Swell Chicken Shells

DEAR SOS: I love the curry chicken pasta salad served at the Mustard Seed Cafe in Los Feliz. I hope they will share the recipe.

RUTH EASTLING

Palmdale

DEAR RUTH: Somerset Caterers, which prepares the salad for the restaurant, was happy to share the recipe. It’s a refreshing dish for an outdoor summer buffet.

Curried Chicken With Shells

Active Work Time: 30 minutes * Total Preparation Time: 1 hour

1 3/4 pounds boneless, skinless chicken breasts

3/4 pound large-shell pasta

1/2 cup raisins

1/4 cup slivered almonds, toasted

2 tablespoons minced celery

2 tablespoons chopped green onion

1/2 cup chutney, chopped

3/4 tablespoon curry powder

1/4 teaspoon ground turmeric

1 cup mayonnaise

* Set chicken in steamer rack over simmering water, and steam until chicken is done and no longer pink in center, 20 to 25 minutes. Let cool slightly, then cut into cubes.

* Meanwhile, cook pasta in boiling salted water until al dente, 8 or 9 minutes. Rinse with cool water and drain.

* Combine chicken, pasta, raisins, almonds, celery and onion in large mixing bowl.

* In separate bowl, mix together chutney, curry powder, turmeric and mayonnaise. Mix chutney mixture gently with pasta mixture to lightly bind chicken and pasta.

6 to 8 servings. Each of 8 servings: 568 calories; 281 mg sodium; 43 mg cholesterol; 5 grams fat; 54 grams carbohydrates; 24 grams protein; 0.40 gram fiber.

Porcupine Aficionados

DEAR SOS: Here’s another version of the porcupine meatballs requested by the reader in Santa Monica. It’s from a cookbook my mother and two other ladies from our church (Ebenezer Reformed Church in Shafter, Calif.) compiled and printed in 1960. I remember how good it tasted.

SANDRA J. NONHOF

Marina del Rey

DEAR SANDRA: You are one of many readers who sent their versions of the porcupine meatballs. We love them all.

Porcupine Meatballs

Active Work Time: 25 minutes * Total Preparation Time: 2 1/2 hours * Easy

1/2 pound ground pork sausage

1 pound ground beef

1 tablespoon chopped green bell pepper

1 tablespoon chopped pimiento

1/2 cup uncooked rice

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup evaporated milk

1/4 cup chopped onion

Flour

1 (16-ounce) can tomato sauce

* Combine sausage, ground beef, bell pepper, pimiento, rice, salt, pepper, milk and onion in large bowl. Mix well and form into 1-inch balls. Roll in flour and place in 13x9-inch baking dish. Top with tomato sauce. Cover and bake at 350 degrees until meatballs have plumped and rice in them is cooked, about 2 hours.

6 servings. Each serving: 391 calories; 1,102 mg sodium; 68 mg cholesterol; 25 grams fat; 24 grams carbohydrates; 17 grams protein; 0.64 gram fiber.