Lentil Salad, Fried Mozzarella

DEAR SOS: I am addicted to Courtney’s gourmet Brown Rice and Lentil Salad. Do you think Courtney would share the recipe?

--JIM

DEAR JIM: What a good idea for a St. Valentine’s Day remedy. Feel better.

BROWN RICE AND LENTIL SALAD

1 cup long-grain brown rice

1 cup lentils

1/2 cup thinly sliced green onions or red onion

1 cup chopped celery

1 tablespoon chopped parsley

Tarragon Dressing

Lettuce, optional

Cook rice according to package directions. Rinse in cold water and drain.

Rinse lentils until water runs clear. Drain well. Cook in 4 cups boiling water 15 to 20 minutes or until tender. Drain. Combine with rice in bowl.

Add green onions, celery and parsley to rice-lentil mixture. Mix with 1 cup Tarragon Dressing. Refrigerate until ready to serve. Adjust seasonings to taste.

Serve on bed of lettuce, and if desired, with remaining dressing on side. Serve cold or at room temperature. Makes 6 servings.

Each serving contains about:

551 calories; 75 mg sodium; 0 mg cholesterol; 38 grams fat; 45 grams carbohydrates; 12 grams protein; 2.22 grams fiber; 63% calories from fat.

Tarragon Dressing

6 tablespoons rice vinegar

2 teaspoons honey

2 to 3 tablespoons fresh, chopped tarragon or 1 1/2 tablespoons dried

2 cloves garlic, peeled

Salt, pepper

1 cup oil

Place vinegar, honey, tarragon and garlic in blender container. Blend until pureed. Season to taste with salt and pepper. Add oil in thin stream and continue to blend until completely emulsified. Makes 1 1/3 cups.

DEAR SOS: Would you please print a recipe for deep-fried mozzarella sticks that remain crisp after frying?

--FRAN

DEAR FRAN: Try using panko , the fine dry bread crumbs found in Japanese markets or in the Asian food section in supermarkets. This recipe from Clinkerdagger restaurants will show you how they work.

CLINKERDAGGER FRIED MOZZARELLA

1/4 cup flour

3/4 teaspoon seasoned salt, or to taste

1 cup buttermilk

1 (1-pound) package mozzarella cheese

1 cup panko bread crumbs or fine, dry bread crumbs

Oil for deep frying

Marinara Sauce, optional

Combine flour, seasoned salt and buttermilk in large bowl. Beat until smooth. Cut cheese into 3 1/4x1/4-inch slices to make 22 slices. (Slices may be cut into strips.) Dip cheese slices in batter, then into panko bread crumbs. Repeat dipping in batter and bread crumbs. Set aside or chill.

Heat oil to 350 to 365 degrees. Add cheese pieces and fry 45 to 60 seconds until crust is crisp and golden brown. Drain on paper towels. Serve on heated dish with Marinara Sauce, if desired, or another dip of choice. Makes 22 pieces.

Each serving contains about:

95 calories; 189 mg sodium; 16 mg cholesterol; 7 grams fat; 4 grams carbohydrates; 5 grams protein; 0 fiber; 62% calories from fat.

Marinara Sauce

1/3 cup olive oil

1 onion, diced

1 clove garlic, minced

2 (8-ounce) cans pizza sauce

1 tablespoon crushed dried oregano

1 tablespoon crushed dried basil

3/4 teaspoon black pepper

3/4 teaspoon salt, or to taste

Heat olive oil in saucepan. Add onion and garlic and saute until onion is tender. Add pizza sauce, oregano, basil, pepper and salt. Bring to boil. Reduce heat and simmer 1 hour. Makes 6 servings.

DEAR SOS: I believe I have the white cake frosting using corn syrup that Harriett requested. It’s a lot easier than the recipe you gave. The trick is to not get the frosting too soft or too hard, as it will be hard to spread.

--PAT

DEAR PAT: Thanks for spreading the word.

PAT’S KARO WHITE CAKE FROSTING

1 cup light corn syrup

1/2 cup granulated sugar

2 egg whites

Dash salt

1 teaspoon vanilla

Combine corn syrup, sugar, egg whites and salt. Beat in double boiler, using electric beater, until stiff peaks form. Remove from heat. Add vanilla and blend. Makes enough frosting for double layer 9-inch cake, about 8 servings.

Each serving contains about:

170 calories; 42 mg sodium; 0 cholesterol; 0 fat; 43 grams carbohydrates; 1 grams protein; 0 fiber; 0% calories from fat.