Make codfish cakes and a Grape-Nut custard, requests from readers in Highlandtown and Timonium, and enjoy a touch of Boston and an Orioles memory.
Gerrie Blasetti of Highlandtown requested a codfish cake recipe made with "fresh, not salted, cod."
Chef Gilles Syglowski chose a recipe from Janet Machulcz of Westminster who wrote, "when I was a kid, no corner store in Highlandtown or Canton was without a tray of codfish cakes, crackers and mustard for sale."
While Ms. Machulcz's recipe called for salt cod as did most of the responses received, the chef advises that fresh or salt cod could be used. He used fresh flounder in this recipe and was impressed with the flavor.
Machulcz's Codfish Cakes
Makes about 20 patties or cakes
1 pound salt cod
8 cups cubed raw potatoes
1 egg
parsley and pepper to taste
1 small onion, grated
salt to taste will be necessary if fresh fish is used
flour for dusting cakes
Cover salt cod with water in a pot and bring to a boil. Drain. Cover with water again and bring to a boil. Simmer 15 to 20 minutes or until fish flakes when pierced with a fork. Drain. Put through a food processor or blender.
(Mr. Syglowski says if using fresh fish, instead of the soaking and extra boiling, just simmer the fish until it flakes, then cool and flake or mash with fork.)
Boil potatoes until fork tender for mashing. Drain.
Mash potatoes, add codfish, egg, parsley, grated onion and pepper. Mix until well-blended. Form into patties. Dust lightly with flour before deep or pan frying until golden brown.
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Doris Meredith of Timonium requested a Grape-Nut custard for "my husband who often speaks of it being served at the Oriole Cafeteria many years ago."
Gini Patterson of Phoenix responded with her copy of the recipe sent to her by Kraft General Foods. She writes that she first enjoyed the recipe "in Plymouth, Mass., and I loved it so much I called the company and they came to my rescue. I like it best with nutmeg and without raisins."
Baked Cereal Custard
Makes about 4 cups
3/4 cup Post Grape-Nuts cereal
1/4 cup melted butter or margarine
1/2 cup sugar
3 eggs, well beaten, or 3/4 cup thawed frozen low-cholesterol egg substitute
2 cups milk
1/4 cup raisins (optional)
1 teaspoon vanilla
1/8 teaspoon nutmeg or cinnamon (optional)
1/8 teaspoon salt
Thoroughly mix cereal with butter. Beat sugar into beaten eggs and cereal mixture and remaining ingredients, blending well. Pour into 1-quart baking dish and place in a pan of water. Bake at 375 degrees for 30 minutes, stir and bake another 20 minutes or until a knife inserted 1-inch from the center comes out clean. Serve warm or cool.
Recipe requests
* Jean Fletcher of Walla Walla, Wash., is looking for a recipe, she believes was in a magazine in the "mid-'70s, for an almond bar cookie with almond paste. The cookies were covered with slivered almonds and powdered sugar drizzled on top and cut into diamonds. It was absolutely marvelous," she writes.
* Jan Sayek of Longmont, Colo., also wants a recipe for almond paste, "not marzipan," she writes.
* Sheelah West of Utica, Ky., writes asking if anyone has a casserole recipe which uses grits.
* Elizabeth M. Dodson of Annapolis is seeking a bread recipe like the one served at "a French restaurant in Bethesda called Le Vieux Logis. This bread is served in a basket along with other breads and it is dark, porous and light textured rather than dense like most dark breads."
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 requestmaybe 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 note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.