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Culinary SOS

Spouse Loves Zucchini Muffins

May 07, 1987|ROSE DOSTI | Times Staff Writer

Dear SOS: My husband is a muffin freak and goes wild about the zucchini muffins served at the May Co. Tea Room in Los Angeles. I could make him happy forever if you could print the recipe. --VALERIE

Dear Valerie: Then what?


2 eggs

1/2 cup grated zucchini

1 cup flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 teaspoon vanilla

1/2 teaspoon salt

1/3 cup water

1/3 cup oil

Combine eggs, zucchini, flour, sugar, baking powder, baking soda, nutmeg, cinnamon, cloves, vanilla, salt, water and oil in large bowl and combine well. (Batter can be refrigerated at this point until ready to use.)

Pour into 12 well-greased or paper-lined muffin cups and bake at 375 degrees 15 minutes or until wood pick inserted in center comes out clean. Makes 12 muffins.

Dear SOS: We had a delicious dish called Charleston chicken at the Ritz Grill in Pasadena. The chicken was made with lemon butter and it was barbecued. --EMILY

Dear Emily: It passed our tasters' taste-test with flying colors. You could, if you want to vary this dish, substitute veal or turkey breasts or any firm-fleshed fish for the chicken.


12 chicken breast halves, skinned

1/2 cup extra-virgin olive oil

1/4 cup chopped rosemary

Salt, pepper

6 tablespoons dry white wine

2 shallots, minced

1/2 cup butter

Juice of 2 medium lemons

1/4 cup chopped Italian parsley

Brush chicken breasts with olive oil and sprinkle with rosemary. Season to taste with and salt and pepper. Place under hot broiler or on barbecue grill and cook 3 to 4 minutes or until just done.

To prepare sauce, combine white wine and shallots in saucepan and cook over high heat until liquid is reduced to half. Add butter, lemon juice, parsley and salt and pepper to taste. When butter is partially melted, remove from heat and whip to thicken slightly. Pour some sauce over chicken breasts and serve rest with chicken. Makes 6 servings.

Dear SOS: This is for one of our charity moneymaking events, and an immediate answer would be appreciated. How about a recipe for any kind of Hawaiian cake made with macadamia nuts. --EDYS

Dear Edys: How about the United Airlines Macadamia Nut Cake made with carrots to make your fund-raising efforts fly?


1 1/2 cups corn oil

2 cups sugar

3 eggs

2 cups flour

1 1/2 cups shredded carrots

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon vanilla

1 tablespoon cornstarch

3/4 cup chopped macadamia nuts

Cream Cheese Icing

Combine corn oil, sugar, eggs, flour, carrots, baking soda, salt, cinnamon, allspice, vanilla, cornstarch and nuts. Mix until blended.

Turn batter into 13x9-inch pan and bake at 350 degrees 45 minutes to 1 hour. Let cool, then frost with Cream Cheese Icing.

Cream Cheese Icing

1 (8-ounce) package cream cheese

3/4 cup butter or margarine

2 cups powdered sugar

1/2 teaspoon vanilla

1 teaspoon lemon juice

Cream the cream cheese and butter with powdered sugar, vanilla and lemon juice until slightly fluffy. Spread on cooled cake.

Dear SOS: Since commercial frozen sirloin tip has gone off the market, I have tried to find a recipe with no success. Could you help? --EVELYN

Dear Evelyn: The Los Angeles Athletic Club shared its recipe for braised sirloin tips several years back. It's an old-fashioned, classic recipe, and we hope you enjoy it as much as we do.


5 pounds beef sirloin tip, rump or flank, cut into 1-inch cubes

1/4 cup oil or bacon drippings

2 large onions, chopped

2 large carrots, cut julienne or in small rounds

1 stalk celery, cut julienne or in small rounds

3 cloves garlic, finely chopped



1 teaspoon paprika

1 tablespoon ground oregano

2 cups beef broth

Salt, optional


Cook meat cubes in oil until golden brown. Remove meat from pan. Cook onions, carrots, celery and garlic until browned. Garlic should turn deep golden brown.

Add meat to browned vegetables. Sprinkle with about 1/2 cup flour, pepper to taste, paprika and oregano. Add beef broth and salt, if needed. Simmer, covered, until tender. Serve garnished with parsley. Makes 10 to 12 servings.

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