Recipes

The Mailbox: Readers come through on bologna sources

By Teri Mena

2 more bologna sources

We’ve heard from many readers responding to a reader who was looking for a place to buy good, old fashioned bologna. Here are two more.

Rosie Ramiriez of Woodland says good old fashioned bologna can be found at Cracchiolo’s Deli and Market, 1320 Main St., Woodland. She says it’s the best she’s found.

Marianne Novak of Carmichael says she’s been buying bologna at Neroe’s Bakery and Deli, 6451 Fair Oaks Blvd., Carmichael for years. She says they carry a big selection.

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

Nut Tree pumpkin-leek soup

Prep time: 35 minutes

Cook time: 1 hour, 20 minutes

Serves 6

Kathi Gibler of Vancouver, Wash., wanted to serve soup with her Thanksgiving meal this year and was hoping we had a good autumn soup recipe.

Tom Kassis of Carmichael shares this Nut Tree recipe that can be found in “Nut Tree Remembered, The Cookbook” a collection of recipes, photographs and graphics from Nut Tree Archives.

A note with the recipe says, “Nut Tree Style Note: For special presentations the Nut Tree would hollow out small pumpkins to be used as soup bowls. Softly beaten unsweetened whipped cream would be floated on top of the soup and topped with toasted pumpkin seeds.”

INGREDIENTS

1/2 pound fresh pumpkin or banana squash, peeled and diced

1 medium potato, peeled and diced

2 tablespoons butter

1 small onion, sliced

1 teaspoon fresh minced garlic

3 cups chicken broth

1 cup water

One 16-ounce can pumpkin, unsweetened

1/2 cup leeks, thinly sliced or 4 pressed garlic cloves

1 1/2 teaspoons chopped fresh parsley

1 cup heavy cream

Salt and fresh ground pepper

Instructions

Saute fresh pumpkin or squash and potato in butter, using a large saucepan over medium heat. Once mixture begins to brown, add onion and garlic and continue to cook, stirring constantly, until onion is translucent. Add chicken broth and water and bring to a boil. Reduce heat and simmer 35 minutes or until potatoes are tender. Add canned pumpkin, leeks and parsley. Simmer additional 20 minutes. Purée in food processor or blender and return to clean saucepan to reheat. Stir in heavy cream and season to taste. Serve immediately.

Per serving using low fat, unsalted canned chicken broth: 254 cal.; 6 g pro.; 16 g carb.; 19 g fat (12 sat., 6 monounsat., 1 polyunsat.); 77 mg chol.; 183 mg sod.; 4 g fiber; 67 percent calories from fat.

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