Dish of Prawns in a Tasty Amaretto Sauce Is the Life of Any Party

Dear SOS: When I was at Longhi’s in Maui during Thanksgiving I had the most wonderful dish of prawns with a sauce made with amaretto, cream, brandy and orange juice. Can you get that recipe?

--LAURA

Dear Laura: You’re right. It is a wonderful dish for a party. Try preparing it in a chafing dish at the table. It’s also a good do-ahead buffet dish.

LONGHI’S PRAWNS AMARETTO

4 large prawns

Flour

1 tablespoon butter

1 tablespoon brandy

1 tablespoon amaretto

Dash dry white wine

1 teaspoon orange juice

1/8 teaspoon grated orange peel

1 tablespoon whipping cream

1 teaspoon chopped parsley

Dredge prawns with flour. Melt butter in small skillet. Add prawns and saute until browned on both sides. Remove from pan.

Add brandy, amaretto, wine, orange juice and peel to skillet. Cook, stirring, until liquid is shiny and slightly reduced. Add cream to sauce. Heat until sauce is slightly thickened. Add prawns. Sprinkle with parsley. Makes 1 serving.

Dear SOS: This is a request for Popcorn Cake. The one served to me was made in an angel-food cake pan and seemed to have a marshmallow base and pieces of candied fruit. I would like this recipe for a childrens’ birthday party.

--FAY

Dear Fay: The cake you describe (actually a confection cemented with marshmallows) contains gum drops and is firm enough to top with birthday candles. Here is the recipe from the American Pop Corn Co. in Sioux City, Iowa.

POPCORN CAKE

1 cup butter

1 (1-pound) package marshmallows

4 quarts popped popcorn

1 cup peanuts

1 cup candy-coated chocolate pieces

1 cup gum drops

Melt butter and marshmallows over low heat in large saucepan. In large deep bowl, mix popcorn, peanuts, candied chocolate pieces and gum drops. Add butter-marshmallow mixture to popcorn mixture. Stir well. Pack into greased 8- or 9-inch tube pan. Cool in refrigerator. Remove from pan. Cut into wedges. Makes 1 (8-or 9-inch) tube pan cake.

Dear SOS: A few years ago you printed a recipe for coleslaw made with red cabbage and pineapple dressing from Smoky Joe’s in Los Angeles. In moving, the recipe was misplaced.

--LOIS

Dear Lois: We originally published this recipe in the late ‘60s.

SMOKY JOE’S PINEAPPLE COLESLAW

2 cups finely shredded red cabbage

2 cups finely shredded white cabbage

1 to 2 tablespoons sugar

1 (8-ounce) can crushed pineapple

2 dashes ground nutmeg

2 dashes ground cinnamon

1 cup sour cream, chilled

Combine cabbages. Add sugar to crushed undrained pineapple and simmer, uncovered, 5 minutes or until thick as drained pineapple. Add nutmeg and cinnamon and cool. Add cold sour cream and blend well. Chill. When ready to serve, pour dressing over cabbage and toss to coat cabbage well. Makes 6 servings.

Dear SOS: Do you have a recipe for Chocolate Chiffon Pie?

--S.W.

Dear S.W.: Yes, we have a standard recipe, which we hope will suit you.

CHOCOLATE CHIFFON PIE

1 envelope unflavored gelatin

1/2 cup sugar

1/3 cup cocoa powder

1 tablespoon lemon juice

1/2 cup instant nonfat dry milk

1 (9-inch) baked pie shell

Combine gelatin and sugar in small saucepan. Stir in cocoa and 1 cup water. Cook over low heat, stirring constantly, until gelatin and sugar are dissolved and mixture is smooth, about 5 minutes. Set aside to cool.

In small electric mixer bowl, combine 1/2 cup cold water, lemon juice and nonfat dry milk. Beat at high speed until stiff, about 6 minutes. Pour dissolved gelatin mixture into deep mixing bowl over ice water. Stir until mixture is cooled and syrupy.

Remove bowl from ice water and beat mixture until very foamy. Fold whipped nonfat milk mixture into gelatin. Turn into pie shell. Chill until set, about 3 hours. Garnish with additional whipped nonfat dry milk and chocolate curls, if desired.