Donald Pallack is looking for marble rye in a restaurant-style loaf with slices that are all the same size — understandable to anyone who, like me, gets frustrated trying to make sandwiches with really huge pieces and really tiny pieces from the same loaf.
At any rate, readers have two suggestions: Great Buns Bakery at 3270 E. Tropicana Ave. and Panera Bread, which has three locations in the valley.
Great Buns was suggested by Valerie Weinberg, Robin Vegas and Marie Villareale, the latter of whom added that the bread is available there in 1- and 2-pound loaves, sliced ½ inch thick or, by request, ¾ inch thick. And Panera was suggested by Pam Crawford of Pahrump. …
For Dee Hopkins, who’s looking for Lender’s bagels, Naomi Plisky, Sandra Gersh, Sandy Sherlock and Villareale all reported spotting them at Wal-Mart.
Sherlock said she also found them at Smith’s at 2211 N. Rampart Blvd. …
More on Sanders Hot Fudge: Rob Lindley said in an email that the Motor City Coney Island location on Water Street in Henderson has been shuttered.
A call to the old number put me in contact with a man who said he was the owner and would be opening soon in the Maryland Parkway area. So, more on that later.
In the meantime, William Isaac said in an email that Vons now is carrying a Sander’s Bumpy Cake — a chocolate cake with tubes of marshmallow across the top, covered in fudge icing.
And Kathy Wilke sent an alternative recipe for the fudge sauce, which she said she got years ago from Gloria Pitzer’s website:
SANDERS-STYLE HOT FUDGE SAUCE
1 14-ounce can Eagle Brand Milk
14 ounces light Karo syrup
12 ounces Nestle’s Milk Chocolate Chips
¼ pound butter
Combine ingredients in top of a double boiler over simmering water and stir until chocolate melts.
Continue to cook, stirring a few times, for 30 minutes. Remove from heat, then beat with a mixer until smooth.
Cool, pour into jar, tightly cap and refrigerate.
The recipe is from Gloria Pitzer’s Secret Recipes Newsletter
Here are more reader requests:
Laura Brown: maple-nut ice cream, in quarts or half-gallons;
Harvey Lawrence: a “reasonable replacement” for Moosabec Sardines, which are no more;
Bernard Bronstein: a local deli that serves Montreal Smoked Meat;
Irene Lemley: a restaurant that serves Pittsburgh-style Famous Devonshire — “toast points piled high with chicken or turkey, asparagus, hot bacon and bubbling with lots and lots of cheese!”;
And Ken Wolt: reader recommendations for restaurants that serve fried chicken.
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