Sweet substitute for Showboat's heavenly hash
Here are the recipes you were hoping to find.
By ELLEN FOLKMAN
Published July 26, 2006
Barbara Stricker wanted a recipe for heavenly hash from the former Showboat Dinner Theater. Pat Way hopes her recipe will be a fine substitution. Bill Henry shares a scone recipe for Deborah Lemmon to try. He says to use fresh baking soda or they won't rise properly.
For: Barbara Stricker of New Port Richey
From: Pat Way of Odessa
Recipe: Heavenly Hash
1 small can pineapple tidbits, drained, juice reserved
3/4 cup water
1/2 cup uncooked rice
1/2 teaspoon salt
1/2 cup miniature marshmallows
6 maraschino cherries, quartered
2 cups whipped cream
In a saucepan, combine pineapple juice and water; bring to a boil. Add rice and salt, reduce heat and cover. Cook rice according to package directions. Cool. Fold in pineapple, marshmallows, cherries and whipped cream. Chill thoroughly before serving.
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For: Deborah Lemmon of Dunedin
From: Bill Henry of Largo
Recipe: Lemon Scones
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
1/2 cup sour milk (see note)
1 1/2 teaspoons grated lemon peel
In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add milk and lemon peel, stirring just until mixed. Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 inch thick and 8 1/2 inches in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350 degrees for 20 to 25 minutes or until edges are lightly browned.
Makes 10 to 12 scones.
NOTE: To make sour milk, place 1 1/2 teaspoons white vinegar in a measuring cup. Add enough milk to equal 1/2 cup.
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Sesame Linguine Salad from the Publix deli is the recipe Dana Dahlberg would like to have. Charlene Lewis would like the recipe for Frenchy's She Crab soup, and Ray Benton has searched high and low for a recipe for bourbon chicken. He hopes the You Asked For It readers will share their favorites.
You Asked for It is a reader mail column. Send requests to You Asked for It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to email@example.com Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.