Yes! A Recipe for Scrambled Eggs

DEAR SOS: I still remember the breakfast I ate at the Plum Pudding in Brookings, Ore. Karen Kemp, the chef and owner, does something magical to the scrambled eggs. Please find out what herbs she uses.

--PAT

DEAR PAT: Basil and garlic are, indeed, unusual flavorings for scrambled eggs. But you’re right. The eggs are great.

PLUM PUDDING

SCRAMBLED EGGS

12 large eggs

1/2 cup imitation sour cream

1 1/2 teaspoons fresh basil leaves, chopped

1/4 teaspoon garlic, minced

2 tablespoons butter or margarine

With whisk, beat eggs with imitation sour cream, basil and garlic. Melt butter in skillet over medium heat. Add egg mixture. Cook until scrambled to desired doneness. Makes 6 servings.

DEAR SOS: Several months ago I sought your help in trying to locate a cookie made in a miniature muffin pan with Reese’s peanut butter cups. I kept searching on my own. One day, while talking on the telephone with my daughter, I happened to mention the cookies. Imagine my surprise when several days later I received the recipe. My daughter had found it in a book, “The World’s Best Cookies,” in a drug store magazine section.

--LIBBY

DEAR LIBBY: Thanks. Kids of all ages will adore them.

PEANUT BUTTER

CUP COOKIES

1/2 cup butter

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 egg

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Coin-size peanut butter cups, foil removed

Cream butter, peanut butter and sugars thoroughly. Add egg and vanilla. Beat well. Combine flour, baking soda and salt. Add to creamed mixture.

Place dough in rounded teaspoons in greased miniature muffin pans. Bake at 350 degrees 10 to 12 minutes or until cookies puff up and are barely done. Remove from oven and immediately push 1 peanut butter cup into each cookie-filled muffin cup.

Cookies will deflate and form tart shell around peanut butter cup. Let stand in pan, then refrigerate until shine disappears from chocolate. Gently lift each tart out of pan with tip of knife. Makes about 2 dozen.

This recipe for Toasted Rice Stuffing was inadvertently omitted from the Culinary SOS column of Dec. 12, 1990:

TOASTED RICE

STUFFING

1 1/2 cups rice

3 cups water

Salt

1 onion, chopped

1 cup diced celery

1/4 cup minced parsley

1/2 cup butter or margarine

3 cups toasted fine dry bread crumbs

1 tablespoon poultry seasoning

3 eggs, beaten

Pepper

1 1/2 cups chopped walnuts

Spread rice in shallow baking pan and toast at 400 degrees, shaking pan now and then to prevent burning, until rice is golden, about 20 minutes.

Combine rice, water and 1 1/2 teaspoons salt in saucepan. Bring to boil. Cover and turn heat to very low and simmer 15 minutes or until liquid is absorbed. Cook onion, celery and parsley in butter until tender, but not browned. Remove from heat.

Stir in bread crumbs, poultry seasoning, eggs and rice. Season to taste with salt and pepper. Toss lightly with fork. Add nuts and mix again. Makes enough stuffing for 12- to 16-pound turkey, 2 or 3 roasting chickens, or bake in shallow pan at 375 degrees 30 minutes. Makes 8 servings baked separately.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.