The Mailbox: Seeking the recipe for Emma’s memorable soup

Does anyone have the recipe for the soup that was served at Emma's Taco House for so many years? It had a chicken stock base, carrots, celery, onion, macaroni, beans and cumin.

Marcia Billingsly,


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Apple Tree Shanty barbecue sauce

Prep time: 20 minutes

Cook time: 1 hour

Paul Stacknuck of Carmichael enjoys barbecuing outside on the grill. His wife, Sarah, is looking for a good barbecue sauce recipe to serve with her husband’s grilled meats.

This recipe comes from the Apple Tree Shanty of Denver, Colo. This popular restaurant opened in 1949 on Colfax Avenue and closed in the late 1990s. Their specialty was beef tenderloin tips served with this barbecue sauce. They also served the sauce with ribs. I was lucky enough to eat there when I was a young teen. When serving their ribs, the restaurant included Wash’-n-Dri packets to clean your hands with. The recipe for their secret sauce was included in the packet. I saved the recipe all these years and am sharing it with my readers today.

1 small onion

1 clove garlic

1/2 cup raisins

1 cup thick catsup

2 tablespoons vinegar

1 teaspoon dry mustard

2/3 cup butter

1/2 teaspoon basil

1/4 teaspoon each of: tarragon, rosemary, thyme and marjoram

1/2 teaspoon monosodium glutamate (optional)

3 tablespoons brown sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Juice of 1/2 lemon

1/2 cup red wine, optional

Grind onion, garlic and raisins very fine (you may use a meat grinder or food processor for this step.) Combine with remaining ingredients (except wine, if using) in a saucepan and bring to a boil, stirring often. Reduce heat to simmer and cook for 45 minutes. Add wine, if using, and continue to cook for 15 more minutes.

Per serving: 445 cal.; 3 g pro.; 45 g carb.; 31 g fat (20 g sat.); 81 mg chol.; 1,475 mg sodium; 1 g fiber, 63% of calories from fat.

Serves 4