Recently the mail brought an unusual letter from P. Kosuth of Marinette, Wis.:
"I ordered some lamps from J. C. Penney a few weeks ago and when they arrived I found them packed in a newspaper titled the Morning Call. Being curious, I scanned them and--wonder of wonders--found a number of scrumptious-sounding recipes. Unfortunately, one was continued on a page which wasn't included. It was called Broccoli-Almond Mushroom Muffins and carried your byline above 'of the Los Angeles Times.' It appeared in the Morning Call, Feb. 19. I would love to have the complete recipe. Can I get it from you? You would have my gratitude forever."
Glad to oblige. The recipe was part of a feature on oversized muffins that appeared in the Los Angeles Times on Jan. 30.
1/2 cup chopped onion
1/3 cup melted butter or margarine
1 egg, beaten
1/4 cup sour cream
1/2 cup nacho cheese dip
1 (4-ounce) can mushroom stems and pieces, drained