Email us at email@example.com and tell us what recipe you’re looking for. (Make sure to include your name and mailing address.) Ever so often, we’ll share your submissions here, and we’ll feature some in a future issue of Cook’s Country magazine.
And if you happen to have one of the sought-after recipes in your recipe Rolodex, please leave us a comment. May many more lost recipes be found!
Holiday Coconut Cookies
From D-J Hall:
I’m hoping for the recipe for a winter holiday time cookie from my childhood. I don’t even remember the name of this cookie. My memory dates from the early-mid 1970’s in the Northern Ohio area. It was a light airy coconut cookie. These cookies were not dense like a macaroon or smooth textured like a meringue. They were like shreds of coconut coated with sugar. The cookie was delicately crisp when you first bit into it, then it just melted in your mouth. I remember them being a rounded top drop-style cookie. If anyone is familiar with this cookie and has a recipe, I would be so thankful to you for sharing it.
Herb Fried Chicken
I’m looking for the recipe for Herb Fried Chicken from the Family Circle Cookbook 1974 edition.
Eye-Round Roast with Garlic
Desperately seeking full recipe for eye round roasted with inserted garlic slices and wrapped in bacon, potatoes carrots and onions added later, then gravy made. Can anyone help?
From Joanne Botzum, Medina, Ohio:
My grandmother used to make a simple cake with slices of plums in it. I’ve seen several recipes for plum cake, but they are not the same. Hers was not frosted, but I believe she sprinkled sugar on it and baked or broiled it to produce a crunchy glaze. The plums poked out through the top of the cake so she was always careful to arrange them attractively. Do you have a recipe for this type of plum cake?
Pork Chops Baked in Cabbage
From Margaret Silliker, Chicago, Ill.:
I have been trying to find the recipe for pork chops baked in cabbage that came from a 1960s or ’70s Time Life series about French cooking. I don’t remember the exact name of the recipe, but the pork chops were browned and then baked in a cabbage and white wine cream sauce. The chops came out incredibly tender, while the cabbage dissolved into the delicious creamy sauce.
From Gloria Laylin, Dublin, Ohio:
My mother used to make scrapple with cornmeal and sausage and put it in a loaf pan. Then she sliced it, fried it in butter, and served it with maple syrup. I’ve tried several recipes, but none come close. She was from New York, moved to Kansas when she married in 1944, and then moved to Ohio in about 1959, and I don’t know where she got the recipe. It was definitely not Philadelphia scrapple. It would be wonderful to duplicate it.
Ginger Cream Cookies
From Colleen McMahon, Waconia, Minn.:
When I was a child in the 1960s and ’70s, my grandma McMahon used to make delicious cookies called ginger creams. They were thick, soft, cakey, dark cookies with creamy white icing. At every family reunion, we reminisce about our wonderful grandmother, and also about the fact that none of us has ever been able to duplicate her ginger cream recipe. It sure would be great to have it back in the family. Thanks.
From Phyllis Easterling, Fort Collins, Colo.:
When I was in high school, the A&W used to serve something they called “steak finger basket.” Everyone loved it. I’m curious to know what cut of meat they used and what spices were in the crispy breading so I can try to duplicate the item in my own kitchen.
Chocolate Icebox Cookies
From Anna Jo Fischer, Eugene, Ore.:
I’m looking for a recipe for chocolate icebox cookies that our housekeeper used to make for us. She would roll the dough into a log, wrap it in waxed paper, and put it in the freezer. The cookies were very thin, cakelike, and very delicious. Please help!
Sugar Cream Pie
From Sydne Brewer, Seattle, Wash.:
I grew up in a small north-central Indiana town, where we used to eat sugar cream pie. Now my family lives in Seattle, and no one here has even heard of it. In Indiana, we used to buy it at the local grocery store. It’s my dad’s favorite pie. I have tried several recipes (including David Letterman’s mom’s recipe), but none is as good as the pie I remember from childhood. Please help me make a great sugar cream pie for my dad.
Burnt Sugar Cake
From Barbara Burcham-Ramsay Central Point, Ore.:
Way back when (perhaps as long ago as home-ec class in Westchester, California), I had a great recipe for burnt sugar cake. When cake mixes came on the scene, Duncan Hines had a mix for it. Now, no company that I know of makes a mix for the cake, and I can’t locate my old recipe. Can anyone help?
From Debi Varelis, Bradenton, Fla.:
My Tennessee grandma used to make this for us when we were children. I know it had stewed tomatoes, with dropped dumplings cooked in the sauce. I would love to have this recipe again.