Temple Carpenter vividly recalls the chocolate chip cookies at the Forum Cafeteria in the Dadeland Mall about 40 years ago. ``They were bigger than my whole head and cost 25 cents, or at least that's how I remember it.''

Conrad Sankpill of Homestead managed the cafeteria from its opening in 1965 until 1969. ''I no longer remember the exact recipe but the cookies contained both Nestle semi-sweet chocolate and finely chopped pecans. They were made in batches of 50 pounds of dough and were baked fresh every morning,'' he write. ``We always ran out before closing.''

The recipe here is my attempt to replicate The Forum's. It makes a large, soft cookie with crispy edges. If you prefer a firmer cookie, add another ½ cup flour or rolled oats.

Q: Can you tell me how to make a sauce similar to the one that Green Giant uses on its frozen honey glazed carrots? It is so close to the one I was given to make me eat my carrots when I was a young child.

Rosalind L. Forrest, Huntsville, Ala.

A: Convenience foods have their place, but it really isn't hard to make honey-glazed carrots from scratch. You can use the same method for a blend of carrots and parsnips or turnips.

Q: Silly, silly me. I lost my recipe for dilly bread, which was popular after it won a Pillsbury Bake-Off way back when. It's a soft, tasty bread you bake in a casserole dish. I bet there is a whole new generation of cooks who'd like to try it.

Lillian, Davie

A: Your request was a happy reminder of this flavorful recipe, so great smothered with butter warm from the oven or sliced for turkey sandwiches. It won $25,000 for Leona Schnuelle of Crab Orchard, Neb., at the 1960 Bake-Off.

SLEUTH'S CORNER

Q: My grandmother, who came from Greece, used to send us cookies with a nut filling called klouria. The cookies were shaped like skinny doughnuts and the filling tasted like walnuts, cinnamon, possibly brown sugar and clove. Does anyone have this recipe?

Marcia Seldine

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