The Mailbox: Teri Watson

Published: Wednesday, Nov. 28, 2012 - 12:00 am | Page 6D

Fins' coleslaw

I recently had the best coleslaw at Fins restaurant in Roseville. I would love to make this at home. Does anyone have the dressing recipe for this dish? Thanks.

– Barby McGinnis, Roseville

Phillips' favorites

It has been years since Phillips Bakery on Folsom Boulevard in Sacramento closed. I think it closed once before and reopened under the name New Phillips Bakery before it finally closed its doors forever.

I loved just about everything they made but my favorites were the lemon chiffon pie and the cranberry tart that was out of this world. Over the years, I have raved to friends and family about these two items. I'm wondering if anyone has these recipes. Thanks, and I love the Mailbox in The Sacramento Bee.

– Dennis Christen, Sacramento


Pumpkin cobbler bar

Prep time: 20 minutes

Cook time: 45 minutes

Serves 12

Gail Way of Gold River frequents Boulevard Coffee, a little coffee shop on Fair Oaks Boulevard in Carmichael. She says they serve the most incredible pumpkin cobbler bars, in October and November only. She was hoping for their recipe or one similar.

Karen Russell of Carmichael has also enjoyed this bar and agrees that they are very good. Russell thinks this recipe might be a close match for this tasty autumn treat.

INGREDIENTS

For the crust:

1 box yellow cake mix

1/2 cup melted butter

1 egg

For the filling:

One 16-ounce can pumpkin

5 ounces canned evaporated milk

2 eggs

1/2 cup brown sugar

2 1/2 teaspoons pumpkin pie spice

For the topping:

1 cup reserved cake mix mixture

2 tablespoons granulated sugar

2 tablespoons softened butter

1 teaspoon cinnamon

INSTRUCTIONS

Crust: Mix all of the crust ingredients together well. Reserve one cup and spread the remaining mixture in the bottom of a 9-inch-by-13-inch baking pan.

Filling: Mix all filling ingredients well and pour over crust in pan.

Topping: Mix all topping ingredients together, including the 1 cup reserved crust mixture, and dot over the top of the filling.

Bake at 350 degrees for 40 to 45 minutes.

Per serving: 367 cal.; 5 g pro.; 50 g carb.; 17 g fat (8 sat., 6 monounsat., 3 polyunsat.); 77 mg chol.; 324 mg sod.; 2 g fiber; 41 percent calories from fat.


Halibut with cheese topping

Prep time: 10 minutes

Cook time: 25 minutes

Serves 6

Gina Yancey of Sacramento was looking for new ways to prepare halibut besides grilling.

We received dozens of great halibut recipes, including this one from Barbara Andres of Sacramento. Her husband returned from Alaska last year with 70 pounds of halibut, so Andres has been experimenting with different recipes.

Besides this recipe, she also suggests placing individual pieces of halibut on parchment paper along with a couple of cherry tomatoes, a couple of green olives and a drizzle of olive oil, wrapping up each packet and placing packets on a baking sheet and baking them at 350 degrees for 20 minutes.

INGREDIENTS

2 pounds halibut steaks

1 cup shredded cheddar cheese

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons flour

1 tablespoon diced onion

1 1/2 teaspoons lemon juice

1/8 teaspoon cayenne pepper

INSTRUCTIONS

Preheat oven to 425 degrees. Grease a baking dish and place halibut in dish. Mix remaining ingredients in a bowl and top the halibut with this cheese mixture. Bake for 10 minutes, reduce oven temperature to 350 degrees and bake for 15 minutes more.

Per serving: 370 cal.; 36 g pro.; 5 g carb.; 22 g fat (6 sat., 3 monounsat., 2 polyunsat., 1 other); 130 mg chol.; 406 mg sod.; 0 g fiber; 55 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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