She knows ingredients, but ...
I have an old recipe for Italian stuffed meatloaf, which has become illegible.
It called for bread crumbs, tomato juice, parsley, dried oregano, salt, pepper, some minced garlic, 2 pounds ground beef, 8 thin slices of boiled ham, 6 ounces shredded mozzarella cheese halved diagonally and placed on top of meatloaf mix and some eggs, maybe other spices.
Does anyone have the complete recipe? Thank you.
Mary Ann Long, Fair Oaks
Remember those David Berkley fish tacos?
Does anyone have the recipe for the fish tacos served at the now-closed David Berkley's?
They were so good, they often sold out by 11:30 a.m. No one makes them quite the same way. I love your column. Thank you.
Carolee Kilduff, Sacramento
Prep time: 25 minutes
Cook time: 10 minutes
Makes 10 to 12 big pancakes
Alfreda Christian of Sacramento and her family enjoy the harvest grain and nut pancakes served at the International House of Pancakes. She was hoping for their recipe or one similar.
This recipe comes from Susan Miller of Auburn who found it in "The Stonyfield Farm Yogurt Cookbook" by Meg Cadoux Hirshberg. It may be a close match for Christian.
Note: The prep time does not include the 15-minute rest time for the oat mixture. The cook time is for the pancakes prepared in 2 batches.
1 cup quick-cook oats
1 cup skim milk
1 cup plain yogurt
1 medium apple, cored, peeled and grated
3 eggs, beaten
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 cup melted butter or vegetable oil
1/4 cup chopped nuts or 2 tablespoons wheat germ for crunch, optional
Stir together the oats, milk, yogurt and apple in a large bowl; let it rest 15 minutes. Add eggs and stir to combine. In a separate bowl combine flours, soda and baking powder. Add dry mixture and chopped nuts or wheat germ, if using, to wet mixture and blend. Drop large spoonfuls on hot, lightly oiled griddle or skillet, cooking over medium heat until done and browned on each side. (Substitute other fruits for variation.) Serve with honey, syrup or jam.
Per pancake based on 12 pancakes: 160 cal.; 6 g pro.; 21 g carb.; 6 g fat (3 sat., 2 monounsat., 1 polyunsat.); 57 mg chol.; 154 mg sod.; 2 g fiber; 32 percent calories from fat.
Prep time: 25 minutes
Cook time: 12 minutes
Serves 6 to 8
Asuka Suzuki of Folsom found a recipe, possibly in The Bee, for asparagus tempura that she enjoyed. She lost the recipe and was hoping someone else saved it. The recipe contained eggs and flour but not panko.
Ed Bouillon of Cameron Park shares this recipe that he found in the April 2013 issue of Sunset magazine. It sounds like a match for Suzuki.
Note: The prep time does not include the 1-hour chill time for the batter. The cook time is for the asparagus cooked in 3 batches.
1/2 cup flour
1/3 cup cornstarch
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons olive oil
3/4 cup cold water
1/4 cup ponzu sauce
1 tablespoon sliced green onion
About 1 quart vegetable oil for frying
2 large egg whites, room temperature
1 large bunch fresh asparagus, ends trimmed
Mix flour, cornstarch, cayenne, garlic powder and salt in a medium bowl.
Add olive oil, then slowly drizzle in cold water, whisking constantly until mixture is smooth. Cover and chill at least 1 hour.
Pour ponzu into a small bowl and sprinkle with green onion. Set aside.
Pour 1 inch of vegetable oil into a large, wide pot. Insert a deep-fry thermometer and heat over high heat to 375 degrees.
Meanwhile, beat egg whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter. Transfer batter to a wide, shallow bowl.
Drop a few asparagus stalks into batter. One by one, transfer asparagus to hot oil. Cook until light golden brown, turning as needed, about 4 minutes. Drain on paper towels and sprinkle with more salt if you like. Repeat with remaining asparagus. Serve with ponzu.
Per serving: 103 cal.; 3 g pro.; 8 g carb.; 7 g fat (1 sat.); 0 mg chol.; 208 mg sod.; 1 g fiber; 62 percent calories from fat.