YOU ARE HERE: LAT HomeCollections


Favorites from Tom O'Shanter . . . and Hamburger Hamlet

August 03, 1995|ROSE DOSTI

DEAR SOS: Can you get the recipe for the coleslaw served with sandwiches at Tam O'Shanter Inn in Los Angeles? It contains peanuts but no mayo.


DEAR LISA: Here it is for you and numerous other readers who will be delighted to have it.


4 cups shredded cabbage

1/2 cup chopped green onions, including tops

1 cup chopped celery, including leaves

1/4 cup chopped salted peanuts

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1/3 cup Italian salad dressing

Lightly toss together cabbage, green onions, celery and peanuts in salad bowl. Sprinkle with seasoned salt and pepper to taste.

Pour salad dressing over salad and toss to coat cabbage. Chill thoroughly.

Makes 4 to 6 servings.

Each of 4 servings contains about:

169 calories; 276 mg sodium; 0 cholesterol; 14 grams fat; 10 grams carbohydrates; 4 grams protein; 1.41 grams fiber.

Hamburger Hamlet

DEAR SOS: My daughter is getting married in May and is looking forward to cooking. One of her favorite foods is French onion soup from the Hamburger Hamlet, and I would love to surprise her with a recipe.


DEAR STEFANIE: It's been a favorite of our readers for years.


4 large onions, sliced very thin

3/4 cup butter

1 teaspoon Dijon-style mustard

Freshly ground pepper

3 quarts beef broth

5 beef bouillon cubes

1 cup water

1 1/4 cups dry white wine

12 slices baguette, 1/4-inch thick

1/4 cup applejack

1 1/2 cups freshly grated Parmesan cheese

Jack cheese

Cook onions in butter until transparent, but still slightly crisp. Add mustard and sprinkle with pepper to taste. Combine broth, bouillon cubes, water and wine in large kettle. Add onions and simmer, stirring now and then, 30 minutes to 1 hour. Soup may be served at this point.

Otherwise, saute bread slices in additional butter until golden brown. In large soup bowls, place 1 teaspoon applejack, 2 tablespoons Parmesan cheese and 1 slice bread. Ladle in soup. Add 3 or 4 thin slices Jack cheese. Place bowls on baking sheet and broil until cheese melts and bubbles.

Makes 12 servings.

Each serving contains about:

293 calories; 2,340 mg sodium; 45 mg cholesterol; 19 grams fat; 15 grams carbohydrates; 12 grams protein; 0.26 gram fiber.

Only recipes of general interest will be printed. Send 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 requests by mail. You can also reach Rose Dosti on the TimesLink Wining & Dining bulletin board, or TimesLink e-mail at wesd47e. For TimesLink information, call (800) 792-LINK, ext. 274.

* Bowl and napkin from Bristol Kitchen's at Bristol Farms, South Pasadena.

Los Angeles Times Articles