Since when did a plain old string bean come alive in a delicious soup?
Answer: When Jane Dannemann of Baltimore gave the thought a chance by requesting a string bean soup that had sour cream in it and when Jon DeHart and Esther P. Weiner, both of Baltimore, sent in choice responses.
DeHart's string bean soup
Serves 4 to 6
1 package frozen string beans
1 stalk celery, chopped
1 carrot, finely diced
1 chopped onion
1/2 pint sour cream
salt and pepper
Cook beans according to package directions and save liquid. Add celery, carrot and onion. When done, strain and puree in blender. Thin out the sour cream with liquid used to cook vegetables, adding a little more liquid if too thick. Add salt and pepper to taste and serve chilled.
Weiner's string bean borscht
1 can string beans
1 teaspoon flour
1/2 cup cold water
2 tablespoons vinegar
1 egg yolk
2 tablespoons sour cream
Put the can of beans and liquid into a pan, add another can of water and boil 2 minutes. Mix flour and cold water until smooth and add to beans. Add vinegar, more if desired, and simmer 1 or 2 minutes. Whisk the yolk with sour cream and pour a little hot liquid into the sour cream mixture. Stir this into the beans, add pepper to taste, salt if desired and serve hot or cold.
Rolling up a treat
A fruit roll-up recipe was the request of Suzanne Redmond of Scipio Center, N.Y., who wrote "my 2 1/2 -year-old son is allergic to corn and most of the gummy bears and fruit-by-the-foot and such are most often made with corn syrup."
Wanda Hurt of Columbia responded with a recipe which came from the "Colorado Cache Cookbook" published by the Junior League of Denver.
Hurt's Fruit Leather
2 cups fruit pulp (your choice of ripe apples, peaches, pears, strawberries or apricots)
1/2 cup sugar
Place fruit in a sauce pan and mash and cook 5 to 10 minutes over moderate heat and put through a food mill to remove stems and seeds. Or remove seeds and stems first, chop and cook. Then puree fruit in a blender, one cup at a time.
Mix fruit and sugar and spread on a plastic wrap which has been attached to a cookie sheet with cellophane tape. Bake in a very slow oven (150 degrees) up to 2 hours or until it looks like leather and is not sticky to touch. Leave door slightly ajar while baking to allow moisture to escape.
When done, roll up in a log. Can be made into smaller individual packs.
Barbara Dorsey of Baltimore sent in a similar recipe from the book "Feed Me I'm Yours" which she got when her now 19-year-old daughter was born. "I still use it," she wrote. According to that book, canned fruit that has been well drained may also be used.
Kathy Robertson of Glen Arm wrote asking for a raspberry and brie recipe. "We recently went to a wedding at the Belvedere Hotel and a brie hors d'oeuvre was served. It was a pastry shell with raspberries and the brie baked and served with little toast."
Dr. John F. Henry Jr., would like a recipe for fontina sauce "as served at the Italian Garden restaurant in Columbia," he wrote.
Joan Stack of Montclair, N.J., remembers a cookie her mother made which "I believe was published in Parade magazine in the early or mid-'60s. It was called Chocolate Sundae Cookie which had a base of cherry-studded chocolate dough which was baked, topped with half a marshmallow and then frosted with a chocolate icing. It would be fun to bake these again," she wrote.
Elva Dobbins of Ariel, Wash., wants a recipe for mustard pickle made with whole cucumbers.
Chef Gilles 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.