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Culinary SOS

This Fish Loaf is the Real McCoy

October 22, 1987|ROSE DOSTI | Times Staff Writer

Dear Reader: Remember the substitute meat loaf recipe we suggested to the woman who requested a recipe for salmon loaf that had appeared in an old Knudsen Dairy booklet? Well, dozens of readers came through with recipes, some with the actual salmon loaf recipe and others with recipes they thought would do. Well, here is the real McCoy, from a former Knudsen employee who found the recipe in her files. It makes a fine fish loaf to put out for a holiday buffet.


2 tablespoons unflavored gelatin

1/4 cup cold water

1/2 cup milk

1 egg, separated

1/4 teaspoon salt

1 teaspoon dry mustard

1 tablespoon lemon juice

2 tablespoons minced green pepper

1/4 cup chili sauce

1 tablespoon minced onion

1 1/2 cups cottage cheese

1 (7 3/4-ounce) can salmon, drained

1/2 cup whipping cream

4 strips green pepper

4 strips pimiento

Soften gelatin in cold water and dissolve in heated milk. Pour slowly on slightly beaten yolk. Cook over low heat, stirring constantly until mixture thickens.

Add salt, mustard, lemon juice, green pepper and chili sauce. Cool. Stir in onion and cottage cheese. Flake salmon and remove any bones or membrane. Add to cottage cheese mixture. Chill until slightly thickened.

Fold in stiffly beaten egg white. Whip cream and fold into mixture. Pour into 1-quart loaf pan. Chill until firm. Unmold and garnish with green pepper and pimiento strips. Makes 4 to 6 servings.

Dear SOS: Several years ago you printed recipes for a soft molasses cookie, which would be wonderful for the holidays. Would you please repeat it?


Dear Alice: Certainly. These make great cut-out ginger boy and girl cookies.


1/3 cup soft shortening

1 cup brown sugar, packed

1 1/2 cups black molasses

Cold water

6 cups sifted flour, about

1 teaspoon salt

1 teaspoon allspice

1 teaspoon ground ginger

1 teaspoon cloves

1 teaspoon cinnamon

2 teaspoons soda

Mix together shortening, brown sugar and molasses. Stir in 1/2 cup water. Sift together flour, salt, allspice, ginger, cloves and cinnamon. Stir into molasses mixture.

Mix soda with 3 tablespoons water until soda dissolves and stir into batter. Chill dough then roll out 1/2-inch thick. Cut in 2 1/2-inch rounds using floured cookie cutter. Place far apart on lightly greased baking sheet and bake at 350 degrees 15 to 18 minutes or until no imprint remains when lightly touched. Makes about 30 cookies.

Dear SOS: My friend and I had a most scrumptious garlic bread ever at the Soup Exchange in Westminster. Would you be able to obtain the recipe for us?


Dear Mary Jane: The Soup Exchange was flattered that you asked.


1 cup butter

2 1/2 teaspoons ground or mashed garlic

1/4 cup chopped fresh parsley

1 cup grated Parmesan cheese

20 French or sourdough bread slices

Melt butter in saucepan and add garlic. Dip each bread slice into butter mixture, soaking bread half way through. Sprinkle parsley and Parmesan cheese over slices. Bake at 325 degrees 15 minutes or until golden. Makes 20 slices.

Dear SOS: If you have a recipe for a fruit cocktail pudding cake I'd love to have it. The concept sounds interesting.


Dear Beverlee: I'm not sure this is the precise recipe, but since it's the only fruit cocktail cake I know of, why don't you give it a try.


2 eggs

1/3 cup evaporated milk

1 1/2 cups sugar

1 1/4 teaspoon salt

2 teaspoons soda

2 cups flour

1 (17-ounce) can fruit cocktail


Beat together eggs, milk, sugar, salt, soda, flour and undrained fruit cocktail. Pour into greased and floured 13x9-inch baking pan. Bake at 350 degrees 30 minutes. Cool 10 minutes, then turn out onto serving tray. Spoon Glaze over cake and serve warm or cold. Makes 12 servings.


3/4 cup sugar

1/3 cup evaporated milk

1/3 cup butter or margarine, melted

1 teaspoon vanilla

1/2 cup chopped walnuts

Combine sugar, milk, butter, vanilla and walnuts. Pour over warm cake.

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