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.
“I’ve been reading Cook’s Corner forever and always hoped I’d have a chance to share a recipe,” she said. “My daughter’s generation lives on takeout and TV dinners, but for me, putting a home-cooked meal on the table is an art.”
Bracken says that while the recipe calls for pork tenderloin, she has made it with chicken as well as shrimp.
Q. I recently downsized to a condo and realized that when I gave away most of my cookbooks, I lost favorite recipes of yours that I’d inserted into the pages. The one I miss most is a macadamia nut cream pie from Hawaii. Can you help? L. H.
The recipe came from the Turtle Bay Hilton and Country Club on Oahu in 1987. I can see why it became a favorite. While simple to make, the flavors bring out the best in each other. Just be sure to use a quality vanilla extract.
Mary M. of Wilmington, N.C., shared the white chili here, along with this advice for “the woman who was stumped trying to keep out-of-town visitors fed and was looking for make-ahead meals.
“I stretch one supermarket rotisserie chicken to heartily feed 12 with this recipe, which you can make in advance and freeze until needed. It is also great to have on hand to take to potlucks, or you can divide it into portions and freeze for quick meals.
“You may want to leave out the green chiles if children are going to be eating this, and serve a nice green salsa verde on the side instead. I like to serve with tortillas or tortilla chips alongside.”