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Copyright 1972 American Spice Trade Association.

Getting to know your spice sneu

)ices are among the oldest products known to man, yet he spice shelf is also as new as our next trip to the food u s t o r e . There is a continuing process of change as new products join this aromatic world . . perhaps an exotic ancient spice rediscovered and made newlv available.. . or a conven-

sonings . . . or a savory new- blend to capture the mingle flavors of a dozen spices and herbs at a single dash. Many of the more recent additions, along with all of the traditional spice products, are included in the chart on the following pages. For the most part, these are the products which have reached national distribution, though not all of them may be available in every store. Some are found primarily in the "gourmet" lines of spice in supermarkets and fancy food stores. The best approach is to check the regular spice sections first s a n d then if a desired item is not found there, look for the "gour*kg met" lines. Often, these glass-packed, specialty lines will be %located in another area of the supermarket. Food sections of department stores are another source. m. Be sure to store your spices in as cool and dry a place as possible, definitely not above or next to the kitchen range or in front of a window. Heat and light rob spices of their flavor. Check your spice shelf once or twice a year to make sure your supplies are still fresh. Open the container and sample the aroma. If it does not rise up to greet you pungently, it should >e replaced to insure the flavoring your cooking efforts deserve. Remember that recipes are developed with fresh spices and therefore yours must be in prime condition, too, in order n enjoy the best results. Spices are for creativity in cooking . a pinch of magic that wings exciting variety to everyday meals . a dash of glamor hat will draw admiring compliments from guests. Spices can

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SPICE & ITS FORMS

USES In baked goods and desserts, especially fruit. With sweet potatoes, squash, turnips. Use whole in pickling and marinades. QUICK TIP: Add a dash of ground allspice to cranberry juice cocktail. Baked goods, especially cookies and fruit pies. An inspiration in orange sauce for chicken, duck. QUICK TIP: Add some seeds to the syrup from canned pineapple, bring to boil; strain; replace fruit. In French dressing, fruit compotes, chicken soup, beef stew and coffee. Old-time pickling recipes often call for it. QUICK TIP: Add a seed to cooking liquid when braising beef or chicken. Cooked vegetables, poultry, and seafood and in salads. Especially good with any tomato-based dish. QUICK TIP: Add generous pinch to canned beef stew before heating it. In soups, stews, casseroles, sauces, use one large or two small leaves per six portions of meat, fowl, fish or seafood. QUICK TIP: Add a few bay leaves to the skewer, alternating them with beef or lamb cubes, when preparing kebabs. In salads, sauces, soups, stews, sandwich fillings, with other vegetables, chili sauce, Spanish rice, and creoles. QUICK TIP: Mix rehydrated flakes generously into egg salad.

NOTES Aroma suggests blend of cloves, cinnamon and nutmeg.

Allspice
Whole; Ground

Anise Seed
Whole

Aroma resembles licorice. Crush or boil in liquid for maximum flavor.

Star Anise Seed

Whole

Star-shaped seed from China; somewhat more intense flavor than regular anise seed. Crush leaves before using. For full flavor, add during last 10 minutes of cooking.

Basil Leaves
(or Sweet Basil) Whole

Bay Leaves
(Laurel) Whole

One of the stronger herbs; use discreetly.

Bell Pepper Flakes

(or Sweet Pepper)

Use "as is" in cooked soups, stews, sauces. In uncooked dishes, mix with % as much water; let soften 10 minutes. Tangy, somewhat licorice-like flavor.

Caraway Seed
Whole

Cheese dips and spreads, sauerbraten, sauerkraut and pork dishes. Good, too, with cabbage, carrots and cheese. QUICK TIPS: Add to melted butter for noodles and macaroni.

SPICE & ITS FORMS

USES Combine with other sweet spices (cinnamon, cloves, nutmeg) for coffee cakes, cookies, buns, pumpkin and apple pies. QUICK TIPS: Sprinkle ground cardamom on honeydew melon. Add whole seed to demi-tasse coffee. Use in all celery-seasoned dishes and especially meat sauces, soups, stews, casseroles, poultry stuffings. QUICK TIP: Add rehydrated celery flakes to sour cream and minced clams for a simple snack dip. Meat loaf, stews, croquettes, salads and dressings. QUICK TIPS: Add seeds liberally to cole slaw. Try a dash of ground celery seed in scrambled egg,s. Sprinkle celery salt over pea soup just before serving. Salads, stuffings, sauces, omelets, seafood and cheese dips. QUICK TIP: Mix into canned or frozen peas as they are being heated. Eggs, sour cream-dressed baked potatoes, cottage cheese, any cooked vegetable, cocktail dips, creamy sauces, salad dressings. QUICK TIP: Sprinkle over vichyssoise and other cream soups as they are served. In all baked goods, puddings, sweet sauces, and frozen desserts. Excellent with chocolate. QUICK TIPS: Try adding some ground cinnamon to mashed sweet potatoes. Use a stick in beef stew; or as a muddler for hot apple cider, Irish coffee or espresso. In baked goods, with fruits and sweet yellow vegetables, ham and pork roasts. QUICK TIPS: Poke whole cloves into pork butt and add to tomato sauce; add a dash of ground cloves to canned beets.

NOTES Strong, exotic flavor and aroma, more sweet than sharp.

Cardamom Seed
Whole; Ground

Celery Flakes

The flaked stalks of vegetable celery; need rehydrating before use in most dishes.

Celery Seed
Whole; Ground; Salt

From a special strain of the celery family; not the same as the vegetable. Intense flavor.

Chervil Leaves
Whole

An alternate to parsley, but more aromatic, with hint of tarragon. Add "as is" to either cooked or raw dishes.

Chives
Freeze-Dried

Cinnamon
(Cassia) Stick; Ground

"Cassia" is a trade term for what we know as cinnamon; sometimes appears on labels today.

Cloves
Whole; Ground

Strong, spicy-sweet flavor; even the whole ones start flavoring a dish immediately.

USES

NOTES
Lemony, "perfumed" flavor can be used in place of "cilantro" (coriander leaves) in Spanish recipes.

Coriander Seed
Whole; Ground

Cookies, cakes, biscuits, gingerbread batter, poultry stuffings, mixed green salads. QUICK TIP: Add a dash of ground coriander to canned or fresh mushrooms when heating or sauteeing them. Deviled eggs, soups, sauerkraut, pork, cheese dishes: QUICK TIP: A pinch of ground cumin is great in salad dressings; use seeds to garnish Cheddar cheese canapes.

Cumin Seed
Whole; Ground

Called "cominos" by Spanish-speaking cooks; important flavor note in chili powder and widely used in Mexican and Latin-American dishes. Maximum flavor is developed by cooking seeds for 10 minutes before using, but a brief stay in a marinade or dressing will also bring out flavor. The leaves of the dill plant; flavor is released more quickly than from seed, but flavor is milder. The flavor is mildly like licorice.

Dill Seed
Whole

Sour cream and mayonnaise-based sauces, dressings and salads. Good with fish, cauliflower, green beans, cabbage, new potatoes. QUICK TIP: Crush seeds and add to homemade potato salad.

Dill Weed
Whole

In green salads, vegetables, fish and seafood sauces, creamed chicken, marinades for beef or seafood, cottage cheese, egg salad. QUICK TIP: Sprinkle dill weed lightly over thinly sliced cucumbers and add French dressing. In chicken and seafood sauces, pork dishes, breads, rolls, coffee cakes. Good with celery and sweet vegetables and apples in any form. QUICK TIP: Crush and sprinkle some seeds into pie filling. Ideal for stews and hearty soups and in compounding your own curry powder. QUICK TIP: Add to pickling liquid for green beans or cauliflower. Discreetly in meat, fowl and seafood; salad dressings; soups; sauces; appetizers. Use bravely in Mediterranean concoctions, l.e, scampi, bouillabaisse, spaghetti sauces, Italian salads and dressings. QUICK TIP: Add rehydrated minced or powdered garlic liberally to melted butter, brush over opened halves of French bread and place under broiler.

Fennel Seed
Whole

Fenugreek Seed
Ground

The aromatic characteristic of curry powder.

Garlic
Instant minced; Powder; Granulated; Salt

Instant minced should be rehydrated briefly before sauteeing; otherwise, no rehydrating needed.

SPICE & ITS FORMS

USES In gingerbread, spice cakes and cookies. Enhances beef and chicken dishes, sauces and marinades; use in seasoned flour for frying chicken and liver. QUICK TIP: Add a little ground ginger to sweetened mayonnaise for canned or fresh pear salad. Used in the various gumbos of the Creole cuisine. QUICK TIP: Add one tablespoon file powder per six portions of shrimp or chicken gumbo after dish is finished cooking. Do not cook further. Famous seasoner for game such as venison and rabbit. In addition, crush and add to chicken salad, braised pork and sauerkraut. QUICK TIP: Crush berries and add to canned baked beans. Called "the pound cake spice" it's also good in cherry pie, light fruit cakes, sweet vegetables, fish sauces, seafood chowders, creamed spinach or chicken. QUICK TIP: Add a dash to whipped cream for cake topping. Roast meats of all kinds, poultry, fish, green vegetables, salads, herbed breads. QUICK TIP: Sprinkle ground or crumbled leaf marjoram over eggs before baking. In desserts, also in teas and drinks, over tossed green salads, with carrots and pickled beets and fruit. Much used with lamb and in Greek cooking. QUICK TIP: Add to juice from canned cocktail, bring to boil, cool, strain out mint, replace fruit. Ground (powdered): cheese dishes, Welsh rarebit, ham salad mix, creamed vegetables, meat sauces. Whole seed: pickling, salad dressings, marinades. QUICK TIPS: Add ground mustard to cheese sauce for macaroni; add a few mustard seeds to cooking liquid for pot roast.

NOTES Whole ginger roots can be grated on a cheese grater for use in oriental recipes which call for fresh ginger.

Ginger
Whole; Ground

Gumbo File
Ground

Dried, powdered young sassafras leaves with both aroma and thickening power. Use discreetly; a few berries for 4 portions of meat.

Juniper Berries
Whole

Mace
Ground

Both mace and nutmeg come from the same peachlike fruit and are interchangeable in recipes. A somewhat milder cousin of oregano, it can be used more liberally. Crumble the leaves first. Of many varieties of mint, spearmint is important on the spice shelf.

Marjoram Leaves
Whole; Ground

Mint
Whole

Mustard Seed
Whole; Ground; (or Powdered or Dry)

To make hot, Chinese-style mustard from any ground (powdered) mustard, mix with equal amount of warm water; wait 10 minutes.

/ SPICE & ITS FORMS

Nutmeg
Whole; Ground

Cakes, cookies, pies, puddings, eggnog, custards and any lemon dessert. Very good with corn, creamed spinach, chicken and seafood. QUICK TIP: Sprinkle ground or freshly grated nutmeg over vanilla ice cream. In varying amounts in most dishes except desserts. 'In meats, poultry, seafood, salads especially. Also vegetables of all kinds, soups, sauces, omelets and egg dishes. Salad and minced green onion products are ideal for salads and appetizers. QUICK TIPS: Saute rehydrated instant minced (diced, chopped or sliced) in butter and mix into chopped spinach; sprinkle onion salt over tomato halves before broiling; blend onion powder into softened cream cheese and garnish with paprika. Pizza, spaghetti sauce and other Italian dishes. Use with meat, cheese, fish, eggs, and in marinades. Ideal with fresh and cooked tomato, and zucchini or green beans. QUICK TIP: Sprinkle lightly over tossed salad before adding French dressing. As garnish and flavor for all kinds of creamed and light colored foods, i.e, Welsh rarebit, deviled eggs, mayonnaise dressings, white potatoes, cauliflower, salads, dips, canapes, chowders. QUICK TIP: Coat fish steaks lightly with mayonnaise and liberally with paprika, before broiling. In butter sauces for meats, poultry, fish and vegetables, scrambled eggs, stuffings, soups, chowders, salads, dressings. QUICK TIP: Sprinkle generously into scrambled eggs, butter sauces, any canned soup just before serving. "The world's favorite spice" is good in all kinds of meat and vegetable dishes and even in spice cakes, cookies (pfeffernOsse), mincemeat; and pumpkin pies. QUICK TIPS: Use coarse ground and cracked pepper in salads, barbecued meats; add a generous dash of regular ground pepper to the flour for southern fried chicken.

Interchangeable with mace in recipes.

Onion
Flakes; Instant minced; Diced; Chopped; Sliced; Salad onion; Minced green; Powder; Granulated; Salt

To bring out garden freshness, rehydrate instant minced onion 10 minutes with an equal amount of water. Use less water with larger particle sizes, i.e., diced, chopped, sliced.

Oregano Leaves
Whole; Ground

Crumble the leaves before using and when possible, add during last 10 minutes of cooking.

Paprika

Most paprika at retail is mild-sweet unless labeled otherwise. To simulate the nippier type, add red pepper.

Parsley Flakes

Characteristic mild, agreeable odor and taste. No rehydrating needed.

Black Pepper
Whole; (Peppercorns) Ground; Coarse ground; Cracked

Characteristic penetrating odor; hot biting taste. Peppercorns are the whole dried berry.

SPICE & ITS FORMS

USES

NOTES

White Pepper
Whole; Ground

Uses comparable to black pepper, but preferred in light colored foods and sauces i.e. creamed preparations, chowders, egg and cheese dishes. QUICK TIPS: Use in mayonnaise, cream cheese dips.

Comes from the same berry as black pepper, but the dark outer husk is removed and only the light colored kernel is used. These are pepper berries picked before they ripen and packed in liquid, giving them a distinctively different pepper flavor. Characteristic aroma with heat levels from pungent to intensely hot. Occasionally called "cayenne."

Green Peppercorns
Whole, in brine or wine vinegar

New in American cooking, these peppercorns are delicious on broiled meats, in roast bag cooking, in dips, in salad dressings and sauces; in short, any place you might use black pepper. QUICK TIP: Crush and press generously into steak before broiling. Ground red pepper (or cayenne) in dips, sauces, soups, meats. Crushed red for Italian-style loaf sandwiches, on pizza and spaghetti and in Mexican dishes. QUICK TIPS: Add a dash of ground red pepper to egg mix for real deviled eggs; sprinkle crushed red pepper lightly into avocado dip. As topping for breads, rolls, cookies. Also tasty and eye catching in cole slaw, noodles, cream cheese and sour cream dips, and cheesecake filling. QUICK TIP: Add liberally to tuna fish salad. With roast or broiled lamb, chicken, beef or pork, in sauces for fish, in salads and dressings and with eggplant, green beans, summer squash and mushrooms. QUICK TIP: Sprinkle crushed rosemary leaves over leg of lamb before roasting. With rice, chicken and seafood and in soups, chowders and casseroles made with these foods, as well as in European recipes for cakes and breads. QUICK TIP: Place a pinch in boiling water before adding rice to develop golden color and appetizing flavor.

Red Pepper
Whole (Chillies); Ground (Cayenne); Crushed

Poppy Seed
Whole

Tiny round seeds, slate blue in color. Mild, nut-like aroma and taste.

Rosemary Leaves
Whole

Leaves resemble pine needles; should be crushed or pulverized with mortar and pestle before using.

Saffron
Whole; Ground

Most expensive spice, but a few of the orange strands (flower stigmas) go long way; use with discretion.

r
SPICE & ITS FORMS USES In stuffings, meat loaves, pork sausage and pork dishes generally; also in fish chowders, melted cheese dishes, pizza sauce. QUICK TIP: Blend a dash of ground or rubbed sage into Cheddar cheese spread for crackers. With green beans, meat, chicken, dressings, scrambled eggs and omelets; also in soups, salads and sauces. QUICK TIP: Add crumbled savory leaves to fricassee chicken shortly before the end of cooking. Use in place of finely chopped nutmeats in and on cakes, cookies, cream pies, breads. Good, too, in stuffings, meat loaves, tossed salads, and in butters for vegetables. QUICK TIP: Mix liberally into stuffing for roast turkey. good with eggs, creamy Especially foods, in chicken gravies, and in butters for meats and mild sweet vegetables. QUICK TIP: Saute rehydrated shallots in butter and spoon over broiled steaks or chops just as they are served. In salad dressings and sauces for meat, poultry or seafood; also in tartar sauce, egg and tomato dishes. QUICK TIP: Add ground or crumbled leaves to the dressing for chicken salad. With clam chowders, seafood, stuffings, in creamed chicken or chipped beef and over white onions, eggplant, tomatoes, celery. QUICK TIP: Sprinkle a pinch of crumbled leaves over sliced tomatoes and add oil and vinegar. natural coloring in Adds saffron-like main dishes such as those with rice, chicken, seafood, eggs; also good in pickles and relishes. QUICK TIP: Add a dash to creamed eggs while cooking. Split the bean lengthwise, cut into short pieces and mix into sugar. One bean for two pounds sugar; use as sugar in desserts. Or heat pieces of bean briefly in milk for custards, puddings, beverages. NOTES Rubbed sage is a fluffy, cotton-like product which blends into foods easily and retains its flavor well. The lightly aromatic summer savory is the type most found on our spice shelves.

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Sage Leaves
Whole; Ground; Rubbed

Savory Leaves
Whole; Ground; Rubbed

Sesame Seed
Whole

Mildly nut-like aroma and flavor. Toast in moderate oven about eight minutes to bring out full flavor.

Shallots
Freeze-dried

When sauteeing, rehydrate first in equal amount of water for three minutes. Flavor is cross between onion and mild garlic. Sweet flavor and aroma, associated with tarragon vinegar.

Tarragon Leaves
Whole; Ground

Thyme Leaves
Whole; Ground

Fragrant flavor and aroma; warm, quite pungent taste; use discreetly.

Turmeric
Ground

Aroma reminiscent of pepper; slightly bitter taste.

Vanilla
Beans

Beans are the fruit of the vanilla orchid. The source also of pure vanilla extract.

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Spiee'Blends
Apple Pie Spice
Predominately sweet spices. cinnamon but also cloves, nutmeg and other cinnamon or nutmeg might be Use in any food used effectively. in which

Barbecue Spice
(or Seasoning)

Paprika and such other seasonings and cloves, with salt and sugar.

as chili powder, garlic

Basic seasoning for marinades and basting sauces, also in meat casseroles, egg and,cheese dishes, dressings.

Chili Powder

Ground

chilies,

oregano,

cumin

seed, garlic

and salt.

For chili con carne and Mexican-style dishes. Adds savor to cocktail sauces, egg dishes, stews, meat balls and meat loaves.

Cinnamon Sugar Curry Powder

For sprinkling on buttered toast, upper crusts of fruit pies, baked apples, sugar cookies. Contains as many as 16 to 20 spices, Le. ginger, turmeric, fenugreek seed, cloves, cinnamon, red pepper, cumin seed. In curries of all kinds and Indian cooking, but delicious, too, in meat, poultry and seafoods; potato salad; pea soup; corn or clam chowder.

Herb Seasoning

Milder herbs blended with some salt; typically contains herbs such as parsley, chervil, marjoram, savory. Many uses, but especially with vegetables and salads.

Hickory Smoked Salt Italian Seasoning

Hickory smoked sauces.

wood smoke and table salt combined to give a meat flavor to meat, eggs, marinades and basting

An herb and red pepper blend which gives Italian characteristic flavor to pizza, spaghetti sauces, salads, cheese souffles. A nippy blend of black pepper and lemon, designed to give aroma to broiled meats, poultry and seafood. Good, too in tossed green salads. Whole spices, usually include spices such as mustard seed, bay leaves, red pepper, cinnamon, allspice, ginger. Use in pickling and preserving meats and to season vegetables, relishes, sauces. Good in stews and soups. Includes onion, celery, sweet red and green peppers and carrot flakes. For use in soups, sauces, stews, casseroles and stuffings. Rehydrate with 2/3 as much water and let stand 10 minutes.

Lemon Pepper

Mixed Pickling Spice Mixed Vegetable Flakes

Poultry Seasoning

Ground blend of sage, thyme, marjoram, savory. Not only for stuffings, but an ideal seasoning for hamburgers, meat loaves and chowders. Ground blend of cinnamon, nutmeg, ginger, cloves. Perfect aroma for pumpkin pie, but use it also for fruit desserts, apple pies and sweet yellow vegetables. A ground blend of savory and pungent spices especially handy when seasoning seafood sauces and chowders. Mixed spices and herbs with salt. An all-purpose seasoner to be used in cooking, also on the dinner table to enhance flavors if desired. Formulas vary with the manufacturer and therefore, different brands are not completely interchangeable in recipes. Black pepper and other spices-flavorful and convenient seasoning for dozens of meats, poultry, fish, salads and sauces. Whole spices with emphasis on red peppers, bay leaves, whole peppercorns and mustard to be added to cooking water for seafood.

Pumpkin Pie Spice

Seafood Seasoning Seasoned or Aavor Salt

Seasoned Pepper

Shrimp Spice or Crab Boil

Avocado Dip
2 tablespoons instant minced onion 2 tablespoons water 2 ripe avocados, peeled and pitted v" cup diced tomato v" cup mayonnaise 3 tablespoons lemon juice 2 teaspoons chili powder 1v" teaspoons salt V2 teaspoon coarse ground black pepper v" teaspoon garlic powder Rehydrate minced onion in water for 10 minutes. In a small mixing bowl mash avocados. Add onion along with remaining ingredients; mix well. Serve with corn chips, vegetable sticks, etc. YIELD: About 2 cups

Rumaki
V2 pound bacon V2 pound chicken livers, halved 1 can (5 oz.) water chestnuts,
drained and halved

v"

4 scallions, cut into 1-inch lengths V3 cup soy sauce V2 ieespoon ground ginger
teaspoon curry powder

Cut each strip of bacon in half crosswise. Wrap each half around 1 piece of liver, 1 chestnut half and 1 length of scallion. Fasten with a toothpick. Repeat. Place in a small shallow pan. Combine soy sauce, ginger and curry powder; pour over all. Cover and refrigerate for 2 hours. Arrange on a rack in a broiler pan. Place under a preheated hot broiler for 7 to 10 minutes, turning occasionally. Serve hot. YIELD: About 14 hors d'oeuvres

Fried Shrimp Toast

V2 pound peeled and deveined raw
shrimp, diced 6 water chestnuts, finely chopped 1 egg, lightly beaten 1 V2 tablespoons cornstarch 1 teaspoon onion powder % teaspoon salt v" teaspoon garlic powder v" teaspoon ground ginger v" teaspoon ground red pepper 8 slices firm, day-old white bread 2 tablespoons freeze-dried chives Combine all ingredients except bread and chives; mix well to form a paste. Trim crusts from bread. Cut each slice into 4 triangles. Spread triangles with shrimp mixture. Preheat deep fat to 375 F. Add triangles, shrimp side down. Fry for 1 minute on each side. Drain on paper towels. Sprinkle with chives. Serve immediately. If desired, Fried Shrimp Toast may be wrapped in moisture-proof freezer paper or aluminum foil and frozen. Just before serving, reheat in a preheated moderate oven (350 F.) for 10 minutes. YIELD: 32 hors d'oeuvres

Marinated Vegetable Antipasto

1 can (14 oz.) artichoke hearts, drained and halved can (6 to 8 oz.) sliced mushrooms, drained can (7v" oz.) baby carrots, drained 1 jar (2V2 oz.) pitted olives 2 tablespoons chopped pimiento % cup white vinegar 211 cup olive or salad oil 2 tablespoons instant minced onion 1 teaspoon Italian seasoning 1 teaspoon salt 1 teaspoon sugar v" teaspoon instant minced garlic Va teaspoon ground black pepper In a small bowl combine artichokes, mushrooms, carrots, olives and pimiento; set aside. In a small saucepan combine remaining ingredients. Bring to boiling point. Cool slightly. Pour over vegetables. Cover and refrigerate at least 12 hours or longer. YIELD: About 1 quart

Paprika Cheese Sticks

1112 cups sifted all-purpose flour 1 tablespoon paprika V2 teaspoon salt Va teaspoon ground red pepper 1 cup (4 oz.) grated mild Cheddar cheese V2 cup butter or margarine About 3 tablespoons cold water In a mixing bowl sift together flour, paprika, salt and red pepper. Blend in cheese. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle in water, 1 teaspoon at a time, mixing lightly after each addition. (Add only enough water to hold pastry together.) Shape into a ball, being careful not to handle too much. Roll on a lightly floured board %inch thick. Cut into 3 x V2-inch strips. Place on ungreased cookie sheets. Bake in a preheated very hot oven (450 F.) 8 to 10 minutes. Coolon racks. YIELD: About 4112dozen

Liptauer
(Austrian Cheese Spread) 1 tablespoon instant minced onion 1 tablespoon water 2 teaspoons powdered mustard 2 teaspoons warm water V2 cup butter or margarine, softened 1 package (8 oz.) cream cheese, softened 2 anchovy fillets, finely minced 1 teaspoon capers, finely minced 1 tablespoon caraway seed l\6 teaspoon ground white pepper 1 teaspoon parsley flakes V2 teaspoon paprika Rehydrate minced onion in water for 10 minutes. In a cup combine mustard with warm water; let stand 10 minutes for flavor to develop. In a small mixing bowl cream butter. Gradually add cream cheese, blending well. Add onion and mustard along with remaining ingredients except parsley flakes and paprika; mix thoroughly. Pack into a 2-cup bowl or mold. If desired, double recipe and pack mixture into a 4-cup mold. Chill until firm. To unmold, dip quickly in hot water. Turn out onto a serving dish. Garnish with parsley flakes and paprika and serve with crackers or bread. YIELD: About 2 cups cheese spread

Shrimp Stuffed Chili Cheese Puffs

V2 pound (2 cups) grated Cheddar cheese V<I cup butter or margarine, softened 1 teaspoon chili powder lI2 teaspoon salt 1 cup all-purpose flour 2 tablespoons milk 1 pound peeled and deveined small shrimp, cooked In a medium bowl combine cheese, butter, chili powder and salt; mix lightly. Add flour and blend, using a pastry blender or fork. Sprinkle milk over mixture; mix until just dampened, adding more milk if needed. Form into a ball. Roll Va -inch thick on a lightly floured board or between 2 sheets of waxed paper. Cut dough into 2-inch squares. Place shrimp into center of dough. Bring edges of dough together. Place on an ungreased cookie sheet and bake in a preheated hot oven (400 F.) 10 to 12 minutes or until lightly browned. YIELD: About 3 dozen hors d'oeuvres

Herbed Clam Dip

1 cup dairy sour cream 1 package (3 oz.) cream cheese, softened can (101f2 oz.) minced clams, drained 2 tablespoons onion powder V2 teaspoon garlic powder 1f2 teaspoon basil leaves, crumbled V<I teaspoon salt V<I teaspoon ground red pepper 1 tablespoon lemon juice Blend together sour cream and cream cheese. Add clams, onion and garlic powders, basil, salt, red pepper and lemon juice; mix thoroughly. Serve in bowl surrounded with celery, carrots, chips, etc. YIELD: 2 cups

Spiced Garbanzos
(Spiced Chick Peas) 1 tablespoon instant minced onion 1 tablespoon water 1 can (1 lb. 4 oz.) chick peas, drained V<I teaspoon ground black pepper Va teaspoon salt J{6 teaspoon garlic powder Rehydrate minced onion in water for 10 minutes. In a small bowl combine onion with remaining ingredients; toss gently. Chill and serve. YIELD: 2 cups

Quick Vichyssoise
1 can (101f2

Gazpacho
1 cup water 3 medium (1 tb.) tomatoes, peeled and diced 1 cucumber, peeled and sliced V<I cup mixed vegetable flakes 1 tablespoon onion powder 1 teaspoon garlic powder V<I teaspoon salt Va teaspoon ground red pepper V<I cup olive oil 2 tablespoons wine vinegar In jar of electric blender combine water, tomatoes, cucumber, vegetable flakes, onion and garlic powders, salt and red pepper; blend until almost smooth. Stir in oil and vinegar. Chill well. Serve in bowls, garnished with croutons, diced tomato and cucumber, if desired. This recipe may be doubled. YIELD: 4 portions

oz.) condensed

chicken broth 1 soup can water 2 cups milk 2 tablespoons butter or margarine 1 tablespoon onion powder V<I teaspoon salt V<I teaspoon ground white pepper 1 envelope (from a 61f2 oz. box) mashed potatoes 1f2 cup dairy sour cream 11f2 teaspoons freeze-dried chives In a large saucepan combine broth, water, milk, butter, onion powder, salt and white pepper; mix well. Bring to boiling point. Remove from heat and beat in potatoes. Cool slightly. Stir in sour cream. Cover and refrigerate until well chilled. Serve garnished with chives. YIELD: 6 portions

New England Fish Chowder

1/2 cup onion flakes 3% cups water, divided 2 tablespoons oil 2 cups sliced potatoes v.t cup mixed vegetable flakes 2 teaspoons salt 1/2 teaspoon garlic powder v.t teaspoon ground black pepper 2 cups milk 2 tablespoons flour 2 small bay leaves 2 pounds frozen fish fillets, thawed and cut into chunks 11/2 teaspoons parsley flakes % teaspoon paprika

Rehydrate onion flakes in V3 cup of the water for 10 minutes. In a large saucepan heat oil. Add onion and saute 5 minutes. Remove from heat; add remaining 3 cups water, potatoes, vegetable flakes, salt, garlic powder and black pepper. Bring to boiling point. Reduce heat; cover and simmer 15 minutes or until potatoes are almost tender. Combine milk and flour. Slowly stir into saucepan; add bay leaves and fish. Simmer, do not boil, 15 minutes or until fish flakes when tested with a fork. Remove bay leaves. Sprinkle with parsley flakes and paprika. YIELD: 6 to 8 portions

Quick Manhattan Clam Chowder

% cup onion flakes 1/2 teaspoon instant minced garlic V-I cup water 2 tablespoons butter or margarine 1 can (1 lb. 12 oz.) tomatoes, broken up can (1 Ib.) whole potatoes, drained and diced 1 can (101/2 oz.) minced clams 1 bottle (8 oz.) clam juice 1 bay leaf 1 teaspoon thyme leaves v.t teaspoon salt Va teaspoon ground black pepper 1% tablespoons parsley flakes Rehydrate onion flakes and minced garlic in water for 10 minutes. In a large saucepan melt butter. Add onion and garlic; saute 5 minutes. Add tomatoes, potatoes, clams, clam juice, bay leaf, thyme, salt and black pepper. Bring to boiling point. Reduce heat, cover and simmer 20 minutes. Sprinkle with parsley flakes just before serving. YIELD: 6 portions

German Cabbage Soup

2 cans (101/2 oz. each) condensed beef broth 2% cups water 1 can (8 oz.) tomato sauce 2 teaspoons lemon juice 3 cups shredded cabbage 2 cups diced apples % cup onion flakes 1 tablespoon caraway seed 1 teaspoon sugar v.t teaspoon garlic powder Va teaspoon ground black pepper In a large saucepan combine broth, water, tomato sauce and lemon juice; bring to boiling point. Add remaining ingredients. Cover and simmer 20 minutes. Serve with sliced rye bread, if desired. YIELD: 6 to 8 portions

Soups
Chili Corn Chowder
3 cups diced raw potatoes 3 cups water 3 tablespoons bacon fat 1 tablespoon salt 2 cans (1 lb. each) whole kernel corn 1 can (10% oz.) condensed cream of tomato soup lI.I cup instant minced onion 1% teaspoons chili powder lI.I teaspoon garlic powder VB teaspoon ground black pepper 3M cup evaporated milk In a saucepan combine potatoes, water, bacon fat and salt. Cover and boil until potatoes are tender. Add corn, tomato soup, minced onion, chili and garlic powders and black pepper. Bring just to boiling point. Add milk and heat. Serve hot as a main dish soup. YIELD: About 10 portions pepper. Cover and simmer V2 hour or until beans are very tender. If soup is too thick, add more water. Stir in lemon juice and salt. Sprinkle with parsley flakes. Garnish with chopped hard-cooked egg, if desired. YIELD: 6 portions

Hearty Beef and Vegetable Soup

3 pounds soup meat with bone 1 % pounds soup bones lI.I cup celery flakes 2 tablespoons parsley flakes 1 large bay leaf lI.I teaspoon black peppercorns 1 can (1 lb. 12 oz.) tomatoes, broken up VJ cup onion flakes 4 teaspoons salt, divided 3 cups diced cabbage 2 cups sliced carrots 3 medium potatoes, peeled and diced In a large saucepan combine soup meat, bones and water to cover (about 10 cups). Bring to boiling point; skim off foam. Tie celery and parsley flakes, bay leaf and peppercorns in a cheesecloth bag; add to soup along with tomatoes, onion flakes and 2 teaspoons of the salt. Cover and simmer 2 to 2V2 hours or until meat is tender. Add remaining vegetables and cook 30 to 40 minutes longer or until vegetables are tender. Remove and discard spice bag. Remove meat and bones. Cut meat into chunks and return to saucepan along with bones still containing marrow, if desired. Taste. Add remaining 2 teaspoons salt, if needed. YIELD: 6 to 8 portions.

Black Bean Soup

1 pound dried black beans 10 cups water lI.I pound salt pork 3M teaspoon powdered mustard 3,4 teaspoon warm water V3 cup instant minced onion V4 cup sweet pepper flakes 1 teaspoon instant minced garlic 1 teaspoon oregano leaves % teaspoon cumin seed lI.I teaspoon ground black pepper 2 tablespoons lemon juice 1 teaspoon salt 2 tablespoons parsley flakes In a Dutch oven or large heavy saucepan combine beans, water and salt pork. Bring to boiling point. Reduce heat, cover and simmer 2V2 hours or until beans are tender. In a cup combine mustard with warm water; let stand 10 minutes for flavor to develop. Add to cooked beans along with minced onion, pepper flakes, minced garlic, oregano, cumin seed and black

Tossed Seafarers Salad

2 tablespoons instant minced onion 2 tablespoons water 2 cans (7 oz. each) tuna fish, drained and flaked 1 can (5 oz.) lobster, drained 1 can (41/2 oz.) shrimp, drained and rinsed 1 cup chopped cucumber lI.l cup dairy sour cream lI.l cup mayonnaise 1 tablespoon lemon juice 1 tablespoon parsley flakes 1/2 teaspoon tarragon leaves lI.l teaspoon ground black pepper Rehydrate minced onion in water for 10 minutes. In a medium bowl lightly combine tuna, lobster, shrimp, cucumber and onion. Blend together sour cream, mayonnaise, lemon juice, parsley flakes, tarragon and black pepper. Pour over seafood; mix gently. Serve, if desired, on lettuce lined salad plates. YIELD: 6 portions

and black pepper; mix well. Pour over lettuce. Break egg into center of salad. Toss well. Add bread cubes, cheese and anchovies. Toss gently; serve immediately. YIELD: 8 portions

Tuna and Egg Salad

2 2 V:J 1 tablespoons instant minced onion tablespoons water cup mayonnaise teaspoon lemon juice .I teaspoon ground marjoram 1/2 teaspoon salt Va teaspoon ground black pepper 1 can (7 oz.) tuna fish, drained and . flaked 3 hard cooked eggs, chilled and chopped V2 teaspoon paprika Rehydrate minced onion in water for 10 minutes. Combine onion with mayonnaise, lemon juice, marjoram, salt and black pepper; mix well. In a medium bowl toss tuna and eggs with mayonnaise mixture. Chill. Just before serving garnish with paprika. YIELD: 4 to 6 portions

Caesar Salad
3 tablespoons butter or margarine 1/2 teaspoon garlic powder 2 cups soft small bread cubes lI.l teaspoon powdered mustard lI.l teaspoon warm water 1 head (1l1.l fbs.) Romaine lettuce 3 tablespoons olive or salad oil 2 tablespoons lemon juice .I teaspoon salt lI.l teaspoon ground black pepper 1 egg 1/2 cup grated Parmesan cheese 3 anchovy fillets, diced In a small skillet melt butter; stir in garlic powder. Add bread cubes and saute until golden; set aside. In a cup combine mustard with water; let stand 10 minutes for flavor to develop. Tear lettuce into bite-size pieces (makes about 3 quarts). Place in a large salad bowl. Combine mustard with oil, lemon juice, salt

I"J---~-----"

Favorite French Salad Dressing

1 teaspoon powdered mustard 1 teaspoon warm water % cup salad or olive oil 2 teaspoons salt 1 V2 teaspoons paprika 1 V2 teaspoons freeze-dried chives 1 V2 teaspoons basil leaves, crumbled 1 teaspoon garlic powder V<I teaspoon ground black pepper 3 tablespoons wine vinegar 2 tablespoons lemon juice In a small bowl or jar combine mustard with water; let stand 10 minutes for flavor to develop. Blend in oil, salt, paprika, chives, basil, garlic powder and black pepper. Gradually stir in vinegar and lemon juice. Mix thoroughly before serving. YIELD: 1 V<I cups

Salad Nicoise
(Vegetable and Fish Salad)

VJ cup onion flakes

V<I cup water 6 tablespoons olive oil 2 tablespoons wine vinegar 1 V2 teaspoons basil leaves, crumbled 1 V2 teaspoons salt V<I teaspoon garlic powder V<I teaspoon coarse ground black pepper head iceberg or Boston lettuce package (9 oz.) frozen cut green beans, cooked and chilled can (7 oz.) tuna fish, drained and chunked 2 tomatoes, quartered 1 cucumber, sliced 8 pitted ripe olives, halved 8 flat anchovies Rehydrate onion flakes in water for 10 minutes. In a small jar or bowl combine oil, vinegar, basil, salt, garlic powder and black pepper. Mix well; set aside. Tear lettuce into a large salad bowl. Arrange onion, beans, tuna, tomatoes, cucumber, olives and anchovies in clusters over lettuce. If desired circle salad with 2 hard cooked eggs, quartered. Just before serving toss with reserved salad dressing. YIELD: 4 to 6 portions

Low Calorie Tomato Salad Dressing*

3M

cup chilled tomato juice 2 tablespoons lemon juice 2 tablespoons instant minced onion I tablespoon basil leaves, crumbled V2 teaspoon Salt V<I teaspoon garlic powder Va teaspoon ground cumin seed Va teaspoon ground red pepper

In a small jar combine all ingredients; blend well. Pour over mixed salad greens; toss well. YIELD: 1 cup
Low Calorie Recipe

Potato Salad, Hungarian Style

V2 teaspoon powdered mustard V2 teaspoon warm water
3 tablespoons instant minced onion 3 tablespoons water 4 cups peeled, diced, cooked potatoes V2 cup diced, peeled cucumber 114 cup diced radishes 4 hard cooked eggs 3,4 cup dairy sour cream 1 tablespoorr cider vinegar 3 teaspoons paprika, divided 1114 teaspoons salt 1 teaspoon celery seed 1 teaspoon poppy seed In a cup mix mustard with warm water; let stand 10 minutes for flavor to develop. In another cup rehydrate onion in water for 10 minutes. In a large salad bowl combine potatoes, cucumber and radishes; set aside. Separate egg yolks from whites. Dice egg whites and add to vegetable mixture along with onion. In a small bowl mash yolks. Stir in sour cream, vinegar, 2 teaspoons of the paprika, salt, celery and poppy seeds and mustard; mix well. Add to vegetables; toss gently. Chill thoroughly. Sprinkle with remaining 1 teaspoon paprika before serving. YIELD: 6 to 8 portions

10 minutes. In a small skillet heat butter. Add onion and curry; saute 3 to 5 minutes; cool. Combine curry mixture with mayonnaise, lemon, juice, salt and red pepper; mix well; set aside. In a large salad bowl combine chicken, pineapple, nuts, raisins and apple. Add curried dressing and toss gently. Serve in lettuce lined salad bowl and garnish with shredded coconut, if desired. YIELD: 6 portions

Dilly Cole Slaw

1 tablespoon instant minced onion 1 tablespoon water V2 cup dairy sour cream 2 teaspoons lemon juice 1 V2 teaspoons dill seed V2 teaspoon salt Va teaspoon ground black pepper 4 cups shredded cabbage In a small bowl rehydrate minced onion in water for 10 minutes. Add sour cream, lemon juice, dill seed, salt and black pepper; mix well. Pour over cabbage and toss. Chill thoroughly. YIELD: 6 portions

Green Goddess Dressing

114 cup parsley flakes
3 tablespoons white wine vinegar 1 tablespoon lemon juice 1 cup mayonnaise V2 cup dairy sour cream 1 can (2 oz.) flat anchovies, drained and minced 2 tablespoons freeze-dried chives 3,4 teaspoon garlic powder V2 teaspoon tarragon leaves, crumbled 114 teaspoon coarse ground black pepper Va teaspoon salt In a small bowl combine parsley flakes with vinegar and lemon juice. Blend well until mixture turns green. Stir in remaining ingredients. Serve over torn salad greens. YIELD: About 2 cups

Curried Chicken Salad

3 tablespoons instant minced onion 3 tablespoons water 2 tablespoons butter or margarine 1114 teaspoons curry powder VJ cup mayonnaise 1 tablespoon lemon juice V2 teaspoon salt }{6 teaspoon ground red pepper 3 cups diced cooked chicken or turkey, chilled can (1 lb. 4 oz.) pineapple chunks, drained V2 cup coarsely chopped nuts VJ cup seedless golden raisins 1 apple, cored and diced Rehydrate minced onion in water for

Creamy Celery Seed Dressing

V2 cup dairy sour cream
2 tablespoons milk 1 teaspoon freeze-dried chives 3JI teaspoon celery seed V<I teaspoon salt V<I teaspoon coarse ground black pepper tablespoon vinegar In a small bowl combine sour cream, milk, chives, celery seed, salt and black pepper; mix well. Blend in vinegar. Serve with molded vegetable salads, cucumbers, tomatoes, tossed mixed greens, etc. YIELD: About V2 cup

Roquefort Salad Dressing

2 teaspoons instant minced onion 2 teaspoons water 1 package (3 oz.) Roquefort cheese 3JI cup mayonnaise 2 tablespoons lemon juice V2 teaspoon paprika V<I teaspoon ground white pepper Rehydrate minced onion in water for 10 minutes. In a small bowl crumble cheese (makes about VJ cup). Stir in mayonnaise, lemon juice, paprika, white pepper and onion. Mix thorougIy. Serve over lettuce wedges or mixed greens. YIELD: 1 V<I cups

Belgian Smothered Potatoes

6 large potatoes V2 cup butter or margarine 3 tablespoons dry white wine 1 teaspoon onion powder 3JI teaspoon salt V<I teaspoon coarse ground black pepper tablespoon freeze-dried chives Peel and quarter potatoes. In a heavy skillet melt butter. Add potatoes and remaining ingredients except chives. Cover tightly. Cook over low heat for 45 minutes; remove cover; add chives. If any cooking liquid remains, turn heat high so that moisture evaporates. YIELD: 6 portions

Celery "Finocchio"*
2 cups boiling water 2 chicken bouillon cubes V2 teaspoon onion powder V<I teaspoon fennel seed, crushed Va teaspoon salt K6 teaspoon ground white pepper 4 cups sliced celery In a large skillet combine water, bouillon cubes, onion powder, fennel seed, salt and white pepper; stir until bouillon cubes are dissolved. Add celery. Simmer, uncovered, 8 to 10 minutes, or until celery is crisp-tender and most of the liquid has evaporated. YIELD: 6 portions

* Low Calorie Recipe

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Ratatouille Provencale
(Baked Mixed Vegetables) ~ ~ V3 1 1 3,4 1 2 1 V<I 1 1 ~ 1 cup onion flakes teaspoon instant minced garlic cup water medium (1 Ib.) eggplant pound zucchini cup olive or salad oil can (1 Ib.) tomatoes, broken up tablespoons parsley flakes teaspoons salt teaspoon oregano leaves teaspoon capers teaspoon ground black pepper can (4 oz.) pimientos, drained and diced

Rehydrate onion flakes and minced garlic in water for 10 minutes. Remove stem end of eggplant and cut into V2 -inch cubes. Cut zucchini into V2-inch slices. In a large skillet or heavy saucepan heat oil. Stir in onion and garlic; saute 2 minutes. Add eggplant and zucchini; saute 8 minutes, stirring frequently, adding more oil if needed. Blend in tomatoes, parsley flakes, salt, oregano, capers and black pepper. Cover and simmer 45 to 60 minutes. When vegetables are soft remove to serving dish leaving liquid in skillet. Stir pimientos into vegetables; set aside. Reduce liquid in skillet to V4 cup. Pour over vegetables; serve hot or cold. YIELD: 6 portions

soft peaks form. Gradually beat in the remaining 2 tablespoons sugar; beat until stiff but not dry. Carefully fold egg white into sweet potato mixture. Turn into an ungreased 1-quart casserole. Bake in a preheated moderate oven (350 F.) one hour or until firm in center. YIELD: 6 portions

Herbed Creole Cabbage *

1 medium head (2 lb.) cabbage 1 can (1 Ib.) tomatoes, broken up V<I cup sweet pepper flakes 2 tablespoons instant minced onion 2~ teaspoons salt 1~ teaspoons sugar .! teaspoon oregano leaves, crumbled 2 teaspoons lemon juice Shred cabbage (makes 2 quarts). Place V2-inch boiling water in a medium saucepan. Add cabbage; cover and cook 10 minutes; drain. Meanwhile, in another saucepan combine tomatoes, pepper flakes, minced onion, salt, sugar and oregano. Bring to boiling point. Reduce heat and simmer, uncovered, 15 minutes. Stir in lemon juice. Add tomato mixture to cabbage; toss gently. Serve hot. YIELD: 8 portions
Low Calorie Recipe

Sweet Potato Souffle

1 can (1 lb. 1 oz.) vacuum packed sweet potatoes .! cup hot milk 3 tablespoons butter or margarine, melted 4 tablespoons sugar, divided 1 teaspoon grated lemon peel l/2 teaspoon ground allspice V<I teaspoon salt ~ teaspoon ground cloves 1 egg, separated Mash sweet potatoes (makes about 2 cups). Combine sweet potatoes with milk, butter, 2 tablespoons of the sugar, lemon peel, allspice, salt and cloves; mix well. Mix egg yolk into sweet potatoes. Beat egg white until

1Il---------

Italian Green Beans

1 tablespoon instant minced onion V<I teaspoon instant minced garlic 2 tablespoons water, divided 2 tablespoons olive or salad oil 2 packages (9 oz. each) frozen cut green beans 1 tablespoon basil leaves, crumbled 1 teaspoon salt Va teaspoon ground black pepper Rehydrate minced onion and garlic in 1 tablespoon of the water for 10 minutes. In a large skillet heat oil. Add onion and garlic; saute for 5 minutes. Reduce heat and add green beans, basil, salt, black pepper and remaining 1 tablespoon water. Cover and simmer 5 minutes or until beans are crisp-tender, stirring occasionally. Watch carefully to prevent beans . from burning. YIELD: 6 to 8 portions

tender place 2 cherry tomatoes the end of each skewer. YIELD: 6 portions

at

Skewered Vegetable Medley

Vz cup olive or salad oil
V<I cup dry red wine 2 tablespoons water 2 tablespoons instant minced onion V<I teaspoon instant minced garlic 1 Vz teaspoons salt Vz teaspoon ground oregano Vs teaspoon ground black pepper V2 pound mushrooms Vz small eggplant, cut into t-incn cubes 1 medium zucchini, sliced Vz -inch thick 12 cherry tomatoes In a small bowl combine oil, wine, water, minced onion and garlic, salt, oregano and black pepper; let stand for 10 minutes. Arrange mushrooms, eggplant and zucchini alternately on skewers; brush vegetables generously with seasoned oil mixture. Cook over hot charcoal or under a preheated hot broiler 10 to 15 minutes, turning and brushing occasionally. Five minutes before vegetables are

Ginger Glazed Carrots

6 2 1 % V<I V<I large carrots cups water teaspoon ground ginger, divided teaspoon salt, divided cup butter or margarine cup honey

Peel carrots; cut into 2-inch long by %-inch wide strips. In a medium saucepan combine water, V2 teaspoon of the ginger and V2 teaspoon of the salt. Bring to boiling point. Add carrots and cook 8 to 10 minutes or until carrots are almost tender. Drain. In a medium skillet melt butter. Stir in honey. remaining V2 teaspoon ginger and Y4 teaspoon salt. Add carrots and cook, stirring frequently, 8 minutes or until carrots are tender and glazed. YIELD: 6 portions

Sauerbraten
5-pound bottom round of beef 1 tablespoon salt 3 cups water 2V2 cups white vinegar V2 cup lemon juice 1 cup sliced carrots % cup onion flakes 3 bay leaves 1 tablespoon mixed pickling spice 10 whole cloves 10 black peppercorns 5 strips bacon, diced V-I teaspoon instant minced garlic 1 bay leaf 3 whole cloves V2 cup seedless raisins V2 cup hot water 2 tablespoons oil V-I cup flour 2 tablespoons sugar Rub meat well with salt on all sides. Place in a .double plastic bag or deep, close-fitting bowl. In a medium saucepan combine water, vinegar, lemon juice, carrots, onion flakes, bay leaves, pickling spice, cloves an? peppercorns. Bring to boiling POint. Reduce heat and si mmer 10 minutes. Cool marinade and pour over meat. (The meat should be completely covered; if not, add a little more water.) Seal or cover. Refrigerate at least 3 days or longer. When ready to cook, remove meat from marinade. Strain marinade reserving liquid, onions and carrots. Dry meat as thoroughly as possible. In a large Dutch oven fry bacon. Remove bacon bits and all but 2 tablespoons of the fat; set bacon aside for later use. Add meat and brown well on all sides. Add 2 cups of the reserved marinade liquid, onions, carrots and bacon bits along with the minced garlic, bay leaf and cloves. Bring to boiling point. Reduce heat, cover and simmer slowly for 3 to 4 hours or until tender, turning meat occasionally. Add more marinade liquid if needed. When meat is tender remove to a heated platter; keep warm. Strain gravy; set aside. Soften raisins in hot water. In

the same Dutch oven heat oil; stir in flour and cook until brown, stirring. Add sugar, being careful not to burn. Gradually add strained gravy and softened raisins. Cook until thickened, stirring constantly. Check seasoning; add salt and ground black pepper to taste, if necessary. Slice meat and serve with gravy. YIELD: 8 to 10 portions

Sma Kottbullar
(Swedish Meatballs)

V-I cup instant minced onion V-I cup water

4 tablespoons butter or margarine, divided 1 cup soft bread crumbs 2 cups light cream, divided 1 pound ground lean beef V2 pound ground lean pork V2 pound ground lean veal 1 egg, beaten 1V2 teaspoons salt Va teaspoon ground black pepper Va teaspoon ground nutmeg 1 tablespoon flour Rehydrate minced onion in water for 10 minutes. In a large skillet melt 2 tablespoons of the butter. Add onion and saute for 5 minutes. Soak bread crumbs in 1 cup of the cream. In a large mixing bowl combine sauteed onion, bread crumb mixture meats, egg, salt, black pepper and nutmeg. Mix well, but do not overmix. Shape mixture into 1 V2 -inch balls. In the same skillet melt remaining 2 tablespoons butter. Add meatballs and brown well, turning gently to retain round shape. Remove meatballs to a serving dish; keep warm. Stir flour into skillet; brown lightly. Gradually add the remaining 1 cup cream, stirring constantly. Strain, if desired. Pour over meatballs and serve. YIELD: About 36 meatballs.

Pallo Alia Cacciatore

(Hunter Style Chicken) 2 tablespoons olive oil 2 (2V2 to 31b. each) chickens, cut into eighths V2 cup onion flakes 1 teaspoon instant minced garlic lIJ cup water . 1 can (1 lb. 12 oz.) tomatoes, broken up 1 can (6 oz.) tomato paste 1V2 teaspoons oregano leaves, crumbled 3 small bay leaves 1 teaspoon salt 14 teaspoon ground bleck pepper V2 cup dry white wine In a Dutch oven or large heavy skillet heat oil. Add chicken, a few pieces at a time, and brown well on all sides. Meanwhile, rehydrate onion flakes and minced garlic in water for 10 minutes. Add onion and garlic to Dutch oven and saute for 5 minutes. Return all of the chicken to the Dutch oven. Add tomatoes, tomato paste, oregano, bay leaves, salt and black pepper; mix gently. Cover and simmer 45 minutes or until chicken is tender. Remove chicken to serving platter. Cover with foil to keep warm. Add wine to sauce in Dutch oven. Simmer uncovered 10 minutes. Remove bay leaves. Spoon sauce over chicken. Serve with spaghetti or noodles. YIELD: 6 portions

Arroz can Pallo

(Chicken with Rice)

V2 cup instant minced onion 14 cup sweet pepper flakes

% cup water lIJ cup olive oil 1 (2V2 to 31b.) chicken, cut into serving pieces can (1 lb. 12 oz.) tomatoes, broken up V2 cup chopped ham 14 cup sliced stuffed olives 2V2 teaspoons salt 1 teaspoon oregano leaves V2 teaspoon paprika V2 teaspoon ground black pepper V2 teaspoon garlic powder 14 teaspoon saffron 3 cups boiling water 1 cup raw, regular cooking rice 1 package (10 oz.) frozen green peas, thawed Rehydrate minced onion and pepper flakes in water for 10 minutes. Meanwhile, in a large saucepan heat oil. Add chicken and brown on all sides. Add onion and pepper; saute about 5 minutes. Add tomatoes, ham, olives and seasonings; stir gently. Cover and simmer 10 minutes. Add boiling water and rice; stir. Cover and continue simmering until chicken is almost tender, 20 to 25 minutes. Mix in peas. Cook 5 minutes longer. Place in serving casserole. Serve garnished with pimiento strips, if desired. YIELD: 6 portions

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Cornish Pasties
2 packages (10 to 11 oz. each) pie crust mix 1 pound ground lean beef 1 can (1 lb.) whole potatoes, drained and diced 1 tablespoon instant minced onion 1 tablespoon parsley flakes 1 teaspoon salt 14 teaspoon coarse ground black pepper 14 teaspoon ground ginger Milk Prepare pie crust according to package directions. Divide pastry into 8 parts. Roll each into a 7-inch round. Combine remaining ingredients except milk. Place about V2 cup of the meat mixture on side of each round. Moisten edges of dough; fold dough over filling and press edges together firmly. Cut slits on top of each pasty. Brush with milk. Place on a cookie sheet. Bake in a preheated hot oven (400 F.) for 15 minutes. Reduce heat to moderate (350 F.) and bake 35 to 40 minutes longer or until crust is brown. Serve hot or cold. YIELD: 8 pasties

of the broth and the chicken. Rehydrate minced onion and garlic in remaining Y3 cup water for 10 minutes; set aside. Cut sausage into Y2-inch pieces. In a large Dutch oven or heavy saucepan brown sausage; remove and set aside. Pour off all but 2 tablespoons fat. Add onion and garlic; saute 5 minutes. Stir in flour. Gradually add reserved broth. Add tomatoes, parsley and sweet pepper flakes, salt, bay leaf, thyme and red pepper. Bring to boiling point. Add reserved chicken and sausage along with the rice and ham; stir gently. Reduce heat. Cover and simmer 15 minutes. Add shrimp and cook 10 minutes longer or until rice and chicken are tender. YIELD: 8 portions

Chicken Curry
cup onion flakes cup water tebtesooons oil tablespoons ground coriander 1314 teaspoons ground cumin seed 1.I teaspoons powdered mustard 1314 teaspoons ground turmeric 1 teaspoon ground cardamom seed 1h teaspoon ground ginger V2 teaspoon ground red pepper 4 pounds chicken legs or breasts 11h cups hot chicken broth or bouillon % cup evaporated or coconut milk 2 teaspoons lemon juice Rehydrate onion flakes in water for 10 minutes. In a large skillet or Dutch oven heat oil. Add onion and saute until golden. Blend spices together. Add to onion and saute Y2 minute. Add chicken; cook, turning occasionally for 5 minutes. Blend in broth. Cover and simmer 45 minutes or until chicken is tender. Remove chicken to a warm platter. Reduce liquid to half. Just before serving add milk. Cook only until hot. Add lemon juice. Season with additional salt, if necessary. Pour sauce over chicken. Serve with rice, if desired. YIELD: 6 to 8 portions 1h % 4 4

Creole Jambalaya
1 (21h to 3 lb.) chicken, cut into serving pieces 4% cups water, divided V3 cup instant minced onion 14 teaspoon instant minced garlic 1h pound pork sausage links 1 tablespoon flour 1 can (1 lb.) tomatoes, broken up 2 tablespoons parsley flakes 2 tablespoons sweet pepper flakes 114 teaspoons salt 1 small bay leaf V2 teaspoon thyme leaves 14 teaspoon ground red pepper 1V4 cups raw, regular cooking rice V2 pound cooked ham, cut julienne V2 pound peeled and deveined raw shrimp In a saucepan simmer chicken in 4 cups of the water until almost tender, about 35 to 40 minutes. Remove chicken from broth; reserve 2V2 cups

Picadinho
(Brazilian Ground Beef)

v.: v.:
1 1l/2 2

%
34

v.: v.:

v.:
2

cup instant minced onion cup water tablespoon olive or salad oil pounds ground lean beef cups chopped tomatoes teaspoon oregano leaves teaspoon salt teaspoon ground black pepper to l/2 cup beef broth medium-size boiled potato, peeled and diced cup sliced stuffed olives hard cooked eggs, sliced

least 12 hours. When ready to serve, melt butter in a large skillet. Add shrimp and fry about 2 minutes, stirring constantly. Remove skillet from heat. Add water and cook 4 minutes longer or until shrimp are done. Serve with rice, if desired. YIELD: 6 portions

Hungarian Goulash
1 cup onion flakes 1 cup water, divided 2V2 pounds lean boneless beef stew meat 3 tablespoons shortening, divided 2 tablespoons paprika 1% teaspoons salt teaspoon ground black pepper teaspoon ground marjoram 2l/2 cups beef broth or water % cup dry white wine cup sweet pepper flakes cup flour

Rehydrate minced onion in water for 10 minutes. In a large skillet heat oil. Add onion and beef; saute until meat is brown. Add tomatoes, oregano, salt and black pepper. Stir in 1f4 cup of the broth; cover and simmer 30 minutes, adding additional broth if mixture seems dry. Just before serving stir in potato and olives. Garnish with eggs. Serve with rice and black beans, if desired. YIELD: 6 portions

v.: v.:

v.: v.:

Shrimp Vindaloo
mustard l/2 teaspoon warm water V2 cup white vinegar 2 tablespoons curry powder 2 tablespoons onion powder 2 teaspoons garlic powder 1l/2 teaspoons ground ginger 1 teaspoon salt ){6 teaspoon ground red pepper 2 pounds large raw shrimp, peeled and deveined 2 tablespoons butter or margarine cup boiling water

V2 teaspoon powdered

v.:

In a cup combine mustard with warm water; let stand 10 minutes for flavor to develop. In a large bowl blend vinegar with mustard; curry, onion and garlic powders; ginger; salt and red pepper; rnlx well. Add shrimp to vinegar mixture, coating shrimp on all sides. Cover and refrigerate at

Rehydrate onion flakes in 2/3 cup of the water for 10 minutes. Cut meat into 1 V2 -inch cubes. In a large Dutch oven or heavy skillet heat 2 tablespoons of the shortening. Add onion and saute 5 minutes. Remove onion; set aside. Add remaining 1 tablespoon shortening to Dutch oven. Add meat and brown well on all sides. Sprinkle with paprika, salt, black pepper and marjoram. Stir in broth, wine, pepper flakes and reserved sauteed onion. Bring to boiling point. Reduce heat; cover and simmer 2 hours or until meat is tender. Remove meat to serving platter. Strain gravy; mix flour with remaining V3 cup water. Gradually blend into gravy. Cook until thickened, stirring. Spoon over beef cubes. Serve with poppy seed noodles, if desired. YIELD: 6 portions

Scampi
1 tablespoon instant minced onion 2 teaspoons instant minced garlic 1% tablespoons water 1 pound peeled and deveined large shrimp ~ cup butter or margarine 2 tablespoons olive oil 1% teaspoons oregano leaves 3,4 teaspoon salt ~ teaspoon ground white pepper 1 tablespoon lemon juice 1 tablespoon parsley flakes Rehydrate minced onion and garlic in water for 10 minutes. Butterfly shrimp by splitting down the inside lengthwise, being careful not to cut through the shrimp. In a large skillet heat butter and oil. Add onion and garlic; saute 5 minutes. Stir in oregano, salt and white pepper. Add shrimp and saute 5 minutes or until shrimp turn pink. Stir in lemon juice and parsley flakes. YIELD: 4 portions

heat oil. Add a few pieces of chicken at a time and brown well. Pour off excess fat. Return chicken to pan. Combine remaining ingredients and pour over chicken. Cover and simmer 30 to 40 minutes or until chicken is fork tender. Serve with rice garnished with sliced stuffed olives, if desired. YIELD: 6 to 8 portions

Paella
113 cup instant

minced

113 cup sweet pepper

onion flakes

Chicken Proveneale
3 tablespoons oil 2 (2% to 3lbs. each) chickens cut into serving pieces 2 cans (11 oz. each) condensed tomato bisque soup % cup dry white wine 1 can (3 to 4 oz.) sliced mushrooms 112 cup onion flakes 2 bay leaves 1 teaspoon salt % teaspoon instant minced garlic % teaspoon thyme leaves ~ teaspoon ground red pepper In a large heavy skillet or Dutch oven

% cup water ~ cup olive oil 1 (2112 to 3 lb.) chicken, cut into serving pieces % pound hot Spanish sausage, sliced 2 tomatoes, chopped 2 cups raw, regular cooking rice 4 cups boiling chicken broth or water % cup dry white wine 1 tablespoon salt 3,4 teaspoon oregano leaves, crumbled % teaspoon garlic powder ~ teaspoon ground black pepper 7(6teaspoon saffron, crumbled 1 bay leaf 1 package (10 oz.) green peas, thawed 12 mussels or cherrystone clams 1 (2 Ib.) lobster, boiled and cut into pieces 1 pound shrimp, cooked, peeled and deveined Rehydrate minced onion and pepper flakes in water for 10 minutes. MeanWhile; in a large skillet or Dutch oven heat oil. Add chicken and sausage and fry until golden brown. Add onion and pepper; saute 2 minutes. Stir in tomatoes; simmer 5 minutes. Blend in rice. Add broth, wine, salt, oregano, garlic powder, black pepper, saffron and bay leaf. Cover and cook over medium heat 25 to 30 minutes or until rice is just tender. About 10 minutes before cooking time is up, add peas and mussels. Cover and continue cooking. Add lobster and shrimp. Cook only until hot. Garnish with pimiento, if desired. YIELD: 8 portions

Lamb Karma
(Curried Lamb Stew) 2 pounds boneless lamb stew meat V2 cup plain yogurt 1 teaspoon ground cumin seed 1 teaspoon ground turmeric % cup onion flakes V2 teaspoon instant minced garlic 1 V2 cups water, divided 3 tablespoons salad oil 1 tablespoon curry powder 2V2 teaspoons salt 1 teaspoon lemon juice 2 tablespoons shredded coconut Trim and discard excess fat from lamb; cut into 1-inch cubes. In a medium bowl combine yogurt, cumin and turmeric. Add lamb cubes. Cover and refrigerate one hour. Meanwhile, rehydrate onion flakes and minced garlic in V2 cup of the water for 10 minutes. In a large skillet heat oil. Add onion and garlic, curry powder and salt. Saute 5 minutes. Add meat. Cover skillet tightly; simmer for 20 minutes. Add remaining 1 cup water. Stir to form a smooth gravy. Cover and continue cooking 25 minutes longer or until lamb is tender. Stir in lemon juice and coconut just before serving. Serve with rice, if desired. YIELD: 6 portions

Dutch oven or heavy saucepan saute sausage for 10 minutes or until brown. Drain off fat. Add tomatoes, tomato paste, water, minced onion and garlic and salt. Bring to boiling point. Reduce heat; cover and simmer 35 minutes. Add oregano, basil, sugar and black pepper; simmer 10 minutes longer. Serve over spaghetti. YIELD: 1 quart

Stifada
(Greek Beef Stew)

2V2 pounds boneless lean beef stew

meat

3 tablespoons olive or salad oil V2 cup onion flakes

2V<t cups water, divided 3 tablespoons flour 1 can (6 oz.) tomato paste 3 tablespoons cider vinegar 1 stick (4 inch) cinnamon, broken in half or 3j.; teaspoon ground cinnamon 4 whole cloves 2 teaspoons salt V2 teaspoon ground black pepper Cut meat into 2-inch pieces. In a Dutch oven or large heavy saucepan heat oil. Add meat and brown well on all sides. Rehydrate onion flakes in V4 cup of the water for 10 minutes. Add onion to meat and cook 3 minutes. Stir in flour; cook 2 minutes longer. Pour in remaining 2 cups water along with tomato paste, vinegar and seasonings. Bring to boiling point. Cover; reduce heat; simmer 1V2 to 2 hours or until meat is tender. Remove cinnamon stick and cloves before serving. YIELD: 6 portions

Italian Sweet Sausage Spaghetti Sauce

1 pound Italian sweet sausage links 1 can (1 lb. 12 oz.) tomatoes, broken up 1 can (6 oz.) tomato paste V2 cup water V<t cup instant minced onion V2 teaspoon instant minced garlic V2 teaspoon salt 2 teaspoons oregano leaves 2 teaspoons basil leaves 1 teaspoon sugar Va teaspoon ground black pepper Cut sausage into V4-inch slices. In a

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Ragu Bolognese
(Bolognese Meat Sauce)

.I cup onion flakes V4 cup celery flakes

11f3

cups water, divided 2 tablespoons butter or margarine V2 cup coarsely chopped smoked ham V:J cup finely chopped carrots 2 tablespoons olive oil 1 pound ground lean beef V2 cup dry white wine 1 can (10V2 oz.) condensed beef broth 2 tablespoons tomato paste 1 tablespoon basil leaves, crumbled V4 teaspoon garlic powder Va teaspoon salt Va teaspoon ground black pepper ){6 teaspoon ground nutmeg 1 cup heavy cream

Rehydrate onion flakes in water for 10 minutes. Cut beef into 2-inch cubes. Dredge beef with flour; set aside. In a Dutch oven or large heavy skillet heat oil. Add beef cubes and brown on all sides. Add onion and saute 5 minutes. Stir in remaining ingredients. Cover, reduce heat and simmer 1V2 hours or until meat is tender. YIELD: 6 portions

Enchiladas de Pallo
(Chicken Enchiladas) V:J cup instant minced onion 1f3 cup water 7 tablespoons oil, divided 1 tablespoon flour 1 can (8 oz.) tomato sauce 1 tablespoon chili powder V4 teaspoon oregano leaves V4 teaspoon garlic powder V4 teaspoon salt 2 cups diced cooked chicken 1 cup dairy sour cream 12 tortillas 1 cup light cream 1f2 cup chicken broth 1 cup grated Monterey Jack or sharp Cheddar cheese. Rehydrate minced onion in water for 10 minutes. In a medium saucepan heat 3 tablespoons of the oil. Add onion and saute 4 minutes. Blend in flour. Stir in tomato sauce, chili powder, oregano, garlic powder and salt. Simmer, uncovered. 10 minutes. Add chicken and sour cream; mix well, set aside. In a medium skillet heat remaining 4 tablespoons oil. Fry tortillas, one at a time, about 1 minute, turning once. Add additional oil, if necessary. Combine cream with broth. Dip fried tortillas into cream mixture. Spoon approximately V4 cup chicken mixture onto each tortilla. Roll; place seam side down in baking dish. Pour remaining cream and broth mixture over all. Sprinkle with cheese. Bake in a preheated moderate oven (350 F.) 20 to 25 minutes or until hot and cheese is melted. YIELD: 6 portions

Rehydrate onion and celery flakes in 2/3 cup of the water for 10 minutes. In a large skillet melt butter. Add onion and celery, ham and carrots; saute 8 to 10 minutes, stirring constantly. Turn into a heavy saucepan; set aside. In the same skillet heat oil. Add beef and brown, stirring. Add wine and cook over high heat until liquid evaporates. Add meat to saucepan along with broth, tomato paste and remaining 2h cup water; mix well. Simmer, covered, 35 minutes. stirring occasionally. Add seasonings and cook 10 minutes longer. Stir in cream. Heat, but do not boil. Serve over spaghetti. YIELD: 1V2 quarts

Beef Carbonnade
(Beef Cooked in Beer) cup onion flakes cup water 2V2 pounds boneless lean beef stew meat V:J cup flour 4 tablespoons oil 1 can (12 fl. oz.) beer 2 teaspoons salt V4 teaspoon garlic powder V4 teaspoon ground nutmeg V4 teaspoon ground thyme V4 teaspoon ground black pepper
1f2 1f3

Boeuf en Daube
(French Beef Stew) 21/2 pounds boneless lean beef stew meat 2 cups dry red wine 1/2cup onion flakes 2 small bay leaves, crumbled 1 teaspoon instant minced garlic 1/2 teaspoon thyme leaves 1/2 teaspoon rosemary leaves, crumbled 2 tablespoons oil 1 teaspoons salt teaspoon ground black pepper cup flour 11/2 cups water

v., v., v.,

baking pan. Bake in a preheated moderate oven (375 F.) for 11/2 hours. Drain off fat. Meanwhile, in a cup mix powdered mustard with water; let stand 10 minutes for flavor to develop. Drain pineapple chunks, reserving 1 cup syrup. Combine syrup and mustard with remaining ingredients except pineapple chunks. Bring to a boil; reduce heat. Simmer 5 minutes, stirring. Spoon sauce over spareribs. Continue baking ribs 30 to 40 minutes longer,' turning and basting occasionally with glaze. Five minutes before cooking time is up, add pineapple chunks to pan and coat with glaze. YIELD: 4 portions

Cut meat into 2-inch cubes. Place beef in a snug fitting bowl or double plastic bag. Combine wine, onion flakes, bay leaves, minced garlic, thyme and rosemary. Pour over meat. Cover or seal; refrigerate 3 to 6 hours. Remove meat reserving marinade. Dry meat on paper toweling. In a Dutch oven or heavy saucepan heat oil. Add meat and brown over high heat 10 minutes, turning frequently. Sprinkle with salt and black pepper. Stir flour into meat. Cook until flour is brown, stirring. Place Dutch oven, uncovered, in a preheated hot oven (400 F.) for 20 minutes. Reduce oven heat to slow (325 F.). Add reserved marinade and water. Cover and bake 11/2 hours or until meat is tender. YIELD: 6 portions

Steak au Poivre
1 to 2 tablespoons coarse ground black pepper 4-pound boned sirloin steak, 2-inches thick 1 teaspoon salt 1/2 cup dry red wine Rub black pepper into both sides of steak. Let stand at room temperature for 1/2 hour. Lightly grease a large heavy skillet. Heat until hot. Sprinkle both sides of steak with salt; place in skillet. Cook 8 to 10 minutes on each side or until done as desired. Remove meat to serving platter. Add wine; cook and stir one minute. Pour over steak. Slice and serve. YIELD: 6 to 8 portions

Hawaiian Spareribs
3 pounds pork spareribs Salt Ground black pepper 3,4 teaspoon powdered mustard 3,4 teaspoon warm water 1 can (1 lb. 4 oz.) pineapple chunks cup orange marmalade 2 tablespoons brown sugar 1 tablespoon cornstarch % teaspoon salt

v.,

Sprinkle spareribs with salt and black pepper. Place on a rack in a shallow

Veal Paprikash
2 tablespoons instant minced onion Water 2 pounds boneless veal shoulder 5 tablespoons flour, divided 1 teaspoon salt Y'I teaspoon ground black pepper Y'I cup salad oil 2 tablespoons paprika, divided 1 tablespoon butter or margarine V? cup milk 1 cup dairy sour cream Rehydrate minced onion in 2 tablespoons water for 10 minutes. Cut veal into 1-inch cubes. Dredge meat with 4 tablespoons of the flour mixed with salt and black pepper. In a large skillet heat oil. Add meat, onion and 1 tablespoon of the paprika. Brown

meat well on all sides. Add V3 cup water. Cover tightly and simmer for 45 minutes or until meat is tender, turning occasionally. Add more water if needed. To make sauce, melt butter in a small saucepan. Blend in remaining 1 tablespoon flour and 1 tablespoon paprika. Cook and stir until mixture bubbles. Remove from heat and gradually stir in milk. Return to heat and bring rapidly to boiling point, stirring constantly. Reduce heat; cook and stir 1 to 2 minutes longer or until thickened. Gradually blend in sour cream, beating vigorously. Pour sauce over cooked meat in skillet and heat thoroughly, but do not boil. Serve hot with broad noodles, if desired. YIELD: 6 portions

Herbed Fried Chicken

1 (2112 to 3 lb.} chicken, cut into pieces 2 teaspoons salt, divided 112 teaspoon ground black pepper, divided 112 cup pancake mix Y'I cup yellow corn meal Y'I teaspoon ground thyme VJ cup shortening, divided Sprinkle chicken with 1 teaspoon of the salt and 1J4 teaspoon of the black pepper; cover and refrigerate 4 to 6 hours. In a paper or plastic bag combine pancake mix, corn meal, thyme and remaining 1 teaspoon salt and 1J4 teaspoon black pepper. Add a few pieces of chicken at a time; shake to coat each piece completely. In a large skillet heat half of the shortening. Add chicken and brown on both sides. Reduce heat and cook, uncovered, turning occasionally 20 to 40 minutes or until fork tender. Add remaining shortening as needed. Remove chicken from pan. Drain on paper towels. Serve hot or cold. YIELD: 4 portions

Beef and Vegetable Ragout2112 pounds boneless lean beef stew meat 2 cups water 2 beef bouillon cubes Y'I cup onion flakes Y'I teaspoon instant minced garlic 1 teaspoon thyme leaves 1 teaspoon salt ~ teaspoon ground black pepper V2 pound fresh mushrooms, halved 112 pound zucchini, sliced Cut meat into 2-inch pieces. Arrange beef cubes on a rack in a broiler pan. Brown on all sides under a preheated hot broiler, about 15 to 20 minutes. Transfer meat to a Dutch oven or large heavy saucepan. Add water, beef cubes, onion flakes, minced garlic, thyme, salt and black pepper; mix well. Bring to boiling point. Reduce heat, cover and simmer 1 V2 hours. Add remaining ingredients; simmer V2 hour longer or until meat is done and vegetables are tender. YIELD: 8 portions

Low Calorie Recipe

Chili Chicken Fricassee

cut into serving pieces 2 cups water 2 teaspoons salt 1 cup tomato juice 1 can (6 oz.) tomato paste V<? cup sliced black olives % cup celery flakes % cup sweet pepper flakes 3 tablespoons instant minced onion 2 tablespoons chili powder 1 tablespoon paprika 1 teaspoon oregano leaves % teaspoon ground black pepper In a saucepan combine chicken with water and salt. Bring to boiling point. Cover, reduce heat and simmer until tender, about 1 hour. Remove chicken from saucepan; skim fat from broth; reserve 2 cups broth. Return broth to saucepan along with remaining ingredients. Simmer 10 minutes, uncovered. Add chicken and simmer 5 minutes longer or until chicken is hot. Serve over rice, spaghetti or noodles, if desired. YIELD: 8 portions

2 (2V2 to 3 lb. each) chickens,

cup combine mustard with water; let stand 10 minutes for flavor to develop. In a small bowl combine brown sugar with mustard, paprika, allspice and pineapple juice. Spread half of the mixture over the ham. Bake 10 minutes. Spoon remaining mixture over the ham and bake 15 minutes longer or until browned and glazed. Let stand at room temperature 10 to 20 minutes before slicing. YIELD: About

14 portions

Apple Stuffed Pork Chops

% cup instant minced onion V<? cup water, divided
1 tablespoon butter or margarine cups toasted small bread cubes V2 cup diced peeled apple 3)j teaspoon poultry seasoning 1 V2 teaspoons salt, divided % teaspoon ground black pepper, divided 1 egg, lightly beaten 6 rib pork chops, t-inch thick with pocket 1 tablespoon oil 1V<? cups orange juice
13)j

Spiced Glazed Baked Ham

bone-in ham Whole cloves 1 tablespoon powdered mustard 1 tablespoon warm water 1 cup firmly packed light brown sugar 2 tablespoons paprika 1 teaspoon ground allspice 3 tablespoons pineapple juice Place ham on a rack in a large shallow roasting pan. Insert meat thermometer into center of thickest part of ham being careful not to touch the bone. Bake, uncovered, in a preheated slow oven (325 F.) until internal temperature registers 130 F., about 2V2 to 3 hours. Remove ham from oven and score into 1-inch diamonds, Va -inch deep. Stud each diamond with a whole clove. In a

1 (8 to 12 Ib.) precooked,

Rehydrate minced onion in V4 cup of the water for 10 minutes. In a small skillet melt butter. Add onion and saute for 5 minutes. In a mixing bowl blend onion with bread cubes, apple, poultry seasoning, V2 teaspoon of the salt, Va teaspoon of the black pepper, egg and remaining % cup water. Spoon about 2 tablespoons of stuffing into the pocket of each pork chop. Fasten with toothpicks. Sprinkle pork chops with remaining 1 teaspoon salt and Va teaspoon black pepper. Heat oil in a heavy skillet; add pork chops and brown on both sides. Remove chops to a shallow baking dish or casserole. Pour orange juice over all. Cover and bake in a preheated moderate oven (375 F.) 1 hour or until chops are tender. YIELD: 6 portions

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Hamburger Surprise
1 V2 pounds ground lean beef 1 can (2 oz.) mushroom stems and pieces, drained 2 teaspoons barbecue spice 2 slices American cheese 6 slices dill pickle Lightly combine beef, mushrooms and barbecue spice; do not overmix. Shape into 12 thin patties. Cut cheese into six spears. Place a piece of cheese and a pickle slice on 6 of the patties; top with remaining patties. Press edges together. Place under a preheated hot broiler 3 minutes on each side. Serve on toasted buns, if desired. YIELD: 6 patties

onion powder and red pepper. Mix well. Place a heaping tablespoon of filling in center of each cabbage leaf. Fold 2 sides over filling; roll up. In a Dutch oven or large saucepan, place leftover cabbage. Lay stuffed cabbage seam-side down. Combine remaining ingredients; mix well. Pour over stuffed cabbage. Cover; bring to boiling point. Reduce heat and simmer 2 to 21/2 hours. YIELD: 10 to 12 portions or about 26 small stuffed cabbages.

Spiced Roast of Beef

2 teaspoons powdered mustard 2 teaspoons warm water cups wine vinegar 1 cup salad oil 1 can (8 oz.) tomato sauce 4V2 teaspoons salt 1 V2 teaspoons celery seed 1V2 teaspoons thyme leaves, divided 1 teaspoon ground black pepper 3;" teaspoon ground cloves % teaspoon garlic powder 5-pound bottom or top round of beef % cup mixed vegetable flakes lI2 cup instant minced onlon 2 bay leaves 13;" In a medium mixing bowl combine mustard with water; let stand 10 minutes for flavor to develop. Add vinegar, oil, tomato sauce, salt, celery seed, 3/4 teaspoon of the thyme, black pepper, cloves and garlic powder; mix well. Place meat in a tight fitting bowl or double plastic bag. Pour marinade over meat. Cover or seal. Refrigerate 16 hours or longer. Scatter vegetable flakes, minced onion, bay leaves and remaining % teaspoon thyme in bottom of a roasting pan. Remove meat from marinade. Place on top of vegetables. Pour 3f<I cup marinade into roasting pan. Insert meat thermometer into thickest part of beef. Roast, uncovered, in a preheated slow oven (300 F.) 2 hours or until temperature of meat registers 140 F. for rare or 160 F. for medium. Remove meat to a heated serving platter. Slice and serve. YIELD: 10 portions

Old-Fashioned Stuffed Cabbage

1 head (3 lb.) green cabbage 1 pound ground lean pork V2 pound ground lean beef 1 V2 cups cooked rice 2 tablespoons parsley flakes 1l1.1 teaspoons salt 1 teaspoon onion powder lI.I teaspoon ground red pepper 1 can (1 Ib.) tomatoes, broken up 1 can (8 oz.) tomato sauce 1 teaspoon dill seed V2 teaspoon sugar lI.I teaspoon salt K6 teaspoon ground black pepper Core cabbage. Place in a large saucepan containing boiling water to cover. Cook until leaves separate from head, removing them as this occurs. Drain leaves. Trim thick center vein from cabbage leaves, being careful not to tear leaves; set leaves aside. In a mixing bowl combine pork, beef, rice, parsley flakes, salt,

(l
San Joaquin Oven Roast
4 pounds bone-in chuck roast or steak 2 teaspoons salt .I teaspoon marjoram leaves, crumbled 14 teaspoon ground black pepper 14 cup freeze-dried shallots 2 tablespoons flour Sprinkle both sides of roast with salt, marjoram and black pepper. Place in a roasting pan in a preheated very hot oven (500 F.) Brown on both sides, turning once, about 30 to 40 minutes. Sprinkle shallots over top of meat. Cover; reduce heat to moderate (350 F.) and cook one hour or until tender. Measure pan drippings for gravy. Add sufficient water to measure 2 cups. Blend in flour; cook and stir until thickened. Serve with meat. YIELD: 6 portions water. Add to pork with pineapple. Cover and simmer V2 hour or until pork is fork-tender. Blend cornstarch with soy sauce. Stir into pork and simmer, stirring constantly, until mixture thickens. Just before serving add pea pods. Cover and cook 5 minutes longer. YIELD: 6 to 8 portions

Oriental Pork and Vegetables

V2 cup onion flakes V3 cup water 2 pounds boneless lean pork 3 tablespoons salad oil 114 teaspoons ground ginger 114 teaspoons garlic powder 14 teaspoon ground red pepper V2 pound fresh mushrooms, halved 1 chicken bouillon cube V2 cup boiling water 1 can (1 lb. 4 oz.) pineapple chunks 2 tablespoons cornstarch 2 tablespoons soy sauce 1 package (7 oz.) frozen Chinese pea pods Rehydrate onion flakes in water for 10 minutes. Cut meat into t-inch cubes. In a Dutch oven heat oil. Add pork and saute 5 minutes to brown on all sides. Add onion, ginger, garlic powder and red pepper; saute 5 minutes longer, stirring constantly. Add mushrooms and saute 3 minutes longer. Dissolve bouillon cube in

Savory Tuna Loaf

3 cans (7 oz. each) tuna fish,
drained and flaked 1V2 cups soft bread crumbs 2 tablespoons instant minced onion 1 tablespoon parsley flakes 2 teaspoons salt 1 teaspoon ground thyme 14 teaspoon ground black pepper 14 teaspoon instant minced garlic 2 eggs, beaten ?3 cup milk 1 tablespoon lemon juice In a mixing bowl combine tuna with remaining ingredients; mix lightly. Pack firmly into a greased 9x5x3inch loaf pan or 1 V2 -quart casserole. Bake in a preheated moderate oven (350 F.) 1 hour or until firm and browned. Turn out onto platter. Slice and serve. YIELD: 8 portions

Yogurt Baked Chicken*

1 (2\12 to 3 lb.) chicken, cut into serving pieces 1 cup plain yogurt 1 tablespoon instant minced onion 1 tablespoon parsley flakes 1 teaspoon salt 1 teaspoon sage leaves V<1 teaspoon tarragon leaves V<1 teaspoon ground black pepper V<1 teaspoon instant minced garlic 1 tablespoon water Place chicken on a rack in a shallow roasting pan. Bake in a preheated hot oven (425 F.) for 45 minutes. Meanwhile, combine yogurt, minced onion, parsley flakes, salt, sage, tarragon, black pepper, minced garlic and water. Remove chicken and rack from roasting pan; pour off pan drippings. Return chicken to roasting pan without rack. Pour yogurt mixture over chicken. Reduce oven heat to slow (325 F.) and bake 20 minutes or until chicken is tender. YIELD: 4 portions

Parsleyed Oven Pot Roast

2Y2
teaspoons salt, divided teaspoon ground black pepper 5-pound bottom round of beef 1 can (1 lb. 12 oz.) tomatoes, broken up 3f.I cup dry red wine V<1 cup instant minced onion 2 tablespoons parsley flakes 1 bay leaf \12 teaspoon instant minced garlic 6 medium carrots, peeled and sliced 1 \12 pounds zucchini, sliced 2 cups cherry tomatoes
V<1

IINeat" Meat Pie

Y3 cup onion flakes \Is teaspoon instant minced garlic
cup water 2 teaspoons oil pound ground lean beef can (11 \12 oz.) condensed bean and bacon soup \12 soup can water 1 egg, lightly beaten 1 tomato, diced Y2 cup diced pasteurized process cheese spread 1 \12 teaspoons chili powder Y2 teaspoon salt 9-inch unbaked pie shell
V<1

Rub 1V2 teaspoons of the salt and the black pepper into surface of meat. Place meat, fat side down, in a heavy oven-proof casserole or Dutch oven. Brown well on all sides in a preheated hot oven (450 F.) about 50 to 60 minutes. Drain off fat. Combine tomatoes, wine, minced onion, parsley flakes, bay leaf, minced garlic and remaining 1 teaspoon salt. Pour over meat. Cover; reduce heat to moderate (350 F.) and bake 2V2 to 3 hours or until meat and vegetables are tender, adding the carrots 40 minutes before cooking time is up, the zucchini 20 minutes and the cherry tomatoes 10 minutes before time is up. Slice and serve with the vegetables. YIELD: 8 to 10 portions

Herbed Broiled Fish*

1 tablespoon butter or margarine 1 tablespoon parsley flakes 1 \12 teaspoons salt Y2 teaspoon oregano leaves, crumbled V<1 teaspoon lemon pepper 1 tablespoon lemon juice 1 Y2 pounds fish steaks In a small saucepan melt butter. Add parsley flakes, salt, oregano, lemon pepper and juice. Brush over both sides of fish. Arrange on a rack in a broiler pan. Place under a preheated hot broiler. Broil 10 minutes or until fish flakes easily when tested with a fork. YIELD: 4 portions
Low Calorie Recipe

Rehydrate onion flakes and minced garlic in water for 10 minutes. In a large skillet heat oil. Add onion and garlic; saute 3 minutes. Add beef; cook and stir until brown. Blend in soup, water, egg, tomato, cheese, chili powder and salt. Turn into pie shell. Bake in a preheated hot oven (425 F.) 20 minutes. Reduce heat to moderate (350 F.) and bake 30 minutes longer. If desired, garnish top with sliced cheese. YIELD: 6 portions

Sherried Chicken Livers and Mushrooms

3 tablespoons instant minced onion 3 tablespoons water V2 pound fresh mushrooms or 1 can (6 to 8 oz.) sliced mushrooms 2 tablespoons butter or margarine M! pound chicken livers, halved 1 tablespoon flour V2 teaspoon salt V<I teaspoon thyme leaves 1 chicken bouillon cube 1 cup boiling water 2 tablespoons dry sherry 1 tablespoon parsley flakes Rehydrate onion in water for 10 minutes. Slice fresh mushrooms or drain canned mushrooms. In a large skillet melt butter. Add mushrooms and onion; saute until golden, about 5 minutes. Add chicken livers and saute until browned, about 10 minutes. Stir in flour, salt and thyme. Dissolve bouillon cube in boiling water. Gradually blend into liver mixture. Add sherry; stir and cook until thickened. Sprinkle with parsley flakes. Serve over toast points as an hors d'oeuvre, appetizer or main dish. YIELD: 2 to 4 portions

hours or until done, turning and basting frequently with marinade. YIELD: 4 portions

Picnic Baked Beans

pound dry white beans cup mild flavored molasses tablespoons brown sugar tablespoons instant minced onion 2V<1 teaspoons salt 1 teaspoon powdered mustard % teaspoon ground ginger V2 pound salt pork 1 V<I 3 2

Texas Beef Short Ribs

1 cup tomato juice

M! cup vinegar
3 tablespoons chili powder 1 tablespoon brown sugar 1 tablespoon onion powder 1 M! teaspoons salt M! teaspoon oregano leaves M! teaspoon garlic powder 3 pounds lean beef short ribs Combine all ingredients except meat; blend well. Place meat in a tight fitting bowl or double plastic bag. Pour marinade over meat. Cover or seal; refrigerate 10 hours or longer. Remove meat from marinade and place on a rack in a baking pan. Bake in a preheated hot oven (400 F.) 1V2

Wash beans; soak in cold water to cover for 12 hours. Drain. Place in a large heavy saucepan. Add water to cover (about 6 cups). Bring to a boil; cover and simmer 30 minutes. Drain beans this time reserving liquid. Place beans in 2-quart bean pot or casserole. Combine 1 cup of the reserved liquid with the molasses, brown sugar, minced onion, salt, mustard and ginger; stir into beans. Score salt pork making cuts V2 -inch apart, 1-inch deep. Bury in center of beans, leaving rind exposed. Add enough of the remaining liquid to cover beans. Cover bean pot. Bake in a preheated slow oven (300 F.) 6 to 8 hours. Stir beans once or twice during cooking period, adding boiling water if necessary. YIELD: 6 to 8 portions

Round-Up Spareribs
4 pounds pork spareribs 2 teaspoons salt, divided V2 teaspoon ground black pepper, divided 1 can (15 oz.) tomato sauce 14 cup vinegar 14 cup firmly packed brown sugar 14 cup sesame seed 2 tablespoons onion powder lI2 teaspoon garlic powder V2 teaspoon ground sage Cut spareribs into serving-size pieces. Sprinkle both sides with 1 teaspoon of the salt and Y4 teaspoon of the black pepper. Place ribs, in a single layer, on a rack in a shallow roasting pan. Brown for 40 minutes on each side in a preheated hot oven (400 F.). Combine tomato sauce with vinegar, brown sugar, sesame seed, onion and garlic powders, sage and remaining 1 teaspoon salt and Y4 teaspoon black pepper. Reduce heat to moderate (350 F.). Brush sauce on ribs and roast one hour longer or until done, turning and basting occasionally. YIELD: 4 to 5 portions

Sesame Seed Stuffing for Turkey

lI2 cup celery flakes 14 cup instant minced onion % cup water 1 cup butter or margarine 3 quarts toasted small bread cubes 1 cup toasted sesame seed' lI3 cup parsley flakes 1 tablespoon salt .I teaspoon ground black pepper .I cup chicken broth or water Rehydrate celery flakes and minced onion in water for 10 minutes. In a medium skillet melt butter. Add celery and onion; saute until golden. In a large bowl combine remaining ingredients; add sauteed celery and onion. Use to stuff neck and body cavities of turkey. YIELD: Sufficient stuffing 15 pound turkey. for a 12 to

'To toast sesame seed: Sprinkle sesame seed in a large shallow pan. Toast in a preheated moderate oven (350 F.) 8 to 10 minutes or until golden.

Kufta
(Armenian Ground Lamb Kebabs)

.I cup instant minced onion .I cup water

2 2 1 2 1.I tablespoons butter or margarine pounds ground lean lamb egg, beaten tablespoons parsley flakes teaspoons salt teaspoon ground cumin seed teaspoon ground black pepper cherry tomatoes

.I
% 12

Rehydrate minced onion in water for 10 minutes. In a small skillet melt butter. Add half of the onion and

saute 4 minutes. In a large mixing bowl combine sauteed onion with lamb, egg, parsley flakes, salt, cumin and black pepper; mix well but do not overmix. Shape meat mixture into small oblongs about 2-inches long by 3/4 -inch in diameter. Arrange meat and tomatoes alternately on skewers. Broil on rack over hot charcoal or under a preheated hot broiler 10 to 12 minutes or until done as desired, turning often. Sprinkle kebabs with remaining onion, and serve with rice pilaf and Arabian bread, if desired. YIELD: 6 portions

Marinated Beef Kebabs

V<I cup salad oil

Western Barbecued Ribs

4 pounds pork spareribs 1 teaspoon salt V<I teaspoon ground black pepper % cup catsup 3 tablespoons cider vinegar 1 tablespoon soy sauce 2 tablespoons instant minced onion 1 tablespoon chili powder V<I teaspoon garlic powder Cut ribs into serving pieces. Sprinkle both sides with salt and black pepper. Place on a rack in a shallow roasting pan. Bake in a preheated hot oven (400 F.) 1 hour 15 minutes or until almost done. Pour off excess fat. Combine remaining ingredients. Brush generously over spareribs. Broil on rack over hot charcoal or under a preheated hot broiler 6 to 8 minutes on each side. YIELD: 4 to 5 portions

2 tablespoons cider vinegar 1 teaspoon celery salt 1 teaspoon onion salt % teaspoon garlic salt % teaspoon oregano leaves V2 teaspoon salt V2 teaspoon ground black pepper 2 pounds boneless shoulder or top round of beef 6 medium-size mushroom caps 2 zucchini, cut into V2 -inch pieces In a small saucepan combine oil; vinegar; celery, onion and garlic salts; oregano; salt and black pepper. Bring to boiling point and cool. Cut meat into 1V2-inch cubes. Place meat in a snug fitting bowl or double plastic bag with mushrooms and zucchini. Add marinade; mix lightly. Cover or seal. Refrigerate 4 to 6 hours, turning occasionally to season uniformly. Alternate meat and vegetables on skewers. Broil on rack over hot charcoal or under a preheated hot broiler 10 to 15 minutes, turning and basting frequently. YIELD: 6 portions

Deep South Hot Barbecue Sauce

2 tablespoons instant minced onion
V<I teaspoon instant minced garlic

Italian Hamburger Kebabs

1 V2 pounds ground lean beef 1 cup soft bread crumbs 1 egg, lightly beaten 2 tablespoons grated Parmesan cheese 1V<I teaspoons salt 1 teaspoon Italian seasoning 1 can (6 to 8 oz.) whole mushrooms, drained Oil In a bowl combine all ingredients except mushrooms and oil. Shape into 1V2-inch balls. Thread on skewers alternately with mushrooms. Brush with oil. Broil on rack over hot charcoal or under a preheated hot broiler 6 to 10 minutes, turning to cook on all sides. Serve on sliced Italian bread, if desired. YIELD: 4 to 5 portions

2 tablespoons water 2 tablespoons olive or salad oil 1 cup chicken broth or bouillon 1 can (8 oz.) tomato sauce 1 can (6 oz.) tomato paste 3 tablespoons white vinegar 2 tablespoons dark brown sugar 2 tablespoons parsley flakes V2 teaspoon ground allspice V<I teaspoon salt V<I teaspoon ground red pepper In a cup rehydrate minced onion and garlic in water for 10 minutes. In a medium saucepan heat oil. Add onion and garlic; saute 4 minutes or until golden. Remove from heat. Add remaining ingredients. Simmer, uncovered, 15 minutes, stirring occasionally. Use as a basting sauce over chicken, pork, or fish. YIELD: About 2V<1 cups

Herb and Wine Barbecued Steak

3 pound round or shoulder steak 2V2 inches thick ' 2 cups dry red wine V2 cup salad oil 2 tablespoons instant minced onion 1 V2 tablespoons marjoram leaves 1 tablespoon salt V2 teaspoon instant minced garlic lI.t teaspoon ground black pepper Place meat in a snug fitting pan or double plastic bag. Combine remaining ingredients. Pour over meat. Cover or seal. Refrigerate about 24 hours, turning or spooning marinade over meat 2 or 3 times. Broil on rack over hot charcoal or under a preheated hot broiler 20 to 30 minutes or until done as desired, turning and b~sting with the marinade every 8 minutes. YIELD: 8 portions

Island Broiled Chicken

2 (2V2 to 3 lb. each) chickens,
quartered

V2 cup soy sauce

lI.t 2 2 1 1 cup water

VJ cup salad oil

tablespoons instant minced onion tablespoons sesame seed tablespoon sugar teaspoon ground ginger % teaspoon salt V2 teaspoon instant minced garlic Va teaspoon ground red pepper Place chicken in a tight fitting bowl or double plastic bag; set aside. Combine remaining ingredients; mix well. Pour over chicken, cover or seal; marinate in refrigerator 8 hours or longer, turning occasionally. Remove chicken from marinade. Broil on rack over hot charcoal, or under a preheated hot broiler, turning and basting frequently with marinade 45 minutes or until done. ' YIELD: 6 to 8 portions

OldFashioned Streusel
Coffee Cake
3 1 1 1 cups sifted all-purpose flour cup sugar teaspoon baking powder teaspoon baking soda teaspoon salt cup butter or margarine cup chopped nuts tablespoons light brown sugar tablespoon apple pie spice eggs cup buttermilk or sour milk teaspoon pure vanilla extract tablespoons raspberry preserves divided '

V2
1

V2
2 1 2 1 1 4

In a large mixing bowl sift flour sugar, baking powder, baking sod~ and salt. Cut in butter with a pastry blender or 2 knives until mixture

resembles coarse crumbs. Remove V2 cup crumb mixture. Into it stir nuts, brown sugar and apple pie spice; set aside. Add eggs, buttermilk and vanilla extract to unspiced mixture, blending until smooth. Spread V3 of the batter in a buttered 9-inch tube pan. Spoon 2 tablespoons of the preserves in center of batter; sprinkle with V3 of the crumb mixture. Repeat, layering batter, preserves and crumb mixture two more times, omitting preserves on top layer. Bake in a preheated moderate oven (350 F.) 45 to 50 minutes or until a cake tester inserted into center comes out clean. Cool in pan on a rack for 10 minutes. Remove from pan and serve warm or cool. YIELD: One 9-inch coffee cake

Spiced Marble Pound Cake

2 boxes (1 lb. 1 oz. each) pound cake mix 5 teaspoons unsweetened cocoa 1 teaspoon ground cinnamon 1 teaspoon ground mace In a large bowl prepare both boxes of cake mix according to package directions. Remove 2 cups batter. Stir in cocoa and cinnamon. Mix well; set aside. Add mace to batter remaining in large bowl. Pour white batter in thirds into a greased and floured 9V2 -inch bundt or 1O-inch tube pan. Spoon some of the chocolate mixture into the pan between each addition of batter. Cut through batter with a knife to marble cake. Bake in preheated slow oven (325 F.) 1V2 hours or until a cake tester inserted into center comes out clean. Cool in pan on rack for 10 minutes. Turn out of pan and cool thoroughly before slicing. YIELD: One 9V2 or 10-inch cake

to egg whites; beat until foamy: Add cream of tartar and beat until soft peaks form. Gradually beat in the remaining V2 cup sugar; beat until stiff but not dry. Fold into cheese mixture. Turn into prepared pan ..Bake in a preheated slow oven (325 F.) 13/4 hours or until cake is firm in the center. Turn off heat and let cake cool in the oven 1 hour. Remove from oven. Coolon rack. Loosen the cake from the sides of the pan with a spatula; remove ring. Dust top with confectioners' sugar, if desired. YIELD: One 9-inch cake

Quick German Chocolate Cake

3 213 package (1 lb. 2V2' oz.) devi/'s food cake mix eggs, separated cup cold, unseasoned mashed potatoes teaspoon ground cinnamon teaspoon ground cloves teaspoon ground nutmeg cup water package (2V2 oz.) blanched almonds

3f.I
% % 1 1

Poppy Seed Cheese Cake

% cup graham cracker crumbs V2 teaspoon ground cinnamon 1% cups sugar, divided 3 tablespoons flour 3 tablespoons poppy seed 2 packages (8 oz. each) cream cheese, softened 6 eggs, separated 1 cup dairy sour cream 1V2 teaspoons pure vanilla extract Va teaspoon salt V2 teaspoon cream of tartar Mix graham cracker crumbs with cinnamon; press into bottom and sides of a 9-inch, lightly buttered spring form pan; set aside. In a large bowl combine 3/4 cup of the sugar with flour and poppy seed. Add cream cheese and beat until the mixture is fluffy. In a small bowl beat egg yolks until light and lemon-colored; blend with the cheese mixture. Stir in sour cream and vanilla extract. Add salt

In a large mixing bowl combine cake mix with egg yolks, potatoes, cinnamon, cloves, nutmeg and water; blend well. Using medium speed of electric mixer beat for 2 minutes or until mixture is smooth. Grind or finely chop almonds (makes about 3/4 cup); stir into batter. Beat egg whites until stiff, but not dry. Gently fold into cake batter. Grease and wax paper line two 9-inch round cake pans. Spoon batter evenly into pans. Bake in a preheated moderate oven (375 F.) 35 to 40 minutes or until a cake tester inserted into center comes out clean. Cool in pans 10 minutes. Turn out onto racks and cool thoroughly. Fill and frost as desired with mocha, chocolate or chocolate rum frosting. YIELD: Two 9-inch cake layers

Cape Cod Cranberry Pie

1 pound (4 cups) fresh cranberries 2112 cups sugar 113 cup quick-cooking tapioca 1 teaspoon ground cinnamon 112 teaspoon salt Va teaspoon ground cloves 112 cup orange juice 1 cup diced orange sections 112 teaspoon pure vanilla extract 1 package (10 or 11 oz.) pie crust mix tablespoon butter or margarine In a medium saucepan combine cranberries with sugar, tapioca, cinnamon, salt and cloves. Stir in orange juice. Cover and cook over medium heat until skins pop, about 6 to 8 minutes. Remove from heat; cool slightly. Stir in orange sections and vanilla extract. Prepare pastry according to package directions. Roll half of the pastry Va -inch thick. Use to line a 9-inch pie plate. Turn cranberry mixture into pie shell. Dot with butter. Roll remaining pastry Va -inch thick. Cut into V2 -inch wide strips; arrange over pie in lattice fashion. Trim and flute edges. Bake in a preheated oven (450 F.) 10 minutes. Reduce heat to moderate (350 F.) and bake 20 to 25 minutes longer or until crust is golden. YIELD: One 9-inch pie

Gingerbread
2 cups sifted all-purpose flour 112 cup sugar 1112 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon salt 1 teaspoon baking powder 112 teaspoon baking soda 112 teaspoon ground cloves 1 cup unsulphured molasses 112 cup shortening, melted 112 cup sour milk 1 egg 1 cup hot water In a large bowl sift together flour, sugar, ginger, cinnamon, salt, baking powder, baking soda and cloves. Stir in molasses, shortening, sour milk and egg. Beat in hot water. Grease and lightly flour a 9 x 9 x 2inch baking pan. Pour batter into pan. Bake in a preheated moderate oven (350 F.) 45 minutes or until a cake tester inserted into center comes out clean. Turn out onto a rack to cool. Sprinkle with confectioners' sugar, if desired. YIELD: One 9-inch square cake

Creamy Rice Pudding

1 quart milk

VJ cup raw regular

teaspoon eggs egg yolks cup sugar 1112 teaspoons 112 teaspoon 14 teaspoon 112 2 2 112 salt

cooking

rice

pure vanilla extract ground cinnamon ground nutmeg

In a medium saucepan combine milk, rice and salt. Bring just to boiling point. Cover, reduce heat and simmer 35 to 40 minutes or until rice is very tender. In a small mixing bowl beat eggs and egg yolks. Gradually beat in sugar. Remove rice mixture from heat and slowly stir in egg mixture, being careful not to curdle. Cook over low heat, stirring constantly, for 5 minutes or until mixture just begins to thicken and coats a metal spoon. Remove from heat; cool. Stir in vanilla extract, cinnamon and nutmeg. Chill. YIELD: 6 to 8 portions

Oatmeal Fudge Cookies

2 cups sugar V2 cup unsweetened cocoa V2 cup butter or margarine V2 cup milk V2 teaspoon salt 3 cups quick-cooking oatmeal 1 cup chopped walnuts 1 teaspoon ground cinnamon V2 teaspoon ground nutmeg 2 teaspoons pure vanilla extract 2 eggs, beaten In a saucepan large enough for mixing cookies combine sugar, cocoa, butler, milk and salt; mix well. Stir and cook over medium heat 3 to 4 minutes. Remove from heat and stir in oatmeal, walnuts, cinnamon, nutmeg and vanilla extract; mix well. Blend in eggs. Drop by the teaspoonsful onto lightly greased cookie sheets. Bake in a preheated moderate oven (350 F.) 10 minutes. Immediately remove from cookie sheets to racks. Cool. YIELD: About 6 dozen cookies

Pickaway Pumpkin Pie

1 cup sugar 2 tablespoons pumpkin pie spice 1 tablespoon flour V2 teaspoon salt 3 eggs 1 V2 cups mashed cooked or canned pumpkin 1 cup dairy sour cream V2 cup seedless raisins 9-inch unbaked pie shell In a small mixing bowl combine sugar, pumpkin pie spice, flour and salt; set aside. In a medium mixing bowl beat eggs slightly. Blend in pumpkin, sour cream and raisins. Stir sugar mixture into pumpkin. Pour into pie shell. Bake in a preheated hot oven (400 F.) 50 minutes, or until a knife inserted into center comes out clean. Garnish with whipped cream, if desired. YIELD: One 9-inch pie

Apple Bread Pudding

6 slices firm-textured white bread 3 tablespoons butter or margarine, melted 1 can (1 lb. 4 oz.) pie-sliced apples V2 cup seedless raisins 4 eggs 2 cups milk 3/.1 cup sugar 3/.1 teaspoon anise seed, crushed V2 teaspoon pure vanilla extract Remove crusts from bread. Brush both sides of bread with butter; cut each slice into six strips. In a 11/2quart baking dish alternate layers of bread, apples and raisins; set aside. In a small mixing bowl lightly beat eggs. Add milk, sugar, anise seed and vanilla extract; beat until sugar dissolves. Pour over bread and apple mixture. Place baking dish in a pan containing 1-inch hot water. Bake in a preheated moderate oven (350 F.) 11/4 hours or until a knife inserted into center comes out clean. Serve pudding warm or chilled. YIELD: 8 portions
* Low Calorie Recipe

Apple Sponge *
1 envelope unflavored gelatin cup cold water 1 cup hot orange juice 1 V2 teaspoons pure vanilla extract v" teaspoon ground mace Va teaspoon salt V2 cup coarsely shredded apple 1 tablespoon lemon juice 2 egg whites 2 tablespoons sugar

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In a cup soften gelatin in water. In a medium bowl combine orange juice with softened gelatin. Stir in vanilla extract, mace and salt. Chill until mixture is slightly thickened. Beat until fluffy. Combine apple with lemon juice. Fold into gelatin mixture. Beat egg whites until soft peaks form. Gradually beat in sugar; beat until stiff but not dry. Fold into apple mixture. Spoon into dessert glasses. Chill until firm and ready to serve. YIELD: 6 portions

English Fruit Cake

1 box (15 oz.) dark seedless raisins 1 box (15 oz.) golden seedless raisins 2 jars (3712oz. each) mixed diced glace fruit 1 jar (3712 oz.) glace cherries, halved 1/3 cup rum or brandy 1 can (4 oz.) blanched slivered almonds 4 cups sifted all-purpose flour .I teaspoon baking soda 1 V2 teaspoons ground nutmeg 1 teaspoon ground mace 712 teaspoon ground cloves 712 teaspoon salt 1712cups butter or margarine, softened 1 box (1 lb.} dark brown sugar 6 eggs 1/3 cup milk

Lemon Bavarian Pie

1 package unflavored gelatin cup cold water 4 eggs, separated 1 cup sugar, divided 712 cup lemon juice 712 teaspoon salt 1 teaspoon grated lemon peel 712 teaspoon ground nutmeg 1/3 cup heavy cream, whipped 9-inch baked pie shell

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Combine fruits and rum. Let soak 1 hour. Stir in nuts; set aside. Sift together flour, baking soda, nutmeg, mace, cloves, and salt; set aside. In a large mixing bowl cream butter and sugar until light. Add 4 of the eggs, one at a time, beating well after each addition. Stir in Y2 cup of the flour mixture to prevent curdling; beat in remaining 2 eggs. Alternately stir in remaining flour and the fruit and nut mixture. Blend in milk. Line a greased 1O-inch tube pan with waxed paper; grease paper. Pour batter into pan. Bake in a preheated slow oven (300 F.) 2Y2 hours or until a cake tester inserted into center comes out clean. Cool cake in pan 30 minutes. Turn out onto rack; remove waxed paper and cool completely. Store in tightly covered container. YIELD: One 10-inch cake (5V2
pounds)

In a cup soften gelatin in water; set aside. In the top part of a double boiler beat egg yolks until thick and lemon colored. Gradually beat in Y2 cup of the sugar, lemon juice and salt. Cook and stir over hot water until custard coats a metal spoon, about 10 minutes. Remove from heat and stir in softened gelatin, mixing until gelatin has dissolved. Blend in lemon peel and nutmeg. Chill until mixture is as thick as unbeaten egg white. Beat egg whites until they stand in soft peaks. Gradually beat in remaining Y2 cup sugar; beat until stiff but not dry. Fold into gelatin mixture. Fold in whipped cream. Turn into pie shell. Chill until firm and ready to serve. Garnish with whipped cream and lemon slices, if desired. YIELD: One 9-inch pie

Austrian Butter Crescents

1 cup finely ground walnuts 1 cup butter, softened .I cup sugar 1 teaspoon ground cinnamon 2 teaspoons pure vanilla extract 2V2 cups sifted all-purpose flour 1 cup sifted confectioners' sugar

In a medium bowl combine walnuts, butter, sugar, cinnamon and vanilla extract; mix well. Add flour and blend to a smooth dough. Cover and chill dough for several hours or until firm. Using a rounded teaspoonful for each cookie, shape dough into crescents. Place on ungreased cookie sheets. Bake in a preheated moderate oven (350 F.) 15 to 18 minutes or until pale gold. Cool slightly. Carefully dip cookies in confectioners' sugar. Cool on racks. YIELD: About 5 dozen cookies

Luau Pineapple Cake Roll

2 cans (1 lb. 4 oz. each) crushed pineapple 1 cup firmly packed light brown sugar V3 cup shredded coconut 14 cup finely chopped nuts 1 V2 teaspoons pure vanilla extract, divided % teaspoon ground cinnamon 14 teaspoon ground ginger ){6 teaspoon ground cloves 4 eggs, separated 2,1 cup sugar, divided % cup sifted aI/-purpose flour 1 teaspoon baking powder V2 teaspoon salt Confectioners' sugar Pineapple Topping Drain pineapple; reserve 3J4 cup of the juice and Y2 cup of the crushed pineapple separately for later use. In a medium bowl combine remaining pineapple, brown sugar, coconut, nuts, 1 teaspoon of the vanilla extract and the spices; mix well. Spread over bottom of an ungreased 15 x 10 x 1-inch jelly roll pan; set aside. In a medium mixing bowl beat egg whites until soft peaks form. Gradually add V3 cup of the sugar. Beat until stiff but not dry; set aside. In a large mixing bowl beat egg yolks until thick and pale yellow. Gradually beat in remaining V3 cup sugar and V2 teaspoon vanilla extract. Gently fold egg whites into egg yolk mixture. Sift flour with baking powder and salt. Gently fold flour mixture into egg mixture. Spread cake batter evenly over pineapple mixture in pan. Bake in a preheated moderate oven (375 F.) 20 to 25 minutes. Loosen cake around edge. Invert cake on kitchen towel sprinkled with confectioners' sugar. Let stand 3 to 4 minutes. Roll, jelly-roll fashion. Cool. Garnish with Pineapple Topping. PINEAPPLE TOPPING: In a small saucepan combine reserved 3J4 cup pineapple juice with

2 tablespoons sugar and 1 tablespoon cornstarch; mix well. Cook and stir over medium heat until clear and thick. Stir in reserved Y2 cup crushed pineapple. Cool. Use to garnish top of Cake Roll. Sprinkle with 1 tablespoon shredded coconut. YIELD: 1 cake rol/

Orange Nut Torte

softened 1 cup sugar 6 eggs, separated V2 cup ell-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 3M teaspoon ground aI/spice V2 teaspoon ground nutmeg 14 teaspoon salt 1 package (6 oz.) zwieback % cup orange juice 1 can (8 oz.) walnuts, very finely ground 2 teaspoons grated orange peel % cup apricot preserves In a large mixing bowl cream butter with sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition; set aside. Sift together flour, baking powder, cinnamon, allspice, nutmeg and salt. Between two sheets of waxed paper, roll zwieback until finely crumbled (makes 2 cups). Combine crumbs with flour mixture. Add to butter mixture alternately with orange juice. Stir in nuts and orange peel. In a small mixing bowl beat egg whites until stiff but not dry. Fold into butter mixture. Grease and wax paper line two 8 or 9-inch cake pans. Spoon batter evenly into pans. Bake in a preheated slow oven (325 F.) 35 to 40 minutes or until a cake tester inserted into center comes out clean. Cool in pans on rack 15 minutes. Turn out onto rack. Peel off paper; cool thoroughly. Heat apricot preserves. Spread between layers and on top of cake. YIELD: One 8 or 9-inch layer cake

V2 cup butter or margarine,

Quick Sauce Bordelaise

1 1 1 1 package (1 oz.) brown gravy mix tablespoon freeze-dried shallots tablespoon water tablespoon butter or margarine cup dry red wine tablespoon parsley flakes tablespoon lemon juice teaspoon ground red pepper

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red pepper in cheesecloth. Add to vinegar mixture. Bring to boiling point. Boil, uncovered 5 minutes. Drain water from cauliflower. Pour hot vinegar mixture over cauliflower. Add pimiento. Return to boiling point and cook 3 to 5 minutes or until cauliflower is crisp-tender. Remove spice bag. Pack into hot sterilized jars. Seal at once. YIELD: 5 quarts

In a small saucepan prepare gravy mix following package directions; set aside. Rehydrate shallots in water for 3 minutes. In a small skillet melt butter. Add shallots; saute 4 minutes. Remove from heat. Add wine; cook until reduced to half. Stir in prepared gravy, parsley flakes, lemon juice and red pepper. Heat thoroughly. Excellent for beef fondue, steak, hambu rgers, etc. YIELD: 1% cups sauce

Old Fashioned Cauliflower Pickles

3 large heads (2'l2 to 3lbs. each) cauliflower 5'l2 quarts water, divided 1 quart white vinegar 2'l2 cups sugar lI2 cup onion flakes 2'l2 teaspoons salt 2 teaspoons mustard seed 2 teaspoons celery seed 1 teaspoon ground turmeric % teaspoon whole cloves 1 small whole red pepper 1 can (4 oz.) pimiento, drained and cut into strips Remove and discard large leaves from cauliflower; break heads into flowerettes. (Makes about 6 quarts). In a large pot bring 4 quarts of the water to boil. Add cauliflower. Cover; remove from heat and let stand while preparing the vinegar mixture. In a large saucepan combine remaining 1V2 quarts water with vinegar, sugar, onion flakes, salt, mustard and celery seeds and turmeric. Tie cloves and

Pesto
(Basil and Garlic Sauce)

% cup basil leaves, crumbled 1'l2 teaspoons water

1 teaspoon lemon juice

'l2 cup grated Parmesan cheese

5 tablespoons olive oil 2 tablespoons pine nuts, crushed 1'l2 teaspoons garlic powder In a medium bowl mix basil with water and lemon juice; let stand 5 minutes. Add remaining ingredients; mix to form a paste. Store in a closed jar in the refrigerator and use as desired over spaghetti, in clam sauce, etc. YIELD: 1 cup

Patio Corn Relish

1 V<! teaspoons powdered mustard 1112teaspoons warm water 4 ears fresh corn 1V<! cups water 3/.1 cup cider vinegar VJ cup sugar 1 V<I teaspoons salt V<! teaspoon celery seed V<! teaspoon ground turmeric 2 cups shredded cabbage 112cup onion flakes V<I cup sweet pepper flakes V<I cup diced pimiento In a cup combine mustard with warm water; let stand 10 minutes for flavor to develop. Meanwhile, cut kernels from cobs (makes about 23/4 cups); set aside. In a medium saucepan combine mustard with' water, vinegar, sugar, salt, celery seed and turmeric; bring to boiling point. Add cabbage, onion and sweet pepper flakes and reserved corn. Reduce heat to simmer. Cook, covered, 25 minutes, stirring occasionally. Stir in pimiento and cook 5 minutes longer. Spoon relish mixture into hot sterile jars. Seal immediately. YIELD: 2112pints

Sweet and Sour Duck Sauce

teaspoon powdered mustard teaspoon warm water teaspoons cornstarch cup cold water ler (10 oz.) peach or apricot preserves 1 tablespoon white vinegar V<! teaspoon ground ginger Va teaspoon salt K6 teaspoon ground cloves K6 teaspoon ground red pepper V<I V<I 2 V<I 1 In a cup mix mustard with warm water; let stand 10 minutes for flavor to develop. In a small saucepan blend cornstarch with water. Stir in preserves, vinegar, ginger, salt, cloves, red pepper and mustard; mix well. Bring to boiling point. Reduce heat and simmer 2 minutes, stirring constantly. Use as a glaze for duck, chicken, roast pork, spareribs, or as a sauce for Chinese foods. YIELD: 1 cup

Remoulade Sauce
1 1 1 1 1 1 1 V<I teaspoon powdered mustard teaspoon warm water cup mayonnaise tablespoon sweet pickle relish teaspoon onion powder teaspoon capers teaspoon parsley flakes teaspoon tarragon leaves, crumbled

In a small cup combine mustard with water; let stand 10 minutes for flavor to develop. Blend mustard with remaining ingredients; mix well. Serve over cold meats, shellfish, vegetables, salads or sandwiches. YIELD: About 1 cup

Poppy Seed Egg Twist

8 cups all-purpose flour, divided 2 packages instant blend active dry yeast 1 V2 cups milk Vz cup water 14 cup butter or margarine 14 cup sugar 1 tablespoon salt 4 eggs, divided Vz cup poppy seed, divided 2 tablespoons cold water Poppyseed In a large mixing bowl combine 3% cups of the flour and yeast; set aside. In a small saucepan combine milk, water, butter, sugar and salt. Heat over low heat, stirring constantly, until mixture reaches a temperature of 120 to 130 F. Pour liquid into flour mixture. Add 3 of the eggs. Beat 1 minute using low speed of electric mixer, scraping bowl constantly. Beat 3 more minutes at high speed. Gradually add remaining 4% cups flour to form a soft dough. Turn dough out onto a lightly floured board and knead until smooth, about 8 to 10 minutes. Shape into a ball and place in a greased bowl, turning once to grease top of dough. Cover, let rise in warm place until double in bulk, about 1 hour. Punch down dough. Turn dough over; cover and let rise 20 minutes longer. Place dough on a lightly floured cloth covered board. Divide dough into two parts. Then divide each part into 3 pieces. Using a rolling pin shape each piece into a strip 3 inches wide by 12 inches long. Sprinkle poppy seed in center of each strip. Roll each strip jelly roll fashion and pinch to seal. Smooth strips to approximately 10 inches long by rolling back and forth on the board. Place three strips side by side and beginning in the middle, braid to each end. Pinch ends. Place braid in a buttered 9 x 5 x 3-inch bread pan. Repeat procedure for second loaf. Combine remaining egg with cold water. Brush top of each loaf with egg mixture. Sprinkle generously with additional poppy seed. Cover and let rise until double in bulk, about 20 minutes. Bake in a preheated hot oven (400 F.) 10 minutes. Reduce

oven heat to moderate (350 F.) and bake 45 to 50 minutes longer. Remove from pan; coolon rack. YIELD: 2 loaves

Spiced Pickled Peaches

4 2 1 4 2 2 5 cups sugar cups white vinegar cup water sticks (2 inches each) cinnamon teaspoons whole allspice teaspoons whole cloves pounds firm-ripe peaches, peeled

I~ a large saucepan combine sugar, vinegar, water and cinnamon sticks. Tie allspice and cloves in cheesecloth; add to sugar mixture; blend well. Bring to boiling point; cover and boil 5 minutes. Add peaches to spiced syrup and simmer, covered, 10 to 15 minutes or until peaches are tender. (To test for doneness, pierce with a toothpick.) Pack peaches and cinnamon into hot sterilized jars, discarding spice bag. Fill jars with hot syrup. Seal at once. Let stand 6 to 8 weeks before serving. YIELD: 3 quarts

Swirled Black Pepper Bread

1 package (133/4 oz.) hot roll mix 3 tablespoons butter or margarine, softened VJ cup grated Parmesan cheese 1 teaspoon ground black pepper Melted butter or margarine Prepare roll mix dough according to package directions. Let rise in warm place until double in size. On a lightly floured board roll dough into an 18 x 9-inch rectangle. Spread dough with softened butter and sprinkle with Parmesan cheese and black pepper. Roll, jelly-roll fashion, starting from narrow side. Seal seam. Place in a greased 9 x 5 x 3-inch loaf pan. Brush top lightly with melted butter; let rise until double in size. Bake in a preheated moderate oven (375F.) 35 to 45 minutes. Remove from pan and coolon rack. Delicious served with salads or Italian foods. YIELD: 1 loaf

HORS D'OEUVRES Antipasto (Marinated Vegetables) 12 Paprika Cheese Sticks .. 13 Spiced Chick Peas .14 Chili Cheese Puffs. 13 Avocado Dip . 12 Herbed Clam Dip. .14 Liptauer (Austrian Cheese Spread) .. 13 Rumaki (Chicken Liver and Bacon Kebabs) .12 FnedShrimpToast .12 SOUPS Black Bean Beef and Vegetable German Cabbage Manhattan Clam Chowder. Chili Corn Chowder New England Fish Chowder Gazpacho Vichyssoise. SALADS Caesar . Curried Chicken . Coie Slaw Nicoise (Fish and Vegetables) Potato, Hungarian Style . Seafarers Tuna and Egg SALAD DRESSINGS Creamy Celery Seed French . . . . . .. . . .. .. Green Goddess Roquefort Low Calorie Tomato VEGETABLES Herbed Creole Cabbage Ginger Glazed Carrots Celery "Finocchio" Italian Green Beans Belgian Smothered Potatoes Ratatouille (Baked Mixed Vegetables) Sweet Potato Souffle Vegetable Medley, Skewered . 16 .16 15 .15 16 15 14 . .. 14 .17 .19 19 .. 18 .. 19 .17 .... 17 .... 20 . .18 19 20 / .18 .. 21

Stifado (Greek Beef Stew) Stuffed Cabbage Spiced Baked Ham. Oriental Pork and Vegetables Apple-Stuffed Pork Chops Western Barbecued Ribs. Italian Spaghetti. . . Hawaiian Spareribs. . . Round-up Spareribs Kulla (Ground Lamb Kebabs) Lamb Korma (Curried Lamb) Veal Paprikash . . . . .. .. ..

28 33 . 32 .. 34 32 . 38 . 28 30 37 37 28 . 31

. .

POULTRY Arroz con Polio (Chicken with Rice) .24 Chicken Curry 25 Chi Ii Chicken Fricassee 32 Herbed Fried Chicken. . 31 Island Broiled Chicken 39 Chicken Livers and Mushrooms 36 Chicken Provencals .. 27 Yogurt Baked Chicken ... 35 Creole Jambalaya .. 25 Paella (Chicken and Seafood with Rice) .. 27 Polio alia Cacciatore (Chicken Hunter Style) 24 Enchiladas de Polio (Chicken Enchiladas) 29 Sesame Seed Turkey Stuffing. . ..... 37 SEAFOOD Herbed Broiled Fish Scampi (Garlic Shrimp) Shrimp Vindaloo (Curried) Savory Tuna Loaf DESSERTS Apple Sponge. . . . Luau Pineapple Cake Austrian Butter Crescents Poppy Seed Cheese Cake German Chocolate Cake Streusel Coffee Cake Oatmeal Fudge Cookies English Fruit Cake Gingerbread............ Spiced Pound Cake Lemon Bavarian Pie. .. . Cranberry Pie . . Pickaway Pumpkin Pie. . Apple Bread Pudding Creamy Rice Pudding. Orange Nut Torte MISCELLANEOUS Picnic Baked Beans Black Pepper Bread Poppy Seed Egg Twist Spiced Pickled Peaches. Cauliflower Pickles Patio Corn Relish Hot Barbecue Sauce.. . . Bordelaise Sauce ... Pesto Sauce.. . .. . Remoulade Sauce Sweet and Sour Duck Sauce

35 27 26 34

22
20 22 20 21 .21 22

MEATS Beef Carbonnade (Beef Cooked in Beer) .. 29 Beef Kebabs.. .. . .38 Texas Short Ribs 36 Spiced Roast Beef 33 Boeuf en Daube (French Beef Stew) 30 Hungarian Goulash. . . . .. 26 Italian Hamburger Kebabs 38 Hamburger Surprise 33 "Neat" Meat Pie. . . . . . . . . . . . . . . . . . . .. . .35 San Joaquin Oven Roast. . . .34 Cornish Pasties . 25 Picadinho (Brazilian Spiced Beef) 26 Parsleyed Oven Pot Roast 35 Beef and Vegetable Ragout 31 Ragu Bolognese (Bolognese Meat Sauce) 29 Sauerbraten 23 Sma Kottbullar (Swedish Meatballs) 23 Steak au Poivre .. .30 Herb and Wine Barbecued Steak 39

.42 .44 43 .40 .40 39 42 .. .43 .. 41 40 .43 . .. .41 .42 42 . 41 44

..

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36 47 47 . .47 .45 46 . .38 . .. 45 45 46 .46

Prepared by Lewis/Neale,

Inc., New York, N.Y. 10001

CHINA Cinnamon Star Anise Mustard Ginger Turmeric Chili Peppers

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