A Spectacular Special Ice Cream Dessert Captured in the Colors of Sand

Dear SOS: I would love to have the recipe for sand pie as served at the Sheraton Coconut Beach Hotel in Hawaii.

--MRS. P.N.

Dear Mrs. P.N.: What a spectacular ice cream dessert this is with its soft sand colors. It’s a great idea for holiday entertaining when desserts you can do ahead and freeze are in high demand.

SHERATON COCONUT BEACH

HOTEL’S SAND PIE

2 pints plus 1/2 cup chocolate ice cream

Macadamia Nut Crust

2 pints vanilla ice cream

2 tablespoons hot fudge sauce

1 tablespoon coffee flavor liqueur

2 pints coffee ice cream

1 cup whipping cream

2 tablespoons sugar

1/2 teaspoon vanilla

1/2 cup coarsely chopped macadamia nuts

Spread 2 pints chocolate ice cream 3/4 thick in bottom of cold Macadamia Nut Crust. Freeze. Top with 3/4-inch-thick layer vanilla ice cream. Combine hot fudge sauce, coffee flavor liqueur and remaining 1/2 cup chocolate ice cream to make runny syrup. Lightly swirl mixture into vanilla layer. Freeze.

Spread layer of coffee ice cream 3/4 inch thick on top of vanilla layer. Freeze. Beat whipping cream with sugar and vanilla until stiff. Top cake with sweetened whipped cream. Sprinkle with nuts. Freeze or serve. Makes 1 (9-inch) ice cream cake.

Macadamia Nut Crust

3 1/2 to 4 cups macadamia nut bits, chopped

1/2 cup flour

1/4 cup brown sugar, packed

1/2 cup butter, melted

Combine nuts, flour, brown sugar and butter and mix well. Press firmly in bottom and sides of 9-inch springform pan. Bake at 325 degrees 15 minutes. Cool, then place in freezer until cold.

Dear SOS: I do hope you can help me in my quest for a Hungarian goulash soup. I recently returned from Germany and Austria, and we had a great-tasting soup at several restaurants in Innsbruck. It almost had the taste of chili beans, but not spicy hot.

--RAELENE

Dear Raelene: The Hotel Inter-Continental in Vienna shared their recipe in answer to several similar requests in the past. This soup is served mainly at parties or as a late night snack.

HOTEL INTER-CONTINENTAL

HUNGARIAN GULYASSOUP

2 cloves garlic

1/2 teaspoon caraway seeds

1/4 teaspoon marjoram

1 tablespoon oil or shortening

1 large onion, chopped

1/2 pound lean beef stew meat, diced into 1/3-inch cubes

1 tablespoon paprika (Hungarian)

Salt

1 1/2 cups beef or chicken broth, stock or water

1 large potato, peeled and diced

Cornstarch, optional

Finely chop garlic, caraway seeds and marjoram together. Heat oil, then add onion and saute until golden brown. Add meat, paprika, garlic mixture and salt to taste and cover with broth. Simmer until meat is almost tender, about 1 hour.

Add potato and cook 30 minutes longer. If smoother and thicker soup is desired, stir in small amount of cornstarch and simmer until slightly thickened. Makes 10 servings.

Dear SOS: Would you please try to obtain the recipe for the wonderful garlic bread served at the Smoke House restaurant in Toluca Lake. I could make a meal of it.

--NANCY

Dear Nancy: So could I. The bread has been a longtime favorite and was included in the “Los Angeles Times California Cookbook” (Abrams: $25, hardcover; New American Library: $9.95 paperback).

GARLIC BREAD

1/2 cup butter or margarine

2 cloves garlic, ground

1 (1-pound) loaf French bread, cut into 15 slices

2 cups shredded process American cheese

Melt butter, add garlic and let mixture stand several hours or overnight to blend flavors. Strain off garlic. Brush bread slices with butter mixture, then sprinkle with cheese. Place under broiler until heated and golden brown. Makes 15 slices.

Dear SOS: You once printed a recipe for quick pear bread. I’ve lost my recipe in moving.

--THEODOSIA

Dear Theodosia: Here’s a recipe for a Pear-Honey Bread you may find pleasing.

PEAR-HONEY BREAD

3 to 4 pears

2/3 cup shortening

2/3 cup brown sugar, packed

4 eggs

2/3 cup honey

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon cloves

1 1/4 cups chopped dates

1 teaspoon finely grated orange peel

Brandy Glaze or powdered sugar

Core and chop pears to make 3 cups. Cream shortening with brown sugar until light. Add eggs, 1 at a time, beating well after each addition. Blend in honey.

Sift together flour, salt, baking soda, cinnamon, allspice and cloves. Add to creamed mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in pears, dates and orange peel by hand.

Turn into greased and floured 10-inch tube or bundt pan. Bake at 350 degrees 60 to 65 minutes or until top springs back when lightly touched in center. Cool in pan 30 minutes, then remove from pan. Cool on rack. When completely cool, drizzle with Brandy Glaze or sprinkle with powdered sugar. Makes 8 to 10 servings.

Brandy Glaze

1 cup powdered sugar

2 teaspoons brandy

1 to 2 teaspoons orange juice

Combine powdered sugar and brandy. Stir in enough orange juice to obtain proper glaze consistency.

Dear SOS: I would like to know if you can provide me with a recipe for Ham Croquettes.

--RENE

Dear Rene: We’re really talking old-time now. But old-time recipes are gaining in popularity through rediscovery, I am happy to report. Thanks.

HAM CROQUETTES

1 egg, beaten

1/2 cups soft bread crumbs

1/2 cup milk

1 tablespoon brown sugar, packed

1/8 teaspoon cloves

2 cups ground cooked ham

8 pineapple slices

Combine egg, bread crumbs, milk, sugar, cloves and ham. Form into 8 cone shapes. Place pineapple slices on greased shallow baking pan. Place 1 croquette on top of each. Bake at 350 degrees 25 to 30 minutes. Makes 8 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.