The Mailbox: Teri Watson

Published: Wednesday, May. 22, 2013 - 12:00 am | Page 6D

Pea salad recipe

I need your help. In 1968, I received a pea salad recipe from a woman I knew in the military when my husband was stationed at Castle AFB in Merced. I have lost the recipe and am hoping someone else has it. The only things I can remember about it is that it was a cold salad, had small chunks of cheddar cheese and possibly had mayonnaise as a dressing. I'd like to make this salad for a friend who says she likes peas. Can someone help? Thank you.

– Donna Moncrieff, Sacramento


Battered prawns

I have been reading the Mailbox in the Modesto Bee forever. There used to be a Chinese restaurant in Stockton called On Lock Sam. They had the very best fried prawns ever. I have never tasted anything similar to the batter they used on the prawns.

My husband and I would both be eternally grateful if anyone had this recipe and would be willing to share. Thank you so much.

– Ann Ameral, Modesto


Molten chocolate cakes

Prep time: 45 minutes

Cook time: 10 minutes

Serves 8

Last week the Mailbox featured a molten chocolate cake recipe for Kathi Gibler of Vancouver, Wash. Here is another version of this decadent dessert from Donna Moncrieff of Sacramento.

Moncrieff says you can assemble these mini-cakes ahead of time and refrigerate them in the ramekins for 24 hours or freeze them for up to 2 weeks before baking. Bake the refrigerated ramekins for 9 to 10 minutes and the frozen ramekins for 15 to 16 minutes. Moncrieff likes to serve these cakes in the ramekins with a small bowl of ice cream.

INGREDIENTS

3 tablespoons sugar

6 tablespoons butter

4 ounces semisweet chocolate

1/4 cup heavy or whipping cream

1/4 cup all-purpose flour

1/2 teaspoon vanilla extract

2 large eggs

2 large egg yolks

1/4 cup sugar

INSTRUCTIONS

Preheat oven to 400 degrees. Grease eight 6-ounce ramekins or custard cups and sprinkle with 3 tablespoons sugar.

In a 3-quart saucepan, heat butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.

In a medium bowl, with mixer at high speed, beat eggs, egg yolks and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until it is all in.

Pour batter into ramekins, filling each about 3/4 full. Place ramekins in a 15 1/2-by- 10 1/2-inch jelly roll pan for easier handling. Bake 9 to 10 minutes, until edge of cakes is set but center is slightly jiggly.

Cool in pan on wire rack for 5 minutes. Run small knife around sides of ramekins.

Invert onto dessert plates and serve immediately.

Per serving: 274 cal.; 4 g pro.; 22 g carb.; 19 g fat (12 sat., 4 monounsat., 1 polyunsat., 2 other); 126 mg chol.; 24 mg sod.; 0 g fiber; 62 percent calories from fat.


Grain and nut whole wheat pancakes

Prep time: 20 minutes

Cook time: 4 to 8 minutes per batch

Serves 6

Alfreda Christian and her family love the harvest grain and nut pancakes served at the International House of Pancakes. She was hoping for their recipe or one similar.

Marcella Heck of Sacramento shares this recipe that sounds like a match for Christian.

INGREDIENTS

1 1/2 cups old-fashioned rolled oats

1 1/2 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups buttermilk

1 cup whole milk

1/4 cup vegetable oil

1 egg

1/3 cup sugar

3 tablespoons chopped walnuts

INSTRUCTIONS

Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder and salt.

In another bowl, combine buttermilk, milk, oil, egg and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts.

Lightly oil a skillet or griddle and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet. Cook the pancakes for 2 to 4 minutes per side or until brown.

Per serving: 397 cal.; 12 g pro.; 52 g carb.; 18 g fat (4 sat., 5 monounsat., 9 polyunsat.); 40 mg chol.; 788 mg sod.; 5 g fiber; 38 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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