These applets aren't for your iPhone

Last week, Maria Vega of Tampa requested a recipe for applets and cotlets.

"These are all-natural candy, pure fruit purees coated in powdered sugar," she wrote. "This is an Armenian recipe."

Dan and Kate Donegan of Sun City Center sent in a recipe for Maria to try. It's from Washington state and dates to about 1966.

Searching for stuffing

"I loved the turkey dressing (stuffing) at Morrison's Cafeteria," writes Gina Schmidt of Tampa, recalling a longtime local landmark. "I have searched online and I have tried to duplicate the recipe myself, both to no satisfaction. Maybe someone in the area who worked at Morrison's will remember the recipe."

Questions for RL&F

Betty Schweikhart of Tampa asks an interesting couple of questions:

"What happens to all the recipes that people ask for and are not selected to be printed? As I read your column, I also would like to try some of the recipes that people are looking for. Do you just send it to them directly and bypass the paper?"

Betty, we print every request and as many recipes sent in response as space allows.

She also writes, "I am especially interested in any old recipe from local restaurants that were favorites but the restaurant is no long around. Has someone published a book of these? Maybe you could, with all the research that you have done in getting them. If I can find these requests in your archives, please direct me."

You can try our recipe archive at TBO .com by typing in the keyword: Recipes. There you can search the database of recent recipes from the column.

As for the book, we've talked about compiling our favorites, but it's much more fun to do it in the newspaper.

Food blog to try

Longtime readers of the Tribune might remember a column we published by Pam Brandon and Anne-Marie Hodges called "The Divas of Dish."

Pam's daughter, Katie Farmand, is a food writer who has a great blog called "The Thin Chef" at thethinchef.com. Give it a tumble. Her recipe for Greek Pasta and Meatballs looked so good, I had to share it with you.

Leftover requests

Ree Diolosa of Sun City Center wants a recipe for the olive-based house salad dressing from Longhorn Steakhouse.

Rosario D. Lopez of Spring Hill wants to make a date custard pie like she used to buy in Key West.

Cindi Lee Campbell of Valrico wants the Crazy House Salad recipe from The Old Meeting House on South Howard Avenue.

Martha Altman wants a recipe for the sauce and barbecue preparation from Old South Pit Bar-B-Que, formerly located in downtown Tampa at the bottom of the old Hillsborough Hotel.

APPLETS

2 cups tart, well-flavored applesauce

1/2 teaspoon ground cinnamon

1/4 teaspoon each ground nutmeg and cloves

2 cups sugar

2 envelopes unflavored gelatin

1/2 cup cold water

1-1/2 cups chopped nuts

Confectioner's sugar

Strain applesauce to make very smooth, or puree in a blender. Add spices and sugar to applesauce. Stir until sugar is dissolved. Soak gelatin in water for 5 minutes. Dissolve gelatin over low heat. Add dissolved gelatin to apple mixture. Stir in nuts. Pour mixture into buttered pan (8 x 8 x 2). Chill until firm. Cut into small squares and roll squares in confectioners' sugar. Makes 64 1-inch squares.

GREEK PASTA AND MEATBALLS

2 teaspoons olive oil, divided

1 small yellow onion, finely diced

2 large cloves garlic, minced, divided

1 1/2 teaspoons ground cumin

3/4 teaspoon salt, plus additional for sauce

1/4 teaspoon ground black pepper, plus additional for sauce

1/4 teaspoon hot red pepper flakes

2 1/2 tablespoons chopped fresh dill, divided or 2 teaspoons dried dill, divided

2 tablespoons chopped fresh mint, divided

3 tablespoons dry breadcrumbs

3/4 pound ground meat (beef, lamb, turkey or chicken)

1 egg white

2/3 cup uncooked orzo

2 cups canned crushed tomatoes or great-quality jarred marinara sauce

Crumbled feta cheese, to taste

Preheat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper. Set aside.

Combine oil and onion in a small skillet over medium heat. Cook until mostly translucent, about 3 minutes. Add 1 clove minced garlic, cumin, salt, pepper, and red pepper flakes. Stir, and cook until very fragrant, about 2 minutes. Transfer onion mixture to a small bowl, and set aside to cool for 5 minutes.

Combine 1 1/2 tablespoons fresh dill (or 1 teaspoon dried dill), 1 tablespoon mint, breadcrumbs, and cooled onion mixture in a medium bowl. Add ground meat and egg white. Use your hands to mix everything thoroughly, being careful not to squish or compact the meat too much.

Roll meat mixture into 1-inch meatballs (you should end up with about 20 total). As you roll them, place meatballs on the prepared baking sheet. Bake meatballs until tops are golden brown and insides are cooked through, 15 to 20 minutes, depending on the kind of meat you choose.

While meatballs bake, cook orzo according to package directions. Heat the remaining oil in a small saucepan over medium-low heat. Add remaining garlic, and stir until fragrant and just turning golden. Add crushed tomatoes or marinara, and remaining herbs. Stir and taste. Add salt and pepper to taste. Cook until heated through.

To serve, divide orzo among 4 serving bowls. Spoon 1/2 cup sauce over each serving, and top with 4 or 5 meatballs. Top with crumbled feta, or pass it at the table so everyone can add the amount they prefer.

Makes 4 servings.