The Mailbox: Reader recipe requests

Published: Wednesday, Sep. 4, 2013 - 12:00 am

HOW TO CONTACT THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox c/o Food & Wine, 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.

Really dig that dip

I would like the recipe for High Hand’s artichoke lemon dip served with homemade potato chips. Thank you.

– Cathi Ellington, Sacramento

Memories and recipes

My family didn’t have a lot of money when I was growing up so we made do with inexpensive cuts of meat for meals. I have memories of several dishes that I’d now like the recipes for, if someone can help.

Some of the dishes I’d like recipes for are: beef kidneys and onions, oxtails and stewed tomatoes, beef liver and red onion, ham hock and pinto beans, and beef tongue and potatoes. Thank you.

– Lucille Wong, Orangevale

Friendship cake

Prep time: 30 minutes plus 3 weeks

Cook time: 1 hour

Serves 12 to 16

Martha Phillips of Modesto was looking for a recipe for friendship bread, for both the starter and the cake using the starter. She said it takes 30 days to make, adding sugar, cherries and fruit every 10 days. It was baked in a Bundt pan.

Pat Stewart of Rancho Cordova shares this recipe that she's had since the 1980s. It sounds like a match for Phillips.

Note: The cake recipe makes one Bundt cake or 12 large muffins.

INGREDIENTS

Starter:

One 16-ounce can sliced peaches, drained and chopped small

One 16-ounce can pineapple chunks or apricot halves or pear halves, drained and chopped small

One 10-ounce jar maraschino cherries, drained and cut in half

1 1/2 cups sugar

1 1/2 cups brandy, plain, apricot or peach

Cake:

1 package yellow cake mix with pudding

1 small package vanilla instant pudding, if not in cake mix

4 eggs

2/3 cup oil

1 1/4 cup water

2 cups fruit starter, well-drained

1 cup chopped nuts

INSTRUCTIONS

For starter: Combine all starter ingredients in a non-metal bowl, stirring gently with wooden or plastic spoon. Cover and store at room temperature for 3 weeks, stirring once a week. Remove 2 cups of mixture and bake cake as directed below. To the remaining starter, *add 1 cup sugar and one of the fruits and stir gently. Add the second fruit and 1 cup sugar on day 10 and the third fruit and 1 cup sugar on day 20. Let stand 3 days after last addition, then divide mixture: 2 cups for baking, 2 cups to give to a friend, 2 cups to replenish and start over within a week (start at *). Never refrigerate starter.

For the cake: Mix the first 5 ingredients using a mixer at medium speed for 3 minutes. Add fruit starter and nuts and mix just to blend in. Pour into well-greased and floured Bundt pan. Bake at 350 degrees for 1 hour, testing at 50 minutes. Dust with powdered sugar.

Orange sesame dressing

Prep time: 10 minutes Makes about 2/3 cup

Jean Hunerlach of Davis had dinner out of town recently and enjoyed a salad with sesame orange dressing. She was hoping for the dressing recipe.

J. Patrick Kelly of Sacramento shares this sweet and sour dressing recipe that comes from the May/June 1998 issue of Eating Well magazine. They say that this dressing can also be used to make coleslaw.

INGREDIENTS

1/4 cup orange juice

1/4 cup cider vinegar

2 tablespoons sugar

2 tablespoons reduced-sodium soy sauce

1 teaspoon toasted sesame oil

INSTRUCTIONS

Combine orange juice, vinegar, sugar, soy sauce and oil in a small bowl or jar with a tight-fitting lid. Whisk or shake untl the sugar has dissolved.

Per tablespoon: 18 cal.; 0 g pro.; 3 g carb.; 0 g fat; 0 mg chol.; 100 mg sod.; 0 g fiber.

Read more articles by Teri Watson



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