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A Sauce and a Stew


DEAR SOS: On a recent trip to Bakersfield I had dinner at a restaurant called Mama Tosca. Alfredo sauce was used on many of the dishes there, and I'd appreciate a copy of the recipe.


DEAR ANNETTE: Mama Tosca's Alfredo is a blender sauce that's easy to prepare and can be heated up whenever needed.



1 (1-pound) bunch spinach

3 tablespoons dried crushed basil

1 (1/2-ounce) bunch fresh basil, stems removed

1/2 cup pine nuts

1 1/4 cups grated Parmesan cheese

1 1/4 cups grated Romano cheese

Dash salt

Dash white pepper

Dash black pepper

1/4 cup vegetable oil

1/4 cup olive oil

2 tablespoons lemon juice

3/4 cup butter or margarine

2 cups whipping cream

2 tablespoons chopped parsley

Hot cooked pasta

Wash spinach, remove stems and pat leaves dry. Combine spinach, dried and fresh basil, pine nuts, 1/2 cup Parmesan cheese, 1/2 cup Romano cheese, salt, white and black peppers, vegetable and olive oils and lemon juice in food processor. Process until pureed.

Melt butter in saucepan. Add whipping cream, 3/4 cup Parmesan cheese, 3/4 cup Romano cheese and parsley. Cook, stirring, until well blended.

Whisk in pureed mixture until well combined. Bring to boil, stirring occasionally. Simmer 2 to 3 minutes to blend flavors. If sauce separates, return to food processor and process until well blended. Makes enough sauce for 8 servings.

DEAR SOS: Some time ago you ran a recipe for Paul Lynde's beef stew. If you can find the recipe, please reprint it. My husband is tired of chicken and turkey.


DEAR MARY: This stew, created by the late comedian Paul Lynde, is famous for its use of canned foods. It's ideal for use in a slow cooker.



2 pounds beef stew meat, cut in 1-inch cubes

1 (1-pound) can diced carrots, drained

1 (1-pound) can small whole onions, drained

1 (1-pound) can whole peeled tomatoes

1 (1-pound) can green peas, drained

1 (1-pound) can cut green beans, drained

1 (1-pound) can small whole potatoes, drained

1/2 can beef consomme

1/4 cup quick-cooking tapioca

1 tablespoon brown sugar

1/2 cup fine dry bread crumbs

1 bay leaf

1/2 cup dry white wine

Salt, pepper

Combine meat, carrots, onions, tomatoes, peas, green beans, potatoes, consomme, tapioca, brown sugar, bread crumbs, bay leaf and wine in large casserole. Season to taste with salt and pepper. Cover and bake at 250 degrees 6 to 7 hours. Makes 8 to 10 servings.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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