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Oats go into main course and dessert


Try putting a little oatmeal in your life with recipes for a meatloaf and a brownie with an orange glaze. Both call for oats.

Trudy Lambert of Jarrettsville asked for the meatloaf that "was on a Quaker Oats box."

Eleanor A. Helm of Baltimore sent in the chef's choice, which was a copy of the Quaker Oats recipe.

Helm's Meatloaf

Serves 8

1 cup tomato juice

3/4 cup Quaker Oats (quick or uncooked)

1 egg or 2 egg whites slightly beaten

1/4 cup chopped onion

1/2 teaspoon salt (optional)

1/4 teaspoon pepper

1 1/2 pounds lean ground beef

Combine all ingredients except ground beef and mix well. Add beef and mix lightly but thoroughly. Press into an 8-by-4-inch loaf pan. Bake at 350 degrees for 1 hour or until meat is no longer pink and juices run clear. Drain and let stand 5 minutes.

Zippy Larson of Baltimore sent instructions for microwaving the same mixture by forming it into mini-loaves 3-by-2-inches each and placing them in an 11-by-7-inch glass microwavable baking dish. Cover loosely with wax paper and microwave on high for 10 to 12 minutes or until meat is no longer pink and juices are clear. Rotate dish after 6 minutes. Drain and let stand 5 minutes before serving.

Richard D. Crafton of Ellicott City added another variation of the same recipe. He makes the mixture into 6 individual meatloaves and places them in a shallow baking pan.

With a spoon, he makes an indentation in the top of each and fills each with a portion of a sauce made by combining about 1/4 cup chopped onion and 1/4 cup chopped green pepper with 1/2 cup ketchup. He bakes them at 350 degrees for about 30 minutes.


Tina Caplan of Crownsville remembers a cake her mother made "in a 9-inch cake pan which called for chocolate chips and was still hot when she poured orange juice over it."

Bessie I. Lochwood of Baltimore responded with a recipe which she believes is the one Ms. Caplan is seeking. "I've had this recipe for more than 40 years," she wrote.

Lochwood's Brownie

with Orange Glaze

1/2 cup shortening

2/3 cup brown sugar

1 egg

1/2 cup milk

1 cup flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups rolled oats

6 ounces chocolate chips

Heat oven to 375 degrees and grease a 9-inch round pan.

Cream shortening with sugar and egg. Stir in milk. Mix soda, salt and flour together and add to first mix. Add rolled oats and chocolate chips blending well. Spread in prepared pan and bake 30 minutes or until done.

Orange Glaze

1/2 cup sugar

3 tablespoons orange juice

1 teaspoon grated orange rind

Bring all to a boil in a pot, then pour over the hot cake. Allow cake to cool, or it may be eaten warm if preferred.

Recipe requests

* Mary H. Guise of Fayetteville, N.C., says she has moved several times in the last 10 years and has lost her recipe for an orange crunch cake.

* Edith Ivey of Hope Mills, N.C., says she needs a recipe for a cake her grandmother used to make. "It was a yellow cake with chocolate icing and had about 14 very thin layers, and the icing is not real sweet."

* Sharlene Russell and her family from Rising Sun have searched and searched for a recipe their mother made. They named it a Skeleton Pie and they can only remember it was made of half and half, sugar and cinnamon and was a "bony, skinny white pie which was baked with two oven settings. There is a recipe called Milk Pie but this is not it. I could go on and on with memories but I'd be truly grateful if someone had the answer," she wrote.

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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