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If you know drink, she'll be pleased as punch

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By JEFF HOUCK

jhouck@tampatrib.com

Published: July 5, 2009

Reader Janice Gilley has hunted for a recipe for a non-alcoholic punch she made about 25 to 30 years ago. She originally got it on Channel 13 in Tampa.

"I think it was on the show titled 'At Home With Rozelle.'" Gilley writes. "It contained milk, vanilla ice cream and ginger ale, but I don't remember the other ingredients. It was different from any punch I have ever had. Very, very good."

Leftover requests

Maryellen Heuer of Tampa still wants a cake she enjoyed at Maas Bros. department store. It had a fruit-and-nut frosting between the layers.

Joanne Feliciano of Tampa still wants the recipe for the best tuna salad she ever ate. She had it once at Marie's Italian Deli in the Bronx at 149th Street.

Pairings to go

Mystified about what wines would go best with the food you're cooking?

Natalie MacLean, creator of the wine Web site Nat Decants (www .nataliemaclean.com), has created a Drinks Matcher application that works on an iPhone, iPod Touch, BlackBerry Bold or BlackBerry Curve.

The Drinks Matcher, produced with software developer bitHeads, has a database of more than 380,000 pairings and suggestions. It costs $2.99 and can be downloaded from the online stores for iPhone or BlackBerry.

Something for summer salad season

You can't throw a picnic without including a refreshing salad. I checked. It's a culinary law.

That being said, it doesn't hurt to eat light and healthy during the hotter months. I found a recipe for a black bean, edamame and wheat berry salad that looked pretty tasty. It comes from Pompeian Olive Oil, which is selling a new blend of extra virgin olive oil and canola oil infused with DHA, an essential fatty acid that supports brain, eye and heart health.

BLACK BEAN, EDAMAME AND WHEAT BERRY SALAD

4 cups water

1/2 cup dry wheat berries

1/2 cup of a 15-ounce can black beans, rinsed and drained

1 cup frozen, shelled edamame, thawed

1 cup chopped tomato

1/2 cup finely chopped red onion

2 tablespoons Pompeian Pomegranate Infused Red Wine Vinegar (or Traditional)

3 tablespoons Pompeian OlivExtra Plus

Salt and black pepper to taste

Combine water and wheat berries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are just tender.

Place in a fine mesh strainer and run under cold water to cool quickly, drain well.

Combine the wheat berries with the remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.

Makes 6 servings; about 3/4 cup per serving

Note: Wheat berries are unprocessed wheat kernels and are sold in major supermarkets and health food stores. If wheat berries are unavailable, you may substitute quick-cooking brown rice.

Seeking a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive.

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