Musso’s th Great

DEAR SOS: The best bread pudding I have eaten in many years was the creamy custard-like dessert served with a dollop of Chantilly cream at Musso and Frank Grill in Hollywood. Is it possible someone there would share this recipe with SOS’ many readers?

--JOE

DEAR JOE: The “bread pudding” you refer to is actually called Diplomat Pudding, a turn-of-the century favorite that has never gone out of style--certainly not at Musso’s, one of Los Angeles’ oldest restaurants. We love it too--thanks for asking.

MUSSO & FRANK GRILL DIPLOMAT PUDDING

Chantilly cream is nothing more than lightly whipped unsweetened whipping cream. A strawberry sauce would also be good with this: Simply puree 1 pint hulled strawberries with sugar to taste.

4 eggs

1/2 cup sugar

3 cups milk

1/2 teaspoon vanilla extract

3 slices white bread, cubed

6 tablespoons raisins

2 tablespoons butter

1/4 cup whipping cream, whipped to soft peaks

Beat eggs and sugar until light and creamy. Continue beating, adding milk and vanilla.

In each of 6 (7-ounce) baking cups, place bread cubes, 1 tablespoon raisins and 1 teaspoon butter. Add milk mixture, filling 2/3 full. Place cups in baking pan on middle rack of oven. Add boiling water to baking pan, halfway up sides of cups. Bake at 350 degrees until set or until clean knife inserted near center of pudding comes out clean, 25 to 30 minutes. Invert pudding onto serving plate. Serve with whipped cream or other desired sauce.

Makes 6 servings.

Each serving, with whipping cream, contains about:

302 calories; 210 mg sodium; 175 mg cholesterol; 14 grams fat; 36 grams carbohydrates; 10 grams protein; 0.14 gram fiber.

Meatloaf Memories

DEAR SOS: I have lost a recipe for Italian Meatloaf with pork in it. I would be so happy to have this recipe again. Please try.

--BESSIE

DEAR BESSIE: We’re so happy to print it again. It goes back awhile.

ITALIAN MEATLOAF

1 pound lean ground beef

1/2 pound ground pork or veal

1 egg, beaten

1/2 cup soft Italian bread crumbs

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon garlic powder

1 tablespoon tomato paste

8 slices mozzarella cheese

Combine ground beef, ground pork, egg, bread crumbs, salt, pepper, oregano, basil, garlic powder and tomato paste in large bowl. Mix thoroughly and place on large sheet of wax paper or foil. Flatten and shape into 16x10-inch rectangle. Arrange cheese slices over meat, keeping about 1 inch from all edges.

Roll meat up, jellyroll fashion, lifting and removing paper as you go. Press all edges to seal. Place roll, seam-side down, in shallow baking pan. Bake at 350 degrees 1 hour. Let stand 10 to 15 minutes before slicing.

Makes 6 to 8 servings.

Each serving contains about:

265 calories; 564 mg sodium; 109 mg cholesterol; 17 grams fat; 7 grams carbohydrates; 20 grams protein; 0.07 gram fiber.

Pop Over for Roast

DEAR SOS: You once printed a recipe for Yorkshire Popovers. I’d love that recipe again.

--SARA

DEAR SARA: And you shall have it. It’s a great recipe to use when preparing roast beef. You’ll need the drippings.

YORKSHIRE POPOVER

2 eggs

2/3 cup milk

2/3 cup sifted flour

1/2 teaspoon salt

3 tablespoons shortening, melted

Roast beef drippings

Beat eggs, milk, flour, salt and shortening until smooth. Chill 2 hours or longer.

Grease 10 popover pans and place 1 teaspoon roast beef drippings in each. Heat pans at 325 degrees until drippings sizzle. Add 2 1/2 tablespoons batter to each pan. Bake at 325 degrees until puffed and browned, 30 to 35 minutes.

Makes 10 popovers. Each popover contains about:

101 calories; 141 mg sodium; 48 mg cholesterol; 7 grams fat; 7 grams carbohydrates; 4 grams protein; 0.02 gram fiber.