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A healthful salad Popeye would adore

Spinach salad is colorful to look at, delicious to eat and good for you too. Gene Groner's recipe includes bean sprouts, water chestnuts, diced hard-cooked eggs, crumbled bacon and onion for plenty of flavor and texture.

Toss with a sweet and sour dressing just before serving.

Shredded cabbage and julienned red pepper are the cornerstones of Nancy Eggert's salad. A friend from Hawaii shared the recipe with Nancy.

The raisin bran muffin recipe that appeared in Hazel Geisler's Evening Independent column many years ago is the recipe Marlyne Smith wants. We are not sure if this one is that particular one, but it is popular with a number of our readers.

The batter can be kept in the refrigerator for up to six weeks to be used as needed. Fresh muffins can be available any time.

Ronna Battaglia asked for a pistachio muffin recipe. Laura Peterson found her recipe for pistachio coffee cake in a Massachusetts newspaper several years ago.

I. Anderson remembers pickled corn, a dish "old timers" in Kentucky made. Gladys Lewis, a native Kentuckian, shares her long-used recipe.

For: Barbara Ragsdale of St. Petersburg.

From: Gene Groner, also of St. Petersburg.

Recipe: Spinach Salad.

Spinach Salad


{ cup packed brown sugar

{ cup salad oil

cup vinegar

cup ketchup

1 tablespoon Worchestershire sauce


2 quarts fresh spinach leaves, torn

1 16-ounce can bean sprouts, drained, or 2 cups fresh bean sprouts

1 8-ounce can sliced water chestnuts, drained

4 hard-cooked eggs, peeled and diced

6 slices bacon, fried, drained and crumbled

1 small onion, thinly sliced

In a bottle or jar, combine all dressing ingredients. Shake well to mix; set aside.

In a large salad bowl, toss all salad ingredients. Just before serving, pour dressing over salad and toss.

Serves eight.

For: Linda Brown of Dunnellon.

From: Nancy Eggert of Dunedin.

Recipe: Crunchy Cabbage and Red Pepper Salad.

Crunchy Cabbage and Red Pepper Salad


4 tablespoons sugar

4 tablespoons vinegar

2 teaspoons kosher salt

1 teaspoon black pepper

{ cup salad oil

2 tablespoons fresh lemon juice


2 packages ramen noodles

6 tablespoons slivered almonds

6 tablespoons sesame seeds

{ to } head cabbage, shredded

1 whole red bell pepper, julienned

Mix dressing ingredients in blender; store in refrigerator overnight.

Dry roast noodles, almonds and sesame seeds on a cookie sheet in a 350-degree oven for 10 minutes; cool. Toss with cabbage and red pepper. Just before serving, add dressing and toss.

For: Marlyne Smith of St. Pete Beach.

From: Vera Kalasnik of Inverness, Carol Souder of Palm Harbor, Pauline Fitchpatrick of New Port Richey, Gail Rose of St. Petersburg, Betty Ziemer of Zephyrhills, Reeda Roper of Largo, Sheryl Hickle of Brandon, Ailene Harn of Clearwater, Mary Ann Sheehan of Bayonet Point, Dawn Cox of Tampa, Virginia Varjian of Sun City Center, Dolly Guetschow and Mary Schulz of Holiday, Dorothy Gowen and Mary Lou Berardelli of Dunedin, and Nancy Gullbrant and Louise Reichert of Seminole.

Recipe: Six-Week Raisin Bran Muffins.

Six-Week Raisin Bran Muffins

1 15-ounce box raisin bran cereal

5 cups all-purpose flour

3 cups sugar

2 teaspoons salt

5 teaspoons baking soda

4 eggs, beaten

1 cup salad oil

1 quart buttermilk

Mix dry ingredients together; make a well in the center and add wet ingredients. Mix well. Fill paper muffin cups half full and bake at 375 degrees for 20 minutes. Store leftover batter in tightly covered container in refrigerator. Batter will keep for up to six weeks. Makes about 7 dozen muffins.

Can add vanilla extract, ground allspice, pumpkin pie spice or ground cinnamon to taste. May also add extra raisins or chopped nuts if desired. Some readers top muffins with cinnamon/sugar mixture or chopped walnuts before baking. If you wish to bake the muffins all at once, they freeze very well.

For: Ronna Battaglia of Land O'Lakes.

From: Laura Peterson of Homosassa.

Recipe: Pistachio Coffee Cake.

Pistachio Coffee Cake


1 package yellow butter cake mix (Duncan Hines)

1 package pistachio instant pudding mix (Jell-O)

4 eggs

{ pint sour cream

\ cup vegetable oil


{ cup crushed pistachio nuts, shelled

3 tablespoons sugar

1 teaspoon ground cinnamon

Place cake mix, pudding mix, eggs, sour cream and oil in a mixing bowl and beat for 4 minutes. Pour half of batter into a greased angel food cake pan. Mix together topping ingredients and spread half over batter. Pour in remaining batter and top with rest of topping/filling. Bake at 350 degrees for 30 minutes, then reduce heat to 325 degrees and bake until done, about 25 to 30 minutes. If making muffins, reduce baking time.

For: I. Anderson of Port Richey.

From: Gladys Lewis of Dunedin.

Recipe: Kentucky Pickled Corn.

Kentucky Pickled Corn

Select corn that is full and not too hard. Shuck, and remove silk. Place corn in boiling water and boil for 5 to 10 minutes. Remove from hot water and place in cold water. When cool enough to handle, cut off corn close to the cob. Pack in clean, sterilized quart jars. Place 2 heaping tablespoons pickling salt (NO SUBSTITUTE) on top, and fill jars with cold water. Put lids on tightly, and place in a cool place. When corn is pickled, Gladys puts on new lids and stores the jars in the refrigerator.

Recipe requests

Estella Daywalt of Pinellas Park is looking for the recipe for tomato gravy.

Estella enjoyed it years ago in Pennsylvania.

Do you have a good recipe for creamy broccoli soup?

Evelyn Atherton of Palm Harbor has tried several recipes that use milk, but the results have been watery, so she needs your special hints.

You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.