DEAR SOS: The Hughes Market in West Los Angeles carries the most delicious oat bran muffins. Can you obtain their recipe?
DEAR MAUREEN: The recipe was sent to us in quantity size measures, which we broke down to make 18 muffins. Generally, formulas that are broken down from quantity tend to alter the final product, so don't expect the muffins to be exactly like the ones at Hughes Market. But they are good, and with today's oat bran mania and Halloween just around the corner, timely.
HUGHES OAT BRAN MUFFINS
2 1/3 cups oat bran
1 2/3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking soda
1 cup brown sugar, packed
1/2 cup soy oil
4 egg whites
1/2 cup honey
2 cups water
3/4 cup raisins
1/3 cup crushed, drained pineapple
Sift together oat bran, flour, salt and baking soda. Combine brown sugar, soy oil, egg whites, honey, water, raisins and pineapple. Stir into dry ingredients until blended. Let stand until mixture thickens, about 30 minutes to 60 minutes.
Pour batter into 18 large muffin cups. Sprinkle with oats. Bake at 400 degrees 20 to 25 minutes minutes or until muffins pop up. Bake at 350 degrees 8 minutes or until browned. Makes 18 muffins.
DEAR SOS: About a year and a half ago, you printed a recipe for Mexican Lasagna from Lawry's California Center. I clipped it out of the newspaper, but my cat promptly proceeded to rip it to shreds. Can you help? I think it's a terrific dish.
--MRS. G. G.
DEAR MRS. G. G.: So did your cat, apparently. Here's a replacement, although we are not sure if it's a Lawry's recipe or one similar to it. A goblin got to our files, so we can't tell for sure.
1 (1 3/4-ounce) package chili mix
1 pound ground beef
1 tablespoon oil
1 (1 pound) can tomatoes
1 (1-pound) can kidney beans
1/2 cup water
1/2 pound lasagna noodles
2 cups cottage cheese
1 1/2 cups shredded Cheddar cheese
Prepare chili mix according to package directions, using ground beef, oil, tomatoes, kidney beans and water. Cook lasagna noodles according to package directions.
Alternate noodles, meat sauce, cottage cheese and shredded cheese in shallow 3-quart baking pan, making 3 layers, ending with sauce and shredded cheese. Bake at 375 degrees 30 minutes. Let stand 15 minutes before serving. Makes 6 servings.
DEAR SOS: For years we have enjoyed Fred MacMurray's Pumpkin Pie at family gatherings, but I seem to have misplaced the recipe. Do you plan to publish it again before the holiday? I would be very grateful.
DEAR VIRGINIA: The recipe first appeared in 1971 and has been repeated once or twice since. Thanks for resurrecting it. It'll come in handy for either Halloween or the holiday season.
FRED MACMURRAY'S PUMPKIN PIE
1 2/3 cups gingersnap crumbs
1/4 cup melted butter
1/2 cup brown sugar, packed
2 envelopes unflavored gelatin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk
4 eggs, separated
1 1/2 cups canned pumpkin
1/3 cup rum
1/2 cup granulated sugar
1/2 cup flake coconut
Combine crumbs with butter in 9-inch pie plate. Press firmly on bottom and around sides.
Thoroughly mix brown sugar, gelatin, salt, cinnamon, nutmeg and ginger in heavy saucepan. Stir in milk, egg yolks and pumpkin, blending well. Cook over low heat, stirring frequently, about 10 minutes or until mixture begins to bubble and gelatin is completely dissolved.
Let mixture cool at room temperature, then stir in rum. Chill until mixture thickens enough to mound slightly when dropped from spoon.
Beat egg whites until stiff. Beat in sugar small amount at time, then beat until smooth. Fold egg whites into pumpkin mixture. Ladle into prepared crust and chill until firm, at least 2 hours.
Meanwhile, spread coconut on baking sheet and bake at 350 degrees 5 to 10 minutes, until browned. Stir once or twice to brown evenly. Sprinkle toasted coconut over pie. Makes 1 (9-inch) pie.