Reader mail

Reader mail. Delaware diners and Better Cheddar are the topics today.

You ask. We answer. Every Friday.

Hi Patricia. I moved to Delaware 10 years ago from the Philly suburbs. I was used to diner foods. There is always a diner to be found in Pa. I am just so surprised I have not found [some] in Delaware. Any suggestions? I miss good old fashion diners. Thanks. Kristine LaPorte

Kristine, I'm not sure where you live, but there are some decent diners in Delaware. For breakfast, I like Crossroads, 4579 Kirkwood Hwy. 998-9368. The new Lucky's Coffee Shop & Restaurant, 4003 Concord Pike, Wilmington, formerly the Ranch House, is another good spot.

Some friends love the Hollywood Grill, 1811 Concord Pike, Wilmington, 655-1348. In Dover, there's the good old Hollywood Diner, 123 N. Dupont Highway, Dover, 734-7462. One of our editors likes the Korner Diner, 137 E. Main St., Newark and the Marsh Road Diner, 407 Marsh Road, Wilmington. A longtime favorite has been Cosmos Diner, 316 S Maryland Ave Wilmington, 994-0920. The Smyrna Diner, U.S. 13, Smyrna, 653-9980, has been around forever, but I do know they're getting ready to move to a new location. My hands-down favorite place in Sussex County is the Crystal Restaurant, 620 Rehoboth Ave, Rehoboth Beach. Jimmy's Grille, U.S. 13A Bridgeville, 337-7575, used to be great, but I've heard reports that food and service has slipped in recent years.

Not in Delaware, but not too far away, is Hank's Place, Baltimore Pike (U.S. 1) and Pa. route 10, Chadds Ford, Pa., (610) 388-7061

Last week, Ellen London e-mailed Second Helpings, wondering if we had the Better Cheddar recipe from the Back Burner To Go in Hockessin. Food columnist Nancy Coale Zippe came to the rescue. She says Sue Franck of Hockessin had sent one that comes close.

Cheddar walnut spread

2 cups grated sharp Cheddar cheese

1 cup finely chopped walnuts

1/3 cup finely chopped scallions, white portion

2 tablespoons dry white wine

1 teaspoon caraway seeds, optional

1/2 cup softened butter or margarine

Combine the cheese, nuts, scallions, wine and caraway seeds (if using) and mix well. Stir in the butter to make a spreadable mixture. Chill, covered, and bring to room temperature before serving. Nice served on rye rounds. Makes about 3 cups.

Joanne Wright also wrote to say that her sister Jackie has worked on replicating Better Cheddar for a long time and this recipe is “delicious!” (Thanks, Joanne!) Wright notes that while Jackie “isn't one for using exact measurements, this is close” to the Back Burner to Go version. (For more Better Cheddar suggestions, read the comments from the Reader Mail post on Dec. 28.)

Jackie’s Better Cheddar

1 (8-ounce) cream cheese, softened

1 block (10 ounce, perhaps) extra sharp vermont cheddar, shredded

Chopped green onions (white and green parts)

1/4 to 1/2 cup chopped walnuts

1 tablespoon of liquid smoke Dash of McCormick’s Season-All seasoned salt and/or garlic powder

Mix well and let sit for a few hours before serving.