Write to her at lcicero@miamiherald.com.
Q: This is a dumb question but I have to ask. I saw your column in The Elyria Chronicle (Ohio) for the first time and see you answer questions about food all over the States and the world.
Q: Pardon me for bothering you again but I haven't heard back about my request in February for the recipe for the brisket at Epicure in Miami Beach. I am an older person and live far away, and it is becoming very difficult for me to get there.
Q: I am looking for a recipe for a baked chicken dish my former daughter-in-law, who was from Thailand, used to make. I know she soaked the chicken in coconut milk and used a lot of spices.
Q: I would like to find a recipe for the hush puppies I used to get when I was stationed in North Carolina.
Q: Years ago, a Jacksonville woman won a prize at the Pillsbury Bake-Off for an orange-nut breakfast roll. I believe they were called Fantastics because when you baked them they fanned out. I made these for years for special occasions. Now that I'm retired and have time to bake, I would dearly love to have this recipe again.
Walt of Gouverneur, N.Y., asked for help finding a recipe for what his mother called ''frog's eggs,'' which he described as ''thin like a crepe, but egg colored'' with ''browned bubbly tops.'' Cook's Corner readers love trying to figure out quirky requests, and two sleuths, hundreds of miles apart, came up with the same idea.
I admit being skeptical about pickle soup, but when dozens of readers responded to Sandy K.'s request for this Polish Michigan specialty, I had to give it a try. Amazingly, the soup has a wonderful balance of creamy and tart that's perfect on a winter's day.
Wvelyn Cleare of Miami enters cooking contests as a hobby, and has won some minor prizes. Now she's a finalist for a year's worth of groceries in the Hungry Jack ''Use Up the Box'' recipe and essay contest.
Q: My family goes through a large bottle of ranch salad dressing every week. At $4 a bottle, I'm wondering if I can make this at home.
The Snow Princess ice cream dessert served years ago at Burdines tea rooms has a special place in readers' memories. Quite a few responded to a letter from Willa, who recalled trips to the tea room with her grandmother for the children's treat, a froth of whipped cream skirt over a cone of ice cream with a ceramic princess doll top.
Q: Every year around the holidays you are in our home as we use your recipes for Cuban pot roast and carne mechada. I am of Armenian descent and my husband, too, but he was born in Cuba. Thanks to you I have become a pretty good maker of boliche (stuffed eye of round), but lack what it takes to make a good lechon (roast pork). Since Miami is where Cuban cooking is at its greatest, I would like to have a recipe for making lechon as well as some tips on baking it -- in regards to what kind of a pan to use as well as the best oven temperature.
Q: Many years ago The Miami Herald had a recipe for Spanish pork roast. It had to be marinated overnight. The marinade was made up of chicken broth and vermouth. Green olives were put on it and then it was roasted. It was delicious and easy to make.
Q: When I used to visit my grandmother in Pompano Beach, we would go to Burdine's Tea Room and have the wonderful Snow Princess ice cream dessert. I think it is fairly simple -- ice cream, whipped cream and silver sprinkles with a ceramic princess on top that you could keep. I would love a recipe and a picture, too, if available. Memories!
Q: Please help. I've lost the recipe for a favorite appetizer/snack I've always brought to family gatherings. I think I got it off a Rice Krispies box about 40 years ago. I think I could make it without the recipe, but hate to think of wasting the ingredients if I don't remember right. You mix the cereal with cheese, butter and flour and bake like a cookie.
Q: Several years ago you published a recipe for an easy flan. It was made with cream cheese and evaporated and condensed milk. It was delicious, but I have since lost the recipe and would dearly love to have it again.
Q: I've been looking high and low for a custardy chess pie recipe I had in the 1960s and '70s in Thomasville, N.C. It was made by the Tasty Bakery in our small town. This pie didn't have the transparent type of filling as in pecan pie, but was more akin to an egg custard pie but with that unmistakable brown sugar flavor. I'm hungry to relive this exquisite taste treat!
With the holidays fast approaching, it seems timely to share three more nominations from readers for best recipes from the Pillsbury Bake-Off, this time for cookies. I'd heard of one of them, Cherry Winks, but the other two were new to me.
Melamakarona is the name of a Greek cookie made with citrus juice and dipped in honey, we learned from readers who responded to Eleanor Limbaugh's request for help replacing a favorite recipe for holiday baking.
You'll want to clip and save today's recipes to use not only for the upcoming holidays but year-round for weekend breakfasts. They are from readers who responded to a request for make-ahead breakfast/brunch casseroles. I just wish we had space to run all the recipes that were so kindly shared.
Thanks to helpful readers, we've found just the recipe for M.W., whose Pakistani son-in-law wished to taste again a dish his late mother made for breakfast with rice, milk, carrots, raisins and pistachios.
Q: We still miss the Rascal House! For two decades, we would travel from California, stay in a Sunny Isles motel and eat all of our meals there. We especially miss the salt sticks.
Q: When I saw that you were celebrating the 60th anniversary of the Pillsbury Bake-Off with readers' favorite recipes, wonderful memories returned of my father and his baking. I still have the recipe booklet for the third contest with a copyright of 1952. I pulled it out this morning to locate the recipe for Starlight Double Delight, which won the first prize of $25,000 in the senior contest. My dad loved to bake this cake.
Q: I am desperately searching for a recipe for banana cake to make for a friend whose mother always made it, but now has Alzheimer's disease. She remembers it had layers and used a yellow cake mix. I believe it had mashed bananas in both the cake and the frosting.
Q: Through moving I lost one of my favorite cookie recipes. I used to boil water and raisins together and let the raisins soak, then add them to the dry ingredients.
Q: About 55 years ago in Memphis, Tenn., there was a department store called Goldsmith's that had a wonderful canasta cake in the bakery department. It was chocolate with white filling. I have looked for this cake for years and haven't been able to find the recipe. Hope you can locate it for me.
Flipping through Pillsbury's Best of the Bake-Off Collection (Wiley, $29.95), a re-release of the 1959 classic, I was struck by how many of the recipes from the first 10 years of the contest have become favorites. Who hasn't tried Hershey's Kiss-topped Peanut Blossom cookies, Orange Kiss Me Cake or Tunnel of Fudge?
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