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Caesar Salad, Quiche Lorraine

August 25, 1994|ROSE DOSTI

DEAR SOS: My colleague and I go to the El Torito in San Bernardino for their wonderful Caesar salad. The dressing is delicious. After several attempts to duplicate it, we decided to ask you to obtain the recipe, if possible. It would make us very happy.


DEAR K.R.H.: You and the other readers who have requested this recipe should find it fascinating. It contains many Mexican ingredients such as pepitas (pumpkin seeds) and cotija cheese, which are available in Mexican markets and some grocery stores.


2 corn tortillas


1 large head romaine lettuce, rinsed and spun dry

Cilantro-Pepita Dressing

1/2 cup grated cotija cheese

Roasted, peeled red pepper strips or 1 red pepper, roasted and cut into julienne strips

1/2 cup roasted pumpkin seeds pepitas

Cut tortillas into matchstick-size strips. Heat oil for deep-frying and add tortilla strips. Cook few seconds until crisp. Remove with slotted spoon, drain and set aside.

Tear romaine lettuce into bite-size pieces. Place greens on six salad plates and ladle Cilantro-Pepita Dressing on each salad. Sprinkle each dish with cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on top of each salad and garnish with pepitas. Makes 6 servings.

Each serving, without dressing, contains about:

407 calories; 489 mg sodium; 13 mg cholesterol; 37 grams fat; 15 grams carbohydrates; 6 grams protein; 3.14 grams fiber.

Note: If cotija cheese is unavailable, use any hard grating cheese, such as cacique or even Parmesan.

Cilantro-Pepita Dressing

1 medium Anaheim chile, roasted, peeled and seeded

3 tablespoons roasted pumpkin seeds (pepitas)

1 large clove garlic

1/8 teaspoon freshly ground black pepper

1/2 teaspoon salt

3/4 cup oil

2 tablespoons red wine vinegar

3 tablespoons grated cotija cheese

1 small bunch cilantro, stemmed

3/4 cup mayonnaise

2 tablespoons water

Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in blender or food processor. Blend about 10 seconds, then add cilantro, bit by bit, until smoothly blended.

Place mayonnaise and water in large stainless-steel bowl and whisk until smooth. Add blended chile mixture and mix thoroughly. Place in airtight container and refrigerate. Dressing may be stored up to three days. Makes about 2 cups.

Each 1-tablespoon serving of dressing contains about:

80 calories; 99 mg sodium; 2 mg cholesterol; 8 grams fat; 2 grams carbohydrates; 1 gram protein; 0.06 gram fiber.

DEAR SOS: Some 10 to 15 years back, you printed a recipe for quiche served at the Broadway department store restaurant. The recipe contained Swiss cheese, bacon and whipping cream, among other ingredients. I've used this recipe for years, as it was a perfect take-to-luncheon dish. I really miss it.


DEAR SHARON: I really want you to have it.


5 eggs

2/3 cup sour cream


Freshly ground pepper

Grated nutmeg

1 cup whipping cream

3/4 cup shredded Swiss cheese

1 (10-inch) unbaked pie shell

6 to 7 slices bacon, cooked and crumbled

In bowl beat eggs. Add sour cream and mix until smooth. Strain mixture through strainer. Season to taste with salt, pepper and nutmeg. Add cream and mix well.

Spread half of cheese in unbaked pie shell. Layer crumbled bacon over cheese and top with remaining cheese. Add sour cream mixture and bake at 300 degrees 1 hour or until custard is golden brown and set. Makes 8 servings.

Each serving contains about:

443 calories; 270 mg sodium; 194 mg cholesterol; 36 grams fat; 19 grams carbohydrates; 11 grams protein; 0.06 gram fiber.

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