my sons are driving me buggy for them."
Olive McMonegal of Baltimore answered with a recipe using canned mushrooms, and Barb Lawton of Lewisburg, Pa., sent one using fresh mushrooms.
Moravian ginger cookies were the request of Judy Rhoades of Baltimore, and Margaret Dickmann, also of Baltimore, sent in the cookie choice.
On a healthy note, Holly Layman of Owings Mills asked for a muffin that was low in fat and sugar but "was good-tasting." Ann Marie Gosh of Spring Grove, Ill., sent in the muffin choice.
* Dickmann's Moravian cookies
1 cup molasses
1 stick butter or margarine
1 cup brown sugar
1 tablespoon baking soda
3 1/2 to 4 cups flour
2 tablespoons grape juice or wine
1 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons each cinnamon and ground cloves
1/4 teaspoon salt
Mix together the butter, sugar and molasses. Add dry ingredients and grape juice. The dough will be very stiff. Cover and keep it in cool place for at least 3 days to ripen. Roll out very thin on a cloth covered board that is generously floured. Cut into cookies and place gently on a cookie sheet. Bake at 275 degrees for 8 to 10 minutes.
Gosh's health muffins
1 1/2 cups wheat flour (or use 3/4 cup oatmeal and 3/4 cup wheat flour)
sugar substitute equal to 1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt or the equivalent in salt substitute
2 egg whites
1 cup skim milk
1/2 cup orange juice
3 tablespoons oil
2 tablespoons grated orange peel
2 cups bran flakes
3/4 cup raisins
Mix flour, sugar substitute, baking powder and salt in large bowl. Beat egg whites in another bowl and stir in milk, orange juice, oil and orange peel. Add to flour mixture and stir just until moistened. Batter will be lumpy. Stir in cereal and raisins and pour into greased muffin tin or a 9-by-5-inch loaf pan. Bake 1 hour for a loaf at 350 degrees or 20 minutes at 425 degrees for muffins. Cool 10 minutes and remove from pan. Cool completely on wire rack.
McMonegal's pickled mushrooms
1/3 cup red wine vinegar
1/3 cup salad oil
1 small onion, thinly sliced and separated into rings
1 teaspoon salt
2 tablespoons dried parsley flakes
1 teaspoon prepared mustard
1 tablespoon brown sugar
2 6-ounce cans mushroom crowns, drained
Combine all ingredients, except mushrooms, and bring to a boil Add the mushrooms and simmer 5 to 6 minutes. Chill in a covered bowl for several hours, stirring occasionally. Drain.
Lawton's pickled mushrooms
2 pounds fresh small mushrooms
2 quarts water
1/4 cup lemon juice
1/4 cup chopped onion
2 tablespoons parsley
2 cloves garlic, chopped
1 teaspoon each sugar and salt
1/2 teaspoon oregano
1/4 teaspoon salt
1/2 cup water
1/2 cup oil
1 cup vinegar
Combine mushrooms, water and lemon juice, and heat to boiling. Boil 1 minute and drain. Combine all ingredients and the mushrooms in a pan. Bring to a boil and pour into a 2-quart container. Let cool, then refrigerate.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.
* William B. Sanders of Manchester would like a recipe for pork porridge. He says it contains minced or shredded pork, liver and egg and he had it in Singapore several years ago.
* Lisa Stahley hopes one of our readers has a bean pie recipe which, she says, is similar in texture to a sweet potato pie.
* Amy Lucas of Sunbury, Pa., wants a recipe for candied grapefruit rind.
* Bryon Predika of Baltimore hopes someone can provide a recipe for pork roast coated and cooked in chocolate. "I've lost my recipe," he wrote.
* Ann Citrano of Fallston wants a recipe for Malibu chicken similar to the one she has had at Sizzler.
* Judi Fader of Pikesville writes she is looking for "good, easy kosher chicken dishes, suitable for Friday-night dinners to serve my family."
* Gene Watson of Glen Rock, Pa., writes he hopes someone has a recipe for Portuguese bean soup.
If you are looking for a recipe or can answer a request for a 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. Please print clearly. We will test the first 12 recipes sent to us.