Fry Bread, Meatloaf, Spice Bars

(2)DEAR SOS: At least 80 years ago (I am 91) my mother served us fry bread. Some time ago I was surprised to find it a popular item on the menu at a restaurant in Monument Valley, Ariz. Platters of it disappeared fast. Maybe you can find a recipe in an old cookbook?

--BERNICE

DEAR BERNICE: Recipes for Indian Fry Bread, if that is what your mother and the restaurant served, can also be found in new cookbooks these days. Here’s one from “The Los Angeles Times California Cookbook” (Abrams and New American Library).

INDIAN FRY BREAD 4 cups flour 2 tablespoons baking powder 1 teaspoon salt 1/2 cup lard or shortening 1 cup warm water, about Oil for deep frying Honey, optional

Combine flour, baking powder and salt in large bowl and mix well. Cut in lard until mixture is about texture of cornmeal. Gradually mix in warm water, using only enough to make dough stick together. Divide dough into 6 portions and shape each into fist-size ball. Place balls on tray, cover with kitchen towel and let stand 10 minutes.

Pat each ball out to size of large pancake. Heat oil in deep fryer to 360 degrees and fry bread until golden brown on both sides. Drain on paper towels. Serve with honey. Makes 6 servings.

Note: If desired, lightly sprinkle bread with cinnamon.

Each serving contains about: 445 calories; 821 mg sodium; 16 mg cholesterol; 19 grams fat; 59 grams carbohydrates; 8 grams protein; 0.23 gram fiber.

DEAR SOS: Many years ago I copied a recipe for Company Meatloaf containing two pounds of meat and a large can of tomatoes. I loaned the recipe to so many people that I finally lost it myself.

--CLAIRE

DEAR CLAIRE: Is this it? We had a few.

COMPANY MEATLOAF 1 cup diced French bread, without crust 1 1/2 cups canned tomatoes, chopped 3 eggs, lightly beaten 1/4 cup minced onion 1/4 cup minced green pepper 1/4 cup minced celery 2 teaspoons prepared mustard 1 teaspoon garlic powder 1 teaspoon crushed dried basil 2 teaspoons salt 1 teaspoon black pepper 2 pounds ground beef

Combine bread, tomatoes, eggs, onion, green pepper, celery, mustard, garlic powder, basil, salt, pepper and ground beef in large bowl. Mix gently but thoroughly.

Pat into lightly greased 9x5-inch loaf pan. Bake at 350 degrees 1 hour. Makes 10 servings.

Each serving contains about:

232 calories; 679 mg sodium; 115 mg cholesterol; 16 grams fat; 7 grams carbohydrates; 15 grams protein; 0.26 gram fiber.

DEAR SOS: I am passing on to you a wonderful recipe for spice bars I cut out from The Times Home magazine many years ago.

--HARRIETT

DEAR HARRIETT: From our kitchen to your kitchen and back to ours again. Thanks.

HOLIDAY SPICE BARS 1/2 cup butter 1 1/4 cups brown sugar, packed 1 egg 1/2 cup honey 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon baking soda 3/4 cup chopped candied cherries 3/4 cup chopped candied pineapple 1 cup chopped walnuts Favorite glaze or icing, optional

Cream together butter and brown sugar in large mixer bowl until mixture is light and fluffy. Beat in egg and honey.

Resift flour into another bowl with baking powder, salt, cinnamon, nutmeg, cloves and baking soda. Add candied cherries, pineapple and walnuts, tossing to coat fruit.

Add fruit-flour mixture to batter and mix well. Spread onto greased and floured 15x10-inch jellyroll pan. Bake at 350 degrees 25 to 30 minutes. Cool in pan. Spread with glaze, then cut into squares or diamonds. Decorate with extra candied fruit or walnut halves, if desired. Makes 32 bars.

Each bar contains about: 139 calories; 122 mg sodium; 14 mg cholesterol; 5 grams fat; 22 grams carbohydrates; 2 grams protein; 0.23 gram fiber.