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Zucchini Soup, Pie, Sticky Bones

February 04, 1993|ROSE DOSTI

DEAR SOS: Would you help me obtain the recipe for the curried zucchini soup served at Star Cafe in Montrose?


DEAR DOTI: This is a wonderful soup to serve at dinner parties or luncheons.

STAR CAFE CURRIED ZUCCHINI SOUP 1 1/2 tablespoons butter 1/2 white onion, diced 1 teaspoon garlic powder 3 zucchini, diced 6 cups chicken stock 1/2 tablespoon curry powder 1/4 teaspoon white pepper 1 tablespoon flour

Melt half of butter in large saucepan over medium heat. Add onion and garlic powder and cook until onion is tender. Add zucchini and saute until tender.

Place 1/3 zucchini mixture in blender or food processor work bowl. Add 1/3 chicken stock, curry powder and white pepper. Puree until smooth. Repeat in two batches with remaining zucchini mixture and stock. Return to saucepan and simmer 30 minutes to heat through.

In small skillet, melt remaining butter and stir in flour. Mix, stirring until flour is smooth. Gradually stir some soup into flour mixture, then return flour mixture to soup, stirring to blend well. Simmer soup 15 to 20 minutes to blend flavors and thicken slightly. Makes 6 servings.

Each serving contains about: 83 calories; 808 mg sodium; 9 mg cholesterol; 4 grams fat; 5 grams carbohydrates; 6 grams protein; 0.34 gram fiber.

DEAR SOS: There is a woman at my church who has been waiting for months for me to make Millionaire Pie. Somehow I have lost my recipe, and no one I ask seems to have ever heard of the dessert. Please help.


DEAR ORPAH: With pleasure. The pie is an old--and I mean old --standby of past generations, but still kicking. This recipe is from Clifton's Cafeteria.

MILLIONAIRE PIE 1 1/3 cups powdered sugar 1/3 cup butter or margarine, softened 1 egg 1/8 teaspoon salt 1/8 teaspoon vanilla 1 (8-inch) baked pastry shell Topping Sweetened whipped cream

Combine powdered sugar, butter, egg, salt and vanilla in bowl. Mix on low speed 15 minutes exactly. Spoon mixture evenly into pie shell. Spread Topping evenly on top of filled pie.

Using pastry tube, pipe ruffle of whipped cream around edge of pie to garnish. Chill at least 4 hours before serving. Makes 8 servings.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that diners avoid eating raw eggs. Commercial egg substitutes may be used in place of raw eggs in certain circumstances. Check egg substitute package for applications.

Each serving, with topping but without sweetened whipped cream, contains about:

423 calories; 215 mg sodium; 54 mg cholesterol; 26 grams fat; 45 grams carbohydrates; 4 grams protein; 0.36 gram fiber.

Topping 2/3 cup whipping cream 1/3 cup crushed pineapple, well drained 1/3 cup chopped pecans

Whip cream until stiff. Fold in pineapple and nuts.

DEAR SOS: Someone accidentally threw out my recipe for Sticky Bones, that great, simple recipe for beef ribs. Could you possibly send me a copy, please?


DEAR ANNE: You've struck the right chord. Here's the recipe.

STICKY BONES 1 cup vinegar 1/2 cup honey 2 tablespoons Worcestershire sauce 1/2 cup ketchup 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon paprika 1/4 teaspoon black pepper 1 clove garlic, minced 4 pounds beef ribs

Combine vinegar, honey, Worcestershire, ketchup, salt, mustard, paprika, pepper and garlic in saucepan. Cover, bring to boil, reduce heat and simmer 15 minutes.

Place ribs in single layer in baking pan. Cover with hot marinade and let stand 1 hour. Drain off marinade, then bake ribs at 325 degrees 1 hour, turning and basting often with marinade. Makes 6 servings.

Each serving contains about: 433 calories; 828 mg sodium; 112 mg cholesterol; 17 grams fat; 31 grams carbohydrates; 38 grams protein; 0.12 gram fiber.

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