No Blarney--Coconut Potato Recipe Just in Time for St. Patrick’s Day

Dear SOS: Could you please publish the recipe for Irish potatoes with coconut cream centers in time for St. Patrick’s Day?

--PAT

Dear Pat: Who could refuse someone named Pat a few Irish potatoes for St. Patrick’s Day? However, we don’t seem to have a recipe for the confections with cream centers, only the solid candies, if that is all right with you. PADDY’S POTATOES

5 tablespoons butter or margarine, melted

1 cup peanut butter

1/4 teaspoon salt

1/2 teaspoon vanilla

Powdered sugar

1/2 teaspoon ground cinnamon

2 teaspoons cocoa powder

2 teaspoons chopped nuts

Mix butter and peanut butter until blended. Add salt and vanilla. Gradually add 1 1/2 cups powdered sugar until mixture can be molded into potato-like shapes.

In separate bowl, combine 1 tablespoon powdered sugar, cinnamon, cocoa and nuts. Roll balls in mixture. Store in cold place until candy hardens. Makes about 3 dozen.

Dear SOS: I want to invite some friends over for dinner. They are vegetarians and I have no idea what to serve. Any suggestions?

--STUMPED

Dear Stumped: How about lasagna using vegetables and cheese instead of meat? VEGETARIAN LASAGNA

12 ounces lasagna noodles

1 pound ricotta cheese

1 egg

Vegetable Sauce

1 bunch spinach, washed and drained

1 1/2 cups Cheddar cheese

1/4 cup grated Parmesan cheese

Cook noodles in boiling salted water until tender, yet firm. Blend ricotta cheese and egg. In greased 13x9-inch baking dish, layer 1/3 of noodles, 1/3 of Vegetable Sauce, 1/2 of spinach, 1/2 of ricotta mixture and 1/3 of Cheddar cheese. Repeat. Top with layer of noodles and remaining sauce. Sprinkle with remaining Cheddar and Parmesan cheese. Bake at 350 degrees 45 to 50 minutes. Makes 8 servings. Vegetable Sauce

1 1/2 cups sliced mushrooms

3/4 cup chopped celery

2/3 cup chopped green pepper

1/2 cup chopped onion

1 clove garlic, minced

3 tablespoons olive oil

1 (8-ounce) can whole tomatoes

2 (8-ounce) cans tomato sauce

1 (6-ounce) can tomato paste

1 tablespoon dried parsley

1/2 teaspoon ground oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried marjoram

1/4 teaspoon dried basil

1/4 teaspoon black pepper

1 teaspoon salt

2 cups water

2 cups sliced zucchini

In large skillet, cook mushrooms, celery, green pepper, onion and garlic in olive oil 5 to 7 mintues. Add tomatoes, tomato sauce, tomato paste, parsley, oregano, thyme, marjoram, basil, pepper, salt and 1 cup water. Simmer, covered, 1 to 1 1/2 hours. Add zucchini and remaining water. Simmer 15 minutes.

Dear SOS: I need a recipe for Lace Cookies. I am interested in the cookie that is dipped in chocolate on one end, or sometimes two small cookies are sandwiched with chocolate in the middle.

--HYLDA

Dear Hylda: Here’s a basic lace cookie recipe, which you can embellish as described with melted chocolate. LACE COOKIES

1/2 cup unsifted cake flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 cup sugar

1/4 cup light molasses

1/4 cup butter or margarine

2/3 cup flaked coconut, optional

Mix flour, baking powder and baking soda. Combine sugar, molasses and butter in saucepan. Bring to full boil and cook 1 minute. Remove from heat. Add flour mixture and coconut and mix well. Drop by half teaspoons onto lightly greased baking sheets. (Bake only 9 at a time for easy handling.) Bake at 350 degrees 5 to 8 minutes. Cool slightly, then remove carefully from baking sheet, using thin-bladed knife or spatula. If wafer hardens on pan, return to oven a few minutes. Makes about 24 lace cookies.

Note: To roll wafers into tube shape, remove each carefully from baking sheet while still warm and roll quickly over handle of wooden spoon. Place rolls on rack to cool.

Variation: For chocolate-coated tips, melt 3 ounces semisweet dark or light chocolate in deep cup over hot water or in microwave oven. Dip 1 or both ends of rolled cookies in chocolate and place on wire rack to harden. For sandwiches, do not roll. Dip 1 side of small round cookie in chocolate. Sandwich with another cookie.

Dear SOS: A local television station aired a segment on the Siamese Castle on Melrose Avenue and mentioned a Kumquat Dressing, which I would like to have, since I have a kumquat tree but no use for the kumquats.

--LINDA

Dear Linda: This recipe sent to us by the Siamese Castle owners, makes quite a bit of dressing, which is used as a cold dip for salads and fried foods. KUMQUAT DRESSING

8 kumquats, cut up

1 tablespoon chopped ginger root

1 slice lemon with peel, chopped

1 slice orange with peel, sliced

2/3 cup distilled white vinegar

1 cup sugar

3 tablespoons Worcestershire sauce

2 teaspoons chili powder

Salt

3 tablespoons mayonnaise

Combine kumquats, ginger root, lemon, orange, vinegar, sugar, Worcestershire, chili powder and salt to taste in blender and blend until grated, 5 to 7 minutes. Add mayonnaise and stir 1 minute. Pour into container and chill. Makes 3 1/4 cups dressing.