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  • 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.

  • Broccoli bacon salad Prep time: 25 minutes Serves 4 Rebecca Boyd of Fairfield enjoyed a broccoli salad at a potluck some time ago. The dressing was a little sweet and it also had almonds and bacon. She was hoping for a recipe. Karen Austin of Grass Valley shares this recipe that sounds like a match for Boyd. INGREDIENTS Salad: 8 slices of bacon, cooked crisp and crumbled 1/3 cup almond slices 2 to 3 bunches fresh broccoli 4 green onions, chopped Dressing: 1 cup mayonnaise 1/3 cup sugar 1/4 cup cider vinegar INSTRUCTIONS:

    After cooking bacon, reserve 1 tablespoon of the bacon drippings in the pan, add almonds and cook them until they are browned. Set aside.

    Cut the broccoli into small flowerette pieces. Place the almonds, broccoli and chopped green onions in a serving bowl.

    Combine all dressing ingredients and mix well. Pour dressing over salad about 15 minutes before serving and stir again.

    Per serving: 626 cal.; 10 g pro.; 24 g carb.; 54 g fat (9 sat., 6 monounsat., 2 polyunsat., 37 other); 38 mg chol.; 704 mg sod.; 3 g fiber; 78 percent calories from fat
  • Gruyere potato gratin Prep time: 30 minutes Cook time: 40 minutes Serves 2 Allen Wren of Folsom recently lost his wife and is cooking for himself. He’s looking for some easy, small-serving recipes. Ed Bouillon of Cameron Park collects recipes and shares this side-dish recipe that comes from Gourmet Magazine. INGREDIENTS 1 pound large red potatoes 3/4 cup coarsely grated Gruyere cheese (about 3 ounces) 1 large egg 1 cup milk, heated just to boiling Salt and pepper, to taste INSTRUCTIONS

    Preheat oven to 400 degrees. Butter a 1 1/2 quart gratin or shallow baking dish.

    Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and par-cook 4 minutes. Drain potatoes well in a colander.

    In prepared gratin or baking dish, arrange potato slices, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/4 cup Gruyere and salt and pepper, to taste.

    In a small bowl, whisk egg and add hot milk in a stream, continually whisking. Season mixture with salt and pepper, and pour evenly over potatoes. Sprinkle the potatoes with remaining 1/4 cup cheese and bake until top is golden and potatoes are tender, about 30 minutes.

    Per serving: 436 cal.; 23 g pro.; 42 g carb.; 20 g fat (11 sat., 6 monounsat., 3 polyunsat.); 150 mg chol.; 265 mg sod.; 4 g fiber; 40 percent calories from fat.

The Mailbox: Recipe requests from readers

Published: Wednesday, Sep. 18, 2013 - 12:00 am

Would love soup recipes

Being a former resident of Stockton, I had many opportunities to enjoy dinner at the Ye Olde Hoosier Inn on Wilson Way. They made the best split pea soup and navy bean soup I have ever eaten. It has been out of business for some time now and I miss it very much.

I have tried to re-create both of these soups, but I can’t seem to achieve the same fabulous taste. Does anyone have the recipes for these two soups? Thank you for your help.

– Viola Sears, Modesto

Plums in salads

Does anyone have recipes that call for fresh plums? I’m interested in using them in salads. Thank you.

– Dave Griffiths, Orangevale



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