Submitted by al from miami

Q: hi where are there low prices for lentils, beans, nuts, raisins? thanks

Answered 02/09/12 18:09:30 by Kathy Martin

A: Lentils and beans and generally pretty affordable -- less than $1.50 for a 1-pound bag at my supermarket. Your best bet is to compare prices at your neighborhood stores.

Submitted by Monica from Boca Raton, FL

Q: I'm looking for a Black Bean Lasagna recipe that ran in the paper back in the 1990's. I loved it and can't find it in my paperwork. Can you help? Thank you

Answered 02/09/12 18:08:01 by Kathy Martin

A: Here's the recipe, which appeared in 1992. Enjoy! Black Bean Lasagna 1 28-ounce can crushed tomatoes 1 16-ounce can black beans, rinsed 1 roasted red pepper, peeled, seeded, diced 1 roasted green pepper, peeled, seeded, diced 1 4-ounce can chopped jalapeno peppers 1 small onion, diced 4 cloves garlic, chopped 1/4 cup fresh cilantro leaves, chopped 1 tablespoon chili powder 2 teaspoons ground oregano 2 teaspoons ground cumin 1 16-ounce can corn kernels Salt and pepper to taste 2 cups regular or low-fat cottage cheese 8 ounces shredded low-fat Cheddar cheese 8 ounces lasagna noodles, cooked 1/2 cup grated Parmesan cheese Place tomatoes, beans, peppers, onion, garlic, cilantro, chili, oregano, cumin and corn in a saucepan. Simmer 15 minutes. Season with salt and pepper. In a medium bowl, stir together cottage cheese and Cheddar cheese. In a 12- by 8-inch baking pan, make layers of noodles, sauce, cheeses and Parmesan, ending with sauce and Parmesan. Cover with foil, bake 50 minutes. Remove foil, bake 10 minutes. Makes 8 servings. Nutritional information per serving: 478 calories; 29 grams protein; 54 grams carbohydrate; 11 grams fat; 23 percent of calories as fat; 6.3 grams fiber; 27 milligrams cholesterol; 1,000 milligrams sodium.

Submitted by tessie macau from miami

Q: I use to have a receipe for the studio restaurant chocolate mousse and i lost it. it was given to me henry moyer of the restaurant. I was wandering if you might have it so I may be able to make the mousse again. thank you.

Answered 02/03/12 17:42:28 by Kathy Martin

A: Here's the recipe as it appeared in Linda Cicero's Cook's Corner column. Enjoy! THE STUDIO'S CHOCOLATE MOUSSE Raw egg whites are not thought to present the same salmonella risk as whole eggs, but you could replace them with reconstituted powdered egg whites, which are pasteurized, or purchase pasteurized fresh eggs. * 2 cups cold milk * 3 ounces dry sherry or raspberry liqueur * 4-serving size package instant chocolate pudding mix * 4-serving size package instant vanilla pudding mix * 4 egg whites * 1/2 cup heavy whipping cream Mix the milk and sherry in a large bowl. Slowly add the dry chocolate pudding mix and beat until smooth. Add the vanilla pudding mix the same way. Let stand 5 minutes. Clean beaters well and beat the egg whites until very stiff. Fold into the pudding mixture. Whip cream until very stiff. Fold into the pudding mixture, being sure not to over-mix. Chill until serving time. Makes 10 servings. Per serving: 130 calories (44 percent from fat), 6 g fat (4 g saturated), 23 mg cholesterol, 4 g protein, 11 g carbohydrate, 0 fiber, 220 mg sodium.

Submitted by Allyson from LaGrange, Ohio

Q: I make oatmeal cookies using the recipe on the lid of the Quaker Oats container. Can I replace the cinnamon with allspice? Would it be an equal substitution? Thank you!

Answered 02/03/12 17:37:27 by Kathy Martin

A: You certainly can, but I would use no more than half the amount called for, as allspice is such a dominant flavor.

Submitted by ronda from miami, florida

Q: The herald printed a recipe for Pumpkin Torte dessert, and I have misplaced it. Can you send it to me? It may have been in November or December 2011 or 2010. Thank you very much!

Answered 01/27/12 15:22:10 by Kathy Martin

A: Here's the recipe as it appeared in Linda Cicero's Cook's Corner column in December. Enjoy! Pumpkin Torte 1 (18 1/4-ounce) box yellow cake mix 1 (15-ounce) can solid-pack pumpkin, divided 1/2 cup milk 1/3 cup vegetable oil 4 eggs 1 1/2 teaspoons pumpkin pie spice, divided 1 (8-ounce) bar cream cheese, softened 1 cup confectioners' sugar 1 (16-ounce) carton frozen whipped topping, thawed 1/4 cup caramel ice cream topping 1/3 cup chopped pecans, toasted (optional) In a mixing bowl, combine the dry cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three or four greased and floured 9-inch round baking pans. Bake at 350 degrees 15 to 20 minutes, or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks. Cool completely. Beat cream cheese, sugar and-remaining pumpkin and 1/2 teaspoon pumpkin pie spice until smooth. Fold in whipped topping. Place a layer on a plate; spread with 1/4 of the filling. Repeat layers. Drizzle top with caramel topping and pecans. Chill at least an hour before serving. Makes 12 servings. Per serving: 825 calories (72 percent from fat), 68 g fat (9.7 g saturated, 39 g monounsaturated), 88mg cholesterol, 6 g protein, 53 g carbohydrates, 1 g fiber, 397 mg sodium.

Submitted by Mike from Eau Claire Wisconsin

Q: What is the recipe for the Red Lobster baked potato? Love those things!

Answered 01/27/12 15:20:11 by Kathy Martin

A: The Food.com website features a recipe. I haven't tried it personally, but it receives high marks from Food.com users: http://www.food.com/recipe/red-lobster-salt-crusted-baked-potatoes-252307

Submitted by Eleanor from Tamarac

Q: Fra Diavolo at 5444 N. University Drive, Lauderhill, Fl. 33351. 954-746-3132. They serve a compilmetary vinagrette that has a wonderful assortment of fresh chopped vegetables,garbanzo, and kidney beans. I am hoping they will be kind enough to share this receipe with all of us. i even topped my salad with there relish. Thank You, E. Greene

Answered 01/27/12 15:18:15 by Kathy Martin

A: Cook's Corner columnist Linda Cicero is our recipe sleuth. Please send your query to her at LindaCiceroCooks@aol.com.

Submitted by marlyn trawick from macon georia

Q: I had a pork chop recipe that was cooked in an electric fry pan years ago before 1974. The chops were put in the pan with chopped potatoes, onions, carrots and the sauce was made with campbell's tomato soup. I lost it in a move but with the new interest in electric fry pans i would like to have the recipe. Thanks very much for forwarding this to Linda Cicero who appears in our paper The Macon Telegraph.

Answered 01/27/12 15:17:49 by Kathy Martin

A: You can send your query to Linda directly. Her email address is LindaCiceroCooks@aol.com.

Submitted by Sharyn from Key Biscayne

Q: I am desperately seeking a recipe that is as close as possible to Garides Tou Sotiri which is a large baked shrimp dish from the Greek restaurant Greek Islands Taverna in Fort Lauderdale. I would be most grateful to have a recipe as close as possible to this delicious shrimp dish. Thanks.

Answered 01/27/12 15:16:34 by Kathy Martin

A: Cook's Corner columnist Linda Cicero is our recipe sleuth. Please send your query to her at LindaCiceroCooks@aol.com.

Submitted by Sharyn from Key Biscayne

Q: I am desperately seeking a recipe that is as close as possible to Garides Tou Sotiri which is a large baked shrimp dish from the Greek restaurant Greek Islands Taverna in Fort Lauderdale. I would be most grateful to have a recipe as close as possible to this delicious shrimp dish. Thanks.

Answered 01/27/12 15:16:04 by Kathy Martin

A: Cook's Corner columnist Linda Cicero is our recipe sleuth. Please send your query to her at LindaCiceroCooks@aol.com.

Submitted by Barbara Morris from Zephyrhills Florida

Q: Can you find the recipe of the wonderful salad dressing from "The Studio"? I believe they were on Coral Way in the 60's,70's and 80's. We (our family) would be very grateful. Thanking you in advance for your time and trouble. Sincerely yours Barbara Morris

Answered 01/18/12 10:44:24 by Kathy Martin

A: Our Cook's Corner columnist, Linda Cicero, came up with an approximation of that recipe some years ago. Here it is: STUDIO SALAD 2/3 cup cottonseed oil 1/3 cup apple cider vinegar 1 tablespoon yellow mustard About 1 teaspoon dried oregano 1/4 cup crumbled blue cheese 1 garlic clove, peeled 1 head romaine lettuce 1/4 cup garlic-flavored croutons Salt and freshly ground pepper Whisk together the oil, vinegar and mustard. Stir in the oregano and cheese. Smash the garlic clove with the flat of a knife and rub the bottom of a wooden salad bowl with it. Tear the lettuce into the bowl. Stir the dressing well again and drizzle over lettuce. Toss with the croutons and add salt and pepper to taste. Makes 4 servings. Per serving: 373 calories, 3 grams protein, 6 grams carbohydrate, 38 grams fat (5 grams saturated), 90 percent calories as fat, 1.5 grams fiber, 5 milligrams cholesterol, 183 milligrams sodium.

Submitted by Jack Katz from Miami Beach, Fl

Q: There was an article approximately 12/15/11 re: a coffee/milk/sugar discount home delivery website. Please let me know!

Answered 01/18/12 10:38:48 by Kathy Martin

A: I've tried searching several ways in our database and don't find a story like the one you describe. An Internet search turns up www.discountcoffee.com. I can't vouch for it, but you might have a look and see if they offer what you're seeking.

Submitted by lois lawrence from Stonington, CT

Q: I've been trying to buy a gift certificate to Red Light Little River. Phone is out of service and email bounces back. What's the scoop? I see reviews as recently as last week.

Answered 01/18/12 10:30:03 by Kathy Martin

A: I'm sorry for the delay in responding. Our restaurant critic reports that the restaurant phone number, 305-757-7773, is working once again.

Submitted by Maria from Miami, FL

Q: How many calories in one slice of Sweet Art by Lucila's Vanilla Rum Cake with buttercream frosting?

Answered 01/13/12 18:01:07 by Kathy Martin

A: I'm afraid I couldn't tell you, and I would be surprised if Lucila's has had a nutritional analysis performed. Your best bet is to check a website such as thecaloriecounter.com for a cake that's roughly comparable.

Submitted by Carmen Dominguez from Miami, Florida

Q: I am crushed that Fleming A Taste of Denmark closed. Is it possible to get their recipe for Snapper Jasmine - with the exquisite light cream sauce with capers and caviar???? Please help!! Thank you. Carmen

Answered 01/06/12 15:27:52 by Kathy Martin

A: I'll forward your query to Linda Cicero, our Cook's Corner columnist. If she uses it in her "Sleuth's Corner" it's possible someone who has the recipe will share it.