I Loaf Zucchini

DEAR SOS: I would love to have the recipe for zucchini bread from the Marmalade Cafe in Sherman Oaks.


DEAR ELAINE: It's a very nice bread to serve with tea. You might even make several batches and freeze a few for house-warming or hostess gifts during the year.


3 eggs

1 1/4 cups oil

3 tablespoons butter, melted, plus extra for greasing pan

1 1/2 cups sugar

1 teaspoon vanilla extract

2 cups unpeeled, grated zucchini

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground cloves

1 cup chopped walnuts

Beat eggs, oil, butter, sugar and vanilla until light and thick. Fold in grated zucchini.

Sift together flour, baking soda, baking powder, salt, cinnamon and cloves in separate bowl. Fold into egg mixture. Fold in nuts.

Pour batter into greased 9x5-inch loaf pan. Bake at 375 degrees until center of bread springs back when touched, about 1 hour 15 minutes. Cool on rack. Slice to serve.

8 to 10 servings. Each of 10 servings:

574 calories; 377 mg sodium; 73 mg cholesterol; 41 grams fat; 51 grams carbohydrates; 6 grams protein; 0.76 gram fiber.

Rabbit for the Stars

DEAR SOS: I am looking for the Welsh Rabbit recipe that was served at the Cock 'n' Bull restaurant in West Hollywood. The restaurant is gone, but the memory of the taste of this outstanding dish lingers.


DEAR DON: So true. I'm glad we have the recipe to share with a new generation of readers who may not know that Welsh Rabbit (also known as rarebit) has been standard pub, luncheon and tearoom fare here and across the Atlantic for generations. The cholesterol fright of recent decades has put a screeching halt to such rich dishes on many restaurant menus, but the Cock 'n' Bull on the Sunset Strip served it to wash down with beer from 1936 to 1987. Old-timers remember when Hollywood agents and actors waiting for their big break sat for hours over beer and plates of Welsh Rabbit.


1 1/2 cups milk

1 pound aged Cheddar cheese, diced

1/4 cup (1/2 stick) butter, plus extra for muffins

1/2 cup flour

1 teaspoon dry mustard

Cayenne pepper

1/4 teaspoon salt

3/4 cup beer

2 teaspoons Worcestershire sauce

2 teaspoons steak sauce

2 dashes hot pepper sauce

6 English muffins

Heat milk in top of double boiler over boiling water. Add cheese and stir until melted.

Melt butter in small skillet. Sift flour into butter and add mustard, cayenne to taste and salt. Stir until mixture is smooth as paste. Gradually add milk-cheese mixture. Cook, stirring constantly, 10 minutes. Stir in beer, Worcestershire sauce, steak sauce and hot pepper sauce. Keep warm until served.

Split muffins, butter cut sides and grill or toast. Serve sauce over muffins.

6 servings. Each serving:

598 calories; 1,104 mg sodium; 105 mg cholesterol; 36 grams fat; 39 grams carbohydrates; 27 grams protein; 0.07 gram fiber.

Fit for Popeye

DEAR SOS: I am looking for a recipe for hot spinach salad.


DEAR FRAN: Here's one. Turn it into a main dish salad by adding pieces of chicken, tuna or any cooked meat. Extra vegetables may be added as well.


3 pounds spinach, washed, dried and stemmed

3/4 pound bacon, diced

1 small onion, chopped

1/3 cup red wine vinegar

Juice of 1 1/2 lemons

4 teaspoons prepared mustard

1/2 cup sugar

1/4 teaspoon Worcestershire sauce

Place spinach leaves in bowl.

Cook bacon in skillet over medium heat until crisp. Remove bacon from skillet with slotted spoon. Drain on paper towels and set aside.

Add onion to drippings in skillet and cook until transparent, 3 to 4 minutes. Add vinegar, lemon juice, mustard, sugar and Worcestershire sauce and blend well. Quickly pour over spinach and toss lightly. Sprinkle with reserved bacon.

6 to 8 servings. Each of 8 servings:

266 calories; 408 mg sodium; 21 mg cholesterol; 19 grams fat; 19 grams carbohydrates; 7 grams protein; 1.32 grams fiber.

Please include your last name and city of residence when requesting recipes from Culinary SOS.

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