One of the longtime favorites at this quaint, old-English style restaurant at 1458 S. Foothill Drive is the clam dip and onion breadstick appetizer.

The recipe was published in The Tribune several years ago. We are reprinting it again for Steve Lehman.

Unfortunately, we lack the bread recipe that accompanies the dip.

Does a reader have one to share?

Request: Diane Anderson would like a recipe for a mild-flavored ginger cookie similar to what is served Mrs. Backer's Pastry Shop. Owners of the Salt Lake City bakery won't divulge their recipe, other than to say it includes Utah-made honey.

Sofia Jones wants a recipe for cream sauce served over walnut shrimp. The chef and owner at Asian Star, where Jones likes to eat the dish, do not want to share the recipe.

Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or e-mail kathys@sltrib.com.

Clam dip

1 1/2 pounds cream cheese, softened

1/3 cup minced onion

1 tablespoon fresh lemon juice

1 teaspoon salt

6 ounces chopped clams with their juice

Beat cream cheese, scraping sides and bottom of bowl frequently, until smooth. Add onion and lemon juice and salt. Continue beating 2 to 3 minutes. Slowly add clam juice while beating until mixture is smooth and fluffy; Add clams and stir just until mixed. Store in an airtight container at least 1 hour or overnight. Stir vigorously just before serving. Serve with chips, vegetables or breadsticks.

Makes 12 servings.

Source: The Five Alls