June Freeberg of Union, Ill., is seeking a recipe she says was called Spoonables or Noodables. She writes: "Every year my family goes to Lafayette, Ind., to attend the Feast of the Hunters' Moon. There is great food there. Every year I buy this dish. This year I purchased the recipe, and on the way home, somewhere, somehow it was lost. Please help me locate someone who has this recipe."
Connie Vianco of West Lafayette, Ind., responded. She wrote, "I obtained this recipe from the Feast of the Hunters' Moon [in Lafayette, Ind.] a few years ago."
Makes approximately 8 to 10 servings
1/2 pound diced bacon or substitute 1/2 cup vegetable oil
2 cups carrots, sliced into 1/4 -inch pieces
3 cups celery, sliced into 1/4 -inch pieces
2 cups onion, cut into thin wedges
3 cups cut broccoli florets and stems
2 cups cut cauliflower florets and stems
mixed seasonings (see below)
1 cup chopped red cabbage
1 cup chopped green cabbage
3 cups noodles (Reames frozen work wonderfully)
Fry bacon crisp, or heat oil. Add carrots and cook until tender. Add celery, onions, broccoli, cauliflower and 3 tablespoons mixed seasonings.
Stir and cook until broccoli is tender, about 10 minutes. Add cabbage and noodles. Continue cooking until cabbage is tender and noodles hot, about 8 minutes. Sprinkle with additional mixed seasonings, to taste.
Per serving: 126 calories; 6 grams protein; 4 grams fat; 1 gram saturated fat; 18 grams carbohydrate; 4 grams fiber; 17 milligrams cholesterol; 760 milligrams sodium
1/4 cup sugar
1/4 cup dill weed
1/8 cup paprika
1/8 cup coarse pepper
1/4 cup salt
Combine ingredients. It makes enough for multiple batches of noodles. Store in an airtight container. Do not skimp on any of the seasonings ingredients. These are what makes it great.
Tester Laura Reiley's comments: "This is only a soup in the roughest sense of the word. There is very little broth. It really is like a minestrone that has had all the broth drained away.
"For those who aren't familiar with them, Reames noodles come in 12-ounce bags and are located in the freezer department near the ravioli and other frozen pasta. The dill is an assertive flavor in the mixed seasonings, giving the dish a distinctive taste.
"If you like things a little soupier, you could add a large can of diced tomatoes with the celery and other veggies, or even a couple cans of chicken broth."
Lily Mae Romans of Baltimore remembers "when my mother saved the watermelon rind and made preserves out of it. The recipe is lost, and I would really appreciate having one."
Lola Murray of Salem, Ore., is seeking a recipe for a crumpet bread that she says is no longer made by a bakery in Silverton, Ore.
If you are looking for a recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.