Sleuth’s Corner

I have misplaced a very old recipe for a biscuit you made with cream cheese. You could make up a big batch, pat it into rolls, and then store the rolls in the refrigerator to slice and bake as needed. The biscuits didn’t even need to be buttered. I’d be grateful if anyone has this recipe, which would date to at least the 1930s.

Thomson V., Tar Heel, N.C.

Main Dish

Bacon Wrapped Shrimp with Mango Ginger Habanero Sauce

24 large raw shrimp

12 strips of thinly sliced bacon, sliced in half

1 large fresh lime

1 3/4 cups mango ginger habanero sauce (or other barbecue sauce)

Fresh cilantro, finely chopped

Shell and devein shrimp, leaving tails on. Wrap each shrimp tightly with one strip of bacon. Thread 6 shrimp on each skewer so they lie flat on their sides on the grill. Grill on medium-high heat for 3 to 4 minutes per side until bacon is cooked and shrimp are pink. Spritz with half the lime while on the grill. Remove shrimp to serving platter and spritz with remaining lime. Brush with sauce. Sprinkle with chopped cilantro to garnish. Makes 4 servings.

Per serving: 214 calories (45 percent from fat), 10.5 g fat (3.3 g saturated, 4.5 g monounsaturated), 79 mg cholesterol, 14.7 g protein, 14.5 g carbohydrates, 0.5 g fiber, 1,022 mg sodium.

Dessert

Easy Apple Coffee Cake

1 (18.25-ounce) package yellow, carrot or spice cake mix

3 eggs

1/2 teaspoon cinnamon if using yellow cake mix

1 (21-ounce) can apple pie filling

3/4 cup packed brown sugar

1 tablespoon all-purpose flour

1 tablespoon butter

1 teaspoon ground cinnamon

1 cup chopped pecans or walnuts

Heat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan.

In a large bowl, mix the dry cake mix, eggs and cinnamon. Fold in the apple pie filling. Pour into the prepared pan. In a small bowl, combine the brown sugar, flour, butter, cinnamon and nuts. Sprinkle over the top of the batter. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Makes 24 servings.

Variations: Try other flavors of pie filling such as cherry (add 1/2 teaspoon almond extract) or blueberry (skip the cinnamon).

Per serving: 180 calories (32 percent from fat), 6.6 g fat (1.1 g saturated, 3.1 g monounsaturated), 25 mg cholesterol, 2.2 g protein, 29 g carbohydrates, 1 g fiber, 170 mg sodium.

Main Dish

Low-Fat Cuban Turkey Burger

1 envelope picadillo seasoning mix

1 pound extra-lean ground turkey

1/2 cup panko bread crumbs

1/2 cup finely shredded carrot

8 Cuban bread slices or 4 hamburger buns

Chopped tomato, onion and cilantro to garnish (optional)

Combine the seasoning mix, turkey, bread crumbs and carrot in a large bowl. Form into four equal-size patties. Grill, broil or pan-fry until turkey is cooked through and juices run clear. Serve on bread or buns, garnished as desired. Makes 4 servings.

Per serving: 275 calories (9 percent from fat), 2.8 g fat (0.9 g saturated, 0.4 g monounsaturated), 50 mg cholesterol, 32 g protein, 29 g carbohydrates, 1.4 g fiber, 443 mg sodium.

Main Dish

Retro Shrimp and Macaroni Salad

1 pound small shrimp

8 ounces elbow or shell macaroni

1/4 cup chopped green onion

1 green bell pepper, chopped

2 cups chopped celery

1 cup frozen peas, defrosted

1 cup mayonnaise

2 tablespoons, or to taste, fresh lemon juice

1/2 teaspoon dried dill weed (or 1/4 cup minced fresh dill)

1 teaspoon salt (or to taste)

1/2 teaspoon pepper (or to taste)

Peel and devein shrimp. Chop into bite-size pieces if desired. In a large pot of boiling salted water, cook macaroni until all dente. Add shrimp and cook until just opaque all the way through, about 40 seconds. Drain and rinse in cold water. Drain again.

Transfer to a bowl and toss with the onion, pepper, celery and peas. In a small bowl whisk the mayonnaise, lemon juice, dill, salt and pepper. Add the dressing to the pasta mixture and toss well to combine. Chill 30 minutes. Makes 4 main-course servings or 8 side-dish servings.

Per serving (based on 4): 736 calories (56 percent from fat), 46 fat (6.9 g saturated, 11 g monounsaturated), 163 mg cholesterol, 26 g protein, 55 g carbohydrates, 5.6 g fiber, 1,611 mg sodium.