Dear SOS: I've lost my recipe for ham loaf published many years ago in the magazine section of The Times. It called for ham and beef and was served upside-down on a platter. It makes a beautiful dish.
Dear Lorene: Perfect choice for holiday entertaining. And thanks.
UPSIDE-DOWN HAM-BEEF LOAF
2 pounds lean ham
1 pound ground beef chuck
1 cup fine dry bread crumbs
1/2 cup milk
1 teaspoon dry mustard
3 to 4 green onions, chopped
1/2 cup chopped celery
1/2 cup brown sugar, packed
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 red apples
Grind ham and beef together using coarse blade. Mix bread crumbs into meat.
Combine eggs and milk and beat slightly, then add to meat mixture with mustard, green onions and celery. Mix gently but thoroughly.
Mix brown sugar, cloves and cinnamon and sprinkle on bottom of 3-quart flat-bottomed ring mold. Core, but do not peel apples, then slice and cut slices into halves.
Arrange apples on bottom of mold. Pack meat mixture firmly into mold on top of apples. Bake at 350 degrees 1 to 1 1/2 hours. Let mold set 5 minutes, then pour off and reserve excess pan drippings.
Turn mold upside down onto serving platter. Carefully remove mold from meat mixture and arrange apples slices attractively over top.
In separate pan, boil reserved pan drippings until syrupy and use to glaze loaf, if desired. Makes 10 to 12 servings.
Dear SOS: Can you by chance give me a recipe for pumpkin bread?
Dear Ken: We happen to be very fond of Ozark Pumpkin Bread, which has been an SOS favorite since 1974, and possibly before.
OZARK PUMPKIN BREAD
1 2/3 cups sifted flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup shortening
1 1/3 cups sugar
1/2 teaspoon vanilla
1 cup mashed cooked or canned pumpkin
1/3 cup Sherry
1/2 cup chopped nuts
Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Cream together shortening, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Stir in pumpkin. Add flour mixture alternately with Sherry and blend well. Stir in nuts.
Turn into well-greased 9x5-inch loaf pan and bake at 350 degrees 1 hour or until cake tester inserted in center comes out clean. Turn out onto wire rack to cool. Wrap and refrigerate until ready to slice. Makes 1 loaf.
Dear SOS: Do you happen to have a Chinese recipe for Cashew Chicken?
Dear Mary: Yes, but let's go to a book this time. This version is from "Madame Wu's Art of Chinese Cooking" (Charles: 1973). Sylvia Wu owns Madame Wu's Garden restaurant in Santa Monica, one of Los Angeles' oldest fine Chinese restaurants.
2 tablespoons oil
1/2 teaspoon salt
1 cup sliced raw chicken breast
1/2 cup Chinese pea pods
1/2 cup whole button mushrooms
1/2 cup bamboo shoots
1 cup chicken broth
1/2 cup cashew nuts, toasted
1/4 teaspoon sugar
1/2 teaspoon cornstarch
1/2 teaspoon water
Heat wok or large skillet until very hot. Add oil and swirl around to coat bottom and sides of wok. Sprinkle salt in pan. Add chicken and stir-fry 2 minutes.
Add pea pods, mushrooms, bamboo shoots and chicken broth. Cover and cook 2 to 3 minutes. Gently stir in cashew nuts and sugar. Mix cornstarch with water until smooth and stir into chicken mixture until sauce in pan is well blended and hot. Makes 4 servings.
Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.