Sicilian Chili and Strawberry Cake

DEAR SOS: At a dinner at Pappagallo’s restaurant in South Pasadena, a member of our party ordered a veal chili appetizer that was outstanding. Would Pappagallo’s part with the recipe for this tasty dish?

--MRS. R.E.

DEAR MRS. R.E.: Scott Gallagher, the general manager of Premiere (the firm that operates Pappagallo, the Ritz Grill and the Premiere Nightclub in Old Pasadena), informs us that Sicilian veal chili was named the “most original chili” at the 1990 Pasadena Chili Cook-off.

PAPPAGALLO’S VEAL

CHILI

1 1/2 pounds veal stew meat

2 tablespoons chopped garlic

1/4 cup olive oil

2 quarts veal stock

1 medium onion, diced

1/2 cup balsamic vinegar

1/2 cup red wine vinegar

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 medium sweet red peppers, diced

1 medium zucchini, chopped

1 quart tomato puree

1 cup tomato paste

1 1/2 pounds Roma tomatoes, diced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh oregano

1 tablespoon cayenne pepper

Salt, pepper

Saute veal stew meat with garlic and olive oil in large saucepan or Dutch oven. Add veal stock, cover and cook until meat is tender, about 30 to 45 minutes.

Saute onion in balsamic and red wine vinegars with brown and granulated sugars until caramelized. Add red peppers, zucchini, tomato puree, paste and tomatoes. Cook until tomatoes are soft, about 15 minutes. Add stew meat, basil, thyme, tarragon, oregano, cayenne and season to taste with salt and pepper. Heat through. Makes 8 to 10 servings.

Note: Sugar may be adjusted to taste.

DEAR SOS: About two years ago you printed a recipe for Strawberry Cake with strawberry frosting. My family loved it, but I lost the recipe. What’s the chance for a reprint?

--MARY

DEAR MARY: Good, now that strawberry season is in full swing. The recipe has been a reader favorite since it first appeared in 1975.

STRAWBERRY CAKE

3/4 cup shortening

1 1/2 cups sugar

1 1/2 teaspoons vanilla

2 1/4 cups sifted cake flour

1 tablespoon baking powder

1 teaspoon salt

Fresh strawberries

2/3 cup milk

Red food color, optional

5 stiffly beaten egg whites

Creamy Strawberry Frosting

Cream shortening with sugar until light. Add vanilla and mix well. Resift flour with baking powder and salt.

Wash strawberries and remove stems. Mash enough strawberries to measure 1/2 cup puree. Combine puree and milk. Add sifted dry ingredients to creamed mixture alternately with milk mixture. Add red food color to tint pink.

Gently fold in beaten egg whites. Pour into 2 greased and floured 9-inch layer cake pans and bake at 375 degrees 18 to 20 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pans and cool completely. Frost with Creamy Strawberry Frosting. Makes 1 (2-layer) cake.

Creamy Strawberry

Frosting

Fresh strawberries

2 tablespoons flour

1/3 cup milk

1/2 cup granulated sugar

1/4 cup butter or margarine

1/4 cup shortening

Dash salt

1/2 to 3/4 cup powdered sugar

1 teaspoon vanilla

Red food color, optional

Wash strawberries and remove stems. Mash enough to measure 1/4 cup strawberry puree. Combine puree with flour and milk in saucepan and cook, stirring, over low heat until thickened. Cool.

Cream granulated sugar with butter and shortening and add to cooled mixture. Beat until nearly doubled in volume. Gradually beat in salt and enough powdered sugar to make good spreading consistency. Stir in vanilla and add enough food color to tint pink. Makes frosting for 2 (9-inch) cake layers.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.