Reader craves cool-season dish
Cooler days are right around the corner -- really! -- which makes reader suggestions for the open-faced turkey sandwich Claudia Wright is seeking even more tempting.
Judy Stevens suggested the Grand Cafe at Red Rock Resort at 11011 W. Charleston Blvd., and Stephanie Welborn recommended Shari's Diner at 1900 N. Buffalo Drive, noting that it comes with stuffing, gravy and cranberry sauce. Paulette Fontaine recommended Cafe Cortez at the El Cortez at 600 Fremont St., adding, "just be sure to get the too-thick gravy on the side."
And Donna and Lenny Tempelman, owners of Chef's Pantry Cafe at the Summit, 2215 Thomas W. Ryan Blvd., said their sandwich with fresh-roasted turkey comes with homemade mashed potatoes. ...
For Keith Garber, who's looking for Nathan's Famous Sauerkraut in a plastic package, Donna Johns saw it in the refrigerated section at Smith's, and Paul J. Gasiewicz found it at Albertsons at 10140 W. Flamingo Road. ...
For Darl D. Rose and Barbara McBride, who are looking for sauerkraut juice, Richard Criswell e-mailed that it's available at Glazier's Food Marketplace, 8525 W. Warm Springs Road. ...
For Anthony Foeckler, Aaron Mantz e-mailed that Smucker's mixed-fruit jelly is available in small packets at many casino coffee shops and buffets, and in jars from www.Smuckers.com (or call 800-742-6729). ...
For Scott Rollman, who's looking for very hot beef Italian sausage, Chris Jensen of Village Meat & Wine, 5025 S. Eastern Ave., e-mailed, "For a six-pound batch, we can make fresh beef sausage as hot as you would like." ...
For Gary S. Gubitz, who's looking for Chinese pressed duck, Max Weinberg suggested Amlee Gourmet, 3827 E. Sunset Road. ...
More on macadamia-nut ice cream: Mary McGowan reported finding Ben & Jerry's chocolate-covered macadamia-nut ice cream at Vons and Blue Bunny white-chocolate macadamia-nut ice cream at Walmart. ...
Other reader requests:
Michael Conarroe: Progresso Chickarina soup;
Tommy Dodd: Hot Tamale Popsicles;
Stephen Salchenberger: real butter puff pastry, fresh or frozen;
Beth and Tom Norton: lobster-flavored (as opposed to the more commonly found crab-flavored) surimi;
JaieLyn McCoy: a restaurant that offers Manhattan clam chowder to go;
Connie Policriti: cranberry horseradish;
Tom Etherson: shredded codfish flakes;
Joyce Hanson: canned julienne-cut carrots, which she used to get at Vons and Albertsons;
Penny Cothran: Azteca Flour Taco Salad Shells;
And Mary Rankins: Aunt Jemima self-rising cornmeal.
Readers?
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