Say Cheese Soup While at the Santa Maria Inn

DEAR SOS: Would it be possible to get the recipe for the cheese soup served at the Santa Maria Inn in Santa Maria?

--MRS. T.

DEAR MRS. T.: Why not? The garnish of blackened red and green peppers adds a contemporary touch to this old-fashioned soup.

SANTA MARIA INN CHEESE SOUP

1/4 cup margarine

2 tablespoons chopped celery

2 tablespoons chopped onion

2 tablespoons chopped, peeled carrot

2 tablespoons diced sweet red pepper

2 tablespoons diced green pepper

1/2 cup flour

3 pints hot water

2 tablespoons chicken bouillon granules or chicken stock base

2 ounces American cheese, shredded or diced

4 ounces extra sharp Cheddar cheese, shredded

2 cups half and half

1 very small sweet red pepper, scorched over flame

1 very small green pepper, scorched over flame

In heavy saucepan melt margarine over medium heat. Stir in celery, onion, carrot, diced red and green peppers. Saute 5 minutes or until tender.

Stir in flour until well blended. Cook 2 to 3 minutes until smooth. Stir in hot water and chicken bouillon granules. Heat to boiling and boil gently 7 minutes, stirring occasionally. Add cheeses and half and half. Reduce heat to simmer, stirring frequently until cheese is melted. Serve hot garnished with strips of blackened red and green pepper. Makes about 8 1/2 cups or 6 to 8 servings.

DEAR SOS: Would you please refer to your records for a recipe called Chinese chicken salad from the New Moon Restaurant located in Downtown Los Angeles?

--NANCY

DEAR NANCY: The New Moon Restaurant version of Chinese chicken salad was one of the first of its kind to appear on the Los Angeles scene back in the ‘60s. Dozens, if not hundreds of Chinese chicken salad recipes have emerged since.

NEW MOON CHINESE CHICKEN SALAD

1 (2 1/2-pound) chicken, cut up

2 eggs, beaten

Cornstarch

1 tablespoon sesame oil

2 tablespoons vegetable oil

Oil for deep frying

1 (6 3/4-ounce) package rice sticks

1 tablespoon dry mustard

1 tablespoon water

1 1/2 tablespoons hoisin sauce

2 tablespoons soy sauce

Salt, pepper

Leaves from 1 sprig cilantro

1 bunch green onions, finely shredded

2 tablespoons toasted sesame seeds

3 tablespoons chopped roasted almonds

1 small head lettuce, finely shredded

Dip chicken pieces in eggs, then cornstarch. Heat sesame oil and 2 tablespoons vegetable oil in large skillet or wok. Fry chicken pieces until nearly tender. When cool enough to handle, bone and shred chicken. Chill.

Heat oil to 365 degrees in wok or deep fryer. Drop small handful rice sticks into hot oil and fry 1 to 2 minutes, or just until puffed. Drain on paper towels and repeat with remaining noodles.

Mix dry mustard with water to make paste. In large bowl combine chicken, rice sticks and mustard paste. Stir in hoisin sauce and soy sauce. Season to taste with salt and pepper. Add cilantro leaves, green onions, sesame seeds, almonds and lettuce. Toss thoroughly and serve immediately. Makes 4 to 6 servings.

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