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Hula Pie, Lemon Chicken, Chow-Chow Relish

TIMES STAFF WRITER

DEAR SOS: I’d love the recipe for the Naughty Hula Pie served at El Crab Catcher at the Whaler’s Village on Maui.

--EVELYN

DEAR EVELYN: It’s a naughty pie, all right, with all those calories. But it is a sweet-lover’s dream. You can purchase macadamia nut ice cream at some specialty ice cream stores. Or you can cheat by mixing coarsely chopped or whole macadamia nuts into softened vanilla ice cream. Actually, any brittle-nut type of ice cream--praline, almond or peanut brittle--may be substituted for the macadamia nut.

NAUGHTY HULA PIE

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Chocolate Cookie Crumb Shell

1 quart macadamia nut ice cream

1 (8-ounce) jar hot fudge sauce

1/2 cup whipping cream, whipped

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1/2 cup chopped macadamia nuts

Fill Chocolate Cookie Crumb shell with ice cream. Level top with knife and return pie to freezer to freeze firm.

When ready to serve, remove from freezer and top with hot fudge sauce. Dollop with whipped cream and sprinkle with macadamia nuts. Makes 1 (9-inch) deep dish pie.

Note: If macadamia ice cream is unavailable, substitute 1 quart softened vanilla ice cream mixed with 1 (7-ounce) jar coarsely chopped macadamia nuts. Freeze, then pack into pie shell.

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Chocolate Cookie Crumb Shell

2 cups cream-filled chocolate cookie crumbs (29 to 30 cookies)

1/2 cup sugar

1/2 cup butter or margarine, melted

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Mix together cookie crumbs, sugar and butter. Mix, then pat onto bottom and sides of 9-inch deep pie dish. (Pie shell should be 3 inches deep.) Freeze 15 minutes.

DEAR SOS: Would you please print a recipe for the lemon chicken from Fung Lum’s restaurant in Universal City? It’s great.

--MRS. H.

DEAR MRS. H.: Here’s the recipe, which has been printed several times in the past.

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FUNG LUM’S LEMON CHICKEN

1 pound boneless chicken, cut julienne

1 egg, lightly beaten

3 drops sesame oil

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2 tablespoons cornstarch

Salt, pepper

Peanut oil for deep-frying

1/2 cup plus 1 tablespoon water

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2 tablespoons white wine vinegar

2 tablespoons lemon juice

1/3 cup sugar

2 drops lemon extract

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Combine chicken, egg, 2 drops sesame oil, 1 tablespoon cornstarch, 1 teaspoon salt and 1 teaspoon pepper until chicken pieces are coated and ingredients are blended. Deep-fry in peanut oil at 400 degrees until browned. Drain chicken on paper towels. Cut into smaller pieces. Keep warm.

Blend 1/2 cup water, vinegar, lemon juice, sugar, lemon extract, remaining 1 drop sesame oil and dash salt in wok or small saucepan. Heat to boiling.

Blend remaining 1 tablespoon water and remaining 1 tablespoon cornstarch until smooth. Stir into lemon mixture. Heat and stir until smooth and clear. Pour sauce over chicken and serve. Makes 2 to 4 servings.

DEAR SOS: I’d like to can Chow-Chow Relish with the vegetables I grow in my garden, but can’t find the old-fashioned recipe. Can you help?

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--JOHN

DEAR JOHN: Certainly. Chow-chow is a wonderful relish to remind you all year of the bounty of summer.

CHOW-CHOW RELISH

4 cups chopped cabbage

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3 cups chopped cauliflower

2 cups chopped onions

2 cups chopped green tomatoes

2 cups chopped green peppers

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3 tablespoons salt

2 1/2 cups vinegar

1 1/2 cups sugar

2 teaspoons dry mustard

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1 teaspoon ground turmeric

1/2 teaspoon ground ginger

2 teaspoons celery seeds

1 teaspoon mustard seeds

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Combine cabbage, cauliflower, onions, tomatoes and peppers. Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain well.

Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture and simmer 10 minutes longer. Bring to boil.

Pack, boiling hot, into jars, leaving 1/4 inch head space. Adjust lids and process 10 minutes in boiling water bath. Makes 4 pints.


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