Plessa’s Baked Stuffed Clams From Pismo Beach--for Your Pleasure

Times Staff Writer

Dear SOS: I thought you might be able to obtain the recipe for the baked stuffed clams at Plessa’s in Pismo Beach. They are without a doubt the most delicious stuffed clams ever. I understand they are a specialty of the house.


Dear Esther: The original recipe from Plessa’s is printed in an information booklet put out by the Chamber of Commerce at Pismo Beach, and Plessa’s was happy to send it. PLESSA’S BAKED PISMO CLAMS

1/2 cup chopped bacon


1 onion, chopped

8 Pismo clams, shelled and ground

8 crackers, ground

1 cup chopped celery


Salt, pepper

1/2 cup milk

1 egg

Crushed corn flakes

Saute bacon and onion until browned. Mix clams and crackers and add to bacon mixture with celery and salt and pepper to taste. Stir until bacon fat is absorbed. Add milk and egg. Shape into 4 to 6 patties and roll in corn flakes. Place in well-greased baking dish and bake at 400 degrees 15 to 20 minutes or until golden brown. Makes 4 to 6 servings.

Dear SOS: For years I have attended the Los Angeles County Fair and enjoyed it. Each year after eating the Apple Pan Dowdy, I come home and pore through my cookbooks for a recipe. I then give up until the next year. This year I decided to ask your help.


Dear Carol: We don’t have the County Fair recipe but here is a standard Apple Pan Dowdy from our files. APPLE PAN DOWDY


3 to 3 1/2 cups sliced peeled apples

1/2 cup brown sugar, packed

1/4 teaspoon ground nutmeg

3/4 teaspoon salt

1/8 teaspoon ground cinnamon

1 1/2 cups flour

2 teaspoons baking powder

1/2 cup granulated sugar


1 egg, well beaten

1/2 cup milk

1/2 cup butter or margarine, melted

Gently toss together apples, sugar, nutmeg, 1/4 teaspoon salt and cinnamon. Set aside.

Sift together flour, baking powder, remaining 1/2 teaspoon salt and granulated sugar. Beat in egg, milk and melted butter.

Place apple mixture in buttered 8-inch square baking pan and spoon batter over. Bake at 350 degrees 45 minutes or until done. Makes 6 servings.

Dear SOS: Help, please. My son made a great Crab Rangoon from a recipe he clipped from The Times. When our kitchen was torn up while being repainted, somehow the recipe disappeared and I have not been able to find another in any of my cookbooks nor in any of the newer cookbooks on the market. Do you provide copies?


Dear Doris: Yes, we do. CRAB RANGOON

1/2 pound crab meat

2 tablespoons oil

1/4 pound ground pork

1 tablespoon Sherry

1 tablespoon soy sauce

Dash pepper

40 won ton wrappers

Fat for deep-frying

Chop crab meat very fine. Heat oil in skillet. Add pork and cook, stirring, 2 minutes. Stir in Sherry, soy sauce and pepper and heat 1 minute. Stir in crab meat. Remove filling from heat and cool.

Place about 1/2 teaspoon filling just off center on each won ton wrapper. Fold over at center to make rectangle and gently press edges together. Fold in half again lengthwise. Pull center corners, one over the other, and press together with a little water. Wrapped won ton will resemble nurse’s cap. Drop won tons, a few at a time, into deep fat heated to 375 degrees and fry 2 minutes. Serve hot. Makes 40 appetizers.

Dear SOS: Is it possible to get the recipe for the wonderful cold cucumber soup that we have enjoyed for some years at Scandia?


Dear Leonard: Yes, we are pleased to say. The cold soup is served with a dab of sour cream. SCANDIA’S SUEDOISE

(Cold Cucumber Soup)

3 medium cucumbers

2 tablespoons butter

1 leek, chopped

2 bay leaves

1 tablespoon flour

3 cups chicken broth

1 teaspoon salt

1 cup half and half

Juice of 1/2 lemon

Chopped fresh dill

Sour cream

Peel and thinly slice 2 cucumbers. Melt butter in skillet and add sliced cucumbers, leek and bay leaves. Cook slowly until tender, but not brown. Discard bay leaves. Add flour and mix well. Add chicken broth and salt and bring to boil, then reduce heat and simmer 20 to 30 minutes, stirring occasionally.

Puree mixture through sieve or blender and chill soup in refrigerator several hours. Peel and remove seeds from remaining cucumber, then grate. Add to soup with half and half, lemon juice and chopped dill to taste. Adjust seasoning. Serve in cold soup cups and top each serving with dollop sour cream. Makes 6 servings.

Dear SOS: For years I had an excellent chocolate fudge recipe for Mamie Eisenhower’s favorite fudge. It contained marshmallow cream, chocolate chips, etc. I would be most grateful if you could find it.


Dear Pat: It’s been one of our great annual hits. MAMIE EISENHOWER’S FUDGE

4 1/2 cups sugar

2 tablespoons butter or margarine

Dash salt

1 (13-ounce) can evaporated milk

1 (12-ounce) package semisweet chocolate pieces

3 (4-ounce) packages sweet cooking chocolate, broken

2 cups marshmallow cream

2 cups chopped walnuts or pecans

Combine sugar, butter, salt and milk in large saucepan. Bring to boil over medium heat, stirring constantly. Boil 6 minutes, stirring occasionally.

Combine chocolates, marshmallow cream and nuts in mixing bowl. Pour syrup over chocolate and beat until chocolate is melted. Turn in well-greased 13x9-inch pan. Cool several hours or until firm. Cut into squares and store in airtight container. Makes about 5 pounds.