Dear SOS: Shui mai, the little won-ton bundles filled with pork, were served as hors d'oeuvres by Roy Yamaguchi of 385 North restaurant in Los Angeles at a special event. They were outstanding. I'd love the recipe. Can you get it?
Dear Minerva: Thanks a bundle. Good choice. Wonderful dish. 385 NORTH PORK SHUI MAI WITH MUSTARD-SOY VINAIGRETTE
1 pound pork butt
1 cup soy sauce
1/2 cup sugar
1/8 cup grated ginger
1 tablespoon grated garlic
20 won ton skins
1 tablespoon minced chives
1 bunch watercress
Grind pork through meat grinder or in food processor. Place in bowl and add soy sauce, sugar, ginger and garlic.
Place 1 teaspoon of mixture in center of each won-ton skin. Bring edges together and twist to seal mixture inside, using water to make skin adhere.
Bring enough water to boil to cover dumplings. Drop dumplings into boiling water and cook about 5 minutes. Remove from pan. Cover bottom of platter with Mustard-Soy Vinaigrette. Arrange dumplings over sauce. Sprinkle with chives and garnish with watercress. Makes 20 dumplings. Mustard-Soy Vinaigrette
1/2 cup dry mustard
1 cup rice wine vinegar
1 cup soy sauce
Place mustard in bowl. Dilute with small amount of rice wine vinegar to form into paste. Add remaining rice wine vinegar and soy sauce. Let stand 1 hour to blend flavors before using. Makes about 2 cups.
Dear SOS: The nuns at a lovely convent in Hollywood (Monastery of the Angels) bake a marvelous, fragrant pumpkin bread and sell it. I am not certain, but I think you printed this recipe some time ago. I'd love to have it now.
Dear H.W.: Blessings for asking. And it's been a reader favorite for years. MONASTERY PUMPKIN BREAD
3 1/2 cups sifted flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons salt
4 eggs, beaten
1 cup oil
2/3 cup water
2 cups cooked and mashed pumpkin
Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients. Turn into 3 greased 9x5-inch loaf pans and top with a few walnut halves. Bake at 350 degrees 1 hour or until cake tester inserted in center comes out clean. Cool before slicing. (Tastes best slightly warm, spread with butter.) Makes 3 (1-pound) loaves.
Dear SOS: Can you print a recipe using hominy? I've never seen one in the paper.
Dear Helen: Hominy is a fine product of corn, but one that is not particularly utilized in this part of the country. Thanks for reminding us, however. Would this recipe please you? It's from a Disneyland recipe published many years ago. HONEY HOMINY
2 (15-ounce) cans golden hominy
1/2 medium green pepper, diced
3 pimientos, diced
1/2 cup butter or margarine
1 tablespoon honey
Drain hominy and place in saucepan with green pepper, pimientos, butter, honey and salt and pepper to taste. Cover and bring to boil. Reduce heat and simmer 5 to 10 minutes. Makes 6 servings.
Dear SOS: I'd love a recipe for washboard cookies, which I enjoyed as a child. I don't see them around anymore.
Dear Alvin: Neither do we, but we have uncovered a recipe for Coconut Washboards from a booklet published by General Foods Corp. COCONUT WASHBOARDS
2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup butter
1 cup brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/3 cups flaked coconut
Mix flour with baking powder, cinnamon, nutmeg and salt.
Cream butter. Gradually add brown sugar, beating until light and fluffy. Add egg, vanilla and almond extract. Beat well. Add flour mixture, blending well. Stir in coconut.
Divide dough into 2 parts. Spread or pat each half into 10x9-inch rectangle. Chill, if necessary, until dough is easily handled. Cut each rectangle into 4 strips lengthwise. Cut each strip into 10 pieces.
Place about 2 inches apart on ungreased baking sheet. Using a floured fork, gently press ridges into cookies. Bake at 375 degrees 8 to 10 minutes or until golden brown. Makes about 6 1/2 dozen.