I was hoping someone had the recipe for the brown enchilada sauce served at Pauncho's, Kico's, Luis's Jr. and La Mission. I think all of these restaurants are related in some way and maybe they all use the same recipe. It's the best sauce for enchiladas. Thank you.
Jeff Guro, Sacramento
We watched a show on the Livewell Network on which Lisa Quinn talked of a chicken covered with mustard recipe. We can't find this recipe anywhere. Can someone help? Thanks.
Janet Weilein, Chico
Bisquick banana nut bread
Prep time: 15 minutes
Cook time: 1 hour
Makes 1 loaf, 16 slices
Evonne Gilman of Elk Grove thought the banana nut bread recipe on the Bisquick box was the best. Since it is no longer printed on the box, Gilman was hoping someone saved the recipe.
We received an overwhelming response to Gilman's request. This recipe comes from John Kiley of Turlock.
The recipe also suggests using this banana bread to make French toast. Just dip slices of the bread into an egg-and-milk mixture.
Spray a skillet with nonstick spray and cook the slices for 2 to 3 minutes per side until golden. Serve with maple syrup.
1 1/3 cups mashed very ripe bananas (about 2 large)
2/3 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
2 2/3 cups Original Bisquick mix
1/2 cup chopped nuts
Preheat oven to 350 degrees. Spray the bottom only of a 9-by-5-inch loaf pan with cooking spray. In a large bowl, stir bananas, sugar, milk, oil, vanilla and eggs until blended. Stir in Bisquick mix and nuts. Pour into prepared pan.
Bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan. Run knife or metal spatula around sides of pan to loosen loaf. Remove from pan to cooling rack. Cool completely.
Per slice: 200 cal.; 4 g pro.; 26 g carb.; 9 g fat (2 sat.); 40 mg chol.; 260 mg sod.; 1 g fiber; 12 g sugar; 40 percent calories from fat.
Molten chocolate cake
Prep time: 30 minutes
Cook time: 10 minutes
Kathi Gibler of Vancouver, Wash., had a dessert some time ago that she thought was called lava or volcano chocolate cake.
The individual cakes had a chocolate liquid center that flowed out when the cake was cut. She keeps thinking about this decadent dessert and was hoping for the recipe.
This recipe comes from a Rodale recipe booklet called "The Chocolate RX, 20 Delicious Good-For-You Recipes" and sounds like a match for Gibler.
5 ounces bittersweet chocolate (at least 60 percent cacao)
4 chunks bittersweet chocolate for the cake centers
2 tablespoons butter
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons flour
1 teaspoon vanilla extract
1/2 tablespoon instant coffee or espresso
Preheat oven to 425 degrees. Lightly butter four 6-ounce ramekins or custard cups. Bring a few cups of water to a boil in a medium saucepan over low heat. Place a glass mixing bowl over the pan (but not touching water) and add the 5 ounces of chocolate and butter. Cook, stirring occasionally, until fully melted. Keep warm.
Use an electric mixer to beat the eggs, egg yolks, sugar and salt for about 5 minutes, until pale yellow and thick. Stir in the melted chocolate mixture, flour, vanilla and instant coffee.
Pour mixture into the prepared ramekins. Stick 1 chunk of the bittersweet chocolate in the center of each ramekin. Bake the cakes on the center rack for 8 to 10 minutes, until the exterior is just set (center should be mostly liquid). Let the cakes rest a minute or two, then slide them onto plates where the molten chocolate can flow freely.
Per serving: 435 cal.; 5 g pro.; 49 g carb.; 24 g fat (18 sat., 4 monounsat., 2 polyunsat.); 200 mg chol.; 177 mg sod.; 0 g fiber; 50 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 email@example.com or fax (916) 556-5625. Please include your full name, your city and phone number.