Potatoes, Bread, Chicken

DEAR SOS: The Zenith American Grill in Denver serves great mashed potatoes. Any chance of a recipe?

--CHARLES

DEAR CHARLES: Kevin Taylor, Zenith’s chef-owner, suggests a festive presentation for these excellent potatoes made with Gorgonzola: Pile the potatoes in ramekins or pots-de-creme containers, sprinkle with Gorgonzola and place under the broiler to melt the cheese just before serving.

ZENITH AMERICAN GRILL GORGONZOLA-POTATO PUREE

3 baking potatoes 1/4 cup chopped Gorgonzola 1 tablespoon butter 1/4 cup half and half Salt Melted butter, optional Additional crumbled Gorgonzola, optional

Boil potatoes in their skins until tender, about 45 minutes. Combine Gorgonzola, butter and half and half in saucepan and heat until butter melts. Peel boiled potatoes and mash with ricer or food mill. Whisk in half-and-half mixture by hand. Season to taste with salt.

Serve plain or pile potato puree in individual ramekins, brush tops with melted butter and sprinkle with additional crumbled Gorgonzola. When ready to serve place under broiler to melt cheese. Makes 6 servings.

Each serving, without additional butter and Gorgonzola, contains about:

177 calories; 147 mg sodium; 19 mg cholesterol; 6 grams fat; 26 grams carbohydrates; 5 grams protein; 0.67 gram fiber.

Each serving, without additional butter and Gorgonzola, contains about: 177 calories; 147 mg sodium; 19 mg cholesterol; 6 grams fat; 26 grams carbohydrates; 5 grams protein; 0.67 gram fiber.

DEAR SOS: I miscopied a recipe for Persimmon Bread, which ran in The Times two or three years ago.

--MARILYN

DEAR MARILYN: Several versions have been printed in the last few years. Perhaps this one will suit you.

PERSIMMON BREAD

2 cups flour, sifted 2 teaspoons ground cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1 1/4 cups sugar 1/2 cup raisins 1/2 cup chopped nuts 2 eggs 3/4 cup oil 2 cups pureed ripe persimmon pulp 1 teaspoon lemon juice

Combine flour, cinnamon, baking soda, salt and sugar. Stir in raisins and nuts. Set aside.

Beat eggs with oil. Add persimmon pulp and lemon juice. Add flour mixture. Mix until just blended.

Turn into 2 greased 8x4-inch loaf pans and bake at 350 degrees (325 degrees for glass pans) 1 hour or until wood pick inserted in center comes out clean. Makes 2 loaves of 8 servings each.

Note : Bread will not have high volume.

Each serving contains about:

289 calories; 84 mg sodium; 27 mg cholesterol; 14 grams fat; 41 grams carbohydrates; 3 grams pro tein; 0.57 gram fiber.

DEAR SOS: I lost my recipe for almond chicken prepared in some kind of batter. It was so good, but now I can’t find the recipe.

--EULENE

DEAR EULENE: Almond-Crusted Chicken makes a wonderful company dish. You can assemble and refrigerate the dish ahead of time and bake or reheat at the last moment.

ALMOND-CRUSTED CHICKEN

1 egg 1/4 cup milk 1 teaspoon salt 1 teaspoon paprika 4 boned chicken breast halves, pounded flat 1 cup sliced almonds 1/3 cup oil

Beat egg lightly with milk, salt and paprika. Dip chicken breast halves, 1 at time, in egg mixture and drain. Roll in almonds. Heat oil in shallow baking pan. Arrange chicken in pan.

Bake at 375 degrees 45 to 60 minutes, depending on size of chicken breasts, basting with oil until chicken is tender. Makes 4 servings.

Each serving contains about: 535 calories; 670 mg sodium; 109 mg cholesterol; 46 grams fat; 10 grams carbohydrates; 26 grams protein; 1.81 grams fiber.