Maui-Style Italian Dish

DEAR SOS: I would love to serve a frittata for brunch, and the best one we have ever had was at Longhi’s in Maui. Would they possibly share their recipe?

--BARBARA

DEAR BARBARA: Yes, they would--and did. It’s a simple and good baked Italian omelet (frittata) recipe with spinach, mushrooms and ricotta, mozzarella and Parmesan cheeses. Longhi’s suggests you use any vegetables you want for variety.

LONGHI’S FRITTATA

11 eggs

1/2 pound thin-sliced ham or bacon, fried and crumbled

1/4 pound ricotta cheese

1/4 pound mozzarella

1/4 pound grated Parmesan, preferably Regiano

1/2 pound fresh spinach, chopped (about 2 cups chopped)

1 1/2 cups chopped mushrooms

Salt, pepper

2 tablespoons butter or margarine

Beat eggs lightly in large bowl. Add ham or bacon, ricotta, mozzarella, Parmesan cheese, spinach and mushrooms. Season to taste with salt and pepper. Mix well.

Melt butter in large or 10-inch skillet. Pour egg mixture into skillet. Bake at 350 degrees, stirring occasionally, until eggs are firm, but not dry, about 30 to 40 minutes. Place under broiler to brown top, if desired. Makes 8 servings.

DEAR SOS: The Millionaire Pie we ate at a restaurant is so wonderful that my friends and I would love to have the recipe.

--EILEEN

DEAR EILEEN: Thanks a million for asking. It’s time we revived this old recipe that tastes like $1 million but actually costs pennies. Well, maybe a few bucks.

MILLIONAIRE PIE

1 can sweetened condensed milk

1/4 cup lemon juice

1 (29-ounce) can crushed pineapple, drained

1 (11-ounce) can mandarin oranges, drained and chopped

2 cups chopped pecans or walnuts

1 (5-ounce) carton (or large size) whipped topping

2 (9-inch) graham cracker crusts or baked pie crusts

Mix together condensed milk and lemon juice. Fold in pineapple, oranges, nuts and topping. Pour into pie crusts. Chill. Makes 2 pies.

DEAR SOS: Some time ago you published a recipe for lentil soup. It was a favorite of my family, but I can’t find the recipe. With fall here, it would be great for lunch or dinner.

--NINA

DEAR NINA: You’re so right. It would make a wonderfully comforting, nutritious and inexpensive meal for fall or winter months.

LENTIL SOUP

1/4 pound bacon, diced

2 stalks celery, chopped

1 leek, chopped

1 carrot, chopped

1 onion, chopped

1 tablespoon flour

2 quarts beef broth or stock

2 cups lentils

2 bay leaves

2 whole cloves

4 frankfurters, sliced

1/4 cup vinegar

Salt, pepper

Cook bacon until lightly browned in large saucepan. Add celery, leek, carrot and onion and cook until vegetables are tender, but not browned.

Stir in flour, then add broth and lentils, stirring. Add bay leaves and cloves that have been tied in cheesecloth. Bring to boil, reduce heat and simmer 2 hours. Discard spice bag.

If lentils have not cooked up, run through fine sieve. Add frankfurters, vinegar and season to taste with salt and pepper. Heat to serving temperature. Makes 10 servings.

DEAR SOS: I have a recipe for marzipan but do not know if it is safe to use as the egg whites are not cooked. Will freezing the candy make it safe?

If not, would you print a newer, safer version for those of us who like this pretty confection?

--MRS. R.W.

DEAR MRS. R.W.: According to the U.S. Department of Agriculture, uncooked eggs may be potential carriers of food-borne illness, and the department recommends that diners avoid eating raw eggs. Commercial egg substitutes may be used in place of raw eggs in certain circumstances.

Freezing candy made with raw egg whites will not kill the bacteria, if present. It will simply slow down or stop the growth of bacteria until the eggs are defrosted. Bacteria growth will resume when the eggs are thawed.

However, here is a marzipan recipe using no eggs at all.

EGGLESS MARZIPAN

1 cup almond paste

1/2 light corn syrup

1/2 teaspoon almond flavoring

1/4 teaspoon salt

1 pound powdered sugar

Drops of any food colors

Blend almond paste with light corn syrup, almond flavoring and salt. Beat in powdered sugar, working in last of it with hands if mixture seems too stiff for beater. Knead portions with food colors, roll out or shape as desired. Makes about 1 pound marzipan dough.