Ann wrote 12/29/02:
     Hi.  I just was looking around on the web for a pancake recipe. Yours sounds very good, but I am looking for a malted pancake. 
     When Walmart first invaded this area, they sold a "gourmet" pancake mix in a canister. It was malted according to the label. They were outstanding pancakes, like none I have ever tasted. Of course, as is with Walmart, anything good or out of the ordinary is replaced by two or more of the less than stellar. I find the "buttermilk" mixes spongy and revolting. Any ideas? Thanx a ton--Ann O'Malley, Solon, Iowa

Whole Chinese Roast Pig

LeRoy asked 12/13/02:
     I am trying to learn how to roast a whole pig Chinese style (like you see in China town - that is flat and without bones). Can anyone help?

SF replied 12/15/02:
     I have several Chinese recipe tomes, but did not find roast pig. I did learn that the whole roast pig is different from roast pork. 
     There is a recipe on the web. Go to www.tsinoy.com, a very large website which is a Global Village for Chinese and Filipinos. Click on Roots, then Cuisine. Roast pig is currently featured. If it isn't  featured, then search for roast pig. 
     You will see a recipe, and also learn the legend, as recited in Charles Lamb's essay "Roast Pig." It seems that the classic was born accidentally when a house burned down with a pig in it.

Pancake Nutrition List

Ashley wrote 12/12/02:
     I am doing a science fair project on pancakes. I have to determine the reason that pancakes are thick or thin and I need a nutrition list. Is there any way that you can give me one for a normal pancake batter?     Thanks

SF replied 12/15/02:     
     I'm not sure that there any thin pancakes as such. I think that thin pancakes are really crepes. These must be thin because the French use them to roll around a stuffing. Some of us think that these are superior to the usual thick American pancakes, but the restaurants still seem to serve almost entirely the latter. 
     For a nutrition list, go to www.InteliHealth.com. Click on Interactive Tools, then Nutrition Database. This will take you to the USDA database. Search for pancakes. The first category will give you nutrition lists for eleven  kinds of pancakes!
     (I started this search, as I do for any diet or nutrition question, with the Tufts University Nutrition Navigator. See Links.)
     I have heard of another approach, which takes any recipe and calculates a nutrition list from ingredients and their amounts. Perhaps a viewer can tell us how this is done. 

McCall's Cooking School Lasagna

Leah wrote 12/12/02:
     Hi everyone, I read with interest your comments on McCall's recipe cards lasagna. I am searching for McCall's Cooking School lasagna recipe. It was given to me in the 70s by my aunt shortly before she passed away. I made it for years and then lost the recipe. I know it had beef and Italian sausage as well as 4 different cheeses: mozz., ricotta, parmesan, and romano. The sauce was home-made as well, and I believe it contained fennel seed. Can anyone help me out? I would be eternally grateful to receive this recipe in time to make it for Christmas. Thanks for any/all help and response.

Microwave Treacle Pudding

Jessica wrote 12/10/02
     I am looking for a recipe for microwave treacle pudding.  Can anyone help?

McCall's Lasagna Recipe

12/10/02:     
     The old-fashioned McCall's Lasagna, as well as Manicotti and Chicken Crepes, have been the subject of a continuing dialogue since December 01. The correspondence, together with recipes for the three dishes, are now found on the McCall's Lasagna page.

Belgian Chicken Spice Sought

Mr. R. Bateman wrote 11/16/02:
     About 20 years ago my wife and I had friends in Belgium. They used to cook chicken with a red mixture of spices. They called it chicken spice and said it was sold in several places in Ostend. I wonder if anyone knows of this spice and where I might be able to purchase some.

Joy of Cooking for Sale?

Ann asked 11/12/02:
     Does anyone have a 1943 copy of Joy of Cooking for sale?

Coffee Pot

Chaci wrote 11/5/02:
     I am looking for a coffee pot that you use on a gas or electric stove.

Spiced Latte Sought

Carol wrote 10/20/02:
     Hi! I would like to order some Spiced Chai Latte. How do I do that?
     Thank you

White Mexican Vanilla

Harve wrote 9/14/02:
     Please help me find "White Mexican Vanilla."
     It is so delicate and has so much flavor to add to my candies. I want to teach Jennifer how to make these candies and my source for the white Mexican vanilla has disappeared.
     Let me know please, I do not want the synthetic stuff, I want the real product. Thanks Harve

Rao's Tomato Sauce

Donna wrote 9/9/02:
     Hi, I live in N. Canton, Ohio, and would like to know where I can find Rao's Tomato Sauce. There are several of us on the Atkins Diet and they recommend that sauce. Please help.
Thank you, Donna Misch

     I think that you can order this online. Check in Google. Just search for Rao's Tomato Sauce. I don't have a phone number or address for them. If you do get a bottle, there may be a phone number on the label and you can call and get a list of stores. They don't seem to have a website.       - Special Flavors

Another Source for Butternut Flavoring

Jacki advised 8/23/02:
     We sell Superior Products Butternut Flavoring as a fund raiser for our school: Word of God Catholic School in Pittsburgh, PA. You can order it by calling 412-243-6541 or send an e-mail to: fhchecs@attbi.com. Each 8 ounce bottle sells for $4.00.
     Ed. note: For another source, see 7/7/02 below.

Pollo a la Riojana

A viewer wrote 8/19/02:
     I'm desperately looking for a receipt for Pollo a la Riojana. I had it once in a 
Spanish restaurant but can't seem to find a receipt. HELP.

Sconehenge Availability

Loretta wrote :7/29/02:
     I wanted to know where else I can buy the Sconehenge English Tea Scones (currant flavor) in Fremont, CA. I've only seen it sold at the cafeteria at Logitech, Inc. Are they available at grocery stores out in Fremont? Please advise. Thanks.

Dorian wrote 8/8/02:
     I was down in California recently and became addicted to the Sconehenge scones which currently my cousin sends to me via FedEx. How can I get a contact number for Sconehenge so that I can see if they have a distributor in the Seattle area. Thank you.

     We have made contact with the Sconehenge organization. Unfortunately, they report that they sell in no stores in Fremont, and do not plan to expand there. The same is true of Seattle. 
     They make a special delivery to the Logitech cafeteria in Fremont because Andy has a friend there.
     They sell in stores in San Jose, Oakland, Berkeley, and Marin. If you wish to inquire further, call the Sconehenge Bakery and Cafe in Berkeley at 510-845-5168 and speak to Joan.

Crock Pot Divider

A viewer wrote 8/9/02:
     I have the crock pot with a divider in it. If I only use the one side do I need to put water in the other side or do I just leave it empty? 

Butter and Nut Flavoring Sought

Velza wrote 7/28/02:
     I used to use a wonderful flavoring that I purchased from Superior Products Company, Charlotte, NC. Their Butter and Nut pound cake flavoring was to die for.
     Would you know where I might obtain this flavoring?

Lemon Spinach Mystery

Katy wrote 7/25/02:
     Hello! I was sold a plant in a market and was told it is lemon spinach! It looks like spinach and tasted like spinach with a hint of lemon! However when I cook it, it turns to a brown /yellow sludge! Could you tell me if this is spinach or if I am growing and cooking some kind of weed! Thank you.

     Ed. note. Beats us. We checked Alice Waters' "Vegetables," but she doesn't mention a lemon spinach. Maybe a viewer can help. 

Shrimp in Refrigerator?

Sel asked 7/25/02:
Hi.  How long can shrimp be refrigerated for before it goes bad? Thanks!

Corn in the Microwave

Now comes an answer from Dave, who wrote 7/21/02:
    I have. It works pretty well and quickly. One leaves the husks and silk on; microwaving an ear takes a couple of minutes. The main drawback is that stripping the HOT ear of the husks and silk afterwards is an easy way to burn your hands. Unlike a potato, there's no need to puncture or slice into the ear first. 
     Regards, Dave
                            See also Microwave Cooking

Butternut Flavoring Found

Tammy wrote 7/7/02:
     I noticed that several people* have been looking for Vanilla Butternut Flavoring, so I thought I would share my source.
     There are 2 different places in the Baltimore area that I have purchased this product. One is called Icing on the Cake in Timonium, MD (410.252.9020) and the other is called The Cake and Wedding Cottage on Belair Road.
     *Ed. note: See requests 5/29/02 and 4/21/02 and 3/11/02 below. 

Roasted Peppers with Bread Crumbs

Ruth wrote 6/29/02:
     Hello. I recently attended a pot luck supper where roasted sweet red peppers with bread crumbs was served. Absolutely delicious! It was baked in a glass casserole. I do not know who brought the dish.  Can you help with a recipe??

Butternut Flavoring

silver salts wrote 5/29/02:
     I am looking for a source to purchase the butternut flavoring. The name I have is Superior Products from Charlotte, N.C., but have no information on how to contact them. Can anyone help? The last time I bought it was 20 years ago. Thank you for your help.
     (See also 4/21/02 and 3/11/02 below.)

Unbrown Potatoes Sought

Pat wrote 5/12/02
     Is there something out there that will prevent potatoes (peeled) from turning brown??
     Thank you.

Low-Fat Sausage

5/2/02:
     Hello: I am a Swedish student, and I would like to know if you can help me with some questions. I´d like to know what you can use as a fat-replacement when you make a sausage with less fat.
     Thank you, Maria-Luisa

Jerusalem Chicken

Agatha wrote 4/20/02:
     Looking for recipes for Jerusalem Chicken and Ginger Pear Trifle.

Butternut Flavoring

4/21/02:
     Hi! I have a friend that is looking for some butternut flavoring for a Butternut Pound Cake. She is unable to find any where she lives and I was wondering if you could possibly help her.
     Thank you for your time and efforts. Patty

Exotic Spices

Abadi wrote 4/14/02:
     I would like recipes of exotic spice mixes and flavorings.

Mequite or Richelieo Sauce

4/4/02:
     Have you ever heard of the sauce called "mequite" or "Richelieo", and if so do you have a recipe? Best wishes from Dominic.

Butternut Flavoring

Nancy wrote 3/11/02:
     I am trying to locate a butternut flavoring I used in pound cakes years ago. I believe I bought it from a place in New Orleans. Can you help me. I remember it being a thick, reddish color. I appreciate any help you can give me. Thank you. 

Palacios Chorizo

Polly wrote 3/9/02:
     I am interested in purchasing some Palacios Chorizo and would like to get an idea of how much it costs and where I can go to get it. Thank you.

Richard asked 3/7/02:
     Is there any palacios chorizo to be found in Arizona, especially in Tucson?

Sauce for Ham Pita

Scott wrote:2/27/02:
     I am trying to come up with a new kind of sauce to put on a ham pita (lettuce & tomato). Any thoughts on this would be great. Something simple that is not too far out in left field so that it only is liked by a few.

I think first of a mixture of mayonnaise, honey, and mustard. Maybe moisten with a little sherry or Madeira. Viewers may have other suggestions.

Spaghetti Sauce for a Crowd

Ray Norman wrote 2/17/02:
1 lb. ground beef or 1/2 beef 1/2 venison 
2 cloves garlic minced 
1/2 t. oregano 
1/2 t. basil 
1/2 t. thyme 
1/4 t. rosemary 
1-18 oz. can of tomato sauce 
1-8 oz. can tomato paste 
2 t. salt 
3 shallots finely chopped 
1/2 green bell pepper coarsely chopped 
1/4 red bell pepper coarsely chopped 
1/4 yellow bell pepper coarsely chopped 
8-12 oz. of fresh mushrooms sliced 
     This will prepare enough sauce to feed 6-10 people.

Shrimp Scampi and Chicken Chili

2/11/02:
Do you have a recipe for shrimp scampi?

Below is a recipe for fast and easy Chicken Chili. It's a hit! See Viewer Recipes

Spanish Meal

Janis Jones wrote 2/11/02:
Hello, I am an 8th grade student with a Spanish assignment. I need to prepare a Spanish meal for my parents this weekend. Can you help by recommending simple, easy, inexpensive Spanish recipes? I need an appetizer, the main entree with a side dish, dessert, and a beverage. If you have some suggestions, please let me know. Thanks for your help! JaNee

Hello JaNee: Three of your items are available on this site, although it is not obvious just where they are. 
For appetizers go to Contents, Special, Spanish, Starter. I would go with the marinated tuna on crackers. Or, the dates stuffed with almonds. In this same section you will find magic potatoes, a side dish. 
For entrees, go from Contents to Our Recipe Collection. Then for a chicken dish go to Poultry, Chicken, then "with Vegetables". This is Pollo Chilondron. For a scallop dish, go to Seafood, Scallops, Baked Scallops.
I am sorry that I cannot help you with dessert or beverage.
Good luck

Chinese Dessert Sought

2/10/02 from Singapore:
Dear sir, I really enjoy your website, It is very informative and very interesting. As a food lover, I happened to try a dessert in Beijing called "ba-shi" which is sugar coated fried sweet potatoes. I fall in love with it and I wish to try it at home. If it's not too much of a trouble, could you email me the recipe or direct me to a website. Thank you very much and Happy Lunar New Year. 
Regards, joe yeo

Summer NY Work Wanted

2/3/02:
Hi, my name is david barry and i'm from ireland. myself and a few friends are coming to new york for the summer and are currently looking for work. we are all big and strong and would be willing to work very hard. we are in the final processes of receiving our J1 work visas.
if you have any jobs available for the summer or know of anybody in a similar business that needs hard working summer employees can you let me know.
thank you for your time,
david           davidalanbarry@hotmail.com

Greenpepper Soup

Cil wrote 2/1/02:
     I have been searching everywhere for a stuffed greenpepper soup recipe. Can you help me?

Black Bean Soup

John F. wrote 1/23/02:
     I'm looking for the Black Bean Soup recipe from Julian's Restaurant in Daytona Beach, Florida. If that is not possible please send me any recipe you have on file. Thanks

We replied 1/27/02
     Hello John: I will post your question on the site. Meanwhile, you might check out the black bean soup recipe in the site. Go to contents, then our recipe collection, then soup, and then black bean.

John replied1/28/02
     I've looked at your Black Bean soup recipes and they don't sound like Julian's Black Bean Soup. I've been going to Daytona for the past 25 years and I come home and try to make soup that tastes like Julian's. My soup is good and close to the flavor, so my friends say. I want to know what Julian's soup has that mine don't before I die. Thanks again.

Simple French Dessert

Sam wrote 1/21/02:
     I was looking for some kind of dessert or something easy to make for school, because we need to make some kind of French food for foreign class. Its due on Feb.1 so I was wondering if maybe you could help find a web site to go on and cook it. I have to bring it to school so I would like it to be easy to make and easy to carry in to school. I would also like it to be able to sit out for a night, so I can make it the night before that day. Thanks
     (If you can, try to send back by Jan. 24.)

We replied January 22:
     The simplest French dessert we know is a fruit compote and the next simplest is a clafouti. (Most other French desserts require skills such as, for example, separation of egg yolks and whites.)
     You will find a plum clafouti on www.allrecipes.com, search clafouti. You do need a blender.
     Otherwise, go to www.google.com and type in "French dessert recipes." You might also do the same search on www.overture.com.
     Good luck.

Chinese Rice Pudding

KC Haworth wrote 1/14/02:
     Hi! I wonder if you have ever run across a recipe for a Chinese Rice Pudding? I used to get this dessert from a Chinese restaurant in Reno, NV but after moving away from there I have never seen it on a menu since and would love to make it. The consistency was not like a pudding but it was rather a rice dish with red bean paste inside and turned out from a mold. Please let me know if you have seen something like this - I would greatly appreciate it. Thank you.

     Special Flavors comment: We don't see this in any of our Chinese cookbooks.

Roast Chicken Seasoning

Beth wrote 1/13/02:
     I am looking for a chicken seasoning that would be the equivalent of the ones on the great Wonder Roast type chickens you buy in the deli ready to eat. I would even buy the seasoning from the Wonder Roast people if I knew where to get it.
     Anyone have a suggestion?

Walnut Chicken, Wonton Soup

Nancy wrote 1/11/02:
     I am looking for a Wonton Soup recipe. If you have one could you please send to me. Thank you
Bob wrote 1/10/02:
     Folks can you please tell me where I might be able to get the recipe for walnut chicken? Thank you.

     For anything Chinese we turn first to Gloria Bley Miller's The Thousand Recipe Chinese Cookbook (see Bookstore).
     For Wonton Soup she tells how to make both wontons and egg threads. In addition her soup uses eggs, scallion, water, stock, and a little soy sauce. She has seven variations, using shrimp, mushrooms, etc.
     She has a recipe for walnut chicken (indexed under chicken, stir-fried). She uses chicken breast, cornstarch, sherry, bamboo shoots, ginger root, oil, stock. She has a great number of variations substituting cashew nuts for walnuts, various vegetables for bamboo shoots, etc.  

Beef with Red Wine and Onions

The Morris family wrote 1/12/02:
     Try this recipe. It's easy to make and tastes delicious.

PAPOU'S STIFATHO
2 lbs. round steak, cubed
6-8 large onions, sliced thickly, or 20-24 whole small pearl onions
3 tomatoes, sliced
2 bay leaves
4-5 garlic cloves
1/2 cup red wine
salt & pepper
1 teaspoon ( heaping ) cumin
1 cinnamon stick
pickling spices in spice bag
3-4 tablespoon sugar

     Brown meat in skillet until meat is nearly dry. Add enough oil to cook completely.
     Put meat and oil in kettle and add onions, tomatoes, bay leaves, garlic, wine, salt, pepper, cumin, and cinnamon stick. Cover and bring to a boil. Turn down heat and simmer gently until done (about 1hour). 
     Add sugar and spice bag. Let simmer for another 10-15 minutes. Remove bay leaves, spice bags, and cinnamon stick before serving. Serve with rice, noodles, or just bread.
     To use rabbit or any other wild meat instead of beef, cook the same way except only brown rabbit, instead of cooking completely.

Baklava

     Frossene King has long deplored the relative dearth of dessert recipes on this site. In the face of continued inaction by the editors, she contributed the following article on baklava 1/10/02, valuable for both beginning and experienced baklava chefs. 
      She first discusses the Greek version, with which most of us are familiar, and provides some essential cooking details. She goes on to Gaziantep, Turkish, and Middle Eastern variations, telling us where to find recipes for all. These all seem quite feasible for the home cook, with a little attention to detail. 

     Baklava, a favorite Greek pastry, is served at festive occasions throughout Greece and the Middle East. It is a sweet dessert made with layers of filo dough, brushed with clarified butter, and filled with a cinnamon-nut mixture. After baking, a honey syrup is poured over the golden baklava to give it a crisp and slightly crunchy, yet melt-in-your-mouth taste.
. . . read more . . .    

Ceviche

A viewer wrote 1/5/02:
     My brother-in-law made a Spanish dip called (sp) Cervica. Do you have a recipe for it? It contains lime juice, shrimp, garlic, onions, hot peppers, cilantro... We dipped chips into it... any suggestions?

     I'm sure that you are thinking of ceviche. It is supposed to be Mexican or Spanish, but my cookbooks from these countries do not mention it. I did find it in Donovan, The New Professional Chef (see Bookstore).
     Ceviche is made by marinating raw fish in lime juice and seasonings. This is said to "cook" the fish, although just how safe this is seems open to question.
     A typical Donovan ceviche uses lime juice, thin-sliced red onions, jalapeno peppers and garlic cloves chopped fine, olive oil, cilantro. These are mixed with the fish and marinated at least 12 hours, presumably in the refrigerator.
     She notes that the fish for ceviche "must be extremely fresh and handled with the utmost concern for food safety. Keep the fish as cold as possible and clean and sanitize work surfaces and knives thoroughly before and after use."
     Maybe viewers can shed more light on this subject, including the matter of safety.

Enhancements

Karen wrote 12/31/01:
     Here are a few special flavors I always use.
     In my cheesy, corny, creamy potato soup I always use rosemary - served as a side dish with pork roast.
     In steamed, buttered cabbage - I use caraway seeds, served w/ buttered rye toast.
     Make it special for the kids:   When preparing frozen concentrate apple juice, use chilled club soda for a sparkling beverage.

     Thanks, Karen. We will post these in the enhancements section. I hope that more viewers will come forward to share your favorite enhancements, the little touches that make the difference between ordinary and special. 

Duck

Debbie wrote 12/31/01
     Trying to find a variety of recipes to cook duck.

Black Eye Pea Soup

Marie wrote 12/31/01:
     I am looking for a Southern taste, for black eye pea soup with a ham bone flavor.

Potatoes and Cheese

Anne wrote 12/30/01:
     Can someone help please. I am visiting Florida and am invited out for dinner. The hostess is baking a ham and offered for me to bring scalloped potatoes. I have been on the internet now for an hour looking for a recipe which I use back home and of course, do not have it with me. It was a regular potato scallop but had hot jalapeno cheese on top. Does anyone have a recipe with potatoes and cheese? I would be forever grateful. Many thanks Anne C

Port Wine as Gift

12/26/01: Gregg wrote the following discussion of Port wine, which clarifies a number of points for many of us:
     If you are looking for a special bottle of wine as a gift, or to contribute to a holiday or other celebration, I recommend a wonderful bottle of port (porto). If you remember port from your parents liquor cabinet as that nasty red stuff that tastes like rust, try it again. An open bottle of port keeps only slightly longer than an open bottle of red wine.
     Port is a red wine fortified with a hard liquor (usually brandy). It was originally fortified to keep it from spoiling when shipped from Portugal to England.
     One of the nice things about port (besides the great flavor) is
      . . . read more . . .

More on Chilled Fruit Soups

See note below 11/26/01. 

Chocolate Defended,
"Desserts" Respelled

This was e-mailed to Nina by a friend 12/24/01. It has had a circulation through the e-mail grapevine, but is too important to escape publication on this food site:
     Chocolate is a Vegetable: Chocolate is derived from cocoa beans. Bean = vegetable. Sugar is derived from either sugar CANE or sugar BEETS. Both are plants, which places them in the vegetable category. Thus, chocolate is a vegetable.
     To go one step further                     . . . read more. . .

Venetian Broccoli Recommended

Kitty wrote 12/24/01:
     We have recently discovered Venetian broccoli. That would be the purple broccoli such as you see in Monterey Market. It is much better than normal green broccoli, as much so as vine-ripened tomatoes are more tasty than hothouse.

Stuffed Cherry Tomatoes

Rita wrote 12/23/01
     I am looking for a recipe for stuffed cherry tomatoes. I know there is mayo, parsley and bacon in them. Do you know of anything like this?

Yo-Cheese Instruction Sought

Judy wrote 12/22/01
     Hi -- I bought a  Salton Yogurt Maker Model YM-8 at auction (for $2.50). Everything is included except the directions for making the Yo-Cheese (which was to have been included in a separate pamphlet). Any information? Thanks.

Yogurt-Covered Pretzels Sought

Wendy wrote 12/14/01:
     I am looking for a recipe for yogurt covered pretzels. Could I drain the yogurt overnight like the yogurt cream cheese and then dip the pretzels in? Would they have to be kept in the refrigerator? I can't find any recipes for yogurt covered raisins or pretzels anywhere. Can you help me? I want to try something different for Christmas giving. Thanks, Wendy

We don't even know where to start looking for this one. Maybe a viewer can help.

Broccoli Soup

Irene wrote 12/10/01:
     Could you send me a recipe on how to make home made broccoli soup. Thank you so much.

We replied: Broccoli soup means generally cream of broccoli. Start with a roux (thickening) of butter and flour, thinned with chicken stock or water, and milk. Add cooked broccoli, other ingredients, and seasonings.
     Rogue River Rendezvous has a marvelous sounding version using cheddar cheese and ham, plus carrots, celery, and onions.
     This book is well worth having on many counts. It has been hard to find, but Powell's has a few copies in stock. With our new affiliation, you can order direct. Click Powell's Cooking and search for "Rogue River Rendezvous."

Beaufor White Wine Vinegar Located

     For our kitchen vinegar, whether red wine or champagne white, we have long standardized on Beaufor from Reims, France. We used to pay $5.50 for 1 quart 2 fl. Oz. Our source was Made to Order on Hopkins Street. With the closing of that store we asked 7/22/01:
           Does anyone know where Beaufor vinegar can be found?

Wendy replied 12/5/01:
     Hello, I just wanted you to know that you can find that Beaufour Vinegar at Star Grocery. 
     We enjoyed your little article about our store!! Keep up the good work!
Wendy
Star Grocery General Manager

Special Flavors comment:  If you formerly shopped at Made to Order, you should look into Star Grocery, as they carry some things formerly featured at Made to Order. Parking is also somewhat easier.

Wendy also has an update on the former Made to Order site, which remains vacant. See Berkeley Food Page and scroll down near the end of the page. 

Greek Lasagna Revisited

Pam wrote 11/29/01:
     I'm wondering how to make Greek lasagna. I know there is another name for it but I don't remember what it is. I need to know how to make the sauce that they use also.
     Thanks

Special Flavors replied 11/29/01:
     Our research indicates that Greek lasagna is called pastitsio. We had an exchange on this subject which you can find by scrolling down this page to 11/19/00
     Amazon still has the Chantiles book in "limited quantities," also Powells. (see Bookstore). We continue to highly recommend this book, The Food of Greece.

Office Party Dessert Needed

Billy wrote 11/28/01:
     I am a 26 yr. old and I need to find a recipe for a company business party that is simple. Keep in mind there are like 300+ ppl. that work at this company and I have 3 kids to work around. My husband just started working there this year and it is the first time I've had to do something like this.
     It doesn't have to feed that many ppl. just letting you know there will be a lot of ppl. there. If there is any way you could help me it would be greatly appreciated. Oh yeah they said in the company letter to bring a dessert.
Desperate Wife

Nina responded 11/29/01:
     Since there will be over 300 people, no one will notice who brings what. In your situation I would buy a dessert at a good bakery. A suggestion: half a dozen brownies. Many people don't want to plow into a slab of cake or pie after a big meal. You could cut the brownies in bite-sized squares for just a taste of chocolate. Some people will take more than one.
     Have fun. 

Heart Patient Recipes

This anonymous message was received 11/21/01:
     I would like you to send me some recipes that I can use for a heart patient that will taste good.
     Please help out and send me a few recipes

More on Muf(f)aletta

John wrote 1/5/00:
     I am looking for a recipe for Mufaletta? Does anyone have one or know of a good recipe in a book?

     We have heard of this as an olive mixture available at Trader Joe's and elsewhere. We don't find it in our books. Anyone have a recipe?

Larry wrote 11/29/01:
     The plot thickens. Now we see a recipe for Meatless Mediterranean Muffaletta in a promotional flyer of the Peloponnese Company.
     This is a little different spelling and a vastly different recipe. You make the MMM with foccacia bread, which is split in half. A mixture is made of mayo, yogurt, kalamata olives, and chopped parsley. Spread half the mixture on the bottom foccacia half. Then add a layer of lettuce, roasted red pepper, and avocado. Spread the top half with the remaining mayo mixture and close the sandwich. Wrap tightly in plastic wrap and refrigerate. To serve, cut in wedges.
     This gets more confusing all the time. Can someone help us out?

Cranberry Jello Salad

Ellen wrote 11/21/01:
     Where would I find a cranberry/jello salad? I found a cranberry chutney, but that's not the one I need. I basically know all the ingredients, but not the quantities. Please advise.

Cold Fruit Soups

Carmelita wrote 11/13/01:
     I am looking for recipes of cold soups using fruits like (peaches & cream) (blueberry) (strawberry) etc.

     Cold fruit soups seem to be neglected in cookbooks generally.
     We did find a whole section in SOUP, by Coralie Castle, 101 Productions, San Francisco, 1971. She has a Mixed Fruit Soup with plums, apricots, cherries, apples, peaches. Also Raspberry Soup, Icy Watermelon Soup, and a bunch more. This book is no doubt out of print, but may be available at Amazon or Powells.
     Coralie Castle makes this comment:
     "Fruit soups are especially popular in Germany as desserts and in the Scandinavian countries for breakfast and lunch. Fruit soups should all be icy cold and served in chilled bowls. Combinations of fresh and dried fruits offer varying degrees of sweetness and tartness. I've found that if a fruit soup is too syrupy or tart it's better to add light wine than more water. A dash of liqueur with its own bite can add an interesting contrast, too." 
Larry 11/14/01

We added 12/26/01:
    Another great source is Rogue River Rendezvous (see Bookstore). Here you will find ten chilled soups including blueberry and strawberry, cantaloupe, cucumber, potato-cilantro, raspberry, tomato-dill, watermelon strawberry, and more cold soups, plus a favorite gazpacho.  

Black Bean and Corn Salad

Jim Morton wrote 11/14/01:
     I am trying to find a black bean and corn recipe. I've tasted it several times at parties serving Mexican dishes and once at a restaurant. Have never been able to acquire a recipe. Its a salad (maybe marinated) type dish. Do you have any I could check out?

Potato Chowder

Fred wrote 11/13/01:
     Do you have a recipe for potato chowder? I used to have one but can't find it.

     A viewer sent in a fine recipe for potato soup, with variations. Click on Share Recipes, then Recent Mail, and scroll to Erika 5/23/01. 
     I don't know just what constitutes a potato chowder. If somebody served me Erika's potato soup with her options of bacon, corn, and celery, and told me it was a chowder, I would believe it.
Larry

Duck Breast

Lea wrote 11/10/01:
     How do you cook duck breast with a good but mellow sauce ?

Festival Nuts

Linda wrote 11/5/01:
     I am trying to find a recipe for "festival nuts". They are pecans or
almonds which are prepared in a rolling drum with sugar and cinnamon and
sold at flea markets and various festival and fairs. Thanks. 

Almond Roca

Jerry wrote 11/2/01:
     The wife is looking for an almond roca recipe. Is there such a thing??

Sesame Chicken

Talkatumi wrote 11/2/01:
     I recently had the most wonderful Sesame chicken at the New Dynasty in Plymouth, MN. I tried to duplicate it with a recipe I got out of a cookbook using honey, soy sauce, lemon, curry and ginger. This was used as a marinade over cubed chicken and then baked. It was a big disappointment. Does anyone have a good recipe?
     Thank you.

Homemade Yogurt Formula Sought

Koleta wrote 11/1/01:
     Hi Y'all, My name is Koleta and I have been sneaking peaks at your site for a while. I am trying to locate recipes on how to make fruit yogurt, you know, like you buy in the store. I have been doing it by trial and error and have have more errors than success, but the successes are good. 
     I am specifically looking for recipes that tell me how much fruit and sugar to how much milk and/or yogurt. I have my yogurt culture and it works great, I just need to know how much of what to add to it. Thanks so much for your time and any help you can give.

Sweet Corn Tomalito Found

Donna inquired 10/27/01:
     Recently I was a guest at Chevys restaurant in Las Vegas. They served a Sweet Corn Tomalito as relish. Does anyone have this recipe?

     This is one that we can answer definitely. The exact recipe for this celebrated side dish is available on the Web, if you know where to look. Go to www.globalgourmet.com. In Search, type sweet corn tomalito. This will lead to Chevys own recipe, from their own book.
     This is also known as Sweet Corn Cake. A recipe for this, similar to Chevys, appears in breadrecipe.com. Search for Sweet Corn Cake. (Click on Reviews and you will see the forum, which gives a low fat version.)
     For more information, probably more than you want, go to www.overture.com. Type in sweet corn tomalito recipe. This will display a number of sites, including a forum in epicurious.
     Both the above recipes use masa or masa harina. Maybe a viewer can give some information here. Diana Kennedy doesn't say what it is, but she cautions against a "very inferior packaged yellow type of flour masquerading as tamale flour."
Larry 10/28/01

Eggplant Parmigiana

Barbara wrote 10/25/01:
     I am trying to find a recipe for eggplant parmigiana. Can you help or tell me where to look?

     I went to the Bible for Italian cooking, Essentials of Classic Italian Cooking, by Marcella Hazan. She turns out to be a booster of this old-fashioned dish, which she calls Eggplant Parmesan.
     She notes that "perhaps some cooks find it too commonplace to attract their serious attention, but at home I have never stopped making it, and I am pleased to see eggplant Parmesan continuing to appear in Italy, not just in pizza parlors, but even in rather fancy restaurants."
     This book, which belongs on the shelf of every busy home cook, is available from www.powells.com or www.amazon.com. Search for Marcella Hazan.
     Lacking Hazan's book, you can find two recipes, also called Eggplant Parmesan, on www.allrecipes.com. Search for eggplant, and these are about 25 down the list.
Larry Luce 10/26/01

Low Fat Recipe

Jill wrote 10/25/01:
     My daughter needs a low-fat dessert recipe for her aerobics class in high school. It needs to be 3 grams of fat or less. Any suggestions as to where I might find one?
     Thank You.

Yogurt Dip for Fruit

Patricia wrote 10/9/01:
     I am looking for a recipe for a yogurt dip for fresh fruit.

Shiny String Beans

Russ wrote 10/8/01:
     Information please: how would you put a shine on cooked vegetables such as string beans for a more presentable appearance when served? Thank you for any information you have on this subject.

     We would roll them in a little olive oil just before serving. 

Vegetable Marrow Recipes Wanted

Anita F. wrote 9/5/01:
Hi there,
     My mother planted vegetable marrow this year and we don't know what to do with them all. I know of a fruit cocktail recipe but I was wondering if it can be used any other way. Is it just like any squash. It is yellow and bigger than a zucchini but the same shape. Almost looks like spaghetti squash but a bright yellow skin. Hope you have some recipes you can e-mail to me.
     Thanks in advance.

Hello Anita,
      Irma Rombauer in Joy of Cooking says that vegetable marrow is in the zucchini and cocozelle family. Thus you can use any recipes you have for these two squashes.
     Don't let the squash get too big. Squash chefs are all agreed that squash should be harvested while it still has a tender skin that you can pierce with your finger nail. 
     Maybe viewers will have more details. 
Larry Luce 9/6/01

Seven-Layered Salad Wanted

Barb wrote 8/30/01:
     I am looking for a recipe for 7 layered salad. Can you help me? bschultz78504@yahoo.com

Nina K. responded 9/8/01:
    A few years ago I was given a straight-sided glass bowl, about 3 inches high. I was told that this is for multi-layered salad, designed so that you can see the layers through the straight glass.
     I have never used this, but I understand that the layers for the salad would be various aspics, with layers such as creamed chicken in between. The trick is to make everything solid enough so that the layers do not become mixed together. 
     I looked in my old Better Homes and Garden loose leaf collection, but didn't find anything. 
     I received the bowl from my daughter-in-law Frossene, so I think that she may know something about multi-layered salads. 

Low Fat/Low Calorie Chicken Pie Wanted

A viewer wrote 8/23/01:
I am looking for a low fat/low calorie recipe for chicken pie. If anyone out there has one would you please e-mail me the recipe at : Donnaw1027@hotmail.com.
Thanks...

Cookie Recipe Wanted

Candice la Toure wrote 8/5/01:
     What a lovely web page! Do any of the viewers have a recipe for Pumpkin & Chocolate Chip cookies? A friend made them once and they were delicious! Unfortunately, she lost the recipe!
     I would be most grateful if anyone out there could help.

Made to Order Closes

Kitty K. wrote 7/22/01: 
     Thought I'd pass on a comment for inclusion in the Berkeley Spectrum. I'm sure you may have already heard, but Made to Order is no more. After 20 years, she is retiring and closing the store. I passed by last week and learned the news. They were going to be open only through July 13; selling their last bits of merchandise as well as the store fixtures. 
     I asked the person at the counter if she knew what would be moving into the space; she didn't know many details, but mentioned that she'd heard it was going to be a Bette's (of, I'm assuming, Bette's Diner fame) deli and take out store. Sorry to see the old move on, but I think the new could be a nice addition to such a great Berkeley neighborhood block.

Picante Sauce Sought

Louise wrote 7/18/01:
I'm trying to find a good Picante sauce recipe to make. Do you all have any?
Thanks, Louise

Salton Yogurt Recipe Sought

A viewer wrote 7/1/01:
Hi:  I was wondering if anyone out there has the basic recipe to make plain yogurt in the Salton Yogurt Maker (the one that has 6 little containers that you "cook" for a designated period of time). Somehow I have misplaced my recipe booklet and I would appreciate it if anyone, who has this recipe, would send it to me. 
Thanks, Nancy

Garlic Shoots

Lynn wrote 6/26/01:
     I've been trying to find out a good way to cook Garlic Shoots. (I've also heard them being called Garlic Scapes) Anyone know? Thanks!

Rice in Microwave

Kevin P. wrote 6/26/01:
Dear Cooks,
     I am wondering if there is anywhere on your web site where it tells me how to microwave rice?
     Sincerely Kevin Pedersen (Karlee & Christian's Daddy)

Hello Kevin:
     There is nothing on the website on this subject. The closest is stove-top basmati rice in an excess of water. (Click on Our Recipe Collection, Rice.)
     For anything to do with the microwave, I refer to Microwave Cooking for One, by Marie Smith. (See discussion in Share Recipes, Microwave Cooking.) Her recipes are for one, so you adapt as needed.
     She has a recipe for white rice, using an excess of water. Pour 1 cup water into a one-quart Corning Ware pot. Bring to boil at high, about 2 ½ minutes.
     Add ¼ cup white rice and salt. Cover and cook at 30% power for 18 minutes. Drain.
     She also has a one-minute step for making the rice fluffy just before serving.
     Maybe viewers have other recipes that they have tried.

- Special Flavors staff

Potato Soup, with Variations

Erika wrote 5/23/01:
     RE: "I am looking for a recipe for home-made potato soup. Can anyone please help???" (Angela, 12/8/00).
     I know several home made potato soup recipes. Many can take a lot of time. The one I use most often is quick and easy. It has several variations so it can be different each time you serve it, or find your favorite and enjoy. (Also amounts of items can be increased or decreased proportionally depending on the number of people you will be serving.) This recipe will serve 4-6 people.

4-6 medium potatoes, peeled and diced into small bite size chunks
1 small onion minced, or 3-4 green onions thinly sliced
1 clove garlic finely minced 
1 Tablespoon butter or margarine 
1 Tablespoon olive oil or oil of preference 
1 12 ounce can evaporated milk (regular or skim) 
salt to taste 
white or black pepper to taste

Optional items: (may be added individually, in combinations, or left out entirely. However, it is not recommended to add bacon and ham together)
1 cup cubed cooked ham 
3-4 strips of bacon fried crispy and crumbled (1 Tablespoon of bacon drippings may also be substituted for the olive oil) 
1 cup frozen corn, or well drained canned whole kernel corn 
1/2 cup thinly sliced celery or 1 teaspoon celery seeds 
Dash of cayenne pepper

Preparation:
     In a 2 quart or larger saucepan add butter or margarine and oil or bacon drippings and melt over medium heat stirring occasionally so butter does not brown. Add onion (and celery if desired). Cook until onion is transparent. Add minced garlic and cook for 1 to 2 minutes longer.

     Remove from heat, add diced potatoes and enough water to just cover. Add a dash of salt. Bring to a boil and retain the boil until potatoes are cooked but still firm, maintaining water enough to cover while cooking. 
     If you desire a thicker soup remove 1/2 to 1 cup of the potatoes and set aside. Add any of the optional items and simmer for 15 minutes. (DO NOT add spices or celery seed at this time.)

     Drain liquid from the potatoes retaining enough to make 1 1/2 cups. Return the liquid to the potatoes and add evaporated milk. 
     If you are using the reserved cooked potatoes to thicken: combine potato liquid, evaporated milk, and potatoes in a blender and blend until potatoes are liquefied. Return to the pot. Add spices and simmer over low heat until soup reaches desired temperature. Stir often to avoid sticking or burning.

Weimax Wine Shop In Burlingame

Tom Marvel added another note on Weimax 5/6/01:
     I'll second the "motion" regarding Weimax. It's a lovely shop crammed with interesting wines from all over. I was there this weekend and had a free taste of Peter Michael's new Chardonnay (their web site usually has a freebie offer) as well as a new Washington Cab blend. The three people who work there are all wine aficionados and have made great suggestions for wines to match my various menus. I had a bunch of new (to me anyway) wines a few weeks ago: a Spanish Albarino, an Italian Barbera and an New Zealand Ice Wine! All were great.
     I highly recommend this place. The web site of theirs is most unusual and very nicely written.

C. Falletto wrote 3/11/01: 
     Hello....I ran across your site earlier today and enjoyed some of the suggestions and tips you provide.
     I live in The City and sometimes drive across the bridge to a number of the East Bay places you suggest for wines and foods.
     I also wanted to point out my favorite wine place in the Bay Area....it's down on the Peninsula, in Burlingame, and is called Weimax Wines & Spirits.
     I often shop there, as they have a great tasting room. I've even taken part in some of their sit-down blind-tastings. They have a web site : www.weimax.com
     The staff is knowledgeable about food and wine and quite enthusiastic to share new suggestions. They have turned me on to many interesting Spanish and Italian wines, but I've bought Alsatian and Southern French, along with an Austrian Sauvignon Blanc and South African Chardonnay!
     They have an amazing array of Italian and lots of Californian, too. Gee, they ought to pay me to be their spokesperson!!
     Well, enjoyed your site.    

Red Velvet Cake Recipe

Barbara wrote 1/28/01:
     A friend of mine is looking for a recipe for a red velvet cake that has beets in it.
     Also, she needs a recipe for a plum cake. If anyone has these recipes, please E-mail me at AhabBarb@aol.com.     

Scallops in Bacon

Tim wrote 1/17/01:
     How do you cook scallops wrapped in bacon?

(For our research to date, click on Answers to Mail to the left.)

Maple Salmon Marinade

Dolores wrote 1/14/01:
     I am looking for a salmon recipe that was shown on the Today Show the week of Jan. 8th. The salmon was marinated with soy sauce and maple syrup. There was a third ingredient that I missed. I would appreciate your finding it for me.

(For our research to date, click on Answers to Mail to the left.)

Turkey Barley Soup

Jenetta wrote 1/12/01:
     I would like to find a recipe for Turkey Barley Soup.

(For our research to date, click on Answers to Mail to the left.)

to archive 2000...

Continuations . . .

More on Chocolate 12/24/01 . . .
     To go one step further  . . .  chocolate candy bars also contain milk, which is dairy. So candy bars are a health food. Chocolate-covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want. If you've got melted chocolate all over your hands, you're eating it too slowly.

The problem: How to get 2 pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot.

Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less.

If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?

Chocolate has many preservatives. Preservatives make you look younger. Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn't that handy?

If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you?

REMEMBER: "Stressed" spelled backward is "desserts" Send this to four women and you will lose two pounds. Send this to all the women you know (or ever knew), and you will lose 10 pounds. If you delete this message, you will gain 10 pounds immediately. That's why I had to pass this on -- I didn't want to risk it.

PS It might also work for men.       . . .  return to chocolate  12/24/01  . . .

Port 12/26/01, continued . . .
(besides the great flavor) is     . . . that, because the portions are generally smaller, a bottle can serve 10 or more. Another is that a great bottle of port is less expensive than a great bottle of wine. After trying a large variety of ports ranging in cost from $9 - $100, my favorites remain the "10 Year Old Tawny"s, for about $25. In particular, and in order, I like the Taylor Fladgate, Graham's and Fonseca 10 year olds.
     Another thing I appreciate about port is that the world of ports is much more "knowable" than the world of wines. All true ports come from a single region in Portugal. There are two main types of port; ruby and tawny. Ruby ports are aged in oak for a year or two and then aged in the bottle (for up to a few hundred years). Tawnys are aged in oak for their entire life and then bottled. Rubys are deep red in color (big surprise) and are fruitier and sharper than tawnys. Tawnys are brownish red (sort of a tawny color, hmmm...) and have a smooth oaky flavor.
     Vintage ports are rubys which have been designated by the producer as coming from a superior year. They should be aged for 10 (some say 30) years or more before being consumed. Late harvest ports are rubys which are generally better than average, but not good enough to be called vintage. They were aged a little longer in oak than a vintage ruby and are ready to drink.
     A special treat for me, because I prefer tawnys, is a bottle of Colheita. A Colheita is a vintage tawny.
     In general, the top four port producers are considered to be: Fonseca, Taylor Fladgate, Graham and Dow. Only slightly below these in reputation are: Warre, Cockburn, Sandeman, Croft and Niepoort.
     The most famous vintage years since 1960 are (in order or reputation): 1963, 1970, 1966, 1977 and 1985. Recently, 1994 and 1997 are believed to rival 19