Fare Exchange: Sweets, salads and dipping sauce for bread

Jane Henegar

Good morning, readers. The clock is ticking, the gifts are gathered, yet there is more work to be done. Today we had no new requests and that gives us a chance to remind you of recipes lost but not found. Here is a today’s portion: gourmet nachos, homemade salsa made with tomatillos, Cajun gumbo, Buffalo chicken salad, crispy grilled fish tacos.

Debbie Pataky of Lookout Mountain has a recipe — for dipping oil for bread — that combines three virtues: “simple, quick and delicious.” The key ingredient, Parmesan bread dipping spice, is available at Fresh Market and in the delis at Publix. Pataky does not give specific amounts — she is a creative cook — but I wonder whether any proportions could go wrong. She served it for family and “was complimented by a relative of Italian heritage that it was the best bruschetta he had ever tasted.”

Homemade Dipping Oil for Bread

Diced tomatoes (campari or grape, or homegrown tomatoes, when available)

Quality olive oil

A shaker of Parmesan bread dipping spice

Put diced tomatoes, juice and all, in a bowl. Add a shot or two of good olive oil, as much as it takes to make a sauce.

Then pour the dry dipping sauce powder (a couple of teaspoons at least) into the mix to taste. Stir it all together and taste as you go.

Slice a baguette or buy packages of dry toast squares and serve to dip in the seasoned oil.

Another cook, Bonnie S., says she found a similar dry seasoning for oil at Home Goods and possibly also at T.J. Maxx.

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This salad was in a generous packet of recipes sent by Helen Cooper awhile back. At the end, she suggests a way to tailor this salad to holiday entertaining.

Couscous Salad

Israeli couscous or Maftoul (found at European markets)

1 good handful of baby spinach

Kalamata olives, to taste

1 red bell pepper, chopped fine

3 tablespoons chopped fresh dill or 2 tablespoons dried (fresh is better)*

½ cup extra-virgin olive oil

Kosher or sea salt to taste

Fresh-ground black pepper to taste

Israeli couscous is larger than the cereal kind, about the size of a dried green pea. Cook according to package directions based on the amount of salad you want. Cool.

Remove stems from spinach and remove seeds from olives and halve them. Add to cooled couscous along with all other ingredients.

Flavor improves if mixture is allowed to set a few hours or even overnight in the refrigerator in a covered glass container.

Serve with grilled meat and baked sweet potato.

This recipe goes well for the holidays with a wreath of spinach leaves around the other edge of the bowl, with grape tomatoes added for color.

* For a change, try chopped fresh mint instead of dill.

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Janice Hixson’s packet of recipes was similarly generous. The three recipes that follow are ideal for holiday cooking.

Captain Crunch White Chocolate Candy

2 cups Captain Crunch cereal

2 cups Rice Krispies

2 cups dry-roasted peanuts

24 ounces white chocolate (almond bark)

Set aside a 24-inch length of waxed paper or foil.

Combine both cereals and peanuts.

In a very large microwave-proof bowl, heat white chocolate for 30 seconds. Stir, then heat for another 30 seconds until melted and smooth. Then add cereal and nut mixture and mix until smooth.

Working quickly, spread the mixture out thinly on waxed paper or foil. Let cool completely and when hardened, break apart and store tightly covered.

New Englander’s Special Party Dip

1 can Campbell’s New England clam chowder soup or cream of shrimp soup

1/4 cup chili sauce

2 tablespoons finely chopped onion

1 package (8 ounces) cream cheese, softened

With electric mixer, gradually blend soup, chili sauce and onion into cream cheese. Chill. Serve with crackers or chips. Makes about 2 ½ cups.

Chocolate Italian Cake

A chocolate version of Italian Cream Cake

5 large eggs, separated

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2/3 cup finely chopped pecans

2 teaspoons vanilla extract

Pecan halves, for garnish

Chocolate Cream Cheese Frosting (recipe below)

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.

Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, cocoa and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cake pans.

Bake in a 325-degree oven for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

Spread Chocolate Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired, with pecan halves.

Chocolate Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 (16-ounce) package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans

Beat first 4 ingredients at medium speed with an electric mixer until creamy.

Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans.

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And finally, Linda Leake of LaFayette, Ga., got this one from “Atlanta Cooknotes” in a section titled “Child’s Play.”

Peanut Butter Cookies

1/2 cup vegetable shortening

1/2 cup softened butter

1 cup chunky peanut butter

1 cup granulated sugar

1 cup firmly packed brown sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups dry-roasted peanuts

Heat oven to 325 degrees. In a large bowl, cream shortening, butter and peanut butter, gradually adding sugars. Add eggs, one at a time, beating well after each addition.

Sift flour, baking soda and salt. Gradually add to creamed mixture and beat until well-blended. Stir in peanuts. Drop by rounded spoonfuls onto greased cookie sheets. Bake 12 to 15 minutes or until golden brown.

Please come back for more. So I will hope.