Sleuth’s Corner

Q. While on vacation in Mexico we were served a dessert called capirotada that was a highlight of our culinary adventures. It was much like a bread pudding, but also had cheese and almonds. I can’t find it in any cookbook and am hoping someone out there has a recipe.

Anne Walker

Main Dish

Asian Ginger Teriyaki Lettuce Wraps

1 tablespoon vegetable oil

1 pound ground chicken or ground turkey

1 pouch Simply Asia® GingerTeriyaki Stir-Fry Sauce

6 large iceberg lettuce leaves or 12 Bibb lettuce leaves

Toppings such as shredded carrots, bean sprouts, chow mein noodles, chopped peanuts, chopped fresh cilantro and chopped green onions

Heat oil in large nonstick skillet on medium-high heat. Add ground chicken; stir fry 5 minutes or until cooked through. Add stir-fry sauce; cook and stir until heated through.

Spoon chicken mixture into center of each lettuce leaf. Sprinkle with desired toppings. Fold sides of lettuce over filling and roll up to serve. Makes 6 servings.

Per serving: 189 calories (65 percent from fat), 16.4 g fat (3.2 g saturated, 5.2 g monounsaturated), 65 mg cholesterol, 14.5 g protein, 5.6 g carbohydrates, 0 fiber, 514 mg sodium.

Bread

Quick Monkey Bread

3/4 cup sugar

1 teaspoon cinnamon

3 (10-ounce) cans refrigerated buttermilk biscuits

1/2 cup raisins

1/2 cup chopped nuts

1 cup brown sugar, firmly packed

1/2 cup (1 stick) butter

Generously grease a 10-inch tube pan. Place the granulated sugar and cinnamon in a plastic bag and shake well. Working with one can at a time, cut each biscuit into fourths. Shake the pieces, a few at a time, in the cinnamon-sugar mixture, and layer in the prepared pan. Sprinkle a third of the raisins and chopped nuts over the biscuits. Repeat with the second and third cans of biscuits, ending with nuts and raisins.

Heat oven to 350 degrees. Melt the brown sugar and butter in a small saucepan over medium-high heat, stirring; boil 1 minute. Pour over the ingredients in the pan. Bake 35 minutes, or until puffed and done. Let stand 10 minutes before turning out onto a serving plate. Do not cut— simply pull the pieces apart with a fork or fingers. Makes 16 servings.

Per serving: 349 calories (38 percent from fat), 15.2 g fat (5.7 g saturated, 6.8 g monounsaturated), 15.3 mg cholesterol, 4.3 g protein, 51.3 g carbohydrates, 1.5 g fiber, 635.2 mg sodium.

Salad

Overnight Salad

6 cups total of assorted fruit, such as fresh or canned pineapple tidbits, sectioned fresh or canned mandarin oranges, maraschino cherries, seedless grapes, flaked coconut, berries

2 cups miniature marshmallows

Dressing

3 egg yolks

2 tablespoons sugar

Dash of salt

2 tablespoons vinegar

2 tablespoons reserved syrup or juice

1 tablespoon butter

1 cup heavy whipping cream

Prepare fruit. If using canned, drain, reserving 2 tablespoons syrup or juice the fruit is packed in. (If using all fresh fruit, add 2 tablespoons juice or water).

In a small microwaveable bowl whisk lightly the yolks, sugar, salt, vinegar and reserved juice with the butter. Using a low power, microwave in 30-second increments, whisking each time. When sauce starts to thicken, go to 15-second intervals (you do not want the mixture to curdle or get lumps). When it has thickened to pudding consistency, set aside to cool. (You may also make the dressing in a double boiler over boiling water, whisking frequently).

Whip the cream until it is very thick. Fold in the cooled sauce. Slowly fold in the drained fruit and the marshmallows. Spoon into serving dish. Cover with plastic wrap and refrigerate for 24 hours until serving time. Makes 12 servings.

Variations: Sterling’s recipe adds 1/4 pound of chopped toasted pecans. Sheila Karson of Coral Springs found a recipe in an old cookbook that simply used sour cream instead of the cooked dressing. This recipe also substitutes chopped pecans for one of the fruits. Ken Sessions says his mother used to make what they called 5 cup salad: 1 cup each of coconut, drained pineapple chunks, drained mandarin oranges, marshmallows and sour cream. “Mix well, refrigerate overnight.”

Per serving: 172 calories (57 percent from fat), 11.3 g fat (7.1 g saturated, 2.9 g monounsaturated), 76 mg cholesterol, 2 g protein, 17 g carbohydrates, 1.5 g fiber, 35 mg sodium.

Bread

Parmesan Herb Bubble Loaf

1 1/2 cups freshly grated Parmesan cheese

3 teaspoons crumbled dried Italian herbs

1 teaspoon garlic powder

1 1/2 pounds frozen bread dough, thawed

6 tablespoons melted butter

Heavily grease a tube pan and set aside. In a small bowl mix together the cheese, herbs, and garlic powder. Divide the dough into 24 small rolls. Dip each roll into the butter and then coat with the cheese mixture. Layer the rolls in the prepared pan, making sure to balance the dough evenly in the pan. Cover with a clean towel and place in a warm area. Let rise until double, about one hour.

Heat the oven to 350 degrees. Bake bread for 25-35 minutes, or until it is golden brown and sounds hollow when tapped. Cool in the pan for at least 20 minutes, then remove to a serving plate. Serve hot. Makes 24 rolls.

Per roll: 122 calories (40 percent from fat), 5.6 g fat (2.9 g saturated, 1.1 g monounsaturated), 12 mg cholesterol, 4.5 g protein, 14.4 g carbohydrates, 0.6 g fiber, 232 mg sodium.