Wheat Germ, Rice, Walnuts Are Basis of Delicious Vegetarian Burger

I am a vegetarian and had a most delicious vegetarian hamburger made from some kind of nut roast at the Valle Rose in Del Mar. I surely would love to have the recipe.

--VIRGINIA

DEAR VIRGINIA: So would many readers out there looking for an alternative to meat now and then--or all the time. The nut roast is dense and chewy. Nutritious too.

VALLE ROSE RESTAURANT AND SALOON NUT ROAST

Oil

1 1/2 cups wheat germ

1 1/2 cups Cooked Rice

2 cups chopped walnuts

1 1/4 cups diced onions

1 1/4 cups sliced button mushrooms

1 1/2 pounds sharp Cheddar cheese

1 1/2 teaspoons garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 eggs, beaten

Lightly coat inside of 9x5-inch loaf pan with oil and dust with wheat germ.

Pour excess wheat germ from loaf pan into medium mixing bowl. Add remaining wheat germ to bowl along with 1 1/2 cups Cooked Rice, walnuts, onions, mushrooms, cheese, garlic powder, salt, pepper and eggs. Mix thoroughly.

Pack firmly into loaf pan. (Loaf will reduce in size when baked). Mound in pan and wipe edges clean. Place loaf pan on baking sheet and bake at 350 degrees 45 to 55 minutes. Serve with remaining Cooked Rice. Makes 8 servings.

Cooked Rice

2 cups distilled water

2 bay leaves

1/4 teaspoon dried basil

1/4 teaspoon dried tarragon

1 clove garlic, minced

1 1/2 cups rice

Place water, bay leaves, basil, tarragon, garlic and rice in loaf pan 2 1/2 inches deep. Cover with foil. Bake at 350 degrees about 45 minutes in standard oven or 15 minutes in convection oven. Remove from oven and cool before adding to nut roast.

DEAR SOS: Please print the recipe for Fruit Cocktail Cake popular in the ‘60s.

--E.E.C.

DEAR E.E.C.: Certainly. It would make a terrific finale to a ‘50s or ‘60s party menu.

FRUIT COCKTAIL CAKE

2 cups sifted flour

1 1/2 cups sugar

2 teaspoons baking soda

1/4 teaspoon salt

2 eggs, beaten

1 (17-ounce) can fruit cocktail

Pudding Icing

Sift together flour, sugar, baking soda and salt. Add eggs and undrained fruit cocktail. Mix well and turn batter into greased and floured 8- or 9-inch tube pan.

Bake at 300 degrees 1 hour or until wood pick inserted in center comes out clean. Cool 10 to 15 minutes, then remove cake from pan and place on wire rack. Top warm cake with Pudding Icing, then cool completely. Makes 1 (8- or 9-inch) tube cake.

Pudding Icing

1/2 cup butter or margarine

1 cup powdered sugar

1/2 cup evaporated milk

1 egg yolk

1 to 3 teaspoons vanilla

1 cup shredded coconut

1/2 cup chopped nuts

Place butter, sugar, milk and egg yolk in heavy saucepan. Bring to boil and cook 2 minutes, stirring constantly. Add vanilla to taste, coconut and nuts, mixing well. Cool icing slightly and spread on top of warm cake.

DEAR SOS: I find it difficult to believe that so many people lose recipes, but now I have done it. I had clipped a recipe for sticky ribs. The directions suggested using beef ribs, but we tried it on pork ribs and they were the best ever. Please try to furnish the recipe.

--DOLORES

DEAR DOLORES: We’re stuck on the ribs too. And others who have missed this time-tested, classic recipe will be. I like the suggestion to use pork as well.

STICKY BONES

1 cup vinegar

1/2 cup honey

2 tablespoons Worcestershire sauce

1/2 cup catsup

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon paprika

1/4 teaspoon black pepper

1 clove garlic, minced

4 pounds beef ribs

Combine vinegar, honey, Worcestershire, catsup, salt, mustard, paprika, pepper and garlic in saucepan. Cover and bring to boil. Reduce heat and simmer 15 minutes.

Place ribs in single layer in baking pans, cover with hot marinade and let stand 1 hour. Drain off marinade, then bake at 325 degrees 1 hour, turning and basting often with marinade. Makes 6 servings.

DEAR SOS: I have misplaced my favorite recipe for Hot Clam Dip. Would you assist in finding a replacement?

--DANIEL

DEAR DANIEL: With pleasure. The hot dip seems to be a favorite of many readers these days.

HOT CLAM DIP

1 (8-ounce) can minced clams

1 (8-ounce) package cream cheese

1 cup creamed cottage cheese

1 teaspoon Worcestershire sauce

1 teaspoon horseradish

3 tablespoons sliced green onions

2 tablespoons toasted slivered almonds

Chips

Drain clams, reserving 1/4 cup liquid. Beat cream cheese until smooth. Add reserved clam liquid, cottage cheese, Worcestershire and horseradish. Blend well. Stir in clams and 2 tablespoons green onions.

Spoon mixture into small shallow baking dish. Cover with foil and bake at 350 degrees 15 minutes or until heated through. Garnish with remaining green onions and almonds. Serve warm with chips for dipping. Makes 2 1/3 cups.

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.