Does anyone have a recipe for potatoes au gratin to share? Thank you. Angela Maggio, Spring Hill
Mary Jo Batters of Guilderland, N.Y., shares this recipe for au gratin potatoes. It's a recipe she got in the late 1980s from Mother Earth News. She has made some changes through the years but says the dish is always served with their Easter ham. A mandolin is a great way to get consistent potato slices that will cook evenly. If using one be extremely careful and use the guard to prevent an injury. These au gratin potatoes were cheesy and creamy, making them a perfect accompaniment to ham, roast chicken or roast beef. Mary Jo says the original recipe called for a shorter cooking time but, and I agree, the potatoes really need this long to be tender. When I covered the casserole dish, I did so lightly so the cheese would not stick to it when I removed it for the additional baking time. You don't want to lose any of that cheesy goodness.
St. Petersburg resident Jane Zurflieh is looking for a bombe cake recipe she found in a woman's magazine about 30 years ago. It started with a cake mix and used raspberry jam, almond extract and whipped cream sweetened with confectioners' sugar. The finished cake was decorated with chocolate curls. Jane goes on to say that while a bombe is defined as a frozen dessert, this particular cake is not (it is refrigerated). . . . Sandra Noble of Crystal River is looking for a light and airy lemon chiffon dessert. There was a crumb crust, Jell-O or gelatin and it was chilled in the refrigerator. It was not creamy, but rather light and airy with tiny bubbles captured in the gelatin mixture. . . . Jane Corbett of Tampa would like Carrabba's sausage and lentil soup recipe.
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