3 recipe responses fill Kats’ requests

In the vein of “it never hurts to ask again,” last week’s “Still Seeking” requests resulted in three responses.

First up is this recipe for Sweet and Sour Sauce from Lynn Croster in response to Carol Knowling.

“If I’m using this for pineapple chicken, I adjust tartness with saved pineapple juice,” Croster writes.

Sweet and Sour Sauce

½ cup white vinegar

2/3 cup granulated sugar

1/3 cup ketchup

2 teaspoons soy sauce (see note)

1 tablespoon sherry

1 teaspoon cornstarch dissolved in 1 teaspoon cold water

Combine the vinegar, sugar, ketchup, soy sauce and sherry in a saucepan and bring to boil.

Whisk in cornstarch mixture and continue cooking until medium thick. Adjust sugar and vinegar to taste.

Note: If using low sodium soy sauce, you may wish to add ¼ teaspoon salt.

Thomas Cain sent this coleslaw recipe in response to L.A. Tatum’s request for coleslaw like that served at McClard’s Bar-B-Q in Hot Springs.

“My Mom lives in Hot Springs and raised me on McClard’s Bar-B-Q. She makes coleslaw much like McClard’s, but she seldom goes by amounts and says, ‘Just put in as much as you want until it tastes like you like it.’”

Vernece’s Coleslaw Like McClard’s

Cabbage

Carrot

Bell Pepper

1/3 cup sugar

Vinegar

Salt and Pepper to taste

3 tablespoons mayonnaise, or more to taste

3 tablespoons whipping cream, or more to taste

Place the cabbage, carrot, bell pepper and sugar in a food processor. Then add just enough vinegar to wet the sugar, then add the equal parts whipping cream and mayonnaise, the salt and pepper, and pulse to desired consistency. Adjusting each ingredient to taste.

Nancy Daily shares this one for Paula Cochran.

“I have enjoyed [this tea] since it appeared in Southern Living in 1987,” Daily writes.

Mint Tea

7 tea bags

7 mint sprigs

1 cup sugar

1 quart boiling water

3 ¼ cups water

2 ¼ cups pineapple juice

1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted

Mint sprigs (optional for garnish)

Combine first 3 ingredients.

Pour boiling water over tea mixture; cover and let stand 30 minutes. Remove tea bags and mint sprigs; discard. Transfer tea to a large pitcher, and add water, pineapple juice, and lemonade concentrate; stir well.

Serve over ice. Garnish with mint sprigs, if desired.

Makes 2 ½ quarts.

REQUEST White cake with layers of blueberries and bananas for Terri Stuart. “[My mom] would let it set overnight before we could eat it,” Stuart writes.