I would like a recipe for Croque Monsieur. Does anyone have one to share?
Sarah Sullivan, Bradenton
Cindy Shea of Spring Hill shares a recipe she found on the Williams-Sonoma website. The Croque Monsieur is a Parisian cafe classic and a twist on a traditional grilled ham and cheese sandwich. If you've never made a Mornay sauce, it's easy but very rich. Make sure you cook the roux adequately so there is no flour taste to the sauce. A roux is equal parts fat and flour and is a thickener for sauces. In this case the fat is the butter. This delicious sandwich has a lot of flavor going on with the cheese sauce, mustard and ham. I love the white mountain bread from the Publix bakery and that's what I used.
Linney Reynolds of Palmetto is looking for a recipe for bread and butter pickles that are hot and spicy and do not need to be cooked. She had a recipe years ago and seems to have lost it. Anne Kitko of Seffner would like the recipe for what she calls the best red pasta sauce on the planet. It was at a small pizzeria, the Gardens, on Busch Boulevard in Tampa.
I had mentioned in the column that featured the Chart House mud pie recipe that I could not find the chocolate wafer cookies and instead used a premade chocolate crust. Bonnie Barlow, Carol Binding, Dircy Bryant and Kathy Nunes all wrote to tell me that Nabisco still makes chocolate wafer cookies and that they can be found in Publix by the ice cream toppings, which, in my local store, are at the end of an aisle or also known as an end-cap.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Include your name, city and phone number.