I'm about to post one of those “Natural Area” signs on my garden. It's taking over. Even the yard contains a good bit of volunteer mint, cilantro and lemon balm. It smells delicious when we mow.

        The rest of the yard, which is entirely broad leaf weeds, is still culinary — dandelion greens and epazote. The nine tiny collard starts I set out in early May grew to provide enough greens for the entire neighborhood. I hung bags of the beautiful silvery leaves from doorknobs late at night, a warm up exercise for next month when I begin delivery of midnight zucchini.

        I am happy to share. Most restaurants, however, are reluctant when it comes to recipes. So here are my best stabs at your restaurant recipe requests.

        • Tim Benton in Mount Lookout thinks the chicken tortilla soup served at Arthur's in Hyde Park is outstanding. Arthur's promises the recipe. Promises, promises.

        Here's a version from my current favorite cookbook, Mexican (Hermes House; $12.95). Bulk it up with chopped, cooked chicken and simmer until heated through.

Chicken Tortilla Soup

       4 corn tortillas (8-inch size)
       1 tablespoon vegetable oil, plus extra for frying
       1 small onion, diced
       2 garlic cloves, crushed
       1 14-ounce can plum tomatoes, drained and chopped
       4 cups chicken stock
       Leaves from small bunch of cilantro, chopped
       Salt and pepper, to taste

        Cut tortillas into long strips 3/4-inch wide. Pour 3/4-inch of vegetable oil into heavy frying pan. Heat oil and fry tortilla strips in small batches until crisp and golden brown, turning occasionally. Remove tortillas and drain on paper towels.

        Meanwhile, heat 1 tablespoon oil in large, heavy saucepan. Cook onion and garlic over medium heat 2 to 3 minutes until onion is translucent (do not let garlic turn brown). Add tomatoes and chicken stock, bring to a boil then lower to a simmer for 10 minutes. Add cilantro, reserving some for garnish. Season to taste. Place a few crisp tortillas in bottom of each soup bowl, ladle soup on top and garnish with cilantro. Makes 6 servings.

        • Velma Lough of Mount Adams wants the Szechuan Beef recipe from, where else, the Szechuan House in Withamsville. The restaurant ignores my repeated request for the recipe, but urges me to try their carryout. Try this adaptation from Mrs. Chiang's Szechwan Cookbook (out-of- print), which states “it's like none found in our restaurants.” This is more commonly made with pork.

Beef Shreds with Hoisin Sauce

       10 green onions, sliced in 2-inch lengths (green and white portion)
       1 1/4 pounds shredded, lean sirloin or top round (easier to shred if slightly frozen)
       2 1/3 tablespoons soy sauce
       1 teaspoon rice wine or sherry
       1 teaspoon sesame oil
       1 egg white
       1 tablespoon water
        1/4 cup peanut oil
       1-inch piece fresh ginger, peeled and diced
       2 tablespoons hoisin sauce (I like Koon Chun brand)
       Cooked rice

        Mix onions with shredded beef, 1 1/3 tablespoons soy sauce, wine, sesame oil, egg white and water; set aside.

        Heat wok over high flame, then add oil. When oil begins to bubble, stir-fry ginger 30 seconds, careful not to burn. Add hoisin sauce and stir-fry another 15 seconds. Add meat mixture and stir-fry 3 minutes or until just done. Add last tablespoon of soy sauce, toss until heated and serve over rice. Makes 4 to 6 servings.

        • Jane Moran of Symmes Township is looking for the Texas Shrimp recipe served at Chester's Roadhouse in Montgomery. We're out of luck because Chester's has closed. But let's speculate: Are the shrimp called “Texas” due to their size, origin or spiciness? Peruse the recipes at www.texascooking.com , or try this from Fish (Macmillan; $27.50).

Spicy Grilled Shrimp

       2 pounds large shrimp
       1 large garlic clove, minced
       1 tablespoon coarse salt
        1/2 teaspoon cayenne pepper
       1 teaspoon paprika
       2 tablespoons olive oil
       2 teaspoons lemon juice
       Lemon wedges

        Peel the shrimp. Mix garlic, salt, cayenne and paprika. Add olive oil and lemon juice to make a paste. Rub paste on shrimp. Grill or broil shrimp, 2 to 3 minutes each side. Serve hot or at room temperature, with lemon wedges. Makes 4 servings.

Give up these recipes . . . please

        • Lemon cake using lemon pudding for Ula Corsi in Bethel.

        • Chicken lasagna for Marion Howarth in Bridgetown.

        • Lemon pound cake, using a mix with a lemon and orange juice glaze for Sheila Minor in Blue Ash.

       
       Send food questions, tips, recipe requests and recipes to Saucy Cook, c/o the Enquirer, 312 Elm St., Cincinnati 45202; fax: 768-8330; e-mail: foodlady@zoomtown.com. Please include name, neighborhood, e-mail and phone number.

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