Write to her at LindaCiceroCooks@aol.com.
Diane Friedberg of Miami Beach asked if anyone had the recipe for brownies called Fudgies that her mother used to make from a Woman’s Home Companion cookbook she received as a wedding present in 1941. She remembered they were made with evaporated milk and had powdered sugar on top.
Kayla Friedman asked for help finding the recipe for miso salad dressing from the Spiral in Coral Gables, a pioneer health foods restaurant in the flower power era. Happily, many readers not only fondly remembered the restaurant and owner Mama Mango, but shared the recipe.
Linda Michel of Perry, Ga., asked for help locating a recipe for cookies she tasted at a craft show that were called Pecan Crisps. She described them as “very thin with chopped pecans on top and very crispy, almost like a cracker. They were the color of honey and about 1/8 inch in thickness.”
Trish lost an “outstanding and easy” recipe from a magazine for kebabs flavored with margarita mix. Happily, reader Lauren Bracken had the recipe in her files.
It turns out you are not alone — it is one of the more popular menu items for the Northern Italian chain, which incidentally just opened its latest South Florida outlet at The Falls. I’ve adapted Brio’s recipe for home use.Q. I lost the recipe for tres leches cake that I cut out of The Herald many years ago. Is there a way to obtain it?
Mark Lew was only 36 when he had a heart attack followed by triple bypass surgery. A few years later, he had a stroke, and finally listened to what his doctor was saying about the importance of a healthful diet.
I rarely encounter hot cross buns the way I remember them, great yeasty yellow buns, highly spiced and chock-full of candied fruits and raisins. They were a memorable part of the Easter season in my childhood.
Rosa Mexicano, the Mexican food chain with locations in Mary Brickell Village and South Beach, is once again celebrating Passover by melding Jewish tradition with current culinary trends in Mexico. Monday through April 2 you’ll find menu choices that include matzoh balls made with poblano pepper, chipotle or marrow and tomato-jalapeno. Entrees range from veal shank with sweet oranges and chiles to lamb stuffed with quince and pomegranate.
Hope P. asked for make-ahead recipes to make for cold-weary visitors coming for extended stays. We’ve received a few recipes to share, starting with Susan Barnes’ make-ahead French toast.
Q. I am hoping you have an idea how to make the “money sauce” my dad used to make on fishing trips to the Keys. All I remember is it took fresh limes and butter and he’d pour it over any fish we caught. This goes back more than 50 years. My dad never cooked except on those trips, but it was the best dish I ever had.
Q. I lost a recipe for a chocolate cookie made with a devil’s food cake mix. Into the center of each ball of dough you seal a Junior Mint candy. They were absolutely delicious.
We heard from several readers with fond memories of the garlic rolls at the late, legendary Marcella’s in North Miami. They were soft, yeasty and pleasantly afloat in a buttery, parsley- and garlic-infused oil.
Q. I was pleased to see the recipe in your column for coconut tunnel Bundt cake. I have been trying with varied success to make the Tunnel of Fudge cake that used to come as a boxed mix. Can you please print a recipe? It is my son’s favorite.
D.D. Long asked for help finding the recipe for a dish her late mother made with rice, chicken, bacon, corn, peas and more that was layered and baked as a casserole. I couldn’t find a version that appeared in The Herald, but provided one translated from Spanish.
Q. My favorite candy bar has always been Oh Henry, but I can’t find it anymore. Last week I was at a potluck at our church and one of the desserts tasted almost like an Oh Henry, but it was a bar cookie. I never figured out who brought it but I knew I could ask you and you’d find a recipe for me. I have been following your work for many years but never had a question before. By the way, I am from Chicago where the Oh Henry was first made.
Q. My mom used to make a dish called Arroz Campesino from a recipe she clipped from The Herald. She’s been gone since 1988, and I lost the recipe. It contained white rice, chicken, chicken broth, bacon, canned corn, tomato sauce, peas, peppers and onions. It was definitely not arroz con pollo. It was layered and baked as a casserole.
Q. I had frozen Key lime pie at a holiday gathering. The hostess said she was sworn to keep the recipe secret. Do you have one? I’d like to make it for Valentine’s Day as my husband loved it.
Q. I misplaced a recipe my mom had from The Miami Herald. It had three ingredients: Meatballs, grape jelly and one other item. Do you still have it?
Q. You write about foods from many countries. We are from Minnesota, where the Scandinavians have holiday traditions like lutefisk and lefse plus Swedish meatballs. Would you know someone who can help us with recipes now that we live in Hollywood?
R. T.’s mother used to make a leg of lamb baked in a paper bag for Christmas Eve. He believed she brought the recipe with her to the United States from her native Greece.
Responding to a request from Lydia, “loyal reader” Jeanne Luster of Medina, Ohio, shares a recipe for a sweet and salty bar cookie for cookie swaps. It mimics the taste of Payday candy bars, and is quick and easy to make. Because I will inevitably be asked, you only use the dry cake mix, not the ingredients called for on the box to make a cake.
Lydia asked for reader help finding a recipe for “a bar cookie I tasted recently that was out of this world.” She said it had a light brownie base, and was topped with caramel, pretzels and peanuts so it was “sweet but slightly salty, crunchy but also tender.”
Carolyn W. asked for help replacing a lost recipe for scalloped potatoes that was “the best I have ever had!” The recipe was from a co-worker who came from Pittsburgh, dated to the 1980s and was made with “thin sliced potatoes and onions and a cheese sauce.”
Q. I have been invited to a dessert buffet party. Everyone loves my flan, but it is soft and I don’t think it would hold up well for a buffet where you have to get many small individual servings. Can you suggest something similarly easy?
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