Shift into your famously successful search-and-find mode, Forum folks, because today we have a whole list of readers who are patiently waiting to ask for help.
Snohomish reader (Susan Bell) tells us, “I’m looking for a good homemade teriyaki-style sauce similar to what area Asian restaurants
use that I can use for chicken, pork and beef. I’ve made several attempts to doctor bottled teriyaki sauce with mirin, garlic, ginger and the like, but I am just not satisfied with my results – I’ve added sugar, honey, etc., but it’s still too bitter. Can anyone out there help?”
Rosie Batcheldor of Lake Stevens says, “It looks like there’ll be a bumper crop of evergreen blackberries this year. They are everywhere — and will grow about two feet every night.
“I like them in pies, but a lot of people don’t because of the seeds. Does anyone have a recipe for a ‘seedless’ evergreen pie?”
Sue Wilson of Marysville is hoping someone can share a recipe for an Italian-style hot chicken salad that would duplicate a favorite Stanwood restaurant’s version.
Next up, Hollis Paul writes, “The postal food drive has come and gone, and I am left ruminating about one of the treasures that I always include, brown bread in a can. I remember many meals of baked beans when I grew up in the 1940s and 1950s, and it was always a treat when we had the brown bread in a can with it.
“I can still get it in the stores, but we have moved on to other cuisines. I can visualize it being used as a side dish at a harvest dinner, but I am wondering if there were recipes from the war years that were used to gussie it up a bit, like, perhaps, sliced and laid out like dominoes on a bed of chestnut and raisin chutney and drizzled overall with orange-flavored brandy, to suggest just one gross class bastardization of a rather prosaic food.
“I went to the B&M site and they have recipes, but only using the beans. No real surprise there, but did anyone have any recipes for uses for this bread from that time?”
Last but not least, Everett helper-outer Vonny McCar-ver says, “I was surprised, pleasantly, that you had use for that ‘old school’ dessert recipe for the church supper special that appeared in the April 13 Forum, along with the chicken recipe from the 1980s, which I was really happy to see that you used because a lot of our younger cooks are learning that being capable and successful in the kitchen saves a lot of money!
“But, for the first time, I have an SOS. While reading about the opening of a new restaurant recently, I saw they had a 7-Up cake on the menu. And that brought back delicious memories. The cake was moist, a little sticky, and had a sweet, but light, frosting. Of course, it was made in a good old 9-by-13-inch baking pan.”
Vonny winds up with, “I’m hoping someone remembers this great ‘old school’ recipe and can share it.”
Now then, if you can help with any or all of these requests, don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
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 Good Life section.
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