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A sauce, a topping and a pie from the '40s

Thursday, August 08, 2002

Here's an easy recipe for a chocolate ice cream topping that's so scrumptious you'll go for a second bowl of ice cream just for the topping. We've also got a tangy flavorful shrimp sauce to accompany broiled or grilled shrimp, and a refreshing creamy no-cook dessert.


Hot Fudge Ice Cream Sauce, sent by Mary Frances Thorn of Monroeville, is in response to a request from Marion L. King of Fox Chapel. Marion's mother used to make a chocolate sauce that called for cocoa and sugar. Mary's version is a blend of butter (butter is a must), cocoa powder, unsweetened chocolate and evaporated milk -- the combination of these ingredients made a sinfully delicious chocolate sauce.

Wendy Valeriano of Carnegie wanted the recipe for the Samurai Restaurant's steak sauce and shrimp sauce. Nothing on the steak sauce, but we did receive a recipe for the shrimp sauce from Debbi Sherline of Robinson. "I received this recipe over 15 years ago from one of the waiters [at the Samurai Restaurant] who was working our table, and I was able to talk him [into] giving me the recipe. He didn't give me the measurements, so I just wing it, and it has always come out perfect."

In order to share this wonderful sauce, we experimented with the ingredient amounts until we hit upon what we thought made a tasty sauce. That evening we served the sauce with broiled shrimp. The shrimp and sauce disappeared in minutes -- and that's the best compliment.

Pink Velvet Company Pie was requested by Barbara Kilgariff of Scott. "When I was in St. Mary's School in the '40s we were given the recipe for Pink Velvet Company Pie. My sister still remembers how much she liked this pie. I'd like to make it for her."

Thanks to Anna Shandor of Bethel Park, Barbara can make the pie for her sister. It's a no-bake pie made of a graham cracker crust and a filling of flavored gelatin (recipe calls for strawberry, but any flavor will work), and whipped evaporated milk. The filling is placed over the crust and the pie is then refrigerated for at least four hours or overnight. We suggest overnight because after four hours our pie still wasn't set enough to cut.

The recipe calls for a springform pan or pie pan. We chose the springform. Before serving, we dressed the cake with rows of whipped cream.

Hot Fudge Ice Cream Sauce

  • 1/4 pound butter (not margarine)
  • 1 square unsweetened chocolate
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1/2 cup evaporated milk
  • 2 teaspoons vanilla extract

Melt chocolate and butter in double boiler. Remove from heat. Stir in sugar and cocoa mixture. Blend in milk and vanilla. Heat in double boiler until thickened, stirring constantly (3 to 4 minutes).

Shrimp Sauce

  • 1/4 cup ketchup
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic powder
  • 2 teaspoons dry mustard
  • Milk

Mix together all ingredients except the milk. Add teaspoons of milk one at a time until desired consistency.

Pink Velvet Company Pie

  • 16 graham crackers (sheets), crushed fine
  • 4 tablespoons butter, melted
  • 1 package strawberry gelatin dessert
  • 1/2 cup hot water
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1 can evaporated milk, chilled enough for whipping
  • 1 teaspoon grated lemon rind

Mix crackers with butter and line well-greased springform or deep dish pie plate, saving about 1/4 cup of mixture for topping. Dissolve gelatin in hot water. Add lemon juice and sugar and let stand while whipping the milk to a stiff froth. Add gelatin mixture to whipped milk and continue whipping until stiff peaks are formed. Stir in lemon rind. Pour over cracker crust. Top with remaining crumbs. Chill about 4 hours or until firm. Serves 6 to 8.

Note: Any variety of gelatin may be used.


Another Samurai Restaurant request comes from Michael Gialames of Bethel Park. Michael hopes a reader knows the secret to the way the Samauri Restaurant grills shrimp. Michael said, "It looks very simple, but I do not know what the grilling oil was or the seasoning. I have tried several combinations, but I can't get close to what I have eaten at the restaurant."

William Henneman of Green Tree writes: "When I go to Bob Evans for dinner, I always order the banana nut bread. It is the best nut bread I've ever tasted." Sorry, William, but we don't think Bob Evans will part with that recipe. But our resourceful readers may be able to come up with a similar recipe.

A request from Naida Moore of Portland, Ore.: "My daughter is in the Air Force and has been asking for the recipe for beef stroganoff I used to make. I used the recipe from Peg Bracken's 'I Hate to Cook Book.' However, I don't have the recipe on hand. Does anyone have the recipe? Its name is Hobo Beef Stroganoff or something similar."

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail to aburnett@post-gazette.com Please include a name, neighborhood/ city/borough/township and state and a daytime phone number on all correspondence.

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