The Mailbox: Teri Watson

Published: Wednesday, Sep. 19, 2012 - 12:00 am | Page 6D

Tahoe Joe's dressing

I love going to Tahoe Joe's and getting their baby green salad with champagne dressing. I have tried my hand at making this dressing but can't find that tangy taste. Does anyone have the recipe for their yummy homemade dressing? Thank you.

– Pam Dumler, Loomis

Curry lentil soup

I read your column every week and was hoping to find the recipe for Fresh Choice's curry lentil soup. I am vegan and this is a vegan soup that I absolutely love! I am hoping I can make it at home. Thank you for offering a way to share recipes through the paper.

– Ilene Torres, Rocklin


Pumpkin bread pudding

Prep time: 20 minutes

Cook time: 1 hour

Serves 8

Yvonne Savarino of Carmichael was looking for a pumpkin bread pudding recipe.

This dish is my go-to autumn dessert; it's easy and impressive enough to serve company during the holidays. You can substitute raisins for the cranberries and pecans for the walnuts, to suit your taste. I sprinkle extra cinnamon sugar on the top while still warm before serving. You can also top it with vanilla ice cream or whipped cream.

INGREDIENTS

5 cups French bread, torn into small pieces

2 cups half-and-half

3 large eggs

2/3 cup sugar

2/3 cup brown sugar

One 15-ounce can pumpkin purée

1 cup dried cranberries

3/4 cup walnuts, coarsely chopped, optional

3 tablespoons melted butter

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon vanilla extract

Cinnamon-sugar

INSTRUCTIONS

Preheat oven to 350 degrees. Butter a 9-inch square baking dish and set aside.

Place bread pieces in a bowl and cover with half-and-half.

In another bowl, combine eggs, sugars, pumpkin, cranberries, walnuts (if using), melted butter, spices and vanilla extract. Combine well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into prepared baking dish and sprinkle top with cinnamon-sugar. Bake for 45 minutes to an hour or until set.

Per serving: 455 cal.; 9 g pro.; 77 g carb.; 13 g fat (8 sat., 4 monounsat., 1 polyunsat.); 103 mg chol.; 313 mg sod.; 4 g fiber; 47 g sugar; 25 percent calories from fat.


Macadamia nut pie

Prep time: 30 minutes

Chill time: Several hours

Serves 8

Carol Owens of Guinda has fond memories of the food served at the now-closed Auction Yard Cafe in Willows. Owens says they had the best pies and tastiest beef stew she's ever eaten. She especially enjoyed the macadamia nut pie served there; it may have been called Hawaiian dream or cream pie. She was hoping someone had their recipe or one close to it.

Clara Caul of Citrus Heights lived on the Hawaiian island of Maui for a few years and found this recipe in the Maui News in 1983. She made this pie often for the many guests she entertained from the mainland. Caul says it always received rave reviews. This recipe may fill the bill for Owens.

INGREDIENTS

Pie filling:

One 10-ounce package marshmallows

1/2 cup whole milk

One 8-ounce can crushed pineapple, drained

1 cup heavy whipping cream, whipped

1/2 cup chopped macadamia nuts

Crust:

1 cup graham cracker crumbs

1/4 cup finely chopped macadamia nuts

1/4 cup melted butter

1/4 cup brown sugar

INSTRUCTIONS

For the filling: Combine the marshmallow and milk in the top of a double boiler over medium-low heat and cook slowly until marshmallows are melted. Stir in pineapple and remove from heat. Let cool completely. Gently fold whipped cream into marshmallow mixture. Gently stir in 1/2 cup chopped macadamia nuts. Set aside.

For the crust: In a small bowl combine graham cracker crumbs, 1/4 cup finely chopped macadamia nuts, melted butter and brown sugar. Mix well. Press mixture into a 9-inch pie pan.

Pour filling into crust and chill for several hours before serving.

Per serving: 454 cal.; 4 g pro.; 51 g carb.; 28 g fat (13 sat., 13 monounsat., 2 polyunsat.); 58 mg chol.; 100 mg sod.; 2 g fiber; 53 percent calories from fat.


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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