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Culinary SOS

Stuffed Chops Spur Memories

May 14, 1987|ROSE DOSTI | Times Staff Writer

Dear SOS: I had pork chops at the Eat Well Diner in Lebanon, Pa., and they were delicious. Would you please try for the recipe?


Dear Joyce: Boy, did these stuffed chops bring back memories of days when they were common fare on diner menus, and of Sunday dinner at home.


8 (8-ounce) pork chops

2 tablespoons butter

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped parsley

1/2 cup chopped bacon

1/2 loaf white bread, chopped

2 eggs

1 cup milk

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon curry powder

Sliced tomatoes, optional

Make slit in meaty portion of each chop to form pocket. Melt butter in skillet and add chops. Brown on both sides. Set aside.

Saute celery, onion, parsley and bacon in skillet until bacon is done. Combine bread, eggs, milk, salt, pepper and curry in large bowl. Add onion mixture and mix well. Fill pocket in each chop with 1/4 cup stuffing.

Place chops on greased pan and bake at 350 degrees 1 hour or until tender. Serve with sliced tomatoes. Makes 8 servings.

Dear SOS: My elderly mother visited from the East and cleaned out my recipe drawer. Now my favorite recipe for Greek Rice Pudding, which you published a few years ago, is gone. The recipe used green grapes and long-grain rice. I would be most appreciative of a replacement.


Dear Marilyn: By all means, if you put it that way. The recipe in question was originally from the Larchmont Deli in Los Angeles. This version, however, uses white grapes and medium-grain rice.


(Larchmont Deli)

2/3 cup water

Dash salt

1/2 cup medium-grain rice

1 quart milk

4 egg yolks

1/2 cup sugar

Grated peel of 1 orange or lemon

1 teaspoon vanilla

Canned white seedless grapes, optional

Ground cinnamon

Place water in saucepan. Cover and bring to boil. Add salt and rice. Cover and cook about 4 minutes over medium heat. Remove from heat. Keep covered.

Scald milk in large pot. Add parboiled rice and stir. Cook over low heat, stirring occasionally, about 35 minutes. Remove from heat. Beat egg yolks with sugar until creamy. Slowly stir egg yolk mixture into rice, mixing well. Add orange peel. Place over low heat and cook, stirring constantly, until creamy and thick. Pudding will thicken further when cool.

Remove pudding from heat. Add vanilla and mix well. Spoon into individual dessert bowls. Mix a few grapes into each bowl before cooling and place 1 grape on top. Sprinkle with cinnamon to taste and cool. Makes 6 servings.

Dear SOS: My husband loves pate. I've never made it before and would like to surprise him. Do you have a fool-proof recipe?


Dear Marilyn: How about a liver pate from Caesars Palace? It's a winner.


2/3 cup chicken fat

1/2 pound onions, chopped

1 pound beef liver, sliced, or chicken or goose livers

2 hard-cooked eggs, chopped

Salt, pepper

Melt chicken fat in skillet, stirring to prevent scorching. Add onions and saute until lightly browned. Add liver and cook until well done. Cool, then place liver and onions in food processor or grinder with fine blade, and grind thoroughly.

Place liver mixture in mixing bowl with chopped eggs. Season to taste with salt and pepper and mix well.

Spoon into small pate cups or loaf pan and cover with 1/4-inch layer melted chicken fat. Refrigerate until ready to use. Makes 12 to 15 appetizer servings.

Note: Chicken fat is available at kosher food counters in many supermarkets or Jewish delicatessens.

Dear SOS: Do you have a recipe for Honey-Mustard Dressing?


Dear Lois: Here's one from the Odyssey restaurant in Mission Hills, Calif.


1/4 cup vinegar

1 cup mayonnaise

1 teaspoon prepared mustard

1 teaspoon sugar

1 teaspoon chopped onion

1/2 cup honey

Dash minced parsley

Salt, pepper

1/2 cup oil

Mix vinegar, mayonnaise and mustard until smooth. Add sugar, onion, honey and parsley. Season to taste with salt and pepper. Slowly add oil until well blended. Makes 2 cups.

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