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Culinary SOS

Steak, Seafood and Poultry Can Work Well in the Tenderloin Salad

May 12, 1988|ROSE DOSTI | Times Staff Writer

Dear SOS: I would very much appreciate it if you would procure a recipe for tenderloin salad from the Tenderloin Room at the Chase Park Plaza Hotel in St. Louis, Mo. It's a delicious salad containing steak along with several other meats.

--MRS. C.E.B.

Dear Mrs. C.E.B.: We liked it, too. You can, if you want, substitute any other meat, fish or poultry for the turkey and corned beef, to vary the salad. Chicken, leftover pork or roast beef and even shrimp will do well in this salad.


1 Belgian endive, chopped

1/2 head small Romaine lettuce, chopped

1/2 bunch spinach, chopped

1/4 head iceberg lettuce, chopped

1 radicchio, chopped

Roquefort Dressing

8 ounces cooked turkey, cut julienne

8 ounces corned beef, cut julienne

8 ounces Swiss cheese, cut julienne

2 tomatoes, each cut into 8 wedges

1/2 red onion, sliced and separated into onion rings

1/2 green pepper, cut into strips

2 hard-cooked eggs, each cut into 8 wedges

Toss together chopped endive, Romaine, spinach, iceberg lettuce and radicchio in bowl. Toss with small amount of Roquefort Dressing. Mound mixed greens on 4 plates. Garnish each plate with equal amounts of turkey, corned beef, cheese, tomato, onion, green pepper and egg wedges. Makes 4 servings.

Roquefort Dressing

1/2 cup crumbled Roquefort

1/4 cup vinegar

1/4 cup oil

1/2 cup bottled French dressing

Black pepper

Lemon juice

Mix together Roquefort, vinegar, oil, French dressing, pepper and lemon juice to taste.

Makes 3/4 cup dressing.

Dear SOS: I've lost my favorite recipe for tuna casserole made with rice, frozen peas and canned mushroom soup. Can you help?


Dear Shirley: Certainly. The recipe varies from cook to cook. We came up with a similar recipe based on the mushroom soup theme, but why don't you supply your own extras, such as frozen peas? You can add just about anything but the kitchen sink to jazz up this casserole, including any cooked or canned vegetables, olives, green onions, chopped pickles, hard-cooked eggs, or whatever.


2 tablespoons butter or margarine

1/2 cup uncooked rice (instant or regular)

1/2 cup chopped onion

1 (6 1/2-ounce) can tuna, drained

1 (10 3/4-ounce) can condensed cream of mushroom soup

3/4 cup milk

1 cup small curd cottage cheese, optional

1/2 teaspoon thyme

1/2 teaspoon salt

Buttered bread crumbs

Melt butter in skillet. Add rice and onion. Saute over medium heat until rice is golden. Remove from heat. Stir in tuna, undiluted soup, milk, cottage cheese, thyme and salt. Turn into 5- to 6-cup buttered baking dish. Top with buttered crumbs. Bake at 400 degrees 30 minutes for regular rice, or follow package directions for baking instant rice, or until hot and bubbly. Makes 4 servings.

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