Time running out on Pillsbury Bake-Off

Thanks to his fellow readers, Harvey Brown won’t have to render his own chickens to obtain the chicken fat that’s so wonderful in soups and lots of other things. Naomi Plisky said chicken fat in jars can be found in the kosher department at Albertsons at 2550 S. Fort Apache Road, and Lois Ripes said she gets it at the deli counter at Bagelmania, 855 E. Twain Ave. ...

For Minnie Mistretta, Libby Casolari emailed that fig cookies can be found at Siena Trattoria and Deli, 9500 W. Sahara Ave. ...

And for all of us who are lovers of seafood in the desert, Paul V. Colman wrote to suggest the Yukon Grille at Arizona Charlie’s Boulder, 4575 Boulder Highway, where, he said chef Tirzo Hernandez “knows how to cook fish.”

Reader requests

Maureen Glynn is looking for fresh or frozen kaffir lime leaves, preferably in Henderson. ...

Rick Rosen is looking for fresh, locally produced blood sausage. ...

And Bruce Benz is looking for a local source for Schweppes or Canada Dry bitter lemon, “a mixer used with gin or vodka for a cooling and refreshing summer drink.”

Readers?

Your cooking could finally pay off

Here it is — your last chance to win $1 million in the 46th Pillsbury Bake-Off Contest.

For this year’s contest, entries were taken by category in different time periods. The last category, Quick Rise & Shine Breakfasts, is open through Aug. 8. It encompasses both sweet and savory dishes, from cinnamon rolls, pastries and other breakfast breads to breakfast casseroles, sandwiches and other egg dishes.

Recipes must have seven ingredients or fewer, require 30 minutes or less of active preparation time and use two of the eligible ingredients. For a list of those ingredients (which are way too numerous to list here) and information on entering, go to www.Pillsbury.com.

Here’s a recipe for a past winner to inspire you:

EASY BREAKFAST PIZZA

1 can (13.8 ounces) refrigerated pizza crust

8 eggs

¼ cup half-and-half or milk

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons butter

1 container (8 ounces) chive, vegetable or regular cream cheese

8 slices bacon, crisply cooked

Green onions, if desired

Preheat oven to 425 degrees. Spray a 12-inch pizza pan with nonstick cooking spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.

In medium bowl, beat eggs, half-and-half, salt and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat.

Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza.

Bake 12 to 15 minutes, or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.

Serves 8.

— Recipe from Pillsbury

Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or email her at hrinella@reviewjournal.com. Include your first and last names and, if emailing, put “Taste of the Town” in the subject line. Follow @HKRinella on Twitter.