Q. I would like to find a recipe for shrimp and macaroni salad (with celery and dill) that my mother made in the mid to late 1950s. I think it came from a restaurant in Atlanta.
Pam Kenney, Laurinburg, N.C.
A. I don’t know about the Atlanta connection, but I think this recipe from my collection will bring back memories. Today I’d suggest light mayonnaise and fresh dill (about 1/4 cup, snipped), but that wouldn’t really be the same as the 1950s standard, which I’d wager was made with canned shrimp or what we used to call “salad” shrimp – teensy sized. I like using fresh shrimp, the smallest available, which you can always chop into smaller pieces.
Q. Back in June 1968, our home-ec teacher said we could bring in a recipe to try. I cut one from the Grit paper for an apple coffee cake. The batter was put into a deep, round pan , apple pie filling was put into the center and the batter covered the filling when it was baked. The smell was heavenly, the teachers loved it, but I never got to taste it. I never got the recipe back, and have been looking for it ever since.
Marilyn Byrns, Edwards, N.Y.
A. I hope the recipe here comes close. It has been around for a long, long time, and is quite delicious for something that takes just a few minutes to mix. Although it is baked in a rectangular pan, I’m sure you could switch to a 10-inch springform or Bundt, adjusting the baking time accordingly.
Tried and New
• In 1928, Joseph and Estella Wieser bought 60 acres in the Texas hill country and planted a peach orchard. Son Mark carried on, expanding the family business. His Original Roasted Raspberry Chipotle Sauce has garnered accolades across the globe. Today the company has more than two dozen sauces including my favorites, mango ginger habanero and Texas pit barbecue. They make summer grilling a snap. Find them at Publix or online at jelly.com.
• Miami-based Nueva Cocina has a line of seasoning packets for basic Latin dishes that also work well in other dishes, such as the turkey burger recipe here. I’ve had my share of bland, dry turkey burgers, but found that the picadillo mix (containing olives, onions, peppers and raisins in addition to spices, garlic and vinegar) added a punch of flavor, while the carrots lend moisture.