I am looking for a recipe called Madeira wine or sherry wine cake. It calls for a box of yellow cake mix, extra eggs, oil and nutmeg. It was popular in the early 1970s and was baked in a Bundt pan. It comes out like a pound cake. It was excellent. Thank you.
Missing Ettore's grilled polenta: I moved from Sacramento to Honolulu about five years ago, but I never miss an issue of Food & Wine. I'm dying to make an entree that Ettore's European Bakery & Restaurant made often when I lived there. It was a grilled polenta topped with a wonderful tomato ragu. It was delicious. I've tried making it at home, but it's not the same. Does anyone have this recipe or one similar? Thanks.
Your faithful reader,
William Glen's salad: I lived in Rocklin and worked in the Sacramento area for approximately 20 years. I moved back to my home state of Washington in 2002. While living in the Sacramento area, I frequently had lunch at the William Glen deli. I ordered their delicious celery root salad whenever it was available. I have tried to duplicate it and have even tried the Barefoot Contessa's recipe on the Food Network, but it didn't come close. Does anyone have this recipe or one close?
Also requesting the same recipe: The Bee recently ran a story on the uses of celery root. My first experience with celery root was a pleasant surprise in the form of a cold celery root salad served at the cafe in William Glen in Town & Country Village. I'd love the recipe or one similar. Thanks.
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: email@example.com. Include your full name, phone number and city.