Want to bake a tuna casserole and a loaf of blueberry bread? Even if you're skeptical, there's an excellent chance you'll be glad you did.
Also, how about a recipe for a filling for kolaches which answers the request of Sally Fleming of Bend, Ore.
John Eisele of Columbia requested the tuna casserole. He wrote, "When I was traveling, I remember a tuna casserole that had peas in it with a thick sauce and a strong but enjoyable taste of tuna." He also noted that he had tried duplicating the recipe but had not been successful.
Diane Brownell of Abingdon and Linda Lindemon of Baltimore sent in similar recipes with slightly different instructions which Chef Gilles Syglowski liked.
Brownell's tuna casserole
1 can tuna fish (albacore in water preferred)
1 can cream of mushroom soup (undiluted)
1 can (about 1 cup) peas, drained
1/2 to 1 cup milk.
Grease a glass casserole dish (1 to 1 1/2 quarts). Put a layer of crushed potato chips on the bottom. Flake 1/2 can of tuna over the chips. Spread 1/2 can of soup over the tuna and gently spoon peas over all. Repeat, beginning with the chips and end by topping it with chips. Make several holes in the mixture with a mixing spoon, then slowly pour milk down through the casserole but do not stir. Bake at 350 degrees for 30 to 35 minutes until bubbly.
Ms. Lindemon's recipe was similar except for the milk. She mixed the tuna, peas (drained) and undiluted soup, turned it into a casserole with crushed potato chips on top and baked at 400 degrees until golden and bubbly. "I prefer to use golden mushroom soup," she wrote.
Rosemarie Felton of Columbia asked for a single loaf of blueberry bread that did not call for bananas. Two answers were chosen by the chef. They were from Cheryl Bennett and Mrs. Raymo Victor, who called her recipe a blueberry cake. Both responses were from the same street in Baltimore.
Bennett's blueberry bread
1 cup sugar
1/2 teaspoon salt
1/2 cup milk
2 cups flour
3 teaspoons baking powder
2 cups blueberries, mixed with one tablespoon sugar.
Beat eggs and add the other ingredients, the dry and the milk alternately. Bake at 350 degrees in a greased loaf pan for about 45 minutes.
Victor's blueberry cake
1/2 cup butter
1/2 cup sugar
1/2 cup sour milk
2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon vinegar
1 can berries, drained and rinsed with cold water.
sprinkle of cinnamon and sugar.
Mix all and add blueberries. Bake in greased loaf pan at 375 degrees for 25 minutes. Sprinkle cinnamon and sugar on top and return to 350-degree oven for 35 minutes.
Sally Fleming wrote that she'd taken a nostalgic trip to her Bohemian grandmother's neighborhood and renewed her interest in kolaches and wanted a filling which she remembered had cottage cheese and lemon rind. Caroline Brosius of Dornsife, Pa., answered her request.
Brosius' cottage cheese filling
1 cup cottage cheese
1 tablespoon melted butter
1 beaten egg
2 or 3 tablespoons sugar
1/4 teaspoon lemon rind
Mash cheese, add remaining ingredients and mix well.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.
* S. A. LaMonte of Baltimore writes, "My Creole grandmother had a Louisiana recipe for dirty rice which was made from chicken giblets, celery, rice etc. I'd love to have the recipe."
* Marie Sibona of Kelso, Wash., remembers a carrot fudge which she had years ago. "It is delicious," she wrote.
* Jayne Nuttle of Towson is looking for a recipe for "Slippery Jims"(pickles) "which we enjoyed when growing up in Milwaukee, Wis. My mother and aunt made them. They were peeled cucumber spears and were mild but not like bread and butter or sweet pickles. They may have been refrigerator pickles," she wrote.
* Betty P. Bosley of Washington recalls a cake called "hoc-o-Cherry which was on the front of the Betty Crocker Bake-Off about 1949-51. I made this cake just about every time a cake was made in this house and I suddenly can't find the recipe," she wrote.
If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.