Jessie L.V. Ahlfeldt of Annapolis wrote requesting a recipe for Ginger- Pear Jam, which she says she had many years ago.
The recipe that tester Laura Reiley chose came from Beth Edelstein of Timonium.
Makes 7 pints
2 quarts chopped, peeled pears, about 10 pears
1/2 cup water
6 cups granulated sugar
1/4 cup grated fresh ginger or more to taste
Combine pears and water in a flat-bottomed kettle; cover and simmer 10 minutes. Add sugar and ginger. Cook over low heat, stirring occasionally until sugar dissolves. Bring to a rolling boil, stirring constantly, until mixture sheets from a cold spoon, about 20 minutes.
Quickly ladle jam into sterilized jars, leaving 1/4 -inch headspace. Cover at once with metal lids, and screw bands tight. Process jam in boiling water bath for 10 minutes.
Note: Jam can be refigerated several months without canning.
Tester Reiley's comments: "A wonderful, spicy jam that adds sophistication to muffins, toast or scones, this jam has a rich, earthy color. Be sure that the bottom of the pan does not scorch during the boiling process. Stir constantly, and watch the bottom of the pan. You don't want the jam to get too caramelized and dark. If real canning seems too ambitious, the mixture can be frozen in small batches and thawed as well."
Tom Poole of Parkton is seeking a recipe that his father made. "He called it Southern Fried Chicken, and the only information we have on this is that he would fry chicken pieces until they were lightly browned and then the pieces were put in a casserole and baked in gravy," writes Poole.
"This is not complete, and we have no idea what the ingredients or other steps were involved. My father was not a formal cook. He was from the Eastern Shore of Maryland and did some cooking for a unit of the Maryland National Guard. We would appreciate any information you might find."
Dana Parrott of Baltimore writes: "I have been looking for a recipe called Tomato Bread I had in Los Angeles a couple of years ago and which I liked very much. If you could find it, I would very much like to have it."
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 more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number.