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Culinary SOS

The Perfect Strawberry Daiquiri

July 10, 1986

Dear SOS: With summer here, I would love to be able to make strawberry daiquiris for guests. The Food Section printed a great recipe for strawberry daiquiris made in a blender, which, I believe, called for freezing fresh strawberries. I can no longer find the recipe.


Dear Dina: We'll drink to that. The frozen strawberries make this daiquiri "perfect."


1 cup light rum

3/4 cup lime juice

1/4 cup sugar

4 cups whole strawberries, frozen

Pour rum and lime juice in blender container. Add sugar and whirl to dissolve. Drop frozen berries into blender container, a few at a time, blending until smooth. Pour into chilled glasses. Makes 6 servings.

Dear SOS: Some time ago there was a recipe for cold corn relish made with peppers and onion. I have lost my recipe but it was a very good relish with all kinds of meats.

--MRS. J.W.B.

Dear Mrs. J.W.B.: A good idea with inexpensive summer corn in markets now.


2 quarts corn kernels (about 18 ears)

2 cups chopped sweet red peppers

2 cups chopped green peppers

1 quart chopped celery

1 cup chopped onions

2 cups sugar

3 cups vinegar

2 tablespoons salt

2 teaspoons celery seeds

1/4 cup flour

2 tablespoons hot mustard

1 teaspoon ground turmeric

Simmer corn on cob in water 5 minutes. Dip in cold water. Drain and cut kernels from cobs. Do not scrape. Combine corn, red peppers, green peppers, celery, onions, sugar, 1 cup water, vinegar, salt and celery seeds. Simmer 15 minutes.

Combine flour and 1/2 cup water. Add mustard and turmeric. Add to corn mixture. Simmer 5 minutes, stirring constantly. Pack into hot clean jars to within 1/4 inch of top. Seal quickly with lids and bands that have just been scalded in boiling water.

Place filled jars on rack in deep container. Tops of jars should be covered with hot water. Bring water to boil and keep boiling gently 20 minutes. Add more boiling water, if needed. Remove jars and let cool.

Next day, check to see if jars are tightly sealed. Press center of lid. If lid stays down, jar is properly sealed. Makes 5 pints.

Dear SOS: I am having a '50s theme party for my husband, and what he most remembers about school days are his friends, football and cinnamon rolls served at nutrition time in school. I checked with Los Angeles city schools and they can't seem to find it. I thought you might have come across a recipe over the years in your column.


Dear Marilyn: The Los Angeles city schools food service sent us this recipe for their sweet rolls, which has since become a steady favorite with readers. Have a sweet time.


4 cakes yeast

2 cups lukewarm milk

1/2 cup sugar

2 teaspoons salt

1/2 cup shortening

1 large egg

1 cup cake flour

5 cups bread flour

3/4 to 1 1/2 teaspoons ground nutmeg

1/4 cup melted butter or margarine

Cake Crumb Filling

Powdered Sugar Glaze

Dissolve yeast in lukewarm milk. Combine sugar, salt, shortening and egg in mixing bowl and mix 1 minute at low speed.

Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes.

Roll out to rectangle shape. Brush with butter and sprinkle with crumb filling. Roll up jellyroll fashion. Slice into 1 1/2-inch slices. Place on greased baking sheets, cut side down, and pat out fairly flat. Let rise until doubled. Bake at 400 degrees 15 minutes. When partially cool, brush with Powdered Sugar Glaze. Makes 17 to 18 rolls.

Cake Crumb Filling

1 cup plain cake crumbs

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

Combine cake crumbs, brown sugar and cinnamon and mix well.

Powdered Sugar Glaze

2 cups powdered sugar

1/4 cup hot water

1 teaspoon vanilla

Mix powdered sugar into hot water until smooth. Stir in vanilla.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

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