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Readers help readers find needed recipes. (Readers' Favorite Recipes).

Every once in awhile, I like to thank all of our readers who respond to requests they see in Readers' Favorite Recipes. Sometimes we receive close to a hundred recipes in response to a reader's request; sometimes it's just one, but one is all it takes.

In addition to recipes, readers often send in tips and information to help each other, and to help me. This is always welcome.

For instance, in response to Creone Sterling's request for a lime pickle recipe, Edna Jean Vincent, of Grand Blanc, Mich., didn't send in a recipe per se, but she did forward this information:

"Being originally from the South (Kentucky), I have always used lime pickles in all kinds of salads--potato, chicken, tuna, ham, etc. If I ran out of homemade lime pickles, I tried using commercial sweet pickles, but they didn't do the job.

"Several years ago, a friend of my mother's gaye me this method: Buy whatever brand of 1-quart dill or kosher pickles are on sale, drain the vinegar from them and discard. Cut the pickles into chunks and add 1 cup sugar to the pickles. Replace the lid and shake the jar whenever you think about it, over a few hours. The sugar will eventually dissolve into syrup. Store the pickles in the refrigerator. They really are good."

I promised Edna I'd forward this tip on to Creone, but I thought I'd also share it with everyone, just in case other readers would like to try it.

Creone Sterling, of Columbus, N.M., asked for a recipe for lime pickles to replace the one she lost.

Laura Crutcher, of Newport News, Va., sent in this recipe:
Lime Pickles

2  cups lime
2  gallons water
7  pounds cucumbers, sliced
   into chunks
2  quarts white vinegar
1  tablespoon kosher salt
1  teaspoon celery seed
1  teaspoon pickling spices
1  teaspoon whole cloves
5  pounds sugar

Dissolve lime in water. Add cucumbers; let stand overnight. Carefully rinse cucumbers 5 times. Drain well.

Mix together vinegar, salt, celery seed, pickling spices, cloves and sugar. Pour over drained cucumbers. Boil 45 minutes. Pack in hot jars and seal. Yields 10 pints.

Note: Do not use aluminum pans to make these pickles.

Betty R. Morris, of St. Stephen, S.C., wanted a recipe for catfish stew.

Christine Johnson, of Ricetown, Ky., sent in this recipe:
Catfish Stew

  1  tablespoon oil
  1  medium onion, sliced
  1  can (28 oz.) tomatoes
  2  medium potatoes, diced
     salt to taste
1/2  teaspoon basil
1/4  teaspoon pepper
1/4  teaspoon sugar
  1  pound catfish fillets
  1  package (10 oz.) frozen
      gumbo-style mixed

Heat oil in a 4-quart pot over medium heat. Stir in onion and cook until tender, about 4 minutes. Stir in tomatoes, potatoes, salt, basil, pepper and sugar. Bring to boil over high heat. Reduce heat, cover and simmer 15 minutes.

Cut fish into bite-size pieces. Add fish and vegetables to pot. Bring to a boil over high heat, reduce heat and simmer 20 to 30 minutes, or until vegetables are tender. Yields 4 to 6 servings.

Winthrop Gegenheimer, of Norton, Mass., asked for a baked cabbage recipe that included bacon.

Dr. Fred Bucanek, of Phoenix, Ariz., sent in this recipe for escalloped cabbage:
Escalloped Cabbage

    1  small head cabbage
    1  teaspoon salt
1 3/4  cups white sauce
        (recipe follows)
  1/3  cup cooked, crumbled
1 1/2  cups chopped green
    1  cup grated cheese of your
    1  cup buttered breadcrumbs

Cut cabbage into eighths and cook in salted, boiling water for 8 minutes. Drain.

Heat oven to 375[degrees]F.

Place a layer of boiled cabbage in an oiled baking dish, then white sauce, green pepper and cheese. Repeat. Sprinkle top with breadcrumbs and bacon and take until top is browned, 10 to 20 minutes.
Basic White Sauce (Bechamel)

    2  tablespoons butter
    2  tablespoons flour
1 1/4  cups milk, heated
       salt and pepper, to taste

In a heavy saucepan, melt butter. Stir in flour and cook, stirring constantly, until paste begins to bubble but not brown, about 2 minutes. Add hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste.

Jane Birrell, of Harrisonburg, Va., asked for a recipe for fried dill pickles.

Mary M. Lynch, of Robertsville, Mo., sent in this recipe, which she has deemed "Dee--licious!":
Deep-fried Pickles

        vegetable oil, for deep
     1  egg, beaten
     1  cup milik
     1  tablespoon Worcestershire
5 to 6  drops hot pepper
     2  cups plus 1
         flour, divided
        salt and pepper
    10  medium-size dill or garlic
         pickles, sliced

In a deep-fat fryer, heat oil to 350[degrees]F.

In a small bowl, combine egg, milk, Worcestershire sauce, hot pepper sauce and 1 tablespoon flour. Season with salt and pepper, to taste.

In another bowl, combine remaining 2 cups flour with salt and pepper, to taste.

Dip pickle slices first into egg mixture then into flour; repeat.

Fry pickles until golden brown; drain on paper towels. Serve hot. Yields 4 servings.
The Proper
Ice Cream to Cake

The silver scoop digs
 down deep
retrieving chocolate
 mint or
raspberries and cream.

The children scream
 with delight,
their eyes flash with
 joy as their
tiny fingers grip plastic
 spoons and forks.

The cakes--chocolate,
 of course--sags
under the frozen teat's
 weight that, acoording
to the children,
 disappears way too

L.B. Sedlacek
Lenoir, N.C.
COPYRIGHT 2003 Ogden Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2003 Gale, Cengage Learning. All rights reserved.

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Author:Fraley, Amber
Date:Jan 5, 2003
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