This is the May 2012 issue edition of Looking for a Recipe.
Email us at lookingforarecipe@americastestkitchen.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!
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?
“Porcupine” Meatballs
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.
Molasses Brownies
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.
Polish-Style Cheesecake
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.
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This Porcupine meatball recipe is from the church cookbook of St’ John Lutheran Church in Champaign, Illinois.
1 lb ground beef
1/4 cup uncooked rice
1 slightly beaten egg
2 Tbsp finely chopped onion
1 Tbsp snipped parsley
1/2 tsp salt
dash of pepper
1 – 10.75 oz can of tomato soup
1/2 cup water
1 tsp Worcestershire sauce
garlic to taste
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup tomato soup. Shape into balls. Place in skillet. Mix remaining soup, water, Worcestershire sauce. Pour over meatballs. Bring to boil. Reduce heat, cover and simmer 40 minutes.
When I was young, my Slovak grandfather would make Halupki, basically rice and ground beef stuffed into Cabbage leaves, and cooked in tomato sauce. Because the kids didn’t like cabbage, they’d make “porcupines” for us. They were the same basic recipe, but no cabbage.
Ginger Cream Cookies for Colleen McMahon from a 1957 BettyCrocker Cooky Carnival booklet I think my mom mailed for.
GINGER CREAMS Fluffy ginger cakes…topped with creamy white icing. Preheat oven to 400 degrees. Mix thoroughly 1/4 c shortening,1/2 cup sugar, 1 small egg, 1/2 cup molasses. Stir in 1/2 cup water, 2 cups sifted GOLD MEDAL flour,1/2tsp. Soda, 1/2 tsp. Salt, 1/2 tsp.ginger,1/2 tsp.nutmeg,1/2 tsp.cloves, 1/2 cinnamon. Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly graeased baking sheet. Bake until set…just until, when touched lightly with finger, almost no imprint remains (bake 7-8 min.). While slightly warm, frost with lemon or vanilla-flavored Easy Creamy Icing. Makes about 4doz. 2″ cookies.
EASY-CREAMY ICING
Blend 1cup sifted confectioners sugar,1/4 tsp. Salt, 1/2 tsp. Vanilla (lemon, almond, peppermint, etc.) and liquid to make easy to spread (about 1tbsp. Water. or 11/2 tsbp. Cream.). Tint, if desired, with a few drops of food coloring. Spread on cookies with spatula or pastry brush.
MOLASSES BROWNIES posted in the Leave a Recipe link.
For Elizabeth. Funny, my sister and I were just talking about the yummy Porcupine Balls our mom made when we were kids. Here is her recipe. I might just have to make them very soon.
1 1/2 lbs ground beef
1/2 c. uncooked rice
2 TBS chopped onion
1 tsp salt
1/8 tsp pepper
1 c. tomato juice
1 c. water
oil (Mom doesn’t remember how much-could probably eliminate), oregano & basil to taste
Combine meat, rice, onion, salt and pepper. Shape in to balls.
Combine juice, water in deep skillet with oil, oregano & basil. Cook for 1 hour.
Porcupine meatballs was one of my favorite dinners while growing up in the 1960s. I still make them today. Here is the recipe that my mom used:
Ingredients:
1 lb hamburger
1/4 onion, finely diced
1/4 cup instant rice
1/4 cup cracker crumbs
1/3 cup milk
1-1/4 tsp salt
Black pepper
2 cans tomato soup (Campbell’s)
3/4 cup water
Method:
Combine first 7 ingredients. Shape mixture into balls. Brown in a skillet, in a small amount of vegetable oil. Drain fat. Add diluted soup, cover, and simmer for 20 minutes.
Serve with baked potatoes.
If desired, the browning step can be eliminated and the meatballs cooked directly in the sauce. In that case, use lean ground beef.
OVEN PORCUPINES
1 # hamburger
1/2 cup uncooked rice
1/2 cup water
1/3 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Mix meat, rice, water, onion, salts, garlic and pepper and form into balls.
POUR MIXTURE OF:
1 – 15OZ. CAN TOMATO SAUCE
1 CUP WATER
2 TEASPOONS WORCESTERSHIRE SAUCE
over the balls in and 8x8x2 square dish in a 350 degree oven 45 min covered and 15 min uncovered
Polish-Style Cheesecake
Here’s a recipe from Karen West’s The Best of Polish Cooking for “sernik.” “Ser” means “cheese” in Polish.
Ingredients:
I cup zwieback crumbs
2 8-oz. packages cream cheese, softened
1 teaspoon vanilla extract
5 egg whites
1 cup sugar
1 Tablespoon grated lemon peel
Directions:
Press zweiback crumbs onto the sides and bottom of a greased 8-inch springform pan. Cream the cheese and vanilla. Whip the egg whites, gradually adding the sugar, until peaks form (this is the meringue). Combine the cheese mixture with the meringue and lemon peel. Spoon into the crumb-lined pan. Bake at 350 degrees F for 20-25 minutes. Allow cake to cool slowly on a rack. Then place in refrigerator to chill for several hours.
Good luck! Celia
This recipe is similar, but not quite the same as the ones previously posted. I recall them fondly from my childhood.
Porcupine Balls
1 egg
3/4 C. cooked rice
1 TBL minced onion
1 tsp salt
1/4 C. milk
1/8 tsp pepper
1 clove garlic-minced
1 lb. hamburger
1/2 lb. bulk sausage
1/2 C. oatmeal
Sauce:
Combine all:
1 can tomato soup
1/2 C. water
1/4 C. red wine
1/2 tsp salt
1/2 tsp sugar
1/4 tsp oregano
Mix meatball ingredients well. Form large meat balls and put in glass baking dish. Spoon mixed sauce ingredients over top. Cover and bake about 45 minutes.
In response to Elizabeth Scheyder’s request for Porcupine Meatballs: 1/2 cup raw rice, 1/2 lb. ground beef, 1/2 tsp salt, 1/2 tsp pepper. For sauce: 1 can tomato soup, 1/2 cup water. 1
Tbsp. grated onion, 2 Tbsp grated pepper. Lightly brown meatballs. Add tomato soup mixture and cook slowly for 45 minutes.
My mother would also make these in the 1960′s and we loved them (still do).
Karen Burns
8847 SW 53 Avenue
Portland, OR 97219
I have a recipe I named “Molasses Bars” that might work for Kimberly Verlante. Everyone loves these bars. When I take them to events, I first cut them in the pan normal size (like brownies, then cut them again (smaller) when fully cool.
Molasses Bars (Lebkuchen)
Preheat 275 or 300o F (note which temp works best for you; I use 300o F).
Grease and flour cookie sheet or jellyroll pan w/sides.
Note: 9”x13” baking pan is NOT recommended; these bars are meant to be thin, also, ark molasses and dark brown sugar are recommended for best taste.
Bars:
1/2 cup Honey (Clover)
1/2 cup DARK Molasses
3/4 cup DARK Brown Sugar
1 Egg
2-3 Tbsp fresh Lemon juice
2-1/2 cups Flour
1/2 tsp Baking Soda
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp Salt
1 cup Walnuts (chopped)
Frosting:
1/3 box powdered sugar
Milk or Water (4-5 Tbsp?)
Place all ingredients except walnuts in a large bowl. Stir with wooden spoon to blend well. Stir nuts in last. Mixture will be somewhat stiff, however, if it feels extremely stiff, add 1 or 2 Tbsps milk, lemon juice or water (not too much) and blend it in. Pour mixture into prepared baking pan and spread to edges using an offset spatula sprayed with vegetable spray, or better yet, dampen hands with warm water and press the sticky dough to edges of the pan, patting the dough down so it is reasonably level.
Place in lower third of oven but NOT the bottom shelf. Bake in a slow oven 45-50 minutes. CHECK FOR DONENESS IN 45 MINUTES so not to over bake (everyone’s oven is different). Poke toothpick in center to check for crumbs. Bake longer if necessary but don’t over bake; a little moistness on the toothpick is okay. Prepare frosting while bars are baking.
Frosting: Mix powdered sugar and enough milk and/or water (little at a time) to make frosting watery-thin but not soupy. After bars have cooled for only 3 or 4 minutes, pour frosting over warm bars and spread with pastry brush (frosting should be somewhat transparent when spread). Let cool for 10 minutes. Cut while still warm in small squares with a SHARP knife warmed in hot water and wiped dry (might to do this several times), also use veg spray on knife. Store in airtight container but wait until frosting hardens before stacking. Bars can be frozen.
Porcupine meatballs
A friend gave me this recipe many years ago. It was a favorite of my son when he was small, and he likes it still. These are not as large as the meatballs described, but they do cook in a tomato sauce.
Meatballs
1 lb ground beef
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup finely chopped onion
1/2 tsp celery salt
1/2 tsp table salt
1/4 tsp garlic powder
1/4 tsp pepper
Sauce
1 15 – oz can tomato sauce
1 cup water
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
Combine sauce ingredients in medium bowl.
Using your clean hands, combine the meatball ingredients in a large bowl. Shape into 1.5 inch balls. Heat 2 Tbsp vegetable oil in a skillet and brown the meatballs, turning carefully (I use a tablespoon to turn them.) When browned, add the sauce, bring to a boil, then reduce to a simmer, cover and cook for 50 to 60 minutes. The rice will produce a spiky appearance. They are very good with garlic mashed potatoes.
I have often made the Porcupine Meat Balls that appeared in the Mirro-Matic Pressure Cooker booklet. I think I first had it as a Girl Scout and sometimes made it in the oven. instead of the pressure cooker. Pretty happy that the much used little book is still “right there” on the shelf!
Porcupine Meat Balls, Mirro-Matic Pressure Cooker
Combine: 1 lb ground beef, 1/2 c uncooked rice, 1 T minced onion, salt and pepper. Form into balls (golf ball sized). Combine 1 can tomato soup and 3/4 c. water in pressure pan. Add meatballs. Cover, set control at 10 and cook 10 minutes after control jiggles. Cool pan normally for 5 minutes, then cool under faucet.
This is what I love about the internet. Memories of food from our childhood. I still remember coming home one cold winters night half soaked and frozen from playing in the snowdrifts. Hot buttered mashed potatoes and Porcupine Meatballs! A marriage made in heaven!
Porcupine Meatballs
1 & 1/2 lb ground beef
2/3 cup uncooked long grain rice
1 & 1/2 cups beef broth
1/2 cup finely chopped onion
2 garlic cloves, chopped
1 tsp dried thyme
1/4 tsp cayenne pepper
1 & 1/2 tsp salt
1/8 tsp black pepper
15 oz can tomato sauce
2 tsp worcestershire sauce
1 tbs brown sugar
In a bowl combine the ground beef, uncooked rice, 1/2 cup beef broth, onion, garlic, thyme, cayenne pepper, salt, and pepper. Mix well. Then form into 1 & 1/2 inch meatballs. If you make your meatballs too big the rice in the center will still be crunchy. Place the meatballs in a 2 quart shallow baking dish. Then in a bowl mix together 1 cup of beef broth, the can of tomato sauce, worcestershire sauce, and brown sugar. Pour the sauce over the meatballs and cover the baking dish with foil. Bake in 350 degree oven for 1 hour. Then remove the foil and bake for about 15 to 20 additional minutes.
Dutch Oven Cobbler
There are a lot of different Dutch Oven Cobbler recipes – but this one is my favorite!
1 Yellow cake mix
1 qt bottled peaches
1-2 eggs
cinnamon
butter
Drain Peaches, reserving juice. Slice peaches.
Mix cake mix with juice from peaches.
Mix in eggs. (Batter should be quite thick.)
Cover a dutch oven in tin foil. (Easy Cleanup)
Spray tin foil with cooking spray.
Dump peaches in bottom of oven.
Pour batter over peaches. Sprinkle with cinnamon and dots of butter. I do this outside with coals – but you can bake it in your oven at 350 F for approximately 45-50 minutes. You can also use apples, bottled cherries, a mix of fruit, etc.
To Ann Bartlett, Richardson TX
ORANGE COCONUT CAKE
Source: Spry Cookbook
Makes one (2-layer) cake
3/4 cup Spry vegetable shortening*
3/4 tsp. salt
grated rind of one orange
1 1/2 cups sugar
3 eggs, unbeaten
3 cups sifted flour (cake flour preferred)
3 tsp. baking powder
juice of one orange
2 tbsp. lemon juice
water (combined with juices to make 1 cup)
Boiled Frosting (recipe follows)
1 cup coconut, rubbed with grated rind of one orange (for topping)
Preheat oven to 350 degrees F. Grease and flour two deep, (9-inch) layer pans.
Combine shortening, salt, and grated orange rind. Add sugar gradually and cream until light and fluffy. Add eggs one at a time, beating thoroughly after each addition; set aside.
Sift flour and baking powder together three times; set aside.
Combine orange juice and lemon juice and add water to make 1 cup.
Add small amounts of flour to creamed mixture, alternating with combined fruit juices and water, beating after each addition until smooth. Pour batter into prepared pans, which you have greased and floured.
Bake at 375 degrees F for 25-30 minutes.
Spread Boiled Frosting (recipe follows) between layers and on top and sides of cake. Sprinkle cake with orange-flavored coconut while frosting is still soft.
BOILED FROSTING
1 1/2 cups sugar
1/2 tsp. light corn syrup
1/3 cup boiling water
2 egg whites, stiffly beaten
1 tsp. vanilla
Combine sugar, corn syrup and water in saucepan, and cook until the mixture spins a long thread (242 degrees F.) Pour syrup over egg whites, beating constantly. Add vanilla and beat the frosting until it is cool and stiff enough to hold its shape. Makes enough to cover tops and side of two (9-inch) layers
*Original called for spry, an old Crisco-type shortening, but I would now substitute butter, softened
A kind man on Recipezaar had the old Spry cookbook, and sent me the recipe. I can guarantee Karen that this is the authentic recipe. I am thrilled, and plan on making it for my family soon. Enjoy!
Jiffy Porcupines from Hunt’s Complete Tomato Sauce, Cookbook,Library of Congress 75-3971, Rutledge Books, copyright 1976 Hunt-Wesson Foods
1 lb ground beef, 2/3 cup quick-cooking rice, 1/4 cup chopped onion, 1 tsp salt, 1/4 tsp pepper, 2 TBSP pure vegetable oil, 2 8 oz or 1 15 oz can Hunt’s Tomato Sauce, 1/4 cup water.
Mix beef, rice, onion and seasonings. Form one inch metaballs. Brown lightly on all sides in oil in 10 inch skillet, drain fat. Add Hunt’s Sauce and water. Mix well. Cover. Simmer about 20 minutes. Makes 4 servings.
I loved “Oven Porcupines” when I was growing up! My mother used a recipe out of “The Betty Crocker Recipe Card Library”. Each recipe was printed on the back of a color photo, organized by category in a plastic treasure-chest (I have that treasure chest now). Oven Porcupines is recipe #9 in the section “Budget Cesseroles”. Who knew? As kids we thought we were eating like kings.
1 lb Ground Beef
1/2 cup uncooked rice
1/2 cup water
1/3 cup chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp garlic powder
1/8 tsp pepper
1 can (15 oz) tomato sauce
1 cup Water
2 tsp Worcestershire sauce
Heat oven to 350. Mix meat, rice, 1/2 cup water, the onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs in ungreased baking dish, 8x8x2 inches. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil; Bake 45 minutes. Uncover; bake 15 minutes longer. 4 to 6 servings.
Note: Thanks for reminding me of these! I will be making them again myself!
Porcupine Meatballs by my O’ma Carey
1 lb hamburger, 1 c Minute Rice, 1 egg, salt and pepper to taste, 1/2 tsp sweet basil, 1 can tomato sauce, pinch of sugar
Mix all items except tomato sauce and form meatballs, pour tomato sauce over meatballs into a greased baking dish, sprinkle with sugar.
Bake 45 minutes to1 hour at 350 degrees.
Porcupine Meatballs
My wife gave me this to post.
Porcupine Meatballs
I have made them, but not that big
1 meatloaf recipe made with 1 lb hamburger
1/4 cup uncooked rice
Mix together, make meatballs – about golf ball size.
Put in pressure cooker with 1 small can of tomato sauce, 1 cup water
Cook for 10 minutes
Remove meatballs form cooker, thicken tomato sauce with cornstarch, salt to taste.
We didn’t use much measuring when I was making these (I am 91 years old), we used what my step son calls “dump recipes”.
My family’s Porcupines recipe could not be simpler–only a few ingredients and a wonderful result, every time! I grew up on these and still love them. This recipes makes lots of sauce which is wonderful on potatoes. It doubles well for leftovers and keeps well in the freezer. In fact I made a double batch tonight!
PORCUPINES
Mix:
1 lb. hamburg
1 small onion, chopped
salt and pepper to taste
1 1/2 tsp. baking powder
1/3 cup rice (raw) (we use Uncle Ben’s Long Grain Rice)
1/4 cup milk
Form into meatballs of desired size.
Brown in frying pan or under broiler.
Put into ovenproof casserole.
While meatballs are browning, mix:
1 can tomato soup
1 can beef or mushroom gravy
1 soup can of water
Pour over meatballs in casserole.
Bake at 350 degrees for 1 1/2 – 2 hours (or until the rice is done and looks like “quills”).
Serve with boiled or mashed potatoes.
I have a recipe from the early ’60s: No Bake Cookies:
1 stick butter
2 cups dugar
1/2 c. milk
1/4 c. cocca
Cook until mixture boils. Hard boil for 2 min., stirring constantly. Remove from heat.
Add 1/2 c. crunchy peanut butter
3c. 1 min. oatmeal
1 tsp. vanilla
Stir well. Drop by twp. on waxpaper. Weh set remove cookies from paper. Store in airtight container.
This was my dad’s recipe for No Bake Chocolate Cookies. It is similar to a couple of the other that were submitted. My husband and I like them a little peanutbuttery so I double the amount in my dad’s recipe. This is his original. Enjoy
2C. sugar
1/2C. milk
1/4C. shortning
1/4C. butter
Mix in saucepan and bring to a rolling boil.
Add:
3C. quick Quaker oats
6Tbls Cocoa
1 tsp vanilla
1 tsp salt
1 Tbls peanut butter
Mix thoroughly and drop by spoonful on greased cookie sheet.
In response to Toni Marino’s request for Pineapple Cream Pie, I hope this is what you are looking for. My family loved this pie and my Mom made it around the holidays.
PINEAPPLE CREAM PIE
Combine in the following order and set aside:
8 oz. package of cream cheese, softened
½ cup sugar
Dash of salt
2 eggs
½ c. whole milk
½ teaspoon vanilla
Cook the following until thickened:
1 (15 oz.) can of crushed pineapple
1/3 cup sugar
1 tablespoon cornstarch
Pour thickened pineapple mixture into an unbaked 9 inch pie crust.
Top with cream cheese mixture.
Sprinkle top of pie with:
1/3 cup chopped pecans or walnuts
Bake at 450° for 15 minutes; lower oven temperature to 350° and bake an additional 30 minutes.
The pie should be lightly browned and similar to cheesecake.