Burger and buns
I would like the recipe from Made Rites restaurant on the corner of Stockton Boulevard and Broadway in Sacramento in 1958. They made the best hamburgers with yummy hamburger buns. Does anyone have the burger recipe and does anyone know where I can purchase the buns? I think there was an article or recipe in The Bee many years ago that I saved but have since lost it. Hope someone can help.
Jo Ann Fritz, Woodland
Missing a dressing
For several years I have purchased a salad dressing at Smart and Final called Vidalia Onion Creamy French. I love this dressing. However, for the last couple of months I have been unable to find it in their stores.
Does anyone know where I can buy this dressing? Does anyone have a recipe for this dressing or one similar?
Millie Dunn, Auburn
Cenacle cheese dish
Does anyone have the cheese dish recipe that was served at the Cenacle Retreat House on Fair Oaks Boulevard in Carmichael? It was served as a main dish on Friday nights. Thank you.
Vonnie Savarino, Carmichael
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.
Herbed lamb shanks
Prep time: 10 minutes
Cook time: 2 hours, 20 minutes
George Halaway of Sacramento was looking for short rib and lamb shank recipes. The Mailbox has received an overwhelming response to Halaway’s request and we have featured many of these recipes over the last several weeks. Here is one more for lamb shanks from Victoria Gildea of Davis who found it in “Better Homes and Gardens Meat Cook Book.” She says that she uses two lamb shanks instead of four, but keeps the amounts of the remaining ingredients the same. Gildea shares that her mother loved this dish.
4 lamb shanks, about 2 1/2 pounds
1 tablespoon butter or margarine
1 1/2 cups water
1 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons butter or margarine, melted
1/2 cup water
1 clove garlic, minced
1 tablespoon snipped parsley
1/8 teaspoon dried marjoram, crushed
Dash ground mace
Hot cooked noodles
In a large skillet, brown lamb shanks in 1 tablespoon butter or margarine. Add 1 ½ cups water and salt. Cook, covered, over low heat for 1 hour.
In a small skillet, add flour to 2 tablespoons melted butter. Cook and stir over low heat until mixture is browned. Add to meat. Cook and stir until gravy thickens and bubbles. Stir in ½ cup water, garlic, parsley, marjoram and mace. Cook, covered, about 1 hour more or until meat is tender. Arrange lamb shanks on a bed of hot cooked noodles. Spoon on a little gravy. Pass remaining gravy.