Sam S

A few months ago I printed out a recipe for a baked dish that was something like chiles rellenos, but it was more layered than stuffed. I remember that it used canned green chiles and strips of cooked turkey, and the topping was a popover-like batter or cornbread. I want to make this today, and I can't find the printout! Does anyone remember this recipe or know where I can find it? Thanks!

If you received a handmade Christmas card from a family member or friend *last* year, would you be offended if that person sent a store-bought card *this* year?

I've been making handmade cards, but don't want anyone to be upset next year if I send boxed cards!

I recently purchased a cast iron skillet. I've seasoned it according to the directions and have used it about half a dozen times. It's great for foods that can be stirred, like scrambled eggs.

However, when I cook something that can't be stirred--such as pancakes or quesadillas--the food in the center of the pan burns, while the food near the edges remains undercooked. I thought that even heating was an advantage of cast iron cookware, so I'm baffled. I've tried using low heat, high heat, more oil, less oil; none of that helps. My spouse is about to toss the new skillet and go back to the nonstick. Any ideas?

I know that, for sea scallops, you have to remove that tough muscle band. Does this need to be done for bay scallops, too?

Also, if the bay scallops are sold frozen, should I thaw them before I saute them?

I just ordered and received stoneware plates. The rims--the entire band around the edge of the plates--are higher on one side of the plate than the other. Kind of wavy. Is this normal for stoneware, or should I be sending it back as defective? I didn't notice this on the bowls, which don't have flared rims.