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Buckwheat Cakes, Salisbury Steak


DEAR SOS: The Wigwam in Litchfield Park, Ariz., serves the best buckwheat cakes I've tasted. Would you mind getting their recipe?


DEAR DAVID: We've had the recipe for some time now and are happy to finally print it. These cakes are perfect for a springtime breakfast, especially when served with fresh fruit to offset the dark color of the buckwheat pancakes.


3 eggs

1 teaspoon salt

2 tablespoons sugar

2 1/2 cups milk

2 cups cake flour

2 cups buckwheat flour

2 tablespoons baking powder

1/4 cup butter, melted

Blend together eggs, salt and sugar in bowl. Stir in milk. Sift together flours and baking powder in large bowl. Whisk in egg mixture. Add melted butter and mix well. Do not overmix. Let stand 15 to 20 minutes. Batter will be thick.

Drop by scant 1/4 cupful onto lightly greased griddle and cook until underside is lightly browned and top is starting to bubble. Turn and cook other side until browned and dry. Makes about 30 cakes or 8 servings.

Each serving contains about:

330 calories; 738 mg sodium; 101 mg cholesterol; 10 grams fat; 50 grams carbohydrates; 11 grams protein; 0.6 grams fiber; 28% calories from fat.

DEAR SOS: I've searched everywhere for a recipe for Salisbury Steak. I promise to guard the recipe with my life if you send me a good one!


DEAR LEONARD: No need to go that far. This is a standard recipe that can be served with any desired sauce, including the mushroom gravy given here.


1 pound ground beef

1 teaspoon salt

1/8 teaspoon black pepper

Mushroom Sauce

Combine beef, salt and pepper in bowl and mix well. Shape into 2 flat oval patties for large-size steaks or 4 oval patties for medium. Pan-fry over medium-high heat 5 to 6 minutes on each side for rare, 7 minutes for medium, and 8 to 9 minutes for well-done. Smother with Mushroom Sauce. Makes 2 large or 4 medium-size servings.

Note: For seasoned patties mix ground beef with minced onion, celery, parsley and any dried or fresh herbs as desired.

Mushroom Sauce

2 tablespoons butter

1/2 pound mushrooms, thinly sliced

1 medium onion, minced

1/4 cup roasting-pan drippings or 2 tablespoons beef glaze or granules

1/4 cup flour

2 cups beef broth

Salt, pepper

Melt butter in skillet. Add mushrooms and onion and saute until onion is tender. Stir in pan drippings. Mix in flour until well blended. Gradually stir in broth. Bring to boil, stirring constantly until thickened. Season to taste with salt and pepper.

Each medium-sized serving contains about:

426 calories; 1,163 mg sodium; 101 mg cholesterol; 30 grams fat; 13 grams carbohydrates; 26 grams protein; 0.7 grams fiber; 63% calories from fat.

DEAR SOS: Pears are still in season but I cannot find a Pear Bread recipe. Can you help?


DEAR CATHY: Pear Bread makes a delightful teatime treat, with or without chocolate chips.


1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/8 teaspoon ground nutmeg

1/3 cup yogurt or buttermilk

1 cup diced, peeled pears

1 cup semisweet chocolate minichips, optional

Cream butter until light. Gradually beat in sugar, eggs and vanilla. Combine flour, baking powder, salt, baking soda and nutmeg. Add to creamed mixture alternately with yogurt. Stir in pears and minichips if desired.

Pour into greased and floured 9x5-inch loaf pan. Bake at 350 degrees 1 hour or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pan and cool completely. Wrap tightly in plastic wrap for storage. Makes 8 servings.

Each serving, without chocolate minichips, contains about:

349 calories; 341 mg sodium; 85 mg cholesterol; 13 grams fat; 53 grams carbohydrates; 6 grams protein; 0.3 grams fiber; 34% calories from fat.

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