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!
Coronado Salad Ring
From Victoria Rodgers, San Antonio, Texas:
My great-aunt Elsie used to bring her signature dish to every family reunion. She called it Coronado Salad Ring. It was made with lemon-lime Jell-O, pineapple chunks, cottage cheese, chopped walnuts, and horseradish. She often filled the center of the mold with fresh strawberries. It was perfect on hot summer days. I’ve lost her recipe, and I’m wondering if anyone has heard of this delicious, long-forgotten salad.
Sweet-and-Sour Braised Red Cabbage
From Brit Hagland, Somerville, Mass.:
Years ago, my husband and I frequented Lenora Restaurant, a now-defunct neighborhood restaurant in Porter Square in Cambridge, nearly every weekend. They served wonderful braised red cabbage that I’ve never been able to duplicate. It had red wine, vinegar, and some sort of sugar to make it both sweet and sour. I’d love to find a recipe like this one.
From Melissa Hohler, Kettering, Ohio:
Many years ago there was a restaurant in Yellow Springs, Ohio, called Carol’s Kitchen. They made many things, but if you ask me, the best by far was their maple-walnut cookies. They were big, thick, and chewy, with a bit of a crunch on the outside and lots of walnuts. The walnut flavor was really strong but not artificial-tasting. I have searched out and tried many different recipes, but none has come close. I would love to find a recipe that truly replicates these cookies. Thanks.
Aunt Set’s Albany Cakes
From Cathleen Luce, Clifton, Va.:
I’m looking for a recipe for a cookie that my great-great-aunt Emmie passed down to my grandmother. We called them Aunt Set’s Albany Cakes. They were very large, soft, molasses-type cookies, but they were not spicy. They were rolled in sugar and then pressed with the bottom of a glass. My mother has lost the recipe, and I can’t find one like it anywhere.
From Margaret dePaulo, Haverhill, Mass.:
I’m trying to duplicate a recipe for something I had at a friend’s house called pastita. It’s a spaghetti pie (served at room temperature), with egg, ricotta, and fresh parsley. There may be some other cheeses in there as well. I’m wondering if anyone has a good recipe.
Deviled Ham Spread
From Lola Wilson, Fort Wayne, Ind.:
When I was a kid, I brought lunch to school every day, and one of my favorite sandwiches was made from Underwood Deviled Ham Spread. I know the company still makes it, but I’d prefer to create a better (and healthier) version of it myself. Does anyone have a good recipe for deviled ham that you’re willing to share?
From Bari Sullivan, Glendive, Mont.:
My best friend’s mom used to make the most delicious supper in her electric skillet. This was back in the 1950s, when cream soups were all the rage. The recipe included browned kielbasa, rice, and vegetables (frozen, I think), and it had a wonderful creamy texture. It was topped with cheese (of course!). Maybe it was a promotional recipe for the electric skillet or cream soups? I’d love to find it.
From Laura Giesecke, Whitefish Bay, Wis.:
When I’m eating out, I often order crab rangoon; it’s one of my favorite appetizers. But often they seem to be made primarily of cream cheese, with very little crab meat inside. I’d love to find a crab rangoon recipe that actually tastes like crab.
Glazed Chocolate Doughnuts
From Janice Koenig, Louisville, Ky.:
My kids love chocolate doughnuts. the ones I bought at a school bake sale recently were way better than those I usually buy from a nearby doughnut chain. They were soft and tender and actually tasted like chocolate, with a light, vanilla-flavored glaze. I’d like to try making them myself. Can you tell me how?