Lemon Velvet, Chili Con Carne

DEAR S.O.S.: I read that The Times’ recipe for Lemon Velvet was missing. The recipe for Lemon Velvet that I am enclosing was copied from The Times in the 1960s.

--ANNE

DEAR ANNE: Thanks so much. This is proof that good things never change.

LEMON VELVET

1 3/4 cups sugar

Grated zest and juice of 3 to 4 lemons

2 cups half and half

1 (12 1/2 ounce) can evaporated milk

1 1/2 cups whole milk

Dash salt

Measure sugar into 1-gallon ice cream freezer can. Add lemon juice and peel. Stir in half and half and evaporated milk. Stir until smooth. Stir in enough milk to fill can 2/3 full. Add salt, if desired. Freeze according to manufacturer’s directions. Makes 1 1/2 quarts. Serves 8.

Each serving contains about: 314 calories; 134 mg sodium; 30 mg cholesterol; 9 grams fat; 54 grams carbohydrates; 7 grams protein; 0 fiber; 24% calories from fat.

DEAR SOS: With this being a particularly political time of year, do you have any recipes of Presidential stature?

--DOTTY

DEAR DOTTY: These recipes from Rosalynn Carter and Nancy Reagan, former First Ladies, are perfect for the Presidential primary season.

ROSALYNN CARTER’S CHILI CON CARNE

1 pound round steak, cut into bite-size cubes

3 tablespoons oil

1 (4-ounce) can chopped green chiles

1 (6-ounce) can tomato paste

1 small onion, chopped

1 1/2 cups water

3 cloves garlic, minced

1 1/2 teaspoons ground cumin

1/2 teaspoon oregano

1/4 teaspoon black pepper, about

1 1/2 teaspoons sugar

1 1/2 tablespoons flour

1 1/2 teaspoons salt

2 tablespoons chili powder

Brown meat in hot oil in heavy pot or large skillet. Add chiles, tomato paste, onion, water, garlic, cumin, oregano, pepper, sugar, flour, salt and chili powder.

Simmer about 1 hour, or until meat is tender and mixture is thickened. Serve over rice, if desired. Makes 4 servings.

Each serving contains about:

343 calories; 1,033 mg sodium; 67 mg cholesterol; 19 grams fat; 18 grams carbohydrates; 28 grams protein; 1.5 grams fiber; 50% calories from fat.

RONALD REAGAN’S FAVORITE MACARONI AND CHEESE

1/2 pound macaroni

1 teaspoon butter

1 egg, beaten

1 teaspoon salt

1 teaspoon dry mustard

1 tablespoon hot water

1 cup milk

3 cups shredded sharp cheese

Cook macaroni in boiling salted water until tender and drain. Stir in butter and egg. Mix salt and mustard with hot water and add milk. Add cheese, leaving enough to sprinkle on top.

Turn macaroni mixture into buttered casserole. Add milk mixture. Sprinkle with remaining cheese. Bake at 350 degrees 45 minutes or until custard is set and top is crusty. Makes 6 servings.

Each serving contains about:

408 calories; 782 mg sodium; 99 mg cholesterol; 22 grams fat; 31 grams carbohydrates; 21 grams protein; 0.1 gram fiber; 48% calories from fat.