A Traditional Strawberry Shortcake

Dear SOS: I want to prepare an old-fashioned strawberry shortcake for a party I am giving--a shortcake using biscuits and whipped cream. Can you help?

--IDA

Dear Ida: Certainly. And just in perfect strawberry time. This recipe is from Stuart Anderson’s restaurant and makes a delightfully nostalgic shortcake from way back when.

STUART ANDERSON’S SHORTCAKE

2 cups buttermilk biscuit mix

3/4 cup sugar

2/3 cup milk

2 baskets strawberries

1/2 pint whipping cream, whipped

Combine biscuit mix, 1/4 cup sugar and milk in large bowl. Mix until dough is formed. Beat by hand 30 seconds.

Drop dough onto paper-lined baking sheet in 1/4 cup portions. Spread dough with back of spoon slightly into oval shape, if desired. Bake at 350 to 375 degrees 8 to 9 minutes or until lightly browned. Cool completely. Set aside.

When ready to serve, sprinkle strawberries with remaining 1/2 cup sugar. Set aside 6 whole strawberries for garnish and slice remaining berries if large. Split cooled biscuits in halves. Set top of biscuit aside.

For each serving, place bottom half of biscuit on cold dessert plate, split side up. Top biscuit with 1 tablespoon whipped cream. Place some of sugared strawberries over whipped cream layer. Cover with biscuit top and top with remaining berries. Dollop with any remaining whipped cream and garnish with reserved whole strawberries. Makes 6 servings.

Dear SOS: About 10 years ago you printed a recipe for a championship chili and I would love a copy.

--LISA

Dear Lisa: We have several championship chilis spawned from chili contests through the years, but we have a feeling you mean this version of C.V. Wood’s that will be a terrific addition to a summer barbecue roast.

C.V. WOOD’S WORLD-CHAMPIONSHIP CHILI

1 (3-pound) chicken

1 1/2 quarts water or 4 (10 3/4-ounce) cans chicken broth

1/2 pound beef suet or 1/2 cup oil

1/4 cup finely chopped celery

7 cups peeled, chopped tomatoes

2 teaspoons sugar

4 pounds flank steak

6 long green chiles, peeled

1 tablespoon oregano

1 tablespoon ground cumin

1 tablespoon black pepper

4 teaspoons salt

5 tablespoons chili powder

1 teaspoon chopped cilantro

1 teaspoon dried thyme

1 cup beer

2 cloves garlic, minced

5 pounds thin center-cut pork chops

3 medium onions, cut in 1/2-inch pieces

2 green peppers, cut in 3/8-inch pieces

1 pound Jack cheese, shredded

Juice of 1 lime

Cut chicken in pieces and combine with water in large saucepan. Simmer 2 hours, then strain off broth. Melt suet to make 6 to 8 tablespoons drippings.

Combine celery, tomatoes and sugar in 2-quart saucepan and simmer 1 1/2 hours. Trim all fat from flank steak and cut in 3/4-inch cubes. Boil peeled chiles 15 minutes until tender, remove seeds and cut in 1/4-inch squares. Mix oregano, cumin, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chilies, beer mixture and garlic to chicken broth.

Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork. Add pork to broth mixture and cook slowly 30 minutes.

Brown flank steak in remaining drippings about 1/3 at time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2 to 3 hours longer, stirring with wooden spoon every 15 to 20 minutes. Cool 1 hour then refrigerate 24 hours.

Reheat chili. About 5 minutes before serving, add cheese. If reheating only part of chili, use 1/6 pound cheese per quart. Just before serving, add lime juice and stir with wooden spoon. Makes 6 quarts.

Dear SOS: Several years ago you ran a recipe for Turtle Brownies. I loved this recipe and used it many times, but now I can’t find my copy. Is it possible you might be able to send me a copy of it? It would be appreciated.

--JINI

Dear Jini: Turtle Brownies makes use of a devil’s-food cake mix, so it’s easier than one would expect.

TURTLE BROWNIES

1 pound caramels

2/3 cup evaporated milk

3/4 cup butter or margarine, softened

1 (18.5-ounce) package devil’s-food cake mix

1 cup chopped pecans

1 (6-ounce) package semisweet chocolate pieces

1 cup pecan halves or chopped nuts

Combine caramels and 1/3 cup evaporated milk in top of double boiler. Melt over simmering water, stirring frequently. Keep in melted form.

Cream butter in large bowl until light and smooth. Beat in cake mix and remaining 1/3 cup evaporated milk. Stir in chopped pecans and chocolate pieces. Turn into greased 13x9-inch baking pan. Bake at 350 degrees 35 to 45 minutes or until cake tests done. Cool slightly.

Top with pecan halves and drizzle over caramel mixture. Or spread with caramel mixture and top with halved or chopped nuts. Makes about 15 servings.

Dear SOS: I am a big fan of lentil soup and enjoyed the Moroccan lentil soup I had at Cutter’s in Santa Monica. Would you share this recipe with us?

--EDWARD

Dear Edward: We don’t have Cutter’s recipe, but we do have a standard recipe version for Harira, the national soup eaten for breakfast, lunch and dinner throughout Morocco.

MOROCCAN LENTIL SOUP

(Harira)

1/2 pound lamb stew meat, diced

8 cups beef broth or water

1 large carrot, sliced diagonally

Salt, pepper

4 ripe tomatoes, peeled and crushed

1 cup lentils, rinsed

1/2 teaspoon saffron threads

1 large onion, quartered

1 cup chopped cilantro

1 cup chopped parsley

Juice of 1 lemon

2 tablespoons butter

2 tablespoons flour

Lemon wedges

Place lamb in large saucepan with broth, carrot and salt and pepper to taste. Bring to boil, reduce heat and cover. Simmer over low heat 1 hour, or until meat is almost done.

Add tomatoes, lentils, saffron and onion. Simmer, covered, over low heat 40 minutes or until lentils are cooked. Add cilantro, 1/2 cup parsley and lemon juice.

Melt butter in small saucepan and stir until flour until smooth. Stir gradually into soup. Stir over medium heat until soup is slightly thickened, about 5 minutes. Sprinkle with remaining 1/2 cup parsley. Serve with lemon wedges. Makes 6 to 8 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.