Library Has Dorothy Dean Recipes

Dear Laura: Perhaps you will be able to help me. A friend of mine collects the Dorothy Dean recipes that your paper published for many years. She’s missing quite a few and is driving everyone up the wall trying to fill in her collection. Would you have an idea of where I might obtain copies? Thank you so much. - Judy, Spokane.

Dear Judy: The “Dorothy Dean Homemakers Service” recipe sheets are out of print, but people searching for them have several options.

If only one or two recipes are desired, I’ll gladly include them in this column. My resources begin with October 1935 and continue through August 1983.

For those seeking whole pages or series, copies are now available through The Spokesman-Review’s reference library. The cost is $2 per page, plus $1.50 per order for mailing and handling; copies also are available by fax for $2.50 per page. Call 459-5576 (which is a voice mail number) and leave a message for assistance.

A partial collection also is housed in the Northwest Room at the downtown branch of the Spokane Public Library, 906 W. Main. These are not available for checking out but may be hand copied or photocopied.

If original copies are preferred, possible sources include used bookstores, antique stores, thrift stores, and yard, rummage or estate sales. Other alternatives include classified ads or recipe search services.

Dear Laura: I’d like the recipe for a cake made with red wine. It stays moist and fresh. Thank you. - Barbara, Spokane.

Suzie’s Wine Cake

Adapted from Dorothy Dean Homemakers Service recipes, June 1977.

1 package (2-layer) yellow cake mix

4 eggs

1 small package vanilla instant pudding mix

1/4 cup vegetable oil

3 tablespoons butter or margarine

1 cup sherry

1/4 cup hot water

1 teaspoon nutmeg

Powdered sugar for garnish

Preheat oven to 350 degrees. Grease and flour bundt pan or 10-inch tube pan; set aside.

Combine cake mix, eggs, pudding mix, oil, butter, sherry, hot water and nutmeg in large mixer bowl. Blend ingredients on low speed, scraping bowl occasionally. Turn to medium speed; beat 4 minutes.

Turn into prepared pan. Bake for 50 to 55 minutes or until cake tests done. Transfer from oven to wire rack; let cool for 15 minutes. Remove from pan and complete cooling on rack. Sprinkle generously with powdered sugar.

Dear Laura: A while back I saw a recipe for “Leather Dumplings.” I haven’t been able to locate it again and would be grateful if you could provide it. They are like the ones my Mom made. Thanks. - A. I., Creston, Wash.

Dear A.I.: This recipe for Leather Dumplings is adapted from one printed in “Favorite Recipes from Ruralite Readers.” The contributor, Mrs. M.E. Woods of Monroe, Ore. wrote: “The shape, supposedly like a bit of harness strap, gave these dumplings their name. They were often used by covered wagon travelers who had no oven for biscuit baking. They were very popular when used cooked atop beef stews, as well as with chicken.”

Leather Dumplings

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup milk

1 tablespoon cooking oil or melted shortening

Combine dry ingredients, mixing to blend. Combine milk and oil; add to dry ingredients. Beat vigorously.

Roll dough to 1/2-inch thickness. Cut in strips 1 inch wide by 3-1/2 or 4 inches long. Drop onto boiling broth; lower heat so it will simmer rather than hard boil. Cook uncovered 10 minutes. Cover tightly and cook 10 minutes longer.

Note: A biscuit mix, prepared with 1/4 less liquid than for biscuits, makes a satisfactory substitute for the above ingredients.

Dear Laura: Several years ago you printed a recipe for a sour cream lemon pie. I meant to clip it but missed it before the paper disappeared. Would you print it again, as I have thought and thought about it. I’d like to put this to rest. Thanks for your columns. - Diane, Kingston, Idaho.

Dear Diane: This recipe was recommended to me by Debra Lorenzen of Spokane. It is adapted from “A Taste of Oregon,” the Eugene Junior League’s 1980 cookbook.

Sour Cream Lemon Pie

1 cup sugar

1/4 cup cornstarch

3 egg yolks

1 cup milk

1/4 cup butter or margarine

1/4 cup lemon juice

1 tablespoon grated lemon peel

1 cup sour cream

9-inch pie shell, baked and cooled

1 cup whipping cream, whipped

Mix sugar and cornstarch together in a saucepan. Stir in egg yolks, milk, butter, lemon juice and lemon peel. Cook over medium heat until thick, stirring constantly to avoid scorching. Cool in refrigerator.

When cool, stir sour cream into filling and pour into baked pie shell. Chill 2 hours. Serve with whipped cream.

Yield: 8 servings.

, DataTimes MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review