Cookie Recipe Approximates Mrs. Fields’ Version in Texture and Taste

Dear SOS: I’ve heard that a Mrs. Fields cookie recipe is circulating and I would love to have it. Do you have the recipe?

--JOAN

Dear Joan: We have the circulating recipe, but Mrs. Fields denies any association with the one that is making the rounds. However, the cookies are surprisingly similar (but not exactly the same) in texture and taste, making them a wonderful cookie to add to your repertoire no matter what the source. As with Mrs. Fields’ cookies, these are best eaten fresh from the oven. (That’s why they are soft.)

SOFT CHOCOLATE CHIP COOKIES

1 cup butter

1 cup granulated sugar

1 cup brown sugar, packed

2 eggs

1 teaspoon vanilla

2 cups flour

2 1/2 cups oats

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 (12-ounce) package semisweet chocolate pieces

1 (4-ounce) bar milk chocolate, grated

1 1/2 cups chopped nuts

Cream together butter and sugars. Add eggs and vanilla, beating well.

Mix together flour, oats, salt, baking powder and baking soda. Place small amounts in blender and process until mixture turns into powder.

Mix butter-egg mixture with flour mixture until just blended. Add chocolate pieces, milk chocolate and chopped nuts. Roll into balls about size of golf ball and place 2 inches apart on ungreased baking sheet. Bake at 375 degrees 12 minutes. Makes 3 to 4 dozen cookies.

Dear SOS: My husband wants me to make him some minestrone soup, which I’d be glad to do if I only had a good recipe. Can you help me out?

--BETH

Dear Beth: We surely can. Will this simple, basic recipe do?

MINESTRONE

1/3 cup oil

2 cups chopped onions

1 cup chopped celery

1/4 cup chopped parsley

1 clove garlic, minced

1 (6-ounce) can tomato paste

1 (10 1/2-ounce) can beef broth

9 cups water

1 cup coarsely chopped cabbage

2 carrots, sliced

1 cup cut green beans

1 cup macaroni

2 teaspoons salt

1/4 teaspoon black pepper

1/8 teaspoon ground sage

2 (1-pound) cans kidney beans

1 zucchini, sliced

Grated Parmesan cheese

Heat oil in large kettle. Add onions, celery, parsley and garlic and cook until tender but not browned.

Stir in tomato paste, beef broth, water, cabbage, carrots, green beans, macaroni, salt, pepper and sage. Cover, bring to boil, reduce heat and simmer 45 minutes to 1 hour.

Add undrained kidney beans and zucchini, cover and cook 10 to 15 minutes. Serve with Parmesan cheese sprinkled on each serving. Makes 10 to 12 servings.

Dear SOS: I would dearly love to have a recipe for Apple Pandowdy. Hope you might print a recipe.

--ARLENE

Dear Arlene: This classic American dessert makes a practical as well as charming way to use seasonal apples.

APPLE PANDOWDY

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, brown 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: I’ve had lemon chicken several times in restaurants but can’t find a recipe. Can you help? The simpler the recipe, the better.

--LOUISE

Dear Louise: Here is one from the Fung Lum restaurant at Universal City in North Hollywood.

FUNG LUM’S LEMON CHICKEN

1 pound boneless chicken, cut into julienne strips

1 egg, lightly beaten

3 drops sesame oil

Cornstarch

Salt

Dash black pepper

Peanut oil for deep-frying

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1/3 cup sugar

2 drops lemon extract

Combine chicken, egg, 2 drops sesame oil, 3 teaspoons cornstarch, 2 teaspoons salt and pepper until chicken pieces are coated and ingredients are blended. Deep-fry at 400 degrees in peanut oil until browned.

Drain chicken on paper towels. Cut into smaller pieces. Keep warm while preparing lemon sauce.

Blend together 1/2 cup water, wine vinegar, lemon juice, sugar, lemon extract, remaining 1 drop sesame oil and dash salt in wok or small saucepan. Heat to boiling. Blend together 1 tablespoon water and 1 tablespoon cornstarch until smooth. Stir into lemon mixture. Heat and stir until smooth and clear. Pour sauce over chicken. Makes 1 to 2 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.