A Slippery Potpie recipe was the request of Susan Livingston of Johnstown, Pa., who said she lost this recipe, which her family enjoyed.
Laurey Krouse Cappe of Towson responded with a recipe that she said came from "my 80-year-old mother, who got it from her mother, who got it from her mother. I don't know how many more generations this Pennsylvania Dutch recipe goes back."
2 quarts chicken, ham or beef stock
2 cups of meat used to make stock, shredded
1 cup chopped celery
1 medium onion, chopped
1 cup chopped carrot
2-3 peeled and diced potatoes
1 tablespoon parsley flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups all-purpose flour
1 teaspoon salt
1/4 cup lard or butter (optional)
3/4 cup water (1 1/2 cups to 2 cups if not using lard or butter)
Bring the first 9 ingredients to a boil. Reduce heat, cover and simmer for about 30 minutes while making the dough.
In a mixing bowl or in the bowl of a food processor fitted with a steel blade, combine dough ingredients, adding the water a bit at a time until the dough reaches the consistency of a pie crust, like a coarse cornmeal. Roll out the dough on a floured surface to about 1/16-inch thickness. Cut dough into 2-to-3-inch squares with a dough cutter or knife.
Bring broth back to a boil and slip the dough squares one by one into the boiling broth. Reduce heat. Cover and cook gently for about 30 minutes more. Serve with a side dish of coleslaw.
Tester Laura Reiley's comments: "This is like a rich chicken noodle soup more than like a potpie. The crust, which is lowered into the cooking soup, is thin enough to resemble homemade noodles more than dumplings. I can't imagine what a ham version of this would taste like, but the chicken version made the whole kitchen smell homey and wonderful. I would suggest cutting the crust into 1-to-2-inch squares. At 3 inches, they are unwieldy and not too pretty in the soup."
* Dottie Denitto of Sykesville wants a "favorite recipe called Butter Custard Pie," which was a regular item at the now-defunct Silber's Bakery in Maryland.
* Gwendolyn McRae of Baltimore wrote that she enjoyed a shrimp bisque at a restaurant in Houston and wanted the recipe. "It was a soup with lobster, shrimp, crab and crawfish in a cream and sherry wine base with bits of onion, celery and basil."
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number.
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