Pan fry some salmon cakes, bake a Coca-Cola cake and pad some oysters. Take your pick of this triple treat.
Vera Greenberg, no address given, requested a recipe that "calls for Coca-Cola in the chocolate cake and the icing."
Seems a great number of recipe lovers have the recipe. Chef Gilles Syglowski chose one from Pam Norris of Columbia who noted that her recipe came from the book "Classic Cooking with Coca-Cola," by Elizabeth Candler Graham and Ralph Roberts. "It was given to me almost as a joke but I've found interesting recipes within," she wrote.
Coca-Cola chocolate cake
4 cups plain flour
8 tablespoons cocoa
3 teaspoons cinnamon
1 teaspoon salt
2 teaspoons soda
4 cups sugar
1 pound butter
2 cups Coca-Cola
4 teaspoons vanilla
1 cup buttermilk
icing (see recipe)
Heat oven to 350 degrees
Grease and flour an 11-by-17-inch pan. Sift together the first six ingredients. Set aside.
In a saucepan, heat the butter and Coca-Cola until the butter melts. Add the eggs, vanilla and buttermilk and mix well. Add the liquid to the dry ingredients and beat until smooth. The batter will be very thin. Pour into the prepared pan and bake for 30 minutes.
The cake must be iced while still warm.
1/2 cup butter
1/2 cup Coca-Cola
6 tablespoons cocoa
1 cup chopped pecans
2 teaspoons vanilla
2 boxes powdered sugar
In a saucepan heat the butter and Coca-Cola. Do not boil. Add all of the remaining ingredients and mix well. Pour over the cake.
Norris notes that the cake may also be baked in 2 prepared tube pans.
Sharon Waters of Edgewood requested a salmon cake recipe. The chef chose one from Lisa Charity-Jones of Columbia.
Jones salmon cakes
Makes about 8 cakes
1 large egg
3/4 cup mashed potatoes
1 tablespoon oil, plus 3 tablespoons for frying
1/2 cup chopped onion
1 (16-ounce) can red salmon
1/2 teaspoon McCormick lemon-herb seasoning
1/2 teaspoon seasoned salt
1 tablespoon dried parsley
dash or two of Worcestershire sauce
1/2 cup seasoned bread crumbs, plus 1/2 cup for coating
In large bowl, beat egg. Add mashed potatoes and mix well. Heat 1 tablespoon oil in frying pan and saute onions until clear. Cool, then add to potato mixture. Add salmon and mix well. Add seasonings and 1/2 cup bread crumbs and mix well. Beat with hand mixer until mixture resembles a somewhat smooth paste.
Using about 1/2 cup of mixture for each, shape patties and roll in remaining bread crumbs.
Heat remaining 3 tablespoons oil in pan and brown patties on each side.
Proof is in the padding
Irene Grabowski, no address, wants to know how to pad oysters so they do not fall apart when deep-fried.
Helen W. Agee of Baltimore came to her rescue. "I have padded oysters this way for 60 years without failure," she wrote.
For 1 pint of oysters, pad 2 to 3 together in a handful of cracker meal. Roll in 1 egg beaten with 1 tablespoon oyster liquor or cold water. Pad again in the cracker meal and rest in the refrigerator for 1/2 hour. Fry in deep fat.
Patricia Loss of Baltimore writes: "I am looking for a diet custard pie recipe made with farina. No one seems to have it.
Jean Beecher of Walla Walla, Wash., wants a recipe for poached pears that she saw on a television program, but she cannot find the recipe.
Cathy McNamara of Baltimore wants a recipe for celery seed dressing. "In the '60s and early '70s I worked in Hutzler's in Towson as a waitress and we served a chef salad with this dressing. It was fantastic. I've lost the recipe and hope that someone in good ol' Baltimore has it."
Chef Gilles Syglowski and Chef Kent Rigby, with the help of chefs and students at the Baltimore International 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 that each recipe makes.
Pub Date: 4/02/97