Tasty Texas Pecan Pie in Time for Holidays

DEAR SOS: I just spent the weekend in Galveston, Tex., and had the most fantastic Pecan Pie at Gaido’s Seafood Restaurant. I would be grateful if you could obtain the recipe.

--GENELLE

DEAR GENELLE: Yes, we too got a round of plaudits from The Times Test Kitchen tasting panel after testing the recipe. It’s a good one and just in time for the holidays too.

PECAN CRUNCH

5 eggs

1 1/2 cups sugar

1 1/2 cups light corn syrup

2 teaspoons vanilla

1/4 teaspoon salt

1 1/4 cups pecan halves

1 1/4 cups pecan pieces

Graham Cracker Crust

Mix eggs in bowl. Add sugar, corn syrup, vanilla and salt to eggs. Beat until light. Stir in pecan halves and pieces.

Form Graham Cracker Crust in greased 10-inch spring form pan. Build crust to 1 1/2 inches high on pan. Pour pecan pie mixture into prepared crust. Bake at 350 degrees 50 minutes. Makes 1 (10-inch) pie.

Graham Cracker Crust

1 1/2 cups graham crackers, finely ground

7 tablespoons sugar

2 tablespoons butter, melted

Combine graham cracker crumbs, sugar and butter.

DEAR SOS: Some years back you printed a wonderful recipe for roasting beef. I have used the recipe for years and never failed to have a perfect roast. Now I cannot find the recipe. It was roasted in a 500 degree oven. Then the oven was turned off and the roast would be ready after two hours.

--MRS. J. B.

DEAR MRS. J. B.: Well, you (and we) are in luck. The recipe calls for rubbing the roast with cracked pepper. You can also use salt, red or black pepper for variation.

PEPPERED ROAST BEEF

1 (8-to 9-pound) beef eye-of-round roast

Cracked black pepper, red pepper or combination black and red pepper

Cover roast completely with cracked pepper. Place in roasting pan and roast at 500 degrees 5 minutes per pound. Turn off oven but do not open oven door. Leave roast in oven 2 hours. Remove from oven immediately and let cool. Slice thinly and serve. Makes 10 to 12 servings.

DEAR SOS: I need your help in finding a recipe for Cranberry Bread. I used to have a good one but can’t seem to find it. I’ll need it for a big Thanksgiving dinner.

--HELEN

DEAR HELEN: So will we. How about the one sent to us by Knotts Berry Farm?

KNOTTS BERRY FARM CRANBERRY BREAD

2 cups sifted flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon soda

1/4 cup shortening

3/4 cup orange juice

1 egg, well beaten

1 cup fresh cranberries, chopped coarsely

1/2 cup chopped nuts

Sift flour, sugar, baking powder, salt and soda together. Cut in shortening. Combine orange juice and egg. Add to dry ingredients, mixing just enough to moisten. Fold in cranberries and nuts. Bake in well-greased 9x5-inch pan 350 degrees 1 hour. Makes 1 loaf.

DEAR SOS: I need a recipe for chicken chow mein. Any help would be appreciated.

--GLADYS

DEAR GLADYS: Would a Turkey Chow Mein be all right? You can use leftover turkey, or, if there is no turkey left over, use chicken, ham, pork or even shrimp.

TURKEY CHOW MEIN

2 to 3 cups cooked turkey

1 (13 3/4-ounce) can chicken broth

3 tablespoons soy sauce

1/8 teaspoon ground ginger

1/8 teaspoon black pepper

1 cup sliced onion

1 clove garlic, finely chopped

2 tablespoons oil

1 cup sliced celery

1/2 cup slivered green pepper

2 tablespoons cornstarch

2 cups bean sprouts or 1 (16-ounce) can, drained

1 cup sliced mushrooms or 1 (4-ounce) can, drained

1 1/2 cups Chinese pea pods or 1 (6-ounce) frozen package, thawed

Hot cooked rice

Toss turkey with 1/2 cup broth, soy sauce, ginger and pepper. Set aside. Saute onion and garlic in oil 3 minutes in large skillet with cover. Add celery, green pepper and remaining broth. Heat to boiling, cover and cook over medium heat 2 to 3 minutes.

Drain turkey, reserving marinade, and add to vegetables. Mix cornstarch with drained marinade. Add and cook, stirring, until sauce thickens. Stir in bean sprouts, mushrooms and pea pods. Cover and cook 2 to 3 minutes longer. Serve with rice. Makes 6 servings.

DEAR SOS: I have lost my recipe for Spiced Cranberries that I found in the Food Section two years ago.

--ANDREA

DEAR ANDREA: We’re happy to replace it in time for Thanksgiving.

SPICED CRANBERRIES

2 cups cranberries

1/2 cup sugar

1/4 cup water

1 cinnamon stick

6 whole cloves

1/2 teaspoon ground mace

Wash and drain cranberries. Combine sugar, water, cinnamon stick, cloves and mace in saucepan. Bring to boil and simmer 5 minutes. Add cranberries and simmer 5 minutes longer. Chill before serving. Makes 2 cups.