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Cheryl Fry wanted a recipe for hot and sour soup that uses tofu, and Marilyn Hoogasian shares a recipe for Cheryl to try.
Chris Petty was looking for a recipe for chocolate waffle batter. Dianna Suratt shares a recipe from the August 1994 issue of Southern Living magazine for fudge waffles with chocolate-peppermint sauce. The sauce can be stored in the refrigerator for up to two weeks and is also delicious served over pound cake or ice cream. It was originally featured as a dessert and served with ice cream; without the sauce, however, the waffles would be ideal for breakfast. Pat Way shares a slightly different recipe that can be served with hot syrup, whipped cream or ice cream.
For: Cheryl Fry of Port Richey
From: Marilyn Hoogasian of Spring Hill
Recipe: Hot and Sour Soup
Hot and Sour Soup
8 cups chicken broth
1/3 head Napa cabbage, diced medium
5 ounces shiitake mushrooms, stemmed and thinly sliced
3 small carrots, peeled and julienned
1 5-ounce can bamboo shoots, rinsed and julienned
3 tablespoons tamari sauce
2 tablespoons grated fresh ginger
4 ounces firm tofu, cut into small dice
2 tablespoons rice vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon cornstarch
3 tablespoons water
1 bunch green onions, thinly sliced
In medium saucepan, combine chicken broth, cabbage, mushrooms, carrots, bamboo shoots, tamari sauce and ginger. Bring to a boil, then reduce heat to low. Simmer 15 minutes and add tofu. Stir in vinegar and cayenne pepper. Heat another 5 minutes.
Combine cornstarch with 3 tablespoons water to make a paste. Stir into soup and soup will thicken in about 5 minutes.
Ladle into soup bowls and garnish with sliced green onions. Yield: 8 servings.
For: Chris Petty of Clearwater
From: Dianna Suratt of Palm Harbor
Recipe: Fudge Waffles With Chocolate-Peppermint Sauce
Fudge Waffles With Chocolate-Peppermint Sauce
2 large eggs
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup buttermilk
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup cocoa
1/2 cup chopped walnuts, optional
1/4 cup semisweet chocolate minimorsels, optional
Vanilla ice cream
Chocolate-Peppermint Sauce (recipe below)
Crushed hard peppermint candy (for garnish)
Combine first three ingredients in a mixing bowl; beat at medium speed with an electric mixer until foamy, about 2 minutes. Add buttermilk, mixing well. Set aside.
Combine flour and next six ingredients; gradually add to egg mixture, beating at low speed just until blended. Stir in walnuts and minimorsels, if desired.
Bake in preheated, oiled waffle iron until done. Serve with vanilla ice cream and Chocolate-Peppermint Sauce. Garnish if desired. Makes: 18 4-inch waffles.
Chocolate-Peppermint Sauce
1 cup semisweet chocolate morsels
1/2 to 2/3 cup half-and-half, divided
1/4 cup finely crushed hard peppermint candy
Combine chocolate morsels, 1/2 cup half-and-half and candy in a small saucepan; cook over low heat, stirring occasionally, about 10 minutes or until candy melts.
Stir in enough of the remaining half-and-half for desired consistency. Serve over warm waffles.
Yield: 11/4 cups.
For: Chris Petty of Clearwater
From: Pat Way of Odessa
Recipe: Chocolate Waffles
Chocolate Waffles
1/2 cup shortening
1 cup sugar
2 eggs, separated
2 1-ounce squares unsweetened chocolate
11/2 cups cake flour, sifted before measured
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup evaporated milk
1/4 cup water
1/2 teaspoon vanilla
Cream together shortening and sugar. Add well-beaten egg yolks; mix well. Melt chocolate in double boiler over hot water and add to creamed mixture; mix thoroughly.
Sift together the cake flour, baking powder and salt. Mix milk, evaporated milk and water together. Add alternately with dry ingredients to chocolate mixture. Add vanilla. Beat egg whites to stiff peaks and fold into batter. Bake in preheated oiled waffle iron until done.
Serve with hot syrup, whipped cream or ice cream. Yield: 4 servings.
Recipe request
Ron and Barbara Getz enjoy the Greek Chow Mein at Mr. Souvlaki Restaurant in Tarpon Springs and are hoping someone has a recipe for it.
Wendy Shortman has lost her recipe for Firehouse Barbecued Chicken. It was featured in this column a few years ago, and she hopes other readers clipped it and can share it. She would like to make this family favorite again.
Michael Faranda would be forever grateful if anyone has a recipe for what he thinks is called manest or amenst. It is a soup, and he remembers some of the ingredients being chicken fat, chicory, dandelion, chicken, water and cabbage. If anyone is familiar with this soup, please send it along.
-- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. 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.