COOK'S CORNER : DESSERT TRIO'S WINNING SCORE.

The following trio of recipes is for Shirley Quickstrom of Sylmar. The first recipe, shared by Polly Keyes, is from the October 1996 issue of Better Homes and Gardens magazine. Although Keyes hasn't made it, she thinks it's the one requested. Two other readers also shared recipes that follow.

These pies would make a great finish for dessert anytime - or for Super Bowl festivities Sunday.

KENTUCKY DERBY PIE

(Shared by Polly Keyes, Sylmar)

Pastry for single-crust pie

3 eggs, lightly beaten

3/4 cup light corn syrup 

3 tablespoons granulated sugar 

3 tablespoons brown sugar

3 tablespoons butter, softened

1 teaspoon vanilla

1/8 teaspoon salt

1/2 cup finely chopped pecans

1/3 cup bourbon

1 package (6 ounces) semisweet chocolate pieces

1 1/2 cups pecan halves

Prepare pastry for crust. On a lightly floured surface, roll dough to a 12-inch circle. Line a 9-inch pie plate with pastry. Trim to 1/2-inch beyond edge; fold under extra pastry and flute edge. Do not prick pastry.

For filling, in a large mixing bowl, combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla and salt; mix well. Stir in chopped pecans and bourbon.

Pat chocolate pieces lightly onto bottom of pastry shell. Pour filling atop chocolate pieces. Arrange pecan halves atop filling.

Bake in preheated 350-degree oven about 1 hour or until a knife inserted near center comes out clean. Cover edges of pie loosely with foil last 30 minutes to prevent over-browning. Makes 10 servings.

CHOCOLATE PECAN PIE

(Shared by Diane Hurlbut, Agoura Hills)

1/2 cup semisweet chocolate chips

1 unbaked 9-inch pie shell

3 eggs

3/4 cup dark corn syrup

1/2 cup sugar

1/4 teaspoon salt

1/4 cup (1/2 stick) butter, melted

2 tablespoons vanilla

1 cup pecan halves

Whipped cream (optional)

Chocolate sprinkles (optional)

Sprinkle chocolate chips on bottom of pie shell. Place in freezer 10 minutes.

To prepare filling, whisk eggs, corn syrup, sugar and salt until blended. Beat in butter and vanilla.

Pour filling over chocolate chips. Arrange pecan halves in consecutive circles over filling.

Bake in preheated 375-degree oven 40 to 50 minutes or until set. Cool. To serve, top with whipped cream and chocolate sprinkles. Makes 6 servings.

CHOCOLATE PECAN PIE

(Shared by Mary Campbell, Sunland)

1 cup semisweet chocolate chips

1 1/2 cups pecans

1 unbaked 9-inch pie shell

3 eggs

3/4 cup dark corn syrup

3 tablespoons butter, melted

2 tablespoons flour

2 teaspoons vanilla

Spread chocolate chips and pecans in pie shell. Mix all remaining ingredients and pour into pie shell.

Bake in preheated 325-degree oven 1 hour or until firm. Makes 1 pie.

Spinach cheese dip

Readers continue to request the fabulous Hot Spinach Cheese Dip from the Cheesecake Factory. We developed a copycat version for the Restaurant Replicas column seven years ago (can't believe it was that long ago). It's delicious and we've enjoyed it on several occasions with tortilla chips.

Our version - loaded with artichoke hearts, fresh spinach, garlic, green onions, cream and both Jack and Parmesan cheeses - goes together in short order in a large skillet. The dip is also good rolled up in flour tortillas. The mixture would even be good served as a sauce over chicken. No matter what you serve it with, this dip mixture is a winner.

So for all who missed it or misplaced the recipe, here it is. Serve it during the Super Bowl Sunday - and watch it disappear!

HOT SPINACH CHEESE DIP

1 can (13.75 ounces) quartered hearts of artichokes, rinsed and drained

2 green onions, chopped

1 garlic clove, minced

1 tablespoon butter OR vegetable oil

1 bunch fresh spinach, rinsed, trimmed, drained and chopped

1 1/2 tablespoons flour

3/4 cup whipping cream

1 1/2 cups shredded Monterey Jack cheese 

1/4 cup grated Parmesan cheese

1 tablespoon pine nuts (optional)

Salt and pepper to taste

Tortilla chips

In a large skillet, saute artichoke hearts, green onions and garlic in melted butter, stirring often, 2 to 3 minutes, until onions are limp. Add spinach and continue cooking 1 minute, until cooked down. Stir in flour and cook, stirring 1 to 2 minutes. Gradually stir in cream and heat until mixture boils and is slightly thickened. Stir in Jack cheese, Parmesan cheese and pine nuts, heat just until cheese is melted. Do not boil.

Season to taste with salt and pepper. Spoon into a heat-proof serving dish and serve with tortilla chips. Makes 4 to 5 servings.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I am looking for a recipe for the sauce that Mexican restaurants use on their chiles rellenos. Do any readers have one?

- Marlene Caron

Valencia

I'm looking for a really good, different Moroccan Chicken recipe than ran nine to 12 months ago. Raisins, turmeric, cumin and other spices were ground up in a food processor and the mixture was spread on chicken, which was then baked. Can anyone help?

- Noli Wiesen

Canyon Country

Does anyone have a good recipe for corn sticks that don't stick to the pan? The recipe I use sticks to the pan.

- Dorothy Grant

Chatsworth

I am a former Los Angeles resident. In moving to Arkansas four years ago I lost one of my favorite recipes - Chocolate Apricot Fruitcake - that was printed in the food section around 1982. It contained dried apricots, slivered almonds and 1/4 cup rum. Does anyone have the recipe?

Michele Waterman

Hector, Ark.