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Recipes Lost And Found: When Cows Dream

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By JEFF HOUCK | The Tampa Tribune

Published: December 16, 2008

Last week, June Seaton of Tampa was looking for "a mold you ate with crackers like a spread." It had tuna, black olives and cream cheese as ingredients.

Elaine Hall of Lutz sent her recipe for tuna pâté that she though Seaton might like.

"It doesn't have the black olives in it, but I don't see why you couldn't add them," Hall wrote. "I've also made this spread with canned skinless, boneless salmon and it's just as delicious. This is one of our favorite spreads to take to parties."

LEFTOVER REQUESTS

Skip Erickson still wants a recipe that duplicates the coating on Popeye's chicken.

An anonymous reader e-mailed a request for a sweet potato pecan pie that was made at Morrison's Cafeteria. "The pecan started on the bottom and ended up on the top when baked," the writer said.

Janice Giuliano remains in search of an old fashioned fruitcake. In the meantime, she's offered her favorite recipe for pizzelles.

EXTRA RECIPE

Speaking of cheese, this recipe for dairy latkes looks delicious. It's from Vermont's own Cabot Creamery Cooperative. Roberta MacDonald, the company's senior vice president of marketing was in Tampa earlier this year to talk cheese.

"This holiday season, hold your family close and truly appreciate what the season is really about – sharing time, joys and hopes with those you love most," says McDonald, who keeps with the dairy theme to the extent that she wears cow-print pants. "Cooking together makes this time even sweeter."

TUNA PÂTÉ

1 8-ounce cream cheese, softened

2 tablespoons chili sauce

2 tablespoons snipped parsley

1 teaspoon instant minced onion

1/2 teaspoon bottled hot pepper sauce

2 6 1/2- or 7-ounce cans tuna

Blend cream cheese, chili sauce, parsley, onion and hot pepper sauce. Gradually stir in tuna. Chill thoroughly (at least three hours, or overnight). Makes 3 cups.

PIZZELLE WAFFLE COOKIE

1 1/2 cups sugar

2 cups flour

3 large eggs

1 1/2 teaspoon baking powder

1/2 cup butter, melted

1/8 teaspoon salt

1 teaspoon vanilla or anise

Beat together sugar, eggs, butter and vanilla. Add flour, baking powder, salt and mix well. The dough should be sticky enough to be dropped from a spoon. Heat a pizzelle electric iron (7-8 minutes) and drop 1 heaping teaspoon of batter on each pizzelle form. Bake 30 seconds until golden brown and crisp.

DAIRY LATKES

3 medium baking potatoes (1 1/4 to 1 1/2 pounds), peeled

1 cup Cabot Sharp Cheddar Cheese, grated

3 eggs

2 tablespoons chopped parsley

1/2 teaspoon crumbled dried sage

3 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon white pepper

Oil for frying

Grate potatoes on grater blade of food processor.

Place on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration).

Transfer to a bowl. Add the Cabot Sharp Cheddar cheese, eggs, parsley, sage, flour, salt and pepper. Mix well.

Heat about 1/8-inch oil in a large, preferably non-stick, skillet over medium heat.

Slide rounded tablespoons of the mixture into the hot oil.

Cook 3 minutes on each side or until golden brown. Drain on paper towels. Serve with applesauce and sour cream.

Makes 15 latkes.

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601 or e-mail jhouck@tampatrib.com.

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