Souping Up the Soup

DEAR SOS: I would love the recipe for the wonderful tortilla soup at Chez Melange in Redondo Beach.

--MRS. W.A.

DEAR MRS. W.A.: The recipe was sent to us by chef Peter Carpenter of Misto Caffe and Bakery, which is part of the Melange restaurant chain. The soup is prepared in typical restaurant fashion by adding “garnishes” to basic beef, chicken or vegetable broth. Here is the recipe for a single serving, using this method. The recipe can be doubled, tripled or quadrupled.

MISTO TORTILLA SOUP

1 to 1 1/2 cups chicken, beef or vegetable broth

1 teaspoon shredded pepper Jack cheese

1 teaspoon shredded Cheddar cheese

1 teaspoon minced red onion

1 teaspoon chopped cilantro

1 teaspoon diced tomato

1 teaspoon diced avocado

1 teaspoon corn kernels

1 teaspoon chopped green onion

1/4 cup tortilla strips

1 lime wedge

Heat broth. Top with Jack and Cheddar cheeses, onion, cilantro, tomato, avocado, corn, green onion and tortilla strips. Serve with lime wedge.

Makes 1 serving.

Each serving contains about:

123 calories; 849 mg sodium; 10 mg cholesterol; 7 grams fat; 7 grams carbohydrates; 8 grams protein; 0.68 gram fiber.

A Cookie Lesson

DEAR SOS: Help. I’ve lost my recipe for Santa Ana High School cafeteria cookies made with chocolate chips. I’d like to make them gift-size, about 4 inches across. My friends and family love them and they are a favorite of my son, who will be going to the Air Force Academy.

--CINDY

DEAR CINDY: We don’t want to let all those people down. If you want larger cookies, make the balls nearly double the regular size and flatten to 4 inches in diameter. Allow for almost double the baking time as well.

CITY SCHOOL FLYING SAUCERS

1 1/2 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking soda

1 (6-ounce) package semisweet chocolate pieces

3/4 cup shortening

1 1/2 cups light brown sugar, packed

1 egg

1 teaspoon vanilla extract

1/4 cup milk

1/2 cup rolled oats

1 cup raisins

1 cup sliced almonds

Sift flour with salt and baking soda. Set aside.

Melt chocolate in top of double boiler over hot water.

Cream shortening with brown sugar, egg and vanilla by beating together until light and fluffy. Mix in flour mixture and chocolate thoroughly. Stir in milk, oats, raisins and almonds. Chill.

Shape into balls about 3/4-inch in diameter. Place on greased baking sheet 3 inches apart. Flatten with bottom of glass. Bake at 375 degrees 10 minutes.

Makes 1 1/2 dozen.

Each cookie contains about:

317 calories; 145 mg sodium; 12 mg cholesterol; 16 grams fat; 35 grams carbohydrates; 4 grams protein; 0.35 gram fiber.

A Tiger by the Tail

DEAR SOS: I have misplaced my recipe for Hungry Tiger shrimp. I would appreciate a reprint, if you still have it in your files.

--ALICE

DEAR ALICE: We assume it’s the shrimp recipe with herb-flavored tomato sauce from Hungry Tiger restaurant.

HUNGRY TIGER SHRIMP PROVENCALE

1/2 cup diced onion

2 tablespoons olive oil

4 cups canned crushed plum tomatoes

3/4 cup tomato puree

1 1/2 cups water

1 teaspoon black pepper

1 teaspoon basil, crushed

1/2 teaspoon oregano, crushed

2 teaspoons salt

1 teaspoon garlic powder

2 pounds shrimp, shelled and deveined

Butter

1/2 cup dry white wine

Saute onion in oil until tender but not browned. Add tomatoes, tomato puree, water, pepper, basil, oregano, salt and garlic powder and simmer 1 1/2 hours.

Saute shrimp in as much butter as needed until barely tender. Add wine and cook over high heat until wine is almost absorbed. Keep warm. When ready to serve, arrange shrimp on platter. Serve topped with sauce.

Makes 6 to 8 servings.

Each of 6 servings contains about:

290 calories; 1,304 mg sodium; 226 mg cholesterol; 11 grams fat; 13 grams carbohydrates; 31 grams protein; 1.12 grams fiber.