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You Asked For It

Recipes to satisfy a range of tastes

By ELLEN FOLKMAN
Published November 9, 2005

In response to Betty Lefebvre's request, Margaret Pruitt shares a recipe for Greek chicken and lemon soup with orzo pasta.

Shirley Christine sends Henry Russell a family dill pickle recipe that her mom handed down, and Grace Benjamin passes along to Delilah Gillis a recipe for chocolate fudge pops, which she makes every week. Grace hopes it is what Delilah was looking for. And Charlene Harris gets a recipe for fried peach pies from Eadie Nieman.

For: Betty Lefebvre of Port Richey

From: Margaret Pruitt of St. Petersburg

Recipe: Greek Chicken and Lemon Soup with Orzo

8 cups chicken stock

3/4 cup orzo

1/2 pound boneless skinless chicken breast, cut crosswise into 1/4-inch thick pieces

3 eggs

1/3 cup fresh lemon juice

1 tablespoon grated lemon zest

Salt and white pepper to taste

2 tablespoons finely chopped parsley

In a large saucepan, bring stock to a boil over medium heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes. Five minutes before pasta is done, add chicken. Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper. Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.

For: Henry Russell of Palm Harbor

From: Shirley Christine of New Port Richey

Recipe: Dill Pickles in a Crock

9 quarts water

2 quarts white vinegar

3 cups salt

4 teaspoons pickling spices with red pepper

4 bunches dill

1/2 head garlic, broken apart and cloves peeled

2 bay leaves

3 to 4 grape leaves

50 to 60 5-inch long pickles

You will need a 6-gallon crock jar. For the brine, boil water, white vinegar and salt for five minutes. Put pickling spice, dill, garlic cloves, bay leaves and grape leaves at the bottom of the crock, then add the pickles. Place a plate on top to hold pickles down. Pour the hot brine over all. Leave for 24 hours in a cool place. The pickles with the brine can be packed in 12 1-quart Mason jars and placed in the refrigerator.

For: Delilah Gillis of Spring Hill

From: Grace Benjamin of Clearwater

Recipe: Chocolate Fudge Pops

1 12-ounce can evaporated milk

12 ounces chocolate syrup

Mix well, using blender. Pour into paper or plastic cups and freeze overnight.

For: Charlene Harris of St. Petersburg

From: Eadie Nieman of Gulfport

Recipe: Fried Peach Pies

Pastry for a two-crust pie:

1 cup flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Peach filling:

1 29-ounce can peach slices, drained

3 tablespoons granulated sugar

1 1/2 tablespoons cornstarch

1/2 teaspoon lemon juice

Confectioner's sugar

3 to 4 inches oil, for frying

To make crust, measure flour and salt into mixing bowl. With pastry blender, using up and down chopping motion, cut in shortening until particles are size of tiny peas. Sprinkle in water, 1 tablespoon at a time, tossing with a fork after each addition. Mix lightly until all flour is moistened and dough cleans side of bowl. (One to 2 teaspoons of water can be added, if needed.) Gather dough together, press firmly into a ball, handle gently. Refrigerate until you've mixed filling by stirring together peach slices, sugar, cornstarch and lemon juice.

In a heavy kettle or deep fryer, heat oil to 375 degrees.

Roll pastry and cut into 41/2-inch rounds, using a bowl as a guide. You should have enough dough for 16 circles. Place about 1 tablespoon peach mixture on half of each round. Moisten lower edge of round, fold pastry over. Press edges firmly with fork to seal securely. Fry in hot oil, turning once, until golden brown, about 5 minutes.

Drain on paper towels. Sprinkle with confectioner's sugar. Serve warm or cool.

Makes 16 fried pies.

Polly Stannard is in search of Chef Jeannie Pierola's pumpkin bread. Pierola is currently chef at SideBern's in Tampa, but when she was chef at Boca in Ybor City, she made a spicy pumpkin bread that Polly enjoyed.

Lynn Hanshaw remembers a Grand Marnier cake that was to die for at the former Apropos, on the approach to the Pier in St. Petersburg. She would like the recipe if someone has it in their files.

Karol Rummel's husband was a fan of the beer cheese soup at Crawdaddy's in Tampa and hopes someone has that recipe to share.

You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the 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.

[Last modified November 8, 2005, 11:17:47]