Mmmm, mmmm squash blossums

By Teri Watson
The Sacramento Bee

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I am looking for a squash blossom recipe. It was served to President Carter when he visited Mexico one time.

I heard it is considered a delicacy and that it was delicious. Besides the squash blossom, I believe it had cheese and that it was rolled in egg, then flour and maybe fried.

Sometimes I see fresh squash blossoms at the farmers markets.

Can someone help?

— Martha Coronado, Citrus Heights

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• Of hot peppers and liqueurs: I am looking for two recipes from the early 1980s. The first was in The Bee and called hot pepper mix. It was a very good version of jardinière and was canned.

The second is actually a group of recipes featured in either Gourmet or Bon Appétit magazine for homemade liqueurs.

Thank you.

— Judy Soden, Redding

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Q: I have found many interesting recipes calling for a 10-ounce box of frozen spinach. I would prefer using fresh spinach. How much fresh spinach would equal a 10-ounce box?

— Glenda Adams, Roseville

A: One pound of fresh spinach can be substituted for a 10-ounce box of frozen spinach. Wash the fresh spinach completely. Cook it in a covered pot with only the water that clings to the leaves. Cook until the leaves are limp, then drain completely.

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Watson is a Sacramento home economist who has been a nutrition consultant and cooking instructor for nearly 20 years. She is a member of the American Association of Family and Consumer Science. Write: Teri Watson, Taste, The Sacramento Bee, P.O. Box 15779, Sacramento 95852. Fax: 916-556-5625. E-mail: twatson@sacbee.com. Include your full name, phone number and city.