Otto Christensen of Arborg requested a recipe for tartar sauce, and Marj Duerksen of Steinbach was looking for a tartar sauce with horseradish. Thanks to Cecile Olivier of Dufresne, who sent in her favourite tartar sauce, reprinted below, to Edna Mroz of Beausejour for the horseradish version, and also to Helen Pitura.

Doreen Bray is looking for a recipe for mystery slice that used to be available at Safeway in the 1970s, and is hoping a former baker from the store might be able to help. She writes that it was never exactly the same, and was rumoured to be recycled cakes, icing and all, mixed with coconut and pressed into a pan. It was then iced with a white icing and topped with coconut.

Dorothy Sigurdson asks if anyone has a recipe for the savoury or mock duck that used to be available at Eaton's deli counter. Diane Wallace would like a recipe for date turnovers like those baked at Oma's Bakery in the McIvor Mall.

Lastly, Helen Kuchta is looking for a recipe she accidentally threw out that had been in the Free Press, for roasted garlic caesar salad dressing.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an e-mail to , fax 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Include your first and last name, address and telephone number. Please note that your recipe may not appear right away, due to space limitations.

Beer-battered fish

Sift flour and salt. Add butter and egg. Add beer gradually, stirring only until smooth. Let batter stand in a warm place for one hour. Fold in egg white.

Dip fish in batter and fry in deep oil at 350 F, about 4 to 5 minutes for fillets (turn once). Serve with fresh lemon wedges and tartar sauce.

Taste Tester Notes: This makes a light coating that puffs up nicely. I used 2 ml (1/2 tsp) of salt in the batter, and you can use oil instead of butter if you prefer. Pat the fish dry before dipping in batter. I cut pickerel fillets in half or thirds, depending on size, and fried for about 3 minutes per side. Do not overcrowd fryer, or the pieces will stick together. Remove with tongs or a slotted spoon and place on paper towel-lined baking sheets to drain. Serve immediately if possible, or place the fish on the baking sheets in a 250/275 F oven to keep warm until all of the fish is fried.

Tartar sauce

250 ml (1 cup) mayonnaise
30 ml (2 tbsp) relish
15 ml (1 tbsp) mustard
15 ml (1 tbsp) lemon juice
1 ml (1/4 tsp) Tabasco sauce

Whip together until thoroughly blended and refrigerate.

Tartar sauce (with horseradish)

Blend well and refrigerate.

Taste Tester Notes: Both of these tangy tartar sauces are good and you can choose the combination that suits your taste. Try and make the sauce at least a few hours ahead of time so that the flavours can blend. I particularly liked the sauce with onion and horseradish. (The horseradish adds subtle flavour and is not overpowering, so even those not normally fond of horseradish enjoyed this.) You can also try adding dill, as Helen Pitura's recipe calls for (use 15 ml/ 1 tsp of dried dill, or 15 ml/1 tbsp of chopped fresh dill, or to taste).