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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, June 12, 2009 The Forum: Reader shares home-fry mix By Judyrae Kruse Herald Columnist If happiness is a tasty yet affordable homemade seasoned fry-mix flour like the now-pricey store-bought version, Marilyn Hughley of Marysville will be skipping around the kitchen wearing a huge smiley face today. Everett cook Kathy K. Anderson shares the how-to with us, along with the terrific news that she's received confirmation that her recipe for chili balls has made the final cut for the cookbook, "Cook's Country Best Lost Suppers,'' scheduled for release in September. When Kathy makes a batch of this fry mix, "I vacuum-pack it in recipe-size portions to be determined by my most frequently used recipes,'' she says. Seasoned fry-mix flour 6 cups all-purpose flour 6 tablespoons salt 6 teaspoons pepper 4 tablespoons paprika 6 teaspoons poultry seasoning In a large bowl, combine the flour, salt, pepper, paprika and poultry seasoning; mix together thoroughly, then seal in jars or vacuum-pack. Not surprisingly, our sudden summer has turned Forum cooks' thoughts to salads: SOS: "Many years ago (we've lived here 20, so maybe 15),'' Debbie Hitchcock of Granite Falls writes, "I saved a newspaper clipping that featured a wonderful layered vegetable salad with a vinaigrette-type dressing. I believe it began with green beans and ended with cherry tomatoes and perhaps nuts -- no lettuce. "I made this layered salad for years, especially for holiday gatherings. As you may have guessed, I've lost the recipe and would love you to publish it again, if my description rings a bell with readers.'' SOS: Next, Wanda Willits of Everett tells us, "A few years ago, my husband kept a set of recipes that came in the paper. There were six recipes, but the one I used and can't find is one that is for a pasta salad with salad shrimp, curry, pineapple juice and shell pasta. "You thicken the pineapple juice with cornstarch on the stove and then, after it cools, you mix it with mayo. It was great! I made it a few times, then lost the recipe. Could you see if any of your readers may have it?'' OK, Forum folks, if you can come up with the layered green bean and cherry tomato salad, or the shrimp, pineapple juice and pasta concoction, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Monday's paper. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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