Remembering an Honored Roll From Hollywood High, Class of 1970

Dear SOS: Hollywood High School counts among its alumnae Carol Burnett, Suzanne Somers and my sister Barbara. I know at least one of these would love the Hollywood High Sweet Roll recipe, circa 1970.

--BOB

Dear Bob: Good try--it worked. Here’s the City School Sweet Rolls we’ve had in our files for some time with tremendous success. If it isn’t the exact recipe, it will be close enough to trigger fond memories.

CITY SCHOOL SWEET ROLLS

4 cakes yeast

2 cups lukewarm milk

1/2 cup sugar

2 teaspoons salt

1/2 cup shortening

1 egg

1 cup cake flour

5 cups bread flour

3/4 to 1 1/2 teaspoons ground nutmeg

1/4 cup melted butter or margarine

Cake Crumb Filling

Powdered Sugar Glaze

Dissolve yeast in lukewarm milk. Combine sugar, salt, shortening and egg in mixing bowl and mix 1 minute at low speed.

Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes.

Roll out to rectangle shape. Brush with butter and sprinkle with Cake Crumb Filling. Roll up jellyroll fashion. Slice into 1 1/2-inch slices. Place on greased baking sheets, cut side down, and pat out fairly flat. Let rise until doubled. Bake at 400 degrees 15 minutes. When partially cool, brush with Powdered Sugar Glaze. Makes 17 to 18 rolls.

Cake Crumb Filling

1 cup plain cake crumbs

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

Combine cake crumbs, brown sugar and cinnamon and mix well.

Powdered Sugar Glaze

2 cups powdered sugar

1/4 cup hot water

1 teaspoon vanilla

Mix powdered sugar into hot water until smooth. Stir in vanilla.

Dear SOS: I have forgotten how to make a Cheeseburger Pie we just love, but we can’t find the recipe. It was baked in a pie crust with tomatoes and cheese on top. Thanks.

--C.A.A.P.J.

Dear C.A.A.P.J.: Here’s one that goes back to the ‘70s, when meat pies were very big. It’s not made with tomatoes on top but with chili sauce or catsup. You can substitute thin tomato slices to cover the pie, if you desire.

CHEESEBURGER PIE

2 pounds ground beef

2 cups soft bread crumbs

1/2 cup crushed dry cereal

2 eggs

1/4 cup strong coffee

1/4 cup evaporated milk

1 medium onion, minced

1 teaspoon Worcestershire sauce

Few drops hot pepper sauce

1 tablespoon prepared horseradish

1 tablespoon prepared mustard

1 (10-inch) unbaked pie shell

3 tablespoons chili sauce or catsup

5 slices Muenster, Swiss, Jack or Cheddar cheese

Combine beef, soft bread crumbs, cereal, eggs, coffee, evaporated milk, onion, Worcestershire, hot pepper sauce, horseradish and mustard. Pack into pie shell. Spread chili sauce over filling.

Bake at 425 degrees 15 minutes. Reduce heat to 350 degrees and bake 40 minutes longer. Arrange cheese slices over top and bake 5 minutes longer or until cheese melts. Serve hot. Makes 8 to 10 servings.

Dear SOS: I know you’ve printed the recipe for the Velvet Turtle Cucumber Soup many times. But. . . .

--ELLIE

Dear Ellie: Here is that old favorite again.

VELVET TURTLE

CUCUMBER SOUP

1 large cucumber, peeled, seeded and diced

1 onion, coarsely chopped

1 cup chopped leek (white part only)

Butter or margarine

Salt, pepper

2 tablespoons dry white wine

2 cups water

1 1/2 teaspoons chicken base

2 tablespoons flour

1/2 cup whipping cream

1/2 teaspoon lemon juice

5 drops hot pepper sauce

Dash chopped fresh or dried dill weed

1/2 cup half and half, if needed

Sour cream, optional

Reserve 1/2 cup diced cucumber. Saute onion, leek and remaining cucumber in 2 tablespoons butter until onion is transparent. Season to taste with salt and pepper.

Add wine, water and chicken base and bring to boil. Melt 2 tablespoons butter in small pan and blend in flour. Add to onion mixture, reduce heat and simmer 1 hour.

Process soup in blender about 15 seconds, then strain through fine sieve. Add whipping cream, lemon juice, hot pepper sauce, dill and reserved diced cucumber. Cool soup completely, correct seasoning and add half and half if soup is too thick. Serve in chilled soup cups. Add 1/2 teaspoon sour cream to each serving and garnish with lemon wedge and parsley, if desired. Makes 6 servings.