To place a Death Notice, please call 305-376-8901 or email firstname.lastname@example.org. Be sure to include: Your name, daytime phone number, address, method of payment, name of funeral home/crematory to contact for verification of death. To place it online click here.
Q. In the 1960s, ’70s and ’80s there was a Mediterranean restaurant on 41st Street (Arthur Godfrey Road) in Miami Beach by the name of Omar’s Tent. They had the best lamb shank around. I know it’s a long shot, but I would love to get the recipe for this wonderful dish.
Dear Abby’s Favorite Company Chicken
2 1/2 to 3 pounds chicken pieces
16-ounce bottle Italian salad dressing
12-ounce jar apricot preserves
Rinse chicken pieces and pat dry. Marinate chicken in dressing overnight in refrigerator.
Heat oven to 325 degrees. Remove chicken from marinade. In small bowl, combine 1 cup marinade with preserves; mix well.
Brush chicken with mixture; place skin-side up in 9-by-13-inch baking dish. Pour remaining marinade over chicken.. Cover with and bake 1 hour. Remove foil. Continue baking for 30 to 40 minutes, or until chicken is tender. Makes 4 servings.
Per serving: 583 calories (62 percent from fat), 39g fat (10.7 g saturated, 15.5 g monounsaturated), 174 mg cholesterol, 43 g protein, 11 g carbohydrates, .2 g fiber, 318 mg sodium.
Orange Sunshine Salad Dressing
1 1/2 cups fresh orange juice
2 teaspoons grated orange zest
1 garlic clove, peeled
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
In a blender, combine the orange juice, zest, garlic, vinegar, honey, salt and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator. Makes about 1 3/4 cups.
Per serving: 54 calories (64 percent from fat), 3.9g fat (.5 g saturated, 2.8 g monounsaturated), 0 mg cholesterol, .2 g protein, 4.7 g carbohydrates, .1 g fiber, 167 mg sodium.
Salted Butterscotch Bread Pudding
7 cups chopped potato bread
2/3 cup chopped macadamia nuts
1/2 cup shredded coconut
1/2 cup butterscotch chips
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter, cut into small pieces
1/2 cup (1 stick) butter
1/2 cup light brown sugar
1/4 cup light corn syrup
1/2 cup heavy cream
1/4 teaspoon coarse salt
3 tablespoons butter, divided
3 tablespoons light brown sugar, divided
4 ripe but firm bananas, peeled and sliced
Vanilla ice cream (optional)
Spray a 9-by-13-inch pan cooking spray. Set aside. In a large bowl, toss bread with nuts, coconut and butterscotch chips. Spread in pan. In a medium bowl, whisk eggs with evaporated and condensed milks, brown sugar, vanilla, nutmeg, cinnamon and salt. Pour over bread mixture in baking dish, making sure bread is completely soaked. Cover; let sit 30 minutes.
Heat oven to 350 degrees. Dot bread mixture with small pieces of butter. Bake, uncovered, 45 to 55 minutes or until top is crisp and golden brown.
To make sauce, melt butter in a medium saucepan over medium heat. Stir in brown sugar and corn syrup. Bring to a simmer. Cook, stirring, until thick, syrupy and golden in color, about 10 minutes. Remove from heat; stir in cream and salt. Cover to keep warm.
Working in batches if necessary, heat butter and brown sugar in a large, nonstick skillet over medium-high heat until melted and bubbly. Add banana slices. Cook, flipping once, 2 to 3 minutes per side, until caramelized on both sides. Remove to a plate.
To serve, top bread pudding with bananas and spoon butterscotch sauce over top. Serve with vanilla ice cream if desired. Makes 12 servings.
Per serving: 534 calories (49 percent from fat), 29g fat (15.8 g saturated, 10.4 g monounsaturated), 118 mg cholesterol, 10.3 g protein, 60 g carbohydrates, 2.5 g fiber, 391 mg sodium.
Q. An older man in my condo building has been learning to cook since his wife passed away. He asked if I knew how to make what his wife called “Dear Abby Chicken.” I had not heard of this, but knew you’d track it down. I’d love to make it for him.
The recipe is so simple even a beginning cook can make it. I have to admit I was skeptical about the ingredient combination the first time I made this. But it does turn out moist and delicious. I found the recipe in a booklet titled “Dear Abby’s Favorite Recipes,” published in 1987.
Q. Marzetti’s had a vinaigrette type dressing called Orange Splash that was delicious on mixed greens with mandarin orange pieces and sweet onion. It disappeared from the shelves. Any suggestions for a recipe I can make at home?
Toni B. , Avon, Ohio
Don’t you just hate it when a favorite goes out of production? Happily, I think the recipe here will come close.
Naylet LaRochelle, Kendall psychologist and cooking-contest maven, has done it again: Her Salted Butterscotch Banana Bread Pudding recipe won a blue ribbon at justapinch.com, a recipe and coupon social-networking site.
LaRochelle says she came up with the recipe for a family get-together, capitalizing on “the tropical ingredients that abound here in South Florida. To take this bread pudding over the top, I caramelize the bananas, then spoon them over the warm bread pudding. A salted butterscotch sauce gives it just the perfect sweet and salty flavor combination.”
Only a small percentage of the recipes shared on the site get blue-ribbon status. Justapinch.com also offers a menu planner, grocery list application, coupons and discussion groups.
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.
Q: When I saw the strawberry cake recipe in your column recently I was so excited, and then I realized it wasn’t the one I wanted. The recipe I want I clipped from your column long ago and lost in Hurricane Andrew. It called for fresh strawberries in the batter and frosting, and you would never guess it came from a mix.
Andrea asked for the recipe for Chicken Kiev that came from a set of cooking cards McCall’s magazine published in the 1970s. She had made the dish for her dad when she was a girl, and he had asked for it recently for his birthday dinner.
Q: For many years, I used a recipe for Lynn Fontanne’s Sunday Cake. I’ve lost it, and all I remember is that after baking in a cast-iron skillet, I would pour orange juice on top and then some powdered sugar. I clipped this from a newspaper or magazine long ago.
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