Oh those fried prawns
Ann Ameral of Modesto and her husband said that there used to be a Chinese restaurant in Stockton called On Lock Sam. They had the best fried prawns ever. She said that the batter was like nothing she’s had before. She was hoping for a recipe.
We haven’t received a recipe, but Ken Halseth of Patterson shares: “Your reader looking for the recipe for fried prawns that she used to get at On Lock Sam’s in Stockton should try David Wong’s restaurant located on March Lane in Stockton. I believe the owners are of the same family and their prawns taste very similar, if I’m not mistaken.”
A lost veggie casserole
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I saved a casserole recipe from The Bee a while back that included corn, zucchini, and dill and then it was topped with sliced tomatoes.
I have since lost the recipe. Can someone help?
– Jennie Short, Wilton
HOW TO CONTACT
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Cheese garlic biscuits (Red Lobster clone)
Prep time: 15 minutes
Cook time: 15 minutes
Makes 10 biscuits
Marianne McDaniel of Carmichael saw the recipe for cheese garlic biscuits, a Red Lobster clone, in The Bee some time ago. She saved the recipe and made the biscuits and now can't find the recipe. She was hoping we could print the recipe again.
Here is the recipe McDaniel was looking for. It's a close match to the popular Red Lobster biscuits.
2 cups Bisquick
1/2 teaspoon garlic powder
1 cup shredded sharp cheddar cheese
2/3 cup milk
1/4 cup butter, melted
1 tablespoon parsley
1 teaspoon garlic powder
Preheat oven to 400 degrees.
In a bowl, mix together Bisquick, garlic powder and cheese. Add milk and mix by hand until well combined.
Line a cookie sheet with parchment paper. Drop the dough balls onto lined cookie sheet. Bake for 10 minutes. While biscuits are baking, mix together the melted butter, parsley and garlic powder. Remove biscuits from oven (keep on cookie sheet) and brush them with melted butter mixture. Return biscuits to oven and bake another 5 minutes or until they are lightly browned.
Per biscuit: 188 cal.; 5 g pro.; 14 g carb.; 12 g fat (7 sat., 3 monounsat., 2 polyunsat.); 26 mg chol.; 398 mg sod.; 0 g fiber; 1 g sugar; 59 percent calories from fat.
Italian wedding soup
Prep time: 35 minutes
Cook time: 20 minutes
Jean Hunerlich of Davis was looking for an Italian wedding soup recipe. Jack Raycraft, also of Davis, shares this recipe that is credited to Giada DeLaurentiis and should fill the bill for Hunerlich.
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan cheese
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoons freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
To make the meatballs: Stir the grated onion, parsley, egg, garlic, salt and bread in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve. Finish soup with Parmesan cheese, if desired.
Per serving: 275 cal.; 25 g pro.; 9 g carb.; 16 g fat (7 sat., 6 monounsat., 3 polyunsat.); 117 mg chol.; 724 mg sod.; 2 g fiber; 52 percent calories from fat.