Fried Ice Cream Suitable for Holiday Treat

Dear SOS: I have lost my recipe for fried ice cream. Can you help?

--JOELLA

Dear Joella: This version of Mexican ice cream coated with crumbs would be a great Fourth of July dessert. You can prepare the coated ice cream balls days ahead and fry them at the last moment for a sparkling conversation-piece ice cream dessert another time. The recipe is from “The Los Angeles Times California Cookbook” (Abrams: $25 hardcover; New American Library: $9.95 paperback). FRIED MEXICAN ICE CREAM

1 pint vanilla or other flavor ice cream

1/2 cup crushed cornflakes or cookie crumbs

1 teaspoon ground cinnamon

2 teaspoons sugar

1 egg

Oil for deep-frying

Honey

Whipped cream

Scoop out 4 or 5 balls ice cream. Return to freezer. Mix cornflakes, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again.

Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.)

When ready to serve, heat oil to 350 degrees. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert compote. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls 1 at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 4 to 5 servings.

Dear SOS: I have looked in vain for a recipe on large quantity cooking. I particularly need a recipe for sloppy Joes to serve 25 to 30 people.

--DOROTHY

Dear Dorothy: We have just the ticket in our files. SLOPPY JOES FOR A CROWD

4 pounds lean ground beef

2 large onions, minced

1 1/2 tablespoons salt or to taste

1/2 teaspoon black pepper

1/2 cup flour

4 cups water

2 teaspoons Worcestershire sauce

3 cups catsup or barbecue sauce

2 to 4 teaspoons chile powder

Brown ground beef, 1 pound at a time, in large skillet until crumbly. Transfer to kettle. Add onions and cook until onions are tender, about 7 to 10 minutes longer, stirring occasionally.

Add salt, pepper and flour and cook, stirring, over medium heat, 5 minutes. Add water, Worcestershire, catsup and chile powder. Stir, then simmer 30 minutes until sauce is slightly thickened. Makes about 30 servings.

Note: May be prepared ahead of time or day before and refrigerated. Reheat at serving time.

Dear SOS: I have been reading your column and clipping recipes for three years. However, I don’t believe you’ve ever printed a recipe for chocolate chip cookies. I have been searching for a perfect recipe for years and cannot find one.

--STILL SEEKING

Dear Still Seeking: We’re still seeking too. I haven’t counted, but I think we have printed several chocolate chip cookie recipes in three years, but here is one (last published three years ago) that comes close to the chocolate chip cookie you describe. You’ll be among the first to know when we finally hit on the cookie. NESTLE’S JUMBO TOLL HOUSE COOKIES

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter or margarine, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

1 teaspoon vanilla

2 eggs

1 (12-ounce) package semisweet chocolate pieces

1 cup chopped nuts

Combine flour, baking soda and salt and set aside. Combine butter, granulated sugar, brown sugar and vanilla and beat until creamy. Beat in eggs.

Gradually add flour mixture and mix well. Stir in semisweet chocolate pieces and nuts. Divide dough into 12 to 15 pieces. Form each piece into ball and place on ungreased baking sheet. Lightly press into 3- to 4-inch patty, leaving about 2 inches between each cookie. Bake at 375 degrees 10 to 12 minutes. Makes 12 to 15 large cookies.

Dear SOS: After repeated attempts to duplicate the creamed corn at Gulliver’s in Irvine, I admit defeat. Is it possible for you to obtain the recipe?

--LINDA

Dear Linda: Victory. The recipe is a wonderful way to use fresh corn during the summer months. GULLIVER’S CREAMED CORN

8 ears corn

1 cup whipping cream

2 teaspoons salt

1 teaspoon sugar

Butter or margarine

2 teaspoons flour

Grated Parmesan cheese

Cut corn from cob and place in saucepan with cream. Bring to boil, reduce heat and simmer 5 minutes. Stir in salt and sugar.

Melt 2 teaspoons butter in small pan and stir in flour. Do not brown.

Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof dish, sprinkle with cheese and dot with butter. Brown under broiling unit. Makes 8 to 10 servings.

Dear SOS: Some time ago you printed the recipe for kiwi jam and I have misplaced it. Would you please print it again?

--JACKIE

Dear Jackie: Here’s one for Uncooked Frozen Kiwi Jam, which is stored in the refrigerator to be eaten within a week or two, or in the freezer for lengthy storage. It’s a good item to keep in the freezer for gift-giving during the year. UNCOOKED FROZEN KIWI JAM

3 1/2 cups well-mashed kiwi

1/4 cup lemon juice

1 package powdered pectin

1 cup light corn syrup

4 1/2 cups sugar

Mix kiwi pulp and lemon juice thoroughly in large kettle. Sift in pectin, stirring vigorously. Add corn syrup and mix well.

Gradually stir in sugar, stirring until completely dissolved. Warming to 100 degrees on candy thermometer (and no hotter) will help dissolve sugar. Jam is ready to eat when sugar is dissolved.

Spoon into sterilized glasses or containers with tight-fitting lids. Store in freezer for lengthy storage or in refrigerator if to be eaten within a week or two. Makes 2 pints of jam.