Email us at firstname.lastname@example.org 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!
Pickled Radish Sandwiches
From Janice Allen, Clovis, Calif.:
My dear Italian uncle used to make me strange little sandwiches on crusty bread, one of which he made with pickled radish and juice. They were long white radishes, with a little pink color permeating the skin. They were crisp and sour—not “pickle sour” but not sweet either. I’ve tried several pickling recipes, but nothing compares with the flavor of the sandwiches he and I ate together. Can you help me perfect this pickle?
From Elizabeth Scheyder, Philadelphia, Pa.:
I’d love to be able to re-create the delicious “porcupines” that my grandmother used to make for me in the 1960s. These were actually beef meatballs covered in rice (for quills) that made them look like porcupines. I think she cooked them in tomato gravy, and they tasted fabulous with mashed potatoes. I remember that they were very large because the meatballs sat just two across in a Pyrex baking dish. Any ideas about the recipe would be welcome. Thank you in advance.
Bachelor’s French Bread
From Ladd Hey, Flowood, Miss.:
Long ago (when I was a young bachelor), I came across a recipe for easy-to-make French bread. I used to make loaves of this easy, tasty bread every week. But I have lost the recipe. All I remember is that it used beer for the liquid and that I made it in very thin bread tins so it was long and skinny. Maybe one of your readers remembers this recipe and can share it? I’d be very grateful.
Dutch Oven Peach Cobbler
From Marlene Neufeld, Buhler, Kan.:
I am looking for a peach cobbler recipe made in a Dutch oven. I tasted it at a high school fundraising booth. The thick, gooey bottom dough was out of this world. I would really appreciate it if someone happens to have this recipe.
Wheat Germ Pancakes
From Kerry Olsen, Laytonville, Calif.:
My mother used to make a recipe for wheat germ pancakes that she clipped from a newspaper back in the 1960s. The ingredients were flour, wheat germ, oil, sugar, baking soda, egg, and milk. They were not fluffy pancakes; instead, they came out thin and crêpe-like—and delicious. I miss these pancakes. Please help find the missing recipe.
Frosted Ginger Creams
From Leslie Filteau, Sheboygan, Wis.:
My grandmother used to make a 13 by 9-inch pan of the most delicious bars ever. She called them Frosted Ginger Creams. Their texture was heavier than that of a cookie, and they were iced with a lemon-flavored glaze. I have tried to duplicate these but have been unable to get anywhere close to the texture of hers.
From Kimberly Vellante, Ipswich, Mass.:
My fondest memories of brownies—both baking and eating them—come from a treasured family recipe that has been lost for 40 years. In the days when sugar was hard to buy, molasses was often used as a sweetener, and these brownies were made with molasses. They had such a distinctive taste, especially with large chopped black walnuts added to the batter. They were truly memorable served with vanilla ice cream on top. I’d love to be able to re-create this recipe to surprise my mom.
From Carol Byrne, Punta Gorda, Fla.:
I’m looking for a recipe for a fantastic Polish-style cheesecake like those my mom used to purchase from bakeries in Chicago. It came in loaf form and had a dense cookie (sometimes graham cracker) crust and a darkly browned top. The consistency of the cheesecake was very light, fluffy, and moist. Unlike New York–style cheesecakes, it wasn’t rich. I have never seen this type outside of the Chicago area and would love to figure out how to make it. I’d be very thankful if anyone has a recipe.