Dear SOS: Could you please publish the recipe for Irish potatoes with coconut cream centers in time for St. Patrick's Day?
Dear Pat: Who could refuse someone named Pat a few Irish potatoes for St. Patrick's Day? However, we don't seem to have a recipe for the confections with cream centers, only the solid candies, if that is all right with you. PADDY'S POTATOES
5 tablespoons butter or margarine, melted
1 cup peanut butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
2 teaspoons cocoa powder
2 teaspoons chopped nuts
Mix butter and peanut butter until blended. Add salt and vanilla. Gradually add 1 1/2 cups powdered sugar until mixture can be molded into potato-like shapes.
In separate bowl, combine 1 tablespoon powdered sugar, cinnamon, cocoa and nuts. Roll balls in mixture. Store in cold place until candy hardens. Makes about 3 dozen.
Dear SOS: I want to invite some friends over for dinner. They are vegetarians and I have no idea what to serve. Any suggestions?
Dear Stumped: How about lasagna using vegetables and cheese instead of meat? VEGETARIAN LASAGNA
12 ounces lasagna noodles
1 pound ricotta cheese
1 bunch spinach, washed and drained
1 1/2 cups Cheddar cheese
1/4 cup grated Parmesan cheese
Cook noodles in boiling salted water until tender, yet firm. Blend ricotta cheese and egg. In greased 13x9-inch baking dish, layer 1/3 of noodles, 1/3 of Vegetable Sauce, 1/2 of spinach, 1/2 of ricotta mixture and 1/3 of Cheddar cheese. Repeat. Top with layer of noodles and remaining sauce. Sprinkle with remaining Cheddar and Parmesan cheese. Bake at 350 degrees 45 to 50 minutes. Makes 8 servings. Vegetable Sauce
1 1/2 cups sliced mushrooms
3/4 cup chopped celery
2/3 cup chopped green pepper
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons olive oil
1 (8-ounce) can whole tomatoes
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 tablespoon dried parsley
1/2 teaspoon ground oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1 teaspoon salt
2 cups water
2 cups sliced zucchini
In large skillet, cook mushrooms, celery, green pepper, onion and garlic in olive oil 5 to 7 mintues. Add tomatoes, tomato sauce, tomato paste, parsley, oregano, thyme, marjoram, basil, pepper, salt and 1 cup water. Simmer, covered, 1 to 1 1/2 hours. Add zucchini and remaining water. Simmer 15 minutes.
Dear SOS: I need a recipe for Lace Cookies. I am interested in the cookie that is dipped in chocolate on one end, or sometimes two small cookies are sandwiched with chocolate in the middle.
Dear Hylda: Here's a basic lace cookie recipe, which you can embellish as described with melted chocolate. LACE COOKIES
1/2 cup unsifted cake flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup sugar
1/4 cup light molasses
1/4 cup butter or margarine
2/3 cup flaked coconut, optional
Mix flour, baking powder and baking soda. Combine sugar, molasses and butter in saucepan. Bring to full boil and cook 1 minute. Remove from heat. Add flour mixture and coconut and mix well. Drop by half teaspoons onto lightly greased baking sheets. (Bake only 9 at a time for easy handling.) Bake at 350 degrees 5 to 8 minutes. Cool slightly, then remove carefully from baking sheet, using thin-bladed knife or spatula. If wafer hardens on pan, return to oven a few minutes. Makes about 24 lace cookies.
Note: To roll wafers into tube shape, remove each carefully from baking sheet while still warm and roll quickly over handle of wooden spoon. Place rolls on rack to cool.
Variation: For chocolate-coated tips, melt 3 ounces semisweet dark or light chocolate in deep cup over hot water or in microwave oven. Dip 1 or both ends of rolled cookies in chocolate and place on wire rack to harden. For sandwiches, do not roll. Dip 1 side of small round cookie in chocolate. Sandwich with another cookie.
Dear SOS: A local television station aired a segment on the Siamese Castle on Melrose Avenue and mentioned a Kumquat Dressing, which I would like to have, since I have a kumquat tree but no use for the kumquats.
Dear Linda: This recipe sent to us by the Siamese Castle owners, makes quite a bit of dressing, which is used as a cold dip for salads and fried foods. KUMQUAT DRESSING
8 kumquats, cut up
1 tablespoon chopped ginger root
1 slice lemon with peel, chopped
1 slice orange with peel, sliced
2/3 cup distilled white vinegar
1 cup sugar
3 tablespoons Worcestershire sauce
2 teaspoons chili powder
3 tablespoons mayonnaise
Combine kumquats, ginger root, lemon, orange, vinegar, sugar, Worcestershire, chili powder and salt to taste in blender and blend until grated, 5 to 7 minutes. Add mayonnaise and stir 1 minute. Pour into container and chill. Makes 3 1/4 cups dressing.