Readers yearn for favorite foods

It’s too hot to go outdoors — except maybe to escape into the chill of a supermarket’s frozen-food section. Here are a bunch of requests from fellow readers. Please keep your eyes peeled:

Sandine Hamilton: Hawaiian Potato Chips, found at Ralph’s in Southern California;

Beverly Tobias: Cherry Coke Zero in 2-liter bottles;

Dee Kolodziej: Mrs. Richardson Hot Fudge Ice Cream Topping;

Dean B. Pomerantz: a Greek restaurant that serves kokoretsi;

Ronald Maguire: Kraft Tangy Tomato Bacon Dressing;

Rosaleen Popovich: a local source for fresh homemade pierogies;

Amy Wilk: loganberry soft drink or drink base;

Darl D. Rose and Barbara McBride: canned sauerkraut juice;

Bob Witt: Orowheat New York Style Extra Sour Rye Bread, which he used to get at Smith’s;

Anna Stallone: fresh cleaned Dungeness crab meat;

Julie and Don McCuiston: a local source for spices in bulk;

Linda Murphy: ground cassava;

Sandi Thiel: Campbell’s canned Spanish Rice;

Carl Harley: an “O”-bone chuck roast — not boneless or seven-bone;

Bob Stevens: a local source for Cornish pasties;

Will Thomas: honey butter;

Pat Longdo: a local source for flat cornbread toaster cakes;

Ken Johnson: Patti’s Pickledilly Spicy Green Tomatoes in a jar, and pickled hard-cooked quail eggs in jars;

Claudette Dorian: Mexico brand ice-cream bars in rum-raisin or vanilla flavors, which she used to get at Wal-Mart;

Monica C. McAdams: a local source for Marzetti’s slaw dressing;

Jeanette Atkins: ready-made yellow-tomato soup;

Nick Christenson: fresh red chile de arbol;

Donna Carter: Mickey Gilley’s marinade powder, which she used to get at Smith’s, and Nally’s Big Chunk Chili;

Wally Peterson: Onera Original (or Mesquite) Seasoning, which he used to get in the butcher section at Smith’s;

Bee Bee Jensen: a local source for Jell-O Coconut Cream instant pudding and pie filling;

Vera Rowerts: rusks;

Marion Angell: fresh or frozen (not canned) boiled peanuts made locally;

Mike and Jo Crawford: butter brickle (not butter pecan) ice cream;

Beth Rupp: Bencheley Tea;

Chuck Adams: a local source for an English custard tart;

Vicky Petryszyn: Progresso red wine vinegar;

And Keith Garber: a local source for Nathan’s Famous Sauerkraut in a plastic package in the refrigerated section of the supermarket.

Readers?

Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or e-mail her at hrinella@reviewjournal.com. Include your first and last names and, if e-mailing, put “Taste of the Town” in the subject line. Because of the volume of mail received, we can’t respond to each request.