Tortellini Salad so simple

Joan Bordeau writes to say she was surprised that no former employees from the original Boston Market replied to Diana Boggs' request for the Tortellini Salad recipe."I worked prep, among other positions, before Boston Market was bought out," Joan writes. "Diana will be shocked as to how this salad was made. So simple!"

Joan's instructions: Cook tortellini until it is floating in the boiling pot. Drain and cover with ice. Add julienne strips of red and green peppers.

"Then, believe it or not, add Ken's Caesar Dressing - the creamy one, not the oil-based dressing," she writes. Toss the mixture lightly and serve.

"And that was how we made this 'unique salad,' " Joan says. "Just don't go heavy on the dressing and remember that the tortellini will absorb the dressing. We refresh the salad with additional dressing if we save it for the next day. Salad remained good for serving for about three days."

Natural Kitchen help

Clarisse Castro of Lutz wrote a few weeks ago saying she craves the Steamed Vegetables Over Brown Rice with Sauce that was prepared at the Natural Kitchen on Kennedy Boulevard in Tampa.Cindi Lee Campbell of Valrico wrote to offer hints about the dish, but didn't have the recipe.

Now comes Vrnda Devi,who writes to say she felt guilty after seeing the second request.

"I used to eat there several times a week and that was one of my favorite dishes," Vrnda says. "I have the recipes; unfortunately, my things are in storage. "The ingredients: sautéed red onions with brown flour added. Tomato juice is added to complete the sauce and season to taste.

"They always used local vegetables that were in season," Vrnda says. "When I moved to New York, my cousin Robbye actually found the book they had used. When I came back to Tampa the Natural Kitchen had become the NK Cafe and everyone had become yuppies. (I miss the old days.)"

Roast pork recipe

Phyllis Scaglione wrote to say she wanted to make Cuban pork like El Carmello on Armenia Avenue in Tampa used to serve.Denise Jackson came to the rescue."On Thanksgiving and Christmas over the years, I have been making roast pork, which many years ago my grandmother would prepare for our family," Denise says.

She notes that a large leg of pork is used for larger celebrations, but a smaller and cheaper cut will work as well for dinners.

"This roast comes out very tender and flavorful," she says.

More cheese pie

A request by Donna J. Niewinski of Lutz for a pie with a graham cracker crust, cream cheese and fruit filling continues to draw replies.Judy Hanson of Zephyrhills isn't sure her recipe is the one Donna wants, "but I do know it was an all-time favorite when the Hanson family got together.

"We couldn't wait to eat our meal so we could get to the Cherry Cheesecake that my mother-in-law made," Judy says.

Leftover requests

Jean Allen is looking for a Good Housekeeping magazine recipe for a chocolate cake called Made with a Man in Mind, published in the 1960s Joan Routt wants the recipe for Shrimp a la Pepin by Art Pepin.Phyllis Scaglione wants to make Cuban pork like El Carmello on Armenia Avenue in Tampa used to serve.Denise Kanzler of Bradenton wants to make the zucchini-and-olive salad served at the now-defunct Maas Bros. department store restaurants.John Wilkinson of Tampa wants to make the Continental "special" sandwich from the old Continental Deli in Ybor City.V. Wrobel of Wesley Chapel wants to make pumpkin drop cookies with a cakelike texture. Ingredients include canned pumpkin, nuts and raisins.Archie Pitts of Lake Placid wants to make the kinds of sausage sold in Portland, Maine, and Chicago.Linda Blanton of Tampa wants the beer cheese soup she used to eat at the Caddy Shack restaurant.Sally Sahlstrom of Tampa wants the chicken salad recipe from the former Whaley's Market.Juanita Graham of Plant City wants to make the bread pudding that Kirby's Bakery used to sell.

Roberta Schatti of Tampa hopes to make Pacific Rim Salmon Sauce similar to the one used by the GreenWise Publix grocery store in Tampa.

CUBAN ROAST PORK

1. 1 (5 pound) leg of pork


2. Mojo (it can be found in the ethnic section at most grocery stores)


3. 3 garlic cloves

When ready to cook, pour marinade in a bowl and line the cooking pan with foil. Preheat oven to 325 degrees and roast pork covered with foil for 45 minutes. Then roast uncovered using the reserve marinade basting every 20 minutes until all the marinade is used.

Proper cooking of the roast is 45 minutes for every pound or until the meat thermometer reaches 175 degrees. The roast should rest 20 minutes after being removed from the oven and before carving.

HANSON CHERRY CHEESE CAKE

1. 8 ounces package cream cheese


2. 2 cups powdered sugar


3. 2 envelopes Dream Whip


4. 1 can cherry pie filling

1. For the graham cracker crust


2. 1 1/2 cup graham cracker crumbs


3. 1/3 cup soft margarine


4. 1/4 cup sugar.