Vegetables in pleasing recipes promise healthy and satisfying food.
B. C. Reier of Towson wrote that she wanted a recipe for coleslaw "similar to the one available from Kentucky Fried Chicken. I've tried all kinds of combinations of spices but just can't come up with the wonderful flavor of KFC coleslaw."
Nancy Cruz of Baltimore answered her request. "I've been using this KFC coleslaw since 1983 when I found it in a community cookbook published that year by the St. John Lutheran Church, Sioux Falls, S.D. I often give it out to local cookbooks and the copy I enclose is from the Granite's Goodies cookbook compiled by the Granite Presbyterian Church in Woodstock.
"I have experimented with proportions and found little change except that one should never add more onions than it calls for. It overpowers the dish," she wrote.
Cruz's KFC Coleslaw
1 head cabbage (3 pounds), finely grated
1/2 cup sugar
1 teaspoon salt
1/2 cup sour cream
1/2 cup Miracle Whip
2 tablespoons white vinegar
2 tablespoons vegetable oil
1/4 cup diced carrots
2 tablespoons finely diced onion
Mix cabbage, carrots, onion,
sugar and salt and set aside. Combine all other ingredients in another container. Then toss with cabbage mixture.
Chill at least 1 hour before serving.
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Hilda Fram of Baltimore wrote requesting a recipe for a "vegetable burger that is low in fat and calories. I bought some in the grocery store but they were full of chemicals."
Lisa M. Garman of Baltimore responded. "I hope this recipe fits the bill for her, meat alternatives are important for our health and the environment," she wrote.
Garman's Bean Burgers
Makes 6 burgers
2 cups cooked garbanzo beans (chickpeas) mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 small onion, minced
1/4 cup whole wheat flour
salt and pepper to taste
2 teaspoons oil
Mix the ingredients (except the oil) in a bowl. Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown on each side. Serve alone with a mushroom or tomato sauce or as a burger with lettuce and tomato. Chef Gilles Syglowski would add 1 cup of chopped spinach and 1/3 cup chopped scallions.
Recipe requests
* Ellen Eisenstadt of Owings Mills would like to have "a recipe called pastitsio which is pasta, meat and sauce. I am not sure of the spelling," she wrote.
* Irene Grabowski would like to know how to pad oysters so they do not fall apart when deep-fried.
* Michele Jordon of Baltimore wants a recipe for a Polish potato soup which has dill and bits of chicken in it.
* Anthony Kuczynski of Baltimore writes, "Does anyone have a recipe for a sweet potato pecan pie?"
* Dorothy Jackson of Baltimore wants a recipe for the sauerkraut and for the split pea soup similar to that served at Horn & Horn restaurants.
* Helen S. Kelly of Baltimore would "love to have a recipe which duplicates the madeleines which are sold at Nordstrom's Cafe in Towson," she writes.
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. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.