Recipe Swap: Readers respond to call for some memorable recipes

Helen Meyer of Cape Girardeau sent in a recipe for Sponge Candy, or Molasses Puffs as Mavrakos Candy Store in St. Louis called it. As you might remember from last week, Polly Graffner of Cape Girardeau was looking for this recipe, as well as the chow-chow recipes that follow. I went online and found many recipes and some interesting history about the puff candy. I also found there is quite a large fan club for the candy, and those who remember Mavrakos enjoyed theirs the best.

Molasses Puffs

1 cup dark Karo syrup

1 cup sugar

1 tablespoon white vinegar

1 tablespoon baking soda

1 tablespoon Crisco

11 ounces chocolate chips

Heat syrup, sugar and vinegar until it reaches 300 degrees on candy thermometer (OK to stir). Remove from heat and add the baking soda. Stir only until it changes color. (The least handled, the better.) Pour in 9-inch-square pan. Do not shake or smooth out. When completely hardened, hit the candy with a knife handle to break it. It will be too hard to cut. Melt chips and Crisco over double boiler. Cover all sides of candy with chocolate. Place on waxed paper to cool.

Mary Horn Relish

Donna Horn Proffer of Cape Girardeau shares her mother's recipe for chow-chow that she made for many years. Mary Horn made her famous chow-chow for the Centenary United Methodist Church bazaar, and it became known as the Mary Horn relish. Now, the tradition of making this recipe every year continues with Donna and her husband for their own use and as gifts.

3 cups green sweet peppers

3 cups red or yellow peppers

4 cups green tomatoes

4 cups cabbage

4 cups onions

Grind the above ingredients and mix together. Stir to combine and then stir in 1/2 cup canning salt. Let stand overnight in the refrigerator. Drain and squeeze out the moisture. Rinse with lots of cold water draining through a colander. Squeeze again.

Mix together:

4 cups apple cider vinegar

2 cups water

5 cups sugar

1 tablespoon celery seed

2 tablespoons mustard seeds

2 teaspoons turmeric

Add ground vegetables. Heat slowly until a slow boil and simmer 3 to 5 minutes. Pack tightly into sterilized jars and seal at once. Or bring ingredients to a boil, pack into clean jars, put on cap, screwing the band tight, and process in water bath at simmering temperature, 180 degrees for 15 minutes. Makes 8 pints.

Chow-chow

Evelyn Zimmerman of Cape Girardeau shares her favorite recipe for chow-chow that her family has used. There were some modifications from the original recipe, so I am printing it as her family makes it.

1 peck (12 1/2 pounds) green tomatoes

8 large onions

5 green bell peppers

5 red bell peppers

3 tablespoons salt

6 hot peppers

1 quart vinegar

1 tablespoon allspice

1/4 teaspoon cloves

3 tablespoons mustard

Few bay leaves

1 3/4 cups sugar

Chop tomatoes, onions and peppers together and cover with the salt. Let stand overnight. Drain. Add the hot peppers, which have been chopped, and the vinegar and spices, which have been tied in a cheesecloth bag. Allow to boil slowly until tender, about 15 minutes. Pack tightly into sterilized jars and seal at once. Or bring ingredients to a boil, pack into clean jars, put on cap, screwing the band tight, and process in water bath at simmering temperature, 180 degrees for 15 minutes.

Colorado Peach Cobbler

Jodi Thompson of Jackson sent me this recipe some time ago and I was just waiting until fresh peach season to pull it out and use it. Fresh peaches will be available locally only a few more days, so hurry and get them while you still can.

1 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground nutmeg

4 cups sliced peeled fresh peaches

Topping:

1 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup cold butter

1 egg, beaten

Ice cream, optional

In a large bowl, combine sugar, flour and nutmeg. Add peaches. Stir to coat. Pour into a greased 11-by-7-inch baking pan. For topping, in a small bowl, combine sugar, flour, baking powder and salt. Cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches. Bake at 375 degrees for 35 to 40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yields 8 to 10 servings.

Have a great week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.