Dear SOS: The chocolate-macadamia pie served at Splash in Malibu is wonderful. Do you think I could have the recipe?
Dear Debi: Splash gets the pie from a bakery called A Dessert in Beverly Hills. Here is the recipe. The taste testing was divine.
4 ounces semisweet chocolate
1/3 cup butter
1/2 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
1 cup coarsely chopped macadamia nuts
Melt chocolate and butter in small bowl in 300-degree oven. Remove and stir. Set aside.
Heat sugar and corn syrup in saucepan. Stir until sugar is partially dissolved. Bring to boil. Reduce heat and simmer 2 minutes, stirring constantly.
Beat eggs in bowl and stir in reserved chocolate mixture. Mix well. Add syrup, whisking hard, then add vanilla and nuts, stirring well.
Fill Pie Crust with chocolate mixture, evenly distributing nuts. Bake at 350 degrees 45 minutes or until filling is set. Cool before serving. Garnish with shredded coconut. Makes 8 to 10 servings.
1 cup flour
1/4 teaspoon salt
6 tablespoons chilled butter
1 1/2 tablespoons chilled shortening
1/4 cup ice water
Sift flour and salt in large bowl. Cut chilled butter into tablespoon-size pieces and add to flour mixture. Work flour mixture and shortening together with pastry cutter until mixture resembles coarse meal.
Add ice water, a little at a time, pressing pastry together into ball. Wrap and chill at least 1 hour. Do not over-handle pastry. Keep mixture cool, adding as little water as possible for best results. Roll out dough and fit into 9-inch pie plate, fluting edge.
Dear SOS: Please find me a recipe for Sticky Bones.
Dear Ada: I'm with you. They're delicious, and here's a recipe.
1 cup vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1/2 cup catsup
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon black pepper
1 clove garlic, minced
4 pounds beef ribs
Combine vinegar, honey, Worcestershire, catsup, salt, mustard, paprika, pepper and garlic in saucepan. Cover, bring to boil. Reduce heat and simmer 15 minutes.
Place ribs in single layer in baking pans, cover with hot marinade and let stand 1 hour. Drain off marinade, then bake at 325 degrees 1 hour, turning and basting often with marinade. Makes 6 servings.
Dear SOS: I have been looking for an old-fashioned rice pudding recipe used by restaurants. --FRANCES
Dear Frances: How would you like this excellent pudding from the Waldorf Astoria Starlight Room? It was shared with us by the chef during a visit in 1978.
1/2 pound rice (1 cup plus 2 tablespoons short-grain rice)
2 1/2 quarts milk
1 1/4 cups sugar
1/4 teaspoon salt
3/4 cup raisins
1/2 pint whipping cream
2 egg yolks
Rinse rice in cold running water. Drain well.
Combine milk with 1/3 sugar and salt and bring to boil. Add rice, reduce heat and simmer 1 hour or until rice is soft, stirring occasionally. Add raisins, remaining sugar and vanilla to taste.
Turn mixture into oven-proof serving dish or individual pudding cups. Beat cream until soft. Add egg yolks and stir well. Spread mixture evenly over top of rice pudding. Place under broiler until browned on top, being careful cream does not scorch. Makes 6 to 8 servings.
Dear SOS: Do you have a good Mongolian beef recipe in your files?
Dear Dale: We have several recipes on file, but we like the one from Wang Kung restaurant in Los Angeles.
1 pound lean beef
1/2 teaspoon salt
1 tablespoon rice wine or other white sweet wine
1/2 teaspoon brown pepper powder
1 pound green onions
1 tablespoon sesame oil
3 tablespoons sliced garlic
Slice beef very thin. Meat will slice easily if partially frozen. Place in bowl and add 1 tablespoon soy sauce, salt, wine, pepper powder and 2 tablespoons vegetable oil.
Cut onion lengthwise, then in diagonal strips. Mix together 1 tablespoon soy sauce and sesame oil in small bowl.
Heat 1/2 cup vegetable oil in skillet or wok until very hot. Add sliced garlic and cook 3 seconds. Add beef and stir-fry over high heat 10 seconds. Add onion and sesame oil mixture and stir-fry until thoroughly heated. Serve at once. Makes 6 to 8 servings.
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.