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Culinary SOS

A Buttery Spaghetti Sauce From Disneyland

September 21, 1989|ROSE DOSTI | Times Staff Writer

DEAR SOS: About 15 years ago you printed a recipe for a spaghetti sauce from Disneyland that children would enjoy. The recipe called for melted butter added to the sauce at the end. It was great. Can you find your recipe, as I have lost mine.


DEAR LYNNE: There is nothing Mickey Mouse about this excellent sauce to serve over any kind of pasta. I like it with ziti, the fat, tubular pasta.




2 tablespoons olive oil

1 pound ground beef

3/4 cup chopped onions

1 whole clove garlic, minced

1 (1-pound, 12-ounce) can whole tomatoes

1 (6-ounce) can tomato paste

2 bay leaves

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon chili powder

2 tablespoons chopped parsley

2 tablespoons melted butter or margarine

Heat oil and add beef, onions and garlic. Cook over high heat, stirring until meat browns. Add tomatoes, tomato paste, bay leaves, basil, salt and chili powder.

Cover and simmer 30 minutes, adding water if sauce becomes too thick. Taste to adjust for seasonings. Stir in parsley and melted butter. Makes 5 1/4 cups.

DEAR SOS: My aunt in Duluth, who enjoyed the lemon pie served at Bullock's department store since the '50s, has lost her recipe and asked for a copy. Would you help, please?


DEAR ROBERTA: Certainly. We love the pie as much as your aunt does. Maybe more.



4 egg yolks

1/2 cup granulated sugar

Grated zest and juice of l large lemon

2 cups whipping cream

Meringue Crust

1 tablespoon powdered sugar

Beat egg yolks with granulated sugar, lemon zest and juice until light. Cook, stirring, in top of double boiler over boiling water until thickened. Remove from heat and cool thoroughly.

Beat 1 cup whipping cream and fold into egg yolk mixture. Turn into Meringue Crust and refrigerate at least 2 hours to set.

Beat remaining 1 cup whipping cream with powdered sugar. Spread over top of pie. Makes 8 servings.

Meringue Crust

4 egg whites

1 cup sugar

1 teaspoon lemon juice

Butter or margarine

Beat egg whites until stiff and glossy (do not underbeat). Add sugar, 1 tablespoon at time, then add lemon juice.

Generously butter 9-inch pie plate. Spoon meringue mixture into pan and use tablespoon to push mixture up, forming sides and bottom of crust. Bake at 200 degrees 2 hours.

DEAR SOS: Over the years you have printed City School recipes that my family loves, especially at holiday times. Unfortunately I lost my recipe for the oatmeal cookies. Can you help?


DEAR JENNIFER: They're sometimes called Flying Saucers. These chock-full of nutrition cookies are great in a school lunch box or for after school snacks.



1 (6-ounce) package semisweet chocolate pieces

1 1/2 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup shortening

1 1/2 cups brown sugar, packed

1 egg

1 teaspoon vanilla

1/4 cup milk

1/2 cup oats

1 cup raisins

1 cup diced almonds

Melt chocolate over hot water. Sift together flour, salt and baking soda.

Cream together shortening, sugar, egg and vanilla until light and fluffy. Mix in chocolate and flour mixture thoroughly. Stir in milk, oats and raisins. Chill.

Shape into balls about 3/4 inch diameter and roll in almonds. Place on greased baking sheet about 3 inches apart and flatten with bottom of glass. Bake at 375 degrees 10 minutes. Makes about 1 1/2 dozen.

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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