Clark Bar sightings plentiful
I’ve never been a big fan of Clark Bars myself, but I’m clearly in the minority. And when Thomas Gaughran sought help in finding this candy that dates to the beginning of the past century, his fellow readers promptly came to the rescue.
Pearl Prunetta and Harriet Rosenberg spotted them at the JoAnn Fabric and Craft superstore at 2160 N. Rainbow Blvd. (there’s another at 651 Marks St. in Henderson), Joe Sortino found them at Cost Plus World Market at 2151 N. Rainbow Blvd. (there’s another at 3890 Blue Diamond Road), Leonard Rezac found them at the Cracker Barrel in Kingman, Ariz. (there’s also a Cracker Barrel in St. George, Utah) and Paul-Andre Beaulieu orders them from www.VermontCountryStore. com (802-776-5730). …
For Karen Ericson, who’s looking for Stella d’Oro anisette biscuits, Barbara Kulmatycski spotted them at Albertsons at 8350 W. Cheyenne Ave., Colleen Sams found them at Albertsons at 2650 W. Horizon Ridge Parkway in Henderson and Barb Roth said that Glazier’s Food Marketplace, 8525 W. Warm Springs Road, carries the whole Stella d’Oro line. …
For David Olson, who’s looking for Plugra Unsalted Butter, Ellen Dreyer reported finding it at Albertsons at 2910 Bicentennial Parkway in Henderson. …
For Rita Bowman, who’s looking for slab bacon, Kalynn Branch suggested Mario’s Westside Market at 1960 N. Martin Luther King Blvd. …
More on shrimp egg foo young: Carol Billett recommended the version served at the Noodle Exchange at the Gold Coast, 4000 W. Flamingo Road, Karin Earley recommended the Coronado Cafe at the South Point, 9777 Las Vegas Blvd. South, and Bev Greer recommended Golden China, 3830 E. Flamingo Road. …
More on good Reuben sandwiches: Anne Raymundo recommended Deli Den at 6640 N. Durango Drive. …
Here are more reader requests.
Barbara Sambrano: squaw bread as good as that from Schats Bakery in Bishop, Calif.;
P. Parrett: a local source for Shelby’s Six-Gun Chili;
Gary L. Webb: a local source for pickled bologna;
Carol Kessler: a local source for sodium hydroxide, and any reputable source for essential oils at reasonable prices;
Ginger McGraw: dried cannellini beans;
Jay P. Raman: a local source for Vidalia Sweet Onion Relish;
Paulina Roth: Rouille mayonnaise cream spread;
Art Stoughton: Ivar’s Clam Chowder;
Nick Punnett: Campbell’s black bean soup;
Charlene Byrd: Boston Market frozen sweet-potato casserole;
And Alan Bianco: LaMonica scungilli in 29-ounce cans, Tuttorosso or Luigi Vitelli Italian plum tomatoes in 28-ounce cans and Peter Luger steak sauce.
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 email her at hrinella@reviewjournal.com. Include your first and last names. Because of the volume of mail received, we can’t respond to each request.
