Baked Potato Soup, Date Bars, Coconut Cream Pie
DEAR SOS: While visiting relatives in Boston, we had the most delicious baked potato soup at Houlihan’s restaurant. I hope you will be able to obtain the recipe. We can’t wait to try it again.
--ROXIE
DEAR ROXIE: Gilbert/Robinson Inc., the firm that operates Houlihan’s and Charley’s Place chains, came to the rescue.
HOULIHAN’S BAKED POTATO SOUP 1 1/2 pounds russet potatoes 1/2 cup butter 2 cups diced onions 1/3 cup flour 5 cups water 1/4 cup low-salt chicken base 1 cup instant potato flakes 3/4 teaspoon dried basil leaves 1/2 teaspoon hot pepper sauce 1 cup whipping cream 1 cup milk Shredded Cheddar cheese Sliced green onions Salt White pepper
Rinse potatoes well. Bake potatoes at 400 degrees until tender but not mushy. Remove potatoes from oven and cool. Remove peel and cut potatoes into 1/2-inch cubes. Set aside.
Melt butter in large saucepan. Add onions and saute over low heat 10 minutes or until onions are transparent. Do not allow onions to burn.
Add flour to onions and butter. Cook, stirring, 4 to 5 minutes until flour is absorbed.
In bowl combine water, chicken base, potato flakes, basil and hot pepper sauce. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, stirring constantly to prevent lumps from forming. Increase heat to medium and continue cooking until soup begins to simmer.
Add cream and milk, stirring until smooth and lightly thickened. Simmer 15 minutes. Do not boil. Soup should just simmer lightly.
Add cubed baked potatoes and stir to combine. Remove from heat and serve at once. Serve topped with cheese and sliced green onions. Season to taste with salt and white pepper. Makes 8 servings.
Each serving contains about: 414 calories; 224 mg sodium; 74 mg cholesterol; 24 grams fat; 46 grams carbohydrates; 7 grams protein; 1.23 grams fiber.
DEAR SOS: I have an abundance of dates left from the holidays and would appreciate a recipe for bars or fingers.
--CHARLENE
DEAR CHARLENE: Here’s a recipe for date bars from City restaurant in Los Angeles.
CITY RESTAURANT DATE BARS 3 cups dates, finely cut (about 8 to 10 ounces) 1 cup water 1 cup granulated sugar 1/3 lemon juice 3 cups quick-cooking oats 2 1/2 cups flour 1 3/4 cups brown sugar, packed 3/4 teaspoon baking soda 3/4 teaspoon salt 1 3/4 cups unsalted butter, melted
Combine dates, water and granulated sugar in saucepan. Bring to boil and boil 5 minutes or until mixture mounds. Add lemon juice. Cool to room temperature.
Combine oats, flour, brown sugar, baking soda, salt and butter. Mix well. Spread half of oats mixture in 13x9-inch baking pan, pressing down slightly. Cover with cooled date mixture. Spread remaining crumb mixture evenly on top.
Bake at 350 degrees 25 to 30 minutes. Place on wire rack to cool before cutting into squares. Serve warm with ice cream, if desired. Makes about 24 bars.
Each serving contains about: 334 calories; 80 mg sodium; 36 mg cholesterol; 14 grams fat; 51 grams carbohydrates; 3 grams protein; 0.64 gram fiber.
DEAR SOS: Could you please try to get us a recipe for a great coconut cream pie?
--BILLIE
DEAR BILLIE: Here is our favorite coconut cream pie from the Willows in Hawaii.
WILLOWS’ COCONUT CREAM PIE 2 cups milk 1/2 cup sugar Dash salt Grated fresh coconut 4 egg yolks 3 tablespoons cornstarch 1 tablespoon butter or margarine 1 teaspoon vanilla 1 (9-inch) baked pie shell Meringue
Combine milk, sugar, salt and 1/4 cup grated coconut in medium saucepan. Cook until mixture is very hot. Beat egg yolks, then blend in cornstarch and little water. Add egg yolk mixture to milk mixture. Cook and stir about 1 minute. Add butter and vanilla.
Cool filling and pour into pie shell. Swirl meringue onto pie, making sure it is sealed to edge of pie shell. Sprinkle with grated coconut. Bake at 400 degrees until golden brown. Cool completely. Makes 6 servings.
Each serving contains about: 489 calories; 247 mg sodium; 193 mg cholesterol; 26 grams fat; 55 grams carbohydrates; 10 grams protein; 0.23 gram fiber.
Meringue 4 to 6 egg whites 1/4 teaspoon cream of tartar Sugar
Beat egg whites with cream of tartar until soft peaks form. Gradually add 1 tablespoon sugar for each egg white used. Continue beating until stiff peaks form.