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!
From Nicholas Wayne, Allston, Mass.:
I’m looking for a recipe for a bread/coffee cake that I used to eat growing up in Rapid City, South Dakota. It’s made in a sheet pan and has a cinnamon-streusel topping. It was served in my elementary school cafeteria and was one of my favorite treats.
Armenian Lamb Casserole
From Richie Sheehan, Trenton, N.J.:
When I was growing up—this would be in the early 1960s—my sister learned to make a delicious lamb, eggplant, tomato, and rice casserole from an Armenian friend. I know it also used red wine and Parmesan cheese. I think her friend got the recipe from a small, learn-to-cook series of books that were popular at the time. The casserole could be made ahead, and it was a great, comforting meal when the weather was cold. I’d love to be able to enjoy this recipe again.
From Mary Zoll, Carlisle, Mass.:
At the summer camp I attended in the 1950s (Birch Hill Camp in New Hampshire), the cook used to serve a wonderful cinnamon toast that I’ve never been able to reproduce. He coated slices of white bread with a thick layer of sticky, cinnamon-flavored liquid that was the consistency of warm honey. A thin cinnamon crust topped the warm cinnamon layer. I suspect the cinnamon toast had been broiled, because you had to wait for it to cool before you could eat it. It was unusual and really delicious. Does anyone have any suggestions for making it?
From Tracey Campbell, Lafayette, Ind.:
Years ago, the Betty Crocker company came out with a fantastic noodle dish called Noodles Romanoff. I fell in love with it the first time I tried it. The company hasn’t made this product in more than 30 years, and I’d like to be able to re-create it. Please help find this delicious recipe, for me and for all those other folks who have been searching for it as long as I have.
Cream of Celery Soup
From LouAnne Dunster, Fargo, N.D.:
When I was a kid, Saturdays weren’t complete without a grilled cheese sandwich and a hot bowl of cream of celery soup. I know it most likely came from a can, but I’d love to be able to make a homemade version. Does anyone have a recipe?
Blueberry–Lemon Custard Pie
From Gretchen Turner, Alexandria, Va.:
As a child, I attended a potluck picnic where I was served a blueberry-lemon pie so unusual that I remember it to this day. It was a double-crust pie, with blueberries and a lemon custard filling. The blueberries floated to the top of the filling, giving each slice of pie a layered look. I’ve been unable to find a recipe for such a pie. Can you help?
No-Bake Chocolate Oatmeal Drops
From Marjorie Raymond, Duluth, Minn.:
When I was a Girl Scout in the early 1960s, a super-easy recipe for chocolate oatmeal drop cookies made the rounds. I think it started in a saucepan and then the no-bake batter was dropped by the spoonful onto sheets of waxed paper. Once the cookies had cooled, they were fudgy and delicious. I’ve lost the recipe and can’t remember where it originated. Can anyone please help me enjoy these delicious cookies again?
Lancaster County Chicken-Corn Soup
From Amy Williard, Conifer, Colo.:
Several years ago, we used to frequent mud sales in Lancaster County, Pennsylvania. These are garage sale–type auctions held in early spring at area fire companies where many Mennonite and Amish people come to sell or buy goods. There is almost always a group selling an incredible chicken-corn soup, which is jam-packed with delicious sweet corn. Otherwise, the soup contains only chicken, broth, and salt and pepper—no noodles. I would love to have the recipe to help bring back some wonderful memories.