Latrobe woman offers a ‘Super’ shortcake

For Mary Ellis of Penn Hills, who wanted a recipe for an old-fashioned strawberry shortcake. From Kathleen Foster, Latrobe.

Super Strawberry Shortcake

• Butter, for greasing baking sheet
• 1 quart fresh strawberries, sliced
• 1 to 2 tablespoons granulated sugar

For the shortcake:

• 1 3/4 cups all-purpose flour, plus more for kneading dough
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) cold butter or margarine
• 1 large egg
• 3/4 cup sour cream

For the topping:

• 1 cup whipping cream
• 1 to 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Lightly grease a baking sheet. Heat the oven to 425 degrees.

Combine the berries and 1 to 2 tablespoons sugar, depending on the sweetness of the berries. Set aside.

To make the shortcake : In a large bowl, combine 1 3/4 cups flour, 2 tablespoons sugar, the baking powder and soda, and the salt. Cut in the butter until crumbly.

In a small bowl, beat the egg. Add the sour cream. Stir into the crumb mixture just until it's moistened.

Turn the mixture onto a floured board and knead 25 times, or until smooth. Roll out into a 7 1/2-inch circle. Cut a 2-inch hole in the center to form a ring.

Place the dough on a lightly greased baking sheet and bake for 12 to 14 minutes or until golden. Remove from the baking sheet and cool on a wire rack.

To make the topping : Beat the cream and 1 to 2 tablespoons sugar until stiff peaks form. Stir in the vanilla.

Just before serving, split the cake horizontally. Spoon juice from the berries over the bottom layer. Spoon half of the berries over the juice. Spread half of the topping over the berries.

Add the top cake layer, remaining topping and berries. Cut into wedges to serve.

Makes 8 servings.

For Evra McIntyre, Kittanning. From Donna Chanon, Greensburg, who says she got the recipe from a friend in Lock Haven, Pa., 20 years ago. "Make this when fresh vegetables are available," Chanon advises.

Freezer Slaw

• 1 cup vinegar
• 2 cups granulated sugar
• 1 teaspoon celery seeds
• 2 teaspoons mustard seeds
• 1 head cabbage, shredded
• 1 tablespoon salt
• 1 green pepper, chopped
• 1 carrot, shredded

In a saucepan, combine the vinegar, sugar, celery seeds and mustard seeds. Heat until the sugar is dissolved. Let cool.

Meanwhile, combine the shredded cabbage with 1 tablespoon salt; mix well. Let stand for 1 hour. Drain, then squeeze out the juice.

Add the green pepper and carrot to the cabbage. Pour the syrup mixture over and mix well.

Put into containers or freezer bags. The slaw will freeze well for several months.

For Evra McIntyre, New Kensington. From Chris London Sokalski, New Kensington, who writes, "Here is a sweet and sour kraut with granulated sugar and green pepper in it ... very good." It's from "Great American Favorite Brand Name Cookbook" (Publications International Ltd., 1993). Sokalski adds, "I usually skip the pimiento. It is a taste that I don't like in the salad. Also, you can make it without the green pepper, too, and it still is good. I don't drain it before serving, though ... those flavors are too good to throw out."

Corn Relish Salad

• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 teaspoon celery seeds
• 1/2 teaspoon mustard seeds
• 1 (17 ounces) can whole kernel corn
• 1 (16 ounces) can sauerkraut, drained and pressed to remove liquid
• 1/2 cup chopped green pepper
• 1/3 cup chopped onion
• 1 (2 ounces) jar diced pimiento, drained

In a medium serving bowl, combine the sugar, oil, vinegar, celery seeds and mustard seeds. Stir until the sugar dissolves. Add the remaining ingredients and mix well.

Cover and refrigerate for at least 8 hours or overnight. Drain and stir before serving.

Makes 6 to 8 servings.

Does anyone have these recipes?