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You Asked For it

Salt-rising bread is worth the extra

By ELLEN FOLKMAN
Published February 8, 2006


Keith Cook wanted a recipe for salt-rising bread. James Sweeney shares a recipe from the 1941 edition of the American Woman's Cookbook. Before you start this recipe, be sure to read through it thoroughly to make sure you have enough time to complete it.

Marcia Corso requested a recipe for Impossible Chicken Pot Pie made with Bisquick baking mix. Wilma O’Brien shares the recipe, and Richard Kimball and Lois Hardy send a variation that includes broccoli.

***

For: Keith Cook of New Port Richey
From: James Sweeney of St. Petersburg
Recipe: Salt-Rising Bread

Salt-Rising Bread
Sponge:
1 cup milk
2 tablespoons cornmeal
1 teaspoon salt
1 tablespoon sugar
Second Sponge:
1 cup lukewarm water
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
2 cups sifted flour
Dough:
3 1/4 cups sifted flour, estimated

Scald milk, cool to lukewarm and add cornmeal, salt and sugar. Pour into fruit jar or pitcher. Cover and place in a pan of hot water (120 degrees). Let stand 6 or 7 hours or until signs of fermentation (bubbles) appear.

Add lukewarm water, salt, sugar, shortening and flour. Beat thoroughly, then cover. Place inside another pan of hot water (120 degrees). Let rise until very light, then add remaining flour gradually until flour is stiff enough to be kneaded. Knead 15 to 20 minutes.

Shape into 2 loaves, then place into greased loaf pans. Brush tops with melted shortening, cover and let rise until very light, more than double in size.

Bake in a 375-degree oven for 10 minutes, then lower to 350 degrees and bake 25 to 30 minutes longer.

Makes 2 loaves.

***

For: Marcia Corso of Spring Hill
From: Wilma O’Brien of Clearwater
Recipe: Impossible Chicken Pot Pie

Impossible Chicken Pot Pie
2 cups cut-up chicken
1 1/2 cups frozen peas and carrots, thawed and drained
1/4 cup chopped mushrooms
1/4 cup chopped onion
1 1/3 cups milk
4 eggs
3/4 cup Bisquick baking mix
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees. Grease a 10-inch pie plate.
Mix chicken, peas and carrots, mushrooms and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into pie plate and bake until knife inserted in center comes out clean, about 30 to 35 minutes. Cool 5 minutes before serving.

Serves 6 to 8.

***

For: Marcia Corso of Spring Hill
From: Richard Kimball of Tierra Verde and Lois Hardy of Clearwater
Recipe: Impossible Chicken-Broccoli Pie

2 5- or 6 3/4-ounce cans chunk chicken, drained
1 10-ounce package of frozen, chopped broccoli, rinsed and drained
1 1/2 cups shredded Cheddar cheese
3 eggs
1 cup milk
1/2 cup Bisquick
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
1/8 teaspoon dried thyme leaves
Savory topping:
1/2 cup Bisquick
1/4 cup chopped nuts
1/4 cup grated Parmesan cheese
1/8 teaspoon garlic powder
2 tablespoons firm butter

Heat oven to 400 degrees. Layer chicken, broccoli and cheese in greased 9-inch pie plate. Beat remaining ingredients, except topping, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bake 20 minutes.

To make topping, mix Bisquick, nuts, Parmesan cheese and garlic powder.

Cut in butter.

Sprinkle topping on mixture and bake another 15 to 20 minutes. Some topping may adhere to knife. Cool 5 minutes before serving.

Recipe requests

Vicki Yurkovich received an ice cream/sorbet maker for Christmas and is looking for recipes.

Reta McCoy got a recipe from her high school home economics teacher for a very tart lemon sauce that was great with gingerbread. She has lost it and has not found one to replace it. Most are too sweet or too thick. If you have a recipe, please share it.

Although the Sweetwater restaurant in Clearwater is no longer in business, Betty Kostal hopes someone has its recipe for chocolate mousse for diabetics.

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 February 8, 2006, 14:43:14]


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