Readers' kitchen cabinet

Sunset, Jan, 1997 by Linda Lau Anusasananan

"When my husband and I were first courting, we found we had a lot in common, including a favorite restaurant meal at Paul's in Berkeley, which had closed before we met. Fortunately, I had learned to make the dish myself. Love blossomed, and in 20 years we never tire of Turkish Lamb," writes Pam Peeters. Rice or couscous makes a nice accompaniment.

Turkish Lamb Shanks

Pam Peeters Sunol, California

Prep and cook time: About 2 hours

Makes: 4 servings

4 lamb shanks (about 1 lb. each), bones cracked 4 onions (about 1/2 lb. each), quartered 1 bell pepper (about 1/2 lb.), stemmed, seeded, and sliced 1 can (14 1/2 oz.) stewed tomatoes 1 1/2 cups chicken broth 1/2 teaspoon pepper 1/2 teaspoon dried thyme Hot cooked rice or couscous Salt

1. Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450 [degrees] oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.

2. Remove pan from oven; reduce heat to 400 [degrees]. Add to pan the bell pepper, tomatoes with their juice, broth, pepper, and thyme. Cover tightly; continue baking until meat pulls easily from bone, about 1 1/2 hours longer. Skim fat from pan juices; discard fat. Divide shanks, vegetables, and juices equally among 4 shallow bowls containing hot cooked rice. Add salt to taste.

Per serving: 447 cal., 24% (108 cal.) from fat; 56 g protein; 12 g fat (4.1 g sat.); 30 g carbo (6.8 g fiber); 459 mg sodium; 160 mg chol.

Bumpy Chicken

Richard Scales Bellevue, Washington

His wife's love for capers spurred Richard Scales to experiment in the kitchen. The results are moist chicken breasts baked under a blanket of whole capers, finely chopped mushrooms, and onion.

Prep and cook time: About 40 minutes

Makes: 4 servings

2 cups (6 oz.) finely chopped mushrooms 1 onion (about 6 oz.), chopped 3 large cloves garlic, minced 4 boneless, skinless chicken breast halves (about 6 oz. each) 2 tablespoons Dijon mustard 2 tablespoons capers, drained 1 teaspoon balsamic vinegar 1/4 teaspoon hot sauce 2 tablespoons reduced-fat or regular mayonnaise Parsley sprigs Salt

1. In a 10- to 12-inch nonstick frying pan, stir mushrooms, onion, and garlic over medium-high heat until mushrooms begin to brown, 8 to 10 minutes.

2. Meanwhile, rinse chicken and pat dry. Place breasts in a 9- by 13-inch baking dish and bake, uncovered, in a 375 [degrees] oven for 10 minutes.

3. When the mushroom mixture is done, remove it from the heat. Stir in the mustard, capers, vinegar, hot sauce, and mayonnaise.

4. Spread the mushroom mixture over the chicken and continue baking until chicken is no longer pink in center of the thickest part (cut to test), 15 to 20 minutes longer. Transfer to plates and garnish with parsley sprigs. Add salt to taste.

Per serving: 246 cal., 16% (40 cal.) from fat; 41 g protein; 4.4 g fat (1.1 g sat.); 7.2 g carbo (1.3 g fiber); 452 mg sodium; 101 mg chol.

Banana Almond Cake

Jan McHargue Benicia, California

A bag of ripe bananas inspired Jan McHargue to create this coffee cake. You can enjoy the banana cake with its spicy brown sugar-almond topping and filling for brunch, with coffee, or for dessert.

Prep and cook time: About 1 hour and 10 minutes

Makes: 12 servings

1/2 cup (1/4 lb.) butter or margarine 1/2 cup firmly packed brown sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup sliced almonds 3/4 cup granulated sugar 3 large eggs 2 teaspoons grated orange peel 1 1/4 cups mashed ripe banana 2 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup buttermilk

1. Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup bundt pan; brush the butter over pan sides and bottom. Mix together the brown sugar, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.

2. In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and banana.

3. Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.

4. Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.

5. Bake in a 350 [degrees] oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate. Serve the cake warm or cool.

Per serving: 333 cal., 32% (108 cal.) from fat; 6.5 g protein; 12 g fat (5.5 g sat.); 52 g carbo (1.9 g fiber); 371 mg sodium; 74 mg chol.