Fresh and fuzzy green okra, right out of your garden or the produce market, can become a pickle to remember, even in a martini.
A request for the recipe came from C. Bryant of Hawesville, Ky. whose answer came from A. T. Castleberry of Longview, Wash., who wrote "I may live in Washington state but I was born and raised in Arkansas and I love okra in any form."
Castleberry's pickled okra
Makes 10 pints
4 1/2 pounds okra, small or medium
8 cups cider vinegar
1 cup water
1/2 cup salt
10 cloves of garlic, peeled
10 hot red peppers
10 teaspoons dill seed
10 teaspoons mustard seed
Wash okra and brush lightly with a piece of nylon net or brush to remove the fuzz. Trim okra stems without cutting too close to the vegetable. Sterilize 10 pint jars and keep hot until ready to use.
Combine vinegar, water and salt and bring to a boil. Into each jar pack okra in 2 vertical layers. The first layer should be packed with the stems down and the next layer with the stems up. Add to each jar, 1 clove garlic, 1 hot red pepper, 1 teaspoon dill seed and 1 teaspoon mustard seed. Pour hot vinegar mixture over okra and seal. To insure a good seal, process 5 minutes in boiling water bath. Let stand several weeks before opening.
If okra is very small the recipe and number of jars may be cut in half. A. T. Castleberry also says that "very small pickled okra is delicious in a martini."
Fettuccini Alfredo was the request of Jean Venter of Milton Freewater, Ore., and her answer came from Meg Kimble in Annapolis.
Kimble's fettuccine Alfredo
12 ounces fettuccine noodles, fresh if available
1/2 cup (1 stick) unsalted butter, melted or softened
1 to 1 1/2 cups freshly grated Parmesan cheese
1/2 cup heavy cream, slightly warmed
freshly ground pepper to taste
freshly ground nutmeg, optional
Cook the pasta in plenty of boiling, salted water, followig package directions. Fresh pasta cooks much quicker then dried. Drain well in a sieve or colander and return to pot and add butter. Toss well with two forks, then add one half of the Parmesan, plus the heavy cream and a few grinds of pepper and, if desired, nutmeg.
Toss well again until pasta is coated. Serve in heated deep plates, such as soup plates and pass the remainder of the cheese and the pepper mill, for seasoning to taste.
Meg Kimble notes: "This simple recipe is only as good as the ingredients used. Use only butter and use the best cheese you can get. My husband prefers this made with Romano cheese."
Beth Hunter of Timonium writes that her teen-age daughter is a vegetarian who likes Chinese hot and sour soup which is usually made with chicken and pork. "Do your readers have a recipe for vegetarian hot and sour soup? We would appreciate your help."
Karen Bartgis of Baltimore writes "The Brewery on Fleet Street has a totally excellent shrimp dip and I would like to have the recipe or one similar. It is kind of spicy and served hot and may have Monterey Jack cheese in it."
Hilda F. Newcomer of Hagerstown writes that she recalls "the delicious small hamburgers marketed in Baltimore in the '30s by the Little Taverns. I think the one we patronized most frequently was on North Avenue and the aroma permeating the air in the vicinity of the shop attracted customers. I'd like to be able to duplicate a Little Tavern hamburger."
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.
Pub Date: 8/14/96