A Meaty Mushroom Sandwich

DEAR SOS: I am a new fan of the portabello mushroom after having the portabello mushroom sandwich at the Ojai Valley Inn and Spa in Ojai. Can you persuade the Inn to share the recipe?

ALIZA CHALAPONG

Rowland Heights

DEAR ALIZA: What a good idea for a special lunch or late supper. You can grill the vegetables and prepare the spread ahead of time, leaving only the assembly for the last minute. Also, keep the spread in mind as a dip for raw or steamed vegetables.

Ojai Portabello Sandwiches

Active Work and Total Preparation Time: 1 hour * Vegetarian

Serve these with a salad of mixed greens tossed with a balsamic vinaigrette.

SUN-DRIED TOMATO SPREAD

1/2 cup sun-dried tomatoes

1 teaspoon minced garlic

1 teaspoon lemon juice

1/2 cup mayonnaise

1 tablespoon grated Parmesan cheese

* Soften tomatoes in hot water 15 minutes. Drain, then blend with garlic, lemon juice, mayonnaise and cheese in blender until smooth. Set aside.

SANDWICHES

16 small portabello mushrooms

2 small eggplants, cut into 1/2-inch slices

3 zucchini, cut into 1/2-inch slices

3 yellow squash, cut into 1/2-inch slices

1 red onion, cut into 1/2-inch slices

1/4 cup olive oil

1 clove garlic, minced

Salt, pepper

12 slices whole-wheat bread

Lettuce leaves

12 tomato slices

* Toss mushrooms, eggplants, zucchini, yellow squash and onion with oil, garlic and salt and pepper to taste. Divide vegetables into 2 batches. Place first batch on grill rack over medium-high heat and grill, turning over halfway, until softened and slightly charred but still intact, about 10 minutes. (Vegetables can also be broiled; keep an eye on them and turn them over halfway through.) Lay flat on baking sheet to cool. Repeat with second batch. (Vegetables can be refrigerated for later use at this point).

* Spread bread slices with Sun-Dried Tomato Spread. Top half bread slices with grilled vegetables, lettuce and tomato slices, dividing evenly. Top with remaining bread slices. Cut in half and serve.

6 servings. Each serving: 301 calories; 780 mg sodium; 3 mg cholesterol; 14 grams fat; 41 grams carbohydrates; 10 grams protein; 5.08 grams fiber.

In Lemon Heaven

DEAR SOS: I’d love the recipe for Bullock’s Lemon Meringue Pie published some time back.

MELBA COLMER

Manhattan Beach

DEAR MELBA: It was called Heavenly Lemon Pie and served in the tearooms of the old Bullock’s department stores. It still is a heavenly pie.

Bullock’s Heavenly Lemon Pie

Active Work Time: 20 minutes * Total Preparation Time: 2 hours 20 minutes plus 2 hours chilling and 2 hours standing

MERINGUE CRUST

4 egg whites

1 cup sugar

1 teaspoon lemon juice

Nonstick cooking spray

* Beat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees 2 hours. Cool.

FILLING

4 egg yolks

1/2 cup sugar

Grated zest and juice of 1 large lemon

2 cups whipping cream, whipped

1 tablespoon powdered sugar

* Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes. Remove from heat and cool thoroughly. Fold in half of whipped cream. Turn into Meringue Crust and refrigerate at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie.

8 servings. Each serving: 591 calories; 226 mg sodium; 188 mg cholesterol; 25 grams fat; 80 grams carbohydrates; 15 grams protein; 0.18 gram fiber.

Ocean Chocolate

DEAR SOS: I would like the recipe for the chocolate bread pudding and sauce served at Ocean Avenue Seafood Restaurant in Santa Monica.

PATRICIA HOFFMAN

Dominguez Hills

DEAR PATRICIA: This pudding is made with egg bread and creme anglaise, a soft custard sauce that goes so well with pudding.

Ocean Avenue Chocolate Bread Pudding

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 30 minutes

Challah bread works well in this recipe.

PUDDING

2 1/4 cups whipping cream

3/4 cup milk

3/4 cup sugar

1/2 vanilla bean, split lengthwise and seeds scraped out

1/2 pound semisweet chocolate

9 egg yolks

7 (3/4-inch-thick) slices egg bread, toasted

* Combine cream, milk, sugar and vanilla bean in saucepan over low heat, stirring until smooth, 8 to 10 minutes. Discard vanilla bean.

* Melt chocolate in microwave at half power, 2 minutes.

* Add egg yolks to cream mixture until well blended. Stir in melted chocolate.

* Add bread slices to cream mixture and soak 15 minutes. Pour into 13x9-inch baking dish, spreading evenly. Cover dish with foil and place in larger pan of warm water. Bake at 350 degrees until custard is set, 55 minutes to 1 hour. Serve with Creme Anglaise.

CREME ANGLAISE

2 1/4 cups milk

3/4 cup whipping cream

3/4 cup sugar

1/2 vanilla bean, split lengthwise and seeds scraped out

5 egg yolks

* Combine milk, cream, sugar and vanilla bean in saucepan over low heat. Bring to boil. Discard vanilla bean.

* Add 1 cup milk mixture to egg yolks, return to pan and cook over low heat, stirring until blended and slightly thickened, 5 minutes. Cool.

8 servings. Each serving: 788 calories; 143 mg sodium; 611 mg cholesterol; 56 grams fat; 66 grams carbohydrates; 12 grams protein; 0.46 gram fiber.