Red sauce from Vic's?

My family goes crazy for the secret red sauce served at Vic's Ice Cream in Land Park. It's a great dip for chips, and their grilled cheese and hot dog sandwiches.

I wish I could replicate it at home as it is my three boys' favorite condiment.

Unfortunately Vic's does not sell it. I'd love to be able to make it at home, so if anyone has the recipe, it would be a great help. Thanks.

– Jeff Macedo, Sacramento

Sirloin tips and noodles

I'm looking for an old-fashioned recipe for sirloin tips and noodles. I would prefer mushrooms, not cream of mushroom soup, with a nice, rich brown gravy or sauce.

Can someone give me an assist? Thanks.

– Peggy Butler, Granite Bay

Creamy chicken salad

Prep time: 20 minutes

Cook time: 20 minutes

Serves 6

Kathi Gibler of Vancouver, Wash., was recovering from surgery on her foot at Fort Vancouver Convalescent Center where she enjoyed a chicken-and- cranberry salad.

It had a creamy dressing and celery, with no nuts or onions. She was hoping for a recipe.

Sheila Forsberg of Roseville shares this recipe that her husband loves. You can substitute, add or eliminate some of the ingredients as you like in this versatile recipe. Use leftover chicken or rotisserie chicken to eliminate the cook time. You may eliminate the smoked almonds, use regular almonds or any other kind of nut you have on hand. If you don't have Greek yogurt, use regular, plain nonfat yogurt. Try raisins instead of sweetened, dried cranberries, if you prefer.

INGREDIENTS

2 pounds skinless, boneless chicken breasts, poached to 165 degrees

1/2 cup light mayonnaise

1/2 cup plain fat-free Greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup chopped celery

1/3 cup sweetened dried cranberries

7 tablespoons (about 2 ounces) coarsely chopped smoked almonds

6 cups mixed salad greens

INSTRUCTIONS

Shred cooked chicken and chill for 30 minutes or until cold.

Combine mayonnaise, yogurt, lemon juice, vinegar, mustard, honey, salt and pepper in a large bowl, stirring with a whisk until combined. Add chilled chicken, celery, cranberries and almonds. Toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.

Per serving: 316 cal.; 33 g pro.; 18 g carb.; 13 g fat (2 sat., 0 monounsat., 0 polyunsat., 11 other); 82 mg chol.; 438 mg sod.; 2 g fiber; 36 percent calories from fat.

Close-to-the-real-thing Capital Tamale enchilada sauce

Prep time: 5 minutes

Cook time: 35 minutes

Makes about 6 cups

Pat Graves of Carmichael saved the close-to-the-real-thing Capital Tamale enchilada sauce recipe featured in The Bee years ago, but then lost it. She was hoping someone else saved it.

This often-requested recipe was featured in the Mailbox several years ago and was last shared by Sev Buechel of Sacramento. Doris Hurley and Sue Collins, both of Sacramento, sent it in when they read Graves' request. We are happy to share this recipe again for those who haven't experienced this great sauce.

INGREDIENTS

3/4 cup vegetable oil

1/2 cup all-purpose flour

4 tablespoons paprika

4 tablespoons chili powder

1/2 teaspoon powdered cumin

1/2 teaspoon powdered oregano

1/2 teaspoon salt

1 clove garlic, minced

6 cups chicken broth

INSTRUCTIONS

In a medium saucepan, cook oil, flour and seasonings over low heat. Gradually add chicken broth and simmer mixture for about 30 minutes or until it's thick.

Per 1/2 cup: 174 cal.; 2 g pro.; 7 g carb.; 16 g fat (3 sat., 4 monounsat., 9 polyunsat.); 2 mg chol.; 622 mg sod.; 1 g fiber; 0 g sugar; 81 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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