In the '70s there was a recipe in the Times for brandied fruit that used canned fruit and yeast. Does anyone have this recipe to share?
Sheila Altobello, Clearwater
If you are making this brandied fruit starter, sent in by Jeanette Williams of Seminole, you need to plan ahead. It must sit on your counter for 3 weeks. Jeanette's version does not have yeast like Sheila remembers, but this is a vintage recipe. The sizes of fruit cans have changed over the years, but I don't think it makes that much of a difference. The only suggestion I have is to add the cherries when ready to serve. They will not have the brandy taste, but the cherries turn all the other fruit red. Rinsing them before adding them could help. I thought that soaking the fruit for such a long period of time would alter the texture, but that's not the case. Jeanette's recipe also suggests using apricot or peach brandy in place of the plain brandy. Serve the fruit over pound cake or ice cream. Starters of any kind are always a nice gift.
Ruby F. Busser of Port Richey hopes someone can share a recipe for uncooked Christmas cake, which is made in 5- by 3-inch containers. Palm Harbor resident Lesley Campbell would like a dish Olive Garden used to serve called chicken con broccoli. It was a creamy white sauce served over pasta. She believes the dish has now changed to use an Alfredo sauce, which is not as appealing to her. Lesley would also like the Caesar salad dressing recipe from Outback Steakhouse. Nancy Berner of St. Petersburg would like a recipe her grandmother used to make for tomato soup cake. It had tomato soup and mincemeat and was made in a tube pan.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email youaskedforit@ tampabay.rr.com. Include your name, city and phone number.