A Tempting Orange-Nut Bread and a Cool Non-Alcoholic Mint Julep

Dear SOS: The Mountain Air Resort in Gilford, N.H., served us the most delicious Orange-Nut Bread and we would like their recipe. Their manager advised us she would furnish the recipe upon request of your editor.

--MRS. J.M.

Dear Mrs. J.M.: We asked and we received. But we did not taste. The photo crew photographing the bread at The Times got to it before we could and they said it was terrific.

ORANGE-NUT BREAD

21/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup sugar

2 eggs

1/2 cup milk

1/2 cup orange juice

3/4 cup oil

Grated peel of 1 orange

1/2 cup chopped walnuts

Combine flour, baking powder, salt, baking soda and sugar in bowl. Beat eggs in large bowl. Add milk, orange juice, oil and grated orange peel. Add flour mixture to egg mixture, mixing well. Stir in nuts. Pour into greased 9-inch loaf pan and bake at 350 degrees 60 minutes. Makes 1 loaf.

Dear SOS: What I really enjoy at Disneyland’s New Orleans Square is the nonalcoholic mint julep they serve. It would be a wonderful summer treat. I hope you have the recipe.

--Kim

Dear Kim: We do.

MINT JULEP DISNEYLAND

3 pounds sugar

1 gallon water

1 pint creme de menthe syrup topping

1/2 (6-ounce) can frozen limeade concentrate

1/2 (6-ounce) can frozen lemonade concentrate

Combine sugar and water in large kettle and bring to boil. Add creme de menthe syrup, limeade and lemonade and bring to boil again. Remove from heat and chill. Serve in tall glasses with sprigs of mint, maraschino cherries and pineapple pieces, if desired. Makes about 24 (1-cup) servings.

Dear SOS: I am trying to locate an old recipe for stuffed thick pork chops. It was a very simple and basic recipe. The only ingredients I recall are celery, onion and toasted bread. Can you help?

--MRS. F. McG.

Dear Mrs. F. McG.: We dug into our old files and lo, there it was Stuffed Curry Pork Chops, whose stuffing is made with toasted bread cubes, celery and onion, plus curry flavor and coconut, which, of course, can be omitted or not.

STUFFED CURRY PORK CHOPS

6 pork rib chops, cut 1 1/4 to 1 1/2 inches thick

2 cups toasted whole wheat bread cubes

1/3 cup flaked coconut

1/4 cup finely chopped celery

2 tablespoons finely chopped onion

1 teaspoon curry powder

Salt

1/2 cup milk

2 tablespoons oil or drippings

1/8 teaspoon black pepper

Make pocket in each chop by cutting into chop along rib bone and parallel to surface of chop. Be careful not to cut through opposite side. Combine bread cubes, coconut, celery, onion, curry powder and 1/2 teaspoon salt. Stir in milk.

Fill pockets in chops with stuffing and lightly brown in oil. Season chops with 1 1/2 teaspoons salt and pepper and place on rack in roasting pan. Cover with foil and bake at 350 degrees 45 minutes. Remove cover and bake 15 minutes longer or until chops are done. Makes 6 servings.

Dear SOS: Around Easter time two years ago you printed a recipe for a delicious soft cookie made with ginger and other spices, which made the whole house smell wonderful. Could you please dig up that recipe?

--CHRISTINE

Dear Christine: Mmm. Are these them?

DUTCH NUTMEG COOKIES

1 cup butter or margarine

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 cup sugar

1/2 cup chopped nuts

2 cups sifted flour

1/4 cup sour cream

Cream butter with baking soda, salt, cloves, nutmeg and cinnamon until fluffy. Gradually add sugar, beating until fluffy. Stir in nuts. Add flour alternately with sour cream. Mix well.

Shape into 12x2-inch roll. Wrap in foil or wax paper and chill several hours or overnight. Cut into 1/8-inch slices. Bake at 375 degrees 25 minutes. Cool on wire racks. Makes 4 dozen.

Dear SOS: I believe this is the recipe that was requested by one of your readers. I believe it was a hit back in the ‘50s, which is when I got my copy. My mother used it every Christmas after she found it in this form.

--NANCY

Dear Nancy: Thanks. According to the blurb attached to the recipe, the fudge was the one made by Mamie Eisenhower and named by her husband while he was courting the girl from Denver.

MILLION DOLLAR FUDGE

(Mamie Eisenhower’s Fudge)

4 1/2 cups sugar

Dash salt

2 tablespoons butter

1 (13 1/2-ounce) can evaporated milk

1 (12-ounce) package semisweet chocolate pieces

12 ounces German sweet chocolate

1 (8-ounce) jar marshmallow cream

2 cups chopped nuts

Combine sugar, salt, butter and evaporated milk in saucepan. Bring to boil and boil 6 minutes. Combine chocolate pieces, chocolate, marshmallow cream and nuts in bowl. Pour boiling syrup over chocolate mixture and beat until chocolate is melted. Pour into 9-inch square pan to cool. Cut into squares. Makes 30 squares.