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Culinary SOS

Tasty Rarebit Is Perfect Before or With Entree

January 26, 1989|ROSE DOSTI | Times Staff Writer

DEAR SOS: The rarebit served at the Tam O'Shanter Inn in Los Feliz is fabulous. We enjoy it both as a dip with drinks before dinner or with salad for dinner. Would love to have their recipe.


DEAR ONEIDA: Your wish is our--and Tam O'Shanter's--command. The recipe is ideal as you prefer it, before dinner or as an entree. Double or triple the recipe for a party.


6 tablespoons oil

1/2 cup flour

2 teaspoons dry mustard

1 quart milk, scalded

1/2 pound plus 1/3 cup shredded Cheddar cheese

1 teaspoon salt

1 tablespoon Worcestershire sauce

Dash hot pepper sauce

Dash cayenne pepper

2 tablespoons cornstarch

1/2 cup beer

Yellow food coloring, optional

Bring oil to boil. Add flour and dry mustard. Cook 3 minutes. Add milk, cheese, salt, Worcestershire sauce, hot pepper sauce and cayenne pepper. Cook until cheese melts. Mix cornstarch in beer and add to hot mixture. Return cheese mixture to heat and bring to boil. Add food color, if desired. Remove from heat and strain. Makes 5 1/2 cups. Serve on toast or as a dip for vegetables.

DEAR SOS: You once published a recipe for a Knudsen salmon loaf that I planned to serve at my buffet luncheon, but I've lost the recipe. Oh, woe is me.

--MRS. J.K.

DEAR MRS. J.K.: Not for long. The recipe is an old favorite of our readers and the Knudsen staff, who kindly provided the recipe when we lost ours.


2 tablespoons unflavored gelatin

1/4 cup cold water

1/2 cup milk, heated

1 egg, separated

1/4 teaspoon salt

1 teaspoon dry mustard

1 tablespoon lemon juice

2 tablespoons minced green pepper

1/4 cup chili sauce

1 tablespoon minced onion

1 1/2 cups cottage cheese

1 (7 3/4-ounce) can salmon, drained

1/2 cup whipping cream

4 strips green pepper

4 strips pimiento

Soften gelatin in cold water and dissolve in heated milk. Pour slowly over slightly beaten egg yolk. Cook over low heat, stirring constantly, until mixture thickens.

Add salt, mustard, lemon juice, green pepper and chili sauce. Cool. Stir in onion and cottage cheese.

Flake salmon and remove any bones or skin. Add to cottage cheese mixture. Chill until slightly thickened.

Fold in stiffly beaten egg white. Whip cream and fold into mixture. Pour into 1-quart loaf pan. Chill until firm.

Unmold and garnish with green pepper and pimiento strips. Makes 4 to 6 servings.

DEAR SOS: Would you please publish the recipe for Gulliver's Cream Corn.


DEAR THOMAS: Yes, it's one of The Culinary SOS reader favorites. The recipe also appears in "The Los Angeles Times California Cookbook."


8 ears corn

1 cup whipping cream

2 teaspoons salt

1 teaspoon sugar

Butter or margarine

2 teaspoons flour

Grated Parmesan cheese

Cut corn from cob and place in saucepan with whipping cream. Bring to boil, reduce heat, and simmer 5 minutes. Stir in salt and sugar.

Melt 2 teaspoons butter in small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof dish, sprinkle with cheese and dot with butter. Brown under broiler. Makes 8 to 10 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.

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