Dishing up tradition: meatloaf and bread pudding


February 10, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Perhaps the perfect answer to "what's for dinner?" is right here.

"I want a ground turkey meatloaf recipe," wrote Marie Curry of Baltimore, "that has the same texture as one made with ground beef."

A bread pudding was what Joe Jones of Crofton wanted, saying he was trying to find a pudding in which "the end product was like a custard but the bread in it remained whole."

Chef Syglowski of the Baltimore International Culinary College, who tests the responses sent in, chose a meatloaf from Lee Tydings of Baltimore who calls her dish an Italian meatloaf. She noted that while it called for ground turkey, she sometimes mixed half turkey and half beef.

Alyce Rasanen of Oakland, Calif., sent in the recipe chosen by the chef for a bread pudding.

Tydings Italian meatloaf 1 pound ground turkey

1/4 cup shredded mozzarella cheese

1 1/2 teaspoon minced garlic

3 tablespoons minced parsley, divide in half.

2 tablespoons tomato paste

1 1/4 teaspoon oregano, divide in half.

1 teaspoon salt

1/2 teaspoon pepper flakes

2 tablespoons of margarine or butter

3 cloves garlic sliced fine

1 tablespoon lemon juice

12 sundried tomatoes in oil, drained.

Heat oven to 350 degrees.

In a large bowl mix first 8 ingredients setting aside the divided portions of oregano and parsley. Shape into a loaf and place in lightly greased baking dish or pan. Bake 1 hour.

While the meatloaf is baking, make the sauce. Melt margarine or butter in skillet over medium heat and add tomatoes, garlic and remaining oregano. Saute until garlic is golden and stir in the lemon juice and remaining parsley. When meatloaf is done, slice it into serving pieces and cover the slices with the sauce.

The chef did not like this sauce. "I would not use the sauce because it is too spicy. Instead, I would serve the meatloaf with a simple, smooth turkey gravy. Also I'd cut the salt by half," he said.

Rasanen's bread pudding Serves six.

3 slices white bread

1/2 cup seedless raisins

3 eggs, beaten

3 cups milk

1/4 cup sugar

1/2 teaspoon vanilla

2 tablespoons sugar

1/2 teaspoon nutmeg

Let bread stand uncovered over night to dry out, then spread it with butter. Cover raisins with boiling water and let stand 5 minutes and drain. Mix eggs, milk, sugar and vanilla. Place raisins in ungreased 10-by-6-by-2-inch baking dish and pour egg mixture over it. Cut the bread slices diagonally into 4 triangles each and place atop the egg mixture buttered side up. Sprinkle the top with a mixture of the 2 tablespoons of sugar and nutmeg and set dish into a pan of hot water that is 1-inch deep. Bake at 350-degrees for 45 minutes.

Frances Cale of Masontown, W.Va. offered this variation: She placed four slices of buttered toast cut in quarters on the bottom of the baking dish instead of on top and replaces the nutmeg with 1/4 teaspoon of cinnamon. She calls it oldtime bread pudding and says she makes it often. Another similar recipe called for raisin bread instead of plain white bread.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

* If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe request * Jerry Barkdoll of Baltimore wants a corn souffle recipe similar to the frozen kind available at the grocers. He notes that to buy this souffle in the market is "pretty spendy for a family."

* No name, from Baltimore, would like to find a recipe for bagels that are first boiled in water and then baked in the oven. "I have tried a recipe from "Laurel's Kitchen Bread Book." But they were hard and overdone outside and raw inside," the reader noted.

* Hannah Miller of Salisbury wants a recipe for an oven-baked brisket barbeque. "The only description I can give is that the meat is rubbed with dry spices and wet ingredients are poured over it. Then all is sealed in aluminum foil and baked in the oven for 4 to 5 hours," she wrote.

* Katherine Fahey of Baltimore wants a crustless coconut pie. "I can't recall whether the coconut was fresh grated or not. It was a pie made with some Bisquick mix added then baked in the oven. It was delicious," she wrote.

* Barbara Floyd, no address, wrote that "I want a white chocolate cake roll which is served with hot fudge sauce and whipped cream which would be similar or exactly like the one the American Cafe in Columbia served up until last year," she wrote.

* Cathy, no address, wants a seven-up cake "like the one printed several years ago in The Sun which was called "Ada's Seven-Up Cake."

* D. Randall, Glen Burnie, wants a recipe for potato cakes like the ones her mother once made. "It might be a southern German recipe and was a dough mixture that she rolled out, cut into rectangles and fried in butter. I'd appreciate knowing if any readers know this way of cooking potato cakes.

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