Gin Tomato Soup, Skillet Spaghetti and Brandied Quiche

DEAR SOS: Each time we dine at Kokomo’s Steak House in the Mirage Hotel in Las Vegas, we order tomato soup made with gin. It’s truly the most luscious, velvety soup we have ever tasted. Do you think the restaurant people will share their recipe?

--DOROTHY

DEAR DOROTHY: Mirage executive chef Ken Weicker was pleased to share the recipe. The soup is served daily at Kokomo’s.

GIN TOMATO SOUP

2 tablespoons butter

1/2 cup finely diced onion

2 cloves garlic, crushed

20 Roma tomatoes, peeled, seeded and diced

2 cups tomato juice

1/2 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh basil

Dash sugar

Salt, pepper

16 strips bacon, cut into fine julienne

20 mushrooms, cut into fine julienne

1/4 cup gin

1/2 cup whipping cream or half and half

1/2 cup chicken stock

Melt butter in soup pan over medium heat. Add and saute onion and garlic until tender. Add tomatoes, tomato juice, thyme, rosemary and basil. Cover and simmer 25 minutes, adding more liquid if necessary for desired consistency. Add sugar and season to taste with salt and pepper.

Saute bacon and mushrooms strips in skillet. Drain off excess fat. Add gin and ignite. When flames die down, add tomato soup mixture, whipping cream and chicken stock. Bring to quick boil. Adjust seasonings to taste. Serve at once. Makes 8 servings.

Each serving contains about:

404 calories; 461 mg sodium; 59 mg cholesterol; 35 grams fat; 10 grams carbohydrates; 6 grams protein; 1.04 grams fiber; 78% calories from fat.

DEAR SOS: A long time ago I had a recipe for Mexican spaghetti, which my adult children still remember fondly. But I can’t remember the recipe. Enchilada sauce was among the ingredients and the spaghetti cooked in the sauce! Can you help?

--JOANNE

DEAR JOANNE: Skillet Spaghetti--based on the bright idea of cooking dry spaghetti in its own sauce instead of in water--was a rage in the ‘70s. You can also use enchilada sauce or tomato sauce (or, for that matter, any other sauce or flavoring).

SKILLET SPAGHETTI

1 pound ground beef

1/2 cup chopped onion

1 clove garlic, minced

2 tablespoons oil

1 (15-ounce) can tomato sauce or enchilada sauce

3 cups hot water

7 ounces spaghetti

1 (1.5-ounce) envelope spaghetti or Mexican seasoning mix

In large skillet over medium-high heat, brown beef, onion and garlic in oil, stirring now and then. Add tomato sauce, water, uncooked spaghetti and seasoning mix. Cover and simmer 30 minutes, or until spaghetti is tender. Stir occasionally. Makes 6 to 8 servings.

Each serving contains about:

412 calories; 818 mg sodium; 57 mg cholesterol; 21 grams fat; 36 grams carbohydrates; 20 grams protein; 1.04 grams fiber; 46% calories from fat.

DEAR SOS: Help. I’ve lost my recipe for No-Crust Quiche, which I obtained from your column several years ago. It makes a great appetizer for a party when cut in small squares and also cuts down on some of the calories.

--BETH

DEAR BETH: We’ve printed many versions of the no-crust quiche. Here’s one flavored with brandy (or Sherry, if you prefer). You can also leave out the liquor and use milk or water instead.

NO-CRUST BRANDIED QUICHE

Oil

2 cups shredded Jack cheese

2 tablespoons flour

3 eggs

1 cup plus 2 tablespoons nonfat milk

3 tablespoons brandy

1 teaspoon seasoned salt

1/8 teaspoon hot pepper sauce

1/2 pound mushrooms, sliced

1 medium onion, chopped

Brush 9-inch skillet lightly with oil. Set aside 1/2 cup cheese. Toss remaining cheese with flour and set aside.

Beat together eggs, milk, 2 tablespoons brandy, seasoned salt and hot pepper sauce. Stir in flour-coated cheese. Cook mushrooms and onion in remaining 1 tablespoon brandy, then add to egg mixture. Pour into skillet and sprinkle reserved 1/2 cup cheese on top. Cover and cook about 40 minutes over medium heat. Makes 2 servings.

Each serving contains about:

541 calories; 1,440 mg sodium; 371 mg cholesterol; 30 grams fat; 26 grams carbohydrates; 32 grams protein; 1.33 grams fiber; 50% calories from fat.