Kitchen Cabinet - reader's concoctions - Recipe

Sunset, Oct, 1999 by Linda Lau Anusasananan

READERS' RECIPES TESTED IN SUNSET'S KITCHENS

Chocolate Chip Walnut Pie

Anne H. Beck, Arnold, California

Anne Beck made this customer-pleasing pie to sell in her former ice cream shop and dell. It tastes like a chocolate chip cookie, and is especially good warm.

PREP AND COOK TIME: 40 to 55 minutes

MAKES: 8 servings

1 refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz. package), at room temperature

1/2 cup (1/4 lb.) melted butter or margarine

2 large eggs

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup all-purpose flour

1 cup (6 oz.) semisweet chocolate chips

1 cup chopped walnuts

Vanilla ice cream (optional)

1. Unfold pastry round and ease evenly into a 9-inch pie pan.

2. In a bowl, beat butter, eggs, granulated sugar, and brown sugar until well blended. Add flour and mix well. Stir in chocolate chips and nuts.

3. Pour chocolate chip filling into pastry.

4. Bake on the lowest rack in a 325 [degrees] oven until top is a rich golden brown, 40 to 45 minutes (about 30 minutes in a convection oven). Cool on rack at least 20 minutes. Serve warm or cool, cut into wedges, with ice cream.

Per serving: 563 cal., 56% (315 cal.) from fat; 6.4 g protein; 35 g fat (15 g sat.); 60 g carbo (0.9 g fiber); 274 mg sodium; 91 mg chol.

Macaroni with Anchovies and Arugula

Theresa Liu, Alameda, California

Even when Theresa Liu's refrigerator looks bare, she can find the makings for macaroni with anchovies. For freshness, she adds arugula, spinach leaves, frozen peas, or broccoli florets - depending on what the larder has to offer. Writes Liu, "Even proclaimed anchovy haters take to this dish."

PREP AND COOK TIME: About 25 minutes

MAKES: 3 or 4 servings

2 1/2 cups (7 oz.) dried macaroni

9 cups arugula leaves (about 11 oz.), rinsed and drained

2 tablespoons olive oil

6 cloves garlic, peeled and chopped

1 can (2 oz.) anchovy fillets, drained and minced

1 can (2 1/4 oz.) sliced black ripe olives, drained

1/4 teaspoon pepper

1/8 to 1/4 teaspoon hot chili flakes

About 1/2 cup grated parmesan cheese

1. In a covered 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add macaroni and cook, uncovered, until barely tender to bite, about 6 minutes.

2. When macaroni is almost tender, add arugula; stir and cook just until leaves wilt, about 1 minute. Drain pasta and greens and put in a bowl. Quickly rinse and dry pan.

3. Add oil and garlic to pan over medium heat; stir until garlic is limp, about 1 minute. Add anchovies, olives, pepper, and chili flakes; stir and add pasta, greens, and 1/2 cup cheese. Mix well and pour back into bowl. Add more parmesan cheese to taste.

Per serving: 358 cal., 35% (126 cal.) from fat; 16 g protein; 14 g fat (3.5 g sat.); 43 g carbo (3 g fiber); 763 mg sodium; 14 mg chol.

Tofu Herb Dip

Maria Sandoval, Alameda, California

Searching for appealing foods for her daughter, who was on a low-fat diet, Maria Sandoval came up with this nutritious and appealing appetizer dip. Most of our tasters never guessed that tofu was its base. Serve the herb dip with melba toast, crackers, thin baguette slices, or raw vegetables.

PREP AND COOK TIME: About 30 minutes

MAKES: 2 1/8 cups; 18 servings

1 carton (12 to 14 oz.) firm tofu

3/4 cup coarsely chopped fresh cilantro

3/4 cup coarsely chopped parsley

3/4 cup lightly packed fresh mint leaves, rinsed

1/2 cup sliced green onions

1/2 cup drained canned roasted red peppers

1 clove garlic, peeled

3 tablespoons lemon juice

2 tablespoons drained capers

Salt and pepper

1. Rinse tofu and drain. Cut into 1/2-inch-thick slices and lay on several layers of towels. Cover with several layers of towels and press gently to remove excess liquid.

2. In a food processor, combine cilantro, parsley, mint, and green onions. Whirl until minced (or mince with a knife). Pour herbs into a small bowl.

3. Pat red peppers dry and put into a food processor or blender. Crumble tofu and add to red peppers along with garlic, lemon juice, and capers. Whirl until smooth. Add to herbs and stir to mix. Add salt and pepper to taste.

Per serving: 34 cal., 44% (15 cal.) from fat; 3.2 g protein; 1.7 g fat (0.2 g sat.); 2.2 g carbo (0.5 g fiber); 55 mg sodium; 0 mg chol.

Garam Masala Pork Chops

Joy Taylor, Grants Pass, Oregon

Intrigued, Joy Taylor bought garam masala, an aromatic Indian spice blend, and began to experiment. She particularly likes the mixture with fruit and pork, and serves it with hot cooked rice, drenched with the plentiful sauce. Look for garam masala in Indian markets and specialty food stores. Or use the spice alternatives.

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

4 center-cut loin pork chops (each about 1 in. thick, 2 1/3 lb. total)

4 teaspoons salad oil

2 tablespoons garam masala (or 1 tablespoon each ground coriander and ground cumin)

2 tablespoons garlic powder

3/4 cup cranberry-raspberry juice blend

1/4 cup fat-skimmed chicken broth

1 tablespoon cornstarch

Salt and pepper