Macaroni-Cheese Soup, Pudding

DEAR SOS: Some time ago I tasted a Macaroni-and-Cheese Soup at one of the restaurants at the Inn at Nichols Village in Clark’s Summit, Pa. I would love to have the recipe if you can get it.

--SHARON

DEAR SHARON: Here’s the nice, comforting recipe from the Inn.

MACARONI-AND-CHEESE SOUP

1 quart milk

1 1/2 cups (3/4 pound) shredded American cheese

2 tablespoons granulated chicken base

White pepper

1/2 cup butter

1/2 cup finely diced peeled carrots

1/2 cup diced celery

1 small onion, finely diced

1 cup elbow macaroni or small shells, cooked

1/2 cup canned corn

1/2 cup frozen peas

Place milk and cheese in top of double boiler. Scald over simmering water. Add chicken base and white pepper. Whisk to blend. (Stir in cornstarch mixed with small amount of water to thicken, if thicker soup is wanted).

Melt butter in saucepan. Add carrots, celery and onion. Saute until onion is tender. Add to milk-cheese mixture in double boiler. Cover and steep without heat 30 minutes. (Soup should remain in double boiler.) About 10 minutes before serving, add cooked macaroni, corn and peas. Heat through. Makes 7 1/2 cups or about 6 servings.

Each serving contains about:

518 calories; 2,025 mg sodium; 116 mg cholesterol; 39 grams fat; 23 grams carbohydrates; 20 grams protein; 0.64 grams fiber; 67% calories from fat.

DEAR SOS: My daughter lost her recipe for rice pudding made with sweetened condensed milk. Can you help?

--ELIZABETH

DEAR ELIZABETH: Certainly. If you don’t have a double boiler use two saucepans, the larger of the two for the bottom half. Fill the bottom pan with enough water to come half way up top pan.

DOUBLE BOILER RICE PUDDING

1/2 cup uncooked rice

3 cups boiling water

1/2 teaspoon salt

1 (15-ounce) can sweetened condensed milk

1/4 cup butter or margarine

1/2 cup raisins

1 teaspoon vanilla

Measure rice, boiling water and salt into top of double boiler. Cook over rapidly boiling water until rice is tender, about 40 minutes. Stir in sweetened condensed milk, butter and raisins. Cook, stirring frequently, until slightly thickened, about 20 minutes. Remove from heat and stir in vanilla. Serve warm or cold. Makes 8 servings.

Each serving contains about:

264 calories; 256 mg sodium; 16 mg cholesterol; 9 grams fat; 42 grams carbohydrates; 4 grams protein; 0.17 grams fiber; 32% calories from fat.

DEAR SOS: I am in search of a homemade spaghetti sauce that is thick and spicy.

--MICHELE

DEAR MICHELE: Little Joe’s Restaurant in downtown Los Angeles makes a spaghetti sauce that has been a favorite of Culinary SOS readers for years.

LITTLE JOE’S SPAGHETTI SAUCE

3 tablespoons oil

1 medium onion, minced

2 tablespoons minced green pepper

1 stalk celery, chopped

1 clove garlic, minced

1 (1-pound 12-ounce) can whole tomatoes, chopped

1 (1-pound 12-ounce) can tomato puree

1 tablespoon basil

1 teaspoon crushed oregano

1 bay leaf

1/2 cup dry red wine

1 cup water

2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons grated Parmesan cheese

Heat oil in large heavy pot. Add onion, green pepper, celery and garlic and saute until vegetables are tender. Add tomatoes, tomato puree, basil, oregano and bay leaf. Simmer 1 hour, stirring frequently. Add red wine, water, salt and pepper. Simmer 1 hour longer. If sauce is too thick, add more water. When sauce is cooked, add Parmesan cheese and mix well. Makes about 12 servings.

Each serving contains about:

90 calories; 538 mg sodium; 1 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 2 grams protein; 0.98 grams fiber; 41% calories from fat.

We neglected to tell you where to put the beef broth in the recipe for Buffums Mexican Chowder in the Culinary SOS column of Dec. 29. Here is the corrected recipe.

BUFFUMS MEXICAN CHOWDER

1/2 pound ground beef

1 small onion, chopped

1 teaspoon garlic powder

1 (1.25-ounce) package taco seasoning mix

1 egg, beaten

3/4 cup bread crumbs

1/2 cup cooked white rice

Beef Stock

1 (15-ounce) can 3-bean salad

3 tomatoes, diced

1 cup canned tomato juice

1 tablespoon lemon juice or to taste

Saute ground beef and onion in skillet until onion is tender but not brown. Add garlic powder and taco seasoning to beef mixture. Cook 15 minutes, then add egg, bread crumbs and cooked rice. Mix thoroughly. Add Beef Stock. Bring to boil, then reduce heat.

Rinse and drain 3-bean salad. Add with tomatoes, tomato juice and lemon juice to soup mixture. Simmer to heat through. If serving later, leave out lemon juice. About 15 minutes before serving bring back to boil and heat through, then add lemon juice. Simmer 15 minutes. Makes 6 servings.

Each serving contains about:

242 calories; 1366 mg sodium; 59 mg cholesterol; 7 grams fat; 31 grams carbohydrates; 14 grams protein; 1 gram fiber; 27% calories from fat.

Beef Stock

1 quart water

1 1/2 beef bouillon cubes

1 (2-ounce) package au jus mix

3/4 teaspoon garlic powder

1 tablespoon diced onion

1 stalk celery, diced

3/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1 bay leaf

3/4 teaspoon chili powder

1/2 teaspoon taco seasoning mix

Bring water to boil. Crumble in bouillon cubes and add au jus mix. Bring to boil. Add garlic, onion, celery, cumin, oregano, bay leaf, chili powder and taco seasoning. Simmer until flavors blend, about 10 minutes. Makes about 1 quart.