The Mailbox: Teri Watson

Published: Wednesday, Aug. 29, 2012 - 12:00 am | Page 6D

Spread the sauce secret

Does anyone have the recipe for In-N-Out's tasty sauce for their cheese sandwiches? Thank you.

– Leonard Heisel, Modesto

Burrito memories

Years ago there was a Mexican restaurant on L Street between 18th and 19th in Sacramento called El Charro. It later moved to Q Street, across the street from The Bee. They had the most delicious burritos; I have never had a burrito that was so wonderful. Does anyone have the recipe?

– Tom Howell, Sacramento


Carrot soup

Prep time: 20 minutes

Cook time: 40 minutes

Serves 4 to 6

The Mailbox has received a variety of delicious-sounding carrot soup recipes in response to Sacramentan Debbie Winckler's request.

Donna Kurzenhauser of Modesto went on a ski trip to Sun Valley, Idaho, and took a sleigh ride to the Hemingway Cabin for dinner. They served this soup, which has become a favorite in her home.

INGREDIENTS

2 tablespoons finely chopped shallots or scallions

6 tablespoons butter or margarine, divided use

3 medium-size carrots (about 3/4 pound), peeled and cut into chunks

2 medium-size parsnips (about 3/4 pound), peeled and cut into chunks

3 cups regular-strength chicken broth

1/2 cup dry white wine

1/2 cup half-and-half

Chopped chives and ground cinnamon

Chopped fresh parsley or cilantro, optional garnish

INSTRUCTIONS

In a 3- to 4-quart pan over medium-high heat, stir shallots or scallions in 2 tablespoons of the butter or margarine until translucent, about 3 minutes. Add carrots, parsnips and broth and bring to a boil. Reduce to a simmer and cover. Cook until vegetables mash easily. Place vegetable mixture in a blender or food processor and process until smooth. Return to pan and stir in wine and half-and-half and heat over medium heat, stirring, until hot. Do not boil.

Ladle soup into bowls, dot with remaining butter or margarine, sprinkle with chives and cinnamon. Top with chopped parsley or cilantro, if desired.

Per serving based on 6 servings: 228 cal.; 5 g pro.; 18 g carb.; 14 g fat (9 sat., 4 monounsat., 1 polyunsat.); 50 mg chol.; 120 mg sod.; 5 g fiber; 60 percent calories from fat.


Jalapeño jelly

Prep time: 20 minutes

Cook time: 15 minutes plus 5 minutes processing time

Makes 5 to 6 half-pints

Cathy Bramley of Modesto loves the pepper jelly served with the flautas at Chevy's restaurant and would like to make it at home. She's tried a few pepper jellies sold in jars from the grocery store, but there was no comparison.

Helen G. Agerbek of Fair Oaks shares this recipe that comes from the University of California Cooperative Extension's Master Food Preserver Program and may be a match for Bramley.

Note: Wear rubber gloves when handling jalapeño peppers as they can burn your hands and your eyes if touched. Jams and jellies can splatter when cooking. Wear oven mitts when stirring the jelly.

INGREDIENTS

1/4 pound whole, fresh jalapeño peppers

2 cups cider vinegar (labeled 5 percent acidity)

6 cups sugar

2 pouches (3 ounces each) liquid pectin

10 drops green food coloring, optional

INSTRUCTIONS

Wash and halve jalapeño peppers lengthwise (wear gloves). Remove stems and seeds. In a food processor or blender, blend peppers and half of the vinegar until smooth.

In a 6- to 8-quart saucepan, combine sugar, the pepper mixture and the remaining vinegar. Bring mixture to a full rolling boil, stirring constantly. Boil hard for 10 minutes, stirring constantly.

Remove from heat. Stir in liquid pectin. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and stir in food coloring, if using. Skim the foam off, if necessary.

Immediately fill hot, sterilized, half-pint jars, leaving 1/4 inch of headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling-water canner for 4 to 5 minutes.

Per tablespoon: 50 cal.; 0 g pro.; 13 g carb.; 0 g fat; 0 mg chol.; 1 mg sod.; 0 g fiber; 12 g sugar.


HOW TO CONTACT THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 556-5625. Please include your full name, your city and phone number.

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