SPRING HEIRLOOM RECIPES.

Byline: Natalie Haughton Cook's Corner

Easter, and its recipes, bring back flavorful memories of my younger days.

Whether ham or lamb is the Easter meat of choice, Pulao is a delicious accompaniment that family and friends have come to expect at Easter. My mother served it for years and it was always a hit. This rice dish is fabulous tasting and beautiful looking with a rich yellow glow. Also, it is one of those versatile dishes that is at home most any time, any place and on any table - and you can't ruin it. I've reduced the butter substantially from what was called for originally, and it doesn't seem to affect the outcome.

I've doubled and tripled the recipe (just be sure your pot is large enough to allow plenty of space for the rice to expand), served it to both large and small crowds for all kinds of holidays (including Christmas) and at buffets and sit-down affairs no matter what the season. It's great with barbecued meats - beef, pork and chicken - as well.

Another recipe from my tried-and-true repertoire is Sour Cream Pineapple Mold. Although I'm not particularly fond of gelatin salads, this is one of the best-tasting and simplest I've come across.

Depending on the color desired to attractively complete your menu, use either lime- or raspberry-flavored gelatin. The crushed pineapple, sour cream and walnuts elevate the recipe above the run-of-the-mill salads of this type. The secret flavor ingredient is a dash of prepared horseradish. Make individual molds or one large mold and serve on red lettuce leaves garnished with sour cream and maraschino cherries.

PULAO

1 large onion, sliced

1 stick (1/2 cup) butter

2 cups uncooked converted white rice

4 cups boiling water

1/2 teaspoon salt

1/2 teaspoon ground cumin

1 teaspoon curry powder

1/8 teaspoon cayenne pepper

1/8 teaspoon ground ginger

1/8 teaspoon black pepper

1/8 teaspoon turmeric 

1 (10-ounce) package frozen peas, thawed

Sautee onion in butter until clear. Add rice and cook, stirring, until rice turns white, about 5 minutes. Stir in boiling water and spices. Cover tightly and simmer (no peeking) 25 minutes.

Remove cover and place peas on top. Cover and continue cooking, slowly, about 5 minutes. Just before serving, turn under once. Makes about 8 servings.

SOUR CREAM PINEAPPLE MOLD

1 (6-ounce) large package lime- OR raspberry-flavored gelatin

1 cup boiling water

1 pint dairy sour cream

1 (1-pound 4-ounce) can crushed pineapple

1/2 cup chopped nuts

1/2 teaspoon (OR more to taste) prepared horseradish

Dissolve gelatin in boiling water; cool slightly. Add sour cream and stir with wire whisk until well dissolved. Stir in undrained pineapple, nuts and horseradish. Turn into a 1 1/2-quart mold. Chill until firm. Just before serving, unmold atop lettuce leaves on a serving plate. Garnish as desired with additional sour cream and drained maraschino cherries. Makes 10 to 12 servings.

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.

--The potato salad at Philippe's in Los Angeles is the best. Does anyone have this recipe or a similar one to share?

- Delores Hamilton

Winnetka