Sleuth’s Corner

Q. My grandmother used to make me Lucky Stars. This was a cookie that was shaped like a star that came up over a filling that tasted like pecan pie. I used to cut out the stars and she would put in the filling. I would love to make these with my children and share the tradition.

Katherine McNeill

Side Dish

Pittsburgh Scalloped Potatoes

5 medium potatoes

2 cups cream-style cottage cheese

1/4 cup minced green onion

2 teaspoons salt

1 cup sour cream

1 garlic clove, minced

1/2 cup shredded Cheddar cheese

Boil potatoes, with skin on, in water to cover until just tender when pierced with a fork (do not overcook). When cool, peel and cut into 1-inch cubes. Set aside. Heat oven to 350 degrees. In large bowl, combine cottage cheese, onion, salt, sour cream and garlic. Gently fold in potatoes. Place in a greased 2-quart baking dish. Top with cheese. Bake 40 to 45 minutes. Let stand 10 minutes before serving. Makes 8 servings

Per serving: 184 calories (42 percent from fat), 8.6 g fat (4.8 g saturated, 2.1 g monounsaturated), 25.5 mg cholesterol, 10.6 g protein, 16.5 g carbohydrates, 1.7 g fiber, 836 mg sodium.

Dessert

Harriet’s Guilt-free Cupcakes

1 (15-ounce) can pumpkin puree (not pie filling)

1 box devil’s food cake mix

Heat oven to 400 degrees. Place paper liners in 12-cup muffin pan or spray cups with vegetable oil.

Stir puree into dry cake mix. Batter will be very dense. Spoon into liners. Bake 20 minutes. Makes 12 cupcakes.

Per cupcake: 183 calories (19 percent from fat), 4.1 g fat (0.9 g saturated, 1.6 g monounsaturated), 0 cholesterol, 2 g protein, 36.7 g carbohydrates, 2.5 g fiber, 387 mg sodium.

Side Dish

Pittsburgh Potato Casserole

1 (2-pound) bag frozen shredded hash browns

1 (10 3/4-ounce) can cream of mushroom or chicken soup

1 (16-ounce) container sour cream (light or fat free OK)

1 small onion, chopped

4 cups shredded Cheddar cheese

Salt, pepper and cayenne, to taste 1 (4-ounce) can or jar of green chiles or pimiento pieces (optional)

Heat oven to 375 degrees. Coat a 9-by-13-inch pan with vegetable oil spray.

Mix all ingredients in a large bowl, and spread evenly in prepared pan. Bake, covered with foil, 30 minutes. Remove foil and bake 10 to 15 minutes more, until bubbly and browned. Let cool about 5 minutes before serving. Makes 12 servings.

Per serving: 234 calories (54 percent from fat), 14.2 g fat (8.4 g saturated, 3.8 g monounsaturated), 39.5 mg cholesterol, 11.3 g protein, 15.9 g carbohydrates, 1.2 g fiber, 398 mg sodium.