Dear SOS: The seafood gumbo at TGI Friday's in Torrance is superb. Would you please print their recipe?
Dear Claudine: Certainly, but first we had to request it. The recipe arrived, and the results were declared rib-sticking g-o-o-o-d. According to TGI's general manager Peter Tracy, the gumbo is served over rice. "This may be served as an appetizer or as a complete meal with French bread, salad and bottle of wine," he said. Thanks.
TGI FRIDAY'S SEAFOOD GUMBO
1 cup frozen okra, sliced 1/4 inch thick
2 cups water
1 (6 1/2-ounce) can minced clams
3/4 cup diced onion
1/2 cup diced green pepper
1/2 cup diced canned tomatoes with liquid
1/4 cup tomato puree
1 bay leaf
2 1/4 teaspoons gumbo file powder
3/4 teaspoon salt
3/4 teaspoon paprika, or to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 teaspoons granulated garlic
1/2 teaspoon crushed dried thyme
3/4 pound small shrimp, peeled and deveined
5 ounces langostino
Combine okra, water, clams, onion, green pepper, tomatoes and tomato puree in large saucepan. Bring to boil. Reduce heat and simmer 10 minutes.
Add bay leaf, file powder, salt, paprika, cayenne, pepper, garlic and thyme. Stir and continue to simmer 10 minutes longer. Add shrimp and langostino and cook 15 minutes longer. Remove from heat and discard bay leaf. Makes 4 to 6 servings.
Dear SOS: When we lived in Los Angeles a few years back, I clipped a recipe from your Food Section for Rex Reed's Lemon Ice Box Cake. To my great dismay, I no longer find it. Is it possible you might still have it in your files?
--MRS. C. G. D.
Dear Mrs. C. G. D.: Rex Reed sent us this recipe in 1974, and it's been reprinted many times since on request of readers. His comment at the time was this: "This recipe could be made by a child, but it's better and tastier than 100 dessert recipes that take three days."
REX REED'S LEMON ICEBOX CAKE
1 (6 1/2-ounce) package vanilla wafers
1/2 cup butter or margarine
1 (14-ounce) can sweetened condensed milk
3/4 cup lemon juice
Grated peel of 1/2 lemon
1 egg, separated
3 egg whites
1 teaspoon cream of tartar
1 teaspoon sugar
Crush vanilla wafers. Melt butter and mix into wafers until well distributed. Pat into 9-inch pie plate and set aside.
Combine condensed milk, lemon juice, lemon peel, egg yolk and dash vanilla in bowl. Beat until bright yellow in color. Turn into prepared pie crust.
Beat 4 egg whites with cream of tartar, sugar and 1 teaspoon vanilla until meringue is formed. Spread over pie, forming peaks with spatula. Bake at 450 degrees until meringue is browned. Cool, then refrigerate until thoroughly chilled. Sprinkle top of meringue with additional grated lemon peel before baking, if desired.
Dear SOS: I once had a recipe for spaghetti casserole but it is missing from my file. Can you help?
Dear Joyce: This simple--and delicious--spaghetti casserole came from a well-known Los Angeles hostess, Lee Witte (formerlyAnderson) of Holmby Hills, back in 1979. It's a terrific summer buffet dish because it can be made ahead, frozen or refrigerated and heated when ready to serve.
LEE'S SPAGHETTI CASSEROLE
1 (10 3/4-ounce) can cream of mushroom soup
1 1/2 soup cans milk
1/2 teaspoon black pepper
1 (12-ounce) package thin spaghetti
1 pint sour cream
1 1/2 pounds shredded sharp American cheese
1 onion, grated
1 cup round butter cracker crumbs
1/2 cup butter or margarine
Blend soup, milk, pepper and seasoned salt and sugar to taste. Set aside.
Bring enough water to cover spaghetti to boil. Add spaghetti, remove from heat and let stand until spaghetti becomes pliable, about 10 minutes. Drain.
Place layer of spaghetti in 15-inch baking pan. Spread with thin layer of sour cream, sprinkle with thick layer of cheese and top with layer of onion. Repeat layers until all ingredients are used.
Pour soup mixture over spaghetti mixture. Saute crumbs in butter until golden. Sprinkle over casserole and bake at 325 degrees 1 hour until casserole is bubbly and spaghetti is done. Makes 10 servings.