"How would I make some chicken fricassee?" This was the question Dr. Robert B. Tunney of Cockeysville asked. He added, "I love the dish but I don't know how to make it."
Many lovers of chicken fricassee, including patients and friends of Dr. Tunney, sent him an impressive stack of responses, many of which included a thank you to the Baltimore obstetrician who had delivered their children.
Chef Gilles Syglowski chose a recipe from Pat Carberry of Lutherville, who wrote that her source was the Metropolitan Life Insurance Cookbook published in 1957. The recipe "is my favorite," she wrote.
Carberry's Chicken Fricassee
Makes 5 servings
4- to 5-pound chicken, cut up
3 cups hot water
1 onion studded with a few cloves
3 stalks of celery with leaves
1 bay leaf
1 carrot, cut in chunks
2 teaspoons salt
6 tablespoons flour
1/2 cup milk or cream
Simmer chicken with water and next 5 ingredients 1 1/2 to 2 hours until tender. Remove chicken to a heated serving dish and keep warm. Strain broth, skim off excess fat. Measure 3 cups broth, adding water if necessary. Mix flour and milk or cream to a smooth paste and slowly add to broth. Cook over low heat, stirring until thickened. Season to taste with additional salt and pepper and pour over the chicken. Serve with hot baking-powder biscuits.
And a cherry cheesecake? Beulah Kresse of Baltimore lost her recipe when "I moved into a senior citizens apartment and I would appreciate help," she wrote.
Sara M. Hunter of Lutherville responded with the chef's choice.
Hunter's Cherry Cheese Cake
3/4 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon melted butter
3 (8-ounce) packages cream cheese, at room temperature
1 teaspoon vanilla extract
1 cup sugar
1 can cherry pie filling
Make crust in medium bowl by combining crumbs, sugar and butter. Spread in bottom of 9-inch springform pan pressing lightly with fingertips. Refrigerate while making filling.
In large electric-mixer bowl, beat cream cheese until light. Add eggs, vanilla and sugar and beat until creamy and light. Pour into crust and bake at 370 degrees for 35 minutes.
When partially cool, spread cherry pie filling on top. Cool several hours before serving.
* Rosa L. Lee of Rowland, N.C., wants a recipe for an Italian cream cake.
* Lisa Cash of Chehalis, Wash., is looking for a sour-dough chocolate chip cookie recipe. "My best friend's mom used to make them when we were growing up and they were good," she wrote.
* Doris in Auburn, N.Y., remem bers a sauce her mother made in the '30s and '40s, which was poured over chocolate cake that "had become a bit stale. Cornstarch, sugar and vanilla" were used, she wrote.
* Ethelene King of Prince Frederick writes, "To whom it may concern, I would like the recipe for the Ultimate Crab cake. It was the best I've ever eaten."
* Alicia Bartlett of Baltimore wants a recipe for a macadamia nut pie with three layers -- a caramelized macadamia-nut crust, a chocolate layer and a cream-cheese layer topped with whole macadamia nuts.
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.