Bullock’s Doesn’t Need a Sale to Promote Its Oriental Chicken Salad

Dear SOS: My two daughters are especially fond of the Oriental chicken salad served at Bullock’s in Sherman Oaks Fashion Square and make a point of ordering it every time they visit from San Francisco. It would be a real treat if I could surprise them with the recipe. Could you persuade the chef to share the recipe?

--K.T.

Dear K.T.: You and your daughters are in luck. It so happens the chef at Bullock’s shared this recipe with us back in 1984 and we are happy to reprint it for your surprise treat. BULLOCK’S ORIENTAL CHICKEN SALAD

1 (6 3/4-ounce) package rice sticks

Oil for deep-frying

1 head lettuce, chopped

Dressing

3 cups diced or shredded cooked chicken

6 tablespoons toasted sliced almonds

Deep-fry rice sticks, small handful at a time, in hot oil 1 to 2 minutes or until puffed. Drain.

For each serving, place 1 cup chopped lettuce in bowl. Add 1 tablespoon Dressing and toss. Add 2 cups cooked rice sticks and toss. Top with 1/2 cup chicken and 1 tablespoon nuts. Or combine everything in large bowl and toss with Dressing to taste. Makes 6 servings. Dressing

2 cups mayonnaise

1 1/4 teaspoons Worcestershire sauce

2 teaspoons soy sauce

2 teaspoons oil

1 tablespoon plus 1 teaspoon prepared mustard

1/8 teaspoon lemon juice

Combine mayonnaise, Worcestershire, soy sauce, oil, mustard and lemon juice and blend well. Makes about 2 cups.

Dear SOS: The Times had printed a recipe for strawberry cake using a box cake mix for its base with real strawberries added. I hope you can answer this request. I have looked everywhere.

--GLORIA

Dear Gloria: So glad you asked. This strawberry cake recipe was a My Best Recipe winner shared by Linda Adewale of Los Angeles in 1983. It’s a light, airy and very pretty cake for entertaining. MY BEST STRAWBERRY CAKE

1 (21-ounce) package white cake mix

1/4 cup flour

1 cup oil

1/2 cup water

4 eggs

1 (3-ounce) package strawberry gelatin

1 cup chopped strawberries

Whipped cream or whipped topping

Strawberry Frosting

Strawberries for garnish

Combine cake mix, flour, oil and water in large mixing bowl. Beat at medium speed. Add eggs, 1 at a time, beating at medium speed 2 to 3 minutes or until well blended. Beat in gelatin mix. Fold in chopped strawberries.

Turn into 2 greased and wax paper-lined 8- or 9-inch round layer cake pans. Bake at 350 degrees 30 to 35 minutes or until wood pick inserted in center comes out clean. Cool completely on wire racks. Spread whipped cream between layers and frost sides and top with Strawberry Frosting. Garnish with strawberries. Strawberry Frosting

1/2 cup butter or margarine, at room temperature

1 pound powdered sugar

3/4 cup chopped strawberries, drained

Cream butter and sugar until light and fluffy. Slowly add strawberries. Beat at high speed just until smooth. Use immediately.

Dear SOS: The Center for Continuing Education at California State Polytechnic University, Pomona, served a wonderful pasta salad made with red and green peppers. Is there a chance of obtaining the recipe?

--READER

Dear Reader: Our tasting panel found it a delightfully light pasta salad and ideal for warm weather entertaining. CAL POLY PASTA SALAD

1/2 pound rotelli (small wheels) pasta

1/2 pound sliced pepperoni

4 stalks celery, sliced

1/2 cup chopped sweet red pepper

1/2 cup chopped green pepper

1/2 cup sliced black olives

1/2 cup chopped red onion

1/2 cup sliced mushrooms

Chablis Dressing

Cook rotelli pasta in boiling salted water until tender, then drain. Rinse in cold water and drain well. Cool.

Mix cooled pasta with pepperoni, celery, red and green peppers, olives, red onion and mushrooms. Add Chablis Dressing. Toss and let stand 10 minutes to blend flavors. Drain in colander to remove excess dressing. Chill. Makes 6 to 8 servings. Chablis Dressing

1 1/3 cups oil

1/4 cup red wine vinegar

1/4 cup apple cider vinegar

2/3 cup Chablis

1/3 cup sugar

2 teaspoons chopped basil

1/4 teaspoon coarsely ground black pepper

1/2 teaspoon salt

1/2 teaspoon lemon pepper

1 teaspoon granulated garlic

1 teaspoon ground rosemary

3/4 teaspoon paprika

1 teaspoon celery seeds

1 teaspoon ground oregano

1 teaspoon ground marjoram

1 teaspoon dry mustard

Combine oil, vinegars, Chablis, sugar, basil, pepper, salt, lemon pepper, garlic, rosemary, paprika, celery seeds, oregano, marjoram and dry mustard. Blend well. Makes about 2 1/2 cups.

Dear SOS: Shelly wrote that she was desperately seeking a recipe for S’mores bars. The following is a terrific recipe printed by the Parkay margarine company. I tried it and was hooked forever.

--BUNNY

Dear Bunny: We’re yours. ROCKY ROAD S’MORES BARS

1/2 cup butter or margarine

1/2 cup brown sugar, packed

1 cup flour

1/2 cup graham cracker crumbs

2 cups miniature marshmallows

1 (6-ounce) package semisweet chocolate pieces

1/2 cup chopped walnuts

Beat butter and brown sugar until fluffy. Combine flour and cracker crumbs and add to sugar mixture, mixing well. Press onto bottom of greased 9-inch square pan. Sprinkle with marshmallows, chocolate pieces and walnuts. Bake at 375 degrees 15 to 20 minutes or until golden brown. Cool. Cut into bars. Makes about 2 dozen.