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TOP JOBS

If you like it Tex Mex, you will appreciate Brenda Spann's request.

The former Tylerite, now of Granger, Ind., has a craving for green sauce that isn't a tomatillo sauce, but is a version thinner than guacamole.

If you have a recipe for such a sauce, send it so she can have a little taste of Texas in the Midwest.

She is also is requesting a white creamy cheese sauce like that served over the chicken enchiladas at La Posada's.

If you have any other good Tex-Mex recipes, send them for next week.

Speaking of guacamole, Leo Causey of Ben Wheeler happened upon a recipe he wants to share.

It's a little unusual, but he insists that it's good.

"My wife was making guacamole and pie of some sort," he writes. "I got one of the avocados, filled the seed space with whipped cream (the kind from the can), pushed some frozen strawberries in that and topped it off with more whipped cream."

The strawberries, he writes, can be fresh or frozen.

If you have a recipe you can't wait to share with others, send it in.

In the meantime, here are a few worth trying. These are from Pat Mean's cookbook, "Tasty Temptations." Ms. Means is from Grand Saline:

STRAWBERRY PIE

1 (9 inch) baked pie crust, chilled

1 cup sugar

4 tablespoons cornstarch

3 tablespoons strawberry Jello (dry)

1 1/4 cup water

3 to 4 drops red food coloring

1 teaspoon lemon juice

1 1/2 cups fresh strawberries, cut up

Whipped topping

In a medium-sized saucepan, cook together sugar, cornstarch, dry Jello and water until thick.

Remove from heat. Add food coloring and lemon juice. Stir well. Fold in strawberries. Pour into prepared pie crust.

Place in refrigerator and cool for at least 2 hours before serving. Serve with whipped topping. You can use Splenda instead of sugar for a sugar free pie.

BANANAS 'N' CREAM

BUNDT CAKE

1/3 Crisco shortening

1 1/4 cup sugar

2 eggs

1 teaspoon vanilla

1 1/4 cup mashed ripe bananas

2 cups flour

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

3/4 cup chopped walnuts

Powdered sugar

Cream shortening and sugar. Add eggs. Blend in vanilla. Add ripe bananas and mix well.

Combine dry ingredients. Add to creamed mixture alternately with sour cream, stirring until combined. Stir in nuts.

Pour into greased and floured bundt pan. Bake in 350-degree oven for 50 minutes. Remove from oven.

Cool 10 minutes. Place on a cake plate. Dust with powdered sugar.

If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710. Readers may also fax their requests or recipes to 903-595-0335 or e-mail food@tylerpaper.com