Tinsel Town’s Meatloaf

DEAR SOS: I had the best meatloaf at a little place called Ammo in Hollywood. It was so wonderful I would like to share it with my family.

SYLVIA RYDER BOHM

Topanga

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DEAR SYLVIA: We tried it too and found it excellent.

Ammo Meatloaf and Gravy

Active Work Time: 40 minutes * Total Preparation Time: 1 1/2 hours

MEATLOAF

1 tablespoon butter

3/4 cup minced green onions

3/4 cup minced white onion

1/2 cup minced carrots

1/2 cup minced celery

1/4 cup minced red bell pepper

1/4 cup minced green bell pepper

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cumin

3 eggs, beaten

1/2 cup ketchup

1/2 cup half-and-half

1 1/2 pounds ground turkey

1/2 pound chicken sausage

3/4 cup fresh bread crumbs

* Melt butter in skillet over medium heat. Add green onions, white onion, carrots, celery, red and green peppers and garlic. Saute until soft, about 10 minutes.

* Combine salt, black pepper, cayenne pepper, nutmeg, cumin and eggs in large mixing bowl. Add ketchup and half-and-half. Blend thoroughly with vegetable mixture. Add turkey, chicken sausage and bread crumbs to vegetable mixture. Mix with hands to form loaf.

* Place in a greased 9x5-inch loaf pan. Bake at 350 degrees until cooked through and nicely browned, 45 to 60 minutes. Let rest 10 minutes before serving with Gravy.

GRAVY

2 tablespoons butter

4 shallots, minced

1 sprig fresh thyme

1 bay leaf

Freshly ground pepper

1/4 cup minced red bell pepper

1/4 cup minced yellow bell pepper

1/2 cup half-and-half

2 teaspoons minced garlic

1 cup beef or veal stock

1 cup chicken stock

2 Roma tomatoes, peeled, seeded and diced

1/2 cup ketchup

Salt

* Melt 1 tablespoon butter in heavy skillet over medium heat Add shallots, thyme, bay leaf, pepper to taste and red and yellow peppers. Saute over medium heat until tender, about 10 minutes.

* Add half-and-half, 1 teaspoon pepper, garlic and beef and chicken stocks. Simmer, uncovered, over high heat until liquid is reduced by 1/4, about 10 minutes.

* Add tomatoes and ketchup and bring to a simmer. Cook, covered, 20 minutes. Stir in remaining butter and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

6 servings. Each serving, with 1/4 cup gravy: 267 calories; 990 mg sodium; 80 mg cholesterol; 12 grams fat; 14 grams carbohydrates; 26 grams protein; 0.66 gram fiber.

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The Real

Banana

DEAR SOS: I’m sure by now you’ve received 400 copies of this recipe, but here is mine, straight off the yellow box.

MICHELE ADER

Studio City

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DEAR MICHELE: Thanks a bundle on behalf of reader Pat Meenahan and others who hankered for the banana pudding from an old-time box of vanilla wafers.

Original Banana Pudding

Active Work Time: 35 minutes * Total Preparation Time: 45 minutes plus 2 hours chilling

35 to 45 vanilla wafers

5 to 6 ripe bananas

3/4 cup sugar

1/3 cup flour

Salt

4 eggs, separated, at room temperature

2 cups milk

1/2 teaspoon vanilla extract

* Set aside 10 to 12 wafers and 1 banana for garnish. Thinly slice remaining bananas. Set aside.

* Combine 1/2 cup sugar, flour and dash salt in double boiler set over, but not touching, simmering water. Stir in egg yolks and milk, blending well. Cook, uncovered, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in vanilla.

* Spread a small amount of custard on bottom of 1 1/2-quart casserole. Cover with a layer of wafers. Top with a layer of sliced bananas.

* Pour about 1/3 of custard over banana layer. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard.

* Beat egg whites until soft peaks form, about 3 to 4 minutes. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.

* Bake at 350 degrees until browned, 10 to 12 minutes. Chill 2 hours. Just before serving, garnish with reserved banana slices and wafers.

8 servings. Each serving: 403 calories; 192 mg sodium; 139 mg cholesterol; 9 grams fat; 76 grams carbohydrates; 8 grams protein; 0.52 gram fiber.

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