It's good to see you in your reading place on this page, foodie friends.
A friend of a friend has a question — no names needed. "A friend of mine used to have the Town and Country Restaurant's recipe for bread pudding that this paper published at some point, but lost it. Do you have any idea how I could find it?"
The second request is for a dessert as well, and Tara Waldrop is the requester. "Years ago Southern Living had a recipe for a no-bake strawberry cheesecake. I have never been to find it these 25 years later. Can you help?"
Jane Guthrie is one of Chattanooga's longtime cooking treasures, and she now identifies herself as "cooking for a short table, but still cooking."
This voice of experience continued. "I was raised in the '40s, when it was part of everyday existence to 'make do,' and those beginnings tend to stay with you. Most of the time there is a way to be practical and still bring something to the table that tastes good.
"We celebrated the Fourth at home with a traditional Fourth of July meal: baked beans, coleslaw, spoon bread. Grilled protein for one of us, extra beans for the other."
Reading her emails is like sitting down at her kitchen table.
"I like my coleslaw to be green as I can get it and still buy smaller heads of cabbage.
I pull my leaves off at the base, roll them up and chop thin slices, then the long pieces can be chopped to suit your style.
"We like carrots in ours. I found a great slicer for lots of things. It has a black handle; the stainless-steel blade is shaped sort of like an Indian tepee, triangular, a round hole in the center, a sharp blade on the bottom with stainless teeth. You get really fancy thin strands of carrot easily that can be cut into whatever bits you want. These carrot strands would be good whole as a salad or cooked with raisins themselves.
"I admit to buying canned baked beans that are advertised by a golden retriever and, to add the taste of ham, I add ham base that comes in a jar. I no longer keep bacon grease in the refrigerator. Oh well. Have to be healthy whenever you can squeeze it in."
There are more of you to thank for sending the recipe for Bavarian Cheese Pie from Helen Exum's cookbook. Thank you Elsie Keith of LaFayette, Nameless Patient of Dr. Mitch Baldree, who requested the recipe; John Tucker and D. Shelton, a visitor to Chattanooga who has more to say about this well-known pie. If you copied the recipe from the July 8 Exchange, note ideas from the Shelton kitchen.
"If I were writing the recipe today, I would change a few things. Instead of 'sieving' the cottage cheese, I would puree it to smoothness in the food processor or even use ricotta or mascarpone. The recipe calls for lemon 'rind,' which surely means lemon zest or peel. It says to fold in egg whites at the end after the mixture has cooled. It does not say they are whipped, so that is not clear. I do not use raw eggs these days. I would probably omit or use pasteurized egg whites."
CODE WORD: PIE
Pat Pelfrey stayed in the same cheesy-pie category but offered a similar delicacy known to her as "The Pie." She explained, "I know this is not a Bavarian Cream Cheese Pie but it made me think of what some friends and I called 'The Pie.' When I was working in the recovery room at Hutcheson [Medical Center] 20 years ago, the cafeteria had a delicious new dessert. It was cream cheese and a lot of pecans, and we began watching for it on the lunch line. One of the nurses would come back from her lunch and report, 'They have The Pie today.' Here's the recipe."
1 cup sugar
16 ounces cream cheese
1 beaten egg
1 cup pecan pieces
1 unbaked pie crust
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla extract
Beat sugar, cream cheese and egg until smooth. Add pecans. Pour into unbaked pie shell, and bake at 325 degrees for 20 minutes. Remove from oven and turn temperature to 350 degrees.
Mix sour cream, sugar and vanilla, and pour over top of pie. Bake an additional 40 minutes in the 350-degree oven. Chill before serving.
SALMON & SAUCES
Let's switch now from dessert to seafood. Jean Moore, another experienced and accomplished cook, considers this recipe "my favorite and easy way to cook salmon."
1 salmon filet, size is up to you
Fresh lemon juice
Squeeze a fresh lemon over the salmon. Sprinkle with Cajun seasoning.
Bake at 450 degrees for 10 minutes per inch of thickness (This is a Canadian cooking method).
Ms. Moore also included her tartar sauce.
1 cup mayonnaise such as Duke's or Hellmann's
A good squeeze of fresh lemon juice from 1/2 lemon
1 heaping tablespoon diced fresh onion
5 to 6 slices hamburger dill pickles, chopped
1 heaping tablespoon capers, chopped
Combine all ingredients in a container with a lid. Tartar sauce keeps well-covered and in the refrigerator. Feel free to adjust ingredients to your taste. Capers are my favorite ingredient in this; they really add some zip.
Sally Cook of Hixson sent her version of tartar sauce, with some variations for your taste.
Domestic Dames Homemade Tartar Sauce
1 cup good mayonnaise (Hellmann's, Dukes, etc.)
1 1/2 teaspoons dried parsley flakes or 1 1/2 tablespoons finely chopped fresh parsley
1/3 cup finely chopped onion or 2 teaspoons dried onion
1/8 cup diced, drained pimiento or smoked red pepper
Heaping 1/8 cup diced dill pickle ( I prefer Mt. Olive deli style)
Mix and refrigerate for several hours before use. You can keep in the refrigerator for 1 to 2 months. This recipe easily doubles for a large group. Taste as you prepare, and feel free to alter to your taste. It is too simple to mess up.
That's a great way to end: simply. Thank you for staying with the rest of us to that end.
* Town and Country's bread pudding
* No-bake strawberry cheesecake
To Reach Us:
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750