On the Potato Side

DEAR SOS: Acapulco Mexican Restaurant y Cantina in Downey serves an out-of-this-world dish on its buffet called Mexican Potatoes. Would you please print the recipe? It’s something new and different to serve as a side dish.

MICHELLE FRASE

South Gate

DEAR MICHELLE: You’re absolutely right. This would make an unusual--and easy--potato side dish.

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ACAPULCO MEXICAN POTATOES

6 tablespoons oil

5 baking potatoes, peeled and cut into 1/2-inch cubes

2 large green bell peppers, cut in 1/4-inch strips

2 onions, thinly sliced

1 large tomato, cut into 1/4-inch dice

1 teaspoon minced garlic

1/2 teaspoon pepper

1/2 tablespoon salt

2/3 cup (2 ounces) shredded Jack cheese

2/3 cup (2 ounces) shredded Cheddar cheese

Heat oil in large nonstick skillet over medium heat. Add potatoes and cook, stirring frequently, until potatoes are barely tender, about 15 minutes. Add bell peppers, onions, tomato, garlic, pepper and salt and cook until onion is softened and potatoes are tender, about 10 minutes.

Spoon mixture into baking pan or oven-proof casserole. Sprinkle Jack and Cheddar cheeses on top. Bake at 350 degrees 5 minutes or until cheeses melt. Serve immediately.

6 to 8 servings. Each of 8 servings:

306 calories; 537 mg sodium; 14 mg cholesterol; 15 grams fat; 38 grams carbohydrates; 7 grams protein; 1.25 grams fiber.

Starlight Becomes You

DEAR SOS: In the mid-1940s, I remember my mom baking a wonderful cake called Starlight Cake, probably from a Betty Crocker cookbook. I look forward to the recipe.

BARBARA BARNETT

Los Angeles

DEAR BARBARA: Who knows? You may have triggered the memories of countless readers. The recipe is indeed from a “Betty Crocker Picture Cook Book” that is so old, tattered and torn that all title information, except the publisher’s name (McGraw Hill) is missing. The icing isn’t part of the original recipe, but we thought we’d include a simple one.

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STARLIGHT CAKE

CAKE

2 cups plus 2 tablespoons flour

1 1/2 cups sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

1 cup milk

1 teaspoon vanilla extract or other flavoring

3 eggs

BUTTER ICING

1 1/3 cups butter, softened

3 cups sifted powdered sugar

3 tablespoons heavy whipping cream

1 1/2 teaspoons vanilla extract

CAKE

Sift together flour, sugar, baking powder and salt. Add shortening, milk and vanilla and beat 2 minutes. Add eggs and beat 2 minutes longer.

Pour into 2 well-greased 8- or 9-inch layer cake pans or 1 (13x9-inch) baking pan. Bake at 350 degrees until toothpick inserted in center comes out clean, 35 to 40 minutes for an 8-inch cake, 30 to 35 minutes for 9-inch cake, or 45 to 50 minutes for rectangular pan. Cool and ice as desired.

BUTTER ICING

Blend butter and sugar. Add whipping cream and vanilla and stir until smooth.

6 to 8 servings. Each of 8 servings:

877 calories; 833 mg sodium; 172 mg cholesterol; 48 grams fat; 108 grams carbohydrates; 7 grams protein; 0.09 gram fiber.