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August 09, 2000|ROSE DOSTI

DEAR SOS: Could you please obtain the recipe for bananas flambe from the Dal Rae Restaurant in Pico Rivera?



DEAR FLORENCE: Owner Dan Smith came through with this recipe. The rum called for is extremely flammable, so use caution when igniting it. Keep hands, face, hair, loose clothing and props away from flames. Never place an open bottle of liquor over flames. With the proper precautions, a flambe can be a spectacular finale to a dinner party.

Dal Rae Bananas Flambe

Active and Total Preparation Time: 20 minutes

3 tablespoons butter

1/2 cup brown sugar, packed

1/3 cup amaretto

1/3 cup banana liqueur

For the Record
Los Angeles Times Wednesday August 23, 2000 Home Edition Food Part H Page 2 Food Desk 1 inches; 25 words Type of Material: Correction
The name of the owner of Dal Rae restaurant in Pico Rivera, who provided the recipe for Dal Rae Bananas Flambe ("Culinary SOS," Aug. 9), was listed incorrectly. It is Lorin Smith.

1/3 cup (151-proof) rum

3 large bananas, peeled, halved lengthwise and cut in halves crosswise

1 (15 1/4-ounce) can sliced peaches in syrup

1 1/2 pints vanilla ice cream

1/2 cup sliced almonds, toasted

* Melt butter with brown sugar in nonstick skillet over medium-low heat, stirring constantly until caramel-like, about 3 to 5 minutes.

* Remove skillet from heat and immediately pour in amaretto, banana liqueur and rum. Return skillet to heat and stir briefly to combine liquors with sauce and to heat through. With a long kitchen match, ignite sauce, being careful to keep body, face, hands, hair, clothing and any surrounding flammable objects away from flames. When flames die down, add bananas, peaches and 2 tablespoons peach syrup and cook, spooning sauce over fruit, until fruit is heated through, about 5 minutes. Serve fruit and sauce over ice cream and garnish with almonds.

6 servings. Each serving: 525 calories; 130 mg sodium; 45 mg cholesterol; 20 grams fat; 74 grams carbohydrates; 6 grams protein; 0.77 gram fiber.

Corn-Filled Fowl

DEAR SOS: I would love the Santa Anita Race Track Turf Club chef to provide us with a recipe for the stuffing served with its roast turkey. I think it contains corn bread and corn kernels too.



DEAR JEAN: Here's the recipe from the Turf Club. The large recipe is perfect for a turkey, chicken or pork roast. The recipe can also be cut in half.

Turf Club Corn Bread Stuffing

Active Work and Total Preparation Time: 40 minutes

1 pound bacon, cut into 1/4-inch pieces

1 cup (2 sticks) butter

1 large onion, diced

3/4 cup diced celery

Kernels from 2 ears corn

1 1/2 tablespoons poultry seasoning

1 1/2 cups finely chopped parsley

1 (1 1/2-pound) loaf corn bread, cut into 1-inch squares

1/2 pound corn bread stuffing mix

3 cups chicken broth

Coarse salt

Freshly ground pepper

* Cook bacon in Dutch oven over low heat until crisp, about 10 minutes. Drain fat.

* Add butter and heat until melted. Add onion and celery and saute about 10 minutes over low heat. Add corn and saute 5 minutes. Add poultry seasoning and parsley and cook 2 minutes. Add corn bread and stuffing mix. Turn off heat. Gradually add chicken broth, adjusting amount to desired consistency. Mixture should be moist, but not wet. Add salt and pepper to taste. Serve immediately, or allow to cool before stuffing meat or poultry and re-cooking.

12 servings. Each serving: 528 calories; 1,383 mg sodium; 61 mg cholesterol; 34 grams fat; 47 grams carbohydrates; 12 grams protein; 2.46 grams fiber.

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