The Mailbox: Hunting for cookies; finding bean salad

About those cookies

I am trying to locate a recipe that goes with a photograph in the Bee’s Take Your Best Shot feature on Dec. 25. The photographer was Carol Mott and the item was Meyer lemon cream cheese cookies. I would love to have the recipe for these cookies as we have Meyer lemons. I love both Bee features; Take Your Best Shots and the Mailbox column. Thank you for any help.

Virginia Edwards, Galt

Enchiladas, anyone?

I miss David Berkeley’s chicken enchiladas. It was a creamy, cheesy dish served with onions and olives, not red or green sauce. I bet you have been asked for this recipe before. Does anyone have it? Thank you.

Lynn Hall, Carmichael

A cake to remember

I’m looking for any recipes from the Heintz Baker at Country Club Center in the 1960s. We always got our birthday cakes there growing up. One in particular was a chocolate cake with rum frosting. Has any of those recipes ever surfaced? Thank you so much.

Cindy Pineau Peters, Meadow Vista

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 or fax (916)  321-1109. Please include your full name, your city and phone number.

Three bean and bell salad

Prep time: 25 minutes

Serves 8 to 10

Katie Jordan of Citrus Heights was looking for a good three-bean salad recipe.

This colorful recipe includes bell peppers, red onion and celery along with the beans. It’s a great do-ahead, non-cook dish to bring to a barbecue or potluck.

One 15-ounce can S & W green beans, seasoned with dill, if you can find it, drained

One 15-ounce can kidney beans, drained

One 15-ounce can garbanzo beans, drained

1 red onion, thinly sliced

½ cup diced celery

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 orange bell pepper, cut into 1-inch pieces


¾ cup sugar

2/3 cup raspberry vinegar

1/3 cup salad oil

1 teaspoon salt

¼ teaspoon pepper

In a large bowl, combine beans and vegetables. Set aside.

In a large jar, combine dressing ingredients. Shake well and pour over vegetables. Chill in fridge overnight. Serve with slotted spoon.