Once upon a time, there was a very astute cold remedy manufacturer that started its ads with a little song: “A summer cold is a DIFFerent animal, an UGly animal” and then proceeded to tell us how their product could tame that beast better than anyone else’s could. All I can say is cold remedy ads have changed significantly during the past 20 (plus) years, but summer colds most assuredly have NOT.

I say this with the conviction of one who has been trying to send said UGly animal packing, to no avail. In appreciation for my constant contributions to the growth of their industry, tissue manufacturers have treated me to “Don’t Get Well” cards with the implication that healthy sinuses are highly overrated and coughing fits have resulted in one relocated kidney (I’m still not sure just where it went).
On the bright side, coughing must count as some sort of exercise, because after a while you begin to “feel the burn” and realize that there is not one muscle in your entire body that doesn’t hurt. I’m happy to be in the home stretch recovery-wise, but I must admit at times it’s nice to be just stuffy enough to still get a little sympathy.

Renee Preeshl has provided us with another avocado recipe, “Pat’s Boat Dock Dip,” but I suspect it would be just as good in Myrick Park or even on your own deck.

Gene Sipes of Sparta, Wis., shared a recipe for black walnut pound cake for Alice Long, along with the query “Where do you get black walnuts up here?”

Ideas for serving polenta have not exactly been pouring in for our anonymous friend, but the one that has come in looks well worth trying. I have faith that there are lots of recipe ideas for that cornmeal concoction out there, so please keep it in mind.

Betty M. is looking for Tuscany Tomato soup, which she describes as “the most wonderful soup I’ve ever tasted.” She thought a similar soup had run in the Exchange, but the closest I could come was Zuppa Toscana, made with potatoes, sausage and kale. Let’s see if we can come up with something for Betty.

If you don’t have a tomato soup recipe, how about one for potato soup? Donna Kramer would like a potato soup like that served at Maid-Rite. She’d also like to be able to make potato skins like Grizzly’s does.

We haven’t heard from Alice Svec of La Crosse for a while, but she has some requests for us, too: summer salads, especially one made with green and black olives; and Spanish recipes, especially paella and tapas.

Remember that any time is a good time to send requests. If there are a lot of them, it might be a while before yours appears in the column; conversely, if there are only a few, yours will be there in a jiffy.

Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at: Reader Exchange, c/o

La Crosse Tribune, 401 N. Third St., La Crosse, WI 54601; e-mail: exchange@lacrossetribune.com or send a fax to (608) 782-9723.

Pat’s Boat Dock Dip

1/2 cup cilantro

1 cup Italian dressing

5 green onions, diced

2 jalapeno peppers, diced

2 cups Jack Cheese, shredded

4 tomatoes, chopped

1/2 can sliced black olives

2 avocados, diced

1/2 teaspoon salt

Combine all ingredients and serve with tortilla chips.

(Shared by Renee Preeshl)

Black Walnut Pound Cake

1 cup butter

1/2 cup shortening

3 cups sugar

5 eggs

2 teaspoons vanilla

1 teaspoon baking powder

3 cups flour

1 cup milk

1 cup black walnuts

Heat oven to 325 degrees F. Beat butter, shortening and sugar together until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla. Combine baking powder and flour. Starting and ending with flour, alternately add flour and milk. Add walnuts. Pour into greased and floured or sprayed 10-inch tube pan. Bake 1 hour and 10 minutes.

(Shared by Gene Sipes, Sparta)

Polenta Sausage Bowl

1 16-ounce refrigerated polenta with sun-dried tomatoes

2 medium zucchini, halved lengthwise

1 tablespoon cooking oil

Salt and pepper to taste

1 pound bulk Italian sausage

1/2 pound fresh mushrooms, sliced

1 cup grape tomatoes

1 teaspoon dried Italian seasoning, crushed

Finely shredded Parmesan cheese

Heat broiler; lightly grease baking sheet. Cut polenta in 12 slices; place polenta and zucchini halves on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil 4 to 5 inches from heat for 8 to 10 minutes, turning once, until polenta is lightly browned and zucchini is crisp-tender. In large skillet cook and break up sausage over medium heat until sausage begins to brown; drain. Add mushrooms, tomatoes and Italian seasoning to skillet; cook 5 minutes, until meat is no longer pink. Slice zucchini crosswise; spoon sausage mixture and zucchini over polenta.

(Shared by an anonymous friend)

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