There’s nothing like a newsy letter to brighten the day and buck us up, so here we go.
Referring to Snohomish cook Michael Koznek’s Feb. 4 recipe for sweet-and-sour pork, Arch Whisman of Edmonds writes, “Thank you for the recipe in today’s Herald. I really appreciate it.
“One little thing that gave me great pleasure — two weeks ago, Bartell’s had a sale on Kikkoman’s sweet-and-sour sauce for $1.19 a bottle. Apparently, I wasn’t the only one who said ‘too expensive for me’ and the supply was backing up, so a sale was held to reduce the inventory.
“I bought four. But, I’ll use Michael’s recipe from now on, the Kikkoman’s only in a pinch.
Arch adds, “After reading the column, I checked my Kerr’s canning book for green pepper freezing instructions. What a surprise! Been there all the time, and I thought peppers were ruined by freezing! That, too, is a change in life’s happenings. Thanks again.”
Jumping ahead a couple of weeks, we now hear from Arch, “Thank you for your wonderful Forum on Feb. 9. I’ve been in the hospital and am just now in a position to thank you. Also, please send my thanks to your ‘helpers,’ Marie Deebach, Michael Koznek and Ann Hoheisel for their sweet-and-sour sauce input and Carol Wilson for the candy cane ideas.
“My cup runneth over! And I’ve sent copies to my adult children — I know they’ll be tickled pink! So wonderful to have you and your Forum readers give me a hand.”
Empty the cup quick, Arch, Michael’s going to refill it for you right now with the last of the recipes she originally sent along for your consideration. This one’s for:
Chinese sweet-and-sour sauce
3/4cup sugar
2tablespoons soy sauce
1tablespoon dry white wine
3tablespoons wine vinegar
3tablespoons ketchup
2tablespoons cornstarch
1/2cup water
In a small saucepan, combine the sugar, soy sauce, wine, vinegar and ketchup; bring to boil. In a small bowl, dissolve cornstarch in the water; add to the sauce and cook over low heat, stirring, until the sauce has thickened.
Makes a bit over 1 cup.
SOS: Monroe reader Arnold Carter says, “I am looking for a good recipe for a gluten-free pie crust.”
Have any of you clever gluten-free cooks/bakers come up with a recipe that does the trick?
Please send the how-to along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code; send e-mail to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
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