New Castle News
NEW CASTLE —
On one occasion or another, we’ve all had this experience — a beloved product is no longer on the store shelves.
Or the grocery store that sold the item is no longer in business and you can’t find it anywhere else.
That’s the case with Nancy Martin. She loved the sandwich spread that was sold at the former Latsko’s Market on the North Hill.
On the phone, Nancy told me, “I’ve tried dozens of places but none are like the one at Latsko’s.”
Nancy even tried to make it herself and someone told her the secret ingredient was raspberry Jell-O.
Whatever it consists of, Nancy wants the recipe.
Can you help?
And what are some of your favorites that you just can’t find anymore, or a recipe so specific that none can compare to the original?
I’ve had lots of those moments. I loved the lamb patties sold at the former Ralph’s Market but can’t find any as good where we shop. Thanks to co-worker Nancy Lowry, I was able to obtain a recipe for a dessert I had in Canada called San Honoré, although it isn’t exactly like the original.
And I was grateful when friends from Thorold, Canada — on a recent visit — came with my favorite cookies from a bakery in that area. They are called Empire biscuits and are a delicious, tender sandwich cookie filled with jam. I’ve stashed what remained in the freezer for future indulgence.
Culinary Conversation is all about sharing.
Help Nancy. And if there’s something you’re searching for, just ask. We’ll try to get the answer, and the recipe.
As for today’s selections, I’m still feeling peachy so there are several of those to try. Take advantage of this luscious — and my favorite fruit — while it is in season.
Fresh Peach Cake
Divide dry cake mix in half. Prepare 1⁄2 of the mix according to package directions. Measure 1 cup batter; set aside. Pour remaining batter in greased 9-inch square cake pan. Combine remaining dry cake mix with cinnamon and nutmeg; stir in melted butter to make crumb mixture. Sprinkle half the crumb mixture over batter in pan; arrange peach slices over crumb mixture. Spoon and spread reserved batter evenly over peaches. Sprinkle with remaining crumb mixture. Bake at 350 for 40 minutes. Serve warm with whipped cream or ice cream, or serve cold with powdered sugar sprinkled on top.
Spread cake pieces evenly into a 13 x 9 x 2-inch glass cake pan. Arrange sliced peaches over cake. Mix milk and pudding together, and pour over cake and peaches. Top with whipped cream or Cool Whip. Chill several hours or longer.
Dissolve gelatin in boiling water; add orange juice and refrigerate until slightly thickened. Prepare topping mix according to package directions, blend in cream cheese; stir in pecans. Fold into gelatin mixture and pour into 9 x 9 x 2-inch pan. Chill until almost firm.
For peach layer, dissolve gelatin in boiling water; stir in pie filling. Pour over first layer. Chill until firm. Cut in 9-inch squares or 12 pieces. Serve on salad greens, if desired.
Hot Chicken Salad
Preheat oven to 350.
Mix all ingredients and place in baking dish. May be kept in refrigerator overnight or until ready to bake. Just before baking, put chow mein noodles over top. Bake at 350 for 30 minutes or until bubbly.
Salt and pepper to taste
Salt and pepper to taste
Heat oven to 350.
Prepare sauce by frying onion in olive oil. Slowly add water, tomato sauce, oregano, garlic powder, salt and pepper. Cook for 15 minutes. Arrange the sauce in 7 x 12 x 2-inch baking dish or 2-qt. casserole to cover bottom of dish, and add a layer of eggplant, then sprinkle with salt and pepper, grated cheese, bread crumbs, mozzarella and some of the egg. Continue, adding more sauce and layers, using all ingredients. Pour remaining sauce on top. Bake for 45 minutes to 1 hour at 350, using the lower shelf in the oven. Serve hot or cold.