Taste of the Town: Readers locate sources for Italian green beans
If it’s Italian green beans you’re looking for, no other type — not cut green, or French-cut, or wax or whatever — will serve as a substitute for these broad, meaty beans with lots of flavor. And fellow readers have found them for Mark Whittington.
Kathi Turner emailed that she spotted them at the Wal-Mart Neighborhood Market at 5940 Losee Road in North Las Vegas, and Carole Ennis and Claudia Wright reported finding them at Smith’s; Wright said they’re the store’s own brand. …
For Carol Coffey, Turner said she spotted plum pudding during the holidays at Fresh &Easy Neighborhood Market. …
For Brad Brown, she saw International Delight Amaretto at Fresh &Easy at 265 W. Centennial Parkway in North Las Vegas. …
And for John Edwards, who is looking for reader recommendations for restaurants that serve bacon-wrapped scallops, she recommended B.J.’s Brewhouse, which has three locations in the valley, and Montana Meat Co., which is at 6371 Centennial Center Blvd. and 9135 S. Durango Drive. …
For Marilyn Roth, who’s looking for red beet horseradish, Colleen Sams emailed that she found the Gold’s brand at Albertsons at 2650 W. Horizon Ridge Parkway in Henderson.
And Claude Black and Bev Greer offered a go-around: Black suggested adding juice from a can of beets to a jar of regular prepared horseradish. Greer suggested the same, but recommended draining the white horseradish in a strainer, then returning it to the bottle before adding the beet juice gradually. “Had it that night with fish and it was good as if I had bought it that way,” Greer said. …
More simple shrimp dip recipes: Ilene Farr suggested using the one that’s on the label of the Campbell’s Cream of Shrimp soup. And here’s another:
BARBARA BOND’S SHRIMP DIP
8 ounces cream cheese, softened
½ cup mayonnaise
Juice of ¼ small lemon
Dash of garlic salt
1 tablespoon grated fresh onion
2 tablespoons finely chopped celery
1 6-ounce can small shrimp, drained and chopped
Dash of pepper
Place cream cheese in a bowl and mix until fluffy. Add remaining ingredients and chill in refrigerator for three to four hours. It’s good served with Fritos.
MORE READER REQUESTS
Dennis Miller is looking for Brun-Uusto bread cheese with jalapenos, made by Brunkow Cheese of Wisconsin. …
Mikki Terrance is looking for old-fashioned farina — not Wheatena. …
Lloyd Lahti is looking for a local source for lardo. …
S. Goodman is looking for a place that serves fish and chips with a light batter, preferably on the west side or on the Strip. …
Emmanual Shields is looking for Spanish chorizo (a different product from Mexican chorizo), which he once got at Target. …
Karen Ericson is looking for Jimmy Dean Brown &Serve Sausage Maple-Flavored Links, which she used to get at Smith’s and Wal-Mart. …
And Reggie Anthony is looking for hot hunter’s sausage, like he used to get from the Dearborn Sausage Co. in Michigan. …
Readers?
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 702-383-4676 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.
