News-Press from Fort Myers, Florida • Page 87

3E Fresh tomatoes make the cake from Sweet Rosie's 'Fort Myers News-Press, Thursday, March 28, 1985 found in supermarket frozen-food sections. Has anyone seen it in Southwest Florida stores? GLAD YOU ASKED The information came from the public relations firm, Softness Group, which also says the Cookin' Good Recipe booklet is available by writing Cathi, Cookin' Good, Box 21630, Fort Lauderdale, 33335. Send a self-addressed stamped LILLIAN AUSTIN powder and salt. Cut in shortening to form coarse crumbs. Add milk all at once and stir until ball is formed.

Turn dough on lightly floured board; knead gently 8 to 10 strokes. Roll out to 14 inch thckness. cut rounds with 2 12 inch floured biscuit cutter. Place on greased baking sheet. Bake 10 minutes at 400 degrees.

Split hot crackers with sharp knife and bake 4 to 6 minutes longer with cut side up. Makes about 24 crackers. NOTE: Margarines made with vegetable oils are cholesterol free, and there are cholesterol-free blends of margarine, sweet cream and buttermilk on the market. Shirley Williams of Punta Gorda is asking for a couple of recipes, both using potatoes. She would appreciate getting recipes for potato candy and potato rolls.

There was something missing in last week's pepper dressing recipe in this column: In scaling down the recipe to a smaller size, the amount of canned milk got left out. An amount proportionate to the other ingredients would be about 12 ounces. Since some people prefer their dressings thicker than others, it would be a good idea to mix all the ingredients together except the milk and add that according to personal taste. Looking for a recipe or an old favorite or restaurant specialty? Would you like to share a favorite recipe with others? Readers are invited to send their requests for recipes or their recipes to Lillian Austin, Fort Myers News-Press, P.O. Box 1 0, Fort Myers, Fla.

33902. Glaze: 1 tablespoon hot milk or water 1 cup confectioners sugar 12 cup chopped pecans Combine all cake ingredients in large mixer bowl. Blend, then beat at medium speed of electric mixer for four minutes. Pour into greased and floured 13-by-9-inch pan. Bake at 350 degrees for 40 to 45 minutes or until top springs back when lightly pressed and cake pulls away from sides of pan.

Do not underbake. Cool in pan 15 minutes. Remove from pan and finish cooling on rack, or leave in pan and ice, if desired. To make glaze, gradually add the hot milk or water to the confectioners sugar, blending well. Add chopped pecans.

Makes about y3 cup. Fresh tomatoes in cake? Yes, in Tomato Pudding Cake, a dessert that was served at this year's Tomato and Snook Festival In Bonita Springs. True, fresh tomatoes sound like an unlikely cake ingredient, but they must have pleased a bunch of festival-goers because 10 pans of Tomato Pudding Cake were sold. The cake was made by Sweet Rosie's Bakery at 10391 Hampton St. SE, which sent the recipe given below.

Marian Opdycke asked for it. Sweet Rosie's, which has been in Bonita Springs for two years, sells the tomato cake by the slice. Some readers will recall a tomato-soup cake that was popular years ago, so maybe tomatoes do belong in a cake once in awhile. Other recipes that Opdycke has requested are for a mango cake that she says was also served at the Bonita Springs festival, but which we weren't able to find out about. She would also like to get "Indian recipes for fresh pumpkin bread and another fried bread that they fill with fruit." Can any Glad readers help out with these? TOMATO PUDDING CAKE 1 package (2-layer size) yellow cake mix 1 package (4-servlng size) vanil la-flavored instant pudding and pie filling 4 eggs yA cup oil 2 cups finely chopped unpeeled fresh tomatoes yK teaspoon cinnamon )2 teaspoon nutmeg i8 teaspoon cloves i8 teaspoon salt Gardens Soups and Stews cookbook.

We thank them both. SNACKIN' CRACKERS 2 cups whole wheat flour 1 teaspoon salt 12 cup sesame seeds yK cup raw wheat germ 14 cup vegetable oil 2 cup cold water (about) Blend together the first four ingredients. Then add oil and mix well with a fork. Pour in the cold water, mix and continue to add water a tablespoon at a time until the dough is soft and workable. Since flours vary in absorption of liquid, a little more or less water may be needed.

Turn the dough out onto a i'oured board and knead it for at least 10 minutes (the longer the better). Pull off a golf-ball-size lump of the dough and roll it into a ball. Then using a floured rolling pin roll the dough out until it's cardboard thin as thin as it will get without tearing. You should now have a cracker that's about 5 inches in diameter. Repeat this procedure until you have used all the dough.

Heat an ungreased cast iron skillet as hot as you can get it. Bake each cracker in the skillet until it's light brown on the bottom. Then 'flip it over and just barely brown the other side. Allow the crackers to cool thoroughly on a towel before storing them in an air-tight container. HOMEMADE CRACKERS 1 cup all purpose flour 1 teaspoon baking powder i4 teaspoon salt 14 cup butter or margarine (see NOTE) y4 cup milk Thoroughly sift flour, baking Sometimes it turns out that well-liked restaurant desserts are on the commercial market, but perhaps not easily available.

After Melva Morse of Estero wrote asking if we could get the recipe for a "simply delicious" peanut butter pie that she had eaten at Shoney's restaurant in Blacks-burg, we called them. A spokesman there said the pie was the Chef Pierre brand that can sometimes be For those who have asked where Cookin' Good Chicken may be purchased, here are at least some of the places: Family Mart, Ed's Old Fashioned Market and Tom's Butcher Shop in Fort Myers; Guy's Market in Cape Coral; Baileys General Store in Sanibel; Walter's Meat Market and Economy Market in Naples. Save on A couple of weeks ago we printed a request for making crackers at home to avoid the lard, palm or coconut oil that is usually present in commercially made ones. Jane Lane, who frequently helps us out with needed recipes, sent a couple of recipes, as did Ruth Fodal. We are using Lane's whole wheat cracker from Mother Earth Magazine that is baked on a heavy iron skillet and Fodal's recipe calling for plain flour, from Better Homes Swift Premium hostess" ham this Easter This Easter serve a lean and delicious Hostess Ham to your family and guests.

Made exclusively from the leanest part of the ham so you know every French slice is always lean and always tender raw taste and not sit well in the stomach. His sauces may have butter and cream, however, because Musio, like the other chefs, make no claims to serving diet food. They will accommodate the customer who requests plain food, such as broiled fish, because their first objective is to satisfy, but if a certain dish needs a rich ingredient to bring it up to high standard, it will be used. Cream and egg yolk and chocolate- for a delicious flavor you can depend on. Leanness You Can Depend On other foreign cuisines.

We're into lighter sauces, new combinations of foods and new ways of presenting the old." Ridgway didn't study cooking in Europe but he travels there regularly to observe what is going on in the culinary world. He says many restaurants in France have lightened their dishes to reflect modern eating-habits but some are still cooking the heavier classical-style. Most people are willing to try new dishes but they may or may not like the style of cooking. They usually like dishes where the ingredients retain their natural flavor. Robert Muzio, proprietor of Chateau Robert in Royal Palm Square in Fort Myers, has his roots in this country but as an admirer of European cuisine, he studied cooking for two years in Switzerland.

If forced to label the food served at his elegant restaurant, Musio would call it "modern French." He dislikes the terms Continental or Nouvelle Cuisine, saying they can cover a multitude of sins. He serves the American interpretation of northern Italian and French dishes, but says northern Italian, French and Swiss cooking are all related. He says fine cuisine today is heavily influenced by French and Oriental methods. Musio is also a disciple of the stock pot. "I keep two stock pots going seven days a week," he says.

And the stocks are thickened by reduction, not by flour. He's more than a little opposed to using flour for thickening, saying it is apt to have a MFR. COUPON EXPIRES 93085 I filled desserts are served, too. At Chateau Robert, the entree is I Alff tDi served in the new manner of wnVta jJr orj often placing the sauce in the plate first so I it is under the meat or fish. The plate is never crowded with a lot of food, so main-dish accompaniments are of- I ten served separately.

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