Betsy Ririe found her recipe for Greek beef stew on the Internet. The donor of the recipe worked in a Greek restaurant as a teenager to help pay for tuition and notes that it is possible that classic Greek beef stew is the basis of the popular Cincinnati chili.
Rose Costanzo's mother made a delicious artichoke pie. Unfortunately, the recipe was not passed down and Rose hoped that a reader would have the recipe to share.
Of course, Jan Padden has just the one.
Quimbys was a fixture in St. Petersburg for many years. Pat Ward was particularly fond of the apple pie that was flavored with orange juice. Leona Bechtelheimer found the recipe in a cookbook published by the Junior Service League of Brooksville.
Crunchy, extra crispy chicken is a challenge to make at home, but Gene Groner hopes his recipe will help.
He also shares a recipe for baked chicken coated with sour cream-garlic dip and then rolled in crushed cheese crackers. In both recipes, the chicken is baked, so the fat level is lower than frying.
Heat oil in large stewpot. When oil is hot but not smoking, add meat. Brown meat on all sides. Add tomato paste, vinegar, water, cinnamon, onion, garlic, pepper, cloves and salt. Bring to a boil. When boiling, reduce heat to a simmer and cook for two hours, covered, stirring occasionally. Serves four to six.
For: Rose Costanzo of Port Richey.
From: Jan Padden of Lutz.
Recipe: Artichoke Pie.
Artichoke Pie
2 pounds potatoes
1 tablespoon vegetable oil
1 large onion, sliced
2 garlic cloves, chopped
1/2 cup sun-dried tomatoes, cut into strips
1 14-ounce can artichoke hearts, drained and halved
9 ounces ricotta cheese
4 large eggs, beaten
2 tablespoons milk
2 ounces grated Parmesan cheese
3 tablespoons chopped thyme
Salt and pepper to taste
Peel the potatoes and place them in a bowl of cold water. Cut the potatoes into thin slices. (Placing the potatoes in a bowl of cold water as each one is peeled will prevent them from turning brown while you peel and cut the rest.)
Bring a large pan of water to the boil and add the potato slices. Simmer 4 to 6 minutes, or until just tender.
Heat the oil in a large frying pan. Add the onions and garlic to the pan and cook, stirring occasionally, about 3 to 4 minutes. Add the sun-dried tomatoes and continue cooking over a low heat for 3 minutes.
Arrange a layer of potatoes on the bottom of an ovenproof dish. Cover with a layer of the onion mixture, then artichoke hearts, then ricotta cheese. Repeat the layers in the same order, ending with a layer of potatoes.
Beat together the eggs, milk, half the grated Parmesan cheese, the thyme, salt and pepper to taste, and carefully pour the mixture over the potatoes. Top with the remaining grated Parmesan cheese and bake at 375 degrees for 20 to 25 minutes, or until golden brown. Cut into slices and serve. Serves four.
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For: Pat Ward of Seminole.
From: Leona Bechtelheimer of Brooksville.
Recipe: Apple Pie, from A Pinch of Sunshine, Junior Service League of Brooksville, 1982.
Apple Pie
1 1/2 cups sugar
1/2 cup fresh orange juice
Dash of salt
3 winesap apples, thinly sliced
1 pie shell for a 2-crust pie, unbaked
1/2 cup butter, melted
Heat the sugar, orange juice, salt and apples. Place the apple mixture in the pie shell and cover with a lattice top crust. Pour the melted butter over this and bake at 350 degrees until golden brown, 45 minutes to 1 hour.
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For: Adele Liskoski of New Port Richey.
From: Gene Groner of St. Petersburg.
Recipe: Crisp Baked Chicken.
Crisp Baked Chicken
5 tablespoons butter or margarine, divided
1 medium-size onion, minced
1 small garlic clove, minced
1 8-ounce container plain yogurt (1 cup)
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon pepper
1 3-pound broiler-fryer, cut up
3 1/2 cups whole-wheat-flake cereal, crushed
1/4 cup regular toasted wheat germ
Prepare marinade: In 1-quart saucepan over medium heat, heat 2 tablespoons butter or margarine (1/4 stick). Add onion and garlic and cook until tender, stirring occasionally. Spoon onion mixture into a medium-size bowl. Stir in yogurt, ginger, salt and pepper. Add chicken, turning to coat with marinade. Cover and refrigerate 2 hours, turning chicken occasionally.
Preheat oven to 400 degrees. On wax paper, mix cereal and wheat germ. Coat chicken with this mixture.
In a 9- by 13-inch baking pan in oven, melt 3 tablespoons butter or margarine. Remove baking pan from oven. Arrange chicken, skin side up, in a single layer. Bake for 40 minutes or until golden brown and fork-tender.
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Recipe: Dip and Cheese Cracker Crumb Chicken.
Dip and Cheese Cracker Crumb Chicken
1/4 cup sour cream dip with garlic
1 cup crushed cheddar cheese crackers
1/4 teaspoon dried thyme, crushed
Dash of pepper
4 chicken breast halves
Coat chicken well with dip. Combine crushed crackers, thyme and pepper. Roll chicken pieces in crumb mixture. Place skin-side-up in a shallow baking pan. Bake at 375 degrees until done, about 45 minutes. Serves four.
Recipe requests
Carole Minor of St. Petersburg lost her recipe for stove top bread pudding in a move several years ago. She writes that it was the best bread pudding she ever had and hopes you can replace the recipe. Carole would also like to have the recipe for Piccadilly Cafeteria's salmon cakes.
The old-fashioned recipe for fudge that used to appear on the label of the Hershey's cocoa can is the recipe Barbara Williams of Tampa is eager to have.
You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
