RESTAURANT REPLICAS : DIPPING INTO CASUAL AL FRESCO FARE.

Byline: Natalie Haughton and Harriet Part

With those lazy, hazy, crazy days of summer on the horizon, many cooks are looking for quick and easy ways to prepare delicious fare without spending hours in the kitchen. If you're in that category, you'll appreciate today's quartet of recipes, replicated from foods sampled at Bristol Farms in Woodland Hills.

For a couple of wonderful, simple appetizers to accompany a last-minute party or poolside get-together, try our Sweet Red Pepper and Chile Con Queso dips.

The red-pepper creation goes together in a blender with cream cheese, sour cream and roasted red peppers. The secret to the seasoning is a couple of tablespoons of dry tomato basil soup mix. A blender yields a smoother, more appealing dip than the food processor, which we also tried.

It's faster and easier to use peppers from a jar. Look for reasonably priced Mezzetta brand roasted bell peppers packed in water and citric acid (sold in most supermarkets and at Cost Plus). They are one of our pantry favorites that we keep on hand for all sorts of chic creations.

The Chile Con Queso Dip is different than any we've had before. In our experience, chile con queso usually refers to a hot dip made with cheese, chiles and tomatoes. However, the Bristol Farms variation is served chilled - and our copycat version is creamy and delicious.

Simply use an electric beater to combine cream cheese, sour cream, shredded Cheddar cheese, chili powder, garlic pepper and garden vegetable dip mix. Adjust the zippiness by adding the amount of red cayenne pepper desired. The store's version has a definite bite.

The inspiration for the Chicken With Olive and Roasted Red Pepper Salad came from Bristol Farms' takeout selections. We jazzed up the flavor with green onions, fresh basil and seasonings. Served atop lettuce leaves or mixed designer greens, this would make a good shower luncheon, buffet, picnic or al fresco dining offering this summer.

Last in this collection is a delicious chocolate cookie from the store's bakery section.

Simply beat egg whites to soft peaks, then beat in powdered sugar, unsweetened cocoa and a little flour until well mixed. Stir in chopped nuts and vanilla and bake in large mounds for a short time. The tops end up shiny and rather crackly - and the cookies taste like brownies. Be sure not to overbake or the cookies become very dry. This is another good choice for a picnic, barbecue or party.

All of these ideas should come in handy to enliven hot weather eating.

SWEET RED PEPPER DIP 1 package (8 ounces) cream cheese, softened

1 cup rinsed, well-drained roasted red bell peppers (from a jar is fine)

1/3 cup dairy sour cream

2 tablespoons dry tomato with basil soup and recipe mix (Knorr brand)

1/4 teaspoon garlic pepper

Chopped Italian parsley 

In a blender container, combine cream cheese, red peppers and sour cream. Whir on high speed until smooth and well blended. Add dry soup mix and garlic pepper and process until well blended.

Refrigerate 1 to 2 hours prior to serving to allow flavors to blend. Before serving, garnish top with a sprinkling of chopped Italian parsley.

Serve with vegetable dippers or crackers. This dip is also great as a spread on grilled chicken or vegetable sandwiches. Makes about 1 1/2 cups dip.

CHILE CON QUESO DIP 1 package (8 ounces) neufchatel cream cheese, softened

2/3 cup dairy sour cream

1 1/4 cups shredded Cheddar cheese

1 tablespoon dry garden vegetable dip mix (such as Hidden Valley Ranch brand)

1/4 teaspoon chili powder

1/4 teaspoon garlic pepper

Few dashes cayenne pepper OR to taste

Chopped fresh parsley for garnish

In a medium bowl with an electric mixer, beat together cream cheese and sour cream until smooth and creamy. Beat in 1 cup Cheddar cheese, dry dip mix, chili powder, garlic pepper and cayenne pepper until well mixed. (Cheese should still be in pieces). Refrigerate 1 to 2 hours before serving.

At serving time, sprinkle top with remaining 1/4 cup Cheddar cheese and garnish with a little parsley. Serve with vegetable dippers, tortilla chips or crackers. Makes about 1 1/2 cups dip.

CHICKEN WITH OLIVES AND PEPPERS

3 cups diced cooked chicken breast

3/4 cup drained pimiento stuffed green olives

1/2 cup coarsely cut-up pitted kalamata olives

1/4 cup chopped green onions

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

3/4 cup drained, cut-up thin strips roasted red bell pepper

3 tablespoons drained capers 

3 tablespoons extra virgin olive oil 

1/4 cup red wine vinegar

Seasoned salt and garlic pepper to taste

1 teaspoon Dijon mustard (optional)

In a medium bowl, combine all ingredients, tossing well. Refrigerate 2 hours or longer prior to serving to allow flavors to blend.

Serve over mixed greens. Makes 3 to 4 servings.

YUMMY CHOCOLATE MACAROON STYLE COOKIES

4 egg whites

2 cups powdered sugar

1/2 cup flour

2/3 cup unsweetened cocoa powder

2 cups finely chopped walnuts (should still be in small pieces - not in fine powder)

2 teaspoons vanilla

In a bowl of an electric mixer with beater on high speed, beat egg whites until soft peaks form.

In a separate bowl, mix together powdered sugar, flour and cocoa. Add to egg whites and with beater on low speed, beat in until all white disappears. Stir in nuts and vanilla.

Drop by very large rounded tablespoonfuls on foil-lined cookie sheets (bake 6 large cookies at a time). Flatten slightly.

Bake in preheated 350-degree oven 7 to 8 minutes. Do not overbake or cookies will be dry instead of moist in center. Cool on pan, then carefully peel foil from cookies. Makes 12 large cookies.

MEMO: Natalie Haughton is the Daily News food editor. Harriet Part is a San Fernando Valley-based food consultant. They welcome readers' recipe requests from Los Angeles and Valley restaurants and bakeries and will answer those of greatest general interest in future columns. Write to Food Department, ``Restaurant Replicas,'' Daily News, P.O. Box 4200, Woodland Hills, Calif. 91365-4200.