Chocolate Pecan Pie Baked in Pan

DEAR SOS: Several holiday seasons ago, The Times ran a recipe for chocolate pecan pie, except that it was baked in a pan and cut into squares. I would really appreciate the recipe.

--V. M.

DEAR V. M.: It’s a pleasure to revive this handy recipe, especially for those who are planning to serve a crowd. You’ll get 12 large squares or 24 smaller ones.

CHOCOLATE PECAN PIE SQUARES

1 cup flour

Sugar

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 cup butter or margarine

1 (11 1/2-ounce) package milk chocolate pieces

1 cup corn syrup

3 eggs

1 cup chopped pecans

Whipped cream or ice cream, optional

Combine flour, 1/2 cup sugar, baking soda and 1/4 teaspoon salt in small bowl. Cut in 1/4 cup butter with pastry blender until mixture resembles fine crumbs. Press evenly into foil-lined and greased 13x9-inch baking pan. Bake at 350 degrees 7 minutes.

Melt chocolate pieces over hot, not boiling, water and set aside. Combine corn syrup, eggs, 1/3 cup sugar, remaining 1/4 cup melted butter and 1/2 teaspoon salt. Beat well. Blend into melted chocolate and stir in pecans.

Pour pecan filling over warm cookie base. Bake at 350 degrees 35 to 40 minutes. Cool, then cut into 3-inch squares. Serve with whipped cream or ice cream. Makes 12 (3-inch) squares.

DEAR SOS: A few months ago we attended a pool party where food booths were set up. One of the booths contained grape leaf rolls filled with meat and rice that were superb. Can you get a recipe for me?

--FLO

DEAR FLO: Dolma or sarma, as they are also called in the various countries of the Middle East, make wonderful do-ahead appetizers you can prepare by the batch for the holiday season. They keep well in the freezer, as well.

STUFFED GRAPE LEAVES (Dolmas)

2 large onions, chopped

1/2 cup oil

3/4 cup rice

1 1/2 pounds ground lamb or beef

1 tablespoon fresh minced or 1/2 teaspoon dried mint

Salt, pepper

1/8 teaspoon ground cinnamon

1/4 cup pine nuts

Preserved grape leaves

Cook onion in oil until tender, but not browned. Add rice and cook, stirring, until pale golden. Remove from heat and combine with meat, mint, salt and pepper to taste, cinnamon and nuts. Mix thoroughly.

Spread grape leaves flat and place spoonful of meat mixture in center of each. Roll up into finger shapes, tucking in ends. Place rolls close together, seam sides down, in casserole. Add water to cover and simmer 40 to 45 minutes until rice is tender. Add more water to keep rolls covered at all times. Drain off water before serving. Makes 12 appetizer servings.

DEAR SOS: In The Times sometime back, there was a recipe for Light and Dark Fruitcake. If possible, I would like the recipe for the Light Fruitcake.

--MARY

DEAR MARY: This is a good time to start baking fruitcakes for Christmas. You can allow the fruit cake to mellow (and be preserved) by wrapping it in cheesecloth that has been doused in some high-proof alcohol of choice: rum, Cognac, liqueurs or Bourbon. Keep the cake in a cool dry place or in the refrigerator until ready to use.

LIGHT FRUITCAKE

1 cup golden raisins

1/2 pound candied citron

1/2 pound candied orange peel

1 pound candied cherries

3/4 cup blanched almonds

4 cups sifted flour

1 tablespoon baking powder

1 1/2 teaspoons salt

1 cup shortening

2 cups sugar

6 eggs

1 teaspoon lemon extract

1 cup orange juice

Chop raisins, citron, orange peel, cherries and almonds. Sift together flour, baking powder and salt. Sprinkle over fruit, mixing to coat well.

Cream shortening and sugar until fluffy. Beat in eggs, 1 at time. Add lemon extract, blending well. Add fruit mixture alternately with orange juice, mixing thoroughly. Pour into 3 greased paper-lined 9x5-inch baking pans. Bake at 275 degrees 3 1/2 hours or until knife inserted in center comes out clean. Makes 3 loaves (about 7 pounds fruitcake).

DEAR SOS: I would like to have a recipe for the beef stew from Santa Anita Race Track, if you have it.

--TERRY

DEAR TERRY: We surely do. And do we love it. Executive chef, Tony Pope, who has been the guiding culinary force at the race track for several decades, graciously shared it back in 1985.

SANTA ANITA RACE TRACK BEEF STEW

3 tablespoons shortening

1/2 pound onions, minced

1/4 pound shallots, minced

2 pounds top sirloin or chuck beef, cut into 1-inch cubes

1/2 cup flour, seasoned

1 quart beef broth

1 pound carrots, peeled and cut into chunks

1 pound celery, cleaned and cut into chunks

1/2 pound leeks, white part only, cut into chunks

1 pound tomatoes, peeled and quartered

1 pound potatoes, peeled and sliced

Salt, pepper

Melt shortening in large saucepan. Add onions and shallots. Saute 5 minutes or until tender.

Dredge meat in flour, shaking off excess. Add meat to onion mixture. Saute until meat is lightly browned, about 10 minutes. Add beef broth. Cook until meat is almost done, about 30 minutes.

Add carrots, celery, leeks and tomatoes. Cover and simmer over medium heat about 20 minutes. Add potatoes and cook 20 to 25 minutes or until potatoes and vegetables are done. Add more beef broth, if necessary. Season to taste with salt and pepper. Makes 6 to 8 servings.