DEAR SOS: I love the dessert souffles at the Bistro Garden at Coldwater in Studio City. Would you print the pumpkin recipe for the holiday season? --JOY DEAR JOY: The recipe should fit any

holiday menu to a T. You’ll have to time the baking carefully because souffles fall soon after they’re removed from the hot oven. To make the process less cumbersome, prepare the base batter

well ahead of time. Then, just before ready to bake, fold in the meringue and bake. BISTRO GARDEN AT COLDWATER PUMPKIN SOUFFLE 3 egg yolks Granulated sugar 1 teaspoon vanilla extract 1

teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup flour 1 cup milk 1 cup canned pumpkin puree, solid packed 5 egg whites Pinch salt Butter Powdered

mix 5 minutes. Add pumpkin puree. Mix well. Let cool. Place egg whites in electric mixer with whisk attachment, salt and scant 1/2 cup granulated sugar and whip until stiff, glossy peaks

form. Fold 1/3 of egg white mixture into pumpkin mixture, then fold in remaining egg white mixture until lightly but well incorporated. Grease 8 (6-ounce) souffle ramekins with butter and

sprinkle with granulated sugar, shaking off excess. Spoon pumpkin batter into ramekins and bake at 375 degrees until puffy and slightly gold-brown, about 17 minutes. Sprinkle with powdered

sugar and served immediately with whipped cream. Makes 8 souffles. Each serving, without powdered sugar or whipped cream, contains about: 195 calories; 96 mg sodium; 108 mg cholesterol; 4

grams fat; 35 grams carbohydrates; 5 grams protein; 0.52 gram fiber. Stout Makes the Stew DEAR SOS: The Irish Beef Stew served at Gilliland’s Cafe is the best I have ever tasted. I would

love to make it for a family reunion coming up soon, if you can obtain the recipe. --MRS. L.G. DEAR MRS. L.G.: Gilliland’s owner, Gerri Gilliland, who is from Ireland, provided this recipe.

She prefers to use Guinness Stout. GILLILAND’S CAFE IRISH BEEF STEW 2 pounds stewing beef, cut into 2-inch cubes Salt, pepper 1/4 cup oil 2 onions, chopped 1 (12-ounce) bottle stout or other

dark beer 2 cups beef stock, about 1/2 pound carrots, cut into 2-inch pieces 1/2 pound parsnips, cut into 2-inch pieces 1/2 pound rutabagas, cut into 2-inch pieces Season meat with salt and

pepper to taste. Heat oil in saucepan and add meat in small batches to brown on all sides. Remove meat and set aside. Add onions and saute until soft. Place meat back in pan and add stout.

Add enough beef stock to cover meat. Cover pan and simmer over low heat 1 hour until meat is tender. Add carrots, parsnips and rutabagas and cook until vegetables are tender and sauce is

thick, 25-30 minutes. Makes 6 to 8 servings. Each of 8 servings contains about: 265 calories; 446 mg sodium; 50 mg cholesterol; 13 grams fat; 15 grams carbohydrates; 20 grams protein; 1.31

grams fiber. Butter Up for Holidays DEAR SOS: Around Halloween some years back, The Times printed a recipe for Pumpkin Butter. Somehow I misplaced the recipe and would love it back in time

for holiday cooking. --CHERYL DEAR CHERYL: Happy to reprint it. For another pumpkin butter, check “The Great Pumpkin Tale,” H8. PUMPKIN BUTTER 1 (1-pound 13-ounce) can pumpkin, puree,

solid-pack 1 tablespoon pumpkin pie spice 1 (1 3/4-ounce) package powdered pectin 4 1/2 cups sugar Mix pumpkin, pie spice and pectin in large saucepan. Bring to hard boil, stirring

constantly, over high heat. Stir in sugar at once. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Ladle quickly into hot jars. Cover at once with

1/8-inch layer hot paraffin (to be removed before using). Makes 7 (8-ounce) jars, 56 (1-ounce) servings. Each 1-ounce serving contains about: 67 calories; 1 mg sodium; 0 cholesterol; 0 fat;

17 grams carbohydrates; 0 protein; 0.25 gram fiber. MORE TO READ