Berry Beefy Meatloaf

DEAR SOS: Any chance you can get the recipe for the cranberry meatloaf from Lasher’s Restaurant in Long Beach?

PAT MURPHY

Orange

DEAR PAT: Owner Ray Lasher converted the recipe from a larger recipe used in the restaurant. At Lasher’s, the meatloaf is served with a veal demiglace. You can purchase demiglace from well-stocked supermarkets or make a gravy to serve with this, if you desire.

Lasher’s Cranberry Meatloaf

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes

1 small onion, coarsely chopped

1 small carrot, coarsely chopped

2 cups dried bread crumbs

1/4 cup chopped parsley

1 1/2 tablespoons dried basil

1 1/2 tablespoons dried thyme

1 tablespoon freshly ground pepper

3 tablespoons chopped garlic

3 eggs, beaten

1 cup milk

Salt

2 tablespoons tomato paste

4 pounds 20% fat ground beef

Nonstick cooking spray

1 1/2 cups canned cranberry sauce

1 1/2 cups brown sugar, packed

* Combine onion, carrot, bread crumbs, parsley, basil, thyme, pepper, garlic, eggs, milk, salt to taste, tomato paste and beef and mix until thoroughly incorporated.

* Spoon meat mixture into 2 greased 9x5-inch loaf pans, dividing evenly. Do not tightly pack meat into pans. Smooth tops.

* Mix cranberry sauce with brown sugar until lumps are eliminated. Spread over loaves. Bake at 350 degrees until done, 45 to 55 minutes.

10 to 12 servings. Each of 12 servings: 654 calories; 295 mg sodium; 162 mg cholesterol; 33 grams fat; 64 grams carbohydrates; 25 grams protein; 1.75 grams fiber.

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DEAR SOS: Can you obtain the sweet potato biscuit recipe from the City Tavern in the historical area of Philadelphia? They were Thomas Jefferson’s favorite and would be good to serve for Thanksgiving.

PAT OKADA

Glendale

DEAR PAT: City Tavern sent us a recipe printed in their cookbook, “City Tavern Cookbook” (Running Press, $27.50). You’re absolutely correct. The biscuits would be ideal on a Thanksgiving menu.

Thomas Jefferson’s Sweet Potato Biscuits

Active Work Time: 20 minutes * Total Preparation Time: 50 minutes

5 cups flour, plus more for rolling

1 cup light brown sugar, packed

2 tablespoons baking powder

1 1/2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1 cup shortening

2 cups cooked and cooled mashed sweet potatoes

1 cup whipping cream

1/2 cup coarsely chopped pecans

* Stir together flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice in large mixing bowl.

* Cut in shortening with 2 knives or dough cutter until crumbly.

* Add sweet potatoes and mix well with wooden spoon. Add cream and pecans and stir just until moistened.

* Turn dough out onto a lightly floured surface. Roll out dough to 1 1/2 inches thick. Cut out biscuits with a floured 2-inch biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.

* Bake at 350 degrees until golden brown, 25 to 30 minutes. Serve warm or cool on wire rack to room temperature.

24 biscuits. Each biscuit: 288 calories; 228 mg sodium; 14 mg cholesterol; 14 grams fat; 37 grams carbohydrates; 4 grams protein; 1.27 grams fiber.