MORE THAN COOKIES : SUCESSFUL WOMEN CONTRIBUTE RECIPES TO GIRL SCOUT COOKBOOK.

Byline: Natalie Haughton Daily News Food Editor

Restaurateur and designer Barbara Lazaroff gathered a group of Girl Scout supporters last week at Spago to tout and publicize the organization's new cookbook, ``Recipes for Success, From Leading Women and Premiere Chefs'' (Patriots' Trail Girl Scout Council Inc., Boston; $18.95), which was recently released as a fund-raiser to celebrate the 85th anniversary of Girl Scouting. It all officially started on March 12, 1912, in Savannah, Ga., with fewer than 30 girls. There are now 2.5 million Girl Scouts in 50 states.

Partygoers nibbled on assorted pizzas and Spago pastry chef Sherry Yard's upscale homemade renditions of Girl Scout cookies as she remembers them.

As noted in the dedication, ``The book celebrates the accomplishments of today's women in very diverse walks of life. The cookbook is meant to salute all of women's contributions to our society, as well as serving as an inspiration to young women just now choosing their personal path in life.'' Among the more than 100 women featured are corporate executives, politicians, entertainers and chefs, with prominent contributors including Oprah Winfrey, Martha Stewart, Dr. Joyce Brothers, Debbi Fields, Hillary Rodham Clinton, Elizabeth Dole, Bonnie Blair and Cheryl Tiegs.

The book, a project developed by the Patriots' Trail Girl Scout Council in Boston, was the outgrowth of a brainstorming session by a group of Girl Scout alumnae and women from leading fields in the Boston area.

``Women in leading roles have not been honored as (have) men in leading roles,'' noted Laura Watkins, executive director for the Boston Council.

``We sent out a letter and a box of Thin Mints requesting recipes from 200 women, with no consideration given to whether they were Girl Scouts or not, '' noted Watkins. ``We wanted women who were strong role models.'' About 120 responded and about 80 percent had been Girl Scouts, added Watkins.

Recipes were tested by a computer program - not taste-tested in advance of publication, Watkins said. Luckily, most of the recipes are quick and easily doable for Girl Scouts and today's busy cooks. For those interested in the nutritional analysis of recipes, a chart listing them can be found in the back of the book.

According to Watkins, this volume is ``both a cookbook and more than a cookbook. We highlight women and their accomplishments and their words of wisdom along with the recipes.''

Lazaroff, a Girl Scout during her growing-up years in the Bronx, happily contributed her favorite dish, Stay Fit Angel Hair Pasta With Tomato, Basil and Garlic Sauce and Grilled Shrimp. ``When I don't know what to eat, I eat this. Pasta can be cooked easily and quickly,'' she said, adding that her two young sons also like pasta.

Lazaroff is a big supporter of women's organizations. ``The Girl Scouts taught me about tenacity, self-esteem, honesty, responsibility, teamwork and forging ahead,'' she said, noting that ``life isn't an easy ride.''

Her most vivid memory of Girl Scouts is of s'mores (with graham crackers, marshmallows and milk chocolate) she made on a stick over a campfire she built with other girls.

Although Phyllis Diller was never a Girl Scout, she was happy to contribute her Tamale Pie recipe, which she noted is great for parties. About the dish the chef at Spago created for the photograph, Diller said, ``Mine never looked like that. I don't know what they've done here.'' It appeared that they made a single serving in a round individual container.

``I love to cook and could cook all day long,'' said the comedian, who grew up in Ohio but has been in Northern and Southern California for the last 50 years.

``In Ohio, we had no broccoli, no avocado, no exotic things and no ethnicity,'' she continued, adding that her mother was a terrible cook. Diller, a creative cook who likes all kinds of food, enjoys making salads, vegetable dishes (she grows her own tomatoes and herbs) and soups, and admits to doing strange things (like saving pickle juice and the marinade from jars of artichoke hearts to use in her salad dressings).

``I'm into frugality and using my head,'' she said, but she has also had her share of terrible kitchen disasters. ``I'm always putting things on the stove and burning them.''

Diller does lots of jokes at other people's dinner parties these days - and when she entertains in her own home, she does funky things like filling a glass at each place with water and a gold fish for favors. ``Robert Mitchum drank the water in his - he didn't see the gold fish,'' she said, laughing.

Mary Sue Milliken and Susan Feniger, chef/co-owners of the Border Grill in Santa Monica and hosts of the Television Food Network show ``Too Hot Tamales,'' who also have a recipe included in the cookbook, stopped by the Spago party. ``Our Green Chicken Chilaquiles is easy and something any girl can do,'' said Milliken. ``It is affordable - and like Mexican lasagne.'' The chefs have taught for 15 years and are committed to finding a way to get people excited about cooking at home. ``As chefs, we worry about things that are too inaccessible to home cooks,'' Milliken said.

Actress and recording artist Maria Conchita Alonso, who has lived in the Los Angeles area for the last 15 years, also stopped by Spago and talked about her Cauliflower and Cheese Casserole, which is easy to make and tastes great. The Cuban-born Alonso grew up in Venezuela, and although the Girl Scouts are now in 110 countries around the world, she wasn't a member while growing up.

Her words of wisdom (in the cookbook) to girls: ``Fight for your beliefs. Anything is possible (but not easy) if you believe in yourself. Be persistent.''

If you can't find the book locally, you can order it for $21.95 (postage and handling included) by calling [phone]. Allow three to four weeks for delivery.

BARBARA'S STAY FIT ANGEL HAIR PASTA WITH TOMATO, BASIL AND GARLIC SAUCE AND GRILLED SHRIMP

(Shared by Barbara Lazaroff)

1 small onion, minced

2 cloves garlic, minced

1 pound plum tomatoes, cored, seeded and chopped

1 cup chicken stock

6 to 8 basil leaves, julienned, plus 1 tablespoon chopped fresh basil

Salt and freshly ground pepper to taste

8 ounces fresh angel hair pasta

Water

6 ounces fresh shrimp, peeled and deveined

Grated Parmesan cheese to taste

Saute onion in a nonstick saucepan over medium heat 4 to 5 minutes or until slightly tender. Add garlic. Saute 1 minute longer. Add tomatoes; simmer 2 to 3 minutes. Add chicken stock. Cook 15 to 20 minutes or until mixture is reduced and thickened. Strain into a large saucepan.

Add julienned basil leaves and salt and pepper. Cover to keep warm.

Cook pasta in boiling salted water until softened but not cooked through. Drain well and stir into sauce. Cook over medium heat until pasta is cooked to taste.

Grill shrimp 2 minutes on each side or until cooked through.

Pour pasta into a serving bowl. Arrange shrimp around edge. Sprinkle with chopped basil. Add cheese; toss lightly. Makes 2 servings.

PHYLLIS DILLER'S TAMALE PIE

1 pound lean ground beef

1 onion, chopped

1 teaspoon salt

2 tablespoons chili powder

1 can (15 ounces) whole tomatoes OR 2 cans (8 ounces EACH) tomato sauce

1 can (3 ounces) pitted ripe olives, halved

1 can (11 ounces) whole kernel corn

1/2 to 3/4 cup cornmeal 

1/2 cup shredded Longhorn cheese

2 strips bacon

Brown ground beef with onion, salt and chili powder in a large skillet, stirring until beef is crumbly; drain. Stir in tomatoes, olives, corn, cornmeal and cheese. Spoon into a baking dish. Top with bacon.

Bake in preheated 350-degree oven 35 minutes. Recipe may be doubled. Makes 4 to 6 servings.

EGGPLANT CASSEROLE

(Shared by Debbie Reynolds)

1 large eggplant

Salt to taste

Water

1 cup shredded Swiss cheese

1 cup grated Parmesan cheese

3 medium tomatoes, sliced

Pepper to taste

1/4 cup butter

1/2 of an 8-ounce can tomato sauce

1 cup seasoned bread crumbs

Peel eggplant and cut into slices. Place in a bowl with enough cold salted water to cover. Let stand 30 minutes and drain.

Grease bottom and sides of a baking dish.

Mix cheeses in a bowl, reserving 1/3 of mixture. Layer 1/3 of eggplant and 1/2 of tomato slices in prepared baking dish. Season with salt and pepper. Layer 1/2 of remaining cheese mixture over tomatoes.

Repeat layers. Add remaining eggplant. Dot with butter. Pour tomato sauce over top and sprinkle with bread crumbs. Top with reserved cheese mixture.

Bake in preheated 350-degree oven 1 hour. Makes 4 to 6 servings.

GREEN CHICKEN CHILAQUILES

(Shared by Susan Fenigerand Mary Sue Milliken)

2 whole chicken breasts, split

Salt and freshly ground pepper to taste

2 cups chicken stock

3 1/2 cups Tomatillo Salsa (recipe follows)

1/2 cup whipping cream

1 teaspoon salt

1/2 teaspoon pepper

1 onion, very thinly sliced

12 dried corn tortillas

1/2 cup vegetable oil

1 cup EACH shredded Manchego and Panela cheeses

1/2 cup shredded Anejo cheese

Rinse chicken and pat dry. Season with salt and pepper. Cook in simmering stock in a saucepan, covered, 15 minutes. Remove, cool and shred.

Mix Tomatillo Salsa, cream, salt, pepper, onion and chicken in a large bowl.

Freshen tortillas in oil in a skillet over medium-low heat 5 seconds on each side; drain.

Spread a thin layer of mixed cheeses in a buttered 4-quart baking dish. Drain liquid from chicken mixture into a shallow bowl. Dip tortillas into liquid.

Alternate layers of 4 tortillas, chicken mixture and cheese in baking dish.

Bake, covered with foil, in preheated 350-degree oven 30 minutes. Let stand 30 minutes. Makes 8 servings.

TOMATILLO SALSA

1 pound tomatillos, husked and quartered

2 to 4 large jalapenos, seeded and chopped

1/2 cup water

1/2 medium onion, cut into halves

2 bunches fresh cilantro

2 teaspoons salt

Process tomatillos, jalapenos and water in a food processor, fitted with a metal blade, until chunky. Add onion, cilantro and salt. Process 2 minutes. Chill, covered up to 3 days.

CAPTION(S):

2 Photos

Photo: (1--color) At Spago, Phyllis Diller, left,with her Tamale Pie, and Barbara Lazaroff with her Angel Hair Pasta celebrate the release of ``Recipes for Success From Leading Women and Premiere Chefs,'' benefiting the Girl Scouts.

(2) Susan Feniger, left, Phyllis Diller, Barbara Lazaroff and Mary Sue Milliken sign copies of the Girl Scout cookbook containing their recipes and messages of inspiration to young women.

Gus Ruelas/Daily News