Q: I'm trying to find a recipe for General Tso's Chicken that you had in the Cooks Corner quite a while ago. I kept meaning to put the clipping on a recipe card but never got around to it. Now I can’t find it. Can you help?
B. C. , Miami
A: This recipe really resonates with readers. It seems I get a request for a copy at least once every few months. I adapted it more than 20 years ago from a recipe furnished by gone but not-forgotten Wah Shing restaurant.
Q: I’ve lost your quick recipe for pecan pie. I always made it for New Years and couldn’t find it this year. I had to use one from a cookbook that not only was complicated and tedious but actually didn’t taste as good. Can you help?
A: The recipe dates to 1987, when we were all getting our first food processors (you can also make this in a blender). No need for messy cooking on the stove and looking for that elusive perfect temperature for the filling to set properly. You just dump the ingredients in the bowl and start whirring.
Michelle of Coconut Grove asked if anyone had the recipe for the soy sesame dressing sold in the produce department of the old Gardner’s Markets. We’re still hoping for the authentic recipe, but in the meantime here’s one I make in large quantities because it is so versatile and keeps well in the refrigerator. Add pureed ginger or minced green onion or substitute orange juice for half the vinegar if you like. I use it on on steamed vegetables andr soba noodles as well as on salad greens.
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.