Recipes by Raymond Burr: Chicken Lolo; Fish Soup; Shrimp Enchiladas

Raymond Burr's Chicken Lolo

1 cup grated fresh coconut
1 cup water
1 lemon, peeled and sliced
1/2 cup chopped onion
2 tbsps. butter (or margarine)
3 whole broiler-fryer chicken breasts, boned, skinned and cut into chunks
1 tsp. salt
1/2 tsp. ground ginger
1 canned green chili pepper, sliced
1 tbsp. flour

In saucepan combine coconut, water, lemon and onion. Bring to boil. Remove from heat and strain. In large skillet, melt butter, add chicken breasts, cook until meat turns white. Add ginger, salt and chili pepper. Pour in strained coconut liquid, cover, simmer 10 minutes. Mix flour with a small amount of cold water to make a paste. Stir into sauce, bring to a boil, simmer 2 minutes.

Thoughts: Lolo, or coconut cream, can be prepared from fresh coconuts. Pierce eyes of coconut with ice pick. Pour out coconut milk, reserve. Bake coconut 20 minutes in preheated 350 degrees F. oven (or until shell cracks). Break open shell, remove coconut meat and grate. Burr's favorite is a popular Fiji school lunch: Dinner in a nutshell! In the Fijian manner, top of coconut is removed, most of coconut flesh removed and grated, mixed with fish or fowl, vegetables, lolo and condiments, popped back into coconut shell, topped with cover, steamed or baked for 1 hour. American cooks who own wood (or electric) saw can half coconut shells, brown chicken separately in butter, combine with other ingredients, fill shells, wrap with aluminum foil and bake in oven until bubbly. For future uses, reserve shells, prepare dish as directed above, heat in shells to serve.

Raymond Burr's Fish Soup

1 lb. red snapper, boned and shredded
1 lb. diced shrimp
1 cup cooked strained tomatoes
1 bay leaf
1 tbsp. salt
1 tbsp. butter
1 cup minced white onion
1 cup diced potatoes
Freshly ground black pepper to taste
6 cups water
2 tbsps. fresh lemon juice

Combine all ingredients in large stock pot. Bring to boil and simmer 40 minutes (or until potatoes are tender). Taste to correct seasonings. Serve piping hot. Serves 4.

Raymond Burr's Shrimp Enchiladas

1 1/4 lbs. Monterey Jack cheese
2 lbs. cooked shrimp, cut up
1 cup chopped celery
1/2 cup chopped onion
1/2 cup Ortega chiles, chopped
1/4 tsp. oregano
1 tbsp. salt
1 cup dry white wine
6 large tortillas (canned)
3 cups white sauce
About 1 tbsp. milk

Mix in bowl cheese, shrimp, celery, onion, Ortega chiles, oregano, salt, white wine; blend well. Brush each tortilla with a little milk. Spoon equal part of cheese-shrimp mixture on each tortilla. Roll and place in lightly greased casserole. Cover with white sauce spooned evenly over all. Bake in preheated 350 degrees F. oven for 30 minutes. Serve piping hot, garnishing with freshly snipped parsley if desired. Serves 6.