Fare Exchange: Stomboli, cake, casserole on request list

By Jane Henegar

Good morning, always-thankful readers. We’re headed for a celebratory meal in eight days and maybe such a fine meal or two in between. Here are our requests: a stromboli made with frozen bread dough — and where to purchase this frozen bread dough; a tenderizing marinade for meat, an upside-down cake made with applesauce and a creamy casserole that “tastes like a cloud, with lots of cheese and no meat.”

We continue to receive praise and recipes for potato chip cookies. This version, sent by Grady Allen Rutledge, offers multiple possibilities for other ingredients. And thanks to you, “Barbara,” Diane Marrs, Pat Kerr and Peggy Long for sending your versions.

Potato Chip Cookies

1 cup sugar

1 cup light brown sugar

1 cup self-rising flour

1 teaspoon baking soda

1 teaspoon vanilla

1 cup Crisco

2 cups crushed potato chips

1 egg

Chocolate chips, brickle bits or pecans (optional, your choice)

Mix all ingredients together; roll out in walnut-size balls. Bake on a greased cookie sheet at 325 F for 6 to 8 minutes, or until light brown.

Linda Kelley, one of the masterminds of the cookbooks produced in years past by Boyd-Buchanan School, saw the request for easy weeknight meals and sent this favorite of hers.

Quick Pizza Casserole

1 pound ground beef

1 (14-ounce) jar pizza sauce

2 cups (8 ounces) shredded mozzarella cheese

2 eggs

3⁄4 cup Bisquick baking mix

11⁄2 cups milk

Cook beef until browned, stirring until crumbly. Drain drippings and spoon into an 8-inch or 11⁄2-quart casserole dish. Top with pizza sauce and cheese. Combine eggs, Bisquick and milk; beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400 F for 30 to 35 minutes. Add a salad of your preference and you have your meal.

Variations: Use ground turkey in the place of ground beef, or cheddar cheese in place of mozzarella.

“Signal Mountain Cook” sent this version of pots de crème, a rich but small-scale dessert that might be magnificent with a great big meal.

Pots de Crème

1 cup half-and-half

2 tablespoons sugar

11⁄2 cups chocolate chips

3 eggs

1 teaspoon vanilla extract or 3 tablespoons rum

Pinch of salt

1⁄4 cup cold strong coffee (you may make with instant)

Cool Whip, for garnish

Heat half and half just to boiling. Put sugar, chocolate chips, eggs, flavoring, salt and cold coffee in blender. Add hot half and half and blend for 1 minute on low. Pour into demitasse cups and chill. Put a dollop of Cool Whip on top to serve. Makes 8 servings.