COOK`S CORNER : FAN OF DAMON'S CRAFTS DRESSING.Byline: Marge Powers Connie McNamara of West Hills requested help in finding similar tasting recipes for the salad dressing served at Damon's in Glendale and the lobster thermidor lobster ther·mi·dor n. A dish consisting of cooked lobster meat mixed with a cream sauce, put into a lobster shell, sprinkled with cheese, and browned. at the Red Barn in Panorama City. Ann Hanson is sharing the recipe she developed for the salad and dressing served at Damon's. Her mother and father have eaten at Damon's since the 1930s. After years of experimenting, Hanson perfected her version. Ruth Nebron sent along a lobster thermidor recipe from ``The New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of Times Cook Book.'' Although this is not the Red Barn restaurant version, it might make a good alternative. SALAD DRESSING (Shared by Ann Hanson, Valley Village) SALAD: 1 head iceberg lettuce 8 stalks celery 1 can (8 ounces) julienned beets, drained DRESSING: 1/2 cup mayonnaise (homemade OR from a jar) 1/4 teaspoon white pepper 1 teaspoon paprika paprika: see pepper. 1/4 cup French dressing (such as Wishbone wishbone see furcula. Delux French Dressing) For Salad, finely chop lettuce and slice celery thinly. Place in a chilled stainless steel stainless steel: see steel. stainless steel Any of a family of alloy steels usually containing 10–30% chromium. The presence of chromium, together with low carbon content, gives remarkable resistance to corrosion and heat. bowl along with beets. For Dressing, in a bowl, combine all dressing ingredients and mix well. Add dressing to salad and quickly toss while turning bowl. Serve immediately. Makes 4 servings. LOBSTER THERMIDOR (Shared by Ruth Nebron, Valley Glen) 1/4 cup butter 2 cups cubed cooked lobster meat 2 tablespoons cognac 3 tablespoons dry sherry 1 cup whipping cream, scalded 3 egg yolks, beaten Salt and freshly ground black pepper to taste 1/8 teaspoon cayenne pepper In a skillet, melt butter. Add lobster and cook 3 minutes, stirring or shaking skillet. Stir in cognac and sherry. Pour cream over egg yolks and add to lobster mixture. Reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" , stirring, until mixture thickens. Do not allow to boil. Season with salt, black pepper and cayenne. Makes 2 servings. From ``The New York Times Heritage Cook Book,'' by Jean Hewitt, 1972. Can you help If you have recipes that can help this reader, please send them along to us at the address below to share in a future column. I am trying to find a recipe similar to the Hawaiian paradise cake at King's Hawaiian Restaurant in Torrance. It is a three-layer spongecake with a guava guava (gwä`və), small evergreen tree or shrub of the genus Psidium of the family Myrtaceae (myrtle family), native to tropical America and grown elsewhere for its ornamental flowers and edible fruit. (pink) layer, a green layer and a yellow (pineapple?) layer. It has a whipped cream frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. with pink, green and yellow glazes. - Connie Weir Burbank |
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