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A potpourri of recipes requested

Today's collection of recipes is a potpourri. Two recipes using bok choy, a date custard pie recipe from 1922 and instructions for making bagels comprise the assortment. For: Fran Miner of Largo.

From: Elizabeth McKay of Tampa.

Recipe: Bagels from A World of Breads.

Bagels 3 cups all-purpose flour plus 1/4 cup for the bread board 1 teaspoon salt 4 tablespoons sugar, divided 1 cake yeast (or 1 package active dry yeast) 2/3 cup warm potato water, divided (from boiled potatoes) 3 tablespoons salad oil 2 eggs 4 quarts boiling water

Sift flour, salt and 2 tablespoons sugar into mixing bowl. Dissolve yeast in 1/3 cup warm potato water; add yeast to flour mixture. Add oil to remaining potato water; stir into flour mixture. Add eggs; stir until dough forms a ball.

Turn out onto floured board; knead for at least 5 minutes. Place dough in buttered bowl, cover and let rise until doubled. Punch dough down and let rise again. Punch down again, turn out onto floured board and knead again until dough is smooth and elastic. Divide dough into 12 to 15 portions; form each portion into a strip about 6-inches long and 3/4-inch thick. Pinch ends together to form rings.

Add remaining 2 tablespoons sugar to the boiling water. Drop bagels into the water one at a time, cooking four or five at once, depending on the size of the pot. Simmer the bagels for 5 to 6 minutes from the time they rise to the surface of the water. Then lift them out of water with a long-handled fork and place them on a very lightly greased cookie sheet. Let them cool for about 5 minutes. Then place them in a 375F oven and bake for 25 to 35 minutes, or until crust is golden brown and crisp. May sprinkle with poppy or sesame seeds before baking.

For: Marion Bither of St. Petersburg.

From: Mildred Bouton of New Port Richey.

Recipe: Date custard pie, dated 1922 in Mildred's mother's files.

Date Custard Pie 2 cups milk 1 cup chopped dates 2 eggs 1 tablespoon sugar 1/4 teaspoon salt 1 8-inch unbaked pie crust

Heat milk and dates. Beat eggs slightly and add sugar and salt. Add hot milk and dates slowly, stirring, and then pour into unbaked pie shell. Bake at 375F for 10 minutes, then reduce heat to 325F and bake 25 to 30 minutes longer or until custard is firm.

For: Marguerite Peery of Hudson.

From: Earlene Hampton of Treasure Island.

Recipe: Bok choy with bacon.

Bok Choy with Bacon 2 slices of bacon, cut small and fried crisp 1 clove garlic Small amount chopped ginger root 3 stalks bok choy, chopped in 1/2-inch pieces Soy sauce and pepper to taste Small amount of water Small amount of cornstarch mixed with a little water

When bacon is medium done, add garlic and ginger root. When bacon is done, remove garlic. Add chopped bok choy and saute with bacon. Add soy sauce, pepper and a small amount of water. Cover and steam until medium tender. Add some cornstarch to thicken to a medium sauce. A little salt may be added if needed, but soy sauce should make it salty enough.

From: Lily Nelson of Clearwater.

Recipe: Heart of bok choy (choy sum) of Great Asia Steambook.

Heart of Bok Choy (Choy Sum) 1 bunch choy sum (heart of bok choy) Sauce: 2 tablespoons oyster sauce 2 tablespoons light soy sauce 1 tablespoon sherry

Wash green stalks well, leaving yellow flowers intact. Lay neatly in a decorated platter, all the flowers pointing one way. Mix oyster sauce, light soy sauce and sherry. Set aside.

Bring pot of water to boil and set platter on rack, cover and steam 8 minutes. Meanwhile, warm the sauce. Retrieve vegetables, pour sauce over them, serve warm or at room temperature. Yield: 4 servings.

Note: Choy Sum is the center of bok choy. If you cannot purchase choy sum without the bok choy leaves, you must peel 2 bunches of bok choy to get enough hearts for 4 servings. Bok choy is an everyday vegetable, whereas choy sum is always the choice for parties and banquets.

Recipe requests

Della Kohl of Dunedin recently tasted Turkish bread in Hamburg, Germany. It was purchased in the Turkish settlement there and was a large round loaf about the size of a large pizza and about 1 1/2-inches high. Pieces were torn off and a sour cream or yogurt sauce with onion and celery was served with it. Do you have a recipe for it?

Mock turtle soup is a specialty in the Cincinnati area, and William Myers of St. Petersburg would like to have the recipe.

Pavlova, an Australian dessert made with egg whites and whipped cream and topped with lemon sauce and fresh fruit on one side and raspberry puree on the other, is the recipe Myra May of St. Petersburg wants.

You Asked For It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, Fla. 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded.

Requests cannot be answered by phone or mail.

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