A Hot Potato Chowder

DEAR SOS: The San Gabriel Medical Center has the most delicious potato chowder. Can you obtain the recipe for me?

--N.D.

DEAR N.D.: What a great remedy for a chilly day.

MEDICAL CENTER POTATO CHOWDER

2 1/2 cups nonfat or regular milk

2 2/3 cups water

1/4 cup chicken seasoned stock base granules

1/3 cup chopped onion

1/4 cup chopped celery

3/4 cup chopped green pepper

9 ounces potatoes, peeled and diced

1/4 teaspoon celery salt

1/4 teaspoon white pepper

14 teaspoon dried thyme leaves

1/4 cup margarine

1/4 cup flour

1 tablespoon parsley flakes

Heat milk in saucepan. Combine water, chicken base, onion, celery, green pepper, potatoes, celery, salt, white pepper and thyme in pot. Bring to boil. Reduce heat and simmer 12 to 15 minutes, stirring stock occasionally.

Melt margarine in saucepan. Stir in flour until smooth. Cook, stirring until pale golden in color. Gradually stir in hot milk, stirring until sauce is smooth and thickened.

Add small amount soup liquid to roux (margarine-flour mixture). Return to soup pot and cook over low heat, stirring gently (to avoid breaking up potatoes) until roux is well incorporated in soup and soup thickens slightly.

Adjust seasonings, if necessary. Remove from heat and add parsley. Keep hot. Makes 4 to 6 servings.

DEAR SOS: Can you help me find a recipe for Granola Bars made with oats, honey, brown sugar and chopped dried nuts?

--IRENE

DEAR IRENE: There are numerous versions. Here’s one.

GRANOLA BARS

6 tablespoons butter or margarine

1/2 cup brown sugar, packed

1/4 cup honey

1 egg

1 teaspoon vanilla

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups bite-size crispy bran squares, crushed to 1/2 cup

1/2 cup raisins or chopped mixed dried fruit

1/2 cup flake coconut

1/4 cup plus 3 tablespoons sunflower seeds

2 tablespoons sesame seeds

Cream together butter and brown sugar until light. Beat in honey, egg and vanilla. Stir together flour, baking powder, salt, baking soda and bran squares. Add to creamed mixture.

Stir in raisins, coconut and 1/4 cup sunflower seeds. Spread evenly in greased 13x9-inch baking pan. Sprinkle sesame seeds and remaining 3 tablespoons sunflower seeds evenly over top. Bake at 350 degrees 15 to 20 minutes or until tester inserted in center comes out clean and top is lightly browned. Cool, then cut into bars. Makes 24 bars.

DEAR SOS: Quite a few years ago--maybe 30--Safeway markets had a recipe on their Townhouse brand dried lima beans that called for sour cream, molasses and brown sugar. The result was a delicious lima bean dish that was quick and easy to prepare and tasted like creamy baked beans.

--MIKE

DEAR MIKE: This is a great, economy-minded dish for 1991.

LIMA BEAN CASSEROLE

1 pound small dry lima beans

Water

1 tablespoon salt

1/2 cup butter or margarine

3/4 cup brown sugar, packed

1 tablespoon dry mustard

1 tablespoon molasses

1 cup sour cream

Cover beans with water and add 1 teaspoon salt. Cover and bring to boil. Reduce heat and simmer until beans are nearly tender, 30 to 45 minutes. Drain beans and place in 3-quart casserole. Dot beans with butter.

Mix brown sugar, remaining 2 teaspoons salt and mustard, then sprinkle over beans. Add molasses and sour cream and stir to mix well. Cover and bake at 350 degrees 1 to 1 1/2 hours. Makes 8 to 10 servings.