Betty Crocker's Dinner for Two Cookbook

DINNERFORTWO COOl
� Golden Press I New York ®

Western Publishing Company, Inc. Racine, Wisconsin

Director of Photography: John Garetti REVISED EDITION with recipes selected from the original edition First Printing This Edition,

1984

Copyright © 1984, 1973 by General Mills, Inc., Minneapolis, Minnesota. All rights reserved. No portion of this book may be reprinted or reproduced in any form or any manner without the written permission of the publishers, except by a reviewer who wishes to quote brief passages in connection with a review. Printed in the U.S.A. by Western Publishing Company, Inc. Published by Golden Press, New York, New York. Library of Congress Catalog Card Number: 83-82086 Golden® and Golden Press® are trademarks of Western Publishing Company, Inc. ISBN 0-307-09936-9

Contents when m1nutes matter Easy dinners that let you shortcut without being shortchanged

7

more dimes than

dollars

Inventive dinners that make the most of a little money

25

Dinners that make tried-and-true seem suddenly new

49

TWO I� COMPANY Memory-making dinners that say, "Tonight is special"

67

Basic Know-How Just-for-two tips on shopping, storing and kitchen coping

83

What's So Speeial c4bout Cooking fFor 'l'wo'!

Two is a very good number. Or so the song writers say. The joys of being a twosome have been catalogued in enough lyrics to reach the moon (in June) and back again. But somehow, very few of the choruses praise the pleasures of cooking for two. Could it be because it's considered more of a problem than a pleasure? If so, this book will surely help dispel that notion. Not that the shopping, planning and prepara tion involved are all fun and games. But there are some very definite advantages to setting two places (or even one) which you may not have given much thought to before.

Cheer for Your Choices The advantages of cooking for few ... what are they? "Choice" is the word that almost says it all. Think about it a bit. When you cook small, you're more apt to allow your self the out-of-season fruit or out-of-reach meat-a choice you'd never consider if you were cooking for more. And you can take full advantage of the wealth of frozen, pre pared and packaged foods that are espe cially geared to ones and twos. Then there's the matter of mood. More choices! Pairs or singles needn't be con fined to same-place dining. If you don't feel like setting your every-night table, go where the spirit moves you. You can "tray" it in the living room for a TV special, play it cool outdoors on a stuffy night or be casual as you please at the kitchen counter.

Plotting the Plan The twosome does have special problems, it's true. But chin up-this book will show you how to tackle them. To begin with, there's the matter of marketing. A major dither for anyone, but particularly so for doubles or singles. But all the recipes in this book are just the right size, so you'll know exactly how much to buy. To take you one step further, the bulk of the "Basic Know-How" chapter is devoted to helping

you shop wisely. You'll find solutions for other problem posers, too. There are

But remember dinner is only one of your meals. You need to be clued in as

complete meal plans for rush times, for

to what else is (or was) on the eating

tight-money times, for urge-to-splurge

program for the rest of the day to do

times. All just for two.

the planning job properly. Dinner can

What's more, every single recipe and

plug in some of the gaps, but it

every menu has been tested in the

shouldn't be expected to carry more

Betty Crocker Kitchens and by two

than a third of the daily load.

somes all across the country. So we know they'll work for· you.

Contrast Is the Key

Once you've tried these menus "by

Anything else? Just a few more ground

the book," feel free to improvise-to put

rules-and they can be summed up in a

new lyrics to the music. Switch vegeta

simple phrase: Think contrast.

bles, swap salads, ring in a different

Think contrast in color. A white fish

entree. For a heartier meal, add rolls or

with a bright vegetable, a pale slaw with

biscuits; for a lighter one, ease up on

a ring of green pepper, chocolate pud

dessert. Menu-mix as you please.

ding with a jolt of snowy topping. When

The Balancing Act

you plan the kinds of foods you serve,

So you make your menu by putting your favorites together, right? Not quite. Good nutrition counts, too. And heavily. The menus in the book were planned with an eye to nutritional balance, so you're bound to pick up a tip or two. And you can do the same on your own

imagine how they'll look on the plate.

Think contrast in texture. Put some thing soft with something crisp. Pair something chewy with something smooth.

Think contrast in flavor. Spice is nice, but cool it with something mild. All

by keeping the "Daily Food Guide" in

bland makes a dull meal, and all tart

mind.

isn't smart.

'Dai131 fFood Guide Z Vegetables and Fruits 4 or more servings

.1 Milk

4 Breads and

2 or more cups

Cereals 4 or more servings

poultry, fish, eggs,

(plan on one dark

cheese and ice

(whole grain, en

dried beans or

green or yellow

cream)

riched, restored or

J Meats 2 or more servings (also includes

peas and peanut

vegetable every

butter)

other day and one

(also includes

fortified)

citrus fruit daily)

S Fats and Sweets The servings needed vary according to caloric needs (includes butter, mar garine, mayonnaise and other salad dressings, candies, jams, syrups, soft drinks, sugared beverages and alcoholic beverages, such as wine, beer and liquor)

Rarely would you care to repeat one food

ously, you'll start with the longest and work

in the same meal, such as Waldorf salad

your way to the speediest. It's that simple.

and apple pie (even if apples

are the best

buy of the week).

Think contrast in temperature. Sultry day

Rely on cook-and-serve ware and any labor-saving appliances you may have to help speed things along. And if someone

or not, one hot dish gives a meal more ap

shares the just-before-you-serve jobs, you

peal. By the same token, an ice-cream des

really have it made.

sert refreshes even on a frosty night.

Flair-The Extra Dimension

Think contrast in shapes and sizes. This one is relatively easy. An example: If you're serving hamburger patties, carrots and po tatoes, cut the carrots into sticks instead of rounds, and perhaps serve French fried or au gratin potato.es instead of little potato balls.

How's Your Timing?

You don't need an extensive (or expen sive) wardrobe of linens, dishes and acces sories to add flair to your table. Not at all. Chances are you already have everything it takes to add a special touch right at your fingertips. Simple things like a basket heaped with glossy lemons and limes, seashells piled in a wooden bowl, a small green plant, a coffee mug filled with daisies.

Let's assume you've decided on a menu

Inexpensive place mats and napkins serve

that rates an A in nutrition and appeal. What

a practical purpose and add zing to your

happens next makes the difference be

table.

tween calm and chaos. Scheduling enters

And don't forget decorative garnishes ...

the scene. Look over the timing hints given

those unexpected little flicks of color and

with many of the menus-particularly, and

flavor that add an exclamation point to an

quite naturally, in the chapter called "When

everyday plate. Parsley was born to be the

Minutes Matter." You'll realize that suc

universal trim, but don't stop there. Try a

cessful timing is more than a matter of in

sprig of mint, a few celery leaves or a pickle

stinct and luck. It's part common sense,

slice. Such simple ways to "style up" a dish.

part experience and part plain confidence. Common sense tells you, for instance, that you're plotting a collision course if every thing requires last-minute attention. Basi

Flair is letting the "creative you" be free to find beauty and surprise all around. Now, read on. Use the ideas and recipes that follow as your starting point. Then add

cally, the more you can fix ahead (the night

your own special touches, play up your

before, morning before or even an hour

own preferences. Discover the continuing

before), the easier it will be as "curtain

adventure and reward in every "dinner for

time" approaches.

two" you share. Whether you are recently

To avoid the pitfalls of sorry scheduling, jot down all the foods you plan to serve,

wed, apartment-sharers or a career cou ple . . . whether you are back to two ...

then note the time you estimate it will take

whether you are alone and on your own . ..

you to prepare and cook each one. Obvi-

you'll find that this book is the one for you.

8

Steak Stroganoff

Whe n Min utes Matter

W h at does it say a bo u t y o u if di n n e r takes b u t 2 0 mi n u tes fro m i n -the -d o o r t o at - t h e- table? It says t h a t y o u ' re a n ad vance pla n n er, j u s t wai ti n g for c o u n t d o w n . Fi rst, o n with t h e wate r ( for t h e n oodles a n d frozen asparag u s ), n ext t o t h e st roga n off a n d fi n a lly t h e salad . T h e dessert's i n t h e freez e r; t h e meri n g u e t o p b row n s w hile i n sta n t c offee b rews.

Paraleyed Noodles Buttered Asparagus Spears H erbed Tomatoes Individual Brownie Alaakaa

STEA K STROGAN O F F

1 1 2 2 2 1f2 % 1

mediu m o nio n, t hi nly sliced ta bles p o o n salad oi l beef c u bed steaks tables poo n s flo u r ta bles poo n s s a l a d oil teaspoon sal t c u p dai ry s o u r c ream can (2 o u n ces) m u s h ro o m stems a n d pieces

I n 8-i n c h s killet, cook and sti r o ni o n in 1 tablespoon oil u n til ten d e r, about 4 mi n u tes. Rem ove fro m s ki l l e t a n d set asid e . C o a t steak s with flo u r. H eat 2 tablesp oo n s oil i n sa m e s killet; c o o k steaks ove r m e diu m h eat, about 4 mi nutes o n eac h side. S p ri n kle wit h sa l t . Place steaks o n warm platter o r di n n er plates. Drai n fat fro m s killet. Add o nion, so u r c ream a n d m u s h ro o m s ( with liq uid ) to s killet; h eat, sti r ri n g occasi o n a lly. Serve sauce on steaks. 2

servings.

PA R S L E Y E D N O O D L E S

Cook 4 o u n ces n ood l e s (about 1 1f2 c u p s ) i n 1 q u art boili n g salted water (2 teaspoo n s sa l t) u n til te n d e r, abo u t 7 mi n u tes. D rai n n oo d l e s a nd retu r n to saucepa n . Add 1 ta b l espoon b u tter o r m a rgari n e a n d 1 teaspoon pa rsley flakes a n d toss. 2

servings.

H E R B E D TO MATO E S

1 m edi u m or 2 s m al l t o m atoes, c u t i n t o slices C ri s p salad gree n s 2 ta b l e s poo n s oi l- a n d -vin egar d ressi n g Salt a nd pepper % tea s po o n f reeze-d ried c hives Dash th yme A rra n ge t o m a t o slices o n salad g ree n s . D rizz l e d ressi n g o n t o m atoes. Sp ri n k l e wi th salt, p e p pe r, c hives and t h y m e . 2

servings.

I N D I V I D U A L B RO W N I E A LA SKAS

2 u nfrosted b ro w nies or date bar s, 3x3 i n ches, or co m m ercially prepared spo n ge s h ortcakes V anilla, coffee or peppermi n t ice cream 1 egg white 2 tablespoon s sugar Place brow nies on ungreased b a ki n g sheet. Top each with scoop or sl i ce of ice crea m ; place i n freezer w hile p repari n g m eri n g u e . (Ice cream m u st be very h ard before cov erin g wit h m eri n g u e . ) H eat ove n to 450°. B e a t egg white u n ti l foa m y . Beat i n s u ga r g rad u a lly; co n ti n u e beati n g u n til stiff a n d glossy. D o n o t u n derbeat. Q ui c kly s pread m e ri n g u e o n ice cre a m and sides of brownies, bei n g c a refu l to sea l m e ri n g u e to baki n g s h ee t . B a ke u n til ligh t b ro w n, a bo u t 3 mi n u tes. P l ace i n f reezer ( u p to 24 h o u rs) or serve i m m ediately. 2

servings.

..

W h e n Mi n u t e s M a t t e r

Taco t i me- i n n o t i m e . Pac ka ged s h e l l s a n d h e l p-yo u rs e l f fi l l i n g s m a ke easy work of t h i s d i n n er with a La t i n beat. G ro u n d beef, s h red d ed l ettu ce, c h eese a n d to m atoes a re t h e s t u ffers i n t h e p i c t u re on page 7. Wa n t an extra m ea s u re of h e a rt i n es s ? Ca n n ed ref r i ed bea n s do the j o b q u i c k ly. TACOS

V2 p o u n d g ro u n d beef 1 c a n ( 8 o u n ces ) t o m a t o s a u c e 2 tablespoons i n stant m i nced o n i o n V2 teaspoon garl i c s a l t 114 t e a s p o o n c h i l i powd e r Dash p e p p e r 4 o r 5 t a c o s h e l ls V2 to 314 c u p s h red d ed l e t t u c e V2 c u p s h red ded n a t u ra l C h ed d a r c h eese V2 c u p c h o p ped t o m a t o , if d es i red H ot S a u c e ( b e l ow) o r bott l ed taco s a u c e I n 8- i n c h s k i l l e t , c o o k a n d s t i r m ea t u n t i l b row n . D ra i n off fa t . S t i r i n t o m ato s a u c e , o n i o n , garl i c s a l t , c h i l i p o wd e r a n d p e p per. Si m m e r u n covered 15 m i n u te s . Wh i l e m eat m i xt u re s i m m e rs, h ea t t a c o s h e l l s as d i rected o n pac kage. Fi l l t a c o s h e l l s w i t h m eat m i xtu re. T o p eac h w i t h lettuce, c h eese a n d c h o pped t o m a to . S e rve with H ot Sau ce. 4 or 5 ta cos.

Hot Sauce

M i x VJ c u p c h i l i s a u c e a n d 114 t e a s p o o n red p e p p e r s a u c e or 1 tea s p o o n m i n ced h o t c h i l i pepper. Note: S h red d ed S w i s s o r m o z z a re l l a c h eese c a n be s u b s t i t u ted f o r the C h ed d a r c h eese. A n d for v a r i ety, w h e n fi l l i n g the taco s h e l l s, a d d o n e o f t h e fo l l o win g : 1 14 c u p c h o p ped avocado, 114 c u p cho p ped o l i ves, 114 c u p c h o p ped o n i o n o r 1f4 c u p c h o p ped green pepper.

9

FRUIT WITH QUICK CUSTARD SAUCE

1 o r a n ge, pa red a n d s e c t i o n e d , or 1 can (1 1 ou nces) mandarin o r a nge seg m e n t s , d ra i n ed 1 ba n a n a 1f4 c u p c a n n ed v a n i l l a p u d d i n g 2 t a b l esp oo n s m i l k D i v i d e o ra n ge sec t i o n s between d es s e rt d i s h e s . S l i c e ba n a n a i n t o d i s h es . M i x p u d d i n g a n d m i l k ; s p o o n o n to fru i t s .

Fruit with Quick Custard Sauce

2 s e rvings. Variations Pi n ea pple

Tacos R etried Beans

with

Qu ick

C u s ta rd

Sa uce:

S u bst i t u te 1 can (13V2 o u n ces ) p i n e a p p l e c h u n ks, d ra i ned a n d c h i l l ed, f o r t h e o ra n ge a n d banan a . T o p e a c h s e rv i n g w i t h Y2 t e a s p o o n s t rawbe rry j e l l y . S u b s t i t u te 1 c u p s t r a w b e r ry h a l ves, ra s p ber r i e s o r b l u eberri e s f o r the o ra n ge a n d ba n a n a . Berries with Qui c k C u s ta rd Sa u c e :

C u t off t h e peel and white m e m bra n e of t h e ora n g e . Th e n c u t a l o n g bot h s i d e s of e a c h d i vi d i n g m e m bra n e u n t i l yo u re a c h t h e core and c a n l i ft out t h e o r a nge s ec t i o n

10

Quick Cheese Fondue Crisp G reen Salad F resh Fruit

When M i nutes M at t e r

QUICK CHEESE FO NDUE

Di p pers

1 can ( 1 1 o u n ce s ) c o n d e n sed Cheddar c h eese so u p c u p sh redded Cheddar, Sw i ss o r Parmesan c h eese ( a b o u t 4 o u n ces) 2 green o n i o n s , fi n e l y c h o p ped Va teaspoo n garl i c powder Das h red pepper sauce D i p pers ( r i g h t)

Cro u t o n s Fre n c h bread W h i te or rye h ard ro l l s Toast s t i c k s Dri ed beef ro l l s Coo ked c h i c ke n o r t u rkey Fra n k f u rt e rs Cooked h a m L u n c heon meat Coo ked s h ri m p Coo ked a s p arag u s (cri s p - t e n d er) Coo ked broc c o l i ( cri s p - t e n d er) Cooked Bru s s e l s spro u t s (cri s p - t e n d er) C a u l i f l ower Ce l ery S t u ffed o l i ves Green o n i o n s Green peppers C h erry t o m a toes

I n fo n d u e p o t , sa u ce p a n or c h a fi n g d i s h , h e a t s o u p a n d c h eese over m ed i u m h e a t , st irri n g occa s i o n a l l y, u n t i l c h eese i s m e l ted . S t i r i n o n i o n , garl i c powder a n d red p e p p e r sa u c e . Serve w i t h t h ree or m ore o f t h e D i p pers, c u t i n to b i te-s i z e p i eces i f n ec e s sary. If fo n d u e beco m e s t o o th i c k , s t i r i n s m a l l a m o u n t a p p l e j u i ce, wh i t e wi n e o r beer. 2 s ervi ngs.

When M i n utes Matter

T h e t r i ck h e re i s i n t h e t i m i n g - t h e way y o u c l ev e r l y j u gg l e b u rgers, n ood l e s a n d ro l l s so everyt h i n g c rosses t h e fi n i s h l i n e toget h e r. I t a l l wo rks o u t so t h a t d i n n e r's rea d y i n an u n h a s s l ed 30 m i n u t e s . Ti m et a b l e : M i x a n d s h a p e b u rgers; s t a rt n o o d l es. A b o u t 10 m i n u t es before s i t - d o w n , b eg i n b ro i l i n g m e a t a n d s i m m e r i n g n o o d l es w i t h s a u c e . W h e n t h e patties a re t u r n e d , a d d s p l i t ro l l s . Pretty u p t h e p l a t e s w i t h a garn i s h of t o m a t o wedges a n d p a rs l ey o r c e l e ry l eaves.

PINEAPPLE BURGERS

Y2 po u n d g ro u n d beef Y2 tea s po o n s a l t

11

NOODLES ALMONDINE

M e a s u re c o n t e n t s of 1 p a c kage ( 5 . 5 o u n c e s ) n ood l e s a l m an d i n e ; d i v i d e i n h a l f ( a p pro x i m a t e l y 1 c u p n o o d l e s a n d 3 ro u n d ed t a b l e s po o n s S a u c e M i x ) . * Coo k h a l f t h e n ood l e s i n 3 c u p s bo i l i n g sa l t ed w a t e r u n t i l t e n d e r , 7 to 8 m i n u t e s . D ra i n n oo d l e s a n d ret u r n t o s a u ce pa n . S t i r i n h a l f t h e S a u c e M i x an d h a l f t h e a m o u n ts o f b u t t e r a n d m i l k c a l l e d f o r o n p a c k a g e . Spri n k l e h a l f t h e A l m o n d s o n t o p . 2 s ervings.

*To store rem a1n mg m i x, c l o s e p a c k a g e sec u re l y ; u se w i t h i n 2 wee k s . Serve No o d l es A l mand i n e w i t h h a m , s a l m o n , vea l c u t l e t s , c h i c k e n or h a m b u rgers.

2 ca n n ed p i n ea p p l e s l i ces,

we l l d ra i ned* 2 t a b l e s p o o n s brown s u g a r 2 t a b l es p o o n s ca t s u p 2 teaspoo n s prepa red m u s t a rd

Set oven c o n t ro l at b ro i l a n d /or 550°. S h a pe m eat i n to 4 t h i n pa t t i es ; s p r i n k l e w i t h sa l t . P l ace pi n e a p p l e s l i c e o n ea c h o f 2 p a t t i es . Top w i t h re m a i n i n g pa t t i e s a n d p re s s edges toget h e r to sea l .

HERBED CRUSTY ROLLS

Set oven c o n t ro l a t b ro i l a n d jor 550°. S p l i t 2 hard ro l l s h o r i zo n t a l l y . S p read soft b u t t e r or m argari n e o n h a lves a n d s p r i n k l e w i t h I t a l i a n h erb seaso n i n g . P l a c e o n ra c k i n b ro i l er pa n . B ro i l w i t h t o p s 4 i n c h e s fro m h eat u n t i l go l d e n brow n , a bo u t 4 m i n u t e s. 2 servings.

P l a ce p a t t i e s on rack i n b ro i l e r pa n . B ro i l w i t h t o p s 4 i n c h e s from h ea t u n t i l brow n , 3 t o 5 m i n u t e s . M i x b ro w n s u ga r, c a t s u p a n d m u s t a rd . T u r n p a t t i e s ; s po o n b ro w n s u ga r m i x t u re on pa t t i e s a n d b ro i l u n t i l o f d e s i red d o n e n ess, 3 to 5 m i n u t es

M i x 2 t a b l e s p oo n s pea n u t b u t t e r a n d lf.t c u p c h oco l a t e syru p u n t i l s m o o t h . S e rve o n scoops o f va n i l l a ice c rea m .

2 s ervings.

2 servi ngs.

*Extra pineapple slices? Se rve a s fru i t for t o m o rrow's b reakfa s t . O r u se in B ro i l ed H a m a n d Sweet Po t a t oes ( p age 17) o r To m a to-Pi n eapp l e S a lad ( page 20).

Variations

CHOCOLATE-PEANUT BUTTER SUNDAES

S u bst i t u te c u p h o n ey for the c h oco l a t e syr u p .

Ho n e y-Pea n ut B utter Su nda es: lf.t

Hot Ch oco late-Mo c h a Su nda es : O m i t pea n u t b u t t e r; h e a t c h oc o l a t e syru p w i t h 114 tea spoon powd e re d i n st a n t c offe e .

Pineapple Burgers Noodles Almandine Lettuce Wedges with Favorite Dressing H erbed Crusty Rolls C hocolate-Peanut Butter S u n da es

12

W h e n Minutes M atte r

LIVER ITALIANO

GREEN BEAN TOSSED SALAD

2 t a b l es p oo n s fl o u r t e a s p o o n g a r l i c sa l t 1f2 po u n d s l i ced beef l i ve r , c u t i n to 1 - i n c h p i eces 1 t a b l e s p o o n sa l ad o i l 1 c a n ( 8 o u n c e s ) to m a to s a u ce green pep per, c u t i n to t h i n stri p s s m a l l o n i o n , t h i n l y s l i ced a n d s e p a rated i n to ri n g s 3 t o 4 o u n c e s u n c o o ked s p a g h e t t i 2 t a b l es p oo n s gra ted Parm e s a n c h eese

1 c a n (8 o u n c e s ) c u t green b e a n s , c h i l l ed c a n ( 2 o u n c e s ) m u s h ro o m stem s a n d p i eces , c h i l l ed 1 c u p b i t e - s i z e p i eces l e t t u c e 1 t e a s p o o n c h o p ped p i m i e n to 3 t a b l es p o o n s I ta l i a n d re s s i n g 2 lettuce c u p s

V2

Liver Italiano Spaghetti G reen Bea n Tossed Salad Lime F rappe Va nilla Wafers

M i x flour and garl i c s a l t ; c o a t meat w i t h fl o u r m i x t u re. H ea t o i l i n 8 - i n c h s k i l let; brown meat over m ed i u m h e a t . St i r i n to mato sauce; add green p e p per and o n i o n . Cover a n d s i m m er u n t i l d o n e , 8 t o 1 0 m i n utes. W h i l e m e a t s i m m e r s , c o o k s pa g h ett i a s d i rec ted o n package. Se rve m ea t m i xt u re o n spagh e t t i a n d s pri n k l e c h eese o n t o p . 2 servings.

D ra i n green bea n s a n d m u s h ro o m s . Toss bea n s , m u s h ro o m s , l e t t u ce , p i m i e n to a n d d re s s i n g i n bow l . D i v i d e s a l ad b e t w e e n lettuce c u ps. 2 servings.

LIME FRAPPE

2 c u p s c r u s h ed i c e c a n ( 6 - o u n ce s i ze ) fro z e n l i m ea d e c o n c e n tra t e ( a b o u t 1.4 c u p )* 2 t a b l es p oo n s s u gar 1 d ro p green food c o l o r

1f2

I n b l en d e r , m i x a l l i n g red i e n t s o n m ed i u m s peed u n t i l m i xt u re i s co n s i st e n cy o f s h e r b e t . ( Scra p e s i d e s o n c e or t w i c e i f n ec e s s a ry . ) Serve i m m ed i a t e l y o r s t o re i n free z e r u n t i l s e rv i n g t i m e .

' "L i ve r"s good fo r yo u ! ' " S o u n d fa m i l i a r� Wel l .

2 servings.

it's

Note: To cru s h i ce, u se a n ice c r u s h e r o r w ra p 9 o r 1 0 i c e c u bes i n t o w e l a n d c ru s h w i t h m a l l e t o r h a m m e r.

n o o l d wive s '

pac ked

wi t h

tale

essent i a l

p rot e i n . i ro n . v i t a m i n

A

Liver

i s pos i t i v e l y

nutrients.

i n c l u d i ng

ri bofl avi n a n d n i a c i n .

I t ' s a good i d e a t o work i t i n to you r m e a l p l a n every wee k o r two .

B u t l i ve r is m o re

peri s h a b l e t h a n o t h e r m e ats; froze n . i t s h o u l d be u s e d w i t h i n

u n l e ss i t's 2 d a ys a ft e r

p u rc h as e . Beef a n d p o r k l i ve r a re f re q u e n t l y b r a i s e d o r fri ed a n d a re s o m et i m e s g ro u n d f o r l o aves and p a tt i es . B a by beef. ve a l ( c a l f) a n d l a m b l i ve r a r e usua lly p a nfri e d . b ro i l e d o r p a n broi l e d . Before cook i n g . pee l or t ri m a ny m e m bra ne from t h e l i ve r if necessa ry. If you s i m p l y c a n ' t take i t·· st r a i g h t . ·· t ry g r i n d i n g i t up as pa rt of your meat l oaf m i x t u re o r u s e it a s a sa n dwi c h s p re a d

*leftover limeade concentrate? To t h e res c u e f o r t o m o rrow's d e ss ert : To p s e rv i n g s o f c u t - u p fre s h or c a n n ed fru i t w i t h spoonfu l s of the p a rt i a l l y t h a wed c o n c e n tra te.

W h e n M i n utes Matter

Two h ead s tarts are better t h a n o n e . So b u y t h e pork c h o p s s m oked ( w h i c h q u i cke n s co oki n g t i m e ) . A n d p i ck t h e s a l ad t h a t be s t f i t s y o u r sc h ed u l e . D e pe n d i n g o n w h i c h e n d of t h e d a y y o u h ave a t i m e b i n d , m ake t h e Sa u e rkra u t Sa l ad early i n t h e morn i n g or eve n t h e n i g h t before ( t h e l o n ger t h e f l avors b l e n d , t h e t a s t i e r t h e s a l a d ) . O r o p t for t h e read y- m ad e c o l es l aw. L a s t m i n u t e " d o ' s " wh i l e t h e c h o ps b ro i l i n c l u d e h e a t i n g t h e carrots, fi n i s h i n g u p t h e s a l ad a n d s t i rri n g u p i n s t a n t m as h e d potatoes. Dessert i s a refres h i n g j u st - before - s ervi n g •fru i t a n d sh erbet fi x - u p.

13

SAUERKRAUT SALAD

1 c a n ( 8 o u n c e s ) sau erkra u t , ri n sed and we l l d ra i n ed

1;4 c u p c h o p ped gre e n p e p per 1 t a b l es p o o n c h o p ped red o n i o n t a b l es p o o n s u gar \4 t e a s p o o n caraway seed \4 t e a s p o o n sa l t D a s h p e p per 2 t a b l e s poo n s o i l -a n d -vi n egar d re s s i n g Cri s p s a l ad gree n s T o s s a l l i n gred ie n t s except s a l ad gree n s i n bo w l . Cover a n d refri gera t e a t l ea s t 30 m i n u te s . Dra i n . Se rve o n s a l a d gree n s . 2 servings.

SMOKED PORK CHOPS

Diagon a l l y s l as h outer edge of fat o n two 1/2-inch-thick smoked pork c hops at 1 -i n c h i nterva l s t o preve nt c u r l i n g . S e t ove n contro l a t b roi l a n d/or 550°. B roil c h ops with to ps 3 to 5 i n c h es from heat u nti I done, abo u t 6 mi n u tes o n each sid e . 2 servings.

Note: To panfry, rub 8-i n c h skil let with fat

cut from chops. Cook chops over medi u m heat u nti l d o n e, about 3 mi n u tes o n e a c h side .

PARSLEY-BUTTERED CARROTS

c a n (16 o u n c e s ) w h o l e s m a l l carro t s 1 t a b l es p o o n b u tt er o r m argari n e 1 t e a s p o o n pars l ey fl akes Heat carrots ( w i t h l i q u i d ) ; dra i n . D o t w i t h b u tter. Spri n k l e w i t h pars l ey fl akes and t o s s . 2 servi ngs.

Note:

Use the veget a b l e cooki n g l i qu i d i n s o u ps, gravi es a n d s a u ces w h e n ever pos s i b l e, as it c o n t a i n s v i ta m i n s a n d m i n e ra l s .

Su b s t i t u t e 1 t a b l e s p o o n d r i ed m i xed s a l ad o n i o n s for t h e red o n i o n a n d 1 t e a s p o o n dried gre e n b e l l p e p per for t h e fre s h p e p per.

Time-savers:

APPLE SLAW

1 p i n t c o l e s l aw ( fro m d e l i c a t e s se n ) 1 red a p p l e, c h o p ped Cru m b l ed b l u e c h eese M i x c o l e s l aw and a p p l e i n bowl; g a r n i s h w i t h c h eese. 2 servings.

FROSTY SHERBET SANDWICHES

1 c a n ( 8 1/4 o u n ces) s liced pi n e a p pl e, d rai ned O ra n ge s h e rbet o r van i I I a ice c ream A p ricot preserves Diced roasted a l m o n d s P l a c e 1 p i n ea p p l e s l i c e o n e a c h d e s sert p l a t e ; top e a c h w i t h a s c o o p of s h erbe t . C u t 1 s i d e of ea c h re m a i n i n g p i n e a p p l e s l i c e; t w i s t a n d p l ac e o n s h erbet . Dri z z l e preserves o n e a c h servi n g; s pri n k l e wit h a l m o nds. 2 s ervings .

Smoked Pork C hops M ashed Potatoes Parsley-buttered Carrots Sauerkraut Salad or Apple Slaw F rosty Sh erbet Sandwiches

14

Whe n M i nute s M a t t e r

T h i n k easy: Let the b ro i l e r d o m o st o f y o u r wo rk. S t a r t t h e p o t a t o e s fi rst. T h e b ro i l e r t e n d s to t h e ch ops, z u cc h i n i a n d t o m atoes.

HERBED LAMB CHOPS

2 l a mb r i b, l o i n o r sho u l d e r chops , H erbed Lamb C hops Quick au G ratin Potatoes Broi led Zucch ini B roiled Tomatoes Hard Rye Rolls Pears au Chocolat

3/4 to 1 i n ch thi c k 1/4 tea s poon o rega n o , rose m a ry o r m a rjo ram Sa l t a n d pepper Set ove n c o n t ro l a t b ro i l a n d/o r 5 50 °. D i agona l l y s l a sh o u t e r edge of fat o n c h o p s at 1 - i n c h i n t erva l s to p reve nt c u r l i n g . S p r i n k l e orega n o on c h o p s . P l ace c h o p s o n rack i n b ro i l e r pa n . B ro i l w i t h tops a b o u t 3 i n c h e s f ro m h e a t u n t i l b ro w n , a b o u t 6 m i n u t es o n each s i d e. Sea s o n w i t h sa l t a n d peppe r. ( S e a s o n after b row n i n g - sa l t t e n d s to d ra w m o i s t u re to s u rface a n d d e l ay s b row n i n g . ) G a rn i s h w i t h m i n t je l l y . 2 servi ngs.

QUICK AU GRATIN POTATOES

Mea s u re c o n t e n t s o f 1 p a ckage (5.5 o u n c e s ) a u grat i n potatoes; d i vi d e i n h a l f ( a p p rox i m a t e l y 1 c u p p o t a t o s l i c es a n d 3 t a b l e spo o n s sauc e m i x ) * P l ace ha l i the potato s l i c es i n 1 - q u a rt s a u ce p a n ; s p r i n k l e 3 t a b l es p o o n s s a u c e m i x o n potato s l i c es. St i r in h a l f the a m o u n t s o f b u tter, water a n d m i l k ca l l ed for o n pa ckage. H ea t to b o i l i ng, st i rr i n g occ a s i o n a l l y . Red u c e h ea t ; cover a n d s i m m e r u n t i l potatoes a re t e n d er, a b o u t 20 m i n u te s . 2 servi ngs.

*To sto re rem a i n i n g m i x, c l o se package sec u re l y ; u se w i t h in 2 w e e k s . Prepare Qu i c k a u G rat i n Potatoes aga i n a n d s e rve w i th ha m , f ra n k f u rters, m eat loaf, m eatba l l s o r h a m b u rgers.

BROILED ZUCCHINI

S e t ove n c o n t r o l at b ro i l a n d /o r 550° . Re m ove s t e m a n d b l o s s o m e n d s f ro m 2 m ed i u m z u c c h i n i . C u t each z u c c h i n i l e n gt h w i s e i n h a l f. P l a c e cut s i d es d o w n on rack i n b ro i l e r pa n . B ro i l a b o u t 3 i n c h e s f ro m heat 6 m i n u t e s . T u r n z u c c h i n i a n d b r u s h eac h c ut s i d e w i t h m e l ted b u t t e r or m a rga r i ne; s e a s o n w i t h sa l t and p e p p e r. B ro i l u n t i l t e n d er, a b o u t 6 m i n u t es l o n ger. 2 servi ngs.

BROILED TOMATOES

Set ove n c o n t ro l at b ro i l a n d /o r 550° . Re m ove s t e m e n d fro m 1 m ed i u m t o m a t o ; c u t t o m ato i n h a l f. D o t each h a l f w i t h Y2 t e a spo o n b u t t e r o r m a rga r i n e ; s p r i n k l e w i t h g a r l i c s a l t , l e m o n p e p per, a n d i f d e s i red , ba s i l l eave s , o rega no l eaves o r savory . B ro i l t o m a t o h a lves c u t s i d e s u p w i t h t ops a b o u t 3 i n c h e s fro m h eat u n t i l go l d e n b ro w n , a b o u t 5 m i n u t e s . 2 servi ngs.

PEARS AU CHOCOLAT

1 c a n ( 8 1/2 o u n ces) pear ha l ves , d ra i ned 1/a tea s poon peppe rm i n t extract 1 cup cho c o l ate pudd i n g Pl ace 2 pea r hal ves i n each d e s s e rt d i sh. Sti r peppe r m i n t extract i nto pu dd i n g; spoon o n pea rs . G a rnish w i th d o l l o p of whi p ped to p p i n g a n d m a r aschi no che rry o r m i nt l eaf. 2 s ervings .

16

London Broil M ushroom R ice Crisp G reen Salad Fresh Fruit and Cheese

When M i nut e s M a t t e r

LONDON BROIL

MUSHROOM RICE

Score 1 - po u n d fl a n k steak; p l ace i n s h a l l ow gl ass d i s h . Po u r Y2 c u p I t a l i a n d re s s i ng o n stea k . Cover a n d ref r i gerate a t l e a s t 8 h o u rs, t u rn i n g m e a t occa s i o n a l l y .

U n c o o ked i n sta n t r i c e ( e n o u g h fo r 2 serv i n g s ) 1 t e a s p o o n b u tter o r m a rgari n e 1 c a n ( 2 o u n ces) m u s h ro o m ste m s a n d p i eces, d ra i n ed 1;4 teaspoo n parsl ey fl a kes

Rem ove steak; reserve d ress i n g . Set o v e n c o n t r o l a t bro i l a n d/o r 550°. B ro i l stea k w i t h top 3 to 4 i n c h es from h e a t u n t i l med i u m ra re, a bo u t 4 m i n u tes o n eac h s i de, b r u s h i n g w i t h reserved d res s i n g sev era l t i m es. Cu t m e a t ac ross gra i n a t a s l a n ted a n g l e i n t o t h i n s l i ces.

Cook rice a s d i rected o n pac kage. S t i r i n b u t ter, m u s h ro o m s a n d p a rs l ey fl a kes; h ea t t h ro u g h , s t i rri n g occas i o n a l l y . 2 s e rvings.

2 generous s e rvings. Note:

A n y l eftover stea k is d e l i c i o u s se rved c o l d on b u ttered s p l i t F re n c h ro l l s. Top wi t h crisp s l iced re l i s h es ( g reen pepper ri ngs, t h i n l y s l i c ed o n i o n s , s l i c ed rad i s h es , t h i n l y s l i ced d i l l pi c k l e s ) a n d yo u r favo r i t e s a n d wi c h sa u ce ( horserad i s h s a u c e , m ay o n n a i se, ba rbec u e s a u ce, m u s tard ) .

FRESH FRUIT AND CHEESE

S e rve a v a r i ety of fresh f ru i t a n d d essert c h eeses (Go u rm a n d i se, Port d u S a l u t , Swi ss, B e l Paese, Ch eddar, G ruyere, Ed a m , G o u d a ) o n t ray w i t h des sert p l ates a n d s m a l l k n ives. Cheeses s h o u l d b e a t roo m t e m peratu re.

When M ir\.tJte s M a t t e r

BROILED HAM AND SWEET POTATOES

BANANA FONDUE FRITTERS

1 fu l l y coo ked s m o ked h a m s l i ce, a b o u t Y2 i n c h t h i c k 1 c a n (8 o u n ces) sweet potatoes i n syru p, d ra i n ed 2 c a n ned p i n ea ppl e s l i ces, we l l d ra i n e d * 2 t a b l es poo n s o ra n ge m a r m a l ad e

1 Y2 1 114

S e t o v e n c o n trol at bro i l a n d/o r 550° D i a go n a l l y sl ash o u t er edge of fat o n h a m s l i c e a t 1 - i n c h i n te rva l s t o p reve n t c u r l i n g . P l ace h a m s l ice o n rac k i n b ro i l e r p a n . B ro i l h a m s l i c e wi t h t o p 3 i n c h es fro m h e a t u n t i l l i g h t brown, a b o u t 5 m i n u te s . T u rn h a m ; p l ace potatoes a n d pi n e a p p l e o n rac k. B r u s h m a rm a l ad e o n potatoes a n d p i n e a p p l e . B ro i l u n t i l potatoes a n d p i n e app l e are h o t a n d h a m i s l i g h t b rown , a b o u t 5 m i n u tes.

c u p b u tterm i l k b a k i n g m i x c u p water egg teaspo o n a l m o n d extract Salad o i l 2 ba n a n as, c u t i n t o Y2- i n c h s l i c e s Co n fec t i o n ers' s u ga r

Beat ba k i n g m i x, wa ter, egg a n d extract wi t h rotary beater u n t i l s m o o t h . Po u r o i l i n to m e t a l fo n d u e p o t t o d e pth o f 1 t o 1 Y2 i n c h e s . Hea t o n f o n d u e s t a n d o v e r b u rn e r o r o n ra n ge to 375° o r u n t i l 1 - i n c h b read c u be b rowns i n 1 m i n u te . W i t h l o n g - h a n d l ed fork, e ac h perso n d i ps b a n a n a s l i c e i n to b a t t e r, c o o ks i t i n h o t o i l u n t i l pu ffed a n d go l d e n b row n , t h e n ro l l s f r i t t e r i n c o n fec t i o n ers' s u ga r.

2 s e rvings.

2 gen erous s e rvings.

*Extra pineapple slices?

Top wi t h cottage c h eese for a sa lad o r u se in P i n ea p p l e B u rgers ( page 1 1 ) .

Variations

BRUSSELS SPROUTS WITH CASHEWS

S trawberry

Coo k 1 pac kage ( 1 0 o u n c es) fro z e n B ru s sels s p ro u ts as d i rected . Dra i n a n d ret u rn to sa u cepa n . Add 2 t a b l espo o n s c a s h ews, wa l n u ts or s l i ced water c h est n u ts a n d 1 t a b l espo o n bu tter o r m a rgari n e ; h ea t t h ro u g h . 2 s e rvings.

LETTUCE WEDGES WITH TANGY CORN DRESSING

M i x 2 t a b l es p oo n s o i l -a n d -v i n egar d ress i n g a n d 114 c u p corn re l i s h . * S p o o n o n l e t t u c e wedges. 2 servings. *Extra corn relish? Se rve l a t e r i n t h e week as a zesty acco m pa n i m e n t for roast po r k , vea l , h a m o r c h i c ken .

17

S u b s t i t u te 2 a p ples, pared and c u t into V2- i nch sl i c es, for t h e b a n a n a s . Ro l l f r i t ters i n c i n n a m o n - s u ga r m i x t u re i n stead o f i n c o n fec tio n e rs' s u ga r.

A pple Fondue Fri tters :

Fondue

Fritters:

S u b st i t u te

Y2 pi n t fresh strawb e r r i es for t h e b a n a n as .

Pin eapple Fondue Fri tters : S u bs t i t u te 1 c a n (BY2 o u n c e s ) pi n e a p p l e c h u n ks, d ra i n e d , for the ba n a n as .

Broiled H am a nd Sweet Potatoes Brussels S prouts with Cashews Lettuce Wedges with Tangy Corn Dressing Ba nana Fondue Fritters

18

Something Speeial ... Quick Desserts

When M i n utes M atter

To p l e mo n o r ot h e r s h e r bet

Top b rownie wedges wit h

I n b l e nder, m ix 1

pint va

with

va n i l l a i c e c re a m,

nilla

w i th

c re m e

de

m e n the,

fr u i t-fl a vored l i q u e u r, g ren

l ate

sauce

a d i n e, fruit Jam o r h o n ey .

c a n d i es.

a nd

c h o co c o n fett i

i ce

crea m

t a b l espoons

2

g re n a d i n e,

c re m e de me nthe or a p ric ot b r a n dy.

c a n n ed

Top fresh stra wberrie s wit h

C u t 2 we dges from a c a n

fru i ts wit h o r a n g e-fl avored

c h a m p a g n e, white wi n e o r

t a l o u p e or h o n e yd e w m e l

l i q u e u r or d r i zz l e with p a r

g i nger ale

Spri n k l e f re sh

tia l l y thawed

or

f roze n

on.

with

ka bobs

and

pi ne

a p p l e c h u n ks o n pic ks .

juic e c o n ce ntrate .

Mix 1

G a rn i s h

of strawbe rries

f ruit

cup c a n n e d va nil l a

Fil l

s p l it

l adyfin g e rs

wit h

c a n n ed c h o c o l a te p u ddin g.

Alte r n ate l a ye rs of ca ke c u bes, s liced st r a w b e r ries

sour crea m . A l t e r n ate l a y

S p r i n kl e with c o n f ec t i o n e rs '

a n d c a n ned va nil l a p u d d i n g .

ers

su g a r

p u d d i n g wit h % c u p d a i ry of

this

with

c a n ned

c h e r ry ( o r ot h e r) p i e fi l ling .

and

fudge sa u ce .

d rizzle

with

G a r nish

wi th

whipped

topping and a l m o n d s .

When M i nutes M a tter

Ready to se rve i n 1 5 mi n u tes ? Be lieve it! Here ' s the seq uence : Sta rt with the sa l ad , then o n to the steaks. W hi l e the steaks are browni n g , get goi n g on the m a s hed pota toes (f rom a mix) and vegetab l e s . Des sert? You can put it together after t h e mea l-it's that q uick . ·

There ' s more to this mea l t h a n the speed and ease of it : s u spe n s e . Fo r the pear f i l l i ng, sim p l y scrou nge among you r on-hand goodies . The same a p p lies to dessert . If you r s h e lf proffers puddi n g , go the Spa n i s h S u n d aes ro ute . O r a d lib yo u r way with the Cake Parfaits fixi n g s .

M I N U T E STEAKS W I T H B U TT E R S A U C E

1 ta b l espoon sa l ad oi l 2 beef c u bed steaks Garlic s a l t 2 ta b l es poo n s butter o r m a rgari n e 1 teaspoon l e m o n j uice teaspoon Wo rceste rshire s a u c e 1/2 teaspoon f reeze-d ried c hives 1/4 teaspoon d ry m u sta rd Heat oi l in 8-inch ski l l et; cook steaks over medi u m - high heat u n ti l b row n , about 4 mi n u tes on each sid e . Season with garlic sa l t . Remove steaks f rom ski l l et and keep warm . Drai n off fat. Me l t butter i n same ski l l et . Stir i n re mai ni n g i n g redients a nd h e a t . P l ace steaks o n di n n e r p l ate s ; po u r butter mixtu re on eac h . 2 servings .

19

C H I Ll M I X E D V E G E TA B L E S

Cook 1/2 package ( 1 0-o u n ce size) f rozen mixed vegeta b l e s* a s di rected exce pt-use o n l y h a lf the a m o u nts of wate r and s a l t c a l l ed f o r o n package . Drai n . Add 1 tab l espoon b u tte r o r m a rg a ri n e a n d 114 teaspoon c hi li powd e r a n d toss . 2 servings .

*Leftover frozen vegetables? Serve l ater i n

the week at a n oth e r m ea l . O r cook the enti re package ; season h a lf as di rected above and m a ri n ate the oth e r h a lf with sa l ad d ressi n g to se rve as a s a l ad the next day.

STU F F E D P E A R S A L A D

D rai n 1 c a n (8 1/2 o u n ces) pea r h a l ves . A rrange on c risp s a l a d gree n s . Fi l l centers of pear h a l ves with c r a n berry s a u c e o r re lis h , raspberry o r strawberry j e l l y , f r uit f l avo red ge l ati n c u bes or pea n u t b u tte r . 2 servings .

CAKE PA RFA I TS

Cut po u n d cake (from f reez e r) , l eftover Q uick Date Cake (page 58) or fig bars into c u be s . Layer c u bes a l te r n ate l y i n p a rfait g l asses with o n e of t h e fo l l owi n g : A p ricot o r pi neapp l e yogu rt. Orange s h e rbet . Vani l l a ice c re a m a n d c h oc o l ate s a u c e . W hi p ped to p pi n g a n d g rated o ra n ge pee l . 2 servings .

S PA N I S H S U N DA E S

Divide 1 c u p vani l l a p u d di n g between dessert dis h e s . D riz z l e c h ocolate sy r u p or sauce o n each a n d to p with S panish pea n uts . 2 se rvings .

M i nute Steaks with Butter Sauce M ashed Potatoes C h i l i M ixed Vegetables Stuffed Pear Salad Cake Parfaits or S panish S u ndaes

20

C hicken Livers with M ushrooms

When M i nute s M a t t e r

S u p pose you a re h e l d up i n t ra ffic co m in g ho m e ? W i t h t h i s d i n n e r p l an , y o u can m a ke it t o t h e t a b l e i n l es s t h an h a l f an h o u r. Use f rozen g reen bean s , of c o u rse-pe r h a p s w i t h a c r u n c h y s p ri n k l i n g of a l m on d s . T h e c a k e d e s s e rt's o u t o f t h e f reezer, t o o . An o t h e r d a y , anoth er h o l d u p, a n ot h e r m ea l : t h e c h i c k en l i vers on t o a s ted E n g l i s h m u ffin h a l ves o r hot r i c e an d t h e exo t i c N es s e l rode d essert.

Toast Points G reen Beans Tomato-Grapefruit Salad Butterscotch Cake S undaes or Nesselrode Sundaes

CHICKEN LIVERS WITH MUSHROOMS lfz 2

1f4 1

1,4 Va

1

1

pound fres h o r frozen c h i c ken l i ve rs t a b l e spoon s b u t t e r o r m a rg a r i n e c a n (2 o un ce s ) m u s h ro o m ste m s an d p i eces c u p water tab lespoon fl o u r teas poon s a l t teas poon p e p p e r teas poon p a rs l ey fl a k e s tea s po on i n stan t c h i c ken b o u i l l on o r 1 c h i c ken bou i l l on c u be Toast p o i n t s

I f u s i n g f rozen c h i c k e n l i ve rs, t h a w a s d i rec ted o n p a c k a g e o r q u i c k - t h a w ( s ee n o te bel o w ) . C u t l i vers i n t o h a l ves i f n ecessary. Melt b u t t e r i n 8- i n c h s k i l l et ; b rown l i vers over m ed i u m heat, sti rrin g occas i o n a l l y , 3 to 4 m in u te s . St i r i n m u s h ro o m s ( w i t h l i q u i d ) an d re m a in i n g i n g red i e n t s exc e p t toast po i n t s . H ea t to bo i l i n g . Red u c e h ea t ; s i m m e r u n c overed , s t i r r i n g occas i on a l l y , un t i l l i vers a re d on e, a b o u t 5 m i n u t e s . S e rve o n toast p o i n t s . 2 s ervings.

Note:

To q u i c k-thaw l i ve r s , p l ace them in m e l ted b u t t e r in s k i l l e t . Cover an d c o o k o v e r m ed i u m h e a t u n t i l l i vers a re t h awed an d can be ea s i l y s e p a ra t ed , a bo u t 15 m in u t e s . Remove cover; c o o k u n t i l l i vers a re b rown .

TOMATO-GRAPEFRUIT SALAD

1 can (8 o u n c e s ) g ra pe f ru i t sect i on s , d ra i n ed t o m a t o , c u t i n t o wedge s S a l a d g reen s G reen p e p p e r s t r i p s C l e a r sweet-an d - so u r d re s s i n g

A r ran ge g ra pefru i t s ec t i on s an d tom a t o w e d g e s on s a l ad g reen s . T o p s a l a d s w i t h g reen p e p p e r s t r i p s a n d d ri zz l e w i t h d re s s i n g . 2 s e rvings.

Variation To m a to- Pin eapple Sa lad: S u b s t i t u t e 2 p i n e a p p l e s l i c es for t h e grapefru i t sect i o n s a n d cut tom ato into s l ices.

BUTTERSCOTCH CAKE SUNDAES

2 s l i ce s pound cake (from freeze r) or leftover G in ge rb read ( page 35) o r 2 c o m m e rc i a l l y p repared spo nge s h o rt ca k e s Van i l l a i c e c re a m B u t t e rscotch i ce-crea m to p p i n g P l a c e c a k e s l i ces on d e s s e rt p l a t e s ; t o p w i t h s c o o p s o f i c e c rea m . D r i zz l e i c e - c rea m t o p p i n g on eac h . 2 s e rvings.

NESSELRODE SUNDAES

H eat 1/.t c u p N es s e l rod e m i x t u re , * s t1mn g occ a s i on a l l y . Soak 2 s u g a r c u bes i n o range extract 2 to 3 m in u te s . P l ac e s c o o p o f van i l l a i c e cream i n e a c h d es s e rt d i s h . S poon h o t Nes se l ro d e m i xt u re o n i c e c rea m . P l a c e a s u g a r c u be on t o p o f e a c h s u n d a e an d i gn i te . 2 servings.

*Extra Nesselrode? U se a s a t o p p i n g fo r va n i l l a , rice or t a p i oca p u d d i n g, l e m o n s h e rbet, pound c a k e or g i n ge r b read .

When Minutes Matter

To read y t h i s d in n e r in h a l f an h o u r, s t a rt i t in t h e m i d d l e . Do yo u r c h o p-c h o p w i t h t h e c a b bage fi rst t o g i v e i t t i m e t o d ra i n . Th en l e t t h e oven d o d o u b l e d u ty, "fry in g " the fish an d h e a t i n g the p o ta to e s . Dessert ? I f c u sta rd's yo u r c h o i c e, c h i l l the p u d d i n g w h en you c h o p t h e c a b bage; f o r t h e c o m pate, a q u i c k l a te- h ea t i n g i s a l l y o u n eed .

OVEN-FRIED PIKE

1 p o u n d fresh o r f rozen p i ke fi l l et s

2 t a b l e s p o on s b u t t e r o r m a rg a r i n e Yz teas poon s a l t 1,4 tea s poon pepper 1/4 cup a l l - p u rpose fl o u r or b u t t e rm i l k baking m i x Pa p r i k a To m a t o wedges Le m on wedges

H ea t oven t o 500°. If u s i n g frozen fi l l et s , t h aw a s d i rected o n package. I n oven , m e l t bu tter i n s h a l low baking d i s h . S prin k l e sa l t an d p e p p e r on fi s h , t h en c o a t w i t h fl o u r a n d p l ace in b a k i n g d i s h . S p r i n k l e p a p r i k a o n fi s h . B a k e u n c ove red u n t i l fi s h fl a k e s e a s i l y w i t h f o r k , 1 0 to 1 5 m in u t e s . G a rn i s h w i t h t o m a t o an d l e m on wed ge s.

21

CABBAGE-GREEN PEPPER SLAW

Ya m ed i u m g reen c a b bage, c u t i n t o p i eces Yz s m a l l g re e n pe p pe r, cut i n t o p i eces 2 g reen on i on s, c u t into p i ec e s Y2 t e a s poon s a l t 2 t a b l e s p o on s co l e s l aw d re s s i n g P l ac e c a b bage, g re en p e p p e r and o n i o n s i n b l en d er; cover w i t h c o l d w a t e r . C h o p 3 to 5 secon d s . D ra i n tho ro u g h l y i n co l an d e r o r s i eve. M i x vegeta b l es , s a l t an d d res s i n g . 2 s er vings .

PEACHES 'N C U S TA R D

1/2 c u p vani l l a p u d di n g 2 tea s poo n s o ra n ge j uice c a n (83/4 o u n c e s ) s liced peac h e s , d rai ned tea s poon c u r ra n t j e l l y Mix p u d di n g - a n d o r a n ge j ui c e ; c hi l l . Di vide pea c h s lices betwe e n dessert di s h e s . S p o o n puddi n g mixtu re o n to pea c h e s a n d to p eac h se rvi n g with 1/2 teas poo n j e l l y . 2 s e rvings .

2 s e rvings.

S P I C E D F R U I T C OMPOT E LEMON-CHIVE POTATOES

1 can ( a bo u t 1 6 o u n c e s ) w h o l e potatoes 1 t a b l es poon b u t t e r o r m a rga r i n e 2 te a s poon s l e m on j u i ce Y2 te a s poon freeze- d ri ed c h i ves H ea t oven t o 500°. Drain an d r i n s e p o t a t o e s ; p l ace in u n g reased 1 -q u a rt c a s s e ro l e. Cove r potatoes w i t h water. Cover and b a k e u n t i l potatoes a re h ot , 1 0 t o 1 5 m i n u te s . D ra i n . A d d re m a i n i n g i n g red i en t s an d t o s s un t i l potatoes a re coated . 2 s e rvings.

c a n ( 8 1/2 o u n ces) fruit coc ktai l o r fruits fo r s a l ad 1/s teas poo n a l l s pi c e H e a t fruit coc ktai l ( with s y r u p ) a n d a l l spice to boi li n g_ S e rve w a r m . 2 servings .

Oven-fried Pike Lemon-C hive Potatoes Buttered G reen Beans Cabbage-G reen Pepper Slaw Peaches ' n C ustard or Spiced F ruit Compote

22

When Min utes Matter

s u per s u p per for a s u perh ot ni gh t-o r any t i m e yo u're i n t h e m oo d fo r coo l e l e gance. T h e Cheese-Oni on Tw i sts can be baked ahead (even frozen a h ea d ). Just wrap in fo i l and p o p into a 350° oven for 10 m inutes, 20 to 25 m i n u tes if froz en. A

CHEESE-ONION TWISTS 2 teaspoons instant minced onion

tablespoon butter or margarine, softened 112 cup buttermilk baking mix 2 tablespoons shredded Cheddar

cheese

H ot Tomato Bouillon Seafood Salad Bowl Cheese-Onion Twists Orange Slush Chocolate Wafers

HOT TOMATO BOUILLON

314 cu p tomato ju ice 1f4 cup water 1 beef bo u il l o n cube

H eat a l l ing red i ents over m ed i um-h igh h eat to bo i l ing, s t i rring occa s i ona l ly. Serve h ot. 2 servings.

2 tablespoons water

Soft butter or margarine Caraway seed, dill weed or poppy seed Heat oven to spoon

425°. Mix onion and

butter.

Stir

baking

mix,

1 table

cheese

and water with fork to soft dough.

Turn

onto lightly floured cloth-covered board: smooth dough into ball and knead about

5 times. Pat or roll into rectangle, 8x6 inches.

SEAFOOD SALAD BOWL

1 can (4Y2 o u nce s ) large shri m p , r i n sed a n d d ra i n ed 1 ca n (7 Y2 o u n ce s ) cra b m eat, dra i n e d a n d cart ilage re m oved 6 cups b i t e - s i ze p i eces lett uce ( icebe rg, B ibb, ro m a i n e, l eaf) Y2 jar (6-o u n ce s i z e ) m a r i n ated art ich oke heart s, d ra i n ed 1/4 cu p s l i ced p i tted r i p e o l ives 1 h a rd-cooked egg, c u t i n t o wed ges % teaspoon capers , if d es i red Fres h ly grou nd b l ack pepper Ita l ian d res s i n g or creamy F renc h d ress ing

Reserve so m e shr i m p and cra b meat p i eces for garn i s h . Toss rem a i n ing s h ri m p, cra b m eat, t h e l e tt uce. a r t i c h oke hearts a n d o l i ves. Divi d e between sal a d bowls. Gar n i s h w i t h reserved s h ri m p and cra b m eat p i eces, t h e egg wed ges, ca pers and pep per. Serve with dressing. 2 generous servings. Note: Yo u ca n s u bs t i t u te 1 can (a bo u t 5 ounce s ) l obster o r 1 can (6Y2 o u nce s ) t u na for the shri m p o r cra b m eat.

Spread onion mixture on rectangle to within 2 inches of one long side. Beginning with

plain side, fold lengthwise into thirds; press together. Cut crosswise into 6 strips. Twist each strip twice. Place twists on ungreased baking sheet; press ends on sheet to fasten securely. Brush soft butter on twists; sprinkle with caraway

seed.

Bake

until

light

brown.

about 10 minutes. Serve warm. 6twists.

ORANGE SLUSH

I n b l end e r o r s m a l l m ixer b o w l , m ix p i nt vani l l a ice cream, softened, and \4 cu p frozen orange ju ice c o n ce n t rate ( t h a wed ) u n t i l t h ick and s m o o t h . Ga r n i s h each d ri nk w i t h o ra n ge sl i ce a n d m int l eaves. Serve w i t h straws. 2 servings.

24

Broiled Lamb Patties Broiled Eggplant w ith Tomato Sauce

Whe n M i nutes M a t t e r

D i n n e r i n a j i ffy - a n d n o t a s k i m p in s i g h t . W i t h a l i tt l e b i t of p l a n n i n g , t h i s l a m b patty b ro i l e r m e n u c a n m a ke i t fro m sta rt to s e rve i n 20 m i n u tes, maybe l e s s . B eg i n w i t h t h e patt i es, t u r n , t h e n s n u g g l e t h e egg p l a n t s l i c e s a ro u n d t h e m . A l l w i l l fi n i s h h o t a n d t e n d e r a n d toget h e r. T h e n w h i l e d i n n er p l at e s a re b e i n g c l ea re d , ru n t h e d es s e rt s a u c e u n d e r t h e b ro i l e r fo r a hqt, bubbly fi n a l e. Qu i c k - a n d -easy c o o k i n g-q u i c k - a n d-easy c l ea n i ng.

Wilted French Onion Sa lad Warm Apricot C runch Sundaes

BROILED LAMB PATTIES

2 l a m b p a t t i e s (4 o u n c e s eac h ) Salt Lemon pepper Set o v e n c o n t ro l a t b ro i l a n d / o r 550° . P l ace p a t t i e s o n rac k i n b ro i l e r pa n . B ro i l w i t h t o p s 3 t o 5 i n c h e s fro m h e a t u n t i l b ro w n , a b o u t 7 m i n u t e s . S p r i n k l e w i t h s a l t a n d l e m o n p e p p e r . T u rn p a t t i es ; b ro i l u n t i l m ed i u m d o n e, a b o u t 7 m i n u te s . 2 servings.

BROILED EGGPLA NT WITH TOMATO SAUCE

s m a l l egg p l a n t ( a b o u t 1 p o u n d ) , pa red a n d c u t i n to Y2 - i n c h s l i c e s Soft b u tt e r o r m a rga r i n e Salt a n d pepper 1 c a n (8 o u n c e s ) t o m a t o s a u c e 1/4 teaspoon g a r l i c p o wd e r S e t oven c o n t ro l a t b ro i l a n d / o r 550° . P l a c e egg p l a n t s l i ces o n rac k i n b ro i l e r p a n . B r u s h b u t t e r o n s l i c e s ; s e a s o n wi t h s a l t a n d pepper. B ro i l w i t h t o p s a b o u t 3 i n c h es from h e a t u n t i l egg p l a n t i s h o t a n d t e n d er, a bo u t 6 m i n utes. I n s m a l l s a u c e pa n , h eat t o m ato s a u c e a n d g a r l i c powder, st i rr i n g occa s i o n a l l y . S e rve on eggp l a n t s l i c e s . 2 servings.

WILTED FRENCH O NIO N SALAD

2 1/4 2 V2

sma l l o n i o n , t h i n l y s l iced a n d s e p a ra t ed i n t o ri n g s to 4 c u ps b i te - s i z e p i eces ro m a i n e c u p o i l - a n d -v i n ega r d re s s i n g t ea s p oo n s s u g a r t e a s p o o n i n st a n t b e e f b o u i l l o n D a s h red p e p p e r s a u c e G rated Pa r m e s a n o r S w i s s c h ee s e Sea s o n ed c ro u t o n s

T o s s o n i o n r i n gs a n d ro m a i n e i n sa l ad b o w l s . I n s m a l l s a u c e p a n , h eat d res s i n g , s u ga r, b o u i l l o n a n d red p e p p e r s a u c e t o b o i l i n g , s t i rri n g occas i o n a l l y . D r i zz l e h o t d ress i n g o n s a l a d s ; s p r i n k l e w i t h c h eese and c ro u t o n s . 2 servings.

WARM APRICOT CRUNCH SUNDAES

1 can (8% o u n ces) a p r i cot h a l ve s , d rai ned 2 tab l es poo n s b rown s u g a r 1/4 c u p c a s hew h a lves 1 ta b l e s poon soft b u tte r o r m a rga ri n e Vani l l a i ce c ream Set oven c o n t ro l a t b ro i l a n d / o r 550° . P l a c e a p r i c o t s i n 8- i n c h ove n p roof s k i l l et o r s h a l l o w b a k i n g d i s h . S p ri n k l e s u g a r a n d c a s h ews o n a p r i c o t s ; d o t w i t h b u t t e r . B ro i l w i th t o p s a bo u t 6 i n c h es from h e a t u n t i l s u ga r a n d b u t t e r a re m e l ted a n d s a u ce i s b u b b l y, a b o u t l m i n u t e s . S e rve i m m ed i a te l y o n i c e c rea m . 2 s ervings.

"'

)

,,, ,.

more tme •

tha dol s lnventivedi ers that make the roost of a little money .,.

�

26

M or e D i m e s T h a n D o l l a rs

Eco n o m y a n d elega nce m a ke a n e n t1c1ng com b i n at i o n , y o u m u st ad m i t . ( T a k e a look at t h e p h otogra p h o n page 25 . ) After b row n i n g , y o u c a n t r a n sfer t h e se c h o p s to a 9x9x2 - i n c h ba k i n g p a n ( u n greased ) , cover w i t h fo i l a n d b a k e a t 3 5 0 ° for 4 5 m i n u tes. Pork C hops Creole Buttered G reen Beans Peanut Crunch Slaw Cloverleaf Rolls M ocha Parfaits

PORK CHOPS CREOLE

4 p or k l o i n or r i b c h o ps, Vz to 3/4 i n ch t h i c k 1 teaspoon sa l t 1/4 teaspoon pep per 4 t h i n o n i o n s l ices 4 g reen pep per ri n gs 4 t a b l espoo n s u n coo ked i n sta n t r i c e c a n (8 o u n c e s ) st ewed t o m atoes

MOCHA PARFAITS

1/4 c u p chilled whipp i n g c re a m o r 1/2 c u p froz e n whi p ped to p p i n g (thawed) 2 teaspoo n s s u ga r 1/2 teaspoon powd e red i n sta nt c offee 1 c u p cho c o l ate p u d d i n g In chilled bowl, beat whi p p i n g c re a m , sugar a n d i n sta nt coffee until stiff. (If u s i n g whi pped to p p i n g , o m i t s u ga r a n d m i x i n i n sta n t c offee.) Alte rn ate layers of p u d d i ng and w h i pped c ream i n parfa i t glasses or dessert d i shes. Chill. G a rn ish w i th chocolate shot o r chocolate c u rls. 2 servings.

In 1 0- i n c h s k i l l e t , brown c h o p s over m e d i u m h e a t . S pri n k l e s a l t a n d pep per o n c h o p s. Top eac h w i t h 1 o n i o n s l ice, 1 green pepper r i n g, 1 t a b l es p o o n rice and Y<1 c u p tom atoes. Red u c e h e a t ; cover a n d s i m m e r u n t i l d o n e, a b o u t 45 m i n u te s . ( A d d s m a l l a m o u n t o f water i f n ecessa ry. )

To m a ke choco l a t e c u rl s . p l a ce a l a rg e m i l k choc o l a t e b a r o n a fl at su rfa ce

2 s ervings.

D r aw a ve ge t a b l e p a re r a l o n g the b a r towa rd yo u . m a ki n g

PEANUT CRUNCH SLAW

2 t a b l es p o o n s m ay o n n a i se 2 t a b l e s p oo n s d a i ry s o u r c re a m Vz teaspoon s a l t 2 t a b l es poo n s c h o p ped gree n o n i o n 2 t a b l es p oo n s c h o p ped green pep per Y<1 c u p c h o p ped c u c u m be r 1 c u p s h red d ed c a b bage 1/4 c u p t h i n l y s l i c ed c e l ery 2 t a b l es p oo n s c h o p p ed sa l ted pea n u t s G rated P a r m e s a n c h eese M i x m a y o n n a i se, s o u r crea m , sa l t , o n i o n , green p e p p e r a n d c u c u m be r i n bowl . St i r i n ca bbage a n d c e l e ry . S p r i n k l e pea n u t s a n d ch eese o n eac h s e rv i n g . 2 s e rvings.

l o n g . t h i n st ro kes. The j o b wi l l be e a s i e r if the c h o c o l a t e bar i s sl i g h t l y soft . Use a wo oden p i c k to l i ft t h e c u r l s so t h ey won ' t brea k . a s t h e y ' re fra g i l e .

M o re D i m e s T h a n D o l l a r s

H e re ' s a d u o y o u m a y n o t h a ve t h o u g h t o f b e f o r e . S a u c i l y s e a s o n e d fi s h a n d P a r m e s a n - t o p ped p o t a t o e s m a k e m e m o ra b l e b r o i l e r- m a t e s . T r y ' P . S . T h e d ed i c a ted d i m e s v e rs u s d o l l a rs c o o k w i l l c u t u p t h e f u d gy c a ke fo r l u s c i o u s f r e e z e a h e a d s . L i k e m o n ey i n t h e b a n k .

BROWN BEAUTY CAKE 1

Y2 Y2 114 114

Y2

BROILED FISH AND TAlERS

2

1 2

Y2 Y2 Ya 2 2

3

14

p o u n d fres h o r f ro z e n c o d , p e r c h o r fl o u n d e r fi l l e t s t a b l e s p o o n s b u t t e r o r m a rg a r i n e , m e l ted t a b l espoon lemon j u i ce tab lespoon s catsup t e a s p o o n W o rc e s t e rs h i re s a u c e t e a s p o o n sa l t t e a s p o o n d ry m u s t a rd c o o ked p a red m ed i u m p o t a t o e s , c u t i n t o :Ya - i n c h s l i c e s t a b l e s p o o n s b u t t e r o r m a rg a r i n e , m e l ted t a b l e s p o o n s g ra t ed Pa r m e s a n c h eese

T h a w fi l l e t s

if frozen ; c u t

i n t o s e rv i n g

p i ec e s . S e t o v e n c o n t ro l a t b ro i l a n d / o r 550°. P l ac e fi s h o n greased rac k i n b r o i l e r pan. Mix 2 t a b les poo n s b u t ter, the l e m o n j u i c e , c a t s u p , W o rc e s t e rs h i re s a u c e , s a l t a n d m u s t a rd ; b r u s h p a r t o f s a u c e o n fi s h . B ro i l fi s h w i t h t o p s 4 i n c h e s f r o m h e a t 8 m i n u tes, brush i n g with sauce once o r t w i c e. T u r n f i s h ; b r u s h w i t h re m a i n i n g s a u c e . A r ra n g e p o t a t o s l i c e s o n b ro i l e r r a c k. B r u s h 2 t a b l es p o o n s b u t t e r o n p o t a t o e s a n d s p r i n k l e w i t h c h e e s e. B ro i l u n t i l f i s h f l a k e s ea s i l y w i t h f o r k a n d p o t a t o e s a re go l d e n b ro w n , a b o u t 5 m i n u t es. 2 s e rvings.

Time-saver : N o cooked potatoes o n h a n d

- a n d n o t i m e to c o o k t h e m ? U s e 1/2 pac k a g e ( 1 6 - o u n c e s i z e ) f ro z e n s l i c e d panf r i ed o r F re n c h f r i ed potatoes i n stead .

27

1

Y2 2

c u p a l l - p u r p o s e fl o u r* o r c a k e fl o u r c u p sugar teaspoon soda t e a s p o o n sa l t teaspoon baki n g powder c u p water c u p b u t term i l k c u p s h o rt e n i n g egg teaspoon van i l l a o u n c e s m e l t ed u n s w e e t e n ed c h oc o l a t e (coo l ) F u d g e F ro s t i n g ( b e l o w )

H e a t o v e n t o 350° . G re a s e a n d fl o u r b a k i n g p a n , 8x8x2 o r 9 x 9 x 2 i n c h e s. I n t o l a rge m i x e r b o w l , m e a s u re a l l i n g red i e n t s e x c e p t F u d g e F ro s t i n g. B l e n d o n l o w s p eed

Y2 m i n u t e , s c ra p i n g b o w l c o n s t a n t l y. B e a t o n h i g h s p e e d 3 m i n u t e s , s c ra p i n g b o w l o c c a s i o n a l l y . Po u r i n t o p a n . B a k e u n t i l w o o d e n p i c k i n s e r t ed i n c e n t e r c o m e s o u t c l e a n , 30 t o 3 5 m i n u t e s . C o o l . F ro s t w i t h F u d g e F ro s t i n g . * I f u s i ng sel f - r i s i n g f l o u r , o m i t sod a , sa l t a n d ba k i n g powd e r .

F u d ge Frosting

c u p s h o rt e n i n g c u p sugar 2 s q u a res ( 1 o u n c e e a c h ) u n swee t e n ed c h o c o l a t e YJ c u p m i l k 114 t e a s p o o n s a l t t e a s p o o n va n i l l a 14 1

I n 2 - q u a r t s a u c e p a n , h e a t a l l i n g red i e n t s exc e p t va n i l l a t o ro l l i n g b o i l , s t i r r i n g o c c a s i o n a l l y . B o i l 1 m i n u t e w i t h o u t st i rri n g. Place pan i n bowl o f i c e a n d water; beat f r o s t i n g u n t i l c o o l a n d o f s p re a d i n g c o n s i s t e n c y . S t i r i n v a n i l l a. E n o ugh ca k e.

fro s t i n g for 8- o r 9- i n c h s q u a re

Broiled Fish and Taters Buttered Peas Cabbage S law (page 41

f

Brown Beauty Cake with Fudge F rosting

28

M o re D i m e s T h a n D o l l a rs

EGGS DELMONICO

1 c a n ( 1 0 V2 o u n c e s ) c o n d e n sed

Eggs Delmonico Nutmeg Spi nach Apple-Orange Pinwheel Sa lad Coffee C runch Ba rs

c re a m of m u s h ro o m o r c ream of c h i c ken so u p V2 c u p s h redded n a t u ra l C h ed d a r c h eese 3 o r 4 hard-coo ked eggs, s l i c ed 1 t a b l e s p o o n fi n e l y c h o p ped pim iento H o t b u t t e red t o a s t o r t o a sted E n g l i s h m u ffi n s Pa p r i ka o r s n i p ped p a rs l ey I n 1 - q u a rt s a u c e p a n , h ea t so u p over m e d i u m h ea t u n t i l h o t a n d b u b b l y , 3_ t o 5 m i n u te s . S t i r i n c h eese; c o o k over l o w h e a t , s t i rr i n g occ a s i o n a l l y , u n t i l c h eese i s m e l t ed . F o l d i n eggs a n d p i m i e n t o ; h ea t t h ro u g h , a bo u t 2 m i n u tes . S e rve o n t o a s t ; s p r i n k l e p a p ri ka o n t o p . 2 s ervings.

Variation

U s e o n l y 2 eggs and fo l d in 1 can ( 3 1/4 o u n c e s ) t u n a , d ra i n ed a n d fl a ked . Crea m ed Eggs with Tu n a :

NUTMEG SPINACH

p o u n d fres h s p i n a c h

V2 t e a s p o o n sa l t Va t e a s p o o n n u t m eg

Dash lemon pepper

1 t a b l e s p o o n b u t te r o r m a rga r i n e R e m ove i m pe rfect l eaves a n d root e n d s o f s p i n a c h . Wa s h s p i n a c h ; d ra i n a n d p l ac e i n l a rge s a u c e p a n w i t h j u s t t h e w a t e r w h i c h c l i n gs t o l eaves. Cover a n d c o o k u n t i l s p i n a c h i s w i l t ed , 3 t o 5 m i n u te s . D ra i n . St i r i n sa l t , n u t m eg, l e m o n p e p p e r a n d b u t t er. 2 s e rvings.

Cook 1 p a c kage ( 1 0 o u n c e s ) froz e n c h o p ped s p i n a c h a s d i rect e d ; d ra i n a n d seaso n w i t h n u t m eg, l e m o n p e p p e r a n d b u tter.

Tim e-saver :

APPLE-ORANGE PINWHEEL SALAD

1 red a p p l e 1 o ra n ge , pa red a n d sect i o n ed C r i s p s a l a d g ree n s H o n ey Dres s i n g ( b e l o w ) C u t u n pa red a p p l e i n t o wed ges. A r ra n ge a p p l e wed ges a n d o r a n ge sec t i o n s i n p i n w h e e l d e s i g n o n sa l ad gree n s . D r i z z l e H o n ey D re s s i n g o n f r u i t . 2 s ervings.

Honey Dressing

M i x 1/4 c u p m a y o n n a i se o r sa l ad d re s s i ng, 2 t a b l es p oo n s h o n ey and 1 Y2 t e a s p o o n s l e m o n j u ice.

COFFEE CRUNCH BARS

c u p a l l - p u rpose fl o u r*

V2 c u p b ro w n s u g a r ( pa c k ed ) V2 c u p b u t ter o r m a rga r i n e , softe n ed 2 to 3 teaspoo n s p o w d e red i n s t a n t 1/4 Va V2 1/4 V2

coffee t ea s p o o n b a k i n g p o w d e r teaspoon salt t e a s p o o n va n i l l a c u p c h o p ped wa l n u t s c u p se m i sweet c h o c o l a t e p i eces

H e a t oven t o 350° . M i x fl o u r, sugar, b u t t e r , coffee, ba k i n g p o w d e r , sa l t a n d va n i l l a . S t i r i n n u t s a n d c h oc o l a t e p i ec e s . Press m i x t u re eve n l y i n to u n greased ba k i n g p a n , 9x9x2 i n c h e s . B a ke u n t i l l i g h t b ro w n a n d c r i s p, 20 t o 25 m i n u t es . C u t i n to ba rs, 3x1 Y2 i n c h es, w h i l e wa rm . 1 8 ba rs. * I f u s i ng self-ri s i n g flour, o m i t ba k i ng powder and salt.

M o re D i m e s Than D o l l a rs

H o n es t l y, n ow, wo u l d y o u peg t h i s m e a l a s a pe n n y-sq u eezer? D o u b l e i t w h e n y o u h ave a n o t h e r two s o m e over a n d see if t h ey d o n ' t say, " M ag n i fi c o ! " O n e rea so n : Y o u c a red e n o u g h t o m a ke t h o se b u t t e r s t i c k s from "scra t c h . " And t h ere's t h a t s p ec i a l s a l ad , too. A s for dessert, i t' s o n e of t h e m o re cost l y o n e s w h e n y o u o rd e r i t i n a n I ta l i a n resta u ra n t . Yet i t ta kes so l i tt l e t i m e ( a n d m o n ey ) t o m a ke i t a t h o m e t h i s easy way.

ITALIAN SPAGHETTI

lf2 p o u n d g ro u n d beef 3 t a b l es p o o n s m i nced o n i o n 1 c a n ( 8 ou nces) tomato sauce 1 c a n (6 o u n c e s ) t o m a t o p a s t e 1 c u p water \4 t e a s p o o n s a l t \4 te a s p o o n ga r l i c powd e r 1 4 t e a s p o o n o rega n o l eaves 114 teaspoon ba s i l 3 Y2 t o 4 o u n c e s u n cooked s p a g h e t t i G ra t ed Pa r m e s a n c h eese I n 8- i n c h s k i l l et , c o o k and s t i r m ea t u n t i l b row n . S t i r i n re m a i n i n g i n g red i e n t s exc e p t spagh e t t i a n d c h eese. H ea t to bo i l i n g . R e d u ce h e a t ; cover a n d s i m m e r 1 h o u r. W h i l e s a u c e s i m m e rs, c o o k s p a g h e t t i a s d i rect e d o n pac kage. Serve s a u c e o n hot s p a g h e t t i ; pass Pa r m e s a n c h eese. 2 s e rvings.

TOSSED SPINACH SALAD

2 c u ps b i te - s i ze p i eces s p i n a c h l eaves ( a b o u t 5 o u n c e s ) 2 o r 3 rad i s h es, s l i c ed 2 s l i c es o n i o n , s e p a rated i n to r i n g s O i l - a n d - v i n ega r d ress i n g Toss s p i n ac h , rad i s h s l i c e s a n d o n i o n r i n gs i n bow l . S e rve sa l a d w i t h o i l - a n d - v i n eg a r d ress i n g. 2 s e rvings.

29

B U TTER STICKS

1/4 c u p b u t t e r o r m a rg a r i n e 1 c u p bu tterm i l k ba k i n g m i x \4 c u p w a t e r Sa l t H ea t ove n t o 42 5 ° . I n ove n , m e l t b u t t e r i n b a k i n g pa n , 9x9x2 i n c h e s . S t i r b a k i n g m i x a n d water w i t h fo r k t o a s o ft d o u g h . T u r n o n to fl o u red c l o t h - c overed b o a rd ; s m oo t h d o u g h i n to ba l l a n d k n ea d 5 t i m es . Ro l l i n t o rec ta n g l e, 6x4 i n c h es . C u t i n to 8 s t r i ps, 4x3/4 i n c h . D i p e a c h s t r i p i n t o m e l te d b u t t e r, c o a t i n g a l l s i d e s , a n d a rra n ge i n p a n . S p r i n k l e sa l t l i g h t l y o n s t r i p s . B a ke u n t i l go l d e n b row n , 1 0 t o 1 2 m i n u te s . 8 stic k s .

BISCUIT TORTONI

2 t a b l e s p oo n s va n i l l a wafer o r m a c a ro o n c ru m b s 1 t a b l e s p o o n d i c e d c a n d i ed o r we l l - d ra i n ed m a ra s c h i n o c h e r r i e s 2 t a b l e s p o o n s d i c ed r o a s t e d al monds Y2 p i n t va n i l l a i c e c re a m ( 1 c u p ) L i n e 2 m u ffi n c u p s w i t h p a p e r b a k i n g c u p s . M i x c ru m b s , c h e rri e s a n d a l m o n d s . S o f t e n i c e c re a m s l i g h t l y; fo l d i n c ru m b m i x t u re . D i v i d e i c e - c rea m m i x t u re b e t w e e n m u ffi n c u p s . Decorate eac h w i t h red c h erry h a l f a n d s l i c e s of g ree n c h e rry t o rese m b l e a fl ower. F reeze u n t i l fi r m . 2 servings.

Italian Spaghetti Tossed Spinach Salad Butter Sticks Biscuit Tortoni

30


Viva ro u n d ste a k! W h e n a m e re 1/2 po u n d of same can i n s pi re s u c h a savory , satis fyi n g dis h , the eco n o m y bit a l most becomes a j oy . The s a l ad ' s a ref reshi n g con trast t o the s picy m ai n dis h , a n d the su ndaes a re g l o rio u s l y ric h .

Mexican Steak 'n Beans Orange-Cucumber Salad Cornmeal Butter Sticks (page 45) H ot Fudge-Cinnamon S undaes

M E X I CAN STEAK 'N B EAN S

1/2 po u n d beef ro u n d stea k, V2 to 3!4 inch thic k ta b l espoon f l o u r 1/2 t o 1 teaspoon c hi I i powd e r % teaspoon s a l t 1/s teaspoon peppe r 1/s teaspoon gro u n d c u mi n , if desi red 1 ta b l e s poon sa l ad oi I 1/2 c u p wate r 114 c u p c hi l i s a u c e % c u p s liced c e l ery 1 medi u m o nio n , c h o p ped (about 1/2 c u p) carrot, c u t d i ago n a l l y i n to 1/2 -i n c h s lices sm a l l green pepper, cut i n to % -i n c h strips can (8 o u n ces) kid n ey bea n s Cut meat i n to l -i n c h piece s . Mix f l o u r , chi li powder, salt, pepper and c u m i n ; coat meat with f l o u r mixt u re . Heat oi l i n 8-i n c fl s ki l let; brown meat over medium heat, about 1 0 min u tes . Drain off fat. Sti r i n wate r, c hi li s a u c e , ce l e ry a n d onio n ; heat t o boi li n g . Red uce heat; cover and sim mer unti l meat is a l most tender, 30 to 45 minutes . (Add sma l l amount of water if necessary . ) Add carrot; cover a n d si m m e r 2 0 mi n utes . Sti r i n g r e e n p e p p e r a n d bea n s (with liq uid ) ; cover and si m m e r u nti l green pepper i s c ris p-te n d e r and bea n s a re hot, about 1 0 mi n utes . 2 servings .

ORAN G E-C U C U M B E R SALAD

orange, pa red and sectioned medi u m c u c u m be r , s liced s m a l l onio n , s liced a n d sepa rated i n to ri ngs O ra n ge D ressi n g ( page 64) o r F re n c h d ressi n g C risp s a l a d gree n s Toss o r a n ge secti o n s , c u c u m be r s lices, onion rings and Orange Dressing i n bow l . Cove r a n d ref rigerate 1 to 2 h o u r s . To se rve , remove s a l ad with s l otted s poon to s a l a d gree n s . 2 servings .

H OT F U DG E-C I N N AMON S U N D A E S

Prepa re Hot F u d ge Sauce (bel ow) o r heat about % c u p c o m m e rcia l l y p repa red c h o c o l ate s a u ce . S poon 1/4 c u p hot s a u c e o n s c o o p s of ci n n a m o n o r v a ni l l a i c e c rea m . 2 servings . Hot Fudge Sauce

3!4 c u p h a lf-a n d - h a lf or evapo rated mi l k c u p sugar 2 o u n ces u n sweete ned c h oc o l ate 2 ta b l espoo n s b u tter or m a rgari n e 112 tea s poon v a n i I I a 1/4 tea s poon sa l t

Heat h a lf-and - h a lf a n d s u ga r t o ro l li n g boi l , sti r ri n g c o n sta n t l y . B oi l a n d sti r 1 mi n ute . Red uce heat; add c h o c o l ate a n d sti r u n ti l c h o c o l ate is m e l ted a n d s a u c e i s s m ooth . ( If sauce h a s s ligh t l y c u rd l ed appea r a n c e , beat u n ti l c re a m y s mooth . ) Remove from heat; sti r i n b u tte r , v a ni l l a and s a l t . 7 Y2 c ups . Note: Ref r i gerate l eftover sauce i n cov

ered contai n e r . To use agai n , re h eat ove r l ow heat, sti r ri n g consta n t l y .

32

M ore D i mes Than D o l lars

CRUSTY CURRIED CHICKEN

BUTTERED BROCCOLI

WITH BISCUITS

Crusty Curried Chicken with Biscuits Buttered Broccoli G reen Bean-Tomato Vinaigrene Froated M elon Wedgea with Berriea

2 t a b l es p o o n s s a l a d o i l Y2 c u p b u t t e r m i l k b a k i n g m i x 1 t a b l es po o n c u rry powd er teaspoon s a l t Va t e a s p o o n p e p p er 1 V2 pou n d s c h i c ke n p i eces o r 2 - p o u n d b ro i l er-fryer c h i c ke n , q u art e red 1 c u p butterm i l k b a k i n g m ix 1f4 c u p water 2 c a n n ed p e a c h h a lves, i f d e s i red H ea t oven to 425° . Po u r o i l i n to ba k i n g p a n , 9x9x2 or 1 P/4x7hx1 Y2 i n c h e s . M i x Y2 c u p ba k i n g m i x , t h e c u rry powd er, s a l t a n d p e p pe r; c o a t c h i c ke n w i t h m i x t ure. P l a c e c h i c k e n s k i n s i d e do w n i n p a n . B a ke u n covered 35 m i n u te s . M i x 1 c u p ba k i n g m i x a n d t h e water to a soft d o u g h . Turn c h i c ke n , p u s h i n g p i eces t o o n e s i d e of p a n . D ro p d o u g h by s p o o n fu l s ( 5 ) i n t o pan i n s i n g l e l ayer n e x t to c h i c ke n . Arra n g e pea c h e s o n c h i c k e n . B a k e u n t i l b i sc u i t s are l i g h t brown a n d c h i c ke n i s t e n d er, a b o u t 1 5 m i n u tes. 2 s e rvings.

Ch icken

H ea t 1 i n c h s a l ted water ( Y2 t e a s p o o n s a l t to 1 c u p w a t e r ) t o bo i l i n g . A d d b ro c co l i ; c o ver a n d h ea t t o b o i l i n g . C o o k u n t i l s te m s a re t en d er, 1 2 t o 1 5 m i n u te s . D ra i n ; d o t w i t h 1 t a b l es p o o n b u t t er o r m a rga r i n e. 2 s e rvings.

GREEN BEAN-TOMATO VINAIGRETTE

1 c a n (8 o u n c e s ) c u t green bea n s , d ra i n ed 1f4 p i n t c h e rry t o m a toes, c u t i n t o h a l ve s 1 s m a l l o n i o n , s l i ced 1 c a n (2 o u n c e s ) s l i ced m u s h ro o m s , d ra i n ed 1;4 c u p I ta l i a n d ress i n g T o s s a l l i n gred i e n t s toget h er i n b o w l . C over a n d c h i l l a t l e a s t 2 h o urs, t o s s i n g o c ca s i o n a l l y. 2 s e rvings.

Variations Ga ucho

T r i m off l a rge l eaves of 314 to 1 p o u n d b ro c c o l i ; re move t o u g h e n d s o f l ower s te m s. Wash brocc o l i . If stems are t h i c k e r t h a n 1 i n c h i n d i a m et er, m a ke l e n g t h w i s e ga s h e s i n e a c h ste m .

w i th

Ch ived

B i s c u i ts :

S u b st i t u te 2 t ea s p o o m c h i l i powder for t h e c urry powd er; before m i x i n g b i s c u i t d o u g h , a d d 1 Y2 tea s po o n s s n i p ped c h i ves to baki ng m ix. S u bst i t u te 1/4 t e a s p o o n t h y m e l eaves a n d 1;4 teas poon rose m a ry l eaves for the c u rry powder. H erbed Ch icken with B is c u its:

FROSTED MELON WEDGES WITH BERRIES

P l a c e scoo p of your favori te s h erbet i n c e n t e r o f e a c h of 2 m e l o n wed g e s ; t o p eac h w i t h 114 c u p berr i e s . H e re a re s o m e co m b i n a t i o n s y o u m i g h t l i ke : H o n ey d ew m e l o n , l e m o n o r p i n ea p p l e s h erbet, ras p b e rr i e s o r s t ra w berr i e s . C a n t a l o u pe o r Pers i a n m e l o n , o ra n ge s h er bet, b l a c k be rri e s . C re n s h aw m e l o n , l i m e s h erbet, b l u e ber r i e s or b l a c k be rri e s . 2 s ervings.


POT ROAST WITH

HERBED NOODLES

CARROTS AND ONIONS

3 to 4 o u n c e s u n c o o ked n o od l es ( 1 to 1 Y2 c u p s ) 1/4 t e a s p o o n t h y m e l eaves 114 teaspoon b a s i l l eaves 114 teaspoon s n i p ped p a rs l ey 1/4 t e a s p o o n s n i p p e d c h i ves o r f i n e l y c h o p ped o n i o n 1 t a b l es p o o n b u t t e r o r m a rg a ri n e , m e l t e d

2 t a b l e s po o n s s a l a d o i l 2 - po u n d beef c h u c k p o t roa s t

V2 t e a s p o o n s a l t 114

teaspoon pepper

Y2 cup water 4 4 114

m ed i u m c a rrot s , h a l ved lengthwise small onions teaspoon s a l t Ket t l e G ravy ( b e l o w ) , i f d e s i red

H eat o i l i n D u t c h oven or l a rge s k i l l e t ; b rown m eat over m ed i u m h ea t , a b o u t 1 5 m i n u te s . S p r i n k l e V2 tea s p o o n sa l t a n d t h e p e p p e r o n m ea t . A d d w a t e r; cover t i g h t l y a n d s i m m er o n ra n g e o r i n 3 2 5 ° oven 1 V2 h o u rs . ( A d d sm a l l a m o u n t of w a t e r i f n ec e s s a ry . ) Add vegeta b l e s a n d 1/4 teas p o o n sa l t ; cook u n t i l meat i s t e n d e r a n d vege ta b l e s a re d o ne, a b o u t Y2 h o u r. P l ac e meat a n d veget a b l es o n wa r m p l a t ter; keep wa rm w h i l e m a k i n g gravy. S e rve m ea t w i t h g ravy. 2 s ervings.

Kett l e Gravy

S k i m excess fat fro m m e a t b ro t h . M e a s u re b rot h ; i f n ecessa ry a d d e n o u g h w a t e r ( o r vegeta b l e coo k i n g l i q u id , c o n so m m e o r vegeta b l e j u i c e ) to m ea s u re Y2 c u p a n d po u r i n to pa n . M i x 2 t a b l e s poo n s c o l d water a n d 1 t a b l es p o o n fl o u r. S t i r fl o u r m i x t u re i n to b rot h . H eat t o b o i l i n g, s t i r ri ng c o n s ta n t ly . B o i l a n d s t i r 1 m i n u t e . If d e s i red , s t i r i n few d ro p s bott l ed b ro w n bo u q u et s a u ce. Sea s o n w i t h s a l t a n d p e p p e r . I f you p refer a t h i n n e r g ravy, s t i r i n s m a l l a m o u n t of a d d i t i o n a l l i q u i d . Y2 c up. Note:

If u s i n g q u i c k- m i x i n g fl o u r, j u st st i r i n t o co l d water w i t h f o r k . I f u s i n g reg u l a r fl o u r, s h a ke water a n d fl o u r i n c o v e red j a r- b e s u re to put water in j a r fi rst, t h e n t h e f l o u r.

33

Pot Roast with Carrots and Onions

C o o k nood l e s i n 1 q u a rt b o i l i n g sa l t ed w a t e r ( 1 Y2 teas p o o n s sa l t ) u n t i l t e n d e r, 7 to 1 0 m i n u tes. D ra i n n o od l es a n d ret u r n to s a u c e pa n . M i x re m a i n i n g i n g red i e n t s; po u r o n to n ood l es a n d t o s s . 2 s ervings.

WARM CARAMEL PEARS

1 c a n ( 8 1/2 ou nces) pea r h a l ves Va n i l l a i c e c re a m 1/4 tea s poon c i n n a m o n 1/4 c u p c a r a m e l i ce-c ream to p p i n g H eat p e a r s ( w i t h s y r u p ) i n s m a l l sa u c e p a n . D ra i n . S p o o n pears i n to s e rv i n g d i s h es . T o p w i t h scoops o f i c e c rea m . S t i r c i n n a m o n i n to c a ra m e l t o p p i n g ; po u r o n eac h s e rv i n g . 2 s ervings.

To i n s u re t h a t Ket t l e G r avy wi l l b e s m o ot h . s t i r c o n s t a n t l y as yo u a d d t h e f l o u r-wa t e r t o t h e b ro t h

The

brot h w i l l h ave more fl avor a n d color if the m e a t was browned s l ow l y .

H erbed Noodles Toaaed Green Salad Whole Wheat Rolla Warm Caramel Pears

34

Barleyb u rger Stew Hot French B read Fresh Vegetable Rel ishes ( p age 46) Praline Squares


BARLEY B U R G E R STEW

PRA L I N E S Q U A R E S

1/2 1/2 % 2 1/4 1/2 1 1 1/4 1/4

1/4 1 1 1 314 1 1/2 1!2

po u n d g ro u n d beef c u p c h o p ped o nion cup c h o p ped c e l e ry c u ps to m ato j u i ce <; u p water teaspoon sa l t to 1 112 teas poo n s c hi li powde r teas poo n pepper cup u n coo ked b a r l ey

c u p s h o rte ni n g o r s a l ad oi l c u p b rown s u g a r (packed) egg teaspoon v a ni l l a c u p a l l - p u rpose f l o u r* teaspoon baki n g powde r teaspoon s a l t c up c h o pped n u ts

In 3 - q u a rt s a u c e pa n , cook a n d sti r meat and onion u nti l meat i s brown and onion i s te nde r . D rai n off fat . Sti r in re mai ni n g i n gredients; heat t o boi li n g . Red uce heat; cover and si mmer u nti l barley is done and stew is desi red consistency, about 1 hour.

Heat oven to 3 5 0°. G rease baki n g pa n , 8 x 8 x 2 i n c h e s . Me l t s h o rte ni n g i n s a u ce pan over low heat. Remove from heat; mix in s u g a r , egg and v a ni l l a . Sti r i n re m ai n i n g i n g redie n ts . Sp read i n pa n . B a ke 2 5 mi n u tes . W hi l e warm , c u t i nto 2 -i n c h sq u a re s .

2 servings .

1 6 s q u a res . * I f usi ng self- r i s i n g flo u r , o m i t b a k i n g powder a n d salt.


SKILLET MACARONI AND CHEESE

GINGERBREAD STACKS

3 ta b l espoo n s b u t t e r o r m a rga r i n e 1/2 package (7.25-o u n ce s i ze ) macaron i a n d c h eese* 2 ta b l es poo n s c h o p ped green pepper 1 1/2 cups hot water lf2 to % c u p c u bed coo ked ham o r pork l u n c heon m ea t 1/2 t e a s p o o n d ry m u stard 2 t a b l espoo n s cho pped p i m i e n to , i f d e s i red

WITH HOT BUTTERSCOTCH SAUCE

M e l t b u t t e r i n 8- i n c h s k i l l e t . Coo k a n d st i r m a c a ro n i a n d green pepper over m ed i u m heat u n t i l m acaro n i i s l i g h t go l d e n , 3 t o 5 m i n u tes. St i r i n water. Cove r a n d s i m m e r u n t i l m acaro n i i s t end e r , a b o u t 1 5 m i n u te s . St i r i n m eat, Sa u ce M i x a n d m u st a r d . S i m m er, st i rr i n g con sta n t l y , u n t i l m ea t i s h o t a n d c h eese s a u c e i s t h i c ke n e d , a b o u t 2 m i n u tes. St i r i n p i m i e n to . 2 servings.

*To u se h a l f t h e package, m ea s u re co n t e n t s a n d d i v i d e i n h a l f ( a p p ro x i m ate l y % c u p macaron i a n d 2 tab l es poo n s S a u c e M i x ) . To store re m a i n i n g m i x , c l o se p a c k a g e sec u re l y a n d u se w i t h i n 2 w e e k s .

SCALLOPED TOMATOES

c a n (8 o u n c e s ) st ewed t o m a toes Va teaspoon s a l t % teaspoon sugar Dash pepper t e a s p o o n b u t te r or m a rga r i n e YJ c u p seaso ned c ro u t o n s I n s m a l l s a u cepa n , h eat t o m atoes, s a l t , s u g a r a n d p e p per to b o i l i n g . Red u c e h ea t ; cover a n d s i m m er 5 m i n u tes. St i r i n b u t t e r ; s p r i n k l e c ro u t o n s o n t o p . 2 s ervings.

35

V2 pac kage ( 1 4 . 5 - o u n ce s i z e ) g i n g e r b read m i x * V2 c u p l u kewarm w a t e r Y4 c u p b u t t e rsco t c h i c e - c rea m topping V a n i l l a i c e c rea m H e a t oven to 350 ° . G rease a n d fl o u r l o a f pa n , 9x5x3 i n c h e s . I n s m a l l m i xe r bow l , m i x g i n ge r b read m i x a n d l u kewa rm w a t e r o n l o w speed . B e a t o n m ed i u m s p eed 2 m i n u t e s , s c ra p i n g b o w l freq u e n t l y , o r beat 300 st rokes by h a n d . Po u r i n t o p a n . B a k e u n t i l wood e n p i c k i n se rted i n c e n t e r co m es o u t c l e a n , 1 5 to 20 m i n u t e s . H e a t b u t t erscotch t o p p i n g . C u t 2 s e rv i n gs from g i n ge r b re a d; s p l i t e a c h p i ec e . ( U s e re m a i n i n g g i n ge r b read a s s u ggested b e l o w . ) F i l l l a y e rs w i t h i c e c rea m ; t o p w i t h h o t b u t t e rsc o t c h t o p p i n g . 2 s e rvings.

*To u se h a l f t h e p a c kage, m ea s u re c o n t e n t s a n d d i v i d e i n h a l f ( a p p ro x i m a t e l y 1 V2 c u p s ) . T o s t o re re m a i n i n g m i x , c l ose pac kage sec u re l y and u se w i t h i n 3 weeks to make h o t g i n ge r b read . O r make the e n t i re p a c kage a t o n e t i m e a n d freeze l e f t o v e r g i n ge r b read fo r u se a s n ee d ed . T o p i t w i t h a p p l es a u c e a n d d a s h o f c i n n a m o n , wh i p ped t o p p i n g a n d s l i c e d b a n a n a s , l e m o n s a u c e a n d c rea m c h ee s e , va n i l l a i c e c re a m a n d c h oc o l a t e s a u c e o r peach s l i c e s a n d mocha w h i p ped c rea m .

Skillet M acaroni and Cheese Scalloped Tomatoes M arinated G reen Bean Salad (page 55) H ard Rolls G i ngerbread Stacks with H ot Butterscotch S auce

36

M o re D i mes T h a n D o l l a rs

W h e n yo u r d i m e s h ave to ro l l u p t h e i r s l eeves, h a m b u rger c a n be a va l i a n t h e l p er. E s p ec i a l l y i n a q u i c k- t o - t h e-ove n d i s h l i ke t h i s. O f c o u rse, y o u 've m ad e d e s sert ahead, so you s i m p l y s i t b a c k and re l a x . ( W h o c o u l d b l a m e y o u for l o o k i n g a touch smug?) Deep-dish H amburger Pie Cabbage Slaw (page 4 1 ) Garlic Bun Sticks Cherry-Berry Parfaits

DEEP-DISH HAMBURGER PIE

Y2 1f.t 1,4 Va 114 1

p o u n d g ro u n d beef c u p c h o p ped o n i o n teaspoon salt teaspoon pepper t e a s p o o n m o n o s od i u m g l u t a m a t e c a n (8 o u n c e s ) c u t g r e e n b ea n s , d ra i n ed V2 c a n ( 1 0314-o u n c e s i z e ) c o n d e n sed t o m a t o so u p or Y2 c u p c at s u p 1 c u p m a s h ed p o t a t o e s 3 t a b l es p oo n s s h red d ed n a t u ra l C h ed d a r c h eese H ea t oven to 350° . In 8- i n c h s k i l l e t , cook a n d st i r m e a t and o n i o n u n t i l m e a t i s b rown a n d o n i o n i s t e n d e r. S t i r i n seaso n i n gs, bea n s a n d so u p . Po u r i n t o u n g reased 1 -q u a rt c a s s e ro l e . Spoon m a s h ed potatoes o n m i x t u re and top w i t h c h eese. Bake u n t i l m i x t u re i s h o t a n d t o p i s s l i g h t l y b ro w n , a b o u t 30 m i n u te s . 2 s e rvings. Note:

Leftover m a s h ed potatoes can be u sed i n t h i s rec i pe . O r p re pa r e i n st a n t mashed potatoes as d i rected o n package for 2 serv i n gs .

GARLIC BUN STICKS

H ea t oven to 350°. B r u s h soft b u t t e r o r m a rg a r i n e o n 1 s p l i t f ra n k f u rter b u n o r 2 s l i c e s b re a d . S p r i n k l e wi t h g a rl i c s a l t a n d c u t i n t o s t r i p s . P l ace o n u n g reased b a k i n g s h ee t . Bake u n t i l g o l d e n b row n , a bo u t 1 5 m i n u te s . 2 s ervings.

C H E R RY- B E R RY P A R FA I TS

1 c u p b o i l i n g water pac kage ( 3 o u n c e s ) c h e rry- or s t ra w be rry- flavo red ge l a t i n 1 p a c kage ( 1 0 o u n c e s ) frozen s t ra w b e r r i e s 114 c u p co l d water Po u r b o i l i n g water o n ge l at i n in b o w l ; s t i r u n t i l ge l at i n i s d i sso l ved . St i r i n frozen s t ra w b e r r i e s u n t i l t h awed . St i r in c o l d w a t e r . C h i l l u n t i l t h i c ke n ed b u t n o t s e t , a b o u t 1 V2 h o u rs . Po u r 1 V2 c u p s of t h e gel a t i n m i xt u re i n to bo w l ; beat u n t i l l i g h t a n d fl u ffy. ( U se re m a i n i n g ge l a t i n m i xt u re a s s u ggested be l o w . ) D i v i d e between p a rfa i t g l a s s e s o r d es s e rt d i s h e s . Ch i l l u n t i l s e t , a b o u t 1 h o u r. G a rn i s h w i t h a d o l l o p o f wh i p ped t o p p i n g. 2 s ervings. Note:

You can u se t h e re m a i n i n g g e l a t i n m i xt u re f o r t o m o rrow's s a l ad . D i v i d e b e tween 2 i n d i v i d u a l m o l d s a n d c h i l l u n t i l s e t. O r s e rve a s a d es s e rt i f y o u l i ke : Po u r re m a i n i n g ge l a t i n m i x t u re i n to s m a l l s h a l l o w c o n t a i n e r a n d ch i l l u n ti l set. C u t gela t i n i n t o c u bes a n d l a y e r i n p a rfa i t g l a s s e s w i t h v a n i l l a p u d d i n g o r f ro z e n w h i p ped t o p p i n g ( t h awed ) .


COUNTRY-FRIED CHICKEN

LEMO N-FRESH MUSHROOM SALAD

S a l ad o i l % c u p a l l - p u rpose fl o u r Y2 teas poo n s a l t % teaspoo n pepper Va teaspoo n papri ka 1 Y2 p o u n d s c h i c k e n p i ec e s or 2 - po u n d b ro i l er-fryer c h i c k e n , q u a rte red or c u t u p

Y4

H ea t % i n c h s a l a d o i l i n l a rge s k i l l et . M i x fl o u r, s a l t , p e p per a n d p a p r i ka; coat c h i c ke n w i t h fl o u r m i x t u re. Cook c h i c k e n i n o i l o v e r m ed i u m h e a t u n t i l l i g h t b ro w n , 1 5 t o 2 0 m i n u tes. Red u c e h e a t ; c o v e r t i g h t l y a n d s i m m e r u n t i l t h i c ke s t p i eces a re t e n d er, 20 to 25 m i n u tes, t u rn i n g c h i c k e n o n c e o r tw i c e t o a s s u re eve n coo k i n g . ( A d d s m a l l a m o u n t o f water i f n e c e s s a ry . ) R e m ove cover the l as t 5 m i n u tes o f c o o k i n g t i m e t o c r i s p c h i c ke n . 2 s ervings.

PA N GRAVY

t a b l es p o o n d r i p p i ngs ( fa t and j u ices) t a b l es p o o n fl o u r Y2 t o % c u p l i q u i d ( b rot h , m i l k, veget a b l e l i q u i d , w a t e r ) S a l t a n d pepper Rem ove m e a t to warm p l a t t e r; keep warm wh i l e prepa r i n g gravy. Po u r d r i p p i n g s i n t o bow l , l e av i n g brown p a rt i c l es i n p a n . Ret u r n 1 t a b l espoon d r i p p i n g s to pa n . M i x i n fl o u r. Cook over l o w h ea t , s t i rri n g u n t i l m i xt u re i s s m oot h a n d b u b b l y. R e m ove fro m h ea t . S t i r in l i q u i d . H ea t to b o i l i n g , s t i rri n g co n s t a n t l y . B o i l a n d s t i r 1 m i n u te . I f d es i red, st i r i n f e w d ro p s b o t t l ed b r o w n bo u q u et s a u c e for co l o r. S e a s o n w i t h s a l t a n d p e p per. % t o 3;.1 c up.

37

po u n d fre s h m u s h ro o m s , s l i ced Le m o n - H e rb M a r i n ad e ( b e l o w ) 2 l e t t u ce wedges 2 l a rge t o m ato s l i c e s

P l ace m u s h ro o m s i n g l a s s d i s h . Po u r Le m o n - H e rb M a r i n a d e o n m u s h ro o m s ; cover a n d re fri gera t e u p to 1 2 h o u rs . P l a c e l e t t u c e wed ge w i t h t o m a t o s l i c e o n e a c h sa l ad p l a t e a n d t o p w i t h m u s h ro o m s a n d small amount of m a r i n ade.

Lemon-Fresh M ushroom S alad

lemon-Herb Marinade 114

1

114 Va Va

c u p salad o i l cup lemon ju ice t e a s po o n seaso n ed sa l t t e a s p o o n m a r j o ra m , b a s i l o r o rega n o t e a s p o o n s u ga r t e a s p o o n garl i c s a l t D a s h fres h l y g ro u n d p e p p e r

S h a ke a l l i n g red i e n t s toget h e r i n t i g h t l y covered j a r. % c up.

W h e n y o u st i r f l o u r i n to p a n d ri p p i n g s to m a ke P a n G ra vy , m a ke s u re y o u scrape in a l l t h e b rown p a rt i c l e s f o rm ed by coo k i n g t h e m e a t - t h e y ' re fu l l of fl avor a n d wi l l g i ve t h e g r avy a d e e p-brown c o l o r . D o n ' t fo rget t h a t P a n G ra vy c a n b e m a d e w i t h t h e d r t p p i n g s of a n y m e a t t h at ' s be e n p a nfr i e d . ove n roasted o r b ro i l e d , f ro m p o r k c h ops to the T h a n ks g i v i n g t u r key .

Pan Gravy M ashed Potatoes G reen Peas

2 s e rvings.

114

Country-fried Ch icken

Peach-Praline Shortcake (page 53)


SPLIT PEA SOUP

SPICY RAISI N CAKE

2 c u ps d r i ed s p l i t peas 2 q u a rt s wat e r 1 po u n d s m o ked h a m s h a n k o r h a m h oc ks o r 1 h a m b o n e 1 m ed i u m o n i o n , fi n e l y c h o p ped ( a bo u t Y2 c u p ) 1 c u p fi n e ly c h o p ped c e l e ry 1 s p r i g pars l ey 114 t e a s p o o n pepper 2 m ed i u m ca rrots, t h i n ly s l i ced

1 \4 c u p s a l l - p u rp o s e fl o u r* 1 cup sugar 1 Y2 teaspoo n s ba k i n g p o w d e r 1 teaspoon c i n n a m o n Y2 t e a s p o o n s a l t Y2 t e a s p o o n n u t m eg \4 t e a s p o o n c l oves 3/.t c u p m i l k YJ c u p s h o rt e n i n g 1 egg 1 c u p ra i s i n s B ro w n ed B u t t e r F ro s t i n g ( be l o w )

In l a rge s a u c e p a n o r D u t c h ove n , h ea t p e a s a n d w a t e r t o b o i l i n g; bo i l 2 m i n u t e s . Rem ove fro m h ea t ; c o v e r a n d l e t s t a n d 1 h o u r. Add h a m s h a n k , o n i o n , c e l e ry, p a r s l e y a n d pepper; h eat to b o i l i n g . Red u c e h ea t ; cover a n d s i m m e r 1 Y2 h o u rs . Add c a r ro t s ; cover a n d s i m m e r u n t i l c a rro t s a re d o n e a n d so u p i s o f d e s i red c o n s i s t e n c y , a b o u t 3 0 m i n u te s . Rem ove b o n e ; t r i m m ea t fro m b o n e a n d add m ea t to so u p . F o r a t h i n n e r c o n s i s t e n c y , st i r m i l k o r w a t e r i n t o so u p . S e a s o n to taste. Serve h a l f the so u p fo r t h i s m ea l . R e f r i g erate re m a i n i n g so u p for t h e n ex t d a y . O r po u r so u p i n to freeze r c o n ta i n e r a n d freeze. 2 s e rvings - a n d 2 fo r a n o th e r da y.

LETTUCE WEDGES WITH WALDORF DRESSING

Y2 c u p d i ced u n pa red red a p p l e 1/.t c u p seeded Tokay gra pe h a l ves 2 t a b l espoo n s c h o p ped c e l e ry Y2 c u p b l u e c h eese d res s i n g o r m a y o n n a i se Let t u c e wedges M i x a p p l e , grapes, c e l ery a n d d re s s i n g ; s p o o n o n l e t t u c e wed g e s . 2 s e rvings.

39

H eat o v e n to 350° . G re a s e a n d fl o u r b a k i n g p a n , 8x8x2 o r 9x9x2 i n c h e s . I n t o l a rge m i x e r bow l , m e a s u re a l l i n gred i e n t s except ra i s i n s and frost i n g. B l e n d o n l ow s p eed Y2 m i n u t e , s c ra p i n g b o w l c o n s t a n t l y . B e a t o n h i gh s p e e d 3 m i n u te s , s c ra p i n g b o w l o c c a s i o n a l l y . F o l d i n ra i s i n s . Po u r i n t o pa n . B a k e u n t i l wood e n p i c k i n serted i n c e n t e r c o m es o u t c l e a n , 35 to 4 0 m i n u t e s . Coo l ; frost w i t h B ro w n e d B u tt e r F ro st i n g . * I f u s i n g se l f - r i s i n g fl o u r , o m i t ba k i n g powder a n d sa l t .

B rowned B utter F rost i n g

3 t a b l e s poo n s b u tter 1 1/2 c u ps powd e red s u g a r 1/2 teaspoon v a n i l l a About 1 t a b l e s poon m i l k I n s m a l l s a u c e pa n , h ea t b u t t e r over m ed i u m h ea t u n t i l a d e l i ca t e b ro w n . M i x i n to s u ga r . S t i r i n van i l l a a n d m i l k u n t i l fro s t i n g i s s m o o t h a n d of s p read i n g c o n s i st e n c y . E n o ugh fros ting fo r a n 8- o r 9- i n c h s q u a re

ca ke. Variation

P l ac e p a p e r b a k i n g c u ps i n 1 5 o r 1 6 m u ffi n c u p s . Po u r b a t t e r i n to c u ps, fi l l i n g eac h Y2 f u l l . B a k e 25 to 30 m i n utes.

Spic y Ra isin Cup c a k e s :

Split Pea Soup Assorted Crackers Lettuce Wedges with Waldorf Dressing Spicy R a isin Cake with Browned Butter Frosting

40


GARLIC-CHIP CHICKEN

1 4 c u p s h o rt e n i n g ( p a rt b u t ter) o r

Garlic-Chip C hicken Quick Scalloped Potatoes S killet Asparagus Cranberry Rel ish Salad Brownies il Ia M ode

s a l ad o i l tea s p o o n g a r l i c s a l t Vs tea s p o o n p e p p e r 1 V2 po u n d s c h i c k e n p i eces o r 2 - p o u n d b ro i l e r - fryer c h i c ke n , q u a rte red bag ( 3 V2 o u n c e s ) p o t a t o c h i p s , c r u s h ed ( a b o u t 1 V2 c u p s ) H e at o v e n to 400°. I n ove n , m e l t s h o rt en i n g w i t h g a r l i c s a l t a n d p e p p e r i n b a k i n g p a n , 9x9x2 i n c h e s. D i p ch i c ke n i n to s h o rt en i n g to c o a t a l l s i d e s , t h e n ro l l i n p o t a t o ch i p s . P l ace s k i n s i d e d o w n i n pa n . B a k e u n covered 3 0 m i n u t e s . T u r n ; b a k e u n t i l t h i c kest p i eces a re t e n d er, a b o u t 30 m i n u tes. 2 s ervings.

Q UICK SCALLOPED POTATOES

Heat oven to 400u . Measu re contents of pac kage ( 5 . 2 5 o u n ces) sca l l o ped pota toes ; d i v i d e i n h a l f ( a p p rox i m ate l y 1 c u p potato s l i ces a n d 3 ta b l espoo n s sauce m i x) . * P l ace h a l f t h e potato s l ices i n u n greased 2 1/2 -c u p o r 1 -q u a rt cassero l e . Spr i n k l e 3 ta b l es poo n s s a u ce m i x o n s l i ces . Sti r i n h a l f t h e a m o u nts o f b u tte r, water a n d m i l k c a l l ed fo r o n pac kage . B a ke u n covered u n t i l potatoes a re te n d e r and go l d e n brow n , 2 5 t o 3 0 m i n utes . 2 generous s ervings .

*To store re m a i n i n g m i x , c l ose package sec u re l y and u se w i t h i n 2 wee ks .

SKILLET ASPARAGUS

B re a k off t o u g h e n d s of 3;4 to 1 po u n d a s pa ra g u s as f a r d o w n a s sta l ks s n a p eas i l y . W a s h a s p a rag u s a n d r e m o v e s c a l e s i f s a n d y o r t o u g h . F i l l 1 0- i n c h s k i l l et YJ f u l l w i t h water; a d d Y2 t e a s p o o n s a l t a n d h ea t t o b o i l i n g . A d d a s p a ra g u s ; h eat t o bo i l i n g . Cover a n d c o o k u n t i l s t a l k e n d s a re c r i s p- t e n d er, 8 t o 1 2 m i n u t es. D ra i n ; ret u rn a s p a ra g u s t o s k i l l e t t o d ry . D o t w i t h 1 t a b l es p o o n b u t te r o r m a rga r i n e . 2 s ervings.

CRA NBERRY RELISH SALAD

1 c u p b o i l i n g water p a c kage ( 3 o u n ce s ) l e m o n - fl av o red gel a t i n 1 pac kage ( 1 0 o u n c e s ) froz e n c r a n b e r ry - o r a n g e re l i s h L e tt u c e Po u r b o i l i n g water o n to ge l at i n i n bow l ; s t i r u n t i l ge l a t i n i s d i s s o l ved . S t i r i n frozen re l i s h u n t i l t h awed . Po u r i n t o 4-c u p m o l d o r 4 t o 6 i n d i v i d u a l m o l d s . C h i l l u n t i l fi r m . P l a c e 2 s e rv i ngs o n l e t t u ce; i f d e s i red , t o p w i t h m a yo n n a i se . S e rve re m a i n i n g g e l a t i n t o p ped w i t h wh i p ped c rea m a s d es s e rt t h e n ext d a y . 2 s ervings - a n d 2 o r m o re fo r a n o th er da y. Note : P i n e a p p l e-flavored ge l at i n c a n be

su bsti tuted fo r the l e m o n -fl avored ge l at i n . A n d fo r v a r i ety, add o n e of the fo l l ow i n g : 1 c a n (81/4 o u n ces) c r u s h e d p i n e a p p l e ( w i th syru p) ; 1 a p p l e , c h o p ped ; 1/3 c u p c h o p ped n u ts . BROW NIES A LA M ODE

Bake 1 package ( 1 5 o u n ces ) f u d g e b row n i e m i x a s d i rected . F o r each serv i n g , p l ace scoop of va n i l l a, coffee o r pepperm i n t ice c ream o n b row n i e sq u are . H eat 1,4 c u p c h oco late f u dge sa uce ; d ri z z l e o n i c e crea m .


I t' s a t o ss - u p . . . w h e t h e r y o u ' l l w a n t t o l i v e n t h i s e a s y o v e n m ea l w i t h t h e c r i s p a n d c r u n c h y A p p l e-Ce l e ry T oss o r t h e C a b b a ge S l a w. I f t i m e i s of t h e e s s e n c e , y o u m i g h t n o t e t h a t t h e s l aw ca n b e m a d e a h e a d a n d refri gerated .

MUSTARD SHORT RIBS

2 po u n d s beef s h o rt ri b s , c u t i n t o p i eces 2 m ed i u m o n i o n s , s l i ced 2 t a b l es poo n s prepa red m u s t a rd tablespoon lemon j u ice t e a s p o o n s u gar 1 teaspoon sa l t Y2 tea s po o n i n st a n t m i n c ed g a r l i c Y2 t e a s p o o n pepper H eat oven to 350° . In 8- i n c h s k i l l e t , b ro w n m ea t o v e r m ed i u m h e a t . P l ac e m ea t a n d o n i o n s l i c es i n u n greased 2 - q u a rt c a s s e ro l e . M i x re m a i n i n g i n g red i e n t s ; po u r o n m ea t . Cover t i g h t l y a n d b a k e u n t i l m ea t i s t e n d e r, a b o u t 1 Y2 h o u rs . 2 s e rvings.

BAKED SWEET POTATOES

H ea t oven to 350° . R u b 2 m ed i u m sweet potatoes w i t h s h o rten i n g ( fo r soft s k i n s ) . P r i c k w i t h fork t o a l l o w s t e a m t o e s c a p e . B a k e u n t i l t e n d e r, a bou t 1 h o u r. To s e rve, c u t c r i sscross g a s h i n e a c h t o p ; sq u eeze ge n t l y u n t i l s o m e of p o t a t o p o p s u p t h ro u g h o pen i n g. S e rve w i t h b u t t e r o r d a i ry s o u r c re a m . 2 s ervings.

41

APPLE-CELERY TOSS

1 Y2 c u ps b i te - s i z e p i ec e s l et t u c e 1 red a p p l e, s l i c ed 1.4 c u p d i ago n a l l y s l i c ed c e l e ry V4 c u p m ayo n n a i se o r o i l - a n d v i n eg a r d ress i n g Co m b i n e l e t t u ce, a p p l e s l i ce s a n d c e l e ry i n b ow l . P o u r m a y o n n a i s e o n a n d t o s s . 2 s e rvings.

M ustard S hort Ribs Baked Sweet Potatoes I talian G reen Beans

CABBAGE SLAW

2 c u p s coa rse l y s h red d ed c a b bage ( a b o u t YJ h ead ) Y4 c u p coa rse l y c h o p ped u n pa red c u c u m be r Dash salt 1.4 c u p m a y o n n a i se o r s a l a d d re s s i n g C o m b i n e c a b bage, c u c u m be r a n d sa l t i n b o w l . Po u r m a yo n n a i s e o n c a b bage m i x t u re a n d t o s s . 2 s e rvings.

BUTTERSCOTCH BREAD PUDDING

1 c u p soft b read c u b e s egg 1 t a b l es p o o n b u t t e r o r m a rg a r i n e , m e l ted 213 c u p m i l k 3 t a b l es p o o n s b r o w n s u g a r Y2 t e a s p o o n c i n n a m o n Y4 t e a s p o o n n u t m eg Dash salt VJ c u p ra i s i n s H eat oven t o 350° . P l a c e b read c u b e s i n b u t t e red 2 Y2 - c u p c a s s e ro l e . B e a t egg s l i g h t l y ; st i r i n b u tter, m i l k , b r o w n s u ga r, seaso n i n g s a n d ra i s i n s . Po u r e g g m i x t u re o n b read c u b e s . Bake u n t i l k n i fe i n s e rted h a l fway between c e n t e r a n d edge c o m e s o u t c l e a n , a b o u t 40 m i n u t e s . S e rve w a r m . T o p w i t h l i g h t c re a m i f y o u l i ke. 2 servings.

Apple-Celery Toss or Cabbage Slaw B utterscotch Bread Pudding

42

C hicken Cacciatore Spaghetti Zucch i ni Parmesan

M o re D i m es Tha n D o l l a rs

L o o k s co m p l i cated ? Wa i t-see how e a s y : W h i l e the c h icken cooks, stir up t h e s a u ce a n d scoop t h e s h e rbet. Prepa re t h e s a l a d s except f o r t h e d res s i n g a n d garn i s h . I f yo u ' re c a n ny, g ree n s w i l l b e a l ready w a s h e d and c h i l l e d . W h e n the rec i p e says " G o," a d d sauce to c h i c k e n . Then s t a rt t h e z u c c h i n i a n d s pa g h e t t i . Last m i n u te fi n i s h t h e s p i n ac h s a l a d s . I nd eed, a c o l o rf u l m e n u yo u ' l l s u re l y d ec i d e to re peat . . . aga i n a n d aga i n .

ZUCCHINI PARMESAN

C u t 1 m ed i u m z u c c h i n i i n t o s t ri p s , 2 x Y2 i n c h . H ea t 1 i n c h s a l ted water ( Y2 tea s p o o n s a l t to 1 c u p water) to bo i l i n g. A d d z u c c h i n i . Cover a n d h e a t to b o i l i n g ; c o o k u n t i l t e n d er, 7 t o 9 m i n u te s . D ra i n . A d d 1 t a b l e s p o o n b u t t e r o r m a rg a r i n e a n d t o s s . S p r i n k l e 1 t a b l es p o o n grated P a r m e s a n c h ee s e o n z u cc h i n i . 2 s ervings.

Fresh Spinach Salad Rainbow Parfaits

CHICKEN CACCIATORE

1;4

V2 Va Va 1

1 1 Y4

1 1,4

3 V2

Sa l ad o i l c u p a l l - p u rpose f l o u r tea s po o n s a l t t ea s p o o n p e p p e r t e a s p o o n p a p r i ka to 1 Y2 po u n d s c h i c ke n p i eces o r 2 - p o u n d b ro i l er- f ry e r c h i c k e n , cut u p j a r ( 1 5 o u n c e s ) m e a t l es s s pagh e t t i s a u c e c a n ( 2 o u n c e s ) m u s h ro o m s te m s a n d p i eces tea s p o o n i n s t a n t m i n ced garl i c teas poo n pars l ey f l a kes c u p s l i ced p i t t ed ripe o l i ves to 4 o u n c e s u n c o o k e d s p a g h e t t i

H ea t Va i n c h s a l a d o i l i n l a rge s k i l l e t . M i x fl o u r, s a l t , p e p p e r a n d p a p r i ka; coat c h i c k e n w i t h fl o u r m i x t u re . C o o k c h i c ken i n o i l over m ed i u m h ea t u n t i l l i g h t b row n , 1 5 to 20 m i n u tes. M i x s pa g h e t t i s a u ce, m u s h roo m s ( w i t h l i q u i d ) , g a r l i c , pars l ey f l a kes and o l ives. D ra i n fat f ro m s k i l l e t . Po u r s a u ce o n t o c h i c ke n . H ea t t o b o i l i n g . Re d u c e h ea t ; cover t i g h t l y and s i m m e r u n t i l t h i c ke s t p i eces o f c h i c ke n a re t e n d er, a bo u t 30 m i n u te s . W h i l e c h i c k e n s i m m e rs, c o o k s p ag h e t t i a s d i rected o n package. D ra i n . S erve c h i c k e n w i t h s p a g h et t i . 2 s e rvings.

FRESH SPINACH SALAD

2 c u p s b i t e - s i ze p i eces s p i n a c h l eaves ( a b o u t 5 o u n ce s ) 2 green o n ions, s l iced Seaso n ed sa l t 2 t a b l espoo n s i m i t at i o n baco n 2 t a b l espoo n s o i l -a n d -v i n eg a r d re s s i n g D iv i d e s p i n ac h between s a l a d b o w l s . S p ri n k l e o n i o n s l i ce s , seas o n e d sa l t a n d i m i t a t i o n bac o n o n s p i n ac h . D r i z z l e 1 t a b l espoon d re s s i n g o n each s e rv i n g . I f y o u l i ke, garn i s h w i t h l e m o n t w i s t s . 2 s ervings.

RAINBOW PARFAITS

C h o o s e 2 o r 3 f l a v o rs s h e rbet, s u c h a s ra s p be rry, p i n ea p p l e a n d / o r l i m e ( a b o u t V2 p i n t eac h ) . M a ke ba l l s w i t h s c o o p o r s p oo n . D i v i d e between pa rfa i t g l a s s e s a n d p l ac e i n freezer. A t s e rv i n g t i m e, fi l l g l a s s e s w i t h g i n g e r a l e, a n d if d es i re d , ga rn i s h each w i t h w h i p ped toppi ng. 2 s e rvings.


43

P u t y o u r c re a t i ve foot f o rwa rd w i t h a m e n u t h at ' s u n d u l l a l l t h e w a y c i o usly d e s s e rt .

sauced

c h i c ke n

from t h e d e l i to

B e a u t i fu l / I n d e e d !

the

ra i n bowed

Best of a l l ,

it ' s

s u i t e d t o t h e b a rest o f b u d g ets . B e s u re t o re m e m b e r t h i s d e s s e rt w h e n t h e h i g h c o st o f e n t e rt a i n i n g gets you down .

T h e rec 1 p e

1s

m e a nt for two . of c o u rs e - b u t a l l you h a ve t o do i s d o u b l e u p .

44

Dixie Bake with Buttermilk Biscuits Succotash Cranberry-Pi neapple Sa lad Chocolate-C innamon Ice C ream


DIXIE BA KE WITH BUTTERM ILK

SUCCOTASH

BISCUITS

1/2 pac kage ( 1 0-o u nce s i ze) froze n s u ccotas h 1/4 tea s poon s a l t D a s h pepper 2 ta b l espoo n s l i ght c re a m 1 ta b l e s poon b u tte r o r m a rga r i n e

c a n ( 1 2 o u n c e s ) p o rk l u n c h e o n meat 1 2 w h o l e c l oves 114 c u p a p r i c ot p re s e rves 1 tea s po o n water 1,4 tea s p o o n d ry m u s t a rd c u p b u t t e rm i l k ba k i n g m i x '14 c u p water H ea t oven to 425 S c o re t o p o f m ea t , c u t t i n g 1 2 sq u a res o r d i a m o n d s I i n c h d e e p . I n se rt c l ove i n ea c h sq u a re. P l ace m eat i n u n greased ba k i n g p a n , 8x8x2 i n c h es , p u s h i n g m eat to o n e s i d e o f p a n . M i x p reserves, 1 tea s p o o n water a n d t h e m u s tard; s p o o n o n m ea t . o.

St i r bak i n g m i x a n d 1/4 c u p w a t e r w i t h fork to a soft d o u g h . T u r n o n t o fl o u red c l o t h covered b o a rd ; s m o o t h d o u g h i n t o ba l l a n d k n ead 5 t i m es . R o l l d o u g h Y2 i n c h t h i c k . C u t i n t o f i v e 2 - i n c h b i s c u i ts; p l a c e i n p a n w i t h m ea t . B a ke u n t i l b i s c u i t s a re go l d e n brown a n d m eat i s h ot , 1 5 to 20 m i n u tes. 2 s e rvings. Tim e-saver:

F o rget a l l a bo u t k n ead i n g a n d ro l l i n g t h e d o u g h . I n s tead , d ro p by s p o o n fu l s ( 5 ) r i g h t i n to t h e p a n .

Cook s u ccota s h a s d i rected exce pt-use o n l y half the a m o u nts of wate r a n d sa l t c a l l ed fo r o n pac kage . D r a i n . A d d re m a i n i n g i n gred i e n t s ; heat, sti r r i n g occa s i o n a l l y , u nti l b u tter is m e l ted . 2 servings.

CRANBERRY-PINEAPPLE SALAD

1 c a n ( 8 o u nces) j e l l i ed c ra n be r ry s a u c e , c u t i nto 1/4- i n c h s l ices c a n ( 8 % ou nces) s l i ced p i n e a p p l e , d ra i ned C r i s p sa l ad gree n s A rra n g e c ra n b e rry a n d p i n ea p p l e s l i ces o n sa l ad g ree n s . Serve w i t h m a yo n n a i s e o r s a l a d d re s s i ng i f y o u l i k e . 2 s e rvings. Variation Cra n berry- Ora nge Sa la d: S u bs t i t u t e 1 o r a n ge , pa red a n d c u t i n t o 114- i n c h s l i ce s , for the pi neapple.

C H OCOLATE-CI N NAM O N ICE CREAM

scored t o form

Soften st i r i n cream t ra y o r

d i a m o n d s . as

2 s e rvings.

Pork l u n c h e o n meat c a n be

:;.� ��....:• shown h e re . o r

sq u a re s . I n sert a c l ove in e a c h d i a m o n d to m a ke somet h i n g s i m p l e l oo k l i ke som et h i n g spe c i a l .

1 p i n t c h o c o l a t e i c e c re a m s l i g h t l y , Y2 teas poo n c i n n a m o n . S p o o n i c e i n t o o r i g i n a l c o n t a i n e r , ref r i g e ra t o r d es s e rt d i s h es a n d freeze u n t i l fi rm .

M o re D i m � s Than D o l l a rs

R i d d l e : H ow d o y o u t u rn h o t c h i l i i n t o a fro z e n a s s e t ? Easy. S i m p l y d o u b l e t h e rec i p e a n d s t a s h h a l f i n t h e free z e r a s a h ea d s t a rt for a n o t h e r m ea l . T h e re ' s t i m e, w h i l e t h e c h i l i cooks, to t u rn o u t t h e b u t t e r s t i c ks, t o s s t h e sa l ad a n d s t i r u p t h e p u d d i n g d e ssert. T h e n fo r a q u i c k c h i l l , p o p t h e d essert d i s h e s i n t h e freez e r u n t i I read y to s e rve. A l l set ? T u rn o n a S o u t h - o f- t h e - Bord e r rec o rd t o g i v e y o u r d i n n e r a n a p p ro p r i a t e acce n t .

CHIL l CON CARNE

Y2 po u n d g ro u n d beef 1 m ed i u m o n i o n , c h o p p ed ( a bo u t Y2 c u p ) Y2 c u p c h o p ped g reen p e p p e r 1 can ( 1 6 ou nces) tomatoes c a n ( 8 o u n c e s ) t o m ato s a u c e tea s poon s a l t to 2 teaspoo n s c h i l i powd e r D a s h caye n n e red p e p p e r D a s h p a p r i ka 1 c a n (8 o u n c e s ) k i d n ey bea n s I n 8- i n c h s k i l l e t , c o o k a n d st i r m e a t , o n i o n a n d green pep per u n t i l m eat i s b ro w n a n d o n i o n i s t e n d e r . D ra i n o ff f a t . St i r i n re m a i n i n g i n gred i e n t s exc e p t bea n s . H ea t to b o i l i n g . Red u c e heat; cook u n cove red a bo u t 30 m i n u te s . S t i r in bea n s ( w i t h l i q u i d ) ; h eat u n t i l b u b b l y . 2 s e rvings.

CUCUMBER-ICE BERG SALAD

1 Y2 c u p s s h redded i c e b e rg l et t u c e Y2 m ed i u m c u c u m ber, c u t i n to c u bes G rated P a r m e s a n c h eese O i l - a n d - v i negar d res s i n g T o s s l e t t u c e a n d c u c u m be r c u bes i n b o w l ; s p r i n k l e c h eese o n t o p . S e rve w i t h d re s s i n g. 2 s e rvings.

45

CORNMEAL BUTTER STICKS

1/4 c u p b u t t e r or m a rg a r i n e Y2 c u p b u t t e r m i l k b a k i n g m i x Y2 c u p corn m e a l 114

c u p water Sa l t

H eat oven to 450° . I n o ve n , m e l t b u t t e r i n ba k i n g p a n , 9 x 9 x 2 i n c h es . S t i r b a k i n g m i x , c o r n m ea l a n d w a t e r w i t h fork t o soft d o u g h . T u rn o n t o fl o u red c l o t h -covered b o a rd ; s m o o t h d o u g h i n t o b a l l a n d k n ea d 5 t i m es . R o l l i n t o recta n g l e , 6 x 4 i n c h e s . C u t i n t o 8 s t r i p s , 4x314 i n c h . D i p each s t ri p i n t o m e l t ed b u t t e r , c o a t i n g a l l s i d es, a n d a rra n ge i n p a n . S p ri n k l e s a l t l i g h t l y o n s t r i p s . B a k e u n t i l go l d e n b row n , 1 2 t o 1 5 m i n u te s . S e rve h o t . 8 s ti c k s .

PINEAPPLE PUDDING

1 ca n (8 1/4 o u n ces) c r u s h e d p i n e a p p l e , d ra i n e d c u p van i l l a p u d d i n g Toasted coc o n u t Fo l d p i nea p p l e i nto p u d d i n g ; d i v i d e between dessert d i s h e s . C h i l l . To p each serv i n g w i t h coco n ut . 2 s e r vings .

Chili con Came C ucumber-I ceberg Salad R ipe Ol ives Cornmeal Butter Sticks Pineapple Pudding

46


S o m et i m es t h e v e ry s i m p l es t of m ea l s i s t h e m o s t m e m o ra b l e . E s pec i a l l y o n e w i t h s u c h p u n g e n t , o l d - w o r l d fragra n ce a n d h ea rty good n e s s . A l l t h i s a n d "ce n t s - i b l e " bes i d e s ! After t h e ro b u s t m a i n d i s h , you ' l l l i ke t h e co n t ra s t o f a l i g h t , refres h i n g d e s s e rt, j u s t t w e a k e d w i t h s p i cy overt o n e s.

Sausage and Sauerkraut with D umplings Fresh Vegetable Relishes Warm Rye Rolls Spiced Applesauce ii Ia M ode G ingersnaps

SAUSAGE A ND SAUERKRAUT WITH DUMPLINGS

1 c a n (8 o u n c e s ) s a u e rk ra u t 4 m ed i u m P o l i s h o r b ra t w u rst s a u sages 114 teaspoon c a raway seed 1 t a b l es p o o n c h o p ped o n i o n Y2 c u p water Y2 cup b u t t e r m i l k ba k i n g m i x 3 t a b l es p o o n s m i l k S n i p ped p a rs l ey I n sa u c e p a n , h e a t s a u e rk ra u t ( w i t h l i q u i d ) , s a u sages, c a raway seed , o n i o n a n d w a t e r to bo i l i n g. Red u c e h e a t ; cover a n d s i m m e r 3 0 m i n u te s . S t i r b a k i ng m i x a n d m i l k w i t h fork t o a s o f t d o u g h . D r op d o u g h by s po o n f u l s ( 2 o r 3 ) o n t o s a u e r k ra u t . C o o k u n cove red over low h ea t 1 0 m i n u t es; cover a n d coo k 1 0 m i n u tes. Rem ove d u m p l i n gs, s a u s ages and s a u e r k ra u t w i t h s l otted spoon to s e rv i n g p l atter. G a r n i s h w i t h p a rs l ey.

FRESH V EGETABLE RELISHES

A rra n g e a v a r i ety of veget a b l es a t t ra c t i v e l y o n s m a l l t ray o r i n m u g. S u gges t i o n s i n c l u d e : c h e r ry t o m atoes; c a rro t , c u c u m ber, c e l e ry o r z u c c h i n i s t i c k s ; g reen o r red pepper s t r i p s o r ri n g s . O r p re p a re a n y o f t h e vegeta b l e re l i s h es b e l o w . C h i l l u n t i l s e rv i n g t i m e . B ro c c o l i B u ds a n d Ca u l i flo were ts : B re a k h ea d o f b rocco l i o r c a u l i fl ower i n t o b i t e s i z e fl owerets. Ca rro t C u r l s : W i t h veget a b l e p a rer, c u t c a rrot l e n g t h w i se i n t o p a p e r - t h i n s l i ce s . R o l l u p s l i c e s a n d fasten w i t h p i c k s . P l a c e i n i c e a n d w a t e r. ( Re m ove p i c k s before s e rv i n g . )

R u n t i n e s of f o r k d o w n l e n gt h o f u n pa red c u c u m ber. C u t c ro s s w i se i n t o v e ry t h i n s l i c es.

C u c u m b e r Pe ta ls :

R e m o v e any loose l ayers of s k i n . T r i m , leav i ng a bo u t 3 i n c h e s o f gree n .

G reen O n io n s :

R e m ove s t e m a n d root e n d s f ro m l a rge rad i s h e s . M a k e t h i n c ro s s w i s e c u t s a l m o s t t h ro u g h rad i s h es. P l ace i n i ce a n d water. R a d i s h Fa n s :

o r Tu rn ip S trips : T h i n l y p a re raw r u t a b a g a o r t u rn i p; c u t i n t o n a rrow s t r i p s o r t h i n s l i ces. F o r an a t t ra c t i ve d e s i g n , u se a l a t t i c e c u tter. R u ta ba ga

2 s e rvings.

SPIC ED APPLESAUC E A L A MOD E

c u p a p p l es a u c e Y2 t e a s p o o n c i n n a m o n Y2 t e a s p o o n l e m o n j u i c e V a n i l l a i c e c re a m I n s m a l l s a u c e pa n , h e a t a p p l es a u c e , c i n n a m o n a n d l e m o n j u i c e , s t i rri n g o c c a s i o n a l l y , u n t i l h o t . D i v i d e a p p l es a u c e between d es s e rt d i s h es. T o p e a c h s e rv m g w i t h i c e c rea m . 2 s e rvings.


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47

Something Special ... Kitchen Know-How

48

More D i mes Than D o l l a rs

H o t d o g ! To a certa i n g e n e rat i o n , t h a t m e a n t "wow. " I t s t i l l d o e s w h e n a p p l i ed to t h i s hefty h ot s a l ad a n d f ra n ks .

FRANK FURTERS

Frankfurters H ot G erma n Potato Salad Buttered G reen Beans Cherry Skil let Cobbler

BUTTERED GREEN BEA NS

C o o k Y2 pac kage (9-o u n c e s i z e ) froz e n c u t green bea n s a s d i rected exc e p t - u se o n l y h a l f t h e a m o u n t s o f water a n d s a l t c a l l e d for o n p a c kage. D ra i n . D o t w i t h 1 t a b l e s p o o n b u t t e r o r m a rga r i n e a n d s p r i n k l e w i t h c h o p ped s a l ted pea n u t s, s u n fl o wer seed s or a l m o n d s .

Drop 4 l a rge fra n k f u rters ( a b o u t 3;4 po u n d ) i n t o bo i l i n g water. Cover; red u c e heat a n d s i m m e r u n t i l h eated t h ro u g h , 5 to 8 m i n u te s . Rem ove fra n k f u rters f ro m water w i t h tongs.

2 s e rvings.

2 s e rvings.

CHERRY SKILLET COBBLER

HOT GER M A N POTATO SALAD

2 m ed i u m p o t a t o e s , p a red a n d h a l ved 3 s l ice s baco n YJ c u p c h o p ped o n i o n 1 t a b l es p o o n fl o u r 2 teaspoo n s s u ga r 3f4 teaspoon sa l t 1,4 teaspoon c e l e ry seed Dash p e p p e r YJ c u p water 3 t a b l espo o n s v i n ega r H eat 1 i n c h s a l ted wa t e r ( Y2 teaspoon s a l t to 1 c u p water) t o b o i l i n g . A d d p o t a t o e s . C o v e r a n d h e a t to b o i l i n g ; c o o k u n t i l t e n · d e r , 20 to 2 5 m i n u t e s . D ra i n a n d set as i d e . I n 8- i n c h s k i l l e t , f ry b a c o n u n t i l c r i s p ; re m ove and d ra i n . I n s a m e s k i l l et , c o o k a n d st i r o n i o n i n baco n f a t u n t i l t e n d e r. St i r i n fl o u r, s u ga r , sa l t , c e l e ry seed a n d p e p per. Cook over l o w h e a t , s t i rri n g u n t i l m i xt u re i s b u b b l y . R e m ove f ro m h e a t . St i r i n water a n d v i n eg a r . H ea t t o b o i l i n g , st i r r i n g c o n s t a n t l y . B o i l a n d st i r 1 m i n u t e . Rem ove fro m h e a t . C r u m b l e b a c o n i n to h o t m i xt u re, t h e n s l i ce w a r m p o t a t o e s i n t o h o t m i x t u re . C o o k u n t i l h o t a n d b u b b l y , s t i rri n g l i g h t l y t o coat potato s l i c e s . 2 s e rvings.

Y2 c a n ( 2 1 - o u n c e s i z e ) c h e r ry p i e fi I I i n g * c u p o ra n ge j u i ce Y2 c u p b u t t e rm i l k b a k i n g m i x t a b l es po o n sh red d ed o ra n ge pee l , i f d e s i red 1 Y2 t e a s p o o n s s u g a r 2 ta b l es p o o n s m i l k \14

I n 1 -q u a rt s a u ce pa n , h e a t p i e fi l l i n g a n d o ra n ge j u i c e t o bo i l i n g , s t i rri n g o c c a s i o n a l l y . S t i r b a k i n g m i x, o r a n g e p ee l , s u g a r a n d m i l k w i t h f o r k t o a so f t d o u g h . D ro p d o u gh by s p oo n f u l s (2 o r 3 ) o n to b o i l i n g c h erry m i x t u re . C o o k u n covered over l o w h ea t 1 0 m i n u te s ; c o v e r a n d c o o k 1 0 m i n u tes l o n ger. S e rve wa r m . T o p w i t h l i g h t c ream o r ice c rea m if yo u w i s h . 2 s ervings.

* Leftover pie fi l l i ng? U se for d essert l a t e r

i n t h e w e e k . Spoo n o v e r v a n i l l a i c e c rea m , po u n d c ak e o r brown i e s .

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50

Eve ryd ay Favo r i t e s

Here's a di n n er wit h an ai r of " H o m e on the Ran ge" about it. Pl u s a c h oice of d o a h ead d esserts : o n e a s peedy s pi n -off o n a C o n ti n e n tal fla n , t h e o t h e r strict l y U . S.A.

SO U TH W E ST E R N B E E F Southwestern Beef Buttered Green Beana Tangy Cauliflower Salad Quick Corn M uffins Caramel Custard or Frosty Pumpkin Custard

%- t o 1 - p o u n d beef ro u n d steak, 1 to 2 i n c h es thick 2 cloves garlic, t h i nly sliced 1 tablespoo n s alad oi I Y2 tea s p o o n salt Dash m a rjoram or ba sil 1/.! c u p water 1 t a ble s p o o n b u tter o r m a rgari n e 113 c u p ra i si n s 1 la rge o r 2 s m all t o m atoes, peeled a n d c u t i n to wedges Pic k l ed c hili pep pers

C u t a b o u t 1 0 s m a l l s lits i n m eat wit h ti p of knife; i n sert a garlic s lice i n eac h . Heat oil in 8-i n c h s ki llet ; brown meat over me di u m h eat, about 1 5 mi n u tes. D rai n o ff f a t . A d d salt, m a rj o ra m a n d water; h eat t o b oili n g . Red u c e h eat; cover tig h t l y a n d si m m er u n til te n d e r, 1 t o 1 Y2 h o u rs . ( A d d s m a l l a m o u n t of w a t e r if n ecessa ry . ) M e l t b u tter i n s m all s a u c e pa n . Ad d raisi n s a n d t o m atoes; cook over low h eat, sti r ri n g occasio n a l ly, u n til h o t , a b o u t 5 min u te s . Po u r a ro u n d steak a n d garni s h wit h c hili p e p pers. 2 s e rvings . Time-saver: U se % - pou n d b e e f ro u n d steak, Y2 i n c h t hick, a n d o mit garlic slices. A fter b ro w ni n g m eat, a d d salt, m a rj o ra m a n d water; cover a n d si m m er u n til te n d er, a b o u t 45 mi n u tes.

Eve ryd ay Favorites

TANGY CAULIFLOWER SALAD

CARAMEL CUSTARD

Y2 m ed i u m c a u l i fl o wer 2 t a b l espoo n s o i l - a n d -v i n eg a r d res s i n g % teaspoon o rega n o % t e a s p o o n sa l t Lett u c e l eaves

1 egg, s l i g h t l y b e a t e n 2 ta b l e s p o o n s s u g a r Dash salt Y2 t e a s p o o n v a n i l l a 3;4 c u p m i l k , sca l d ed 2 t a b l es p o o n s c a ra m e l i c e - c re a m top p i n g

S e p a rate c a u l i fl ower i n to f l o w e re t s . H ea t 1 i n c h s a l ted water ( Y2 t e a s p o o n s a l t to 1 cup water) to b o i l i n g. A d d c a u l i fl o we r . Co v e r a n d h eat to bo i l i n g; c o o k u n t i l t e n d e r , 1 0 to 1 2 m i n u te s . D ra i n . M i x d res s i n g , orega n o a n d s a l t ; p o u r o n h o t c a u l i fl o wer a n d t o s s . Cover a n d re f r i gerate at l east 3 h o u rs . T o serve, re m ove c a u l ifl ower w i t h s l otted spoon to l et t u ce- l i n e d bow l s . G a r n i s h w i t h fi n e l y c h o p ped green o n i o n o r grated Parmesan c h eese and p a rs l e y . 2 s e rvings. Time-saver:

S u b st i t u te 1 package ( 1 0 o u n c e s ) frozen c a u l i fl ower, c o o k e d a s d i rected , fo r t h e fres h .

QUICK COR N MUFFINS

M e a s u re 1 pac kage ( 1 4 o u n c e s ) c o r n m u ffi n m i x; d i v i d e i n h a l f ( a p p rox i m a t e l y 1 Y2 c u p s ) . * Pre p a re m u ffi n s as d i rected exc e p t - u se h a l f t h e m i x, 1 e g g a n d h a l f t h e am o u n t of m i l k c a l l ed f o r o n p a c k a g e . 6 m u ffins.

*To s t o re re m a i n i n g m i x, c l o s e p a c kage se c u re l y and u se w i t h i n 3 weeks to m a k e h o t m u ffi n s for a n o t h e r m e a l . O r i f y o u p refer, prepa re e n t i re pac kage a n d freeze l eftove r m u ffi n s to u se a s n eeded .

51

H ea t o v e n to 350° . M i x egg, s u gar, s a l t a n d v a n i l l a . S t i r i n m i l k . P l a c e 1 t a b l e s p o o n c a ra m e l t o p p i n g i n eac h of two 6- o u n c e c u s t a rd c u p s . Po u r egg m i xt u re o n to c a ra m e l to p p i n g . P l ace c u ps i n b a k i n g p a n , 8x8x2 i n c h es; p o u r v e ry h o t water i n t o pan t o w i t h i n h i n c h o f t o p s o f c u p s . B a k e u n t i l k n i fe i n s e rted h a l fway between c e n t e r a n d edge c o m es out c l ea n , 40 t o 45 m i n u t e s . R e m ove c u p s from water; s e rve warm o r c h i l l a n d u n m o l d i n to d e s s e rt d i s h es . 2 s ervings.

FROSTY PUMPKIN CUSTARD

L i ne 6 m u ffi n c u ps w i t h paper ba k i n g c u ps . Softe n 1/2 p i nt v a n i l l a i c e c ream s l ightl y . Fo l d 1/2 c a n ( 1 6-o u n c e s i ze) p u m pk i n pie m i x i nto ice c rea m . D i v i d e among paper- l i ned c u p s . Cover and freeze u nt i l fi rm , at l east 3 h o u r s . G a r n i s h w i th wh i pped to pp i n g a n d wa l n u t h a l ves . 2 servings-and

4

for other days .

52

Eve ryday Favorites

SALMON LOA F

LEMO N - BUTTERED BROCCOLI

1 c a n (73/4 o u n c e s ) s a l m o n , d ra i n ed

H ea t oven to 350°. I n u n g reased 1 -q u a rt c a s s e ro l e , p l ace 1 pac kage ( 1 0 o u n c e s ) fro z e n brocco l i s pea rs, 1 t a b l es p o o n b u t t e r o r m a rg a r i n e a n d 2 tea s p o o n s l e m o n j u i c e . C o v e r a n d bake u n t i l t e n d e r, a b o u t 3 5 m i n u te s .

( rese rve l i q u i d ) M i l k p l u s rese rved s a l m o n l i q u i d to m e a s u re 1/3 c u p egg, s l i g h t l y beaten

Salmon Loaf

3f4 cup c rac ker c ru m bs 1 t a b l espoon l e m o n j u i c e 1 ta b l espoon c h o pped o n i o n D a s h pe p p e r

Lemon-buttered Broccoli Fresh Fruit Salad with Honey Dressing Breadsticks Hot Fudge Pudding Cake

2 s ervings.

Egg S a u c e ( b e l ow)

H eat oven to 350°. F l a ke sa l m o n , re m ov ing s k i n and bo n e . M i x in re m a i n i n g i n gred i e n t s except s a u c e . I n b u ttered ba k i n g pa n , 8x8x2 i n c h es, s h a pe m i xt u re i n t o a l oaf. B a k e u n covered u n t i l c e n t e r i s fi r m , a bo u t 3 0 m i n u tes. Serve w i t h E g g S a u c e .

FRESH FRUIT SALAD

1 gra pefr u i t , p a red a n d sect i o ned 1/4 c a n ta l o u pe , pa red and cut i n to p i eces cup fre s h strawbe r r i e s , h a l ved H o n e y D ress i n g ( page 2 8) Lett u ce

)

2 s e rvings.

Toss fru i t a n d d res s i n g .

Egg Sau ce

l ettuce .

1 1 % % 3f4 1

2 servings .

t a b l es p o o n b u tter o r m a rgari n e t a b l es p o o n fl o u r teaspoo n sa l t teaspoo n pepper cup m i l k h a rd -coo ked egg, d i ced

Melt butter in s m a l l s a u cepa n . M i x i n fl o u r, s a l t a n d pepper. Cook over l o w heat, st i rri n g u n t i l m i xt u re i s s m oo t h a n d b u b b l y . Rem ove f ro m h ea t a n d st i r i n m i l k . H eat t o b o i l i n g, s t i rri n g c o n sta n t l y . B o i l a n d st i r 1 m i n u te . St i r i n egg . � c up. Variations Cu c u m b e r Sa u c e: O m i t egg a n d s t i r i n % c u p s h red ded o r t h i n l y s l i ced c u c u m be r a n d d a s h c a ye n n e r e d pepper. Dill Sa u c e: O m i t egg and stir in Y2 tea spoon d i l l weed and d a s h n u t m eg.

Se rve s a l ad o n

HOT FUDGE PUDDING CAKE

h c u p a l l - p u r pos e fl o u r* % c u p g ra n u l ated s u g a r 1 t a b l es p o o n cocoa 314 tea s p o o n ba k i n g powder Ya tea s p o o n s a l t 3 t a b l es p o o n s m i l k 1 t a b l es p o o n sa l a d o i l h c u p c h o [J ped n u ts h cu p brown sugar ( pac ked ) 1 t a b l es p o o n cocoa 213 c u p hot water H ea t ove n t o 350 ° . Mix a l l i ng red i e n ts except b ro w n s u ga r, 1 t a b l espoo n c o c o a a n d t h e h ot w a t e r . Po u r i n to u n g reased 1 -q u a rt ca ssero l e . M i x brown s u g a r a n d 1 t a b l es p o o n cocoa; s p r i n k l e o n ba tter. Po u r h o t water o n batter. B a ke 30 t o 3 5 m i n u t e s . S erve w a r m . Top w i t h w h i p ped c re a m o r i c e c rea m i f y o u w i s h . 2 s ervings. * I f u s i n g se l f - r i s i n g f l o u r , o m i t ba k i n g powder a n d sa l t .

E v e ryday Favorites

Crisp,

c r u sty

f r i ed

c h icken

that

re a l l y

i s n 't fri ed a t al l . I t 's baked - j u st l i k e t h e o n e p i c t u red o n page 49. N o t i re so m e tend i n g a n d , best o f a l l , n o s p a tt e r i n g . A n d s i n ce t h e s h o rtcakes bake a t t h e sa m e tem perat u re ,

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O V E N - F R I E D C H I C K EN

1/.t c u p s h o rten i n g ( part b u tter) o r salad o i l lf.t c u p a l l - p u rpose fl o u r Y2 teaspoon s a l t Ys t e a s p o o n p a p r i k a Ys teas p o o n pepper 1 Y2 p o u n d s c h i c k e n p i eces o r 2 - po u n d b ro i l er- frye r c h i c ke n , c u t i n to q u a rters

H eat oven to 42 5 ° . I n oven , m e l t s h o rt e n i n g i n b a k i n g pa n , 9x9x2 i n c h es o r 1 1 %x7Y2x1 Y2 i nc h e s . M i x fl o u r, s a l t , p a p r i k a a n d p e p p e r i n p l a s t i c o r paper b a g ; s h a ke c h i c ke n , 2 o r 3 p i eces a t a t i me, i n bag u n t i l coated . P l ace c h i c k e n s k i n s i d e d ow n i n pa n . B a ke u n covered 30 m i n u tes. T u rn c h icken ; b a ke u n t i l t e n d e r, 1 5 to 20 m i n u tes l o n ger. 2 s e rvings.

PA R S L EY E D N EW POTATO ES

1 p o u n d n ew potatoes ( 6 to 8 small) 2 t a b l es po o n s b u tter o r m a rgari n e 1 to 2 t a b l espoo n s s n i p ped p a rs l ey Sc r u b u n pa red potatoes l i g h t l y w i t h vege t a b l e b ru s h . H ea t 1 i n c h sa l ted water (1 teaspoon sa l t to 1 cup water) to b o i l i n g . A d d potatoes. Cover a n d h e a t to b o i l i n g; cook u n t i l tender, 20 to 25 m i n u t e s . D ra i n . Add b u tter; toss u n t i l potatoes a re c o a ted . Spri n k l e w i t h parsley. 2 s e rvings.

53

A S PA RAG U S A L M ON D I N E

1 pac kage ( 1 0 o u n c e s ) frozen a s p a ra g u s s pea rs 1 t a b l es p o o n b u t te r o r m a rga r i n e 2 t a b l es p o o n s d i c e d ro ast e d almonds

C o o k a s p a ra g u s s pea rs as d i rected o n pac kage. D ra i n . T u rn i n to s e rv i n g d i s h ; d o t w i t h b u tter a n d s p ri n k l e a l m o n d s o n top. 2 s e rvings.

Oven-fried Chicken Parsleyed N ew Potatoes Asparagus Almondine C risp Vegetable Relishes S trawberry Shortcake

STRAW B E R RY S H O RTCA K E

1 Yl 1 lf.t 1 1

p i n t f r e s h s t ra w b e r r i e s to Y2 c u p s u g a r c u p b u tterm i l k b a k i n g m i x cup milk tablespoon sugar t a b l es p o o n b u t te r o r m a rga r i n e , m e l ted

S l i c e s t rawberries i n to b ow l . S p ri n k l e Yl to Y2 c u p s u g a r o n berries a n d l e t sta n d a bo u t 1 h o u r. H eat oven to 425 ° . M i x rem a i n i n g i n g red i e n t s w i t h fork t o a soft d o u g h . T u r n d o u gh o n to l i g h t l y fl o u red c l ot h -covered b o a rd ; s m o o t h d o u g h i n to ba l l a n d k n ea d 8 to 1 0 t i m es . Ro l l Y2 i n c h t h i c k . Cut i n to two 3 - i n c h c i rc l es . P l a c e on u n greased ba k i n g s h ee t . B a ke 1 0 t o 1 2 m i n u tes. S p l i t w ar m s h o rt c a kes; spoon s t ra w b e r r i e s b e t w e e n l ayers a n d o n t o p . Serve w i t h sweete n ed w h i p p e d c rea m i f d e s i red . 2 s e rvings. Variation Pea c h - Pra l i n e Sh o rtca k e : O m i t s t ra w b e r r i es a n d s u ga r. B e f o re ba k i n g, b r u s h soft b u t t e r o r m a rga ri n e on c i rc l es; s p r i n k l e b row n s u g a r o n t o ps . F i l l a n d t o p s h o rt c a kes w i t h sweet e n ed s l i ced peac h e s .

54

Everyday Favorites

To m a ke a p e rfect puffy o m e

Cook t h e ome l et o n t o p of

F i l l t h e ome l et wit h p a rt of

l et . g e ntly fo l d t h e e g g yo l k

t h e r a n g e u n t i l i t ' s p u ffy a n d

t h e sa u c e . Ti p t h e s k i l let a n d

m i xt u re i nto t h e s t i ff l y b e a t e n

the

fo l d t h e ome l et i n h a l f . S l i de

egg

l i ft t h e e d g e t o j u d g e t h e c o l

it o n t o a p l a tt e r a n d p o u r t h e

o r . It t h e n goes i nto t h e ove n

rem a i n i ng s a u c e o n t o p .

whites

sc ra pe r .

with

Don 't

a

r u bber

overfo l d .

yo u ' l l defl ate t h e m i xt u re .

or

bottom

is

l ig ht

to b a ke u n t i l i t ' s d o n e .

brow n .

Everyday Favorites

PU FFY OMELET CAHUENGA

3;4 Y2 Va 1

P u ffy O m e l et ( be l o w ) ri pe s m a l l avoc a d o c u p d a i ry so u r c ream teaspoo n salt teaspoo n d i l l weed l a rge t o m ato, pee l ed , d i ced a n d d ra i ned

Prepa re P u ffy O m e l et . W h i l e o m e l et b a ke s . p e e l a n d d i ce avoca d o . H ea t so u r crea m , s a l t a n d d i l l weed ( d o n o t b o i l ) . G e n t l y st i r t o m ato a n d avocad o i n to s o u r c re a m m i xtu re; h e a t t h ro u g h . T o serve, po u r p a rt o f t h e s a u c e o n o m elet i n s k i l let. Ti p s k i l l et a n d l oo s e n o m e l e t by s l i p p i n g ru b b e r sc raper, p a n c a k e t u r n e r o r s pat u l a u n d e r; fo l d o m e l et a n d rem ove to h eated p l a tter. Po u r re m a i n i n g s a u ce o n t o p .

55

MAPLE- GLAZED BACON

Y2 po u n d C a n ad i a n - s t y l e b a c o n , c u t i n to 114 - i n c h s l i ces 2 t a b l e s po o n s m a p l e - fl a v o red syru p H eat oven to 3 2 5 ° . I n u n g rea sed s m a l l s h a l l o w ba k i n g d i s h , ove r l a p b a c o n s l i ces s l i g h t l y . D r i z z l e s y r u p o n s l i c e s . B a ke u n covered u n t i l bac o n i s h o t , a b o u t 35 m i n u tes. 2 s e rvings.

Fresh F ruit C up

MARINATED GREEN BEAN SALAD

2 gen ero u s s e rvings. Puffy Omelet

2 s ervings.

3 3 1;4 Ys 1

FRESH FRUIT CUP

I n s m a l l m i xer bow l , beat egg w h i tes u n t i l s t i ff b u t n o t d ry. Beat egg yo l ks u n t i l t h i c k a n d l e m o n c o l o red . Beat i n m i l k , s a l t a n d pep per; ge n t l y fo l d i n t o egg wh i tes w i t h ru bber s c ra per. H eat oven to 325°. In 8- i n c h s k i l l et w i t h ove n p roof h a n d l e , h e a t b u tt-e r u n t i l j u st h o t e n o u g h to s i z z l e a d ro p of water, rota t i n g s k i l l e t so t h a t b u tter eve n l y c o a t s t h e botto m . Po u r o m e l et m i xt u re i n to s k i l l et; level s u rface ge n t l y. Red u c e h eat; cook u n t i l p u ffy and l i g h t brow n on botto m , about 5 m i n u tes. ( L i ft o m e l e t a t edge to j u dge c o l o r . ) P l ace s k i l l e t i n ove n ; b a k e u n t i l k n i fe i n se rted i n cen ter co m es o u t c l ea n , 1 2 t o 1 5 m i n utes.

Maple-glazed Bacon Marinated G reen Bean Salad Toasted English M uffins

D ra i n l i q u i d f ro m 1 c a n (8 o u n ces) F re n c h sty l e gree n · bea n s . Po u r 2 t a b l es p o o n s I t a l i a n d ress i n g o n bea n s . Cover a n d re fri gerate a t least 2 h o u rs . D ra i n . Serve bea n s o n c r i s p s a l ad gree n s and garn i s h w i t h o n i o n ri n gs .

eggs, sepa rated ta b l es p o o n s m i l k or water tea s p o o n sa l t tea s p o o n pepper t a b l espoon b u tter or m a rgari n e

Puffy Omelet Cahuenga

C h oose two or m o re of t h e fo l l ow i n g fru i t s to t o t a l 1 to 1 h c u p s : b a n a n a s l i ces; b l u e berri es; strawberries; ras pberri es; seed l e s s green grapes; peac h , pear o r p i n e a p p l e c h u n ks; o ra n ge o r grapefru i t sec t i o n s o r m e l o n c u bes. D i v i d e between d essert d i s h es a n d t o p eac h w i t h 1;4 c u p o ra n ge j u i ce o r g i n ge r a l e. 2 s ervings.

56

M eat Loaf Creamy Scalloped Potatoes Fresh Vegetables Peach Crisps

Eve ryd a y Favo r i t e s

MEAT LOAF

CREAMY SCALLOPED POTATOES

1 egg Y2 c u p m i l k YJ c u p d ry b read c r u m b s o r 1 c u p soft b read c r u m b s ( a b o u t 1 V2 s l i ces b rea d , t o r n i n to s m a l l p i ec e s ) 1 p o u n d g ro u n d b e e f o r m eat l o a f m i x t u re 2 t a b l e s p oo n s fi n e l y c h o p ped onion Y2 tea s po o n s a l t Vs tea s po o n p e p p e r 114 tea s po o n d ry m u st a rd 1/4 t e a s p o o n g a r I i c s a l t 1 t e a s p o o n W o rc e s t e r s h i re s a u ce

2 2 1!2 1fs 1 1/2 1

M i x a l l i n g red i e n t s t h o ro u g h l y . D i v i d e m e a t m i xt u re i n h a l f ( a b o u t 1 V2 c u p s ea c h ) ; s h a pe eac h i n to l o a f , Sx4 i n c h e s . P l ac e b o t h l o aves i n u n g re a s ed l o a f pa n , 9x5x3 i n c h es , o r ba k i n g p a n , 9x9x2 i n c h es . B a k e i n 3 50° o v e n a bo u t 45 m i n u t e s . I f d es i red , t o p o n e l o a f w i t h c a t s u p, c h i l i s a u c e o r s t r i p s o f c h eese a n d ret u rn t o oven for 2 t o 3 m i n u t e s . S e rve t h i s l o a f i m m ed i at e l y . Coo l re m a i n i n g l o a f; wrap in a l u m i n u m fo i l , label and free z e .

t a b l espoo n s b u tt e r or m a rga r i n e t a b l es p oo n s fl o u r teaspoon salt teaspoon p e p p e r cups m i l k po u n d potatoes ( a bo u t 3 m ed i u m ) , pared a n d t h i n l y s l i ced 2 t a b l es p oo n s fi n e l y c h o pped on ion 1 teaspoon b u t t e r o r m a rga r i n e

H ea t ove n t o 350°. M e l t 2 t a b l e s p o o n s b u t t e r o v e r l o w h e a t . S t i r i n fl o u r a n d seaso n i n g s . C o o k over l o w h e a t , s t i r r i n g u n t i l s m o o t h a n d b u b b l y . R e m ove fro m h e a t . S t i r i n m i l k . H ea t to b o i l i n g , s t i rr i n g con stantly. I n g reased 1 - q u a rt c a s s e ro l e , l a y e r h a l f t h e potatoes, a l l the on ion a n d h a l f t h e s a u c e . T o p w i t h re m a i n i n g p o t a t o e s a n d s a u ce . Dot w i t h 1 t e a s p oo n b u tter. Cover and b a k e 30 m i n u tes. U n c o v e r and bake u n t i l potatoes a re t e n d e r, a b o u t 35 m i n u t es. 2 s ervings.

2 s e rvings - a n d 2 fo r a n o th e r time.

Variation

D i v i d e m e a t m i xt u re i n t o 4 eq u a l p a r t s ( a bo u t 3/4 c u p eac h ) . S p read ea c h in u n g reased m i n i a t u re l oa f p a n , 4Y2x2 Y2x1 Y2 i n c h e s , o r s h a p e i n to i n d i v i d u a l l o a ves a n d p l ace i n u n g reased ba k i n g p a n , 9x9x2 i n c h es . B a k e a b o u t 35 m i n u tes. S e rve 2 l oaves i m med i at e l y . Coo l re m a i n i n g l oaves; wra p i n a l u m i n u m f o i l , l a b e l a n d freez e . M i n i Mea t L o a ves :

Note: To s e rve f r o z e n m e a t l o a f , p l a c e fo i l -w r a p ped frozen l o a f o r m i n i l oaves o n oven rac k ; heat in 350" oven 50 t o 60 m i n u tes.

PEACH CRISPS

4 2 2 1 V2

c a n n ed peach h a l ve s , d ra i n ed t a b l es p oo n s c h o p ped wa l n u t s t a b l es p o o n s b rown s u g a r t e a s p oo n s fi n e l y s h red d e d o ra n g e p e e l Vs t e a s p o o n al l s p i c e 4 wa l n u t h a l ves

H ea t oven t o 350° . P l ac e peac h h a l v e s c u t s i d e s u p i n u ng reased b a k i n g d i s h . M i x c h o p ped wa l n u t s , s u ga r, o ra n ge p e e l a n d a l l s p i c e; s p r i n k l e o n peac h e s . B a k e u n t i l h o t , a bo u t 2 0 m i n u t e s . S e rve w a r m ; t o p e a c h w i t h wa l n u t h a l f a n d , i f d es i red , va n i l l a i c e c rea m . 2 s ervings.


T i m e for a c h a n g e ? T h e m ea t l o a f m i x o n page 5 6 c a n b e a w h o l e n ew " ba l l " g a m e i f yo u f i x h a l f loaf, h a l f m e a t ba l l s . ( E i t h e r w i l l keep frozen u p t o 2 m o n t h s . ) N o t e t h e c h a nge i n proced u re , too . T h ese meatba l l s bake in the ove n - n o w a tc h i n g, n o st i rri n g, n o spatter i n g .

BAKED MEATBALLS

57

SPA NISH PEPPERS

1 to 1 Yz g reen p e p p e r s , c u t i n t o Yz - i n c h s t r i p s Yz c u p 1/4 - i n c h d i a go n a l s l i c e s c e l e ry 2 t a b l e s po o n s fi n e l y c h o p ped on ion t a b l es p o o n sa l a d o i l Y
P repare m i x t u re for Meat Loaf ( page 56) except-decrease m i l k t o 1,4 c u p . S h a pe m i x t u re i n t o twenty 1 Yz- i n c h b a l l s . P l ac e i n u n g reased ba k i n g pa n , 9x9x2 i n c h es . B a k e i n 400 ° o v e n abo u t 20 m i n u t e s . S e rve half the m eatba l l s i m m ed i a t e ly. Coo l re m a i n i n g m eatba l l s ; p l ace in 1 - p i n t freezer c o n ta i n er, l a b e l a n d freez e .

I n 8- i n c h s k i l l e t , c o o k a n d st i r g reen p e p per, c e l e ry a n d o n i o n i n o i l over m ed i u m h ea t u n t i l o n i o n i s t e n d e r . S t i r i n re m a i n i n g i n g red i e n t s . Cover a n d c o o k over m ed i u m h ea t u n t i l green p e p p e r i s c r i s p - t e n d er, a bo u t 5 m i n u tes.

2 s e rvings - a n d 2 fo r a n o th e r da y.

2 s e rvings.

Note:

To s e rve frozen m e a t ba l l s , h e a t 1 j a r ( a b o u t 1 5 o u n c e s ) favo r i t e s p ag h e t t i s a u c e i n 1 -q u a rt s a u c e p a n t o b o i l i n g ; a d d frozen m e a t b a l l s . Red u c e h e a t ; c o v e r a n d s i m m e r u n t i l m ea t ba l l s a re h o t , a bo u t 20 m i n u te s . S e rve w i t h hot coo ked s p a g h et t i o r n ood l es . O r h e a t 1 c a n ( 1 0% o u n c e s ) b e e f gravy t o bo i l i n g; a d d frozen m ea t ba l l s a n d h e a t t h ro u g h . S e rve w i t h m a s h ed potatoes.

OVEN RICE

1 c u p b o i l i n g water Vz c u p u n c o o ked reg u l a r r i c e Vz t e a s p o o n s a l t S n i pped p a rs l ey H ea t oven to 400°. M i x water, r i c e a n d sa l t i n u n g reased 2 Yz -c u p o r 1 -q u a rt c a s sero l e . Cover t i g h t l y ; b a k e u n t i l l i q u i d i s a b s o rbed a n d r i c e i s t e n d e r, 2 0 t o 2 5 m i n u te s . S p r i n k l e pars l ey o n t o p . 1 1h c ups rice.

QUICK BLUEBERRY COBBLER

Yz c a n ( 2 1 - o u n c e s i z e ) b l u e be rry p i e fi l l i n g* Yz t e a s p o o n s h red d e d o ra n ge pee l Yz c u p b u t t e rm i l k b a k i n g m i x 2 t e a s p o o n s s u ga r 2 t a b l es p oo n s o r a n g e j u i c e 2 t e a s po o n s b u t t e r o r m a rg a r i n e , s o f t e n ed H ea t oven to 400° . M i x p i e fi l l i n g a n d o ra n ge p e e l i n u n g reased 2 Vz- c u p c a s s e ro l e . H ea t i n o v e n 1 5 m i n u t e s . S t i r b a k i n g m i x , s u ga r, o ra n ge j u i c e a n d b u t t e r with fork to soft d o u g h . Drop dough by s p oo n f u l s ( 2 o r 3 ) o n t o h o t b l u e b e rry m i x t u re . B a k e u n t i l t o p p i n g is l i g h t b row n , 1 5 t o 2 0 m i n u te s . S e rve w a r m , w i t h l i g h t c rea m o r i c e c re a m i f y o u l i ke . 2 s e rvings. *Leftover pie filling?

S e rve i n t a r t s h e l l s o r u se a s a t o p p i n g f o r va n i l l a i c e c rea m , l e m o n s h erbet, v a n i l l a p u d d i n g , p a n c a k e s or French toast.

Baked M eatballs Oven Rice Spanish Peppers Cabbage S law (page 4 1 ) Quick Blueberry Cobbler

58

Orange Pork C hop Skillet Buttered Peas

TOBMCI Green Salad Dinner Rolls Quick Date Cake

Everyday Favo r i t e s

O ra n ge j u i ce co n c e n t rate g i v es every d ay pork c h o ps a c e rt a i n d a s h . F o r a n o th e r k i n d of d a s h , co n s i d e r coo k i n g t h e m i n a n e l ec t r i c s k i l l et , r i g h t a t t h e tab l e.

TOSS E D G R E E N SALAD

O RA N G E PO R K C H O P S K I L L E T

P l a c e gree n s a n d vegeta b l e s i n bow l . J u st before s e rv i n g , po u r d ress i n g on i n g red i e n t s a n d toss. G a r n i s h sa l ad as d es i red .

4 pork l o i n o r ri b c h o p s , Y 2 to 314 i n c h t h i c k teaspoo n s a l t sm a l l o n i o n , s l i c ed Y2 can (6-o u n ce s i ze) frozen o range j u i ce c o n c e n t rate ( t h awed ) * 2 tab lespoo n s brown s u ga r \4 tea s p o o n a l l s p i ce 2 tab lespoo n s l e m o n j u i ce 2 tab lespoo n s water 1 c a n (8 o u n c es ) sweet pota toes i n syru p, d ra i ned 1 s m a l l ora n ge, s l i ced In 1 0- i n c h s k i l let, brown c h o p s over m e d i u m h e a t . D rai n off f a t . S p r i n k l e s a l t o n c h o p s . Arra n ge o n i o n s l i c e s o n c h o p s . M i x o ra n ge j u i c e co n c e n t rate, s u gar, a l l s p i ce, l e m o n j u i c e and water; p o u r i n to s k i l l e t . H eat to b o i l i n g . Red u c e heat; c o v e r a n d s i m m e r 3 0 m i n utes. P l ace sweet potatoes and o ra ng e s l ices o n c h o p s . Cove r a n d cook u n t i l potatoes a re h o t , a b o u t 1 0 m i n u tes. 2 s ervings. *Leftover

concentrate?

U s e i n O ra n ge S l u s h ( page 2 2 ) , a s a n i c e- c rea m t o p p i n g o r f o r a s peedy f r u i t d ri n k.

3 to 4 c u p s b i te - s i z e p i eces c h i l l ed c r i s p sa l ad gree n s 1;4 c u p veget a b les O i l - a n d -V i negar D ress i n g ( be l o w ) o r favo ri te bot t l ed d ress i n g

2 s ervings. O i l-and -V i n egar D ress i n g

2 t a b l e s p o o n s salad o i l 1 t a b l es p o o n w i n e , ta rrag o n o r c i d e r v i n egar o r l e m o n j u i c e 1;4 tea s p o o n s a l t Y2 s m a l l c l ove ga r l i c, fi n e l y c h o p pe d , o r d a s h garl i c powd e r D a s h f res h l y grou n d pepper S h a ke a l l i n g red i e n t s in t i g h t l y cove red j a r. A b o u t \4 c up.

N ote: F o r pe rfect green sa l ad s , u se c h i l l ed fresh sa l a d gree n s . V a ry t h e gree n s , vege t a b l e s a n d garn i s h es ( see fac i n g page) . Tea r gre e n s i n to b i te-s i ze p i eces; d o n o t c u t except w h e n wedges, s h red d i n g o r c h u n ks a re c a l led for. U s e j u st e n o u g h d ress i n g t o l i gh t l y c o a t t h e leaves. Q U I C K D A T E CA K E

1 pac kage ( 1 4 o u n c e s ) d ate bar m i x V2 c u p h o t water 2 eggs 1 tea s p o o n b a k i n g powder Y2 c u p ch o p ped wa l n u t s Co n fec t i o n ers' s u g a r H eat ove n to 375°. G rea se ba k i n g pa n , 8x8x2 i n c hes. M i x d a te fi l l i n g f ro m date b a r m ix and h o t water. Stir in c ru m b l y m i x, eggs, ba k i n g powd e r a n d n u ts. S p read i n pa n . Bake u n t i l top s p r i n gs back w h e n t o u c h ed l i g h t ly, a b o u t 3 0 m i n u tes. S p r i n k l e c o n fect i o n ers' s u g a r o n t o p .


R o m a i n e , i ce berg l e tt u c e .

Le af l et t u c e . es c a ro l e . avo

I c e b e rg l e tt u c e .

tomato

ripe

c a d o wedges . m u s h roo m s .

d i ve . t o m a t o wedges . m a r

o l ive s . a n c h ovi e s . c r u m b l e d

c h op p e d p e a n u t s . a s p n n

i nated

b l u e o r fet a c h e ese

k l e of c u rry powd e r

z u cc h i n i .

wedges .

c u rl y e n

a rt i c h oke a

h e a rt s .

s p r i n kl e

of

g ra t e d P a r m e s a n c h e e s e

Leaf l et t u c e . r ad i s h es . cu

I c e b e rg c h u n ks ( l i n e bowl

Spinach

c u m be r , ca rrots . c a u l i flow

wit h

cooked egg . J u l i e n n e st r i ps

e r ( s l i c ed on the d i a g o n a l ) ,

onion

g re e n o n i o ns

c o rn

b r i g h t outer l e a ve s) , ri ngs . c h i ps .

r i pe

o l i ve s .

p i c k l ed

red

c h i l i pe ppers

any

B ost o n

or

d ra i n ed

c a n n ed

re d

orange

s e g m e nts .

onion

beets

(or

ri ngs.

so u r

crea m . b l a c k or red c a v i a r

S w i ss

ri n g s .

h a rd

cheese.

onion

b a co n -fl a vo r e d veg

et a b l e prot e i n c h i ps

l e ft ove r cooked vege t a b l e) ,

Ro m a i n e .

of

l e aves .

B i bb

wat e r c h e st n uts

l e tt u c e . ma ndari n s l i c ed

Spinach

l e aves ,

i c e b e rg

l e tt u c e . c a u l ifl owe rets , p i m i e n t o-st u ffed g ree n o l i ve s . c h e r ry

t o m atoes .

pepper rings

g re e n

59

Something Special . . . Tossed Salad Combos

60

Sweet-a nd-Sour R i bs Baked Acorn Squash Chi nese-style Cabbage Rosy Cinna mon Apples

Everyday F a vo r i t e s

SWEET-AND-SOUR RIBS

CHINESE-STYLE CABBAGE

2 p o u n d s p o r k s pa re r i b s o r b a c k r i bs, c u t i n t o s e rv i n g p i eces \12 c u p ca t s u p 2 t a b l e s po o n s b row n s u ga r 1/4 c u p v i n egar 2 t a b l e s p oo n s W o rcesters h i re s a u ce 1 t ea s poo n c e l e ry seed 1\ 2 teaspoon c h i l i powder Y2 t ea s po o n s a l t Dash pepper 2 t o 3 d ro p s r e d p e p p e r s a u c e

t a b l es p o o n sa l ad o i l 1 Y2 c u p s f i n e l y s h red d e d c a b ba g e \12 c u p t h i n d i a go n a l s l i c e s c e l e ry Y2 m ed i u m green p e p p e r, c u t i n to t h i n d i ago n a l s l i c e s YJ c u p c h o p ped o n i o n Y2 t e a s p o o n sa l t D a s h p e p pe r

P l a c e r i b s m ea t y s i d e u p o n rac k i n fo i l l i n e d s h a l l ow roa st i n g pa n . M i x re m a i n i n g i n g red i e n t s ; po u r a b o u t YJ c u p s a u c e o n r i b s . B a ke u n c ove red i n 350° o v e n u n t i l d o n e, 1 \12 t o 2 h o u rs , bast i n g 3 o r 4 t i m e s w i t h re m a i n i n g s a u ce . F o r a d d i t i o n a l fl avo r a n d e y e a p pea l , p l a c e 1 l e m o n , t h i n l y s l i ce d , o n ri b s d u ri n g l a st h o u r o f b a k i n g . I f ri b s a re b row n i n g too q u i c k l y, c over l o o s e l y w i t h a l u m i n u m foi l . 2 s e rvings. Variation

Pineapp le Ribs : D e c rease v i n e g a r to 2 ta b l espoo n s a n d a d d 1 c a n (8 1/4 ou nces) c r u s h e d p i n e a p p l e ( w i t h s y r u p ) to t h e sauce i n gred i e nts .

BAKED ACORN SQUASH

H ea t oven to 350° . C u t 1 a c o r n s q u a s h l e n g t h w i s e i n h a l f. P l ac e c u t s i d e s d ow n i n u n g reased ba k i n g d i s h , 8x8x2 i n c h e s . Po u r w a t e r i n to b a k i n g d i s h to 1/4 - i n c h d e p t h . B a k e u n covered 3 0 m i n u t e s . T u rn sq u a s h c u t s i d e s u p . Dot e a c h h a l f w i t h b u t t e r o r m a rga r i n e ; s p ri n k l e w i t h sa l t , p e p p e r, a n d i f d e s i red , 1 t a b l e s p o o n b rown sugar o r h o n ey. Bake u n t i l s q u a s h is ten d e r , 20 to 30 m i n u t e s . 2 s ervings.

H ea t o i l i n 8- i n c h s k i l l e t ; a d d vegeta b l e s a n d m i x. C o v e r t i g h t l y a n d c o o k o v e r m e d i u m - l ow h e a t , s t i rr i n g occa s i o n a l l y , j u st u n t i l c r i s p- t e n d e r, 3 t o 5 m i n u tes . S p r i n k l e w i t h s a l t a n d p e p per. F o r ex t ra fl avor, a d d 1 \12 t e a s p o o n s soy s a u c e j u st before s e rv i n g . 2 s ervings.

ROSY CINNAMON APPLES

H eat o v e n to 350° . Core 2 b a k i n g a p p l e s . P a r e u p p e r h a l f o f e a c h a p p l e t o p reve n t s k i n f r o m s p l i tt i n g . O r s c o re s k i n i n pet a l d es i g n . P l a c e a p p l es u p ri g h t i n s m a l l b a k i n g d i s h ; fi l l c e n t e r o f eac h w i t h 1 t o 2 t a b l e s p o o n s b ro w n s u ga r a n d 1 t a b l es p o o n red c i n n a m o n c a n d i e s . Po u r w a t e r i n t o ba k i n g d i s h t o 114- i n c h d e pt h . B a ke u n t i l a p p l e s a re t e n d e r w h e n p i erced w i t h f o r k , 30 t o 4 0 m i n u te s , s poo n i n g s y ru p o n a p p l es severa l t i m e s d u ri n g ba k i n g. Serv e w a r m , w i t h c re a m o r i c e c rea m . 2 s e rvings.

E v e ryday F a vo r i t e s

61

C o n f u c i u s s a y : " To r e m e m b e r d i n n e r l o n g t i m e l i ke e l e p h a n t . wise p e r s o n u s e t ru n k . " Wh i c h i s t o s a y . a n everyd a y m e a l c a n b e c o m e a h a p pe n i n g j u st by c h a n g i n g t h e s c e n e - f rom d i n i n g t a b l e t o coffee t a b l e or. a s h e re . to the top of a h a ndy t r u n k .

62

Eve ryd ay Favori t e s

D i scover what fl avory h e rbs c a n d o to m a ke fi s h steaks s p ec i a l . A n d t h e a s p a ra g u s " b u n d led" w i t h p i m i e n to a d d s a t o u c h of u n expec ted e l eg a n ce.

s a l t , l e m o n pepper a n d t h y m e o n fi s h . B a ke u n t i l fi s h fl akes ea s i l y w i t h fo r k , a b o u t 25 m i n u tes. S p ri n k l e p a p r i ka o n fi s h ; serve w i t h l e m o n wedges and pa rs l ey . 2 s e rvings.

H E R B E D H A L I B U T S T E A KS

Herbed Halibut Steaks Baked Potatoes Asparagus Pimiento Crisp Vegetable Rel ishes Strawberries and C ream

1 t a b l espoon b u tte r o r m a rgari n e 2 t a b l espoo n s l e m o n j u i c e 1 pac kage ( 1 2 o u n ce s ) fro z e n h a l i b u t steaks 1 teaspoon o n i o n sa l t Y-1 teaspoon l e m o n pepper 1); t o Y2 tea s p o o n t h y m e, b a s i I o r m a rj o ra m Papri ka Lem o n wedges Pars l ey H ea t oven to 400° . I n ove n , m e l t b u tter in lemon j u i ce in ba k i n g pan, 8x8x2 i n c h es . P l ace frozen fi s h i n pa n ; t u rn to c o a t o t h e r s i d e w i t h l e m o n b u tter. S p r i n k l e o n i o n

Variation H erbed Sa l m o n S tea k s : S u bst i t ute 1 p a c k age ( 1 2 o u n ces) frozen sa l m o n s tea ks fo r t h e h a l i b u t steaks.

B A K E D POTATO ES

H ea t oven to 400° . R u b 2 m ed i u m ba k i n g potatoes w i t h s h o rten i n g i f soft s k i n s a re d e s i red . P ri c k w i t h fork to a l l o w stea m to escape. B a ke u n t i l ten d e r, about 1 h o u r. To serve, c u t c r i s s c ro s s g as h i n eac h t o p ; sq u eeze ge n t l y u n t i l so m e potato p o p s u p t h ro u g h open i n g . Serve w i t h b u t t er o r d a i ry s o u r c rea m . 2 s e rvings.


SAVORY BEEF STEW

ORANGE AND GRAPEFRUIT SALAD

2 t a b l es p o o n s s h o rten i n g Y2 to 3/4 pou nd beef stew meat, c u t i n to 1 - i n c h p i eces 1 Y2 c u ps water 1 beef b o u i l l o n c u be Y2 c l ove garl i c , fi n e l y c h o p ped , o r Ya teaspoon i n s t a n t m i n c ed garl i c Y2 bay l eaf, c r u m b l ed 1 teaspoon sa l t Ya teaspoon a l l s p i c e 1,4 teaspoon l e m o n j u i c e 2 s m a l l o n i o n s o r 1 m ed i u m o n i o n , c u t i n to q u arters 2 m ed i u m potatoes, p a red a n d c u t i n to 1 - i n c h c u bes 2 m ed i u m ca rro t s , c u t i n t o 1 - i n c h p i eces Y2 pac kage ( 1 0- o u n c e s i z e ) frozen g reen peas* Y2 c u p water 2 t a b l espoo n s fl o u r

1 o ra n ge , p a red a n d sect i o n ed grapefru i t , p a red a n d sec t i o n e d C r i s p s a l a d g ree n s R u b y - red D ress i n g ( b e l o w )

M e l t s h o rten i n g i n 2 - q u a rt sa u c e p a n ; b rown m e a t . Add 1 Y2 c u p s water, t h e b o u i l l o n c u be, ga r l i c , b a y l eaf, sa l t , a l l s p i c e a n d l e m o n j u i ce; h ea t t o bo i l i n g , s t i rri n g occas i o n a l l y . Red u ce h e a t ; c o v e r a n d s i m m e r u n t i l m eat i s a l m ost t e n d er, 1 to 1 Y2 h o u rs. A d d o n i o n s , potatoes and c a r ro t s ; h eat to b o i l i n g . Red u c e h eat; cover and s i m m e r 2 0 m i n u tes. A d d peas; c o o k u n t i l vege t a b l e s a re te n d e r, a b o u t 10 m i n u te s . S h a ke Y2 c u p w a t e r a n d t h e fl o u r i n t i g h t l y covered j a r u n t i l s m o o t h . S t i r i n t o stew; h eat to b o i l i n g, s t i rri n g c o n s t a n t l y B o i l a n d st i r 1 m i n u t e . 2 generous s e rvings . * Leftover frozen peas? Coo k as d i rected

on pac k age and serve a s the vegeta b l e i n Ora n ge Po r k C h o p S k i l l et m e n u ( page 5 8 ) or Pae l l a ( page 6 4 ) .

63

A rra n g e o ra n ge a n d g ra pe f ru i t s ec t i o n s i n p i n w h ee l d e s i g n o n sa l ad g ree n s . G a rn i s h w i t h m a ra sc h i n o c h e rry i f d es i red . S e rve w i t h R u by - red Dres s i n g . 2 s ervings. R u b y-red Dressin g

B e at 1/4 c u p c u rra n t o r c ra n b e r ry j e l l y a n d 2 t a b l e s poo n s o i l - a n d - v i n egar d re ss i n g u n t i l s m oot h . T i m e-saver: S u bs t i t u te 1 c a n (1 1 o u n c e s )

m a n d a r i n o ra n ge s eg m e n t s , d ra i n ed , f o r t h e o ra nge a n d g ra p e f r u i t .

CHOCOLATE CHIP COOKIES YJ YJ Y2 Y2

1 1 1

Y2

Y2 Y2 Y2

1

c u p s h o rt e n i n g c u p b u t t e r o r m a rga r i n e , s o f t e n e d c u p g ra n u l ated s u g a r c u p brown s u g a r ( pac ked ) egg t e a s p o o n va n i l l a c u ps a l l - p u rp o s e fl o u r* t e a s p o o n soda t e a s p o o n sa l t c u p c h o p ped n u t s pac kage ( 6 o u n c e s ) s e m i sweet c h oc o l a t e p i ec e s

H eat oven to 375° . M i x t h o ro u g h l y s h o rt e n i n g , b u tter, s u g a r s , e g g a n d va n i l l a . S t i r , i n re m a i n i n g i n g red i e n t s . ( F o r a softer, ro u n d e r cookie, a d d % c u p fl o u r . ) D ro p d o u g h b y ro u n ded t e a s p o o n f u l s 2 i n c h e s a pa rt o n to u n g reased b a k i n g s h ee t . B a k e u n t i l l i g h t b ro w n , 8 t o 1 0 m i n u t e s . C o o l s l i g h t l y befo re re m o v i n g f ro m ba k i n g s h ee t . A b o u t 3 Y2 dozen c o o k ies. * I f u s i n g se l f- r i s i n g fl o u r . o m i l s o d a a n d sa l \ .

Savory Beef Stew Orange and G rapefruit Salad with R uby-red Dreaaing Celery Sticka Rye R olla Chocolate Chip Cookies

64

Everyd a y Fa vo r i te s

G et away from it a l l -a l m ost. Prete n d y o u 're i n V a l e n c i a . N i b b l e o n n u t s a n d o l ives, s i p fru i t - a n d - w i n e S a n g r ia, a n d t h e stage i s s e t f o r t h i s e a s y - d o vers i o n o f t h e c l a s s i c S pa n i s h pae l l a .

PAELLA Salted Almonds Olives Paella Orange-Avocado Salad Caramel Custard (page 5 1 ) Sangria

2 t a b l es p oo n s sa l ad o i l to 1 Y2 po u n d s c h i c ke n p i eces s m a l l o n i o n , s l i ced can (8 o u n c e s ) s t ewed t o m atoes teaspoo n s a l t teaspoo n p a p r i k a 1A t e a s p o o n p e p p e r D a s h caye n n e r e d p e p pe r 1f2 pac kage ( 6- o u n c e s i z e ) s a ff ro n r i c e ( Y2 c u p ) 1 1f2 c u ps c h i c k e n b ro t h * 1 c a n (4Y2 o u n c e s ) m ed i u m s h ri m p, r i n sed a n d d ra i n ed Y2 pac kage ( 1 0- o u n c e s i z e ) frozen green peas, b r o k e n a p a rt ( a bo u t 1 cup) H ea t o i l i n D u t c h ove n ; b rown c h i c ke n . Rem ove c h i c ke n a n d s e t a s i d e . D ra i n o ff fat. H eat oven to 350° . Cook a n d st i r o n i o n , t o m atoes a n d seaso n i n g s i n D u t c h oven u n t i l o n i o n is t e n d e r, a b o u t 5 m i n u te s . S t i r i n r i c e a n d b ro t h ; h e a t to boi l i ng. A d d c h i c ke n . Cover a n d b a ke 35 m i n u te s . A d d s h r i m p a n d p e a s ; ba ke u n t i l c h i c ke n i s t e n d e r, a b o u t 1 0 m i n u te s . S e rve i n pae l l a p a n o r s h a l l o w s e rv i n g d i s h . G a rn i s h w i t h p i m i e n to st r i ps, p a rs l ey a n d a rt i c h o k e h e a rts. Note: S a ffron rice h a rd to c o m e by? Y o u c a n s u b st i t u t e Y2 c u p u n c o o ked regu l a r r i c e p l u s a d a s h of s a ff ro n o r Ys t e a s p o o n t u rmeric. broth

can be

rn a d e

by

d i ss o l v i n g

·1

c h icken·

bo u i l l o n c u be i n 1 v, c u ps b o i l i ng w a t e r, o r use c a n ned c h i c ke n brot h .

o ra n ge, p a red a n d s l i c e d avocad o , pa red a n d c u t i n t o wedges 1 s m a l l o n i o n , s l i ced and s e p a ra t ed i n t o r i n gs C r i s p s a l a d g ree n s O ra n ge D res s i n g ( be l ow ) A rra n g e o ra n ge s l i c e s , avoc ado wedges and o n i o n r i n gs o n s a l ad gree n s . D r i z z l e O ra n ge Dress i n g o n s a l a d s . 2 s e rvings.

Oran ge Dressin g

1,4 1 Y2 2 1

c u p salad o i l t a b l es p o o n l e m o n j u i c e t e a s p o o n g rated o ra n ge pee l t a b l es p oo n s o ra n ge j u i ce tablespoon sugar Ya tea s p o o n s a l t Ya t ea s p o o n d ry m u s t a rd

S h a ke a l l i n g red i e n t s i n t i g h t l y cove red j a r. Y2 c up. Note: U se l eftover d ressi n g fo r O r a n ge C u c u m ber S a l a d ( page 30) .

At o n e t i me avo c a dos s e e m ed to be t h e p r i v a t e p rope rty of C a l i fo r n i a n s - t o d a y we a l l g et t o s h a r e t h e we a l t h . F o r b e st fl avor. u s e o n ly ri pe a vo c a d o s . (A ri pe

a vo c a d o wi l l

y i e l d t o g e nt l e

press u re

w h e n h e l d betwee n t h e p a l m s of yo u r h a n d s . ) I f n e c essa ry . l e ave a t room t e m pe r at u re for seve ra l d ays t o r i pe n . To

2 s e rvings.

* C h i c ken

ORA NGE-AVOCADO SALAD

use.

h a l ves .

cut

the

avo c a d o

l e n gt h w i se

( Yo u r k n i f e wi l l h i t t h e

l arge

i nt o h a rd

seed . ) Twi st g e ntly to se p a r a t e . To r e m ove t h e s e e d e a s i l y . s t r i ke it w i t h a s h a r p k n i f e . t w i st t h e seed g e n t l y a n d l i ft it o u t . W i t h a p a r i n g k n i f e . c a ref u l ly st ri p off t h e avoc a d o s k i n . I f t h e avo c a d o w i l l not be u s e d i m m e d i ately.

drizzle t h e

c u t s u rf a c e s wit h

J U i c e t o p reve n t d i sc o l o ra t i o n .

lemon

66

Eve ryday Favo r i t e s

CANADIAN-STYLE BACON

DATE- NUT BREAD

P l a c e fo u r to s i x Ys - i n c h s l i c e s C a n a d i a n s t y l e b a c o n l a bo u t Y1 po u n d ) i n c o l d s k i l l e t . Cook over l o w h e a t , t u rn i n g t o b rown eve n l y o n b o t h s i d e s , 8 t o 10 m i n u t e s .

Y2 c u p b o i l i n g w a t e r Y2 c u p ra i s i n s Y2 c u p c u t - u p d a t e s t a b l es p o o n p l u s 1 Y2 t e a s po o n s b u t t e r o r m a rga r i n e 3/4 t ea s po o n s o da 3/4 c u p p l u s 2 t a b l e s p o o n s a l l - pu rpo se fl o u r* Y2 c u p s u ga r 1/4 t ea s po o n s a l t 1 egg Y2 t e a s p o o n v a n i l l a 1/4 c u p c h o p ped n u t s

2 s e rvings.

Canadian-style Bacon Oven-baked Beans M ixed Vegetable Salad Date-N ut Bread Baked Apples

OVE N-BAKED BEA NS

2 s l i c es baco n , d i ced 1 s m a l l o n i o n , s l i c ed 1 can ( 1 6 o u n c e s ) b a ked bea n s w i t h p or k 2 t a b l es p oo n s ca t s u p o r c h i l i s a uce 2 t a b l es p oo n s b ro w n s u ga r , i f d e s i red tea s p o o n Worcest e rs h i re s a u c e Y2 t e a s p o o n p re p a red m u s t a rd H ea t oven to 3 50° . I n l a rge s k i l l e t , c o o k a n d s t i r bacon and o n i o n u n t i l bacon i s cri s p . D ra i n off fa t . S t i r i n re m a i n i n g i n g red i e n t s.. Po u r i n to u n greased 1 -q u a rt c a s s e ro l e . B a ke u n covered u n t i l h o t a n d b u b b l y , a bo u t 4 5 m i n u te s .

H ea t o v e n t o 350°. G rease a n d fl o u r 1 p o u n d c o ffee ca n . Po u r b o i l i n g w a t e r o n r a i s i n s , d a te s , b u t t e r a n d s o d a ; l e t s t a n d u n t i l c oo l . B e a t i n re m a i n i n g i n g red i e n t s . P o u r i n t o coffee c a n . B a ke u n t i l w o o d e n p i c k i n s e rted i n c e n t e r c o m es o u t c l e a n , 6 0 t o 65 m i n u t e s . R e m ove f r o m c a n ; c o o l t h o ro u g h l y before s l i c i n g . *If

u s i ng s e l f- r i s i n g fl o u r , d e c r e a se soda t o

\-1

teaspoon

and o m i t sa l t .

2 s e rvings.

BAKED APPLES MIXED VEGETABLE SALAD

1/2 to 1 c u p s l i ced o r d i ced vegeta b l e s O i l -a n d-Vi n e g a r D res s i ng ( page 5 8 ) o r 3 t a b l espoo n s I ta l i a n d ress i n g t o 1 1/2 c u p s b i te-s i ze p i ec e s c r i s p sa l ad gree n s M a r i n a t e veget a b l e s i n d re s s i n g 1 t o 2 h o u rs . ( H ere a re a few f o r- i n s t a n c e s : raw z u c c h i n i , c u c u m b e r s , ca r ro t s o r c a u l i fl ow e r e t s ; l eftover c o o k e d veget a b l es; c a n n ed peas, green bea n s o r m i xed vege t a b l es . ) A d d s a l a d gree n s a n d t o s s . 2 s e rvings.

H ea t oven to 350°. Core 2 b a k i n g a p p l e s (such as Rome Beauty, G o lden De l ic i o u s o r G reen i n g ) . Rem ove 1 - i n c h s t r i p o f s k i n a ro u n d m i d d l e o f e a c h a p p l e o r p a re u p p e r h a l f o f each to p reven t s k i n fro m spl i tt i ng. P l a c e a p p l es u p r i g h t i n s m a l l b a k i n g d i s h . F i l l center of each a p p l e w i t h 1 to 2 t a b l e s p o o n s g ra n u l a t ed o r b ro w n s u ga r, 1 t e a s p o o n b u t ter o r m a rg a r i n e a n d Ys t e a spoon c i n na m o n . P o u r w a t e r i n t o b a k i n g d i s h to 1/4 - i n c h d e p t h . B a ke u n t i l a p p l e s a re t e n d e r w h e n p i e rc ed w i t h fo r k , 3 0 to 4 0 m i n u te s . ( T i m e w i l l v a ry w i t h s i z e a n d va ri et y o f a p p l e . ) I f d es i re d , s p o o n sy r u p i n p a n over a p p l es seve ra l t i m e s d u r i n g b a k i n g. 2 s ervings.

68

Two I s C o m p a n y

HERB-ROASTED CHICKEN

2 1;2 1/.i 1/.i 1,4 1,4

H erb-roasted C hicken Parsleyed M ixed V egetables Hot Crusty Rolls Crepes Suzette

to 3 - p o u n d b ro i l e r- frye r c h i c ke n c u p b u t t e r o r m a rgari n e, m e l t ed tea s p o o n rose m a ry tea s p o o n t h y m e tea s poo n m a rj o ra m Pars l eyed M i x ed Vegeta b l es ( be l o w ) Pa rs l ey

H ea t oven to 375 °. R u b c a v i t y of c h i c k e n w i t h s a l t i f d es i red . P l ace c h i c k e n b reast s i d e up o n rac k in roas t i n g pan. M i x b u t ter, ros e m a ry, t h y m e a n d m a rj o ra m ; b r u s h h a l f t h e h e r b- b u t t e r m i x t u re o n c h i c k e n . Roast u n c overed u n t i I d o n e , ] 1,4 t o 1 % h o u rs, b ru s h i n g c h i c k e n w i t h re m a i n i n g h erb- b u t t e r m i xt u re severa l t i m e s . I f c h i c k e n i s b row n i n g t o o q u i c k l y, cover l o o s e l y w i t h a l u m i n u m f o i l . C h i c ke n i s d o n e w h e n d r u m s t i c k m e a t fee l s v e ry soft w h e n p ressed . P l ac e c h i c k e n o n h ea t ed p l at t e r; s u rro u n d w i t h veget a b l es a n d garn i s h w i t h p a r s l e y . 2 servings.

Parsleyed Mixed Vegetables

4 s m a l l o r 2 m ed i u m potatoes, p a red 2 m ed i u m ca rro t s , c u t l e n g t h w i s e i n to h a l ves 2 small onions h teaspoo n seaso n ed sa l t 1,4 c u p water o r c h i c ke n b ro t h 2 s m a l l z u c c h i n i , c u t l e n gt h w i se i n t o q u a rters V2 teas poo n seaso n ed sa l t S n i p ped p a rs l ey H ea t oven to 375°. I f u s i n g m ed i u m po tatoes, c u t each in h a l f. Co m b i n e a l l i n g red i e n ts except z u cc h i n i , Y2 teas poo n seas o n ed sa l t a n d t h e p a rs l ey i n u n g reased 1 - q u a rt c a s sero l e . Cover and b a ke 50 m i n u tes. Add z u cch i n i a n d s a l t ; b a k e u n t i l veget a b l es are d o n e, a b o u t 1 0 m i n u t es. Arra n ge vegeta b l e s on p l a t t e r; spoon on s o m e l i q u i d a n d s p r i n k l e w i t h p a rs l ey. 2 s ervings.

CR£PES SUZETTE

Crepes ( be l ow ) c u p b u t t e r o r m a rgJ.ri n e 1/.i t e a s p o o n g rated o ra n g e p e e l 1,4 c u p o r a n ge J U i c e 1 t a b l es p o o n s u g a r 2 t a b l e s p o o n s o ra n ge - f l avo red l i q u e u r or 2 ta b l es p oo n s b ra n d y 1,4

P r e p a re C re p e s . I n 8- i n c h s k i l l et , h ea t b u t t e r , o ra n ge pee l , o ra n ge j u i c e a n d s u g a r t o b o i l i n g , s t i rri n g occasi o n a l l y . B o i l a n d st i r 1 m i n u t e . Red u c e h e a t . F o l d crepes i n t o fo u rt h s ; p l ace i n h o t o ra n ge s a u c e , t u r n i n g c re pes o n ce. To fl a m e, h eat o ra n g e - f l a v o red l i q u e u r j u st u n t i l w a r m i n l o n g- h a n d l ed l ad l e o r s m a l l p a n . I g n i te a n d p o u r fl a m i n g o v e r c repes i n s k i l l e t . P l ace 2 c re p e s o n e a c h d es s e r t p l ate; s p o o n s a u c e o n c re p e s . 2 s e rvings.

Crepes

h c u p a l l - p u rpose fl o u r 1 t e a s p o o n s u gar 1/.i t e a s p o o n b a k i n g powd e r 1,4 teas p o o n s a l t 213 c u p m i l k 1 egg 1,4 t e a s p o o n va n i l l a 2 t e a s p o o n s b u t t e r o r m a rg a r i n e , m e l ted

Beat a l l i n g red i e n t s with rot a ry bea t e r u n t i l s m o o t h . F o r e a c h c repe, l i g h t l y b u t t e r 8- i n c h s k i l l et ; h ea t o v e r m ed i u m h ea t u n t i l b u t t e r i s b u b b l y. P o u r sc a n t 1/.i c u p b a t t e r i n t o s k i l l e t ; i m m ed i a t e l y rot a t e p a n u n t i l b a t t e r covers botto m . Coo k u n t i l l i g h t b r o w n ; t u rn a n d b row n o t h e r s i d e. S t a c k c re p e s so f i r s t - ba ked s i d e i s d ow n . C o o l , kee p i n g c repes covered to p reve n t t h e m fro m d ry i n g o u t . 4 to

6 c repes.


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Lamb S hish Kabobs Parsleyed R ice G reek Salad Sesame H a rd R olls

Two Is C o m p a n y

A w i n d fa l l ! M ay b e t h a t t a x refu n d fi n a l l y s h owed u p . O r U n c l e M a x dec i d ed t o g i ve y o u h i s o l d c a r. O c ca s i o n s e n o u g h t o l i n k a r m s ·i n a l i ve l y Z o r b a t h e G reek d a nce and e n j oy t h i s s o p h i s t i c a t ed b u t q u i c k l y p u t - toget h e r d i n n e r . T h e s a l ad i s v i rt u a l l y a c e l e b ra t i o n i n a n d o f i t se l f. W h et h er y o u fi rs t e n c o u n te r t h e d i s t i n c t i ve t a n g a n d tex t u re o f f e t a wh i l e t rave l i n g o n t h e I s l es o r s h o p p i n g d o w n t h e a i s l es, y o u ' l l a p p rec i at e i t i n t a n d e m w i t h B i bb lettuce.

R aspberry C reme Almond Cookies

LAMB SHISH KABOBS

3;4 po u n d b o n e l e s s l a m b s h o u l d e r, c u t i n t o 1 - i n c h c u bes · � c u p Caesar d re s s i n g o r F re n c h d res s i n g 1 c a n ( 8 o u n ces) w h o l e o n i o n s , d ra i ned A b o u t 8 p i n ea p p l e c h u n ks G reen p e p p e r p i ec e s ( Y2 pepper) Red p e p p e r p i eces ( Y2 p e p p e r ) Pars l eyed R i c e ( be l ow )

P l a ce m eat i n g l a s s bow l ; po u r d re s s i n g o n m ea t . Cover a n d ref r i gerate at l e a s t 8 h o u rs. Remove m e a t f ro m m a r i n ade; reserve m a r i n ade. A l t e r n a t e m ea t c u bes, o n i o n s, p i n e a p p l e c h u n k s a n d green a n d red p e p per p i eces o n eac h o f 4 s kewers . S e t oven c o n t ro l a t b ro i l a n d / o r 550°. P l ace s kewers o n rac k i n b ro i l e r pa n . B ru s h some o f t h e reserved m a r i n a d e o n k a b o b s . B ro i l w i t h t o p s 4 t o 5 i n c h es fro m h eat u n t i l m eat i s brow n , about 6 m i n u t e s . Tu r n ; bru s h re m a i n i n g m a r i n a d e o n kabobs. B ro i l u n t i l d o ne, a b o u t 5 m i n u tes. S e rve k a b o b s o n P a rs l eyed R i ce. 2 s e rv i n g s .

Pars leyed Rice

C o o k i n s t a n t r i c e as d i rected on p a c k a ge f o r 2 s e rv i ngs. S t i r i n 1 t a b l es po o n s n i pped p a rs l ey .

GRE EK SALAD

2 s m a l l h e a d s B i b b l et t u c e 1 m ed i u m t o m a t o , c u t i n to wed ges 6 p i t t ed r i pe o l i v e s Ya t e a s p o o n o rega n o 1 t a b l es p o o n c ru m b l e d feta c h ee s e o r b l u e c h eese L e m o n - O i l D re s s i n g ( be l o w) Le m o n wedges P l a c e 1 h ead B i b b l e t t u c e on each sa l ad p l a t e . Arra n g e t o m a t o wedges a n d o l i ves between l eaves. S p ri n k l e o rega n o a n d c h eese o n s a l ad s ; d ri zz l e w i t h d re s s i n g. G a r n i s h s a l a d s with l e m o n wedges. 2 s e rvings. Lemon-Oil Dressing

1/.t c u p o l i ve o i l or sa l ad o i l 1 t a b l es poon l e m o n j u i c e Ya tea s p o o n s a l t Dash pepper S h a ke a l l i n g red i e n t s i n t i g h t l y covered j a r. A b o u t � c up.

RASPBERRY CREME

M i x 1 c a rt o n (8 o u n c e s ) r a s p b e rry y o g u rt a n d Y2 c u p frozen w h i p ped t o p p i n g ( t h awed ) . D i v i d e between d e s s e rt d i s h e s . To p w i t h a d o l l o p o f w h i pped t o p p i n g a n d g a r n i s h w i t h m i n t l eaves. 2 s ervings.


COQ AU YIN

TOSSED ROMAINE SALAD

3 s l i ces bacon '14 cup a l l - p u rpose fl o u r Y2 teaspoon sa l t Ya teaspoon pepper 1 Y2 p o u n d s c h i c k e n p i ec e s ( l egs, t h i g h s , b reast s ) 1,4 p o u n d fresh m u s h ro o m s , s l i ced 2 s m a l l o n i o n s , c u t i n t o h a l ves 2 ca rro t s , c u t d iago n a l l y i n t o 2 - i n c h p i eces tea s p o o n i n s t a n t c h i c ken b o u i l l o n o r 1 c h i c ke n b o u i l l o n c u be Y2 t e a s p o o n I ta l i a n h e rb seaso n i n g o r Ya t e a s p o o n each t h y m e, bas i l , m a rj o ra m a n d sage 3;4 c u p w a t e r Y2 c u p r e d B u rg u n d y S n i p ped pars l ey

3 c u p s b i te - s i ze p i ec e s ro m a i n e (1 s m a l l head ) 4 o r 5 rad i s h es, s l i ced 2 t a b l es p o o n s s a l a d o i l 1 t a b l es p o o n w i n e , t a rrago n o r c i d e r v i n eg a r 1 s m a l l c l ove g a r l i c , c r u s h ed , o r Ya t e a s p o o n ga r l i c powd e r '14 t e a s p o o n s a l t Dash pepper

I n D u tc h oven o r 3 - q u a rt s a u c e pa n , fry bac o n u n t i l c r i s p ; re m ove a n d d ra i n . M i x fl o u r, s a l t a n d pepper i n p l a s t i c o r p a p e r b a g . S h a ke c h i c k e n , 2 o r 3 p i ec e s a t a t i m e, i n bag u n t i l coated . B rown c h i c ke n i n b a c o n fat; remove to warm p l a t ter. Coo k a n d s t i r m u s h roo m s and o n i o n i n D u t c h oven u n t i l o n i o n i s t e n d e r . D ra i n o ff fat. P l ac e c h i c ke n i n D u t c h o ve n ; c ru m b l e b a c o n o n c h i c ke n a n d a d d re m a i n i n g i n g red i e n t s excep t p a r s l e y . H ea t t o bo i l i n g. Red u c e h e a t ; cover a n d s i m m e r u n t i l t h i c ke s t c h i c ke n p i eces a re te n d er, a bo u t 30 m i n u tes. S p r i n k l e pars l ey o n t o p . 2 s e rvings. Time -saver:

Yo u c a n s u bst i t u te c a n ned vegeta b l es fo r the fres h . U s e 1 j a r ( 2 1/2 ou nces) button m u s h ro o m s , 1 c a n (8% ounces) s m a l l on ions and 1 can (8 ou nces) who l e c a rrots . D ra i n and reserve l i q u i d s . Add e n o u g h water t o rese rved veget a b l e l i q u i d s t o m e as u re 3f4 c u p . S u bst i t u te t h i s l i q u i d fo r t h e 3f4 c u p w a te r . Add c a n ned vegetables after c h i c ken has s i m mered and i s te nder; heat th rou g h , about 1 0 m i n u tes .

C o m b i n e ro m a i n e a n d rad i s h s l i ce s i n bow l . M i x re m a i n i n g i n g red i e n t s ; po u r o n t o veget a b l e s a n d t o s s . 2 s e rvings.

POTS DE CR E ME AU CHOCOLAT

1/2 b a r (4-o u nce s i ze) sweet coo k i n g c h o c o l ate t a b l espoon s u g a r 1/3 c u p h a l f- a n d - h a l f 1 egg yo l k , s l i g h t l y beaten 1/4 teaspoon v a n i l l a I n s m a l l s a u c e pa n , cook c h oco l ate, s u ga r a nd h a l f a n d - h a l f o v e r m ed i u m hea t, s t i r r i n g co n sta n t l y , u n t i l c h oco l a te i s m e l ted and m i xt u re is smooth . Remove from heat; beat i n to egg yo l k . S t i r in v a n i l l a . Po u r i nto pots d e c re m e c u ps , d e m i tasse c u ps or other s m a l l dessert d i s hes . C h i l l . I f y o u l i ke , se rve w i t h w h i pped c re a m a n d g a r n i sh with m i nt leaf. .

-

2 s e r v ings .

71

Coq au Vin Tossed R omaine Salad Crusty F rench Bread Pots de C reme au Chocolat

72


GOURMET TOSSED SALAD

BROILED SIRLOIN STEAK

1 - to 1 Vi - po u n d beef s i rl o i n s t ea k , 1 t o 1 V2 i n c h e s t h i c k

Set oven c o n t ro l a t b ro i l a n d / o r 550° . D i a go n a l l y s l as h o u t e r edge o f fat o n s t e a k a t 1 - i n c h i n t e rva l s t o p reve n t c u rl i n g ( d o n o t c u t i n to l ea n ) . B ro i l s t e a k w i t h t o p 3 to 5 i n c h e s from h e a t t o d e s i red d o n e n es s , 6 t o 8 m i n u t e s o n e a c h s i d e for r a r e , 8 t o 1 0 m i n u t es f o r med i u m . T e s t for d o n e n e s s by c u t t i n g a s m a l l s l i t n e a r c e n t e r o f m e a t . S e a s o n s t e a k a fter b row n i n g . ( S a l t t e n d s t o d raw m o i s t u re t o s u rface a n d d e l ay brown i n g. ) S e rve i m m ed i a t e l y .

Broiled S irloin Steak E asy H ash Browns with O nions Gourm et Tossed Salad Warm Apple Pie with C innamon I ce C ream

2 s e rvings.

Note:

U se t h i s m e t h o d fo r b ro i l i n g top l o i n , po rterh o u se, T - b o n e , ri b o r r i b eye stea k s .

EASY HASH BROWNS WITH ONIONS

1f2 package ( 6 - o u n c e s i z e) h a s h b rown p o t a t oes w i t h o n i o n s * 2/J c u p water V2 t e a s p o o n s a l t 2 t a b l es p oo n s b u t t e r o r m a rg a ri n e I n 8- i n c h s k i l l e t , co m b i n e h a l f t h e pota toes, the wa t e r, sa l t and b u t ter. C o o k u n covered ove r m ed i u m - h i g h h e a t u n t i l l i q u i d i s a b so rbed a n d p o t a t oes a re b rown o n botto m , 8 to 1 0 m i n u te s . T u rn w i t h p a n c a ke t u rn e r a n d c o o k u n t i l brown o n botto m , a b o u t 3 m i n u t e s . 2 s e rvings.

*To u se h a l f t h e pac kage, m ea s u re c o n t e n t s a n d d i v i d e i n h a l f ( a p p rox i m a t e l y 1 c u p ) . To s t o re re m a i n i n g m i x , c l o s e package sec u re l y a n d u se w i t h i n 2 weeks. S e rve aga i n with sc ra m b l ed eggs, c h o p s o r b ro i l ed c h i c k e n .

2 1/2 c u ps b i te-s i z e p i eces c r i s p s a l ad gree n s 1/2 c u p s l i ced fre s h m u s h ro o m s 1/2 c u p s m a l l c a u l i fl owerets 2 t a b lespoons c h o pped green peppe r t o 2 t a b l espoo n s c ru m b l ed b l u e c h eese O i l - a n d -V i negar D ress i n g ( p age 5 8 ) T h i n l y s l i ced o n i o n r i ngs P i m i e n to-stuffed o l i ve s l i ces Toss s a l ad g ree n s , m u s h roo m s , c a u l i fl ow erets , green pepper, c h eese and d ress i n g i n bow l . G a r n i s h w i t h o n i o n r i n gs a n d o l i ve s l i c es . 2 servings .

APPLE P I E

1f2 3 1.4 1;4 5 1

P a s t ry f o r 8- i n c h two-cru s t p i e (fac i n g page) c u p s ugar ta b l es p oo n s fl o u r t e a s p o o n n u t m eg tea s po o n c i n n a m o n Dash salt c u p s t h i n l y s l i c ed pa red t a rt a p p l e s ( a b o u t 5 m ed i u m ) t a b i Ps p o o n b u t t e r o r m a rga r i n e

Pre p a re p a s t ry . M i x s u ga r , fl o u r, n u t m eg , c i n n a m o n a n d sa l t ; po u r o n a p p l es a n d t o s s . T u rn fi l l i n g i n to p a s t ry- l i n ed p i e p a n a n d dot w i t h b utter. H ea t o v e n t o 42 5 ° . C o v e r fi l l i n g w i t h t o p c r u s t w h i c h h a s s l i t s c u t i n i t ; sea l a n d fl u te. Cover edge w i t h 2 - t o 3 - i n c h - w i d e s t r i p o f a l u m i n u m fo i l t o p reve n t exces s i ve b ro w n i n g; re m ove fo i l l as t 1 5 m i n u t es o f b a k i n g. B a ke u n t i l c r u s t is go l d e n b ro w n a n d j u i c e b e g i n s t o b u b b l e t h ro u g h c r u st , 4 0 t o 50 m i n u te s . C o o l s l ig h t l y o n w i re r a c k . S e rve w a r m , w i t h c i n n a m o n i c e c r e a m o r C h e d d a r c h eese i f y o u l i ke.

73

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h a n d l e of k n i fe .

re m ove

baki ng; B a ke p i e rec i pe .

as

fo i l

d i re c t e d

in

under

l owe r

repi n c h

edge . around

Something Special . . . Pastry for Pies

74


F u l l m oo n ? I n the O r i e n t t h Cl t ' s c a u se fo r c e l e b ra t i o n . So w h y n o t m a ke m o o n t i m e you r s p ec i a l t i m e, too ? P u t t h e p o rk in t he s p o t l i g h t o n a t a b l e by a w i n d ow; Ch i n ese pea pod s , c a rrot and c u c u m be r st i c ks a n d a m e l o n d e ssert c o m p l et e t h i s E a s t e r n i n s p i ra t i o n . S i t t h e re, fea s t a n d set yo u r gaze. Sweet-and-Sour Pork Fluffy White R ice Chinese Pea Pods

S W E ET-AND- SOUR PORK

Carrot Sticks Cucumber Sticks M elon Boats with S herbet

Y2 14 1;4

Y2 Y2 1 1f2

1 Y2

Salad o i l Sweet-a n d - S o u r S a u c e ( r i g h t ) c u p a l l - p u r pose fl o u r c u p c o r n s t a rc h t e a s p o o n sa l t tea s p o o n m o n o s o d i u m g l u tamate t e a s p o o n b a k i n g powd er c u p water teaspoo n s a l ad o i l po u n d p o r k t e n d e rl o i n , c u t i n t o 1.4- i n c h s l i ces m ed i u m g ree n p e p per, c u t i n t o 1 - i n c h p i eces sma l l on ion, cut i n to 1 - i nch p i eces c u p s hot cooked r i c e

Pou r o i l i n t o e l ec t r i c s k i l l e t o r l a rge s a u c e p a n to d e p t h o f 1 to 1 Y2 i n c h e s . H ea t t o 3 75 ° , o r u n t i l 1 - i n c h b read c u be b row n s i n 1 m i n u te. W h i l e o i l h eats, p re p a re S weet a n d - So u r S a u c e . I n s m a l l bow l , b e a t fl o u r, c o r n s t a rc h , s a l t , m o n o s od i u m g l u t a m a t e, b a k i n g powder, water a n d 1 t ea s p o o n o i l w i t h ro t a ry bea t e r u n t i l s m o o t h . D i p m e at i n t o b a t t e r w i t h t o n g s ; fry i n h o t o i l , t u rn i n g o n c e , u n t i l go l d e n brow n , 6 to 8 m i n u te s . D ra i n ; keep warm . S t i r g reen p e p pe r a n d o n i o n i n to Sweet a n d - So u r Sauce. Cover and s i m m e r u n t i l vegeta b l es a re c r i s p - t e n d er, a b o u t 5 m i n u tes. S e rve m e a t a n d s a u c e o n r i c e . 2 servings.

S weet-and-Sour Sauce

1.4 c u p brown s u g a r ( pa c k e d ) 2 t a b l espoo n s co r n s t a rc h 1 c a n (81A o u n ces) p i n ea p p l e c h u n k s , d ra i ned ( reserv e syr u p ) 1A c u p v i n egar 2 t a b l e s poo n s c a t s u p I n 2 - q u a rt s a u c e p a n , m i x s u g a r a n d c o r n s t a rc h . A d d e n o u g h w a t e r t o res e rved p i n ea p p l e syru p t o m ea s u re 1 c u p . S t i r syru p m i x t u re, v i n ega r a n d cat s u p i n t o c o r n s t a rc h m i xt u re. Coo k, s t i rri n g c o n s t a n t l y , u n t i l m i xt u re t h i c ke n s a n d b o i l s . S t i r i n p i n ea p p l e. Keep w a r m over v e ry low heat.

M ELO N BOATS WITH SHERBET

T o p wedges o f c h i l l ed h o n eydew m e l o n o r c a n t a l o u pe w i t h s c o o p s o f l e m o n o r l i m e s h e rbet . Note: M e l o n o u t o f seaso n ? U se 1 o a c k a g e ( 1 2 o u n c e s ) frozen m e l o n ba l l s , p a r t i a l l y t h a wed , i n s tead .

Use tongs t o dip each piece of p o r k i nt o t h e b a t t e r ; fry e a c h p i e c e a s yo u ' ve batte re d i t . T h e p o r k wi l l b e e a s i e r t o sl i c e t h i n i f i t ' s p a r t i a l l y f roze n .

Two Is C o m pa n y

So y o u h ave a good a n d proper rea s o n to s p l u rge- b u t t h e c h ec k b o o k says, " N o t to n i g h t, fel l a s ' " W h a t do y o u d o ? Y o u w o r k w o n d ers w i t h a b i t o f ro u n d s t e a k . Y o u t a ke t i m e ( a n d a m i x ) to m a ke a c r u n c h y t o p ped h o t b read . Then fi n i s h o n a h i g h n o t e w i t h a daz z l e o f a dessert.

CURRIED BEEF AND PEPPERS

V2 to 314 p o u n d beef ro u n d s t e a k 2 t a b l es p o o n s sa l ad o i l 1 beef bo u i l l o n c u be 1 114 c u p s w a t e r 1 t e a s p o o n s u ga r , i f d es i red t e a s p o o n c u rry powd e r V2 t e a s p o o n s a l t s m a l l g reen p e p p e r , c u t i n t o 1 - i n c h p i eces 1 m ed i u m o n i o n , c u t i n to wedges 2 ta b l es p o o n s c o rn s t a rc h 2 t a b l es p o o n s w a t e r t o m a t o , pee led a n d c u t i n t o wedges B u t tered n ood l e s C u t m ea t i n to 314- i n c h p i ec e s . H e a t o i l i n 8- i n c h s k i l l e t ; brown m eat over m ed i u m h e a t , a b o u t 1 0 m i n u t e s . D ra i n o ff f a t . Add b o u i l l o n c u be, 1 '14 c u p s wa t e r , t h e s u g a r, c u rry powd e r a n d s a l t ; h ea t t o b o i l i n g, s t i rri n g occa s i o n a l l y . R ed u c e h ea t ; c o v e r a n d s i m m e r u n t i l m e a t i s t e n d er, a b o u t 1 h o u r. (Add s m a l l a m o u n t water i f necessary . ) A d d g reen p e p p e r a n d o n i o n ; c o v e r a n d s i m m e r u n t i l vege t a b l e s a re c r i s p - t e n d e r, a b o u t 5 m i n u tes. M i x c o r n s t a rc h and 2 ta b l es po o n s water; s t i r i n to m e a t and vegeta ble m i xt u re. Cook over m ed i u m h ea t , st i r r i n g c o n s ta n t l y, u n t i l s a u c e i s c l e a r a n d b u b b l y, a b o u t 1 m i n u te . A d d t o m a t o wedges; cover a n d c o o k o v e r l o w h e a t u n t i l t o m a t oes a re h o t , a b o u t 3 m i n u te s . S e rve o n n ood les. 2 s e rvings.

75

QU ICK SESAME BREAD

1 c u p butterm i l k bak i ng m i x 114 c u p water 2 t e a s po o n s soft b u t t e r o r m a rga r i n e t a b l e s p o o n sesa m e seed H ea t oven t o 400°. S t i r b a k i n g m i x a n d w a t e r w i t h fork to a s o f t d o u g h . O n g reased ba k i n g s h ee t , s p re a d o r ro l l d o u g h i n t o rec t a n g l e , 6 x 4 i n c h e s . B r u s h b u t t e r o n recta n g l e ; s p r i n k l e w i t h s e s a m e seed . B a ke u n t i l go l d e n b ro w n , 8 t o 1 0 m i n u te s . S e r v e h o t , b ro k e n i n t o p i eces o r c u t i n t o sq u a re s . 2 s e rvings.

FRUIT MEDLEY

C h o o s e two o r m o re o f t h e fo l l ow i n g fru i t s to tota l 1 to 1 V2 c u p s : seed l e s s green grapes; s t rawberr i e s ; b a n a n a s l i ces; peac h , pea r o r p i n ea p p l e c h u n ks; m a n d a r i n or a n ge segm e n t s ; dark sweet c h e r r i e s . D i v i d e between d essert d i s h es; s p r i n k l e s n i p ped fresh m i n t o n f ru i t if d e s i red . S e rve w i t h o n e o f t h e t o p p i n gs b e l ow. 2 s e rvings.

Hon ey-Yogurt Top pin g

M i x 1 t a b l es p o o n l e m o n j u i c e , 1 t a b l e s p o o n h o n ey a n d V2 c u p u n f l a v o red y o g u rt o r d a i ry s o u r c re a m . Brown Su gar-Yogu rt Top ping

M i x 114 c u p u n fl av o red y o g u rt or d a i ry s o u r c re a m a n d 2 t a b l es p o o n s b ro w n s u ga r . Limeade-Yogurt Top ping

M i x 2 t a b l es p oo n s fro z e n l i m ea d e c o n c e n t ra t e ( t h awed ) a n d '14 c u p p i n e a p p l e yogu rt. Spice-Yogurt Top ping

M i x V2 c u p u n fl a v o red y o g u rt or d a i ry so u r c rea m , 1 t a b l e s p o o n s u gar, 114 t e a s p o o n c i n n a m o n a n d d a s h n u t m eg.

C urried Beef a n d Peppers Buttered N oodles Lettuce Wedges w ith Oil-and-Vinegar D ressing Quick Sesame Breed F ruit M edley

76

Roast Cornish Hens Wild Rice with llll ushrooms and Al monds Artichokes with lemon Butter C rescent Rolls Pots de Creme au Chocolat ( page 7 1 1

Two I s

Company

ROAST CORNISH HENS

ARTICHOKES WITH LEMON BU TTER

2 Rock C o r n i s h h e n s ( a b o u t 1 po u n d eac h ) Sa l t 1/4 c u p soft b u tt e r o r m a rg a r i n e 1/4 teas poon red p e p p e r s a u c e o r Y2 t ea s p o o n t h y m e, m a rj o r a m o r t a rrago n l eaves Preserved k u m q u a t s W a t e rc ress

1 V2 1 V2 2

Th aw hens i f fro z e n . H ea t oven to 350°. R u b cav i t i es o f h e n s w i t h s a l t i f d es i red . P l ace h e n s b reast s i d e u p o n rac k i n s h a l l o w roa s t i n g pa n . M i x b u t t e r a n d red p e p per s a u c e . B r u s h p a rt o f b u t t e r m i xt u re o n h e n s a n d s p r i n k l e w i t h s a l t . R o a s t u n cov ered u n t i l t e n d e r , a b o u t 1 h o u r, b ru s h i n g h e n s 3 o r 4 t i m es w i t h re m a i n i n g b u t t e r m i x t u re . G a r n i s h w i t h p re s e rved k u m q u a t s a n d watercre s s . 2 s ervings.

WILD RICE WITH M U S HROOMS AND ALMONDS

2 VJ 1 1

H ea t \4 c u p b u t t e r o r m a rg a r i n e , 1 t e a s p o o n g r a t e d l e m o n peel a n d 2 t a b l es po o n s l e m o n j u i c e over l o w h ea t u n t i l b u t t e r i s m e l ted.

H eat o v e n t o 350°. S t i r m u s h ro o m s ( w i t h l i q u i d ) a n d c h i c k e n b r o t h i n t o s k i l l e t ; h ea t to b o i l i n g . Po u r r i c e m i xt u re i n to u n g reased 2 Y2- c u p c a s s e ro l e . Cover and bake u n t i l a l l l i q u i d i s a bso rbed a n d r i c e i s t e n d er, a b o u t 1 h o u r. 2 s e rvings. can

be

made

by

d i ssol v i n g

1

c h i c ken

bo u i l l o n c u be or 1 l e a s p o o n i n s t a n t c h i c k e n bou i l l o n i n 1 c u p b o i l i ng w a l e r .

Red u c e h e a t ; cover a n d s i m m e r u n t i l d o n e , 30 to 40 m i n u t e s . ( A rt i c h o kes a re d o n e w h e n l eaves p u l l o ff eas i l y a n d b o t t o m i s t e n d e r w h e n p i e rced w i t h k n i fe . ) R e m ove a rt i c h o ke s w i t h tongs o r 2 l a rge s p oo n s ; p l ac e u p s i d e d o w n to d ra i n . R e m ove s t r i n g a n d s e rve u p r i g h t . S e rve h o t w i t h L e m o n B u tter. Lemon Butter

M e l t b u t t e r i n 8- i n c h s k i l l et ; c o o k a n d st i r rice, a l m o n d s a n d o n i o n u n t i l a l m on d s a re go l d e n b rown , a b o u t 1 0 m i n u t e s .

bro t h

I n 3 - q u a rt sa u ce p a n , h e a t water, l e m o n j u i c e a n d sa l t t o bo i l i n g . R e m ove d i s co l o red l eaves a n d t h e s m a l l leaves a t b a s e o f e a c h a rt i c h o ke . T r i m s t e m even w i t h base o f a rt i c h o ke . Cut 1 i n c h o ff top and d i sc a rd t o p . S n i p o ff p o i n t s o f re m a i n i n g l eaves w i t h s c i s s o r s . Tie e a c h a rt i c h o k e w i t h s t r i n g a ro u n d s i d e a n d f ro m t o p t o b o t t o m t o h o l d l eaves i n p l ac e . P l a c e a rt i c h o kes i n s a u ce pa n ; h e a t t o bo i l ing.

2 s ervings.

t a b l es p oo n s b u t t e r o r m a rga r i n e c u p u n coo ked w i l d r i c e t a b l e s p o o n s l i v e red a l m o n d s t a b l e s p o o n c h o pped o n i o n c a n ( 2 o u n c e s ) m u s h ro o m ste m s a n d p i eces c u p c h i c k e n b ro t h *

*Chicken

q u a rt s water t a b l es p o o n l e m o n j u i c e teaspoon salt a rt i c h o ke s L e m o n B u tter ( be l o w )

A b o u t VJ c up. Note:

To eat a rt i c h o ke s , p u l l off l eaves one a t a t i m e . D i p b a s e o f leaf i n to L e m o n B u t t e r ; t u rn l eaf m ea t y s i d e d ow n a n d d ra w b e t w e e n teet h , s c ra p i n g off m eat p o rt i o n . D i sca rd l ea f o n p l a t e . W h e n a l l l eaves h ave been re m oved , c u t o ff the s p i n y c h o k e a n d e a t t h e s m oo t h ro u n d b o t t o m p o rt i o n - a g reat d e l i c acy.

Two I s C o m pa n y

ORIENTAL FONDUE

Ch oose o n e to t h ree o f t h e fo l l o w i n g m e a t s a n d seafood s to t o t a l 3;4 po u n d : Pork t e n d e r l o i n , c u t i n to Vs- i n c h sl ices Ch i c k e n b reasts, b o n ed a n d c u t a c ross g ra i n i n to b i t e - s i z e s l i c e s ( a b o u t 1;4 i n c h t h i c k ) F ro z e n sca l l o p s , t h awed a n d c u t i n t o 3/4- i n c h p i eces C l ea ned raw s h ri m p, fresh or froze n * Ch oose t h ree o r fo u r o f t h e fo l l o w i n g veget a b l e s : 1/4 ca u l i fl ower, s e p a rated i n t o fl owerets 1/4 po u n d b rocco l i , s e p a rated i n t o fl owerets 2 m ed i u m c a rro t s , cut d i ag o n a l l y i n to Vs- i n c h s l i ces 1;4 po u n d fresh m u s h roo m s , t h i n l y s l i ced 1 b u n c h g reen o n i o n s ( a b o u t 6 ) , c u t i n t o Y2- i n c h l e n g t h s A n d h ave read y : 8 c u p s c h i c ke n b ro t h * * 1 V2 c u ps h o t coo ked r i c e C h o i ce o f d i p p i n g s a u ces ( r i g h t ) A rra n g e m e a t , seafood a n d vegeta b l e s o n t ray o r p l a t t e r; garn i s h w i t h p a r s l e y . Cover a n d' ref r i g e ra t e u n t i l s e rv i n g t i m e . Po u r c h i c ke n b ro t h i n to 1 0- i n c h e l e c t r i c s k i l l e t , m e t a l fo n d u e p o t o r c h a fi n g d i s h u n t i l a bo u t 213 f u l l ( a d d a n y re m a i n i n g c h i c ke n b ro t h as n eeded ) ; h eat to s i m m e r i n g. D i v i d e r i c e betwe·e n 2 s m a l l bo w l s . S e rve d i p p i n g s a u ces i n s m a l l bow l s . E-ac h person u ses c h o ps t i c ks o r fo n d u e forks t o p l ace a n a s s o rt m e n t o f m e a t a n d veget a b l es ( 2 or 3 p i eces a t a t i m e ) i n b rot h . C o o k food s u n t i l d o n e, 2 t o 4 m i n u tes; t ra n sfer to d i n n er p l a t e a n d d i p i n t o

77

a s a u c e . After the m a i n c o u rse, l a d l e b r o t h o n re m a i n i n g r i c e i n bo w l s a n d e a t a s so u p . 2 s e rvings.

Note:

Meat w i l l s l i c e e a s i e r if p a rt i a l l y

fro z e n . * R i nse frozen sh r i m p u n d e r r u n n i ng c o l d w a t e r to rem ove ice g l a z e . * *4

cans

( 1 3 1!. o u nces

water or 3 c a n s

each)

c h i cken

( 1 0 Y2 o u n c es e ac h )

brot h

and

1

cup

c o n d e n sed c h i c k e n

b r o t h , d i l u t ed a s d i rec t e d .

Lem on -Soy Sau ce

\4 c u p l e m o n j u i c e 114 c u p s o y s a u c e 2 ta b l es p oo n s sweet s a k e ( f o r co o k i n g ) o r s h e rry

M i x a l l i n g red i e n t s . A b o u t Y2 c up. Sweet-an d -So ur Sauce

2 1 2 VJ 1

t a b l es p oo n s b r o w n s u g a r t e a s p o o n c o rn s t a rc h t a b l es p oo n s c i d e r v i n eg a r cup pi neapple j u ice tab lespoon catsu p

M i x a l l i n g red i e n t s i n s m a l l s a u c e pa n . C o o k over m ed i u m - h i g h h ea t , s t i r r i n g c o n sta n t l y , u n t i l m i x t u re t h i c k e n s a n d bo i l s . B o i l a n d st i r 1 m i n u t e. A b o u t Y2 c u p . Plu m Sau ce

1/4 c u p c h i l i s a u c e 1/4 c u p p l u m j a m o r g r a p e j e l l y 1/4 t e a s p o o n h o t s a u c e M i x a l l i n g red i e n t s . A b o u t Y2 c up. Hot Mustard Sau c e

3 t a b l es poo n s d ry m u s t a rd 2 t a b l es p oo n s wa t e r M i x i n g red i e n t s . A b o u t Y-1 c up.

O riental Fondue Fluffy White R ice Kum quats A l mond Cookies Tea

78


SHRIMP CURRY

1

3f4 1 12 Shrimp C urry Condiments G reen R ice Sesame C rackers Baked Bana na with Butter Pecan Ice C ream Spiced Tea

Co n d i m e n t s ( be l ow ) c a n ( 1 0 Y2 o u n c e s ) c o n d e n sed c re a m o f s h ri m p so u p tea s p o o n p a rs l ey fl a kes tea s p o o n c u rry powd e r t a b l es p o o n i n st a n t m i n ced o n i o n o u nces frozen c l e a n ed raw s h ri m p * G re e n R i c e ( r i g h t )

P re p a re C o n d i m e n t s . I n m ed i u m s a u c e � p a n , h e a t s o u p, p a rs l ey fl a kes, c u rry powd e r a n d o n i o n to b o i l i n g , s t i rri n g o c cas i o n a l l y . S t i r i n s h ri m p; h e a t to bo i l i n g . Red u c e h e a t ; c o v e r a n d s i m m e r u n t i l s h r i m p a re d o n e, a b o u t 1 0 m i n u tes. S e rve c u rry w i t h G reen R i ce. 2 s ervings. * R i n se frozen s h r i m p u n d e r ru n n i n g c o l d water t o r e m o v e i c e g l aze.

Condiments

C h oose t h ree to s i x o f t h e fo l l ow i n g : D i c ed t o m a toes G o l d e n ra i s i n s Toasted s h red d ed coco n u t C h o p ped h a rd -coo ked eggs Sweet p i c k l e s t i c k s Ch u t n ey K u m q u a ts C h o p ped green p e p p e r G rated o r a n g e pee l G rated l e m o n pee l S a l ted d i ced a l m o n d s C u r ra n t j e l l y Pee l ed a n d s l i c ed avo c a d o

Green Rice

2/J c u p u n c o o ked reg u l a r r i c e Y2 c u p c h o p ped fre s h s p i n a c h l eaves 2 t e a s p o o n s i n st a n t m i n c ed o n i o n 1 t a b l es p o o n b u t t e r o r m a rg a r i n e 1 teaspoon s a l t 1 YJ c u p s b o i l i n g w a t e r H e a t oven to 350° . M i x a l l i n gred i e n t s i n u n g reased 1 - q u a rt c a s s e ro l e . Cover a n d b a k e u n t i l l i q u i d i s a b so rbed a n d r i c e i s t e n d er, a b o u t 30 m i n u te s . 2 s e rvings.

BAKED BANA NA

H ea t oven to 350°. C u t pee l ed l a rge b a n a n a l e n g t h w i s e i n h a l f . P l ace h a l ves c u t s i d e s d o w n i n g reased ba k i n g d i s h a n d b r u s h w i t h l e m o n j u ice. D r i z z l e w i t h 1 ta b l es po o n b u t t e r o r m a r ga r i n e, m e l te d , a n d i f d es i red , 2 teas p o o n s l i g h t ru m o r ·y,. t e a s p o o n r u m fl avo ri n g . S p r i n k l e 1 teaspoo n grated l e m o n pee l a n d 2 teas poo n s brown s u g a r o n t o p . B a ke u n covered 20 m i n u te s . S e rv e w a rm w i t h b u t t e r p e c a n i c e c re a m o r a n y favo r i t e fl a v o r. 2 s ervings.

SPICED TEA

2 tea bags 3 w h o l e c l oves, broken i n to p i ec e s \4 t e a s p o o n d ri ed o ra n ge p e e l Ys tea s p o o n c i n n a m o 11 2 c u p s b o i l i n g water In h eated t e a p o t o r o t h e r h e a t p ro o f c o n ta i n e r, p l ace t e a b a g s , c l ov e s , o r a n g e p e e l a n d c i n n a m o n . Po u r b o i l i n g w a t e r i n to tea p o t . Cover a n d steep 3 to 5 m i n u t e s . S t i r j u s t b e fo re s e rv i n g . 2 s ervings.

80

Two Is C o m pa n y

A ra i se i n pay ? A s m a l l s p ree i s i n o rde r .

D uckling a I'Orange Barley Pilaf

For i ns p i ratio n , fl i p back t o the p i cture o n page 6 7-a specta c u l a r m a i n d i s h i f ever there was one. Don't m i ss the c h a nce to present i t p roud l y befo re you ta ke i t bac k to the k itchen to cut it u p . N ote the cho ice of vegeta b l es , too-both easy but e l egant. The m a ke-ahead desse rt i s o n e to re m e m b e r fo r pa rty m ea l s . j u st d o u b l e (or t r i p l e ) syrup and l iqueur.

M ushroom G reen Beans or Spinach Souffle Tomato-Endive Toss M ocha I ce-cream Puffs

l o o s e l y w i t h a l u m i n u m fo i l . D u c k l i n g i s d o n e w h e n d ru m st i c k m e a t fee l s very soft w h e n p ressed . I n s m a l l s a u c e pa n , m i x rese rved o ra n ge sa u c e a n d t h e c o r n s t a rc h . C o o k over m e d i u m h ea t , st i rri n g c o n sta n t l y, u n t i l m i x t u re b o i l s . B o i l a n d st i r 1 m i n u t e . S e rve sa u c e in s m a l l p i t c h e r. R e m ove d u c k l i n g t o w a r m p l a tte r; garn i s h w i t h w a t e rc ress, o r a n ge twists, grapes o r k u m q u a t s . 2 s e rvings.

DU CKLING A L'ORANGE

4 - to 5 - po u n d d u c k l i n g 2 t a b l es p o o n s b u t t e r o r m a rga r i n e 2 t a b l es p o o n s fi n e l y c h o pped onion 1,4 tea s p o o n tarragon l eaves 1 Y2 t a b l e s p o o n s s h red d ed o ra n ge peel Y2 c u p ora nge j u i c e 1.4 teaspoo n s a l t Ys tea s po o n d ry m u s tard 1,4 c u p c u r ra n t j e l l y 2 t a b l es p oo n s p o rt o r c ra n berry cockta i l 1 teaspoo n cor n s ta r c h F a s t e n n ec k s k i n o f d u c k l i n g w i t h skewers. L i ft w i n g t i ps up a n d over b a c k fo r n a t u ra l b race. H ea t o v e n t o 3 2 5 °. P l a c e d u c k l i n g b reast s i d e u p o n rac k i n s h a l l ow roa s t i n g pa n . M e l t b u tt e r i n s m a l l s a u cepa n . Cook a n d st i r o n i o n a n d t a rrago n l eaves i n b u tt e r u n t i l o n i o n i s te n d e r. A d d orange p ee l , o ra n ge j u i ce, s a l t , m u s ta r d , je l l y a n d port; cook and s t i r over m ed i u m h e a t u n t i l j e l l y i s m e l ted . Mea s u re o ra n ge s a u ce; reserve h a l f t h e s a u ce t o s e rve w i t h d u c k l i n g . B r u s h d u c k l i n g w i t h p a rt of re m a i n i n g o r a n ge s a u c e . R o a s t u n c ove red u n t i l d o n e , a bo u t 2 % h o u rs, p r i c k i n g s k i n w i t h fork a n d b ru s h i n g occa s i o n a l l y w i t h re m a i n i n g o range s a u c e . I f d u c k l i n g i s b row n i n g t o o q u i c k ly, cover

To s e rve the d u c k l i n g afte r yo u ' ve p rese n t e d i t at t he t able . c ut i t l e n g t h w i se i n h a l f . Kee p c l o s e t o the top of the wishbone and t h e ce n t e r of the back . Then c ut e a c h half i n t o 2 p i e c e s . ( P o u l t ry s h e a rs work best for t h i s . but you c a n a l so use k i t c h e n s h e a rs or a s h a r p . s t u rdy k n ife . )

BARLEY PILAF

1 h 1 1 1,4 Ys 1 1

t a b l e s p o o n b u t t e r o r m a rga ri n e c u p u n c o o ked b a r l ey t a b l es p o o n i n s t a n t m i nced o n i o n teas p o o n i n st a n t c h i c k e n b o u i l l o n te as poo n c e l e ry sa l t t ea s poo n p e p p e r c u p b o i l i n g wa t e r t a b l es p o o n s n i p ped p a r s l ey

H ea t oven to 325 °. I n u n greased 2 %- c u p c a s s e ro l e, m i x a l l i n gred i e n t s exc e p t p a r s l ey. Cover a n d ba ke u n t i l d o ne, a bo u t 1 h o u r. S t i r i n p a rs l ey . 2 s ervings.

Two

MUSHROOM GREEN BEANS

can (2 o u n ces) m u s h room ste m s and p i eces, d ra i ned ( reserve l iq u id) 1/2 pac kage (9-ou nce s i ze) froze n French-sty l e green bea n s * 1/4 teaspoon s a l t teaspoon butter o r m a rga r i n e A d d e n o u g h water to reserved m u s h ro o m l i q u i d to m ea s u re Y
* Leftover frozen green beans? U se i n D e e p

d i s h H a m b u rger P i e ( p a ge 36) .

SPI NACH SOU F FL E

H eat oven to 3 2 5 ° . Remove frozen s p i n a c h so u ffl e ( 1 2 - o u n c e s i ze ) from c o n t a i n e r. C u t i n t o q u a rters. P l ace 2 q u a rt e rs i n eac h o f 2 u n g reased 1 0- o u n c e b a k i n g d i s h e s , over l a p p i n g q u a rters if necessa ry. B a k e u n t i l k n i fe i n serted i n c e n t e r c o m e s o u t c l ea n , 5 0 t o 60 m i n u tes. 2 s e rvings.

TOMATO-ENDIVE TOSS

3 c u ps b i te-s ize p i eces e n d i ve 2 tom atoes, cut i nto wedges O i l -a n d -Vi negar D ress i n g ( page 5 8) O n i o n r i ngs Mari n ated a rt i c h o ke h ea rts, if des i red Toss end i ve , to m atoes a n d d ress i n g . G a r n i sh with on ion ri ngs and artichoke hearts . 2 servings .

Is

C o m pa n y

81

MOCHA ICE-CREAM PU F FS

Vz c u p water

1 4 c u p b u t t e r o r m a rga r i n e Vz c u p a l l - p u rpose fl o u r 2 eggs C o ffee ice c rea m Y4 c u p c h oc o l a t e s yru p 2 tea s poo n s o ra n ge - f l a v o red l i q u e u r, if d e s i red H ea t oven to 400°. I n 1 - q u a rt s a u c e p a n , h ea t water a n d b u t t e r to ro l l i n g b o i l . S t i r i n fl o u r. S t i r v i g o ro u s l y over l o w heat u n t i l m i xt u re form s a ba l l , a b o u t 1 m i n u t e . R e m ove from h e a t . B e a t i n eggs, a l l a t o n e ti me, u n t i l smooth. Drop dough by sca n t 114 c u p f u l s 3 i n c h es a p a rt o n t o u n greased ba k i n g s h eet ( m a ke s 6 p u ffs ) . B a k e u n t i l p u ffed a n d go l d e n , a bo u t 35 m i n u t e s . Coo l . C u t o ff t o p s o f 2 c rea m p u ff s . P u l l o u t a n y fi l a m e n t s of soft d o u g h . F i l l p u ff s w i t h i c e c rea m . M i x c h o c o l a t e s y r u p a n d l i q u e u r; d r i z z l e o n cream p u ff s . 2 p u ffs - a n d 4 m o re fo r o th e r t i m e s .

N o t e : S t o re the e x t ra p u ffs u n fi l l ed a n d s e rv e t h e fo l l o w i n g d a y o r wra p i n a l u m i n u m fo i l , l a b e l a n d freez e . T o s e rve, fi l l w i t h sweete n ed w h i p ped c rea m , i c e c re a m or puddi ng.

82

Clauic Beef Stroganoff Poppy S eed N oodles Charry Tornat� Bruuala Sprouts Salad Hot Crusty Rolla Peaches Flambe

Two

Is

Company

CLASSIC BEEF STROGA NOFF

CHERRY TOMATO-BRUSSELS SPROUTS

V2 to 3;4 po u n d beef s i r l o i n or ro u n d stea k , a b o u t Y2 i n c h t h i c k 2 t a b l es p o o n s b u t t e r o r m a rga r i n e 1/4 p o u n d m u s h ro o m s , s l i ce d , o r 1 c a n (4 Y2 o u n c e s ) s l i c e d m u s h ro o m s , d ra i n ed s m a l l o n i o n , fi n e l y c h o p ped ( a b o u t Y4 c u p ) Y2 c u p water 1 beef b o u i l l o n c u be 1 t a b l es p o o n c at s u p 1 s m a l l c l ove g a r l i c , fi n e l y c h o p pe d , o r Va t e a s p o o n i n s t a n t m i nced g a r l i c h teaspoon salt P o p p y S eed N o od l e s ( be l ow) 114 cup water 1 t a b l es p o o n fl o u r Y2 c u p d a i ry s o u r c re a m

SALAD

C u t m ea t i n t o s t r i p s , 1 Y2x Y2 i n c h . M e l t b u t ter i n 8- i n c h s k i l l e t ; c o o k a n d st i r m u s h roo m s a n d o n i o n u n t i l o n i o n i s t e n d e r. Rem ove veget a b l es fro m s k i l l et . I n s a m e s k i l l e t , b ro w n m eat o v e r m ed i u m h e a t . S t i r i n Y2 c u p water, t h e bo u i l l o n c u be, cats u p , g a r l i c a n d s a l t . Red u c e h e a t ; c o v e r a n d s i m m e r 1 5 m i n u t es ( 4 5 m i n u t e s i f u s i n g ro u n d stea k ; i f n ecess a ry, a d d s m a l l a m o u n t of w a t e r ) . W h i l e m e a t s i m m e rs, p re p a re P o p p y Seed N ood l es . M i x 1 4 c u p water a n d t h e fl o u r; st i r i n t o m e a t m i xt u re . A d d m u s h ro o m s a n d o n i o n . H eat t o bo i l i n g , s t i rr i n g c o n sta n t l y . B o i l a n d s t i r 1 m i n u t e. S t i r i n so u r c re a m a n d h e a t t h ro u g h . S e rve o n t h e n ood l es . 2 s e rvings. Poppy Seed Noodles

C o o k 4 o u nce s n o od l e s ( a b o u t 1 V2 c u ps ) i n 1 q u a rt b o i l i n g s a l ted water ( 2 teaspoo n s sa l t ) u n t i l t e n d er, a bo u t 7 m i n u t e s . D ra i n nood l e s a n d ret u r n t o s a u c e pa n . A d d 1 t a b l es p o o n b u t t e r o r m a rga r i n e a n d 1 tea s p o o n p o p p y seed and toss.

Y2 pac kage ( 1 0-o u n ce s i z e ) frozen B ru ss e l s s p ro u t s * 1/4 c u p o i l - a n d -v i n eg a r d re ss i n g o r I t a l i a n d ress i n g 1 c u p c h e rry t o m atoes 2 l e t t u ce c u p s C o o k B ru s s e l s s p ro u t s a s d i rected exc e p t - u se o n l y h a l f t h e a m o u n t s o f w a t e r a n d sa l t c a l l e d fo r o n p a c kage. D ra i n . P o u r d re s s i n g o n h ot B ru s s e l s s p ro u t s . Cover and re f r i gerate at l ea s t 3 h o u rs. Cut t o m atoes i n to h a l v e s ; a d d to B r u s s e l s s p ro u t s a n d t o s s . Serve i n l e t t u c e c u p s . 2 s ervings. *Leftover frozen Brussels sprouts?

S e rve later in the week as the vegeta b l e a t a n o t h e r m ea l . E s p ec i a l l y good w i t h h a m , p o r k o r t u rkey .

PEACHES FLAMBf

V a n i l l a i c e c rea m ta b l es p o o n s a p r i c o t j a m t a b l es p o o n s s u ga r c u p water t ea s po o n l e m o n j u i c e c a n (8314 o u n c e s ) s l iced peac h e s , d ra i n ed 2 ta b l es p o o n s b ra n d y

2 2 Y4 Y2 1

S c o o p i c e c re a m i n t o ba l l s ; p l ace i n freezer w h i l e p re p a r i n g sauce. In s m a l l c h afi n g d i s h o r s a u c e p a n , h ea t j a m , s u ga r, w a t e r a n d l e m o n j u i c e , s t i rri n g occas i o n a l l y , u n t i l s y r u p y , a b o u t 5 m i n u t es . A d d peac h e s a n d h eat t h ro u g h . H ea t b ra n d y u n t i l w a r m ; po u r o n peac h e s a n d i g n i te i m m ed i a t e l y . S p oon peac h e s a n d s a u c e o n i c e c rea m . 2 s ervings.

84

Basic Know- H ow

eMeat S i nce m eat takes the b i g g est b ite out of you r food b u d g et , i t pays t o g et the m ost val u e and g o o d sol i d n utrition f o r you r money. T h a t ' s n ot a l ways easy. What appears to be a j u i cy steak at the meat counter may turn out to be an expen sive m i s-steak a t you r tab l e . I n escapable concl u s i o n : I t ' s i m portant t o be a s m a rt meat shopper. How to Buy

Loo k befo re you buy. Look for flecks of fat with i n the lean as you r c l u e to the meat ' s j u i c i ness, fl avo r a n d tenderness. Lean m eat that i s b r i g ht co l o red , f i rm a n d f i n e text u red denotes h i g h q ual i ty. Loo k , too , f o r an off i c i a l i n d i cat i o n o f q u a l ity. Except for fresh pork, a l most all meat i s i n spected and g raded by the U n i ted States Department of Ag riculture. The ro u n d federal i n spect i o n sta m p or the USDA s h i e l d assu res you that the meat i s tab l e worthy. G rades o f meat are identified on the U S DA s h i e l d as "Prime, " "Choice" or " G ood . " There a r e l esser g rades, but you aren 't l i kely to encounter them at the sto re. On the othe r hand, you won 't f i n d m u c h " Pr i m e " either most of t h i � i s b o u g h t by restau rants .

A pac kage of m eat t h at does n ' t carry either t h e sta m p or t h e s h i e l d i s n ' t necessari ly a rej ect. U n cle Sam ' s seal of ap p roval m ay h ave been m arked on a part of the an i m a l w h i c h was tri m med away. O r i f yo u ' re buying someth i n g l i ke l i ve r o r g round beef, y o u w o n ' t f i n d a label at a l l . And i n the case of veal , althoug h it is g raded , i t ' s m o re l i kely to carry a label t h at says someth i n g l i ke " M i l k- Fed Veal , " w h i c h does n ' t rea l ly i n d i cate how h i g h u p i n t h e veal echelon that pac kag e of m e at belongs. Actually, a s i d e from being aware of meat g rad e s , anothe r g o o d way t o s h o p f o r m eat i s t o f i n d a patient, knowledge able meat man who will te l l you what you n eed to know and whose wares h ave n 't d i sap poi nted yo u . Even i n the l a rg est superma rket t h e re i s u s u a l ly someone to g u i de you t h rough the co m p l ex i t i es of a n i mal anatomy. A final word o n m eat s e l e c t i o n : Don't e q u ate c o s t w i t h n u t rition ! B u d g et c u t s h ave a s m u c h p rote i n v a l u e as t h e i r h i g her-priced c o u s i n s . J u st cook them ri g ht a n d they' l l be flavorfu l , d e l i c i o u s a n d ten d e r . T h e U S D A g r a d e s i n d i c at e q u a l ity, n o t n u t r i t i o n a l val u e . How M uch t o Buy

H e re ' s an an swe r you m ay not t h i n k very h e l pfu l : " I t all de pen d s . " On the face of it, that ' s

H OW M U C H T O BUY?

BONELESS CUTS (such as g ro u n d m eat , stew meat, tenderl o i n ) BONELESS ROASTS (such as rol l ed beef, pork s h o u l der, beef t i p) M E D I U M BO N E I N (such as pot roast , country-sty l e ri bs) LARG E BONE I N (such a s shan ks, short r i b s , spareri bs)

V4 to % l b . p e r serv i n g % to Y2 l b . p e r serv i n g Y2 to % l b . p e r serv i n g % to 1 l b . p e r serv i n g

hard ly defin itive. O n the other hand, you can take comfo rt i n the fact that i n buyi n g m eat, there ' s p l e nty of roo m to move a ro u n d . The "al l d e p e n d s " are these : 0 How m u ch actual meat (ver sus bone and fat) you ' l l get to the pou n d . (A po u n d of g ro u n d beef wi l l obvi o u s l y g o q u ite a b i t farther than a p o u n d of spare r i b s wi l l . ) 0 H ow o l d , h o w active a n d h ow h u n g ry the eaters are. 0 H ow much time yo u h ave for fixing and how m u ch space for sto ri n g . 0 H ow g ood a b u y you c a n g e t . It m ay we l l be worth you r w h i l e t o buy a t u rkey o r l a rg e roast a n d p l a n t o u s e it for sev eral m e a l s . How t o Store

As with a l l perishables, t h e watchword i s speed. T h e s h o rter the t i m e l apse between the m eat cou n t e r a n d yo u r refrige rato r, the less chance there wi l l be of the meat l o s i n g flavor o r spo i l i n g . T o b e a t its best, u s e fresh meat with i n 2 or 3 d ays, g ro u n d beef and vari ety m eats ( l iver, tong ue and so forth) with i n 24 h o u rs . There ' s n o harm i n keep i n g meat i n its sto re w rap for a d ay or two , but it's a g ood idea to l oosen the e n d s of t h e package to l et a i r reach t h e m e a t . The object of t h i s m a n e u ver i s t o d ry the s u rface of the meat ever so s l i g htly; t h i s seals i n the j u i ces and also s l ows the g rowth of bacteria. C u red and s m o ked m eats , sausages and sandwich m e ats are best refrige rated in t h e i r orig i n al packag es u n t i l opened . Then b u n d l e the l eftovers i n a p l astic bag or t i g ht wrapp i n g . A c u red h a m ( i n i t s o r i g i n a l wrap) c a n b e stored i n t h e refrige rator u p to 2 weeks . M ost canned h a m s s h o u l d b e In th e refrigerator:

Basic K n ow- H ow

stored i n the refri g e rato r. If u n opened , they can b e kept safe ly u p to 6 months. Same treatment. Cool q u ickly; cover and refri g e rate promptly. F i n ish u p i n 1 o r 2 days . . . or wrap t i g htly and freeze ; the time l i m its are : 0 P l a i n - 1 month 0 With broth or g ravy-6 months

H OW LONG TO STO R E ?

( Fo r b e s t q u a l ity, cons i d e r t h e s e periods m ax i m u m . )

Leftover cooked m e a t ?

I f you plan to freeze meat, do it as soon afte r shopping as poss i b l e - be cause the q u a l ity you put i n i s t h e q u a l ity you ' l l take out. J u st about all meats freeze we l l and mai nta i n the i r q u a l ity if wrapped p roperly, frozen q u i ckly and stored at a tem perat u re of oo or below. Be s u re to use a moistu re-vapor proof wrap such as heavy- d uty a l u m i n u m foi l , heavi ly waxed freezer paper or spec i a l l y l a m i n ated paper. Wrap the m eat tig htly-the i ntent here is to e l i m i nate as m u c h a i r as pos s i b l e from with i n the pac kag e . A n i m p roperly wrapped pack age can spe l l d i saste r. I f a i r g ets i n , it wi l l d raw m o i stu re from the meat and the meat w i l l become d ry, l ess flavorfu l and show i n d i cations of freeze r burn ( d i scoloration) . M eat bought al ready froze n can go from the store ' s freezer to yo u rs "as i s , " but d o n ' t fo r get to mark it with the date. (Make s u re the meat cut and its we i g h t are also noted . ) Yo u can also freeze fresh meat i n the transparent wrap i t comes i n-prov i d i n g you plan to use i t with i n a w e e k o r two . Fo r l o n g e r sto rag e , tuck the orig i n a l pac kag e i nto a heavywe i g ht plasti c bag , o r overwrap with any stu rdy freeze r materi a l . Press a l l t h e a i r o u t o f the package befo re sea l i n g . T o conserve freezer space In the freezer:

85

DAYS In Refrigerator (35 to 40" F.)

M O NTHS In Freezer (0" F.)

3 to 5 3 to 5

8 to 1 2 3 to 4 2 to 3 2 to 3 8 to 1 2 4 to 8 3 to 4 1f2 1f2

Steaks (beef) Chops ( l a m b and pork) G ro u n d Meats Stew Meats Roasts ( beef and lamb) Roasts (po rk) Liver and Vari ety M eats Corned B r i s ket F ra n kf u rters Bacon Sausage (po rk) Ham ( ha l f) H a m (sl i ces) H a m (canned) Luncheon M eats Sausage ( s m o ked) Sausage (d ry and sem i d ry)

and save t i m e l ater, you may want to g et yo u r meat ready for the pan before freez i n g . Tri m off excess fat ; d iv i d e meat i nto port i o n s ; form g ro u n d beef i nto patt i e s ; sepa rate chops , s m a l l steaks a n d patties w i t h a d o u b l e t h i ckness o f a l u m i n u m fo i l o r waxed paper. S u c h d o aheads w i l l m a ke l i fe easier for you at the thaw i n g e n d . The only thing you don 't want to d o i s season meat befo re h a n d , a s s a l t s h o rtens f reeze r l i fe . Reminder: Label and date n ot o n l y with t h e date y o u p u t t h e package i n b u t a l s o w i t h t h e " ex p i rati o n date , " by w h i c h t i m e you s h o u l d c h e c k it out. Follow t h e c h a rt above for an idea of how long specific m eats can be stored before q u a l i t y beg i n s t o g o n o t i c e a b l y down h i l l . N ote that these m axi m u m t i m es a p p l y only if yo u r freeze r stays at o o or c o l d e r . If y o u r sole freezer space i s located over the ref r i g e rato r c o m partment and has n o sepa rate doo r , you s h o u ld n 't count on kee p i n g

1 to 2 1 to 2 3 to 5 3 to 5 1 to 2 7 7 7 1 to 2 3 to 5 3 6 months 3 to 5 7 1 4 to 2 1

1 1 1 1

to 2 to 2 to 2 D o n ' t freeze D o n ' t freeze D o n ' t freeze D o n ' t freeze

foods frozen for longer than a week: A constant tem peratu re of

0° j u st i s n ' t possi b l e those c o n d it i o n s .

under

Fi rst k n o w that frozen m eat can be cooked satisfac tori l y w h i l e st i l l in its frozen state (with the excepti o n of t h i c k pork steaks and pork roasts , w h i c h m u st be at l east part i a l l y t h awed in order to i n s u re t h o ro u g h cooki n g ) . B u t if you d o c h oose to thaw you r meat before coo k i n g , a few easy dos and d o n 'ts wi l l h e l p t o k e e p i t i n the p i n k of con d i tion. S l ow-thaw m eth o d - I f pos s i b l e , al low meat to thaw, sti l l f reeze r-wrap ped , i n t h e refr i g e rato r. For a 3- to 5 - p o u n d roast, it w i l l t a k e 3 to 5 h o u rs per pou n d . For a 1 - i n c h steak, count o n a p p rox i m ate l y 1 2 to 1 4 h o u rs . Fast-thaw method-Althoug h there i s s o m e c h a n ce of spo i l ag e , m e at can be t h awed at room te m p e ratu re . Keep T o thaw:

86

Basic Know-H ow

w rapped . For s m a l l roasts, a l l o w 1 t o 2 h o u rs per pou n d . F o r a 1 - i n c h steak, a l l ow 2 t o 4 h o u rs. Cook the meat w h i l e it's sti l l c h i l l e d . Fastest-thaw method-Meat that i s d esti ned to be braised or pot roasted can be thawed by covering the sealed pack ag e with cold water. Then there's the . . . No-thaw method-You can start to coo k a l m ost any cut of meat w h i l e it's sti l l frozen ; j ust add extra cooking t i m e . Cooki ng Frozen Meat

A smal l roast w i l l take from one th i rd to half ag a i n as long to cook as one that has been thawed . The actual add i tional t i m e depends on the t h i c kness. Let the roast cook about an h o u r before i n se rt i n g t h e meat thermometer. Roasts:

f1ish For a change -of-pace, h i g h ly n utritious meal that can be as kind ly i n cost as it is i n calories, fish i s yo u r d i s h . What's more, fish i s q u i c k to fix, and m ost va rieties come in handy serv i ng - s ize port i o n s . Fresh Fish

When you shop for a whole f i s h , look fo r b r i g h t , c l ear, b u l g i n g eyes ; fi rm f l e s h that s p r i n g s b a c k w h e n p ressed ; red d i s h p i n k g i l l s ; s h i ny, b ri g ht-colored scales, close to the s k i n . A l l fresh f i s h s h o u l d smell fresh and not too stro n g . For each serv i ng , you ' l l need : D Whole-% to 1 p o u n d D Stea ks- Y2 p o u n d D F i l l ets- V3 to Y2 p o u n d

These w i l l take from one fou rth to half ag a i n as long to cook as m eat that has been thawed . To b ro i l -Keep t h e meat farther away from the ' heat s o u rce than you do when i t ' s thawed ; t h i s w i l l p reven t it from b e i n g charred on the outs i d e and raw in the center. (Ad d an ad d itional d i s tance of 2 i n ches fo r any cut thicke r than % i n c h . ) To pan broil-Be s u re to heat t h e s k i l let before ad d i ng the meat, and brown i t q u ickly. The idea i s to beat the thaw to the d raw. If the su rface starts to thaw be fore it's browned , chances are it wo n ' t b rown we l l at al l . Once the meat i s b rowned , turn down the heat to let it cook to the d e s i red deg ree of d o n e n ess.

Assu m i n g whole fish has been c l eaned (and scaled if n ecessa ry) , wash under ru n n i n g cold wate r , d ra i n , gently pat d ry and wrap t i g h t l y in a m o i st u re -vapor- p roof wrap such as heavy fo i l , f reeze r pa per o r p l ast i c wrap. Steaks and f i l l ets s h o u l d be separated by a double th i ck n ess of fo i l o r waxed paper and then t i g htly wrapped . Label and d ate a l l pac kag es.

M eat, once thawed , can be refrozen only if some ice c rystals re main. B u t d o n ' t expect meat to be as f l avorfu l o r j u i cy if it's refroze n , as some of t h e good j u i ces wi l l have been lost in the orig i n a l thaw-out.

T o tha w: P l ace sti l l -wrapped f rozen fish in t h e refr i g e rator (al low about 8 h o u rs to thaw a 1 - po u n d packag e ) . For speed i e r thawi n g , l eave f i s h i n its freeze r wrap and cove r w i t h cold wate r. chang i n g the wate r freq uently (a 1 - po u n d package

Steaks, chops, burgers :

A word about refreezing:

Wrap in m o i sture - p roof a i rt i g h t m a teri a l , o r p l ace i n a t i g h t l y cov ered conta i n e r and refrige rate p ro nto ! ( O n l y the coldest sec tion of yo u r refr i g e rato r w i l l d o . ) I f you d o n ' t p l a n t o u s e the fish i n a d ay o r two , freeze it. T o store i n refrigerator:

T o freeze:

wi l l thaw i n about 2 h o u rs) . F i l l ets and steaks can be cooked without thaw i ng-but g i ve them extra coo king t i m e . Frozen Fish

Frozen fish comes in an ever i n c reas i n g vari ety of port i o n s i n addition t o steaks and fi l l ets -squares, rou n d s , sticks, rec tang l es-so me b read ed , some not, some p recooked , some ready for cooki n g . As i d e from re lying on the packag e for d i rect i o n s , there are j u st a few g e neral " n eed to knows " : D V3 t o Y2 pound serves o n e . 0 F i s h porti o n s a n d sti c ks s h o u l d go d i rectly from freezer to pan ; don't thaw them fi rst. I f t h e y d o thaw , use i m m ed iatel y ; d o n ' t refreeze. 0 Storage l i m it-6 months. Shellfish

Altho u g h u s u a l l y cons i d e red a l ux u ry, i n the s m a l l q u antities needed fo r two , s h e l lfish i s often n o m o re costly than meat. Espec i a l ly s i n ce i t takes so we l l to b e i n g stretc hed with sauces , pasta o r rice. F i g u re an ave rag e s e rvi n g about l i ke t h i s : 0 S h r i m p-S to 7 l a rg e (about 1 5 per pound) o r 1 0 to 1 5 m ed i u m (about 28 p e r p o u n d ) 0 Lobster tai ls-1 l a rg e o r 2 smal l D Lobster meat- % pound D Crabmeat- % p o u n d D Scal l ops- V3 to Y2 p o u n d p i nt c l ams- V2 0 Oyste rs , s h u c ked o r 6 i n the s h e l l Be s u re the s h e l l s of oysters and clams a re t i g h t l y c l osed . S h r i m p and scal l o p s s h o u l d have a c l ean , fresh s m e l l ; whole l o bsters s h o u l d b e a l ive (or cooked ) . s h e l lfish all Refri g e rate p rom ptly and use as soon as poss i b l e�with i n 1 d ay. O b se rve the same g u i d e l i n es fo r s h e l lfish bought frozen as for oth e r f i s h .

Basic

The pleasu res of poultry a re many, and not the l east of these is economy. But that ' s j u st fo r starters . C o u n t a l s o a m o n g i t s attributes . . . 0 Vari ety-dozens of ways to buy it. o versat i l ity- h u n d reds ofways to fix it. 0 Ava i l a b i l ity-no more j ust the Sunday chicken and t h e Than ksg iving tu rkey; y o u c a n enjoy poultry a n y d ay and a n y season . How to Buy chicken: About 1 Y2 to 3 pou n d s ; al low Y2 to 1 pound per perso n . Comes fresh or frozen and either ready-to cook or cooked and ready to reheat. Buy who l e , halved , q u a rtered or cut i nto servi ng p i eces. Also packag ed i n parts : d ru msticks, b reasts , t h i g h s , w i n g s , l ive rs , g i zzards. Even though you m ay pay a l ittle more per pou nd , c h i c ken parts can be a thrifty no-waste buy for two . Besi des, you can start with yo u r favo rite p i eces ! The b ro i l e r-frye r i s real ly an a l l - p u r pose c h i c ken ; su itab l e prepara tion m ethods i n clude not o n ly broi l i ng and fryi ng but also roasti n g and stew i n g . For cas and sero l es d i s hes l i ke creamed c h i c ke n , re m e m b e r that a 2 ¥2 -pound b ro i l e r-fryer yields approx i m ately 2 cups cut- up cooked c h i c ke n . Broiler-fryer

We i g h i n g 3 ¥2 to 5 pou n d s , t h i s is a l ittl e larg e r and o l d e r t h a n t h e b ro i l e r-frye r. It is the best choice fo r roasti n g b u t c a n also be used f o r stew ing.

Roaster chicken:

Rock Cornish hen: Abo ut 1 to 1 Y2 pou n d s . The s m a l l e r size of this m i n i m e m be r of the c h icken fam i l y is j ust right fo r

a s i n g l e servi ng ; the larger size i s fine fo r two . Usually comes froze n . Can be roasted stuffed or u n stuffed , or can be s p l i t and b ro i l e d . About 3¥2 to 5 pounds wi l l be fine fo r two. A special treat fo r dark-meat l overs, for u n l i ke c h i c ken and tu rkey, even the b reast is dark. Comes whole, fresh o r froze n . Roast w h o l e , stuffed o r u n stuffed , o r cut u p f o r b rai s i n g o r baki n g . Duckling:

Turkey: A 4- to 9-pound fryer roaste r i s the best s ize fo r two (al l ow Y2 to 1 pound per per son) . Comes whole, fresh or froze n ; frozen turkeys may be stuffed o r u n stuffed . Also ava i l a b l e halved , q u a rtered , c u t i nto serv i n g p i eces or by the part ( d r u m sticks , t h i g h s , w i n g s and occas i o n a l l y b reasts) . Roast ; cut- u p frye r- roaster can also be b ro i l e d , panfried , braised o r barbecued . Boneless turkey roll: About 2 to 5 p o u n d s . Comes frozen , with a l l white m eat o r a com b i n ation of wh ite and dark meat. Ava i l a b l e with o r without g ravy.

S o l d by t h e pou n d , l i ke g ro u n d m e ats ( Y2 pou n d serves two ) . Low i n fat and low in calories, th rifty, tasty g rou n d t u rkey i s al most as ver sat i l e as h a m b u rg e r . Fol l ow t h e s a m e st o r i n g a n d f r e e z i n g d i rections a s for g ro u n d b eef (see p a g e 85 } . G r o u n d turkey:

How to Store

Q u i c k-to the refrig e rato r . . . and always where i t ' s coldest! Keep loosely covered o r i n its transparent sto re w rap . Use with i n 1 to 2 d ays. In the refrigerator:

In the freezer: For short-term storag e (up to 2 wee ks) , the transparent store wrap does

K n ow-H ow

87

n i cely for p repac kaged pou l try. If you p l an t o freeze longer, overwrap the store package with a m o i stu re-vapor-proof wrap ( heavy-d uty fo i l , p last i c w r a p o r a p l astic b ag ) . O r was h , pat d ry and wrap s n u g ly i n you r favo rite freezer m ate ri a l . ( G i b l ets s h o u l d be frozen sepa rate ly.) And d o n 't forget to label and d ate packages. Stor age l i m it at oo o r l ower: 0 Pou ltry-6 months 0 G i b l ets-6 months S l owly, s l owly is the best way. Which means thaw in the refri g e rator rather than o n the kitchen cou nter. Al l ow t h e fol l owi n g t i m e s : 0 C h i c ke n parts-4 to 9 h o u rs 0 Whole c h i c ken- 1 2 h o u rs 0 Rock Corn i s h hen-9 to 1 2 h o u rs 0 Tu rkey parts-9 to 1 2 h o u rs 0 4- to 9-pound turkey'- 1 to 2 d ays I n a h u rry? Cover frozen pou ltry, sti l l tig htly wrapped , with c o l d water, chang i n g the water occasional ly. A whole c h i c ke n wi l l thaw i n 1 to 2 h o u rs ; a whole t u rkey i n 3 to 4 h o u rs . T o thaw:

Lefto ver cooked poultry? Store we l l -wrapped in the refriger ator fo r 1 to 2 d ays (always package any stuffing rately). F reeze r times:

0 P l a i n - 1 month 0 With b roth o r

sepa

g ravy-6

months Freezing tips: I s pou ltry frozen beyon d the reco m m ended t i m e l i m its sti l l safe? If p rope rly stored , yes. But d o n ' t expect the taste o r text u re to be as good . Can pou ltry be refrozen once it's thawe d ? Better not! Alth o u g h t h e re i s t h i s excep t i o n : Frozen , u n cooked poultry can be thawed a n d cooked a n d the l eftovers then frozen for another t i m e .

88

Basic Know-H ow

Some t;ood eMeat Choiees for 'l'wo LOOK FOR T H E S E CUTS

COOK T H E M P R O P E R LY

BEEF G rou n d : Use in patt i es, loaves or m a i n - d i s h casse ro l e s . Reg u l a r

(25 to 30% fat , some s h ri n kage) , L e a n (20 to 2 5 % fat, l ess s h r i n k ag e) , Extra L e a n ( 1 5 to 2 0 % fat , ve ry l i tt l e s h ri n kage) .

Short R i bs: Cut from t h e ends of c h u c k or r i b roasts. Stew Meat: Cut from chuck, t i p , s h o rt p l ate and fo res h a n k . Usual l y

B ro i l . Pan b ro i l . Pantry . ( Bake l oaves a n d casseroles . ) B raise or coo k i n l i q u i d . B raise o r coo k i n l i q u i d .

cut i nto 1 - i nch p i eces ; s hou l d conta i n s m a l l amount of fat . Chuck Roast : Choose arm ( ro u n d bone) , blade o r b o n e l ess roasts ;

can be cut u p and coo ked i n smal l q u antities. C h u c k Stea k : Ava i l ab l e e i t h e r b o n e l ess o r with a ro u n d o r blade bone. Econom ical . Top Lo i n Stea k : S m a l l steak i n the short l o i n ; has n o t e n d e r l o i n . J ust t h e right size f o r i n d i v i d u a l serv i n g s . Cubed Stea k : Also cal l e d M i n u te Stea k. Mac h i n e - c u bed . Flan k S teak : Also cal l e d Lon d o n B ro i l . Long , coarse f i b e r s ; some t i m es scored i n d i a m o n d s for tenderness. Porterhouse Stea k : H as a sect i o n of te n d e r l o i n and a sect i o n of top loin steak d i vided by a T-shaped bo n e . Ten d e rl o i n can b e re moved and se rved separate l y as F i l et M i g n o n . R i b Stea k : C u t from -th e r i b sect i o n -act u a l l y t h i s i s a s l i ce of r i b roast, w i t h bone o r bonel ess. Rib Eye Stea k : Also ca l l ed Del m o n i co Steak. Cut from the eye of beef ri b . Boneless, has l i ttl e fat, very tender. Round Stea k : The top ro u n d i s somet i m es more ten d e r than the botto m ro u n d . ( Large steaks can be cut i nto m e a l - s i ze p o rt i o n s . ) Econom i cal because of ve ry l i tt l e waste . Si rloin Stea k : Bone i n or boneless; the amount of bone va ries from steak to steak. Less exp e n s i ve than most steaks, it's a good c h o i ce for two. T- Bone Stea k : S i m i l a r to porterhouse but smal l e r, with a smal l e r tenderl o i n portion . Tenderloin Stea k : B ette r known as F i l et M i g n o n . B o n e l e s s , very l itt l e fat , ten d e rest of all steaks ; expensive.

B raise. B raise. Can be b ro i led i f of high q u a l ity o r if tende rized . B ro i l . ( Pan b ro i l if less than 3f4 i n c h t h i c k . ) Pantry. B raise. Can b e b ro i l ed if of high q u a l ity and mari nated . B ro i l . (Pan b ro i l if less than 3f4 inch t h i c k . ) B ro i l . ( P a n b ro i l i f l e s s than 3f4 inch t h i c k . ) B ro i l . ( Pan b ro i l i f less than 3f4 i n c h t h i c k . ) B raise. C a n b e b ro i l ed if o f h i g h q u al ity o r if t e n d e rized . B ro i l . ( Pan b ro i l if l ess than 3f4 inch t h i c k . ) B ro i l . ( Pa n b ro i l i f l ess t h a n

3f4 i n c h t h i c k . ) B ro i l .

B ro i l i ng

Panbro i l i ng

Panfryi ng

For te n d e r steaks and chops, s l i ced ham , baco n , g ro u n d meat, baby beef l iver. ( Steaks and chops shou l d be at l east % i nch t h i c k . ) 1 . S e t o v e n to b ro i l and / o r 550 ° . 2 . B ro i l w i t h meat su rface 2 to 5 i n ches (depen d i n g o n t h i ckness) f r o m h eat u n t i l b rown . Season o n l y after b rown i n g . 3. Tu rn a n d b ro i l t o d e s i red d eg ree of d o n e n ess. Seaso n .

For te n d e r steaks a n d chops, s l i ced ham , baco n , g ro u n d meat. (Al l cuts s h o u l d b e t h i n n o m o re t h a n 1 i n c h t h i c k . ) 1 . P l ace m eat i n heavy s ki l l et. ( Fo r very l ean m eat cuts, brush ski l l et with s h o rten i n g . ) 2 . D o n o t add fat o r water. Do not cover. 3. Cook s l owly. Turn occas i o n a l ly t o b rown and c o o k m e at eve n ly. Pou r off fat from s ki l l et as it accu m u l ates. 4. Cook unti l d o n e . Season .

For t h i n , tender steaks a n d c h o p s , cutlets , g ro u n d meat, l iver and p i eces w h i c h have been tenderi zed by sco r i n g , c u b i n g o r g ri n d in g . 1 . B rown on both s i d es i n smal l amount o f fat. ( Fat is n ot n eeded i n a pan with n o n sti c k coat i n g . ) 2 . Season w i t h s a l t a n d pepper. 3. Do not cover. 4. Cook ove r m ed i u m h eat, turning occas i o n a l ly, until done.

B a s i c K n ow- H ow

89

Some (jood c:Meat Choiees for crwo LOOK FOR T H E S E CUTS

C O O K TH E M P R O P E R LY

PORK Baco n : T h e c u red a n d s m o ked s i d e of p o r k . Canadian-style Baco n : A c u red a n d s m o ked b o n e l es s l o i n of p o r k , l e a n e r t h a n reg u l a r baco n . Chops: B l a d e , ri b , l o i n a n d s i r l o i n c h o p s a re avai l a b l e , c u t t h i c k o r t h i n . Extra - t h i n c h o p s c o o k q u i c k l y a n d a r e a t i m e - s ave r . Ham S l i c e : C u t from s m o ke d h a m . Ava i l a b l e i n a vari ety of t h i c k nesses. Canned Ham : T h e 1 % - p o u n d s i ze i s g o o d f o r two. Fo l l ow d i re c t i o n s o n ca n . Ribs: ( S p a re r i b s , b a c k r i b s a n d c o u n t ry - s t y l e r i b s . ) P ro p o rt i o n of m eat to fat to bone v a r i e s c o n s i d e ra b l y ; p r i c e s vary acco rd i n g l y . Sausages : Ava i l a b l e i n g reat vari ety-f ra n kfu rt e r s , Po l i s h s a u s ag e s , b ratw u rst , k n a c kwu rst, etc. Smoked Chops : O n l y t h e l o i n c u t is ava i l a b l e . Smoked Shoulder R o l l : B o n e l e s s . L i ke C a n ad i a n - styl e b a co n , b u t h a s m o re fat d i st r i buted t h rou g h o u t t h e m e at. E c o n o m i ca l . A 1 - to 2 p o u n d s i z e i s g ood f o r two . F o l l o w p a c ka g e d i re ct i o n s o r u s e l i ke h a m . Stea k : A r m o r b l ad e cut s a r e avai l a b l e . A g oo d b u y . Tenderl oi n : B o n e l e s s ; wh o l e , s l i c ed o r f l atte n e d . Ve ry t e n d e r . Frozen ten d e r l o i n s a r e g o o d fo r two ; f o l l o w p a c k a g e d i re ct i o n s .

B ro i l . P a n b ro i l . P a n t ry . R o ast ( b a k e ) . b ro i l . P a n t ry . R o ast ( b a k e ) . b ro i l . B r a i s e . R o ast ( b a ke ) . b ro i l . P a n t ry .

B ro i l .

Pan

B ro i l .

Pan

B ro i l .

Pan

R o ast ( b a ke ) . R o ast ( b a ke ) . B ra i s e . R o ast ( b a ke ) . b ro i l . P a n t ry .

B ro i l .

Pan

B ro i l . R o a s t ( b a k e ) . R o ast ( b a ke ) . C o o k i n l i q u i d . B ro i l . P a n b ro i l . P a n t ry .

B ra i s e . P a n try. R o ast ( b a k e ) . P a n t ry . B ra i s e .

LAM B Chops: S h o u l d e r , r i b , l o i n a n d s i r l o i n c h o p s are avai l a b l e . ( S h o u l d e r c h o p s a re t h e most e c o n o m i ca l . ) G round : M a d e f ro m t h e l e s s t e n d e r c u t s . S h a p e i n to m e at l o af o r patt i e s . Shanks: F o re s h a n ks a n d h i n d s h a n ks a r e avai l a b l e . A 1 - p o u n d s h a n k i s j u st r i g ht f o r o n e p e rso n .

B ro i l . P a n b ro i l . R o ast ( b a k e ) . B ro i l . b r o i l . P a n t ry . B ra i s e . C o o k i n l i q u i d .

Pan

VEAL Cho p s : R i b , l o i n and s i r l o i n c h o p s are avai l a b l e . Cutlets : C u t from ro u n d steak.

B r a i s e . P a n t ry . B r a i s e . Pantry.

Roasting

B ra isin g

Cooking i n Liq u i d

For l a rg e , te n d e r cuts of beef, vea l , p o r k a n d l a m b . 1 . P l a c e fat s i d e u p o n rack i n s h a l l ow roast i n g p a n . 2. I n se rt m e at t h e r m o m et e r s o it i s ce n t e red i n t h i c kest p a rt, not rest i n g in fat o r o n b o n e .

Fo r l es s t e n d e r m e at c u t s ( p ot roasts , ro u n d steak, s h o rt r i b s ) , stew m e at a n d s o m e t e n d e r c u t s ( p o r k c h o p s a n d cut l ets) . 1 . B rown on a l l s i d es i n h eavy p a n , s k i l l et or D ut c h ove n , a d d i n g f a t i f n e ce s s a ry. 2. Seaso n w i t h s a l t a n d p e p p e r .

F o r l a rg e , l e s s t e n d e r m e at c u t s ( b eef c o r n e d b r i s k e t , p o r k

3. D o n ot a d d wate r. D o n ot cover. 4. Roast at 325 ° u n t i l d o n e . ( S e e roast i n g c h a rts fo r t i m e , t e m p e rat u re a n d d e g ree o f doneness.)

3. A d d s m a l l a m o u n t of l i q u i d i f n e c e s s a ry . 4. C o v e r t i g h t l y . S i m m e r o n t o p o f ra n g e o r i n 300 to 325 ° ove n u n t i l m e at i s te n d e r .

h o c k s , l a m b s h a n ks ) a n d stew m e at. 1. B ro w n m e a t o n a l l s i d e s i n own fat o r ot h e r fat , i f d e s i re d , i n h e avy p a n , s k i l l et o r D u t c h ove n . 2 . Cove r m e a t w i t h l i q u i d . 3 . S e a s o n ; cove r a n d s i m m e r u n t i l tender. 4. A d d v e g e t a b l e s j u st l o n g e n o u g h befo re s e rv i n g to c o o k t h e m t h ro u g h .

90

Basic Know-How

Some Good Vegetable Choiees for 'l'wo WHAT TO BUY

WHAT T O L O O K FOR

HOW TO STO R E

Artichokes

Thick, g reen , fres h - l ooking l eaves on p l u m p , com pact, g lo b u l a r head s ; avoi d sp read i n g l eaves. Smooth , rou n d spears with a fresh appearance. Tips should be c l osed and com pact. A f i rm head , with fres h , we l l colored outer l eaves .

Store i n refrigerator, either i n crisp er o r p l astic bag . Wi l l keep u p to 4 d ays . Sto re i n refrigerato r, either i n crisp e r o r p l astic bag . Wi l l keep u p to 2 d ays. Store i n refrigerator, either i n crisp er o r plastic bag . Will keep u p to 4 weeks. Store i n refrige rato r, either i n crisp er or p l asti c bag . Wi l l keep u p to 2 weeks. Store i n refrigerator, either in crisp er or p l asti c bag . Wi l l keep u p to 5 d ays. Store i n refrigerator, either i n crisp er o r p l asti c bag . Will keep u p to 8 d ays. For best eating q u al ity, cook as soon as poss i b l e after picking . I f y o u m u st store corn, refrigerate u n h u s ked a n d u n covered . Wi l l keep u p to 2 d ays. Store in refrigerator, either in crisp er o r plasti c bag . Wi l l keep u p to 2 weeks. Store i n refrigerator, i n crisper. Wi l l keep u p t o 2 weeks.

( 1 per person) Asparagus

(1 bunch-Y2 to % pound) Cabbage

(1 smal l head-2 cups s h redded)

a

Carrots

Smooth , f i rm , wel l shaped ; orange color.

Caul iflower

Clean , com pact , wh ite to creamy wh ite c u rd s (the ed i b l e wh ite por tion) ; good g reen leaves. Crisp, s o l i d stal ks with a g l ossy su rface. Avo id b u n ches with d is co lorati on of center sta l ks. G ree n , f resh - looking h u s ks . The s i l k at t h e h u s k ope n i n g should be dark brown , and the ears should be wel l covered with p l u m p kern e l s .

( 1 bunch-5 or 6 med i u m ) (1 s m a l l head o r % large head) Celery

( 1 smal l bunch) Corn on t h e Cob

(About 4 ears)

Cucumber

(1 med i u m ) Eggplant

(1 s m a l l - % to % pound) Lettuce

(1 med i u m head lettuce yields about 6 cups bite-size pi eces)

M ushrooms

(% to % pou n d )

good

F i r m , g ood g reen c o l o r , not too l arge in d i ameter. Avoi d cucu m be rs that look withered or sh rive l e d . F i rm , heavy, with smooth s k i n o f an even dark p u rp l e c o l o r . Avoi d egg pl ants that a r e soft , sh rive l ed or m arked with dark b rown spots. Fres h , unwi lted g reens. H ead l et tuce s h o u l d be m ed i u m f i rm and of med i u m size; outer leaves , vary i n g from l ig ht to dark g reen , shou l d b e free o f rust marks. Sel ect wel l - rounded heads of Bosto n , heavy for thei r size, with tender l eaves rang ing from white to med i u m g reen . Look for fai rly com pact heads of romai n e ; the long g reen outer leaves should be stiff, with wh ite to l i g ht g reen ri bs . F i rm caps of wh ite or creamy c o l or, depend i ng on the species. Avoi d m u s h rooms with flat , open caps o r cracked ste m s .

Store as soon as poss i b l e in re frigerato r, either in crisper o r plastic bag . Before stori n g , wash lettuce u n d e r ru n n i ng cold water; d rain or pat d ry thoroughly. Head and ro m a i n e lettuce can be kept u p to 1 week, othe r varieties for a shorter time.

Store i n refrigerator (spread on shal low pan or tray; cover with d a m p c l oth) . Will keep u p to 4 d ays. Before using , wipe with damp c l oth o r rinse and w i pe d ry .

Basic Know-H ow

91

Some Good Vegetable Choiees for 'l'wo W HAT TO B U Y

W H A T TO LOOK FOR

H OW TO STO R E

On ions

Hard , fi rm g l obes ; pape r-th i n outer s k i n s . (Ye l l ow and wh ite g lobe o n ions are the m ost common and are primarily u sed for coo k i n g . Bermud a-type o n ions have a m i ld flavor and are i d eal for s l i c i n g , eat i n g [ raw] and coo ki n g . Span ish on ions are easy to s l i ce and g reat in salad s . ) C r i s p , b r i g h t , deep g reen l eaves.

Store i n a coo l , d ry , we l l vent i l ated place. O n i o n s w i l l keep for 2 weeks at roo m tem pe ratu re , longer at a temperatu re of 45 to 50° . Do not refrigerate .

( V2 pound)

Parsley

(1 bu nch)

Peppers (Sweet Bell)

(1 med i u m)

Potatoes

(2 med i u m potatoes or 3f4 pound new potatoes)

Spinach

(1 pound of fresh spinach , cooked)

Squash

(1 med i u m acorn squash o r 2 to 4 zucch i n i )

Relatively heavy i n weig ht, with f i r m , wel l -shaped , thick "wal l s . " C o l o r s h o u l d be a m ed i u m to d a rk g reen. Evenly shaped , m atu re , of m ed i u m size, fi rm a n d without cuts, b l e m i s h e s , g reen d i scoloration or s p routs . G e n e ral - p u rpose potatoes - l i ke R u sset B u rban k, Cherokee, Ken nebec-are mealy and exce l l ent for baking and mash i n g . New po tatoes should be wel l shaped , f i r m , free fro m b l e m ishes a n d s u n b u rn ; they are i d eal boi l ed and i n salad s . C r i s p , d a r k g reen l eaves; avoid leaves that are crushed o r w i lted .

Toug h - s k i n ned acorn sq uash , hard and heavy for its s i z e ; avo id s u n ke n or moldy s pots and s k i n p u n ct u res. Zucch i n i should be fi rm and wel l formed with ten d e r, g l ossy s k i n s .

Sweet Potatoes

Smooth, p l u m p , d ry ; u n iform i n shape a n d color.

Tomatoes

We l l formed , smoot h , wel l ripened and reasonably free of b l e m i shes.

(2 med i u m)

(1 pound)

Store i n refrige rato r. B efore storing , wash u n d e r ru n n i n g co l d water, then shake to remove excess m o i s t u re . P l ace i n j a r and cover. Sto re i n refrig e rato r, e i ther i n crisp er o r p l asti c bag . Wi l l keep u p to 5 d ays. Store at roo m temperatu re , in a p lace with g ood ven t i l ation . W i l l keep u p t o 2 weeks- l o n g e r a t 45 to sa o t e m p e ratu re. D o not refrig erate . N e w potatoes w i l l keep u p to 4 days- l o n g e r at 45 to 50 ° tem perat u re .

Sto re i n refrige rator. Wi l l keep u p t o 3 days . Before u s i n g , remove i m perfect leaves a n d root ends. Wash j ust befo re u s i n g i f s p i n ach is to be cooked . For salad s , wash l eaves, d ra i n and d ry. A corn squash: Store at room tem perat u re ; will keep u p to 2 weeks l o n g e r at 60° tem pe ratu re . Do not refrigerate . Zucchini: Store i n refrigerator, either i n crisper o r p l astic bag . Wi l l keep u p t o 5 days. Store at room tem pe ratu re , with good ven t i l at i o n . Wi l l keep u p to 2 weeks- l o n g e r at 60° tem perat u re . Do n o t refrige rate . Sto re i n refri g e rator, i n crisper. W i l l keep u p t o 1 week. ( I f necessary , keep a t roo m temperatu re unti l ripe.)

92

Basic Know-How

Some Good 9f'ruit Choiees for 'l'wo WHAT TO BUY

WHAT TO LOOK FOR

HOW TO STO R E

Apples

F i r m , crisp, with good color. Avoi d apples that a re bruised or h ave a sh riveled appearance. For eati n g , Del i ci o u s , M c i ntos h , W i n esap and Northern Spy are among the best. For cooking , Baldwi n , G reen i n g and Wi nesap are good choices. S l i g htly soft-it should yield to g e n tle press u re . Avo id avocados with s u n ken spots or b roken su rfaces.

Store i n a coo l , d ry p l ace or in refrigerator. Wi l l keep u p to 2 weeks.

(about 3 med i u m i n 1 pou nd)

Avocados

(1 is enough for 2 servi ngs) Bananas (about 3 med i u m

i n 1 pound) Cantaloupe

(% to 1 med i u m p e r person)

G rapefruit

( 1 is enough for 2 servi ngs)

G ra pes

(% to 1 pound) Oranges (2 to 3 oranges

yield 1 cup of j u i ce) Peaches {about 3 med i u m

i n 1 pound) Pears

(about 3 med i u m i n 1 pound)

Pi neapple

(1 is enough for 2 servi ngs)

Strawberries

( 1 pi nt)

F i rm fruit, f u l l y ripened or g reen . A ri pened banana s h o u l d h ave a u n i form yel l ow color and b rown specks. Skin of yel lowi s h - g ray o r pale yel low color, with a textu re l i ke coarse, thick n etti n g . S h o u l d have a p l eas ant cantaloupe odor. F i rm , smooth ly textu red , w e l l shaped , heavy fo r i t s size . Th i n skinned g rapefruit are very j u i cy. Avoi d g rapefru it with poi nted stem ends o r rou g h , wrin kled s k i n s . We l l colored , p l u m p ; f i r m l y at tached to the ste m . F i r m , heavy f o r their size. N avel oranges (seed l ess) are best for s l i ces and sections; Val e n c i a or anges are p referred for j u ice. Fai rly f i rm o r j ust a trifle soft. The ski n color between the red areas should be ye l l ow or creamy. For Bartl etts, look for a pale ye l l ow to rich ye l l ow color; for D 'Anjou or Com ice, l ig ht g reen to yel lowish g reen ; for Bose , g reenish yel l ow to brown ish yellow. A l l varieties should be f i r m . Heavy f o r i t s size, s l i g htly soft, golden i n color. The fruit s h o u l d have a frag rant p i neapple odor. Avo id fru it with signs of d ecay at the base or on sides. F i rm berries of a bright, l u strous color; caps and stems s h o u l d be f i rm l y attached.

Store at room temperature u n t i l soft t o the tou c h . W h e n ripe, p l ace i n warmest section of refrig e rator. Wi l l keep u p to 5 d ays. Sto re at room temperatu re u nt i l ripe-bananas ri pen q u i c kly. Never refrige rate u n less fu l l y ripened . Sto re i n refrig e rator i n a p l astic bag-the bag h e l ps to confi ne the odor. Wi l l keep u p to 8 d ays. ( I f necessary, keep a t room tempera ture until ripe.) Store i n refrige rato r o r i n a cool place. Wi l l keep 2 weeks o r longer.

Store u nwashed and u n covered in refrige rator. Wi l l keep u p to 5 d ays. Sto re u n covered i n refrigerator or i n a cool p l ace . Wi l l keep 2 weeks or longer. Store i n refrigerato r, i n crisper. Wi l l keep u p to 1 week. ( I f neces sary, keep at room temperatu re unti l ripe.) Store i n refri gerator, i n crisper. ( I f necessary, keep at roo m tem pe rat u re u n t i l ripe.)

Store i n refrigerato r o r i n a cool pl ace. Wi l l kee p up to 2 d ays . Wrap the p i neapple in a plastic bag-the bag helps to keep the frag rance confined to the p i neapp l e . Store unwashed a n d u n covered i n refrig e rato r. Wi l l keep u p t o 2 d ays.

I ndex

Beef (cont.) ground (cont.)

A Acorn squash, baked , 60 Apple(s) baked , 66 buying and storing, 92 -celery toss, 4 1 fondue fritters, 1 7 -orange pinwheel salad , 28 pie, 72 rosy cinnamon , 60 slaw, 1 3 Applesauce, spiced , a Ia mode, 46 Apricot crunch sundaes, warm, 24 Artichokes buying and storing, 90 with lemon butter, 76 Asparagus almandine, 53 buying and storing, 90 skillet, 40 Au gratin potatoes, quick, 14 Avocado(s) buying and storing, 92 orange-, salad , 64 puffy omelet Cahuenga, 55

B Bacon Canadian-style, 66 maple-glazed , 55 Banana(s) baked, 78 buying and storing , 92 fondue fritters, 1 7 Barley pilaf, 80 Barleyburger stew, 34 Beans. See a/so Green bean(s) . oven-baked , 66 steak 'n, Mexican, 30 Beef and peppers, curried , 75 ground baked meatballs, 57 barleyburger stew, 34 chili con carne, 45 deep-dish hamburger pie, 36

Italian spaghetti, 29 meat loaf, 56 pineapple burgers, 1 1 tacos, 9 liver Italiano, 1 2 London broil, 1 6 pot roast with carrots and onions, 33 short ribs, mustard , 41 Southwestern, 50 steak(s) broiled sirloin, 72 London broil, 1 6 minute, with butter sauce, 1 9 'n beans, Mexican , 30 Southwestern, 50 stroganoff, 8 stroganoff, classic, 82 stew, savory, 63 stroganoff classic, 82 steak, 8 Berry(-ies) . See a/so

specific types of berries.

cherry- , parfaits, 36 frosted melon wedges with , 32 with quick custard sauce, 9 Biscuit tortoni, 29 Biscuits buttermilk, Dixie bake with, 44 chived , gaucho chicken with , 32 crusty curried chicken with , 32 herbed chicken with , 32 Blueberry cobbler, q u ick, 57 Bouillon, hot tomato, 22 Bread(s) biscuits. See Biscuits. butter sticks, 29 cheese-onion twists, 22 corn muffins, quick, 51 cornmeal butter sticks, 45 date-nut, 66 garlic bun sticks, 36 rolls, herbed crusty, 1 1 sesame, quick, 75 Bread pudding, butter scotch, 4 1 Broccoli buttered , 32 lemon-buttered , 52

Brown beauty cake, 27 Browned butter frosting, 39 Brownie(s) a la mode, 40 Alaskas, individual, 8 Brussels sprouts cherry tomato-, salad , 82 with cashews, 1 7 Butter frosting, browned, 39 lemQn, artichokes with, 76 sticks, 29 sticks, cornmeal, 45 Butterscotch bread pudding, 4 1 cake sundaes, 20 sauce, hot, gingerbread stacks with, 35

c Cabbage buying and storing, 90 Chinese-style, 60 -green pepper slaw, 2 1 peanut crunch slaw, 26 slaw, 41 Cake(s) brown beauty, 27 date, quick, 58 hot fudge pudding, 52 parfaits, 1 9 raisin, spicy, 39 sundaes, butterscotch, 20 Canadian-style bacon, 66 Cantaloupe, buying and storing, 92 Caramel custard , 51 pears, warm , 33 Carrots buying and storing, 90 parsley-buttered , 1 3 Cauliflower buying and storing, 90 salad , tangy, 51 Celery, buying and storing, 90 Cheese fondue, quick, 1 0 fresh fruit and , 1 6 -onion twists, 22 Cherry -berry parfaits, 36 skillet cobbler, 48 Cherry tomato-Brussels sprouts salad , 82

93

Chicken buying and storing, 87 cacciatore, 42 ceq au vin, 7 1 country-fried , 3 7 crusty curried, with biscuits, 32 garlic-chip, 40 gaucho, with chived biscuits, 32 herbed , with biscuits, 32 herb-roasted , 68 livers with mushrooms, 20 Oriental fondue, 77 oven-fried , 53 paella, 54 Chili con carne, 45 mixed vegetables, 1 9 Chinese-style cabbage, 60 Chocolate. See a/so Hot Fudge ; Mocha. brown beauty cake, 27 chip cookies, 63 -cinnamon ice cream , 44 fudge frosting, 27 -mocha sundaes, hot, 1 1 -peanut butter sundaes, 11 pears au chocolat, 1 4 pots de creme au chocolat, 71 Cinnamon apples, rosy, 60 Classic beef stroganoff, 82 Cobbler cherry, skillet, 48 q uick blueberry, 57 Coffee. See a/so Mocha. crunch bars, 28 Cookies chocolate chip, 63 coffee crunch bars, 28 Ceq au vin , 71 Corn buying and storing, 90 muffins, q uick, 5 1 Cornish hen(s) buying and storing, 87 roast, 76 Cornmeal butter sticks, 45 Country-fried chicken, 37 Crabmeat seafood salad bowl, 22 Cranberry -orange salad , 44 -pineapple salad , 44 relish salad , 40 Creamed eggs with tuna, 28 Creamy scalloped potatoes, 56

94

I ndex

CrApes Suzette, 68 Cucumber(s) buying and storing, 90 -iceberg salad , 45 orange-, salad, 30 sauce, 52 Cupcakes, spicy raisin, 39 Curried beef and peppers, 75 Curried chicken, crusty, with biscuits, 32 Curry, shrimp, 78 Custard caramel, 51 peaches 'n, 2 1 pumpkin, frosty, 5 1 sauce, quick, fruit with , 9

D Date cake, quick, 58 -nut bread, 66 Deep-dish hamburger pie, 36 Desserts apple(s) baked, 66 fondue fritters, 1 7 pie, 72 rosy cinnamon, 60 applesauce, spiced , a Ia mode, 46 banana baked, 78 fondue fritters, 1 7 berries with quick custard sauce, 9 blueberry cobbler, quick, 57 brownie Alaskas, individual, 8 brownies a Ia mode, 40 cake. See Cake(s). caramel custard , 51 cherry-berry parfaits, 36 cherry skillet cobbler, 48 cookies. See Cookies. crApes Suzette, 68 fondue fritters, 1 7 fruit compote, spiced , 2 1 cup, fresh, 55 fresh , and cheese, 1 6 medley, 75 with quick custard sauce, 9 gingerbread stacks with hot butterscotch sauce, 35

Desserts (cont.) hot fudge pudding cake, 52 ice cream. See Ice cream. lime frappe, 1 2 melon boats with sh e rbet, 74 melon wedges, frosted, with berries, 32 mocha parfaits, 26 orange slush, 22 peach(es) crisps, 56 flambe, 82 ' n custard, 2 1 -praline shortcake, 53 pears au chocolat, 1 4 caramel, warm, 33 pineapple fondue fritters, 17 pineapple with quick custard sauce, 9 pot de creme au chocolat, 71 praline squares, 34 puddings. See Pudding(s). pumpkin custard, frosty, 51 quick fix-ups, 1 8

rainbow parfaits, 42 raspberry creme, 70 sauces. See Sauce, dessert. sherbet. See Sherbet. strawberry fondue fritters, 1 7 strawberry shortcake, 53 sundaes. See S undaes. Dill sauce, 52 Dixie bake with buttermilk biscuits, 44 Duckling a I' orange, 80 buying and storing, 87

E Egg(s) creamed , with tuna, 28 Delmonico, 28 puffy omelet Cahuenga, 55 sauce, 52 Eggplant broiled, with tomato sauce, 24 buying and storing , 90 Endive toss, tomato-, 81

F

H

Fish. See also specific types of fish. and talers, broiled , 27 buying and storing, 86 Fondue cheese, quick, 1 0 fritters, 1 7 Oriental, 77 Frankfurters, 48 Freezing, 85, 86, 87 Fritters, fondue, 1 7 Frosted melon wedges with berries, 32 Frosting browned butter, 39 fudge, 27 Frosty pumpkin custard, 5 1 Frosty sherbet sandwiches, 13 Fruit. See also specific types of fruit. buying and storing , 92 compote, spiced , 2 1 cup, fresh , 55 fresh , and cheese, 1 6 medley, 75 salad , fresh , 52 with quick custard sauce, 9 Fudge frosting, 27

Halibut steaks, herbed, 62 Ham and sweet potatoes, broiled, 1 7 macaroni and cheese, skillet, 35 split pea soup, 39 Hamburger. See Beef, g round. Hash browns with onions, easy, 72 Herbed chicken with biscuits, 32 Herbed crusty rolls, 1 1 Herbed halibut steaks, 62 Herbed lamb chops, 1 4 Herbed lemon marinade, 37 Herbed noodles, 33 Herbed salmon steaks, 62 Herbed tomatoes, 8 Herb-roasted chicken, 68 Honey-peanut butter sundaes, 1 1 Hot chocolate-mocha sundaes, 1 1 Hot fudge -cinnamon sundaes, 30 pudding cake, 52 sauce, 30 Hot German potato salad , 48 Hot tomato bouillon, 22

G Garlic bun sticks, 36 Garlic-chip chicken , 40 Gingerbread stacks with hot butterscotch sauce , 35 G rapefruit buying and storing, 92 orange and, salad , 63 tomato- , salad , 20 G rapes, buying and storing, 92 Gravy kettle, 33 pan, 37 Greek salad , 70 Green bean(s) buttered , 48 mushroom , 81 salad , marinated, 55 -tomato vinaigrette, 32 tossed salad , 1 2 Green r.ice, 78 Green salad, tossed , 58 Ground beef. See Beef, g round.

Ice cream . See also Sundaes. applesauce, spiced, a Ia mode , 46 biscuit tortoni, 29 brownie Alaskas, individual, 8 brownies a Ia mode, 40 cake parfaits, 1 9 caramel pears, warm , 33 chocolate-cinnamon, 44 gingerbread stacks with hot butterscotch sauce, 35 orange slush, 22 peaches flambe, 82 puffs, mocha, 8 1 pumpkin custard , frosty, 51 Iceberg sa lad, cucumber-, 45 Italian spaghetti, 29

I ndex

K Kettle gravy, 33 Kitchen know-how, 47

L Lamb chops, herbed, 1 4 patties, broiled, 24 shish kabobs, 70 Lemon butter, artichokes with, 76 -buttered broccoli, 52 -chive potatoes, 21 -fresh mushroom salad, 37 -herb marinade, 37 Lettuce buying and storing, 90 wedges with tangy corn dressing, 1 7 with Waldorf dressing, 39 Lime frappe, 1 2 Liver(s) chicken, with mush rooms, 20 Italiano, 1 2 London broil, 1 6 Luncheon meat Dixie bake with butter milk biscuits, 44

M Macaroni and cheese, skillet, 35 Maple-glazed bacon, 55 Marinated green bean salad , 55 Meat. See also specific

types of meat.

buying, 84, 88-89 cooking methods, 88-89 storing, 84-85 Meat loaf, 56 Meat loaves, mini, 56 Meatballs, baked, 57 Melon boats with sherbet, 74 wedges, frosted, with berries, 32 Mexican steak 'n beans, 30 Minute steaks with butter sauce, 1 9 Mixed vegetable salad, 66

Mixed vegetables, chili, 1 9 Mixed vegetables, parsleyed, 68 Mocha chocolate-, sundaes, hot, 1 1 ice-cream puffs, 8 1 parfaits, 26 Muffins, quick corn , 5 1 Mushroom(s) buying and storing, 90 green beans, 81 -lemon salad, fresh, 37 rice, 1 6 Mustard short ribs, 4 1

N Nessel rode sundaes, 20 Noodles almondine, 1 1 herbed , 33 parsleyed, 8 poppy seed , 82 Nutmeg spinach , 28

0 Omelet Cahuenga, puffy, 55 Onion(s) buying and storing, 9 1 salad, wilted French, 24 Orange(s) and grapefruit salad, 63 apple-, pinwheel salad, 28 -avocado salad, 64 buying and storing, 92 cranberry-, salad, 44 -cucumber salad , 30 pork chop skillet, 58 slush, 22 Oriental fondue, 77 Oven rice, 57 Oven-baked beans, 66 Oven-fried chicken, 53 Oven-fried pike, 21

p Paella, 54 Pan gravy, 37 P-arfaits cake, 1 9 cherry-berry, 36 mocha, 26 rainbow, 42

Parsley(ed) -buttered carrots, 1 3 buying and storing, 9 1 mixed vegetables, 68 new potatoes, 53 noodles, 8 Pastry for pies, 73 Pea soup, split, 39 Peach(es) buying and storing, 92 crisps, 56 flambe, 82 'n custard, 21 -praline shortcake, 53 Peanut butter chocolate-, sundaes, 1 1 honey-, sundaes, 1 1 Peanut crunch slaw, 26 Pear(s) au chocolat, 1 4 buying and storing, 92 salad, stuffed, 1 9 warm caramel, 33 Peppers beef and, curried, 75 buying and storing, 9 1 Spanish, 57 Pie(s) apple, 72 deep-dish hamburger, 36 pastry for, 73 Pike, oven-fried , 2 1 Pilaf, barley, 80 Pineapple burgers, 1 1 buying and storing, 92 cranberry-, salad, 44 fondue fritters, 1 7 pudding, 45 ribs, 60 tomato-, salad , 20 with quick custard sauce, 9 Poppy seed noodles, 82 Pork bacon Canadian-style, 66 maple-glazed, 55 chop(s) Creole, 26 skillet, orange, 58 smoked, 1 3 Dixie bake with buttermilk biscuits, 44 frankfurters, 48 ham . See Ham . Oriental fondue, 77 ribs pineapple, 60 sweet-and-sour, 60

95

Pork (cont.) sausage and sauerkraut with dumplings, 46 sweet-and-sour, 74 Pot roast with carrots and onions, 33 Potato(es) au gratin, quick, 1 4 baked , 62 broiled fish and taters, 27 buying and storing, 91 hash browns with onions, easy, 72 lemon-chive, 2 1 parsleyed new, 53 salad, hot German, 48 scalloped creamy, 56 quick, 40 sweet. See Sweet potatoes. Pots de creme au chocolat, 71 Poultry. See also specific

types of poultry.

buying and storing, 87 Praline squares, 34 Pudding(s) bread, butterscotch, 41 fruit with quick custard sauce, 9 mocha parfaits, 26 peaches 'n custard, 2 1 pears au chocolat, 1 4 pineapple, 45 pots de creme au chocolat, 71 Spanish sundaes, 1 9 Pudding cake, hot fudge, 52 Puffy omelet Cahuenga, 55 Pumpkin custard, frosty, 51

R Rainbow parfaits, 42 Raisin cake, spicy, 39 Raisin cupcakes, spicy, 39 Raspberry creme, 70 Relishes, fresh vegetable, 46 Ribs pineapple, 60 sweet-and-sour, 60 Rice green, 78 mushroom, 1 6 oven, 57 wild, with mushrooms and almonds, 76

96

I ndex

Rock Cornish hens. See Cornish hen(s). Rolls, herbed crusty, 1 1 Romaine salad , tossed, 7 1 Rosy cinnamon apples, 60

s Salad(s) apple -celer y toss, 41 -orange pinwheel, 28 slaw, 1 3 cabbage-green pepper slaw, 21 cabbage slaw, 41 cauliflower, tangy, 51 cherry tomato-Brussels sprouts , 82 combos, tossed, 59 cranberry -orange, 44 -pineapple, 44 relish, 40 cucumber-iceberg , 45 fruit, fresh , 52 gourmet tossed , 72 Greek, 70 green , tossed, 58 green bean marinated , 55 -tomato vinaigrette, 32 tossed, 1 2 lemon-fresh mushroom, 37 lettuce wedges with tangy corn dressing, 1 7 with Waldorf dressing, 39 onion, wilted French , 24 orange and grapefruit, 63 -avocado, 64 -cucumber, 30 peanut crunch slaw, 26 pear, stuffed, 1 9 potato, hot German, 48 romaine, tossed , 7 1 sauerkraut, 1 3 seafood, bowl, 22 spinach , fresh , 42 spinach , tossed, 29 tomato(es) -endive toss, 8 1 -grapefruit, 20 herbed, 8 -l)ineapple, 20 vegetable, mixed, 66

Salad dressing(s) corn, tangy, 1 7 lemon herb marinade, 37 lemon-oil, 70 oil-and-vinegar, 58 orange, 64 Waldorf, 39 Salmon loaf, 52 steaks, herbed , 62 Sauce, dessert custard , quick, with fruit, 9 hot fudge , 30 Sauce, main dish cucumber, 52 dill, 52 egg, 52 sweet-and-sour, 74 Sauerkraut salad, 1 3 sausage and , with dumplings, 46 Sausage and sauerkraut with dumplings, 46 Scalloped potatoes creamy, 56 quick, 40 Scalloped tomatoes, 35 Scallops Oriental fondue, 77 Seafood salad bowl, 22 Sesame bread , quick, 75 Sherbet cake parfaits, 1 9 frosted melon wedges with berries, 32 melon boats with , 74 rainbow parfaits, 42 sandwiches, frosty, 1 3 Shish kabobs, lamb, 70 Short ribs, mustard , 41 Shortcake peach-praline, 53 strawberry , 53 Shrimp curry , 78 Oriental fondue, 77 paella, 54 seafood salad bowl, 22 Skillet asparagus, 40 Skillet macaroni and cheese, 35 Slaw apple, 1 3 cabbage, 41 cabbage-green pepper, 21 peanut crunch, 26

Smoked pork chops, 1 3 Souffle, spinach, 8 1 Soup hot tomato bouillon, 22 split pea, 39 Southwestern beef, 50 Spaghetti, Italian, 29 Spanish peppers, 57 Spanish sundaes, 1 9 Spiced applesauce a Ia mode , 46 Spiced fruit compote, 21 Spiced tea, 78 Spicy raisin cake, 39 Spicy raisin cupcakes, 39 Spinach buying and storing, 9 1 nutmeg, 28 salad, fresh, 42 salad , tossed, 29 souffle, 8 1 Split pea soup, 39 Squash . See a/so Zucchini. acorn , baked , 60 buying and storing, 91 Stew barleyburger, 34 savory beef, 63 Strawberry( -ies) buying and storing, 92 cherry-berry parfaits, 36 fondue fritters, 1 7 shortcake, 53 Stuffed pear salad , 1 9 Succotash, 44 Sundaes apricot crunch, warm, 24 butterscotch cake, 20 chocolate-peanut butter, 11 honey-peanut butter, 1 1 hot chocolate-mocha, 1 1 hot fudge-cinnamon, 30 Nesselrode, 20 Spanish, 1 9 Sweet-and-sour pork, 74 Sweet-and-sour ribs, 60 Sweet potatoes baked, 41 buying and storing, 9 1 ham and, broi led, 1 7

Tomato(es) (cont.) buying and storing, 9 1 cherry, -Brussels sprouts salad , 82 -endive toss, 8 1 -grapefruit salad , 20 green bean-, vinaigrette, 32 herbed , 8 -pineapple salad, 20 scalloped , 35 Toppings, yogurt, 75 Tortoni, biscuit, 29 Tossed g reen salad, 58 Tossed romaine salad , 71 Tossed salad , gourmet, 72 Tossed salad combos, 59 Tossed spinach salad , 29 Tuna, creamed eggs with, 28 Turkey , buying and storing, 87

v See a/so specific types of vegetables.

Vegetable(s) .

bu ying and storing, 90-9 1 chili mixed , 1 9 Oriental fondue, 77 parsleyed mixed, 68 relishes, fresh , 46 salad , mixed , 66

w Waldorf dressing, lettuce wedges with, 39 Warm apricot crunch sundaes, 24 Warm caramel pears, 33 Wild rice with mushrooms and almonds, 76 Wilted French onion salad , 24

v Yogu rt toppings, 75

T Tacos, 9 Tea, spiced , 78 Tomato(es) bouillon, hot, 22 broiled, 1 4

z Zucchini broiled, 1 4 Parmesan, 42

Betty Crocker's Dinner for Two Cookbook

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