RESTAURANT REPLICAS : JAZZ UP SUMMER DINING WITH COPYCAT FARE.

Byline: Natalie Haughton and Harriet Part

Tempting appetizers and a frosty drink are on today's replica menu for savvy summer cooks. The Tex-Mex Egg Rolls and Sweet Corn Cakes are from the roundup of starter selections at the Cheesecake Factory (locations in Woodland Hills and throughout Southern California), while Chili's Bar and Grill in West Hills offers a heat-busting shake that's easy to prepare.

For the Tex-Mex snacks, roll onion, red pepper, corn, black beans, cooked chicken (for convenience, you can buy a barbecued chicken or chicken breasts at the supermarket), shredded cheese and seasonings in egg roll skins.

Fry in a small skillet, using only the amount of oil specified in the recipe. Turn the rolls to brown on all sides, basting with hot oil. Cut diagonally in half and serve warm with Avocado Cream, made by blending a peeled, pitted avocado with sour cream, lemon juice, cilantro, garlic pepper and a dash or two of cayenne pepper.

The Sweet Corn Cakes are attractively presented at the restaurant, three to an order, in decorative corn husks with Tomatillo Salsa (use store-bought) around the sides. The cakes are topped with Tomato Salsa (we've included a recipe, but any fresh store-bought salsa will do), sour cream and avocado chunks and garnished with fresh cilantro. The restaurant serving is large enough for two or three diners to share - or alone it could be a lunch or dinner entree (accompanied by a tossed green or fresh fruit salad).

The cakes have a sweet, nongritty texture thanks to mixing polenta rather than cornmeal with the sour cream, butter, cream, sugar and corn kernels. Not for the diet-conscious, you can whip these up in a jiffy - and cook them on a griddle or in a skillet.

The super-frosty drink uses only three ingredients - frozen vanilla yogurt, fresh strawberries and frozen pineapple-orange juice concentrate - and is easy enough for even kids to make.

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TEX-MEX EGG ROLLS 1 medium onion, finely chopped

1/2 cup finely chopped red bell pepper

2 tablespoons plus 3/4 cup vegetable oil

Garlic pepper and seasoned salt to taste

1 teaspoon ground cumin 

1 1/2 cups corn kernels

1 cup rinsed and drained canned black beans

2 cups small pieces diced cooked chicken

2 cups shredded mozzarella cheese

2 tablespoons bottled salsa

8 (7x7-inch) refrigerated egg roll skins

Lettuce leaves

Avocado Cream (recipe follows)

In a large skillet, saute onion and pepper in 2 tablespoons oil until vegetables are tender. Remove from heat. Stir in garlic pepper, seasoned salt and cumin. Cool. Stir in corn, black beans, chicken, 1 cup cheese and salsa.

To assemble each egg roll, lay out 1 egg roll skin on a flat surface in a diamond with points at top and bottom. Place 3 to 4 tablespoons chicken mixture in a log shape across center of skin.

Using fingertips, wet all edges of skin with water.

Fold up point closest to you over filling; fold in sides and carefully roll up forming a 5-inch long and 2-inch wide roll.

Meanwhile, in an 8-inch skillet, heat remaining 3/4 cup oil until very hot. Place 2 egg rolls at a time in hot oil in skillet. Cook until golden on all sides, turning as needed.

Remove to a paper towel-lined plate to drain. Wait 1 minute, then cut each roll diagonally in half. Serve on lettuce leaves with Avocado Cream for dipping. Makes 4 servings.

AVOCADO CREAM: In container of a blender or food processor, combine 1 large peeled and pitted avocado, 1/4 cup dairy sour cream, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh cilantro, garlic pepper and cayenne pepper to taste. Process until smooth and creamy. Makes about 3/4 cup.

CORN CAKES WITH TOMATO SALSA, SOURCREAM AND AVOCADO 1 cup instant polenta

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons sugar

1/3 cup (2/3 stick) plus 1 tablespoon butter, melted

1 1/4 cups dairy sour cream plus additional for garnish

1/3 to 1/2 cup whipping cream OR milk

1 cup frozen, thawed OR canned, drained corn kernels

1 tablespoon cooking oil

Prepared tomatillo salsa (store-bought)

Tomato Salsa (recipe follows)

1 or 2 avocados, peeled, pitted and cut into chunks

In a medium bowl, combine polenta, flour, baking powder, salt, 2/3 stick melted butter and 1 1/4 cups sour cream. Stir in cream, mixing well (consistency should be thick), then stir in corn.

Melt remaining 1 tablespoon butter and 1 tablespoon oil on a large griddle over moderate heat.

When sizzling, measure 1/4 cup batter per cake and turn onto griddle. Flatten slightly with spatula. Cook until golden on each side and cooked through (turn a couple of times if necessary). Keep cooked cakes warm while making remaining cakes.

Arrange 2 cakes over tomatillo salsa spooned on EACH of 5 individual serving plates. Garnish tops with sour cream, Tomato Salsa and avocado chunks. Makes 10 to 11 cakes; 5 appetizer servings.

TOMATO SALSA 3 large Roma tomatoes OR 2 medium tomatoes, finely chopped

1/3 cup finely chopped green onions

1/4 cup minced fresh cilantro

1/4 teaspoon seasoned salt

1 small clove garlic, minced

1/4 teaspoon minced jalapeno (optional)

In a small bowl, mix together all ingredients. Let stand 1/2 hour before serving or refrigerate until serving. Makes about 1 cup.

STRAWBERRYYOGURT COOLER 1 cup frozen vanilla yogurt (light OR fat free)

1 cup halved fresh unsweetened strawberries

3 tablespoons frozen pineapple-orange juice concentrate

Place all ingredients in a blender or food processor. Whir or process until mixture is smooth and creamy. Makes 1 serving.

NOTE: Recipe can be doubled; makes 2 servings.

When fresh strawberries are out of season, substitute frozen whole unsweetened strawberries, partially thawed. Proceed as directed, adding 1/4 to 1/3 cup water to mixture as necessary during blending process.