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Cooks' questions have no easy answers I enjoy a good mystery as much as the next gal, even if I can't always help peeking at the last page of the book. So when someone sets a challenge -- to recover a long-lost recipe, say, or to define a quirky culinary term -- I embrace it with gusto. But this week, Mail Tribune readers have proven too much for this food sleuth's skills. I'm stumped, as you'll see from the questions that follow. Years ago, Harry and David used to make something called "Pear-serves." As I recall, it was a mixture of pear preserves with little chunks of pears and a hint of lemon. It was really good. They no longer make it, but I wondered if there's any way to get the recipe for "Pear-serves." -- Anita F., Central Point The folks at Harry and David, a division of Medford's Bear Creek Corp., remember those pear preserves, Anita. Although they don't carry the product now, the company is willing to research the recipe, according to Teresa Anderson, a customer service representative. It could take a week or 10 days to learn whether the recipe is still available. Stay tuned. I have several recipes using "Johnny's Garlic Spread" as the main ingredient but have been unable to find the recipe for Johnny's itself. Do you perhaps have it or know where it can be found? I seem to remember it appeared once in the Mail Tribune. I'm going crazy trying to locate it! Thank you. -- Judith T., Central Point Well, Judith, I have searched in conventional and not-so-conventional sites for any sign of Johnny's Garlic Spread. The Internet carries a mention of Johnny Garlic's, apparently a restaurant chain, and several brands of garlic-based spread, but no specific match. I can say with some certainty after checking Mail Tribune files that you probably didn't see the recipe here. Perhaps another reader has heard of Johnny's Garlic Spread? Stay tuned. I enjoy reading and trying many of the recipes published in the A la carte section of each Wednesday's paper. Over the years, many of the recipes have become family favorites. This note is a request for the Poppyseed Scone recipe that was published at least three years ago. I have made it on different occasions for visitors and at breakfasts and have had many compliments. I now have not been able to find it since having them on Easter. Would it be possible to have a copy sent to me? -- Martha L., Phoenix I'd be happy to supply the scone recipe, Martha, if only I had complete records. The truth is, the Mail Tribune recipe file only goes back about a year, which is when we started cataloging the dishes that appear in A la carte. Perhaps the scone recipe was popular with other MT readers willing to share? I love Caesar Salad, but I'm worried about recipes that call for raw egg. Do you know of any dressing that contains no egg? -- Patti M., Medford Finally, you've posed a question I can answer, Patti! Of course you're concerned about salad dressings that include raw eggs. The U.S. Food and Drug Administration is only the latest agency to point out that raw eggs may contain harmful Salmonella bacteria, which poses a danger to many people, including children and the elderly. To be safe, eggs should be cooked until the yolks are firm. Some Caesar dressings offer variations that include coddled eggs, but I've found a recipe that's just fine without. It's from "Romantic At Home Meals: Sneaky Strategies for Couples with Kids." The 1994 book by Nan Booth and Gary Finsler includes a great Caesar Salad recipe that even my kids will eat. No-Egg Caesar Salad Fresh ground pepper to taste 3 garlic cloves, minced 1 teaspoon anchovy paste (or 1 tablespoon Worcestershire sauce) teaspoon salt 3 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 1 tablespoon lemon juice teaspoon dry mustard 1 small head romaine lettuce, washed and dried Parmesan cheese, grated freshly, to taste 1 cup croutons (recipe follows) In a large wooden bowl, combine pepper, garlic, anchovy paste and salt. Whisk in olive oil, vinegar, lemon juice and dry mustard. Whisk well until combined. Tear romaine into pieces and add to dressing in bowl. Toss very well. Add Parmesan cheese to taste and toss well. Add croutons and toss well again. FOR CROUTONS : Cut half a 12-inch French baguette into -inch cubes. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add 1 teaspoon minced garlic. Add bread cubes and saute, stirring frequently, until lightly browned. Add to salad and proceed. Send cooking questions to JoNel Aleccia, The Mail Tribune, P.O. Box 1108, Medford, OR 97501. Call 776-4465, or send e-mail [email protected] Mail Tribune Copyright � The Mail Tribune 1999, Medford, Oregon USA