I am looking for the Kentucky Fried Chicken coleslaw recipe. Can someone help? Thank you.
Carl Cooper, Modesto
A birthday memory
I was wondering if anyone had Drake’s Bakery recipe for a lemon two- or three-layer cake with a pudding-type frosting. The bakery was on the corner of El Camino Avenue and Fulton Avenue in Sacramento. My grandmother bought this cake, and then my parents did, for my birthday.
I would be so grateful to have this memory again. Thank you.
Barbara Solorzano, Claremont
Time for asparagus
My family looks forward to and enjoys the Asparagus Festival every year. We would like to have deep-fried asparagus more than one time during the year. Does anyone have the recipe for the batter used in making deep-fried asparagus?
Loree Gilmette, Sacramento
How to contact the mailbox
If you have recipes in reply to Mailbox readers 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.
Lamb shanks Sicilian
Prep time: 10 minutes
Cook time: 2 ½ hours
George Halaway of Sacramento was looking for lamb shank and short rib recipes. The Mailbox has featured many recipes for Halaway, more recently for short ribs. Today’s recipe comes from Georgia Everson of Roseville who found it in a 1961 Spice Islands Cookbook. She says this dish is always a winner.
4 lamb shanks
2 tablespoons instant minced onions
2 tablespoons water
¼ teaspoon garlic powder
2 teaspoons spaghetti sauce seasoning
1 teaspoon salt
2 tablespoons brown sugar
One 8-ounce can tomato sauce
1 cup dry white wine
Wipe shanks with damp cloth. Arrange in baking dish. Rehydrate onions in water. Combine with garlic powder, spaghetti sauce seasoning, salt, brown sugar, tomato sauce and wine. Pour over lamb shanks. Cover and bake in a 400 degree oven for 1 hour. Turn oven down to 350 degrees. Uncover and continue baking for another 1 ½ hours or until shanks are tender. Baste frequently with sauce.