Blue-Cornmeal Pancakes, Chili, Avocado-Lime Pie

DEAR SOS: I’d love the recipe for cornmeal pancakes from the El Tovar Lodge in South Rim Grand Canyon, Ariz.

--LIZ

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DEAR LIZ: The recipe was broken down to accommodate eight persons. Serve it with honey, a touch of molasses--if you like molasses--or syrup of any kind.

BLUE-CORNMEAL PANCAKES

1 quart milk

1/2 cup sugar

1 tablespoon baking powder

1 cup blue or yellow cornmeal

1 3/4 cups flour

1 cup safflower oil

1 cup egg whites, beaten

2 teaspoons vanilla

Blend milk, sugar, baking powder, cornmeal and flour in large bowl. Make well in center of dry ingredients. Add oil, egg whites and vanilla. Mix with wire whisk until smooth.

Pour by 1/4-cupfuls on lightly greased griddle or non-stick skillet and bake until browned underneath. Flip and bake on other side. Makes 8 servings.

Each serving contains about:

489 calories; 235 mg sodium; 126 mg cholesterol; 29 grams fat; 49 grams carbohydrates; 9 grams protein; 0.18 grams fiber.

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DEAR SOS: I’m looking for a good chili recipe for hot dogs. Hope you can help.

--DURELLE

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DEAR DURELLE: How about Cincinnati Chili, which is ideal served over hot dogs or spaghetti?

CINCINNATI CHILI

1 1/2 pounds ground beef

2 medium onions, chopped

2 cloves garlic, minced

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 quart water

3 tablespoons chili powder

1 tablespoon vinegar

1/2 teaspoon black pepper

1 bay leaf

1 teaspoon ground cumin

1/2 teaspoon marjoram

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

Dash ground cinnamon

Cayenne pepper

1 tablespoon sugar

Salt

Brown beef, onions and garlic in large heavy pot. Spoon off excess fat and grind mixture in food processor until mealy in consistency. Return to pot.

Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, and cayenne, sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thick, stirring occasionally.

Serve alone or over cooked spaghetti with shredded Cheddar cheese and chopped onions, if desired. Makes 6 to 8 servings

Each of 6 servings contains about:

287 calories; 382 mg sodium; 64 mg cholesterol; 18 grams fat; 14 grams carbohydrates; 17 grams protein; 1.67 grams fiber.

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DEAR SOS: Years ago I saw a recipe for avocado pie using lime and condensed milk. Publish a copy, please!

--AVOCADO ADVOCATE

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DEAR ADVOCATE: Here’s the recipe for avocado-lime pie from the Glendale Adventist Hospital.

AVOCADO-LIME PIE

1 avocado

1 (14-ounce) can sweetened condensed milk

1 teaspoon grated lime zest

1/2 cup lime juice

2 egg yolks

Dash salt

1 (9-inch) baked pie shell

Mint leaves, optional

Peel avocado, remove pit and force pulp through sieve to make 1 cup. Combine condensed milk, lime zest and juice, lightly beaten egg yolks and salt. Stir until mixture thickens.

Fold in avocado, then turn into pastry shell. Chill several hours. Garnish with mint leaves. Makes 6 servings.

Each serving contains about:

619 calories; 258 mg sodium; 121 mg cholesterol; 32 grams fat; 74 grams carbohydrates; 12 grams protein; 0.69 grams fiber.

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Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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Checked plate, coffee cup, tea pot and rug from Bristol Farms Cook ‘N’ Things in South Pasadena.