Enjoyable eating does not involve a lot of running around finding ingredients, for today’s shopping centers are pretty complete. I was introduced to delicatessens as a youngster, but those from my childhood days featured only dessert-type foods, such as you would find in a bakery. It was only when I matured and visited Chicago that I discovered a broader version of delicatessens referred to an establishment that featured meals, such as could be produced by my recipe for bratwurst potato skillet:

Bratwurst potato skillet

3 large potatoes

1 cup hot beef broth

Several tart apples

Several tbsp. butter

1 large onion, chopped

5 or 6 bratwurst, cooked

2 tbsp. granulated sugar

2 tbsp. salt

Peel and cube potatoes, then place with broth in skillet. Bring mixture to a boil, then reduce heat and simmer for five to 10 minutes or until potatoes test tender. Push mixture to the sides of the pan, place two tablespoons of sugar in the middle and cook until it turns golden brown. Add butter and cook and stir until butter is melted. Toss with bratwurst mixture and serve immediately.

• In reply to the reader who requested a “unique” recipe to prepare for her bridge club friends, may I suggest you bake an ordinary chocolate cake, then throw caution to the wind when you prepare the filling between the layers?

Surprise filling

1 envelope regular unflavored gelatin

1/2 cup green creme de menthe

1/3 cup white creme de cacao

1/4  cup cold water

Approx. 2 cups whipping cream

Soften gelatin in cold water; set aside. Combine creme de cacao and creme de menthe and heat.

Add softened gelatin and stir until all gelatin is dissolved. Place into refrigerator to cool. Whip cream until stiff, then fold into gelatin mixture. Refrigerate for approximately 15 minutes. Yields 4 cups.

• Many years ago, after repeated requests from readers, I gave out some recipes using rum, and, needless to say, they were a great hit.

Orange rum yum cake

One 9-inch sponge cake

2 tbsp. orange peel, shredded

1 tsp. rum extract

1 c. orange juice

2 tbsp. granulated sugar

1 tsp. rum extract

Bake cake according to directions. Remove from oven, and using a long-handled fork, punch holes in the top at one-inch intervals. Combine orange peel, juice and sugar in pan. Bring mixture to boil and immediately remove from heat and stir in extract. Pour mixture over cake. I would suggest you do it rather slowly to make sure it absorbs all the syrup evenly. Chill before serving.

• Although I seriously doubt many of today’s young people have ever even tasted it, years back we used to make a delicacy known as:

Cottage pudding

1/2 cup shortening

Dash lemon extract

1 3/4 cups all-purpose flour

2 1/2 tbsp. baking powder

3/4 cup  granulated sugar

1 egg

Dash salt

2/3 cup milk

Homemade lemon sauce

Place shortening and sugar in large mixing bowl; add lemon and egg. Beat well.

Stir thoroughly the flour, baking powder and salt; add to creamed mixture in alternate fashion with milk. Beat well after each addition. Spoon mixture into lightly greased and floured 9-by-9-inch baking pan that is 2 inches deep. Bake at 350 degrees approximately 45 minutes.

Serve with a lemon sauce.

Recipe contributions, requests, helpful hints and timely trivia accepted. Call 683-7266 or mail to 527 Philip Rd., Niles, MI 49120.