Thursday, October 02, 2003

By Arlene Burnett, Post-Gazette Staff Writer

As warm summer breezes turn into brisk autumn winds, we find ourselves yearning for heartier fare, such as today's first recipe -- Kielbasa Soup. It is packed with flavor, obviously from the kielbasa, but the fresh carrots, celery, onions and potatoes also lend a hand in flavoring this soup. The remaining ingredients and our favorite part of this recipe are the dried lentils, split peas and barley. They add texture as well as flavor. And you don't have to pre-soak the lentils or the split peas.

If you are into spicy foods, add a few drops of hot sauce to the soup pot before serving. We served Kielbasa Soup with corn bread (for a change) and a salad. Betty Navilliat of Munhall sent Kitchen Mailbox the request for a good kielbasa soup, and it was answered by Barbara Jo Pollack Firda of McKeesport.

After dinner we served the treats -- Cookie Pops.

Cookie pops are cookies on a stick with a surprise -- each is stuffed with a candy bar. For this easy-to-make recipe, you will need wooden Popsicle sticks found at any cake and candy supply store or craft store. Slide the stick into the mini candy bar (Milky Way or Snickers), wrap the dough around the candy, place the cookies on a baking sheet and bake. Do not try to squeeze all 20 cookies onto the same sheet -- they spread to about 1 1/2 to 2 inches wide. And because we were craving chocolate the day we tested Cookie Pops, we spread them with a chocolate coating made with melted butter and semi-sweet chocolate chips.

The lollipop cookies were requested by Ann Cutoli of Tarentum. Jo Ann Hennenkamp of Latrobe sent us today's recipe for Cookie Pops. It is from WQED's "America's Home Cooking -- Cookies" cookbook.

KIELBASA SOUP

• 3 quarts water
  
• 1 1/2 pounds beef kielbasa, cut up (see note)
  
• 3 stalks celery, cut into small pieces
  
• 3 carrots, cut into small pieces
  
• 3 medium onions, cut into 8 pieces
  
• 4 medium potatoes, peeled and cut into cubes
  
• 1/2 cup barley
  
• 1/2 cup lentils
  
• 1/2 cup split peas
  
• 28-ounce can whole tomatoes, cut up, or 28-ounce can diced tomatoes (do not use crushed tomatoes)
  
• 15-ounce can beef broth
  
• 2 beef bouillon cubes
  
• 1 1/2 teaspoons oregano
  
• 1 1/2 teaspoons salt
  
• 1/2 teaspoon black pepper

Bring water to a boil. Add all ingredients (kielbasa included) except potatoes to water. Stir occasionally. When water starts to boil again, reduce heat to medium to simmer. Cook for about 1 to 1 1/2 hours, stirring occasionally. When carrots are tender, add the potatoes. Continue cooking until potatoes are soft.

Note: We used a turkey kielbasa, but any smoked sausage can be used.

COOKIE POPS

• 1/2 cup brown sugar
  
• 1/2 cup sugar
  
• 1/2 cup margarine or butter, softened
  
• 1/2 cup peanut butter
  
• 1 teaspoon vanilla
  
• 1 egg
  
• 1 1/2 cups all-purpose flour
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 20 fun-size Milky Way or Snickers bars
  
• 20 wooden Popsicle sticks

Preheat oven to 350 degrees. Mix sugars, margarine, peanut butter, vanilla and egg. Add flour, baking soda and salt. Mix well.

Insert sticks into candy bars and wrap dough completely around them. Bake on ungreased cookie sheet for 13-16 minutes. Makes 20.

Requests

Sam Rhodes from San Leandro, Calif., writes: "In the '70s, Coffeemate nondairy creamer had recipes on the canister, and one of the best was for Butterscotch Pie. I lost the recipe a year ago and have not been able to locate it. Even the Coffeemate company and parent company Nestle have no idea what I am talking about. Would anyone have this recipe?"

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