Remembering Maude

DEAR SOS: Before Chasen’s closed its doors in Beverly Hills, many people, including myself, asked for the restaurant’s popular Maude Salad. Can you find and print the recipe?

--JOHN

DEAR JOHN: You lucked out. Chasen’s sent us the recipe named after owner Maude Chasen and included the creamy Roquefort dressing recipe as well.

CHASEN’S MAUDE SALAD

SALAD

8 cups shredded mixed iceberg, Romaine and chicory lettuces

4 cups diced tomatoes

4 hard-boiled eggs, chopped

2 bunches chopped chives

1 cup crumbled Roquefort cheese

Combine mixed lettuces, tomatoes, eggs and chives in bowl. Toss. Chill. When ready to serve, add Creamy Roquefort Dressing and toss to mix well. Sprinkle top of salad with crumbled Roquefort cheese.

CREAMY ROQUEFORT DRESSING

1 cup mayonnaise

3/4 cup sour cream

1 to 2 cloves garlic, minced

1/2 cup chile sauce

1/4 cup red wine vinegar

Salt, pepper

3/4 cup crumbled Roquefort cheese

Blend together mayonnaise, sour cream, garlic, chile sauce and vinegar in bowl. Stir in Roquefort cheese. Season with salt and pepper to taste. Mix well.

Makes 8 servings.

Each serving contains about:

339 calories; 939 mg sodium; 145 mg cholesterol; 25 grams fat; 19 grams carbohydrates; 13 grams protein; 1.05 grams fiber.

A Close Second

DEAR SOS: Will you please print the recipe for a cheesecake named, for some reason, after actor Robert Redford? It’s made with pudding mixes and sounds like something I can handle.

--DOREEN

DEAR DOREEN: According to a former food editor, the Next Best Thing to Robert Redford originated when the cheesecake was served to a group of women at a luncheon where everyone was talking about favorite movie stars. The dessert was an instant hit, but one guest announced that she still liked Robert Redford better. The cake was given the catchy name on the spot, and its fame soared.

THE NEXT BEST THING TO ROBERT REDFORD

1 cup flour

1/2 cup (1 stick) butter, softened

1 cup finely chopped pecans

1 (8-ounce) package cream cheese, softened

1 cup sugar

1 (9-ounce) carton frozen nondairy whipped topping, thawed

1 (6 3/4-ounce) package instant vanilla pudding mix

1 (6 3/4-ounce) package instant chocolate pudding mix

3 cups cold milk

Grated chocolate candy bar, optional

Prepare bottom crust by mixing together flour, butter and pecans until crumb-like. Press mixture into greased 13x9-inch baking pan. Bake at 350 degrees until lightly golden, 15 to 20 minutes. Cool.

Beat cream cheese with sugar until smooth. Fold in half whipped topping. Spread mixture over cooled crust.

Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar, if desired. Cover and refrigerator overnight.

Makes 16 servings.

Each serving, without grated chocolate bar, contains about:

351 calories; 247 mg sodium; 34 mg cholesterol; 19 grams fat; 46 grams carbohydrates; 4 grams protein; 0.11 gram fiber.