Hong Kong’s memorable won ton soup
For many years my family enjoyed eating at Hong Kong Café at Fifth and Broadway in Sacramento until it closed. I have tried many other Chinese restaurants since then and none measure up to Hon’s won ton soup. If there is anyway someone could find his recipe for me, I – and I’m sure many other readers – would really appreciate it. Thank you.
Barbra Greve, Sacramento
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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 firstname.lastname@example.org or fax (916) 321-1109. Please include your full name, your city and phone number.
Magic cookie bars
Prep time: 15 minutes
Cook time: 25 minutes
Makes 2 to 3 dozen bars
Dema Lee Boyd of Fairfield heard about an old bar recipe called 7 layer magic bars. She was hoping for the recipe.
This easy recipe is a classic and makes a delicious, rich treat.
1/2 cup (1 stick) butter or margarine, melted
1 1/2 cups graham cracker crumbs
One 14-ounce can Eagle Brand Sweetened Condensed Milk
1 cup (6 ounces) butterscotch flavored chips (or peanut butter chips)
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees (325 if using a glass dish). In a small bowl, combine melted butter with graham cracker crumbs; mix well. Press crumb mixture firmly on bottom of a 13-by-9-inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients, in order listed. Press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store leftovers covered.