Advertisement

Chowder, Vegetable Terrine, Eggnog Cake

TIMES STAFF WRITER

DEAR SOS: Buffums department store is no more, but they used to serve a wonderful Mexican Chowder that I would love to make at home during these low-budget days. Can you help?

--SALLY

DEAR SALLY: It so happens we’ve been saving the recipe for a New Year’s column, so thanks for reminding us. The chowder would be a wonderful, cost-conscious main-dish soup with salad, some crusty bread and a good wine. It will also make a simple, healthful supper anytime of the year.

BUFFUMS MEXICAN CHOWDER

Advertisement

1/2 pound ground beef

1 small onion, chopped

1 teaspoon garlic powder

1 (1.25-ounce) package taco seasoning mix

Advertisement

1 egg, beaten

3/4 cup bread crumbs

1/2 cup cooked white rice

Beef Stock

Advertisement

1 (15-ounce) can 3-bean salad

3 tomatoes, diced

1 cup canned tomato juice

1 tablespoon lemon juice or to taste

Advertisement

Saute ground beef and onion in skillet until onion is tender but not brown. Add garlic powder and taco seasoning to beef mixture. Cook 15 minutes, then add egg, bread crumbs and cooked rice. Mix thoroughly.

Rinse and drain 3-bean salad. Add with tomatoes, tomato juice and lemon juice to beef mixture. Simmer to heat through. If serving later, leave out lemon juice. About 15 minutes before serving bring back to boil and heat through, then add lemon juice. Simmer 15 minutes. Makes 6 servings.

Each serving contains about:

242 calories; 1366 mg sodium; 59 mg cholesterol; 7 grams fat; 31 grams carbohydrates; 14 grams protein; 1 gram fiber; 27% calories from fat.

Advertisement

Beef Stock

1 quart water

1 1/2 beef bouillon cubes

1 (2-ounce) package au jus mix

Advertisement

3/4 teaspoon garlic powder

1 tablespoon diced onion

1 stalk celery, diced

3/4 teaspoon ground cumin

Advertisement

1/4 teaspoon ground oregano

1 bay leaf

3/4 teaspoon chili powder

1/2 teaspoon taco seasoning mix

Advertisement

Bring water to boil. Crumble in bouillon cubes and add au jus mix. Bring to boil. Add garlic, onion, celery, cumin, oregano, bay leaf, chili powder and taco seasoning. Simmer until flavors blend, about 10 minutes. Makes about 1 quart.

DEAR SOS: I have a feeling that this is the Eggnog Cake recipe L. C. E. was looking for. It goes back to the 1970s. I’ve made it almost every holiday season since and it is always a winner.

--ELINOR

DEAR ELINOR: Thanks a million. It’s also a wonderful way to use leftover eggnog.

Advertisement

EGGNOG CAKE

1 regular-size package yellow cake mix

2 eggs

1 1/2 cups dairy eggnog

Advertisement

1/4 cup butter or margarine, melted

1/2 teaspoon ground nutmeg

1/2 teaspoon rum extract

Eggnog Filling

Advertisement

Whipped Cream Frosting

Nutmeg, optional

Red and green maraschino cherries, optional

Use cake mix calling for 2 eggs and 1 1/3 cups water. Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in large mixer bowl. Beat 4 minutes. Pour batter into 2 wax paper-lined greased and floured 8- or 9-inch cake pans. Bake at 375 degrees 30 minutes or until cake tester comes out clean. Cool 10 minutes, turn out onto wire rack and cool thoroughly.

Advertisement

Spread cooled Eggnog Filling between layers. Frost with Whipped Cream Frosting and garnish with nutmeg and red and green cherries. Refrigerate until serving time up to 24 hours. Makes 16 servings.

Each serving contains about:

485 calories; 402 mg sodium; 158 mg cholesterol; 28 grams fat; 52 grams carbohydrates; 7 grams protein; 0 fiber; 52% calories from fat.

Eggnog Filling

Advertisement

3 tablespoons cornstarch

2 cups eggnog

1/2 teaspoon rum extract

Combine cornstarch with small amount of eggnog in stainless steel or glass saucepan. Blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool.

Advertisement

Whipped Cream Frosting

2 cups heavy whipping cream

1/4 cup sugar

Dash salt

Advertisement

1 teaspoon vanilla

1/2 teaspoon rum extract

1 teaspoon unflavored gelatin

2 tablespoons cold water

Advertisement

Combine whipping cream, sugar, salt and vanilla and rum extracts in mixing bowl, then chill. Whip until soft peaks form. Soften gelatin in 2 tablespoons cold water in cup. Place cup over hot water and gently stir gelatin until dissolved. Drizzle dissolved gelatin into whipped cream mixture and continue to beat until stiff.

DEAR SOS: Do you have a recipe for a three-layer vegetable pate that I could make for New Year’s Eve?

--JOYCE

DEAR JOYCE: Do you have the time? Here’s a three-color vegetable terrine that sounds as if it’s the one you’re looking for.

Advertisement

TRICOLOR VEGETABLE TERRINE

2 pounds spinach, stemmed and washed

6 large eggs

Salt, pepper

Advertisement

Grated nutmeg

2 tablespoons butter

1 1/2 pounds carrots, peeled and grated

5 tablespoons whipping cream or creme fraiche

Advertisement

1 pound celery root or turnip, peeled

Green Olive Mayonnaise or plain mayonnaise

Watercress

Place spinach in large saucepan with little water. Cover and cook over low heat, stirring occasionally, until tender, about 5 minutes. Drain and let cool. Squeeze spinach to extract all water. Puree in food processor. Add 2 eggs. Mix well. Season to taste with salt, pepper and nutmeg. (Alternatively, puree spinach and eggs by small amounts in blender.)

Advertisement

Melt 1 tablespoon butter in saucepan. Add carrots with 2 to 3 tablespoons water and season to taste with salt and pepper. Press piece of foil on top. Cover and cook gently until carrots are tender, 12 to 15 minutes. Remove cover and add 2 1/2 tablespoons cream. Cook, uncovered, stirring until almost all liquid has evaporated. Cool, then stir in 2 eggs. Adjust seasonings to taste.

Grate celery root, then place at once in saucepan of cold water to prevent discoloration. Bring to boil, then reduce heat and simmer 2 minutes to remove bitterness. Drain.

Return to pan with remaining 1 tablespoon butter and 2 to 3 tablespoons water. Season to taste with salt and pepper. Cover and simmer until tender, 12 to 15 minutes. Add remaining 2 1/2 tablespoons cream and cook, uncovered, stirring until almost all liquid has evaporated. Cool, then stir in remaining 2 eggs. Adjust seasonings to taste.

Butter 1 1/2-quart terrine mold or loaf pan. Line bottom with wax paper. Butter paper. Spread spinach mixture in smooth layer in bottom. Add carrot mixture. Top with celery mixture. Cover terrine tightly with foil or lid. Place in roasting pan and add at least 2 inches boiling water to pan. Bake at 350 degrees until terrine is firm to touch, about 1 hour. (Skewer inserted in center of mixture 30 seconds should be hot to touch when withdrawn.)

Advertisement

Let terrine cool to tepid, then remove lid and set on board or plate. Place 2-pound weight on top to press mixture. (Brick is ideal.) Terrine can be made up to 2 days ahead and kept in refrigerator.

If serving cold, allow to come to room temperature. If serving hot, reheat in water bath in 350-degree oven.

To complete, unmold terrine. Cut into 1/2-inch slices. Arrange on platter or individual plates. Spoon Green Olive Mayonnaise around edge. Decorate with watercress. Serve remaining mayonnaise separately. Makes 12 servings as appetizer.

Note: Terrine also is good served hot with tomato sauce.

Advertisement

Each serving contains about:

300 calories; 380 mg sodium; 165 mg cholesterol; 27 grams fat; 10 grams carbohydrates; 7 grams protein; 1.6 grams fiber; 81% calories from fat.

Green Olive Mayonnaise

1 cup green olives, drained and pitted

Advertisement

2 egg yolks

1 clove garlic, peeled and crushed

1/2 teaspoon Dijon mustard

Salt

Advertisement

Ground white pepper

1 cup olive oil

Juice of 1 lemon

Puree half of olives with egg yolks in blender. Add garlic, Dijon mustard and lemon juice season with salt and pepper. Add olive oil in thin stream, blending constantly until mixture is thick. Add remaining olives to pureed mixture. If too thick, churn and add warm water. Cover and refrigerate.

Advertisement

Allow to come to room temperature before serving. Do not stir when cold, or mayonnaise may separate. If mayonnaise does separate, keep curdled mixture. Process extra egg yolk with 1/2 teaspoon mustard until thick, then slowly add curdled mixture, processing constantly. Makes 1 1/2 cups.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that diners avoid eating raw eggs. Commercial egg substitutes may be used in place of raw eggs in certain circumstances. Check egg substitute package for applications.


Advertisement
Advertisement