Here’s a Delicious Way to Fritter Away Your Breakfast or Brunch

Dear SOS: Please try to obtain the recipe for New Orleans fritters sold at the French Quarter restaurant at Disneyland’s New Orleans section. They are the best.

--MILDRED

Dear Mildred: This is the updated version of the Choux Fritters, which we have printed in the past. Serve them rolled in sugar, hot or cold, with coffee, for breakfast, brunch or snacks.

CHOUX FRITTERS

1/2 cup butter or margarine

1 cup boiling water

1/4 teaspoon salt

1 3/4 cups flour

4 eggs

Oil for deep frying (about 4 cups)

Sugar

Melt butter in boiling water. Add salt and flour and beat vigorously until mixture leaves sides of pan. Remove from heat immediately. Transfer mixture to mixing bowl and cool slightly. Add eggs, one at a time, beating vigorously after each addition.

Heat oil to 375 degrees. Dip tablespoon first in oil, then fill with batter. Drop into hot oil. Do not crowd pan. Cook fritters until browned on all sides, turning to brown evenly. Remove with slotted spoon. Drain on paper towels. Roll in sugar. Serve hot or cold. Makes 3 dozen.

Dear SOS: Many years ago, my mother-in-law from New Hampshire made a dish that had been a favorite of her family with its origin in French-Canadian cooking. It was a meat mixture cooked on the stove in a large pot called something like “guton.” It had a sweet, cinnamon accent.

--MARSHA

Dear Marsha: We think you must mean Cretons , a specialty of Quebec. The molded meat mixtures are usually sliced and served cold on slices of French or rye bread, much as you would a country pate.

CRETONS

(Canadian Pate)

3 pounds lean ground pork

3 large onions, finely chopped

3 cloves garlic, minced

Salt

1/2 teaspoon black pepper

1 tablespoon ground cinnamon

1 teaspoon cloves

1 teaspoon allspice

1/2 cup water

1/2 cup dry bread crumbs, optional

In large saucepan, combine pork, onions, garlic, salt to taste, pepper, cinnamon, cloves and allspice. Stir in water. Bring to boil. Cook over low heat, stirring occasionally, 30 minutes or until meat is well cooked. Stir in bread crumbs. Pour into 12 rinsed molds the size of custard cups. Chill.

To unmold, dip molds into hot water and turn onto serving plate or plates. Surround with crackers or thin slices of French bread, if desired. Cut pate with sharp knife. Makes 12 small molds.

Dear SOS: Can you please help me find a recipe for chocolate-prune cake. My husband has been raving about it for years. It seems he had it once from a bakery in Loma Linda, Calif. --DIANE

Dear Diane: It so happens that we have the actual recipe from Loma Linda Bakery. And we understand how your husband feels. It deserves raves.

LOMA LINDA CHOCOLATE-

PRUNE CAKE

3/4 cup pitted prunes

1/4 cup boiling water

2/3 cup oil

1 cup sugar

2 tablespoons cocoa

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon vanilla

2 eggs

1 cup buttermilk

2 1/2 cups flour

1 1/2 teaspoons baking soda

2 teaspoons baking powder

Chocolate Fudge Icing

Soak prunes in boiling water 30 minutes. Combine oil, sugar, cocoa, cinnamon, salt and vanilla in bowl. Add eggs and beat well 2 minutes. Combine soaked prunes and buttermilk in blender container and whip to finely chop.

Add to creamed mixture with flour, baking soda and baking powder. Beat well and turn into well-greased and floured 13x9-inch baking pan or 2 (8-inch) round pans. Bake at 350 degrees 30 minutes or until wood pick inserted near center comes out clean. Cool and frost with Chocolate Fudge Icing.

Chocolate Fudge Icing

1/4 cup water

1/4 cup shortening

1/4 cup white corn syrup

2 cups sifted powdered sugar

1/2 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla

Bring water to boil. Remove from heat and beat in shortening and corn syrup. Add powdered sugar, cocoa, salt and vanilla and cream well to spreading consistency.

Dear SOS: I used to have a terrific recipe for manicotti using uncooked noodles. You filled the uncooked noodles and they cooked during the baking process. I’ve lost the recipe. Do you have one in your files?

--SUSAN

Dear Susan: This may or may not be the exact recipe you wish, but the process seems to be the one you describe. And what a fine vegetarian dish it is.

CHEESE-LENTIL MANICOTTI

3/4 cup dried lentils

3 cups water

1 teaspoon salt

1 bay leaf

1/4 teaspoon black pepper

1/4 teaspoon sage

1/4 teaspoon marjoram

1/4 teaspoon ground thyme

1 (16-ounce) carton cottage cheese

1 1/2 cups prepared spaghetti sauce

1/2 (6-ounce) package manicotti noodles

2 cups shredded Jack cheese

1/2 cup grated Parmesan cheese

In 2-quart saucepan, mix lentils, water, salt, bay leaf, pepper, sage, marjoram and thyme. Heat to boiling. Reduce heat and simmer until lentils are tender, about 40 minutes. Remove from heat and drain. Remove bay leaf. Stir in cottage cheese.

Place 1 cup spaghetti sauce in bottom of 2-quart baking dish. Fill each uncooked manicotti noodle with cottage cheese mixture. Arrange in baking dish. Stir remaining 1/2 cup spaghetti sauce into remaining cottage cheese mixture. Pour over manicotti. Bake at 375 degrees until tender, about 50 to 60 minutes. Makes 6 servings.

Note: For softer noodles, cook according to package directions before filling, then drain thoroughly.

Dear SOS: Please help. I desperately need a recipe for an old-fashioned poundcake. My mother-in-law is coming for a visit and I lost the recipe she gave me.

--KATIE

Dear Katie: Brace up. This old-fashioned butter poundcake, which was shared with us by members of the Apostolic Faith Assembly Church in Los Angeles, is one of the best we’ve tasted.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.