The Mailbox

Weight Watchers chili

My mother-in-law used to make Weight Watchers chili years ago. After she passed away, my father-in-law couldn't find the recipe. Does anyone have this recipe? It's a great meatless dish on a cold day. Thank you.

-- Ron Galindo, Saginaw, Mich.

Fruit-basket cake

Our birthdays and special occasions are now incomplete without Cramer's fruit- basket cake. I always finished the frosting, which was light, not too sweet and had a real cream flavor. I wish I had known that Cramer's was closing so I could have ordered just one more cake. Does anyone have Cramer's fruit-basket cake recipe or one similar? I would be so grateful.

-- Francisca Lee, Sacramento

Brandy chicken

My friend was hoping for a recipe for the brandy chicken served at the now-closed Chop Chop restaurant in Citrus Heights. Does anyone have this recipe or one similar? Thanks.

-- Pat Yorn, Roseville

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Zip-bag omelet

Prep time: 15 minutes | Cook time: 13 minutes | Serves 4

Richard May of Sacramento was looking for easy meals to prepare, such as dinner casseroles. Our readers have been generously sharing their quick recipes.

Although omelets are not typically served for dinner, this recipe from Kirsten Carlson of Stockton is so unusual and easy to prepare that I had to include it in the Mailbox so that May and other readers could try it. I recently had out-of-state family visiting, and we prepared this fun dish on their last day. I served it with cinnamon rolls from the bakery and fresh fruit for a quick, easy and satisfying breakfast.

You could involve your guests by having them make up their own bags for a Sunday brunch, or having your child's friends take part in breakfast preparations after a slumber party. You also could make this omelet on a camping trip.

You can use an egg substitute if you're watching your cholesterol. Two eggs equals  1/2 cup of egg substitute. Spray your bag with nonstick spray before adding the egg substitute.

Note: The prep time may vary depending on the filling ingredients used.

Ingredients

8 eggs
4 zipper-type freezer bags, 1-quart size
Permanent marker
Optional filling ingredients
Cheese, shredded
Tomatoes, chopped
Fresh herbs, chopped
Onions, chopped
Bell peppers, chopped
Cooked ham, chopped
Cooked bacon, chopped
Salsa
Seasonings such as salt, pepper, garlic powder, dried herbs
Any other omelet filling ingredients you'd like

Instructions

Have each guest write his or her name on a 1-quart freezer bag with permanent marker. Each person cracks 2 large or extra-large eggs into the bag (not more than 2). I cracked the eggs into a small bowl first, then slid them into the bag. Zip the bag closed and shake well to scramble the eggs.

Prepare filling ingredients and place in bowls, assembly-line fashion. Have guests add prepared ingredients of their choice to their bags. When all ingredients have been added, zip closed and shake well. Open bag and carefully press air out of bag and zip closed.

Place bags in a large pot of rapidly boiling water and cook for exactly 13 minutes. (You can get 6 to 8 bags in one big pot. If you have more bags, use a second pot.) Pick out bags with tongs and disburse according to name on bag. Open the bag and roll the omelet out onto your plate.

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Macaroni sauté

Prep time: 10 minutes | Cook time: 35 minutes | Serves 6

Lisa Brown of Fresno was looking for a macaroni sauté recipe from the 1940s or '50s. It was in her mother's Betty Crocker cookbook -- a small, hardcover edition with wire binding. We received more than 100 responses to Brown's request.

Donna Laffoon of Greenwood has the same cookbook, which she has owned since she was a 17-year-old bride. The covers are broken off, so it has been kept together with rubber bands all these years. The price tag of $1 is still on the cookbook. Laffoon remembers standing in the grocery store, looking through the book, wondering if she should pay that much for a cookbook. She says now that it was worth it, as she still returns to it time and again for family favorites.

Barbara Saevke of Rancho Murieta also has the cookbook, coverless and bound with rubber bands. It was the first cookbook she owned, purchased 44 years ago. She substitutes green chili peppers for the bell pepper and tops it with melted cheese for a tasty variation.

Gwen O'Hagan of Roseville adds 1 pound of ground beef when sautéing the macaroni and increases the salt to 1 1/2 teaspoons.

Sally Rutz of Cameron Park and George de Vilbiss of Rio Linda shared an oven-baked version. You reduce the tomato juice to 2 1/2 cups and pour the mixture into a 1 1/2-quart baking dish, cover and bake at 350 degrees for 30 to 40 minutes.

Richard May of Sacramento might want to include this recipe in his collection of quick and easy casserole recipes.

Ingredients

2 cups elbow macaroni, uncooked
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1/2 cup vegetable oil
3 cups tomato juice
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestershire sauce

Instructions

Sauté macaroni, onion, green pepper and garlic in hot oil until macaroni turns slightly yellow. Add tomato juice and seasoning, bringing to a boil. Cover, reduce heat and simmer 20 minutes.

Per serving: 326 cal.; 6 g pro.; 33 g carb.; 19 g fat (3 sat., 5 monounsat., 11 polyunsat.); 0 chol.; 839 mg sod.; 2 g fiber; 5 g sugar; 52 percent calories from fat.

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Ripon Girls cookies (Dutch sugar cookies)

Prep time: 55 minutes | Cook time: 15 minutes | Makes 3 dozen

Mona Baker of Placerville was looking for a Dutch sugar cookie recipe that had just butter and flour as ingredients. The dough was rolled, folded and rested before baking.

Nettie Roos of Ripon shares this recipe, which her Dutch aunt Etje Stevens used to make often. She stored them in a tin container for freshness.

Ingredients

2 cups flour
2 sticks butter, softened
3/4 cup cold water
Sugar

Instructions

In a large bowl, mix together flour, butter and water. Combine well. On a lightly floured surface, roll the dough out. Fold dough in half and cover with a damp cloth. Let rest for 15 minutes. Roll out again and fold in half, cover with damp cloth and let rest again for 15 minutes.

Roll out to  1/4- to  1/2-inch thickness.

Using a cookie cutter (or rim of a small juice glass), cut out small circles of dough. Roll each circle with a rolling pin into an oblong shape. Pour some sugar on a piece of waxed paper. Dip cookie in sugar on both sides. Shake off excess sugar and place on cookie sheet. Bake at 350 degrees for 15 minutes.

Per cookie: 74 cal.; 1 g pro.; 6 g carb.; 5 g fat (3 sat., 2 monounsat., 0 polyunsat.); 14 mg chol.; 1 mg sod.; 0 fiber; 1 g sugar; 62 percent calories from fat.

HOW TO CONTACT THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can e-mail twatson@sacbee.com or fax (916-556-5625). Please include your full name, your city and phone number.