Smooth Red Pepper Sauce Is Suitable With Pasta, Fish and Shellfish

Dear SOS: The red pepper sauce which tops the seafood served at Alice’s Restaurant in Malibu is wonderful. Could you please procure the recipe for this savory sauce?

--SUSAN

Dear Susan: The sauce happens to be very versatile. At Alice’s it’s used on several dishes including pasta as well as fish and shellfish, and it’s served with ratatouille. We tried it with shrimp and it was terrific.

ALICE’S RED PEPPER SAUCE

3 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon minced shallots

2 large sweet red peppers, seeded and diced

1 tablespoon tomato paste

1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme

1/2 cup dry white wine

1 cup chicken stock

1 cup whipping cream

Salt

Heat oil in large saucepan. Add garlic and shallots and saute until shallots are transluscent. Add peppers, tomato paste and thyme. Cook 2 minutes, stirring constantly. Add wine. Bring to boil. Boil 1 minute, then add chicken stock. Bring to boil. Continue to boil until sauce is reduced by 1/2. Add whipping cream.

Bring to gentle simmer until reduced again by 1/2. Remove from heat and puree in blender. Strain through fine strainer. Season to taste with salt. Serve as desired with grilled fish, shellfish, chicken or meat. Makes 2 1/2 cups sauce.

Dear SOS: A good number of years ago I clipped a recipe for chile relleno casserole from your newspaper. Throughout the years I’ve served it to many of my guests, who agree with me that it is the finest. However, I have misplaced the recipe and I am frantic. Would you, by chance, have the recipe on file?

--MRS. G. E. S.

Dear Mrs. G. E. S.: We have dozens of chile relleno casserole recipes on file. However, this one from Lawry’s chain in Los Angeles is a reader favorite and possibly the one you’re looking for. If not, get back to us and we’ll see what can be done.

LAWRY’S CHILE RELLENO CASSEROLE

1 pound bulk pork sausage

1 small onion, chopped

2/3 cup bottled chunky-style taco sauce

3/4 cup milk

4 eggs

1/4 cup flour

2 cups shredded Jack cheese

2 (7-ounce) cans whole green chiles, seeded

Brown pork until crumbly and well done, about 20 minutes. Add onion and saute until transparent. Drain fat. Add taco sauce and cook over medium heat until mixture thickens.

Beat together milk, eggs and flour, then add cheese. Layer chiles, pork mixture and cheese mixture in greased 8-inch baking pan. Repeat layers, ending with cheese mixture. Bake at 350 degrees 45 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Note: One (8-ounce) can stewed tomatoes and 1 package Mexican rice seasoning mix can be combined to substitute for taco sauce, if desired.

Dear SOS: When we were at the World’s Fair in Canada, we had Nanaimo Bars and loved them. Can you find and print the recipe?

--I. & G. K.

Dear I. & G. K: Certainly. It’s one of those recipes that we love to print, and reprint, and reprint.

NANAIMO BARS

3/4 cup plus 1 tablespoon butter or margarine

1/4 cup granulated sugar

1/3 cup cocoa powder

1 teaspoon vanilla

1 egg

2 cups graham cracker crumbs

1 cup flaked coconut

1/2 cup chopped walnuts

2 tablespoons instant vanilla pudding mix

3 tablespoons milk

2 cups sifted powdered sugar

3 squares semisweet chocolate

Melt 1/2 cup butter in saucepan. Blend in granulated sugar, cocoa, vanilla, egg, crumbs, coconut and nuts. Press mixture into 9-inch square pan.

Cream 1/4 cup butter until light, then add dry pudding mix, milk and powdered sugar, blending well. Spread mixture on top of crumb mixture and chill thoroughly.

Melt chocolate with remaining 1 tablespoon butter, stirring to blend. Spread over chilled mixture. Chill, then cut into bars. Makes 27 (3x1-inch) bars.

Dear SOS: Can you reprint the recipe called Lemon-Honey-Beef Salad printed a couple of years ago?

--MRS. M. C.

Dear Mrs. M.C.: And why not?

LEMON-HONEY-BEEF SALAD

1 (3-pound) beef roast

1/3 cup lemon juice

3 tablespoons honey

4 cloves garlic, minced

3/4 teaspoon salt

1/2 teaspoon red pepper flakes

1/4 cup oil

6 cups cooked rice

2 medium sweet red peppers, cut into thin strips

1 cup sliced green onions

Place roast, fat side up, in shallow open roasting pan. Roast at 325 degrees to degree of doneness desired. Meat thermometer inserted in thickest part of roast should register 140 degrees for rare, 160 degrees for medium and 170 degrees for well done. Let rest 15 to 20 minutes before carving.

Slice roast across grain into thin slices, then cut each slice into 1 1/2-inch pieces. Combine lemon juice, honey, garlic, salt and red pepper flakes in bowl. Add beef and toss to coat well. Cover and refrigerate 30 minutes.

Stir oil into rice. Stir in beef, red peppers and green onions. Cover and refrigerate at least 2 hours but no longer than 24 hours. Makes 12 servings.