Border Grill’s <i> Chilaquiles </i> Just Perfect for Buffet

Dear SOS: Could you print the recipe for chilaquiles as served at the Border Grill in Los Angeles?

--DALE

Dear Dale: Certainly. This wonderful buffet dish should be kept in mind for the holiday season.

BORDER GRILL CHILAQUILES

1/2 pound corn tortillas

2 cups Red Salsa

1 1/2 cups freshly grated anejo cheese or Romano cheese

3/4 cup Mexican crema or sour cream

1/2 to 1 cup chicken stock

Layer corn tortillas with Red Salsa, 1 cup anejo cheese and crema in 8-inch skillet to make 3 or 4 layers, reserving 1/2 cup grated cheese. Pour 1/2 cup chicken stock over layers. Top with remaining 1/2 cup grated cheese. Bake at 350 degrees 20 to 30 minutes. Add remaining chicken stock if mixture seems dry. Makes 6 servings.

Red Salsa

5 tomatoes

1 onion, sliced

1 tablespoon butter

2 cloves garlic, peeled

1/2 bunch cilantro leaves

2 serrano chiles, stems removed

Salt

Remove cores from tomatoes and cut tomatoes into quarters. Saute onion in butter until translucent. Put tomatoes, onion mixture, garlic, cilantro and serrano peppers in blender and puree. Place in saucepan and bring to boil. Simmer until slightly thickened. Season to taste with salt. Leftover salsa can be stored in tightly closed jar in refrigerator to use within 1 week. Makes 4 cups.

Dear SOS: About four years ago you published a recipe for Evie’s Fruitcake. It was the most delicious fruitcake I ever tasted, and I received raves from everyone else who tasted it. It was made with sweetened condensed milk and no flour.

--BONNIE

Dear Bonnie: Is it that time of year again?

Well, the recipe is from Mollie and Dollie of Jacksboro, Tex., who do a mail-order fruitcake business throughout the country. They graciously shared their recipe several years ago, and we’ve been printing it regularly since.

EVIE’S FRUITCAKE

4 1/2 cups chopped pecans

3 1/2 cups chopped walnuts

2 pounds dates, chopped

1 pound candied cherries, cut up

1 pound candied pineapple, cut up

2 (14-ounce) cans sweetened condensed milk

2 (4-ounce) cans shredded coconut

Combine pecans, walnuts, dates, cherries (reserve few whole cherries for decoration), pineapple, condensed milk and coconut. Mix with hands. Turn into greased and floured 10-inch tube pan. Bake at 225 degrees about 1 1/2 hours. (Cake is done when no milk oozes out when pressed with finger.)

Decorate with reserved cherries, if desired. Let cool. Turn out on foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving. Makes 1 (10-inch) tube cake.

Dear SOS: Some time ago I saw a recipe called Grandmother’s Chocolate Pudding, using egg whites. Can you find this recipe?

--G. F. A.

Dear G.F.A.: Yes, but it uses egg yolks not egg whites. It’s a great do-ahead dessert you can keep in the refrigerator or freezer until needed.

GRANDMOTHER’S CHOCOLATE PUDDING

2 cups half and half

1/2 pound semisweet chocolate, grated

6 egg yolks, beaten

2 tablespoons rum

1/2 cup whipping cream

Combine half and half and grated chocolate in top of double boiler. Place over simmering water and cook, stirring with wooden spoon, until half and half is scalded. Do not boil. Drip hot mixture slowly into egg yolks, beating constantly. Stir in 1 tablespoon rum. Pour mixture into custard cups or dessert dishes and chill at least 5 hours or overnight.

At serving time whip cream until thick. Gradually add remaining 1 tablespoon rum and continue beating until cream is stiff. Top each pudding with dollop whipped cream. Makes 6 servings.