The flavor of pork barbecue, North Carolina style, brings much praise from those who responded to the request made by Bonnie R. Hull of Williamsport, who wrote, "This barbecue is not in a red or tomato-type sauce. It seems to be in its own juices with a slight sweet-sour flavor and served on a soft roll with slaw on top and absolutely delicious. In North Carolina, this is probably open-pit cooked and so could not be re-created exactly at home."
Kay P. Bromley of Berlin sent in the recipe selected by our tester, Chef Gilles Syglowski.
Bromley's Minced Pork Barbecue
4 to 5 pound pork roast
1 cup cider vinegar
1 tablespoon ground red pepper
1 small onion, coarsely chopped
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
Place roast in roasting pan, cover and bake at 350 degrees about 2 1/2 hours or until meat falls off bone. Remove the bone and excess fat, letting meat fall into juice in the bottom of the pan. Mince the pork with a hand held chopper or use food processor.
Mix next six ingredients in a small bowl and add to pork mixture by tossing.
"Enjoy warm with homemade potato salad and corn bread," TC wrote Ms. Bromley. "I cook the pork roast overnight in my crockpot and it works real well," she said. "You can just shred the meat by hand. Also, if someone doesn't like it too spicy, don't add the whole tablespoon of red pepper."
Rose Edwards of Auburn, N.Y., prepares her N.C.-style barbecue much the same way, having gotten the recipe from her family in Henderson, N.C.
"Sometime I add a little liquid hickory smoke when cooking the meat, which gives it a flavor of the open-pit barbecue, or I add a little barbecue flavor. However, vinegar is about all that is called for, except some spices, and I taste often while I'm mixing to be sure it suits my taste.
"When ready, I serve it on a soft roll with coleslaw," she wrote.
Doris Cohen of Pikesville asked for a Greek salad dressing similar to the one served at Zabar's restaurant.
Her answer came from Marcy Higgins of Laurel who wrote "this is the way my fiance makes it and he is Greek." She also sent in ingredients used for the salad and some advice about storage.
Higgins Greek Salad Dressing
1/2 cup Greek olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon each salt and fresh ground pepper
1 teaspoon oregano
1 large head Romaine lettuce
2 tomatoes, cut in wedges
1 cucumber, sliced
3 scallions, thinly sliced
5 radishes, thinly sliced
1/2 cup calamato olives
1/2 cup Feta cheese, crumbled
8 fillets of anchovies, optional
Place all dressing ingredients in a covered container and shake well. Set aside.
Wash romaine and slice crosswise into 1/2 -inch strips and set aside to dry. Just before serving, add dressing and toss, then add anchovies if desired.
Ms. Higgins says early in the day she washes, cuts and places the romaine in a grip-lock bag to crisp. She adds a few paper towels to absorb the water.
"Romaine is one of the few kinds of lettuce that you can cut without it turning color," she notes.
* Mary Diab of Baltimore would love to have a recipe for an appetizer called skordalia. She believes it is made with "garlic and more garlic, with some mashed potatoes and olive oil and served with bread and tomatoes."
* Lois N. Albert of Lakeland, Fla., wants a recipe for a Vinegar Pie, a dessert. "I hope someone will have it," she writes.
* Jeanette Lee of Wilkes-Barre, Pa., writes that she is searching for a Chinese cheese egg drop soup.
* Michael Turak of Plymouth, Pa., wants a recipe for "pork chops and pork and beans which I found on a can and have lost," he writes.
* Mary Spero of Severn and Linda K. Kough of Towson want a lemon poppy seed muffin recipe. Ms. Spero writes "preferably low-fat but not necessarily." Ms. Kough notes that the recipe she seeks is similar to the one from Burger King.
* Lois Gould of Redmond, Ore., want recipes and some advice. "The recipe calls for phyllo sheets and several kinds of white cheeses layered like lasagna and then baked. I would like to know if someone has a recipe on using fresh figs and also how to care for them."
* Marilyn Newman of Auburn, N.Y., wants two recipes. One is for an artichoke pate ravioli and the other for white chocolate mousse in a chocolate shell.
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.