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Peppermint bark ice cream found

Considering how addictive peppermint bark is, I can’t even imagine it in ice cream. But now Virginia Fergen and the rest of us can try it, thanks to sharp-eyed readers on both sides of the valley. Jan Pacini found it at Vons at 1940 Village Center Circle in Summerlin and Maureen McCoy at Albertsons at 201 S. Stephanie St. in Henderson. …

For Karen Gillis, who’s looking for lingonberries and baker’s ammonia, Rick Nelson faxed that the former is available in the jelly aisle at Albertsons at 7075 W. Ann Road, and Bobbie Janice Carson found the latter at www.KingArthurFlour.com (or call 800-827-6836). …

For Deb Hegna, Nelson said Swedish fattigman cookies can be found at www.NordicHouse.com (or call 800-854-6435). …

For Alan Popowcer, Colby N. Pellegrino said beef Wellington is available at Fleming’s Prime Steakhouse & Wine Bar at 8721 W. Charleston Blvd., Leslie Thompson recommended Off the Strip at 10670 Southern Highlands Parkway and Debbie Caponera the Chef’s Palate at 10740 S. Eastern Ave. in Henderson. …

For Jim Koch, who’s looking for a restaurant that served fish similar to the now-closed Joey’s Only, Lana Nencescue recommended Lazy Joe’s Fish & Chips, 7835 S. Rainbow Blvd. …

For Patrick Verfurth, who’s looking for teff flour, Suzanne Atfield suggested Indian Market, 5006 S. Maryland Parkway. …

For Teresa Martin, Cheryl Bouman e-mailed that Kraft Light Three-Cheese Ranch salad dressing is available at Big Lots at 8470 W. Lake Mead Blvd. …

And for Marie Williams, who’s looking for Portuguese olive oil, Antonio Cajueiro, owner of the Brazil Store, 2585 E. Flamingo Road, said he carries it, as well as myriad specialty products from Brazil. …

The following readers are looking for:

Steve Drucker: a local bakery that makes panettone.

Joyce Hambacher: General Foods’ International Coffee in peppermint mocha flavor.

Bill Young: Reese’s low-sodium sardines.

Betty Robinson: powdered malted milk.

Barbara Keiderling: nondairy aerosol whipped topping.

Sherry Haines: Land O’Lakes lactose-free milk, which she used to get at Wal-Mart.

Joey Sbarro: Natural Ovens breads, made in Manitowoc, Wis.

Judy Strope: Aunt Nellie’s sweet and sour Harvard beets, and fresh or frozen sugar-cream pies.

Marilyn Kwasigroch: fresh pork casings preserved in salt.

Barry Cluff: Oikos organic Greek yogurt.

Herbert Inhaber: Raw horseradish root.

Readers?

Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or e-mail her at hrinella@reviewjournal.com. Include your first and last names and, if e-mailing, put “Taste of the Town” in the subject line. Because of the volume of mail received, we can’t respond to each request.

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