The Mailbox: Recipes lost and found

Published: Wednesday, Jan. 8, 2014 - 12:00 am

Green goddess dressing

Prep time: 10 minutes

Makes about 2 1/2 cups

Pat Haney of Roseville enjoyed the green goddess dressing served at the now-closed Charlie Brown restaurant in the Bay Area. They had a stack of recipe cards by the cash register and she was lucky enough to get the recipe. She lost the recipe when she moved from Belmont to Roseville.

In the 1920s, the chef of San Francisco’s Palace Hotel created this recipe to honor George Arliss, who was performing locally in the play “Green Goddess”. There are a few different versions of this recipe. Although we have not received Charlie Brown’s version, Angie Martinez of Placerville shared this recipe with us a few years ago and said it comes from the Barefoot Contessa.

INGREDIENTS:

1  cup mayonnaise

1  cup chopped scallions, white and green parts (6 to 7 scallions)

1  cup chopped fresh basil leaves

1/4  cup freshly squeezed lemon juice

2  teaspoons chopped garlic (2 cloves)

2  teaspoons anchovy paste

teaspoons kosher salt

1  teaspoon ground black pepper

cup sour cream

INSTRUCTIONS:

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add sour cream and process just until blended.

Per 1/4 cup serving: 224 cal.; 2 g pro.; 2 g carb.; 22 g fat (6 sat., 0 monounsat., 0 polyunsat., 16 other); 28 mg chol.; 679 mg sod.; 0 g fiber; 1 g sugar; 91 percent calories from fat.

Pumpkin apple muffins

Prep time: 25 minutes Cook time: 30 minutes Makes 18 regular muffins or 12 large muffins

Betty Beller of Placerville had lunch at Heidi's in Carson City, Nev., and enjoyed a pumpkin muffin with her fruit plate and strawberry yogurt. She was hoping for a recipe.

This recipe for pumpkin muffins includes chopped apples and a streusel topping. It comes from Joan English of Roseville who says they are delicious.

INGREDIENTS:

Muffin:

2 1/2 cups all purpose flour

2  cups sugar

teaspoon baking soda

1/2  teaspoon salt

tablespoon pumpkin pie spice

2  eggs, slightly beaten

cup canned pumpkin

1/2  cup vegetable oil

2  cups finely chopped peeled apples (Fuji, Pippin, Cameo preferred)

Streusel topping:

1/4  cup flour

1/4  cup sugar

1/4  cup brown sugar

1/2  teaspoon cinnamon

4 to 5 tablespoons butter or margarine

INSTRUCTIONS:

Muffins: Mix flour, sugar, baking soda, salt and pumpkin pie spice in a large bowl. In a different, smaller bowl, combine pumpkin, eggs and oil and mix well. Add to flour mixture and stir until integrated. Stir in chopped apples. Spoon batter into paper lined or well-greased muffin tins. Sprinkle with streusel topping and bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean.

Streusel: Combine flour, sugar, brown sugar, cinnamon. Cut in butter until mixture becomes crumbly.

Per regular muffin: 276 cal.; 3 g pro.; 46 g carb.; 10 g fat (3 sat., 3 monounsat., 4 polyunsat.); 27 mg chol.; 145 mg sod.; 1 g fiber; 31 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)  321-1109. Please include your full name, your city and phone number.

Read more articles by by Teri Watson



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