Piece of cake
I would love to get the cake recipe that contains yellow cake mix, fruit cocktail, eggs, possibly oil and maybe canned milk. It’s baked in a Bundt pan. Thank you.
Lisa Mena, Sacramento
Where’s the beef?
Lately, Save Mart has been selling Angus 43 beef. I have asked at several stores what this means and can’t get a satisfactory answer. Does anyone know what this means? Thank you.
Cal Krueger, Garden Valley
Recipes from Emma’s
Does anyone have the recipes for Emma’s Taco House salad dressing and their soup? The restaurant closed some time ago. My family love these items. Can someone help?
Sandra Vinson, West Sacramento
I’m pretty sure The Bee had an incredible recipe for Southern California (Beverly Hills, La Costa?) brownies. After the brownies are baked, they are cooled and then frozen overnight. They are then cut into squares the following day. These were epic brownies, difficult to make but very rewarding. Everyone was amazed at how decadent they were and how even a small square was too much. I know the recipe called for espresso powder. I can’t find my copy and I’m getting desperate.
On another note, I’ve been making pot roasts for myself and my family for the past 40 years. It would be great to hear from other readers with their recipes for this all-time favorite comfort food.
T. Chavey, Fair Oaks
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 firstname.lastname@example.org or fax (916) 321-1109. Please include your full name, your city and phone number.
Kentucky Fried Chicken coleslaw clone
Prep time: 15 minutes
Chill time: At least 2 hours
Carl Cooper of Modesto was looking for the Kentucky Fried Chicken coleslaw recipe. We received an overwhelming response to Cooper’s request. This recipe comes from Joyce Stevenson of Fair Oaks.
It’s important to chill the coleslaw for a minimum of two hours before serving.
For the dressing:
1/4 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
For the salad:
8 cups very finely chopped cabbage, about the size of rice kernels
1/4 cup shredded and finely chopped carrot, about the size of rice kernels
In a large bowl, combine the dressing ingredients and beat until smooth.
Add the cabbage and carrots and mix well. Cover and refrigerate at least 2 hours before serving.
Per serving: 158 cal.; 2 g pro.; 13 g carb.; 11 g fat (2 sat., 0 monounsat., 0 polyunsat., 9 other); 6 mg chol.; 251 mg sod.; 2 g fiber; 10 g sugar; 64 percent calories from fat.