Chile Relleno, Kahlua Pie, Coleslaw

(2)DEAR SOS: Can you get the recipe for the Blue-Corn Chile Relleno served at the Sonora Cafe in Los Angeles? I can’t get enough of it.

--DARYL

DEAR DARYL: You must be psychic. The recipe came to us out of the blue in one of the cafe’s newsletters.

BLUE-CORN CHILE RELLENO

1 pound shredded Jack cheese

1/2 pound shredded mozzarella cheese

2 ounces shredded Fontina cheese

2 tablespoons shredded feta cheese

1/2 teaspoon dried Mexican oregano

1/2 teaspoon black pepper

Vegetable Filling

12 poblano chiles, roasted, peeled and seeded

6 eggs

1/2 cup flour

2 cups blue corn mix or blue cornmeal

Oil for deep frying

Canned red chile sauce

Mix together Jack cheese, mozzarella, Fontina and feta cheeses, oregano, pepper and Vegetable Filling. Stuff each chile with about 1/2 cup of combination.

Beat eggs in medium bowl. Dredge stuffed chiles with flour. Dip chiles in eggs, then dust with blue cornmeal.

Carefully drop into oil heated to 350 degrees and cook until lightly browned. Place red chile sauce in center of each plate, then top with chile relleno. Makes 12 servings.

Each serving contains about:

407 calories; 412 mg sodium; 169 mg cholesterol; 25 grams fat; 27 grams carbohydrates; 20 grams protein; 1.38 grams fiber.

Note: If blue cornmeal is not available, use corn bread mix or fine-grind cornmeal.

Vegetable Filling

1/4 cup butter

2 tablespoons diced onion

1/2 cup freshly cut corn kernels

1 cup sliced mushrooms

1 tablespoon freshly squeezed lime juice

1 sweet red pepper, seeded and diced

1 green pepper, seeded and diced

1 teaspoon chopped fresh basil

1 teaspoon chopped cilantro

Salt

Melt butter in skillet over medium heat. Add onion and corn. Saute 2 minutes, then add mushrooms and saute 2 minutes longer. Add lime juice, red and green peppers, basil and cilantro. Saute 5 minutes until peppers are tender. Season to taste with salt. Set aside. Makes 1 cup filling.

DEAR SOS: In 1979 you printed a recipe for Kahlua pie. Alas, I’ve lost the recipe. Can you print it again?

--MIRIAM

DEAR MIRIAM: Certainly. We always enjoy printing recipes that pass the test of time.

KAHLUA-PECAN PIE

2 tablespoons butter or margarine

1/3 cup sugar

3 large eggs

1/4 teaspoon salt

3/4 cup dark corn syrup

1/4 cup coffee liqueur

3/4 cup pecans

1 (8-inch) unbaked pie shell

Kahlua Cream

Cream butter and sugar well. Beat in eggs, 1 at time, then stir in salt, corn syrup and coffee liqueur. Arrange pecans in pie shell and carefully pour in liqueur mixture.

Bake at 375 degrees 30 minutes. Cool thoroughly. Serve with Kahlua Cream. Makes 6 servings.

Each serving contains about:

604 calories; 303 mg sodium; 144 mg cholesterol; 34 grams fat; 62 grams carbohydrates; 7 grams protein; 0.29 gram fiber.

Kahlua Cream

1/2 cup whipping cream

2 tablespoons Kahlua liqueur

Whip cream until soft peaks form. Whip in liqueur until blended.

DEAR SOS: Some years ago, in search of the perfect coleslaw recipe, we came upon your SOS column reprint of the Pantry coleslaw. We’ve enjoyed it ever since. Now, in search of nonfat substitutes, I decided to modify the recipe. We’ve found that it tastes just as good with nonfat salad dressing, no oil, and nonfat sour cream in place of half and half. Can you print a defatted version?

--AL

DEAR AL: Why not? You’re on the right track.

LOW-FAT COLESLAW LIKE THE PANTRY’S

3/4 cup low-fat mayonnaise or dressing

3 tablespoons sugar

1 1/2 tablespoons white-wine vinegar

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon celery salt

Dash black pepper

1 tablespoon lemon juice

1/2 cup imitation sour cream

1/4 teaspoon salt

1 large head cabbage, finely shredded

Blend together mayonnaise, sugar and vinegar. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, sour cream and salt. Stir until smooth.

Pour over cabbage in large bowl. Toss until cabbage is well coated. Cover and chill until serving time. Makes 8 servings.

Each serving contains about:

146 calories; 284 mg sodium; 15 mg cholesterol; 9 grams fat; 16 grams carbohydrates; 2 grams protein; 0.91 gram fiber.

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.