Welcome to the first post in our new Recipe Box blog! We receive so many requests for recipes that we’re unable to print everything in the magazine. We often run out of space, which means we can’t print responses to every request that we’ve printed. All of which results in a frown on our faces.
In an effort to battle time and space, we’ve decided to publish a request here, probably once or twice a week, and ask our readers to help us provide a more timely response to people searching for recipes.
Ellen Davidson, King William, Virginia, remembers the chicken salad that was a hit at the Starving Artist Café in Abingdon, Virginia. According to the café menu, the salad was “a chunky blend of diced chicken, celery, English walnuts and seedless grapes tossed with our own famous dressing.” No details on the dressing. The café has since closed, and Ellen would love to have the recipe. Can anyone help?
If you’re new to the Recipe Box universe, here’s the scoop.
Please post your response in the comments below, e-mail it to me at RecipeBox@Grit.com, or mail it to my attention at GRIT, 1503 S.W. 42nd St., Topeka, KS 66609-1265.
If you’re looking for a long-lost recipe, send your request via e-mail or mail it to my attention.
Mailed recipes cannot be returned, as they are eventually sent to the person who made the original request. Recipe requests and responses will be printed at our discretion and as space allows. Addresses are not printed to allow GRIT the opportunity to publish recipes before sending them on to the requesting party.
Thanks for helping out Ellen with her request and thank you for helping make Recipe Box a success!
To; June Brown, additional info from Vet Best, sorry, do not crush the crackers. place 44 WHOLE ritz crackers in the water and let boil. Also, use 9 in deep dish pie crust.
This is for June Brown, Chesapeake,VA for Ritz Mock Apple Pie. Pastry for 2 crust 9-inch pie.36 Ritz Crackers, coarsely broken (about 1 3/4cups crumbs). 2 cups water, 2cups sugar, 2tsp cream of tartar, 2 Tbsp lemon juice, grated rind of one lemon, 2 Tbsp margarine (the recipe calls for Blue Bonnet),1/2 tsp ground cinnamon. Roll out half the pastry and line a 9-in. pie plate. Place crackers in prepared crust. In saucepan over high heat, heat water, sugar and cream of tartar to a boil, simmer for 15 min. Add lemon juice and rind. Cool. Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry;place over pie. Trim, seal and flute edges. Slit tip crust to allow steam to escape.Bake 425 degrees for 30 to 35 min or until crust is crisp and golden. Cool completely. This recipe I cut from a package of Ritz crackers years ago. My Mother made this pie for our family over 50 years ago...she fooled us and others until she shared the recipe. Who would believe it!! Enjoy.
Re july/aug 2011 request from Maddie Kerst Stace. Here's a recipe I found in "The Dutch Cookbook" for SCRAPPLE OR PAWNHAAS. 3 Qts broth 2 tsp Salt 2 cups of cooked meat (suggests pork, chopped fine) 1/2 tsp pepper, 1/2 tsp sage (if desired) Cornmeal. This suggests boiling a pigs' head to make the broth, "picking" the meat using some for the pudding. Bring broth to a boil, dribble in cornmeal, stirring constantly, until the consistency of mush. Add meat and seasonings, stirring constantly for the firt 15 minutes and then frequently for 1/2 hr. Pour into loaf pans, about 3 " deep and keep in a cool place. Slice 1/4 " thick, fry in hot fat till brown on both sides. Hope this is helpful to her. Sounds right to me, enjoy.