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Jane Henegar

Welcome to Fare Exchange this morning, esteemed reader. Ann Nelson speaks first. "We are looking for a recipe that is from the Armstrong Barbecue which was in Summerville, Georgia. The restaurant was there for many years but is now closed. This was a great sauce, spicy but not sweet. If any of your readers could help with this recipe or something comparable, it would be greatly appreciated."

Hungry Husband has a simple cooking repertoire; he can make omelets and Mahatma red beans and rice. "No other brand is as good, and I cannot find Mahatma locally. Can any reader help?"

This one is from A.E. "Someone cautioned that kale used in salads must be massaged with salt. May I have details on this?"



Glenna Johnson wrote, "You should receive a lot of response in answer to Mr. and Mrs. Waddell's request for moist apricot almond cake. I think this Southern Living recipe is the one they are describing, and they are right in their assessment of it. It makes my taste buds do a little happy dance in my mouth."

Apricot Almond Coffee Cake

4 ounces cream cheese, softened

1/2 cup apricot preserves

1 (16-ounce) package pound cake mix, divided

Couple drops of orange food coloring (optional)

1 (8-ounce) container sour cream

1/2 cup milk

2 large eggs

1/2 teaspoon almond extract

1/2 cup sliced almonds

Beat together cream cheese, apricot preserves, 1 tablespoon of the cake mix and orange food color (optional). Set mixture aside.

Beat sour cream, milk, eggs, almond extract and remaining cake mix at low speed with electric mixer 30 seconds or until blended. Increase speed to medium, and beat 3 more minutes.

Pour into a lightly greased 13- by 9-inch pan. Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl gently with knife. Sprinkle almonds evenly over top. Bake at 350 degrees for 25 to 28 minutes or until golden. Cool on wire rack 20 minutes. Drizzle glaze (recipe follows) over slightly warm cake.


1 cup powdered sugar

1/2 teaspoons vanilla extract

1 to 2 tablespoons milk

Stir together powdered sugar, vanilla and 1 tablespoon milk until smooth. Add additional milk if necessary.



Linda Leake of LaFayette, Georgia, included this flour-free soup in a recent envelope. And here is a challenge. Since condensed cream of celery soup is an important ingredient in many recipes, how might one adapt this recipe as a substitute for the can of condensed soup? Also, for a dairy-free version, might one try Lynn Carroll's trick of using unsweetened almond milk as a substitute? We figure one among you will have those answers.

Cream of Celery Soup Without Flour

1/2 stick butter, divided

2 to 3 bunches celery, sliced crosswise into 1/2-inch-thick piece, divided

4 cups chicken stock

Grated zest and juice of lemon or lime

Salt and pepper to taste

1 cup plain yogurt, heavy whipping cream or milk

In a 10-inch skillet, melt half the butter over medium-low heat. Add half the celery, and sauté until slightly softened, about 5 minutes. Scrape the celery into a heavy soup pot. Repeat this step with the remaining butter and celery.

Add enough stock to cover the celery. Bring to a boil, then turn down the heat to medium-low, and let simmer, covered, until the celery is tender, about 10 minutes.

Drain the celery, returning the stock to the pot. Set aside about half the celery, and puree the rest in a food processor.

Add the whole chopped celery and celery puree, lemon zest and juice, salt and pepper to the stock, and heat through. Stir in the yogurt, cream or milk, and heat through again. Serve immediately.



Carol S. wrote in response "to the reader who wanted easy fish recipes.

"My favorite dish at the legendary Town and Country Restaurant was red snapper, and the baked version was in their farewell recipe book. You could order it grilled as well."

Town and Country Baked Red Snapper

1 pound red snapper

2 tablespoons melted butter

1/2 teaspoon Cavender's Greek Seasoning or to taste

1/2 teaspoon paprika or to taste

Put red snapper in a baking dish, and pour melted butter over fish. Add seasonings to taste. Bake at 350 degrees for 10 to 12 minutes or until done.

Ms. S. continued, "This recipe came from the label of chef Paul Prudhomme's Salmon Magic Seasoning, and I've thrilled lots of guests with it."

Magic Salmon

3 teaspoons unsalted butter, melted

2 teaspoons Chef Paul's Salmon Magic Seasoning

1 (8-ounce) salmon fillet, boneless, skinless

Heat oven to 450 degrees.

Lightly brush 1 teaspoon of the butter onto the center of a baking sheet, covering an area large enough for the salmon fillet. Place the Salmon Magic on a flat plate, and lightly roll the salmon fillet in the seasoning until all the sides are covered and all the seasoning has been applied. Place the fillet, flat side down, on the buttered baking sheet. Spoon the remaining 2 teaspoons of the butter over the top of the fillet.

Place the fillet in the preheated oven, and bake until the surface is golden brown and the fillet is cooked but still soft and pink on the inside, about 5 minutes.



'Tis the season of deviled eggs, but it can be hard to make the filling just right in texture and amount. So my friend Rebecca has a versatile way to prepare those hard-boiled eggs: Turn them into egg salad with the following proportions, so you can make "as little or as much as you need." And there's no need for gracefully stuffing those wobbly egg yolks.

"For Easiest Egg Salad," Rebecca wrote, "For each hard-boiled egg, chop and mix with 1 teaspoon Duke's mayonnaise and 1 teaspoon of Wickles Original Relish. Multiply as desired or needed."

Thank you for your company this morning, as always.


* Armstrong Barbecue's sauce

* Source of Mahatma products

* Does kale need salt massage



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.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750