Dear SOS: Please try to obtain the delicious recipe for lamb curry served at the Original Pantry in Los Angeles. It is served every Wednesday, and I always make it a point to be there.
Dear Joe: Durfee Bedsole, office manager at the Original Pantry, sent us this recipe, which everyone in The Times' Test Kitchen applauded after a taste.
ORIGINAL PANTRY LAMB CURRY
2 pounds lamb shoulder, cut in 1-inch or bite-size pieces, or shoulder lamb chops, boned
2 medium onions, diced medium
4 stalks celery, sliced 1/4-inch thick
3 tablespoons butter
1/4 cup flour, about
1 teaspoon ground dried basil
1 tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
Place meat and about 1 quart water in saucepan and bring to boil. Reduce heat and simmer, covered, until meat is tender, about 45 to 60 minutes.
Place onions and celery in separate pan and cover with water. Add dash salt. Bring to boil, cover and simmer 20 minutes or until tender. Drain in colander, discarding water. Place vegetables in large mixing bowl. When meat is tender, drain, reserving 3 cups liquid. Skim off visible fat. Add drained meat to drained vegetables.
In separate saucepan, melt butter over medium heat. Stir in 3 tablespoons flour until smooth. Remove from heat. Stir with wire whisk until smooth and consistency of pancake batter. If too thin, add more flour and stir with whisk until smooth.
Place reserved 3 cups liquid in 2-quart saucepan. Add basil, curry, garlic and onion powders and salt to taste. Stir with wire whisk until smooth and heat to boiling.
Reduce heat to simmer. Add roux, stirring with whisk until smooth. More flour may be added if sauce is too thin. Stir constantly with whisk until smooth. Add meat and vegetable mixture. Mix well and simmer 3 minutes. Serve over rice, if desired. Makes 6 servings.
Dear SOS: I would love a recipe for the cinnamon rolls served for breakfast at Longhi's on Maui, Hawaii. They're scrumptious.
Dear Reader: Glad you asked. Several other readers have, too, and we're happy to reprint this excellent recipe.
LONGHI'S CINNAMON ROLLS
1/2 cup warm water
1 package dry yeast
2/3 cup milk, scalded and cooled
1/2 teaspoon salt
2 cups whole-wheat flour
2 1/2 cups white bread flour
1/2 cup light brown sugar, packed
1 tablespoon ground cinnamon
1 cup chopped walnuts, optional
1/2 cup raisins, soaked in water until plumped
Combine water and yeast, stirring until dissolved. Stir in 1 tablespoon granulated sugar. Let stand 15 to 20 minutes or until yeast begins to bubble.
Combine yeast mixture, milk, 1/4 cup melted butter, 2 tablespoons granulated sugar, eggs and salt in large bowl and mix well. Add whole-wheat flour and mix well. Add enough bread flour to make semisoft dough (it should be stiff enough to knead). Knead on floured board until smooth and elastic, adding flour as needed to prevent sticking.
Place dough in greased bowl, then turn over to grease top. Cover and let rise until doubled, about 1 to 1 1/2 hours. Punch dough down. Knead briefly, then let rest about 10 minutes. Roll out on floured board into large, thin rectangle, about 23x14 inches.
Brush with about 1/4 cup melted butter. Combine 1/2 cup granulated sugar, brown sugar, cinnamon and walnuts. Sprinkle over dough. Drain raisins and sprinkle evenly on top. Roll dough into cylinder shape as for jellyroll, starting with long edge. Seal edges. Slice into 10 rolls.
Place, cut side down, on greased baking sheet. Cover and let rise in warm place until doubled, 45 minutes to 1 hour. Bake at 350 degrees 20 to 25 minutes or until browned. Brush with butter. Cool slightly. Drizzle with Icing. Makes 10 rolls.
2 cups powdered sugar
2 tablespoons corn syrup
Juice of 1 lemon or orange
Combine powdered sugar, corn syrup and lemon juice. Blend until smooth.
Dear SOS: I would like to have a recipe for the delicious broth served with steamed clams or mussels. It has a heavy garlic taste, and I believe wine is included in the recipe.
--MRS. J. R. F.
Dear Mrs. J. R. F.: Try this recipe from Tony's on the Pier, in Redondo Beach. You can substitute wine for some of the water (say one cup wine to two cups water), if desired. Discard any clams that do not open and always purchase shellfish from a reputable fish dealer for assurance of freshness and safety.
TONY'S ON THE PIER STEAMED CLAMS
3 cups water
1/4 cup melted butter
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
4 teaspoons ground buttery crackers or other cracker crumbs
Using 12 clams per person, rinse to remove sand and place in large pot. Add water, melted butter, garlic powder, parsley flakes and cracker crumbs. Cover and steam until clams open. Remove clams and serve broth in separate cup. Serve with lemon wedges and drawn butter. Makes 4 servings.
Dear SOS: I am trying to find a recipe for low-fat mayonnaise. I bought some but it was too highly seasoned. I do hope you can find one.
Dear Carolyn: How about two for the price of one? Both are different so you'll have a chance to select the one best suited to your taste.
1 teaspoon unflavored gelatin
3/4 cup milk
1 egg yolk
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
Dash hot pepper sauce
Soak gelatin in 1/4 cup milk. Add 1/2 cup hot milk and stir until gelatin is dissolved. Beat egg yolk slightly with vinegar, salt, mustard and pepper sauce and stir into milk mixture. Chill until mixture begins to thicken, then whip with rotary beater. Store in refrigerator. Makes about 1 cup and yields about 12 calories per tablespoon.
LOW-CALORIE YOGURT MAYONNAISE
1 cup plain low-fat yogurt
2 hard-cooked eggs
2 tablespoons lemon juice
1 teaspoon celery salt
1/2 teaspoon dry mustard
1/2 teaspoon sugar
Combine yogurt, eggs, lemon juice, celery salt, mustard and sugar in blender or food processor, using steel blade. Process until smooth. Makes about 1 1/4 cups, and yields about 15 calories per tablespoon.