We have some important requests this morning: an orange chiffon cake, a white sauce as served at Shogun and Kobe, and grilled vegetables.
Ann Ludwig remembered the orange chiffon cake served at the Magnolia Tea room at Rich’s in Atlanta. “This was a long time ago, but maybe someone remembers.” Next, Ellen Gibson asked, “Can you find out if anyone has the recipe for the white sauce that is served at Shogun and Kobe at Fort Oglethorpe? I am sure it is terribly decadent, but it is very tasty on grilled veggies.”
Our longtime recipe sleuth “Barbara” described this one as her favorite cheesecake.
Cheesecake
1 1/4 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
12 ounces cream cheese
2 cups cold milk, divided
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 small package instant lemon pudding
Combine crumbs with 1/4 cup sugar and butter. Press firmly on bottom and sides of 8- to 9-inch pie pan and chill. You can reserve a few crumbs to sprinkle on top if desired.
Beat cheese and blend in 1/2 cup milk. Add remaining milk, 2 tablespoons sugar, vanilla extract and pie filling, and beat as directed on package 2 minutes on low speed. Pour into crust and chill 2 hours.
I love the way Margay McGee began her most recent missive. “There is nothing like a beautiful spring break morning, cup of coffee and Taste section in hand.” She then stopped relaxing to send us the requested cold spinach appetizer.
Spinach Roll-Ups
2 (10-ounce) packages frozen chopped spinach
1 cup light mayonnaise
1/2 cup light sour cream
1 (3-ounce) package light cream cheese, softened
6 chopped green onions
1/3 cup cooked, crumbled bacon
1 envelope ranch salad dressing mix
6 (8-inch) whole-wheat tortillas
Thaw the spinach in a colander and squeeze it dry. In a bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and dressing mix. Stir in spinach until well blended. Spread over the tortillas and roll up tightly, jelly-roll style. Wrap in plastic wrap. Refrigerate for at least 5 hours.
A second recipe from Mrs. McGee called for fresh spinach and fits the profile of a cold appetizer.
Spinach Hummus
1 (15-ounce) can chickpeas, drained
1 cup fresh spinach
1/2 cup tahini (sesame paste, available near the peanut butter in the supermarket)
2 tablespoons garlic, minced
2 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon salt
In food processor combine chickpeas, spinach, tahini, garlic and olive oil. Add lemon juice and salt, and blend until creamy. Drizzle olive oil over top and refrigerate until well chilled. Serve with pita chips.
You also asked for lemon cookies, and Charlene Scott wrote from McDonald, Tenn., that “lemon cookies don’t get much easier than this”.
Lemon Cookies
1 box lemon cake mix
2 tablespoons lemon juice
1/4 cup oil
1/4 cup buttermilk
2 eggs
Mix well and drop by rounded teaspoonfuls onto sprayed cookie sheet. Bake at 350 F for 8 to 10 minutes. When cool, ice with prepared packaged lemon icing. Mix well and drop by rounded teaspoonfuls onto sprayed cookie sheet.
With such tasty ideas and recommendations, we’ll close, eager to see what you will come up with next.
TO Reach Us
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send. Remember, we do not test recipes printed here.
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