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You Asked for It: Shoo fly pie comes in two species
By ANNE LONG Mary Ellen Fabricatore writes that there are two versions of the Pennsylvania Dutch specialty shoo fly pie. The dry bottom pie is almost like soft gingerbread in a crust, while the wet bottom pie filling consists of a tender molasses custard topped with crumbs. Bettie Shue lived in Pennsylvania's York and Lancaster counties and remembers eating shoo fly pie for breakfast when she was a child visiting her grandparents. Velma Lewis shares her recipe for mock turtle soup, noting that her grandmother, who was German, made this soup many times and so has she. The article Velma sent includes some important hints: "Many mock turtle soup recipes call for putting the chopped hard-boiled egg and lemon slices in at the beginning of the cooking. Eggs are toughened and made rubbery by long cooking, and the fresh flavor of thin lemon slices is lost." Therefore, both of these should be added just before serving, along with some good sherry if you desire. * * * For: Roger Campbell of New Port Richey. From: Mary Ellen Fabricatore of St. Petersburg. Recipe: Shoo fly pie (wet bottom), from The Joy of Cooking. Shoo Fly Pie (wet bottom)
In mixing bowl, combine flour, brown sugar and softened butter. Mash with a fork or chop with a pastry blender until crumbly. In a separate bowl, beat together the molasses, egg and baking soda with a large spoon until blended. Stir in boiling water thoroughly. Stir half of the crumb mixture into the molasses mixture and pour into prepared crust. Sprinkle the remaining crumb mixture evenly over the top. Bake at 400 degrees (on center rack) for 10 minutes. Reduce to 350 degrees and bake until the pie filling has puffed around the sides and is firm in the center, 20 to 30 minutes more. Cool on a rack. Serve with whipped cream. * * * From: Bettie Shue of Largo. Recipe: Shoo fly pie (dry bottom). Shoo Fly Pie (dry bottom)
In mixing bowl, combine molasses, water and baking soda; set aside. In another bowl, combine flour and brown sugar. Cut in butter. In pastry shell, alternate layers of molasses mixture and crumb mixture, starting with molasses layer and ending with crumb layer. Bake at 375 degrees about 30 minutes. * * * For: Robert Schmid of Spring Hill. From: Velma Lewis, also of Spring Hill. Recipe: Mock turtle soup. Mock Turtle Soup
In a heavy kettle or aluminum or stainless steel Dutch oven, start browning the beef on medium heat (do not add fat) stirring occasionally for 2 or 3 minutes, then add the onion and continue cooking and stirring for perhaps 5 minutes, or until red color is out of meat and onions are slightly soft. Add ketchup, water, beef gravy or mushroom gravy and Worcestershire Sauce. Bring to boil, then reduce heat so mixture simmers gently. Meanwhile, stir the browned flour to a smooth paste with the 3/4 cup cold water. Use a little more water if you need it. Pour this into the boiling soup mixture and stir well. Use a straight end pancake turner or spatula for stirring the soup occasionally to scrape bottom of kettle and prevent scorching. Add bouillon cubes or soup stock mix, salt, pepper, brown sugar and vinegar. Put the whole cloves, allspice and bay leaf into a metal tea ball, or tie them in a small square of clean cheesecloth and add to soup. Cover the soup and simmer, stirring occasionally, for about 2 hours. Remove spices. This soup is best if cooled (uncovered), then covered and refrigerated overnight or longer. To serve, reheat to boiling the amount you plan to use. In last 5 minutes of heating add the chopped egg and lemon slices. Add a dash of sherry wine to each serving. If reheating the entire amount, add 1/4 to 1/2 cup sherry. Makes about 3 quarts soup. Note: To brown flour, measure about 11/2 cups all-purpose flour into a skillet; place on medium heat and stir almost constantly with a straight-end spatula until flour has browned to a cream-in-coffee color. Start with more flour than you need, as some shrinkage occurs. * * * For: Mary O'Neal of Dunedin. From: Robert Schmid of Spring Hill. Recipe: Almond-crusted marinated chicken with buttermilk dressing from the California Milk Advisory Board. Garlicky Lemon Buttermilk Dressing
Put all ingredients in a jar with a tight-fitting lid and shake well or whisk thoroughly. Keep refrigerated. Shake well or whisk before using. Spoon over salad and toss; do not drench. Makes about 2 cups; will keep, refrigerated, for 10 days. Almond-Crusted Marinated Chicken
Skin chicken pieces carefully. Wipe with a damp cloth and dry well. Lay in a shallow dish in one layer. Shake or whisk dressing well and pour over chicken pieces, turning several times. Cover with plastic wrap and refrigerate for 30 minutes; turn in marinade 2 to 3 times. Meanwhile, put almonds and cheese in a food processor or blender and grind into coarse meal; transfer to a shallow bowl. Lift chicken pieces from marinade, roll in almond mixture and lay in a lightly greased or sprayed shallow baking pan. Bake at 375 degrees for 30 to 40 minutes or until juices run clear. Makes 4 servings. - 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. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
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