We hear from Karen Lindenmayer, “The sandwich Darla Bauman was asking about from Taco Bell was called a Bell Beefer, and it was a popular sandwich back in the 1970s.”
She says the ingredients are taco meat, a hamburger bun, red sauce (enchilada sauce would work), shredded lettuce and shredded cheese.
“The sauce would go on the bottom of the bun, then place the bun top and bottom together, separate, top the bottom bun with shredded lettuce, a scoop of taco meat, shredded cheese and the top of the bun, then wrap it up.”
Karen winds up with, “I have made many of these, as Taco Bell was my first “real’ job.”
Next, especially for Nita Weaver, Cynthia Karvonen of Sultan writes, “We are the ladies of the SLLC, who made the pasties at the Snohomish Saturday Market for years. Nita will be pleased to know that we are still making them every fall. We usually have our Harvest Market on the second weekend of November.
“Our address is Seattle Laestadian Lutheran Church, 22420 102nd Ave. SE, in Woodinville. We are near Maltby, off Highway 522.
“We do advertise closer to the time of the market and have signs up on 522. Our Web site is www.seallc.org, so Nita can check the schedule to see if the date for the market has changed, when it gets closer to the time.”
And now, for all of us who love sausages, Kathy Parker, sharer of expert sausage-cooking info and Hempler family background, tells us, “I recently tried a new product, Hempler’s Natural Uncured Beef Franks. They have no nitrate or nitrite, no gluten. No artificial ingredients, minimally processed, beef raised without antibiotics or growth hormones used.
“They were quite good! And I just thought those who have certain allergies or food needs might be interested.
“Use the same cooking method as for other sausages – put enough water in a large enough pan to cover the franks; bring the water to a full boil, remove the pan from the heat and add the franks to the hot water. Set aside for 10 to 12 minutes to just heat through. They have a good flavor and the product has a substantial substance.”
SOS: Camano Island reader Shirley Kalanquin says, “One of my daughters is on a very strict sugar-free diet, and I would love to order cookbooks that call for stevia for her, if anyone can suggest any.”
SOS: Chris Gunderson of – would you believe – Wichita, Kan., needs our help. “My mother sends me your columns a lot,” she writes. “I live in Kansas now, but used to live in Marysville, and Mother lives in Everett. Anyway, I give blood a lot and really like the Red Cross’s sloppy joes.
“I wonder if you could ask your readers if anyone has the recipe and would like to share it. I have asked at the Red Cross, but they can’t give it out. Thanks for your help.”
OK, everybody – if you can suggest stevia cookbooks or ante up with a recipe for Red Cross-like sloppy joes, 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 all 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 Time Out section.
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