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Oatmeal Cookies, Cobb Salad, Thai Chicken

April 15, 1993|ROSE DOSTI

DEAR SOS: I would deeply appreciate a recipe for Walt Disney's Oatmeal Cookies.


DEAR MARY: Who wouldn't? The recipe is from Disneyland's executive chef, Alfred Boll.

WALT DISNEY'S OATMEAL COOKIES 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon cinnamon 1 1/3 cups butter 1 1/4 cups granulated sugar 3/4 cup brown sugar, packed 2 large eggs 2 tablespoons water 1/2 teaspoon vanilla 2 1/2 cups uncooked oats (not instant) 1 1/4 cups raisins

In medium bowl, combine flour, salt, baking soda, baking powder and cinnamon. Set aside.

Cream butter in very large bowl. Beat in granulated and brown sugars. Beat in eggs, 1 at time. Add water and vanilla and mix until well blended, about 4 minutes.

Mix oats, raisins and flour mixture into sugar mixture and stir until thoroughly blended. Drop by large tablespoons onto ungreased baking sheet. Bake at 350 degrees 9 to 14 minutes, or until light-brown in color. Cool on baking sheet before removing from pan. Makes 4 dozen.

Each cookie contains about: 128 calories; 90 mg sodium; 23 mg cholesterol; 6 grams fat; 18 grams carbohydrates; 2 grams protein; 0.12 grams fiber.

DEAR SOS: Having grown up in Los Angeles, I remember going to the Brown Derby with my parents and ordering Cobb Salad. I always thought it was the dressing that made the Cobb so special. Recently at a restaurant I was delighted to see Cobb Salad on the menu. When I ordered it, I was taken aback when the waitress asked if I wanted a French, Thousand Island or Ranch dressing. Has my memory failed me or am I wrong in thinking the original Cobb Salad had its own special dressing?


DEAR MIMI: No, your memory has not failed you. The original Cobb Salad, which had its own special dressing, is virtually a generic salad today as more and more restaurants adapt the recipe, changing ingredients and dressings.

But take heart. Here's the original recipe from the heyday of the Brown Derby.

COBB SALAD 1/2 head iceberg lettuce 1/2 bunch watercress 1 small bunch curly endive 1/2 head Romaine 2 tablespoons minced chives 2 medium tomatoes, peeled, seeded and diced 1 chicken breast, cooked, boned, skinned and diced 6 strips bacon, cooked and diced 1 avocado, peeled and diced 3 hard-cooked eggs, diced 1/2 cup Roquefort cheese, crumbled Special French Dressing

Chop lettuce, watercress, endive and Romaine in very fine pieces. Mix together in 1 large wide bowl or individual wide shallow bowls. Add chives.

Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. At serving time toss with 1/2 cup Special French Dressing. Pass remaining dressing. Makes 6 servings.

Each serving contains about: 542 calories; 548 mg sodium; 137 mg cholesterol; 51 grams fat; 8 grams carbohydrates; 16 grams protein; 1.71 grams fiber.

Special French Dressing 1/4 cup water 1/4 cup red wine vinegar 1/4 teaspoon sugar 1 1/2 teaspoons lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon Worcestershire sauce 3/4 teaspoon dry mustard 1/2 clove garlic, minced 1/4 cup olive oil 3/4 cup vegetable oil

Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. Shake well before using. Makes about 1 1/2 cups.

DEAR SOS: Possibly as long as 10 years ago the Food section published a recipe for Thai Barbecued Chicken, which called for marinating chicken, then baking. I've lost my tattered copy.


DEAR JEAN: We don't have that specific recipe but here's one that's similar (we hope) from a later period.

THAI BARBECUED CHICKEN 2 teaspoons curry powder 1 teaspoon turmeric 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup coconut milk 3 tablespoons minced cilantro, including stems 3 tablespoons minced garlic 3 tablespoons minced onion 1 tablespoon sugar 1 (3- to 4-pound) chicken, quartered Apricot Sauce

Combine curry powder, turmeric, salt, pepper, coconut milk, cilantro, garlic, onion and sugar. Rub chicken with marinade. Marinate in refrigerator at least 4 hours or overnight.

Roast chicken at 350 degrees 45 minutes. Remove from oven, turn oven to broil, and broil chicken 3 to 5 minutes on each side or until dark golden brown. Serve with Apricot Sauce. Makes 4 servings.

Each serving contains about: 554 calories; 737 mg sodium; 130 mg cholesterol; 30 grams fat; 38 grams carbohydrates; 34 grams protein; 1.02 grams fiber.

Apricot Sauce 1/2 cup apricot preserves or jam 1/4 cup apricot nectar 1 teaspoon Thai or Chinese-style chile sauce

Combine apricot preserves, apricot nectar and chile sauce in small saucepan. Heat, stirring, until mixture is blended and comes to boil. Makes 3/4 cup.

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