Updated: May 9, 2012 9:54AM
A recipe for a unique Wilted Spinach Salad with added textures and flavors from grilled onions, walnuts, avocado and apple is in response to a request from A.K. of Chicago, and two inviting recipes using fresh pears, requested by W.K. of Evanston, are perfect for fall get-togethers.
Walnut Dusted Oven-Baked Apples and Pears, from the kitchens of the California Walnut Board, and Poached Vanilla Pears, a family favorite discovered online by Barb Harris of Palatine, are as easy to make as they are yummy.
To make 4 Poached Vanilla Pears:
Peel 4 ripe pears; cut each in half and scoop out core. Place pear halves in saucepan and barely cover with water. Add 1 teaspoon honey and 1 teaspoon vanilla extract; simmer gently about 5 minutes or until pears are tender. Stir in 2 tablespoons fresh or frozen raspberries.
Lift out pears and raspberries and place on serving dish or individual plates. Boil juice to reduce to syrup, then pour over fruit. Serve warm, either plain or with vanilla ice cream. Pears also can be chilled and served.
Before the holidays, I need a recipe for creamy Buckeyes.
Will someone share a recipe for sweet potato pie?
I would appreciate a recipe for olive salad. I think it had its origins in Italy.
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, firstname.lastname@example.org.
Please include a daytime telephone number. Sorry, requests can’t be answered personally.