72 Market Street Meat Loaf Combines Experience and Distinction

Dear SOS: I need help. I have not been able to make a tasty meat loaf. Please find one for me.

--FAITHFUL READER

Dear Faithful: The best meat loaf I know of comes from 72 Market Street, a restaurant in Venice, Calif. We happen to have the recipe for this exquisite meat loaf, which, says chef Leonard Schwartz, was a result of years of experience, not just experiment. The loaf is served with spinach and mashed potatoes. MEAT LOAF 72 MARKET STREET

3/4 cup minced onion

3/4 cup minced green onion

1/2 cup minced celery

1/2 cup minced carrot

1/4 cup minced green pepper

1/4 cup minced sweet red pepper

2 teaspoons minced garlic

3 tablespoons butter

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1/2 cup half and half

1/2 cup catsup

1 1/2 pounds lean ground beef

1/2 pound lean ground pork

3 eggs, beaten

3/4 cup dry bread crumbs

Sauce

Saute onion, green onion, celery, carrot, green pepper, red pepper and garlic in butter until vegetables are soft and liquid is absorbed. Cool and reserve.

Combine salt, cayenne, black pepper, white pepper, cumin and nutmeg and add to vegetable mixture. Stir in half and half, catsup, beef, pork, eggs and bread crumbs. Mix well.

Form into loaf and place on greased baking sheet or 9x5-inch loaf pan. Bake at 350 degrees 45 to 50 minutes. Let stand 10 minutes before slicing. Pour off excess fat. Slice and serve with Gravy. Makes 6 to 8 servings. Sauce

4 shallots, minced

2 tablespoons butter

1 sprig thyme

1 bay leaf

Dash crushed black pepper

1 cup dry white wine

1 cup veal or beef stock

1 cup chicken stock

Salt, pepper

Saute shallots in 1 tablespoon butter with thyme, bay leaf and black pepper. Add white wine and simmer over high heat until reduced to glaze.

Add beef stock and chicken stock and simmer over high heat until reduced by 1/3 or 1/2. Stir in remaining 1 tablespoon butter and season to taste with salt and pepper. Stir until butter melts and sauce blends in. Discard bay leaf. Serve with meat loaf. Makes 1 cup.

Dear SOS: I would appreciate a recipe for red pickled hard-cooked eggs, like the ones served at Philippe’s in downtown Los Angeles.

--BARBARA

Dear Barbara: If any hard-cooked eggs are left over from Easter, all the better. Otherwise, it will be worth cooking a batch of eggs for pickling. Pink Pickled Eggs of the kind served at old-time bars and diners like Philippe’s are terrific for snacks, sandwiches, salads and taking along to a picnic. PINK PICKLED EGGS

6 hard-cooked eggs, shelled

3/4 cup juice drained from canned or cooked beets

1/2 cup dry red wine

3/4 cup vinegar

1 bay leaf

1/4 teaspoon allspice

3/4 teaspoon salt

Dash black pepper

1 clove garlic, crushed

Place eggs in quart jar. Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan. Heat but do not allow to boil. Pour hot liquid over eggs. Cool, then cover and refrigerate overnight or longer, if desired. Makes 6 eggs.

Dear SOS: Your column contained a request from Minnie for a recipe for hermit bars in which she specified one made with molasses and raisins.

You answered that “Hermits are usually baked as drop cookies and contain brown sugar, not molasses.”

The woman didn’t ask for a traditional recipe, she asked for one with molasses and raisins in bar form. . . . If you have Minnie’s address, you might do her the favor of passing on to her this recipe from Farm Journal’s “Homemade Cookies” cookbook.

--MARILYNN

Dear Marilynn: Thanks for putting us on the Farm Journal track. Minnie will be delighted. NEW ENGLAND HERMITS

2 cups sifted flour

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

3/4 teaspoon cream of tartar

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/2 cup butter or margarine

1/2 cup sugar

2 eggs

1/2 cup molasses

3 tablespoons chopped citron

1/2 cup chopped raisins

1/2 cup currants

1/4 cup chopped walnuts

Sift together flour, cinnamon, baking soda, cream of tartar, salt, cloves, nutmeg and allspice. Set aside.

Cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, 1 at a time, beating well after each addition. Blend in molasses.

Gradually stir dry ingredients into creamed mixture, mixing well. Stir in citron, raisins, currants and walnuts. Spread mixture evenly in greased 13x9-inch baking pan. Bake at 350 degrees 20 minutes or until no imprint remains when touched lightly with finger. Cool slightly in pan on rack. While still warm, cut into 3x1-inch bars. Cool completely. Makes 39 bars.

Dear SOS: Would you please tell me how to make Cheese Popcorn. I’ve only seen one place that makes it, but they have gone out of business. So now I am turning to you.

--LIONEL

Dear Lionel: In this recipe all you do is add butter, salt and American or Parmesan cheese to plain popped corn. CHEESE POPCORN

2 quarts hot popped corn

1/4 cup melted butter or margarine

Salt

3/4 cup grated American or Parmesan cheese, about

Combine popcorn, butter and salt to taste, mixing well. Sprinkle cheese over corn and toss, adding more cheese to taste. Serve immediately. Makes 2 quarts popped corn.