Bananas Kathryn

Dear SOS: It was our good fortune to have a marvelous gourmet dinner at Alexander’s in North Hollywood. The dessert served will long be remembered as outstanding. It was called bananas Kathryn. Would you be kind enough to obtain this recipe for me and friends who joined me?

--MRS. C.W.

Dear Mrs. C.W.: What a festive and unusual dessert to serve during the upcoming holiday season. Thanks for asking.

ALEXANDER’S BANANAS KATHRYN

1/2 (1-pound 4-ounce) can crushed pineapple

1/4 cup brown sugar, packed

1 tablespoon butter

2 tablespoons Sherry

2 tablespoons brandy

2 tablespoons maraschino cherry juice

2 tablespoons creme de cassis

2 bananas, sliced

2 tablespoons banana liqueur

6 to 8 Egg Roll Cups

Powdered sugar

6 to 8 scoops vanilla ice cream

Whipped cream, optional

Place pineapple in saucepan and add brown sugar and butter. Bring to boil. Reduce heat to simmer.

Add Sherry, brandy, maraschino cherry juice and creme de cassis. Continue to simmer lightly. Add bananas and banana liqueur. Continue to simmer 30 minutes or until reduced to 1/3. Remove from heat and allow to cool.

When ready to serve, dust each side of Egg Roll Cup with powdered sugar. Place in small individual serving dishes. Place scoop of vanilla ice cream in each cup. Top with warm banana mixture. Dollop with whipped cream. Makes 6 to 8 servings.

Egg Roll Cup

Oil for deep-frying

6 to 8 large egg roll skins

Heat oil in wok or deep pan to 375 degrees. Place egg roll skin carefully on top of oil. Using small kitchen ladle, push center of skin down to bottom of pan to form cup. Hold and fry until golden brown. Carefully remove cup and place upside-down on paper towels to drain.

Dear SOS: I’ve made all sorts of chilis but my favorite is Nevada Annie’s Championship Chili and I’ve lost the recipe. Can you help?

--BRET

Dear Bret: Yes, we can. It is also the favorite of several other people we know. This one uses ground chuck with plenty of spices, plus a surprise ingredient--honey.

NEVADA ANNIE’S CHAMPIONSHIP CHILI

1 large onion, coarsely chopped

1 medium green pepper, chopped

1 large celery stalk, chopped

1 large clove garlic, minced

3 tablespoons oil

4 pounds ground beef chuck

1 1/2 teaspoons minced jalapeno chile

1/2 cup chili powder

1 tablespoon ground cumin

1 teaspoon garlic salt

1 teaspoon onion salt

1 teaspoon liquid red pepper seasoning

1 1/2 bay leaves, crumbled

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

2/3 cup beer

1 (16-ounce) can stewed tomatoes

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

2 tablespoons honey

1 1/2 cups water, about

Stir-fry onion, green pepper, celery and garlic in oil in large Dutch oven or kettle 8 minutes or until tender and golden brown. Add beef and cook until crumbly. Add jalapeno chile, chili powder, cumin, garlic salt, onion salt, red pepper seasoning, bay leaves, salt, pepper, beer, tomatoes, tomato sauce and paste, honey and enough water to barely cover ingredients.

Cook over low heat, uncovered, stirring often, at least 3 hours or until chili is thick and flavors are well blended. Adjust seasoning to taste, if necessary. Makes 10 to 12 servings.

Dear SOS: I love making homemade food gifts for Christmas. This year I’d like to try a liqueur/cordial utilizing raspberries and vodka. Can you help?

--ROBIN

Dear Robin: We have one for blueberries and vodka, which certainly can be modified to substitute raspberries instead. Give it a try.

BERRY LIQUEUR

4 cups blueberries or other berries

3 cups vodka

1 cup water

1/2 teaspoon whole cloves

1/2 teaspoon coriander seeds

2 cups sugar

Mash berries and place in glass jar. Add vodka, water, cloves and coriander seeds. Cover container and let stand at room temperature 10 days.

Strain mixture through fine sieve into another glass jar. Discard residue. Add sugar and stir until dissolved.

Let stand at room temperature about 24 hours. Pour through fine-mesh strainer or cheesecloth. Place in bottle and cap. Makes 1 quart.

Dear SOS: I need your help. Some time ago, you printed a recipe for Buffalo chicken wings served in the Anchor Bar in Buffalo, N.Y. I lost my copy and am expecting friends who are former residents of Buffalo. I would like to serve the chicken wings as a special treat.

--MILLY

Dear Milly: I’m not sure we have that particular recipe, but we do have a Buffalo chicken wings recipe from Janice Okun, editor of the Buffalo Evening News, who says this is it.

JANICE OKUN’S BUFFALO CHICKEN WINGS

24 (about 4 pounds) chicken wings

Salt, optional

Freshly ground black pepper

4 cups peanut, vegetable or corn oil

1/4 cup butter or margarine

2 to 5 tablespoons hot pepper sauce

1 tablespoon white vinegar

Blue Cheese Dressing

Celery sticks

Cut off and discard small tip of each wing. Cut main wing bone and second wing bone at joint. Season wings to taste with salt and pepper.

Heat oil in deep-fat fryer or large heavy metal pot. When quite hot, add half of wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, remove and drain well.

Add remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.

Melt butter in saucepan and add hot pepper sauce and vinegar. Place wings on warm serving platter and pour butter mixture over them. Serve with Blue Cheese Dressing and celery sticks.

Blue Cheese Dressing

1 cup homemade mayonnaise

2 tablespoons finely chopped onion

1 teaspoon minced garlic

1/4 cup finely chopped parsley

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon white vinegar

1/4 cup crumbled blue cheese

Salt, optional

Freshly ground black pepper

Cayenne pepper

Combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and cheese, and salt, pepper and cayenne to taste in mixing bowl. Mix and chill 1 hour or longer. Makes about 2 1/2 cups.