Mayonnaise Cake, Marylee Felton
A few decades after Lillian Lottier, Marylee Felton was taking the same path: serving the city and community through a career in education.
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Stuffed Cabbage With Parsley Cream Sauce, Mrs. Edwin Obrecht
Cabbage stuffed with meat is a classic combination, with variations all around the world. There’s Polish Gołąbki, cabbage rolls filled with meat and topped in tomato sauce. A Chinese version is stuffed with pork and mushrooms. Early American versions involve stuffing the meat inside the cabbage, as The Townsends and Chef Walter Staib have both…
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Kapusta And Kilbash (and Sauerkraut for Thanksgiving)
Sauerkraut came to Baltimore with German (and later, Eastern European) immigrants, but it made the leap to the dinner tables of Baltimore’s other citizens, in particular alongside the Thanksgiving turkey.
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Chicken in Cucumber Sauce, Ann Grieves
Ann Grieves was already known for her cooking by the time her recipe appeared in “Private Collection: A Culinary Treasure,” published by the Women’s Committee of the Walter’s Art Gallery. The beautiful hardbound cookbook generated some press, and has enjoyed a relatively decent amount of longevity on Maryland bookshelves, if not Maryland kitchens. With an…
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“Fudge-It,” Mary Pat Clarke
If constituent services is any measure of a councilperson’s effectiveness then there is little debating that Mary Pat Clarke had a long and successful career. I once spoke to Mary Pat Clarke and mentioned that I had seen this recipe, for “Fudge-It,” in “Good things are Cooking in Greater Homewood,” a cookbook produced in 1973 by the GHCC. She professed to not be much of a cook. I have to admit this fudge recipe isn’t the most magical, fudgey candy around, but hey – its in the name.
