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!
Mississippi Comeback Sauce
From Sarah French, Birmingham, Ala.
I’m trying to find a recipe for Mississippi comeback sauce, which is delicious on just about anything from fried green tomatoes to burgers and fries. Most recipes that I’ve seen make it by combining mayonnaise, ketchup, and pepper, but these versions taste nothing like the sauces I’ve enjoyed in Jackson, Mississippi.
From Peter Grinager, St. Paul, Minn.
I’m looking for a good recipe for Danish meatballs—well, actually, they’re more like patties. They’re made with beef and pork and are usually pan-fried. I think they’re called frikadeller in Danish, and they usually go with buttered potatoes. Have you got an authentic recipe, one that makes meatballs that don’t fall apart in the skillet? If so, I’d love to try it.
No-Knead Yeast Rolls
From Bill Carter, Astatula, Fla.
Hello there! I used to have a Spry shortening cookbook that had a wonderful recipe for yeast rolls that required no kneading. Because of that, they were super-easy to make, and they tasted great, too. Can you help me track down this recipe?
Almond Meringue Cookies
From Julie Jahn, Decatur, Ind.
When I was young, my mom used to make the most wonderful cookies; I’ve never been able to duplicate them. She beat four or five egg whites with sugar as though she were making meringue. To half of the beaten whites she added pulverized almonds. That’s it—there was nothing else in these cookies. She’d spread the almond–egg white mixture on a cookie sheet to a depth of 1⁄4 inch and cover that base with the plain whipped, sugared egg whites. She cut this dough into rectangles and baked them until the cookies were golden. The tops were basically a meringue cookie and the bottoms wonderful almond cookies. I have tried to make these too many times with no luck—I am so frustrated. Can anyone help?