The Soft Side of Somerset’s Brownies

Dear SOS: The brownies baked at Somerset in Los Angeles are out of this world. My entire family would be delighted with the recipe.

--SHARON

Dear Sharon: Voila. We found the cake-like brownies very good, indeed, but somewhat drier than expected, using the time specified by the chef. Because we like brownies on the soft side, we baked them five minutes less than originally called for.

CHOCOLATE BROWNIES

1 cup plus 11 tablespoons flour

3/4 teaspoon salt

3/4 teaspoon baking soda

1/4 cup instant coffee

3/4 cup walnuts

5 ounces bittersweet chocolate

9 ounces unsalted butter, melted

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 eggs

2 tablespoons coffee flavored liqueur

Chocolate Topping

Sift together flour, salt, baking soda and instant coffee. Coarsely chop walnuts and set aside. Chop chocolate and place in bowl over simmering water. Stir occasionally until melted and smooth. Remove from hot water and set aside.

Cream butter. Add brown and granulated sugar to butter and continue beating until light and fluffy. Add eggs, one at time, beating to incorporate. Add liqueur and melted chocolate and continue mixing until blended.

Fold in sifted flour mixture. Lightly fold in chopped nuts. Pour into 2 greased and floured 13x9-inch baking pans and bake at 375 degrees 15 to 20 minutes or until wood pick inserted near center comes out clean. Do not over bake. Allow to cool. Pour Chocolate Topping over cooled brownies and leave to set. Mark into 2-inch squares before cutting. Each pan makes 24 (2x2-inch) squares).

Chocolate Topping

4 ounces chocolate

6 tablespoons whipping cream

Chop chocolate and melt over simmering water. Add whipping cream to melted chocolate, whisking to mix thoroughly.

Dear SOS: Some years ago you published a recipe for a dish called Company Rice. I would very much appreciate having it again.

--J. B. D.

Dear J. B. D.: It was a My Best Recipe prize winner back in 1972. This cheesy rice casserole is great on a buffet table with a roast.

COMPANY RICE

1/2 cup butter or margarine

1 large onion, minced

3/4 cup shredded Cheddar cheese

1 3/4 cups uncooked rice

1 (4-ounce) can mushrooms, drained

2 (10 1/2-ounce) cans consomme

1 cup sliced almonds

Melt butter in skillet, add onion and saute until tender, but not browned. Combine onion, cheese, rice, mushrooms, consomme and almonds in 4- to 5-quart casserole. Mix well. Cover and bake at 325 degrees 1 hour. Remove cover and bake 15 minutes longer. Makes 10 to 12 servings.

Dear SOS: Please print a recipe for old-fashioned bread pudding. I would love to have a recipe.

--JANE

Dear Jane: We have a recipe for a bread pudding using chocolate chips which melt during baking. See if you like it. Otherwise, melt the chips and add to the milk mixture before baking.

CHOCOLATE CHIP BREAD PUDDING

5 slices white or whole wheat bread, cut into 1-inch squares

1 (6-ounce) package semisweet chocolate pieces

1/2 teaspoon ground cinnamon

2 cups milk

1/2 cup sugar

1/4 cup butter or margarine

1/4 teaspoon salt

3 eggs, well beaten

1/2 cup chopped walnuts

Whipped cream or ice cream, optional

Combine bread cubes, semisweet chocolate pieces and cinnamon in large bowl. Place milk, sugar, butter and salt in small saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat. Stir 2 tablespoons hot milk mixture into beaten eggs. Blend eggs into remaining milk mixture. Add to bread mixture in bowl. Stir in nuts. Turn into 1 1/2-quart casserole. Place in larger baking pan and fill with 1-inch hot water. Bake at 350 degrees 45 to 50 minutes. Serve warm with whipped cream or ice cream. Makes about 6 servings.

Dear SOS: Some time ago you printed a recipe for chow mein, either for chicken or pork and I’ve lost it. Please reprint it.

--DOROTHY

Dear Dorothy: Here’s another inexpensive, nutritious, quick and easy recipe for family or company. You can use any meat, fish or poultry for this dish to vary it now and then.

CHICKEN CHOW MEIN

1/4 cup oil

1 teaspoon salt

1/4 teaspoon black pepper

2 cups sliced Chinese cabbage

3 cups thinly sliced celery

1 pound bean sprouts

1 (4-ounce) can water chestnuts, sliced

2 teaspoons sugar

2 cups chicken broth

2 1/2 tablespoons cornstarch

1/4 cup water

1/4 cup soy sauce

2 cups slivered cooked chicken, pork or cooked shrimp

Chow mein noodles

Heat oil with salt and pepper. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth and cook about 10 minutes. Blend cornstarch, water and soy sauce. Add to vegetable mixture and cook and stir until thickened. Add chicken and heat through. Serve over noodles. Makes 6 servings.