Coney Dog Sauce|
N.O. of Rock Island and L.E. of Port Byron sent nearly identical recipes for the recently requested Coney Dog Sauce. It may or may not be the one D.M. of Bettendorf is searching for from out of the past, but it's worth a try.
First, from N.O.: "This is for D.M. of Bettendorf. I worked at A & W many years ago, so this is a blast from my past." However, N.O. did not obtain this recipe when she worked at an A & W, but found it years later in a "copycat" cookbook at the library, she says.
L.E. notes that she found this recipe in the 2006 Student Hunger Drive Cookbook.
1 pound ground chuck (see note)
1 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
1 cup water
1 tablespoon sugar
1 teaspoon yellow mustard (see note)
1 tablespoon onion flakes (dried minced onion)
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seeds
3/4 teaspoon ground cumin (see note)
Saute ground chuck in dry saucepan until no longer pink. Add remaining ingredients. Simmer, stirring occasionally, 30 to 40 minutes, or until thickened.
Three tablespoons are used per serving. Sauce freezes well.
Note: L.E.'s version calls for 1/2 pound ground chuck, 1 tablespoon yellow mustard, and 1/2 teaspoon ground cumin.
N.O. of Rock Island
L.E. of Port Byron
Pineapple Upside Down Cake
Here's another in a series of Pineapple Upside Down Cake recipes answering the request of C.L.
1 package Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix , or a yellow cake mix
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, drained ("I use pineapple juice in cake mix")
Red maraschino cherries, drained and halved
Preheat oven to 350 degrees.
Melt butter or margarine in ungreased 13-by-9-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on brown sugar. Place maraschino cherry halves cut side up in center of pineapple slices.
Prepare cake mix following directions for basic recipe. Pour batter evenly over fruit in pan. Bake at 350 degrees for 43 to 48 minutes or until toothpick inserted comes out clean. Cool 5 minutes in pan; invert onto heat-resistant serving plate.
R.N.E. of Rock Island
Liver and broccoli stir-fry
"Hello. I am trying to locate a recipe that I believe was from the 4-H group. This has been over 25 years since I saw it or had it. The recipe called for liver and broccoli. It was like a stir-fry, I believe. All your help would be greatly appreciated.
"Plus I have a question. How do I get yeast dough to rise in a cool house. I have never had luck with yeast, so I do not bake with it at all."
T.L. of East Moline
--Curious Cook's note: Let's see if we can find the 4-H recipe for Liver and Broccoli Stir-Fry for T.L. Also, we are calling on all experienced yeast-goods bakers to share their home-proven tips on getting yeast dough to rise in a cool house. Covering the bowl of dough with a clean towel and placing the bowl on a stool or small table near the heat radiator in a closed-door bathroom works with furden dough.
Chicken and wild rice soup
S.G.W. of Rock Island sent two requests:
"I am looking for a recipe for Chicken and Wild Rice Soup. I would like it with a thick base like the Baked Potato Soup from the Machine Shed or Johnny's Italian Steak House.
"Also, some time ago, you ran a recipe for cream puffs with a pudding-like filling and also a frosting-like filling."
--S.G.W. of Rock Island
Although Curious Cook's column has not included a cream puffs/filling recipe, perhaps her requested recipe was published elsewhere in the food section.
Write Curious Cook Liz Meegan welcomes requests for lost recipes and questions about food/cooking/nutrition. Send letters to The Curious Cook, The Dispatch/The Rock Island Argus, 1720 5th Ave., Moline, IL 61265. Or you may send e-mail to email@example.com. Name, address and telephone number must be included. For more recipes, visit qconline.com/recipes.