Spiced Chicken, Oriental Style

Times Staff Writer

Dear SOS: At a recent party I tasted a delicious chicken dish called five spice chicken. I can’t find a recipe in my cookbooks, so I would appreciate it if you could obtain it from Kay’s Gourmet Catering in Westlake, who prepared it.


Dear Anita: Five spice chicken uses a combination of spices with an Oriental touch. The chicken is great for picnics or noshing at a party. You can adjust the spices as desired. KAY’S FIVE SPICE CHICKEN

2 cups soy sauce


1 cup chopped onions

Crushed garlic

1 tablespoons minced ginger root

1 1/2 teaspoons ground cinnamon


1 1/2 teaspoons ground allspice

3/4 teaspoon ground cloves

Black pepper

1 pound chicken pieces


Combine soy sauce, onions, garlic, ginger, cinnamon, allspice, cloves and pepper in shallow bowl. Add chicken pieces. Marinate 1 hour or overnight. Bake at 375 degrees 45 minutes to 1 hour. Makes 4 to 6 servings.

Dear SOS: I would appreciate a recipe for Strawberry Bread using fresh strawberries if possible.


Dear Ruth: Use very ripe strawberries for good flavor. Incidentally, the bread freezes well, so keep it in mind for gift-giving. It also makes delicious toast. FRESH STRAWBERRY BREAD


1/2 cup butter or margarine

1 cup sugar

1/2 teaspoon almond extract, about

2 eggs, separated


2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt


1 cup crushed or chopped fresh strawberries

Cream together butter, sugar and almond extract. Beat in egg yolks, 1 at a time. Sift together flour, baking powder, baking soda and salt. Add flour mixture alternately with strawberries to creamed mixture.

Beat egg whites until stiff. Fold into strawberry mixture. Line 9x5-inch loaf pan with greased wax paper. Turn batter into pan. Bake at 350 degrees 50 to 60 minutes or until cake tests done. Cool 15 minutes on rack. Remove from pan and cool. Makes 1 loaf.

Dear SOS: I have lost my recipe for J. Paul Getty Museum Carrot Cake. I have made it dozens of times for church suppers. I loaned it to someone a year ago, but can’t remember who has it. I need it desperately as more folks are asking for it all the time.



Dear Verda: Fret no more. J. PAUL GETTY MUSEUM CARROT CAKE

1 1/2 cups corn oil

2 cups sugar


3 eggs

2 cups flour

2 teaspoons ground cinnamon

2 teaspoons baking soda


2 teaspoons vanilla

1 teaspoon salt

2 cups shredded carrots

1 cup chopped walnuts


1/2 cup crushed pineapple, drained

Cream Cheese Frosting

Combine oil, sugar, eggs, flour, cinnamon, baking soda, vanilla, salt, carrots, walnuts and pineapple in large bowl. Mix until blended. Pour into greased 13x9-inch pan and bake at 350 degrees 1 hour. Frost with Cream Cheese Frosting, if desired. Cream Cheese Frosting

1 (3-ounce) package cream cheese


1 1/4 cups powdered sugar

1/2 cup margarine

1/8 cup crushed pineapple

1/4 cup chopped walnuts


Mix cream cheese, powdered sugar and margarine until fluffy. Add pineapple and walnuts. Mix well.

Dear SOS: Your Crab Lasagna recipe published some years ago called for cream of shrimp soup, which no longer is available. Can you suggest a substitute?


Dear Barbara: Yes. How about using one of canned seafood bisques available in equal amounts. CRAB LASAGNE


1/2 pound lasagne noodles

1 teaspoon olive oil

2 (10-ounce) cans seafood bisque of choice

2 (8-ounce) cans crab meat, drained


1 pint large curd cottage cheese

1 (8-ounce) package cream cheese, softened

1 large onion, chopped

1 egg, beaten


1 teaspoon salt

2 teaspoons basil

1 cup grated Cheddar cheese

Cook noodles according to package directions, adding olive oil to boiling water. Rinse and drain very well. Combine seafood bisque, crab meat, cottage cheese, cream cheese, onion, egg, salt and basil.


Layer half of noodles in 13x9-inch baking dish. Spread with half of crab mixture and sprinkle with half of Cheddar cheese. Top with remaining noodles, crab and Cheddar cheese. Bake at 350 degrees 1 hour. Let stand 15 minutes before cutting and serving. Makes 8 servings.