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Meatloaf, Muffins, Pizza

March 03, 1994|ROSE DOSTI

DEAR SOS: The meatloaf at Spago in the Forum Mall at Caesar's Palace in Las Vegas is so exceptional that we are hoping you will publish the recipe for us.


DEAR FAITH, ET AL: Jennifer Jasinki, the cafe chef at Spago, sent us a quantity-size recipe, which we broke down to home-size. However, be warned that there may be some changes in texture and taste as a result. Even so, it's a good recipe. Cooks should note that this style of meatloaf is closer to a pate than a traditional loaf would be.


1 small onion, minced

1 teaspoon minced shallots

1/2 pound mushrooms, chopped

1/4 eggplant, diced

1/4 cup half and half

1 pound ground lamb

1 pound ground veal

1 pound ground pork

1 egg, lightly beaten

1 clove garlic, minced

Chopped thyme

Dash ground cumin

Salt, pepper

8 slices bacon, about

Saute onion, shallots, mushrooms and eggplant in large skillet until translucent. Add half and half and cook until liquid is absorbed. Cool.

In large mixer or food processor, mix together lamb, veal, pork, onion mixture, egg and garlic. Season to taste with thyme, cumin, salt and pepper.

Line 9x5-inch loaf pan with 1/2 of bacon. Fill pan with meat mixture. Cover meat mixture with remaining bacon. Bake at 350 degrees 1 hour or until meatloaf is done and juice runs clear when pierced with fork. Makes 8 servings.

Each serving contains about:

290 calories; 265 mg sodium; 131 mg cholesterol; 17 grams fat; 3 grams carbohydrates; 29 grams protein; 0.32 gram fiber.

DEAR SOS: Some years ago you published a recipe for wonderful applesauce muffins originated by Anne Willan of La Varenne. Would you reprint the recipe?


DEAR HILARY: Here is a basic fruit muffin recipe from Willan's book, "La Varenne Pratique" (Crown Publishers: 1989). You can substitute applesauce for the fruit.


1 1/4 cups flour

1 tablespoon baking powder

6 tablespoons sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 egg

1/2 cup melted butter

3/4 cup milk

1 cup blueberries, raspberries or diced strawberries

Sift together flour, baking powder, sugar, cinnamon, nutmeg and salt in large bowl. Make well in center.

In bowl beat egg with melted butter and milk and pour into well. Stir with spatula or wooden spoon until mixed, then stir in fruit. Do not over-mix. Drop mixture into 12 greased medium muffin tins. Bake at 425 degrees 15 to 20 minutes until skewer inserted in center comes out clean. Makes 12 muffins.

Each serving contains about:

157 calories; 297 mg sodium; 40 mg cholesterol; 9 grams fat; 18 grams carbohydrates; 2 grams protein; 0.19 gram fiber.

DEAR SOS: Do you have a recipe for thick Sicilian pizza?


DEAR ANTHONY: This is a recipe for thick pizza dough that can be used for Sicilian-style pie. Add the toppings of your choice, such as tomato sauce, cheese, anchovies, sausage, vegetables or dried tomatoes.


5 1/2 to 6 1/2 cups flour

2 packages dry yeast

1 cup milk

1 cup water

1 tablespoon sugar

1/4 cup oil

1 teaspoon salt

Tomato sauce, cheese or other toppings

In bowl mix 2 cups flour and yeast. In medium saucepan, combine milk, water, sugar, oil and salt. Stir over low heat until warm. Add liquid to flour mixture and beat until smooth, about 2 minutes on medium speed of mixer. Add 1 cup flour and beat 1 minute. Stir in more flour to make moderately stiff dough.

Turn onto lightly floured surface and knead until smooth and satiny, 10 to 12 minutes. Shape into ball and place in lightly greased bowl, turning dough to grease all sides. Cover and let rise in warm place until doubled in bulk. Punch down.

Pat dough into 13x9-inch baking pan, pushing up sides to form rim. Cover and let rise in warm place until doubled. Top with tomato sauce and cheese or toppings of choice. Bake at 425 degrees 25 to 30 minutes or until done.

Note : For round pizzas, divide dough into 4 equal parts. Roll each part to fit 13-inch pizza pan. Add tomato sauce and toppings of choice. Makes 4 (13-inch) or 16 small pizzas.

Each small pizza, without topping, contains about:

167 calories; 156 mg sodium; 1 mg cholesterol; 4 grams fat; 32 grams carbohydrates; 5 grams protein; 0.12 gram fiber.

* Food Styling by Donna Deane and Staci Miller

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