In the Dec. 11 Recipe Finder, the measurements for the first two ingredients for the sweet potato salad recipe were incorrect. The correct measurements are 1 (18-ounce) can yams, drained and sliced, and 1 cup canned pineapple chunks, drained.
The Sun regrets the error.
A cookie pizza which "seemed like a baked crust cookie dough in a pizza pan with fruit and whipped topping," was the request of Beatrice Ide of Walla Walla, Wash.
Her answer came from Gloria Malwitz of Fallston.
Serves about 12
PIZZA COOKIE DOUGH:
2/3 cup butter or margarine
1 cup sugar
1 teaspoon vanilla
2 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 8-ounce package cream cheese
1/3 cup sugar
1/2 teaspoon vanilla
1 pint strawberries, fresh or frozen, drained
1 (about 10-ounce) can pineapple tidbits, drained
1 small can mandarin oranges, drained
1 kiwi fruit, peeled and sliced
Heat oven to 375 degrees.
For the crust, sift together flour, baking powder and salt. Cream together butter and sugar. Add egg and vanilla and beat until light and fluffy. Gradually add dry ingredients. Spread dough onto a greased pizza pan. Bake at 375 degrees for 12 minutes. Cool.
Cream together cream cheese, sugar and vanilla. Spread over baked crust. Arrange fruit on top and refrigerate 2 hours.
Malwitz notes that a roll of sugar cookie dough -- she uses Pillsbury -- may be substituted for the cookie dough recipe.
Lorene Herndon of Livermore, Ky., sent in the same pizza cookie recipe and noted that she used many drained, peeled and sliced fruits, which could include an 11-ounce can of mandarin oranges, 8 ounces of crushed pineapple, 2 kiwi fruits, peaches, strawberries, maraschino cherries "or any fruit desired," she wrote.
Cathy Windish of St. Augustine, Fla., uses such fruits as cantaloupe, blueberries, raspberries or blackberries. Fruit preserves, she says, such as orange marmalade or strawberry glaze, can be mixed "with a small amount of water and drizzled on top. Refrigerate until ready to serve and, if topping with whipped cream, do so right before serving so crust doesn't get soggy," she wrote.
Catharine Cahalan of Lansing, N.Y., requested a sweet potato salad recipe and Bert Toolan, address unknown, sent in Chef Gilles Syglowski's choice.
Sweet potato salad
1 can (8-ounces) yams, drained and sliced
1 can (8-ounces) pineapple chunks, drained
1 cup mixed walnuts and dates, chopped
2 cups chopped celery
1 medium onion, chopped
1 cup flaked toasted coconut
1/2 teaspoon salt
3/4 cup sour cream
3/4 cup mayonnaise
1 teaspoon curry powder
In a large bowl, place first five ingredients. Add 3/4 cup coconut and salt. Do not mix. Add 1/2 of dressing and toss mixture gently. Top salad with reserved dressing and coconut. Serve on salad greens.
Elvin Myers of Baltimore wants a recipe for sweet potato pudding.
Jacqueline A. Horst of Pasadena says she threw away her recipe for barbecued ribs made from spaghetti sauce she had found in a Woman's Day magazine.
Helen Bean of Baltimore writes she is looking for a good basic recipe for tomato soup. "Help!"
Melinda Phillips of North Carolina, wants to make a "chicken dish. My husband is in the military and when I recently had my second child, and came home from the hospital, friends in my support group brought several dishes. One consisted of chicken with bread crumbs, cream cheese and Monterey Jack cheese. I would really appreciate the recipe."
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, 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: 12/11/96