Reader Rescues: Pat Michals of Escondido recently tasted a Cuban sandwich, and wants to re-create it at home. She's looking for the sliced roast pork used in the sandwiches. Back East, I used to see this product at local delicatessens, where it was called "fresh ham," though it's not like the ham you'd find in a ham-on-swiss. Does anyone know of a source in this area? Readers, if you can help her out, please send your information to the address below. And thanks!

Reminders: Claire Yacoub of Carlsbad is still looking for an authentic biryani recipe. This is an Indian dish that uses rice, vegetables and spices.

- Barbara Warner of Murrieta requested several recipes recently because her cookbooks are in storage. Readers came through, especially Lorrie Rocek of Oceanside. Barbara, I'll mail these to you, but I did want to share a couple with Bites readers.

One of Barbara's requests was for Chicken Paprika. Lynda T. of Escondido sent in this version:

CHICKEN PAPRIKA

2 pounds chicken parts

1/4 cup flour

1/2 cup shortening

1 can (10.5 ounces) condensed tomato soup

1/2 cup water

1 cup sliced fresh mushrooms

1/3 cup onion

2 teaspoons paprika

1/4 teaspoon black pepper

1 small bay leaf

1/2 cup sour cream

Dust chicken with flour. In large skillet, brown chicken in shortening. Pour off excess drippings. Stir in remaining ingredients except for sour cream. Cover and simmer for about 45 minutes or until chicken is tender, stirring occasionally. Remove bay leaf. Blend in sour cream. Cook, covered, on low heat for 10 minutes. Serves 4.

Lorrie pointed me to this online recipe for Chocolate Tea Bread in reply to another of Barbara's requests. It's posted at grouprecipes.com, where it says it comes originally from Taste of Home magazine.

CHOCOLATE TEA BREAD

1/2 cup applesauce

1/3 cup shortening

2 eggs

1/3 cup water

1 1/4 sugar

1 1/2 cup all-purpose flour

1/3 cup baking cocoa

1 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon baking powder

1 cup semisweet chocolate chips

1/3 cup chopped walnuts, optional

Glaze:

1/2 cup confectioners' sugar

1 to 2 tablespoons milk

1/4 vanilla extract

Pinch salt

Preheat oven to 350 degrees. Grease one 9-inch-by-5-inch loaf pan.

In a large mixing bowl, combine applesauce, shortening, eggs, water and sugar. Beat on low speed for 30 seconds. Combine dry ingredients and add to applesauce mixture. Beat on low for 30 seconds. Then beat on high speed for 2 1/2 minutes. Scrape down sides of bowl as needed. Fold in chocolate chips and nuts (if using). Pour batter into prepared pan.

Bake 60 minutes or until inserted toothpick comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack. Cool completely. Combine glaze ingredients and drizzle over bread. Makes 1 loaf.

Contest Corner: This year is the 20th anniversary of the Tabasco Community Cookbook contest, which honors those fun and funky fundraising community cookbooks. And you don't have to be a big group to win. Last year's winner was "A Little Taste of Heaven Since 1857," a book published by the sesquicentennial committee of Morehead City, N.C., population 9,462. Cookbooks published in 2008 and 2009 are eligible; deadline is Sept. 25, 2009. Winners will receive contributions to their charities from $2,500 to $500. Find official entry forms and awards rules at www.Tabasco.com, or send a self-addressed stamped envelope to Tabasco Community Cookbook Awards, c/o Hunter Public Relations, 41 Madison Ave., Fifth Floor, New York, NY 10010.

Got a food question? Missing a recipe? Write to North County Times staff writer Laura Groch at Bites and Pieces, North County Times, 207 E. Pennsylvania Ave., Escondido, CA 92025 or e-mail to bites@nctimes.com.

Contact staff writer Laura Groch at (760) 739-6658.