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Southwester Beef
Butered Green Bean
Tangy Cauliflower Salad
Quick Corn Mufins
Caramel Custard or
Frost Pumpkin Custard
50 Everyday Favori tes
Here' s a di n ner wi t h an ai r of "Home on
the Range" about i t . Pl us a choice of do
ahead desserts : one a s peedy s pi n - off on a
Conti nental flan, t he ot her strict l y U. S. A.
SOUTHWESTERN BEEF
%- t o 1 - pou nd beef rou n d steak,
1 to 2 i nches t hi ck
2 cloves garlic, t hi nly sliced
1 t ablespoon salad oi I
Y teaspoon salt
Dash marj or am or basil
1/ c up water
1 t ablespoon but ter or margari ne
1 cup rai si ns
1 large or 2 s mall t omat oes, peeled
and cut i nto wedges
Pickl ed chili peppers
Cut about 1 0 s mal l s l it s i n meat wi t h ti p
of knife; i n sert a garlic s l ice i n each . Heat
oil i n 8-i nch ski llet ; brown meat over me
di u m heat , about 1 5 mi n u t es. Drai n of
f at . Add salt , marj oram and water; heat t o
boil i ng. Reduce heat ; cover tight l y a n d
si mmer u n til tender, 1 t o 1 Y hou rs . ( Add
s ma l l a mount of wat er if necessary. )
Mel t bu t ter i n small saucepa n . Add raisi n s
and t omat oes; cook over low heat , sti r
ri ng occasional l y, u n til hot , about 5 mi n
u t es. Pou r around steak a n d garni s h wit h
chili peppers.
2 servi ngs.
Time-saver: Use %- pou nd beef rou n d
st eak, Y2 i n c h t hi ck, a n d omit garlic slices.
Aft er browni ng meat, add salt, ma rj oram
and water; cover a n d si mmer u ntil ten der,
about 45 mi n utes.
TANGY CAULIFLOWER SALAD
Y2 med i u m cau l i fl ower
2 t abl espoon s oi l - a nd-v i n egar
dres s i ng
% t easpoon oregano
% t easpoon sal t
Let t uce l eaves
Separat e cau l i fl ower i n t o f l oweret s . Heat
1 i nch s al t ed water ( Y2 t eas poon s al t t o
1 cup wat er ) t o boi l i n g. Add cau l i fl ower .
Cover and heat to boi l i n g; cook u n t i l t en
der , 1 0 to 1 2 mi n u t es. Dra i n .
Mi x d res s i n g, orega no a n d s al t ; pou r on
h ot cau l i fl ower and t oss. Cover a nd re
f r i ger at e at l east 3 hou rs .
To serve, remove cau l i f l ower wi t h s l ot t ed
spoon t o l et t uce- l i ned bowl s. Ga r ni s h wi t h
fi nel y chopped green on i on or gr at ed
Par mesan ch eese and pars l ey.
2 servings.
Time-saver: S ubst i t ut e 1 package ( 1 0
ou nces ) fr ozen cau l i fl ower , cooked as
d i rect ed, for t he fres h.
QUICK CORN MUFFINS
Meas u re 1 package ( 1 4 ou n ces ) cor n mu fi n
mi x; d i vi de i n ha l f ( approx i mat el y 1 Y2
cups ) . * Prepare muffi n s as d i rected except
-use hal f t he mi x, 1 egg and hal f t he
amou n t of mi l k cal l ed f or on package.
6 mufi ns.
*To s t ore remai n i ng mi x, c l ose package se
c urel y and u se wi t h i n 3 weeks t o make
hot mu fi n s for a not her meal . Or i f you
prefer, pr epa re ent i re pac kage and freeze
l eft over mu fi n s to u se as needed .
Everyday Favori tes 51
CARAMEL CUSTARD
1 egg, s l i ght l y beat en
2 ta bl es poons s ugar
Das h s al t
Y2 t eas poon van i l l a
3 c u p mi l k, sca l ded
2 t abl es poons cara me l i ce- cream
t oppi n g
Heat oven t o 350 . Mi x egg, s ugar, s al t
a nd va n i l l a . S t i r i n mi l k. Pl ace 1 t abl e
s poon caramel t oppi n g i n each of t wo
6- ou nce c u s t ard c u ps . Pou r egg mi xt u re
on t o caramel t oppi ng.
P l ace c u ps i n baki ng pan, 8x8x2 i nches;
pour very hot wat er i n t o pan t o wi t h i n
h i nch of t ops of c u ps . Bake u n t i l k n i fe
i n s ert ed h a l fway bet ween cen t er a nd edge
comes out c l ea n, 40 t o 45 mi n u t es . Remove
c u ps f r om water; s erve warm or c h i l l and
u n mol d i n to dessert d i s h es .
2 s ervings.
FROSTY PUMPKIN CUSTARD
L i ne 6 muffi n cups wi t h paper baki ng
cups . Soften 1/2 pi nt van i l l a i ce cream
s l i ght l y . Fol d 1/2 can ( 1 6-ou nce s i ze)
pumpk i n pi e mi x i nto i ce crea m. Di vi de
among paper- l i ned cups. Cover and freeze
unt i l fi rm, at l east 3 hour s . Gar ni s h wi th
wh i pped toppi ng and wal n ut hal ves .
2 servings-and 4 for other days.
Salmon Loaf
Lemon-butered Broccoli
Fresh Fruit Salad with
Honey Dressing
Breadsticks
Hot Fudge Pudding Cake
52 Everyday Favori tes
SALMON LOAF
1 can ( 73 ounces) s al mon, d ra i ned
( reserve l i qu i d)
Mi l k pl us reserved s al mon l i qu i d
to measure 1/3 cup
egg, s l i ght l y beaten
3 cup cracker crumbs
1 tabl espoon l emon j u i ce
1 tabl espoon chopped on i on
Dash pepper
Egg Sauce ( bel ow)
Heat oven to 350. F l a ke sa l mon , remov
i ng s ki n and bone. Mi x i n remai n i ng i n
gred i ent s except s auce. I n bu t t ered bak i n g
pan, 8x8x2 i nches, s hape mi xt u re i nt o
a l oaf . Bake u ncovered u n t i l cent er i s fi r m,
about 30 mi n utes. Serve wi t h E gg Sauce.
2 servings.
Egg Sauce
1 t abl espoon bu t t er or ma rgar i ne
1 t abl espoon fl ou r
% t easpoon sal t
% t easpoon pepper
3 cup mi l k
1 hard- cooked egg, d i ced
Mel t but t er i n s ma l l s aucepa n . Mi x i n
fl ou r, s al t and pepper . Cook over l ow
heat , st i rri ng u n t i l mi xt u re i s s moot h and
bubbl y. Remove f rom heat and st i r i n
mi l k . Heat t o boi l i ng, st i r r i ng const ant l y.
Boi l and st i r 1 mi n ut e. St i r i n egg.
cup.
Variations
Cucumber Sa uce: Omi t egg and s t i r i n
% c u p s h redded o r t h i n l y s l i ced cucu mber
and das h cayenne r ed pepper .
Di l l Sa uce: Omi t egg and st i r i n Y t ea
spoon d i l l weed and das h n u t meg.
LEMON- BUTTERED BROCCOLI
Heat oven to 350. I n u ngreased 1 - q ua rt
casserol e, pl ace 1 package ( 1 0 ou nces )
f rozen br occol i spears, 1 t abl espoon but t er
or ma rgar i ne and 2 teaspoon s l emon j u i ce.
Cover and bake u n t i l t ender, about 35
mi n u tes.
2 s ervings.
FRESH FRUIT SALAD
1 grapefr u i t, pared and sect i oned
1/4 cantal oupe, pared and cut i nto
pi eces
cup fresh strawber ri es, hal ved
Honey Dress i ng ( page 2 8)
Lett uce
)
Toss fru i t and dress i ng. Serve s al ad on
l ettuce.
2 servings .
HOT FUDGE PUDDING CAKE
h c u p al l - pu rpose fl ou r*
% c u p gra n u l ated s ugar
1 t abl espoon cocoa
31 teas poon bak i ng powder
Ya teas poon s al t
3 t abl espoon s mi l k
1 t abl espoon sa l ad o i l
h c u p cho[ped n u t s
h cup br own sugar ( packed)
1 t abl espoon cocoa
21 c u p hot wat er
H ea t oven t o 350 . Mi x al l i ngred i ents
except brown s ugar, 1 t abl espoon cocoa
and t he h ot wat er . Pou r i n t o u ngreased
1 - q ua rt casserol e. Mi x brown s ugar a nd 1
t abl es poon cocoa; s pr i nk l e on bat t er . Pou r
hot wat er on bat t er. Bake 30 t o 3 5 mi n
u t es. Serve war m. Top wi t h wh i pped c ream
or i ce crea m i f you wi s h.
2 s ervings.
* I f usi ng sel f - r i s i ng fl our, omi t bak i ng powder and sal t .
Cr i sp, cr usty fri ed chi cken t hat real l y
i sn't fri ed at al l . I t 's baked-j ust l i ke t he
one pi ct ured on page 49. No t i resome
tendi ng and, best of al l , no spatt er i ng.
And s i nce t he shortcakes bake at t he same
temperat u re, t hey can share t he oven
toward t he end. Now, t hat' s teamwor k.
OVEN- FRI ED CHI CKEN
1/ c u p s hort eni n g ( par t but t er )
or sal ad oi l
lf c up a l l - purpose fl ou r
Y teaspoon sal t
Ys t easpoon papr i ka
Ys teaspoon pepper
1 Y2 pou nds ch i cken pi eces or
2- poun d broi l er- fryer ch i cken ,
cut i n to q uarters
Heat oven t o 425 . I n oven, mel t s hort
en i n g i n baki ng pan, 9x9x2 i nc hes or
1 1 %x7Yx1 Y2 i nches. Mi x fl ou r, s al t , papr i ka
and pepper i n pl ast i c or paper bag; s ha ke
c h i c ken, 2 or 3 pi eces at a t i me, i n bag
u n t i l coated.
Pl ace ch i cken s ki n s i de down i n pan . Bake
u ncovered 30 mi n utes. Turn c h i cken ; bake
u n t i l t ender, 1 5 to 20 mi n u tes l onger .
2 servings.
PARSLEYED NEW POTATOES
1 pound new pot at oes ( 6 to 8
s ma l l )
2 t abl es poons but t er or margar i ne
1 t o 2 t abl espoons s n i pped pars l ey
Sc r ub u n pa red pot at oes l i ght l y wi t h vege
t abl e brus h. Heat 1 i nch sa l ted wat er ( 1
t easpoon sa l t to 1 cup wat er ) t o boi l i ng.
Add pot at oes. Cover and heat t o boi l i ng;
cook unt i l t ender , 20 to 25 mi n ut es. Dra i n .
Add bu tter; t oss u n t i l pot at oes are coat ed.
Spr i n kl e wi t h par sl ey.
2 servings.
Everyday Favori tes 53
ASPARAGUS ALMONDI NE
1 package ( 1 0 ou nces ) f r ozen
as paragus s pears
1 t abl espoon but t er or ma rga r i ne
2 t abl espoons di ced roast ed
al monds
Cook asparagus s pears as d i rect ed on
package. Dra i n . Tu rn i n to servi n g d i s h;
dot wi t h but t er a n d s pri n k l e al monds
o n t op.
2 servings.
STRAWBERRY SHORTCAKE
1 pi n t f r esh st rawber r i es
Y t o Y cup sugar
1 c u p but t er mi l k bak i ng mi x
lf c u p mi l k
1 t abl espoon s ugar
1 t abl es poon but t er or ma rgar i ne,
mel ted
S l i ce s t rawber r i es i n to bowl . Spri n k l e Y
to Y2 c u p s ugar on ber r i es a n d l et st a n d
abou t 1 h ou r.
Heat oven to 425 . Mi x r ema i n i ng i n gred i
ent s wi t h f or k t o a sof t dough . Tur n dough
on t o l i ght l y fl ou red c l ot h- covered board;
s moot h dough i n to bal l and knead 8 t o
1 0 t i mes . Rol l Y i nc h t h i ck. Cut i n to t wo
3 - i nc h c i rcl es. Pl ace on u ngreased ba k i n g
s heet . Bake 1 0 t o 1 2 mi n u t es.
Spl i t war m s hort cakes; spoon s t rawber r i es
bet ween l ayers and on t op. Serve wi t h
sweet ened wh i pped crea m i f des i red.
2 servings.
Variation
Peach- Pral i ne Shortcake: Omi t st rawber
r i es a nd s ugar. Bef ore ba k i n g, br us h soft
but t er or margar i ne on c i rc l es; s pr i n kl e
brown s ugar on t ops. F i l l a nd t op s hort
cakes wi t h sweet ened s l i ced peaches .
Oven-fried Chicken
Parsleyed New Potatos
Aspragus Almondine
Crisp Vegetable Relishes
Strawberry Shorcake
54 Everyday Favori tes
To make a perfect puffy ome
l et . gentl y fol d t he egg yol k
mi xt ure i nto t he sti fl y beaten
egg whi tes wi th a r ubber
scraper . Don ' t overfol d. or
you ' l l defl ate t he mi xt u re .
Cook t he ome l et on t op of
the range unt i l i t ' s puffy a nd
the bottom i s l i ght brown.
l i ft t he edge to j udge t he col
or . I t t hen goes i nto the oven
to bake unt i l i t ' s done .
Fi l l t he omel et wi t h part of
the sauce . Ti p t he ski l l et a nd
fol d t he omel et i n hal f . Sl i de
it onto a pl atter and pour the
remai ni ng sauce on top.
PUFFY OMELET CAHUENGA
Puffy Omel et ( bel ow)
ri pe s ma l l avocado
3; cup da i ry sou r cream
Y teaspoon sal t
V teaspoon d i l l weed
1 l arge t omat o, peel ed, di ced
and dra i ned
Prepare Puffy Omel et . Wh i l e omel et bakes .
peel and d i ce avocado. Heat sou r cr ea m,
s al t and di l l weed ( do n ot boi l ) . Gent l y
st i r t omat o and avocado i nt o sou r cream
mi xt u re; heat t hrough.
To serve, pou r part of t he s auce on
omel et i n s ki l l et . Ti p s ki l l et and l oos en
omel et by s l i ppi ng ru bber scraper, pancake
t u r ner or s pat ul a u nder; fol d omel et and
remove t o heated pl at t er . Pou r rema i n i ng
s auce on t op.
2 generous servings.
Pufy Omelet
3 eggs, separated
3 tabl espoons mi l k or wat er
1 teas poon sal t
Ys teaspoon pepper
1 t abl espoon but t er or
margar i ne
I n s mal l mi xer bowl , beat egg wh i t es u n t i l
s t i ff bu t n ot dry. Beat egg yol ks u n t i l t h i ck
a nd l emon col ored . Beat i n mi l k, s al t and
pepper; gent l y fol d i nt o egg wh i t es wi t h
ru bber scraper.
Heat oven to 325. I n 8- i nch s ki l l et wi t h
ovenproof hand l e, hea t but t-r unt i l j u st
hot enough to s i zzl e a drop of wat er,
rotat i ng s k i l l et so t hat but t er evenl y coat s
t he bot t om. Pou r omel et mi xt u re i n t o
s ki l l et; l evel s urface gent l y. Reduce heat ;
cook u nt i l puffy and l i ght br own on
bottom, about 5 mi n u tes. ( L i ft omel et
at edge to j udge col or . )
Pl ace s ki l l et i n oven; bake u n t i l k n i fe i n
serted i n center comes o u t c l ea n, 1 2 t o 1 5
mi n ut es.
Everyday Favori tes 55
MAPLEGLAZED BACON
Y2 pou n d Canadi a n - st yl e bacon,
cut i nto 11- i n c h s l i ces
2 t abl espoons ma pl e- fl avored
syr u p
Heat oven to 325 . I n u ngreased s ma l l
s hal l ow bak i ng d i s h, over l ap bacon s l i ces
s l i ght l y. Dr i zz l e syr u p on s l i ces . Bake u n
covered u n t i l bac on i s hot , about 35
mi n u tes.
2 servings.
MARINATED GREEN BEAN SALAD
Dra i n l i q u i d f rom 1 can (8 ou n ces) F rench
st yl e green bea n s . Pou r 2 t abl espoon s
I t a l i a n dress i n g on bea ns . Cover a nd re
f r i gerat e at l east 2 h ou rs . Dra i n . Serve
bea n s on cr i s p s al ad greens and gar n i s h
wi t h oni on ri ngs .
2 servings.
FRESH FRUIT CUP
Choose two or more of t he fol l owi ng
fr u i t s to t ot al 1 to 1 h cups : banana s l i ces;
bl ueber r i es; st r awber r i es; ras pber r i es;
seed l ess green gr apes; peac h, pear or
pi neappl e c h u n ks; orange or gr apef r u i t
sect i ons or mel on c u bes. Di vi de bet ween
dessert d i s hes and t op each wi t h 1; cup
ora nge j u i ce or g i n ger a l e.
2 servi ngs.
Pufy Omelet Cahuenga
Maple-glazed Bacon
Marinated Green Bean
Salad
Toasted English Mufins
Fresh Fruit Cup
Meat Loaf
Creamy Scalloped Potatoes
Fresh Vegetables
Peah Crisps
56 Everyday Favori tes
MEAT LOAF
1 egg
Y2 c u p mi l k
YJ c u p dry bread cr u mbs or 1 c u p
sof t bread cr u mbs ( about 1 V2
s l i ces bread, t or n i n t o s ma l l
pi eces )
1 pound ground beef or meat l oaf
mi x t ure
2 t abl es poons f i nel y chopped
oni on
Y2 t eas poon s a l t
Vs t eas poon pepper
1 t eas poon d ry mu st ard
1/ t easpoon gar I i c s al t
1 t easpoon Worces t er s h i re s auce
Mi x a l l i n gredi ent s t horoughl y. Di vi de
mea t mi xt u re i n ha l f ( about 1 V2 c u ps eac h ) ;
s hape each i nt o l oaf , Sx4 i nches . Pl ace
bot h l oaves i n u n greas ed l oaf pan , 9x5x3
i nc hes , or ba k i ng pa n, 9x9x2 i nches .
Bake i n 350 oven abou t 45 mi n ut es . I f
des i red, t op one l oaf wi t h cat s u p, ch i l i
s auce o r s t r i ps o f c heese and ret u r n t o
oven f or 2 t o 3 mi n ut es . Serve t h i s l oaf
i mmed i at el y. Cool rema i n i n g l oaf; wr ap
i n a l u mi n u m foi l , l abel and freeze.
2 servings -and 2 for a nother time.
Variation
Mi ni Mea t Loa ves : Di vi de meat mi xt u re i nt o
4 eq u a l par t s ( abou t 3/ cup eac h ) . S pread
each i n u ngreased mi n i at u re l oaf pan,
4Yx2Y2x1 Y i n ches , or s hape i n t o i n di vi du a l
l oaves a nd pl ace i n u ngreased ba k i n g pan,
9x9x2 i nches . Bake about 35 mi nu t es. Serve
2 l oaves i mmed i at el y. Cool rema i n i ng
l oaves; wra p i n a l u mi n u m f oi l , l abel a nd
freeze.
Note: To s erve f r ozen meat l oaf , pl ace
foi l - wr apped frozen l oaf or mi n i l oaves
on oven rac k; heat i n 350" oven 50 t o 60
mi n u t es .
CREAMY SCALLOPED POT A TOES
2 t abl espoons butt er or margar i n e
2 t abl es poon s fl ou r
1!2 t easpoon s al t
1 t easpoon pepper
1 1/2 cups mi l k
1 pound pot at oes ( about 3
medi u m) , pared and
t h i n l y s l i ced
2 t abl espoons fi nel y chopped
on i on
1 t easpoon but t er or marga r i ne
Heat oven t o 350. Mel t 2 t abl es poons
bu t t er over l ow heat . St i r i n f l o u r a nd
season i ngs . Cook over l ow hea t , s t i r r i ng
u n t i l s moot h and bu bbl y. Remove fr om
heat . St i r i n mi l k. Heat to boi l i ng, s t i rr i ng
con s t ant l y.
I n greased 1 - quart casserol e, l a yer ha l f
t h e pot at oes , a l l t he on i on a nd ha l f t h e
s auce. Top wi t h rema i n i n g pot at oes a nd
s a u ce. Dot wi t h 1 t easpoon but t er .
Cover and bake 30 mi n u t es. U ncover and
bake u n t i l pot at oes a re t ender, a bout 35
mi n u t es.
2 s ervings.
PEACH CRISPS
4 c a nned peach ha l ves , d ra i ned
2 t abl es poons chopped wa l n u t s
2 t abl es poons brown s ugar
1 V2 t eas poon s f i nel y s h redded
orange peel
Vs t eas poon al l s pi ce
4 wal n u t ha l ves
Heat oven t o 350 . Pl ace peach ha l ves c u t
s i des u p i n u ngreased baki n g d i s h . Mi x
chopped wa l n ut s , s ugar, ora nge peel a n d
a l l s pi ce; s pr i n kl e on peac hes . Bake u n t i l
h ot , a bou t 2 0 mi n u t es . Serve war m; t op
each wi t h wa l n u t h a l f a n d, i f des i red,
va n i l l a i ce crea m.
2 s ervings.
Ti me for a change? The meat l oaf mi x on
page 56 can be a whol e new "ba l l " game
i f you f i x hal f l oaf, hal f meat ba l l s . ( E i t her
wi l l keep frozen up t o 2 mont hs . ) Not e
t he change i n procedu re, t oo. These
meat ba l l s bake i n t he oven-no watc h i n g,
no st i rri ng, no spat t er i ng.
BAKED MEATBALLS
Prepare mi xt ure for Meat Loaf ( page 56)
except -decrease mi l k t o 1 c up. Shape
mi xt ure i nt o t went y 1 Yz - i nch bal l s . Pl ace i n
ungreased baki ng pan, 9x9x2 i n c h es .
Bake i n 4 oven about 20 mi n ut es . Serve
hal f t he meat ba l l s i mmedi at el y. Cool re
ma i ni ng meat bal l s ; pl ace i n 1 - p i n t f r eezer
conta i ner, l abel and freeze.
2 servings -and 2 for another day.
Note: To serve f r ozen meat ba l l s , heat 1
j ar ( about 1 5 ou nces ) favor i t e s paghet t i
s auce i n 1 - qu a rt s aucepan t o boi l i ng; add
f r ozen meat bal l s . Reduce heat ; cover and
s i mmer u n t i l meat ba l l s a re hot , abou t 20
mi n u t es. Serve wi t h hot cooked s paghet t i
or nood l es . Or heat 1 can ( 1 0% ou n ces )
beef gravy t o boi l i ng; add f r ozen mea t
ba l l s and hea t t h rough. Serve wi t h ma s hed
pot at oes.
OVEN RICE
1 c u p boi l i ng wat er
Vz c u p u ncooked regul a r r i ce
Vz t eas poon s al t
Sn i pped pars l ey
Heat oven to 400 . Mi x wat er , r i ce and
sa l t i n ungreased 2Yz - c u p or 1 - q ua rt cas
serol e. Cover t i ght l y; bake u n t i l l i q u i d i s
abs orbed and r i ce i s t ender, 20 t o 25 mi n
ut es. Spr i n k l e pars l ey o n t op.
1 1 cups rice.
Everyday Favori tes 57
SPANISH PEPPERS
1 to 1 Yz green pepper s , c u t i n t o
Yz - i nch s t r i ps
Yz cup 1/- i n c h di agon a l s l i ces
cel ery
2 t abl espoons fi n el y chopped
on i on
t abl es poon sa l ad oi l
Y t easpoon bas i I l eaves
Yz t eas poon sa l t
Das h pepper
1 can ( 8 ou nces ) t omat o s auce
I n 8- i nch s k i l l et , cook and st i r green pep
per , cel ery and on i on i n oi l over med i u m
heat u n t i l on i on i s t ender . S t i r i n rema i n i ng
i n gred i ent s . Cover a nd cook over med i u m
h eat u n t i l green pepper i s cr i s p- t ender,
abou t 5 mi n u t es.
2 servings.
QUICK BLUEBERRY COBBLER
Yz can ( 21 - ou nce s i z e) bl u eberry pi e
fi l l i ng*
Yz t eas poon s hredded ora nge peel
Yz c u p but t er mi l k bak i n g mi x
2 t eas poon s s uga r
2 t abl es poons or ange j u i ce
2 t eas poons but t er or ma rgar i ne,
sof t ened
Heat oven to 400 . Mi x pi e fi l l i n g and
ora nge peel i n u ngreased 2 Vz- c u p cas
s erol e. Heat i n oven 1 5 mi n u t es . St i r bak
i ng mi x, s uga r, ora nge j u i ce and bu t t er
wi t h f or k t o s of t dou gh. Dr op dough by
s poon f u l s ( 2 or 3) ont o hot b l u eberry mi x
t u re. Bake u n t i l t oppi ng i s l i ght brown,
1 5 t o 20 mi n u t es. Serve war m, wi t h l i ght
crea m or i ce cream i f you l i ke.
2 servings.
*Leftover pie filling? Serve i n t ar t s hel l s or
use as a t oppi ng f or van i l l a i ce cream,
l emon s her bet , vani l l a puddi ng, pancakes
or Fr ench t oas t .
Baked Meatballs
Oven Rice
Spanish Peppers
Cabbage Slaw (page 41 )
Quick Blueberr Cobbler
Orange Pork Chop Skillet
Butered Peas
TO Green Salad
Dinner Rolls
Quick Date Cake
58 Everyday Favori tes
Orange j u i ce concent rat e gi ves everyday
por k chops a cert a i n das h. For another
ki nd of das h, cons i der cooki ng t hem
i n an el ect r i c s ki l l et , r i ght at t he t abl e.
ORANGE PORK CHOP SKI LLET
4 por k l oi n or r i b chops,
Y 2 to 31 i nch t hi ck
teaspoon s al t
sma l l oni on, s l i ced
Y2 can ( 6- ounce s i ze) fr ozen orange
j u i ce concent rat e ( t hawed ) *
2 t abl espoons br own s ugar
\4 teaspoon a l l s pi ce
2 t abl espoon s l emon j u i ce
2 t abl espoons wat er
1 can (8 ou nces ) sweet pot atoes
i n syru p, drai ned
1 s mal l or ange, s l i ced
I n 1 0- i nch s ki l l et , brown chops over me
d i u m heat . Drai n of f at . Spr i nkl e s al t on
chops. Ar range on i on s l i ces on chops . Mi x
orange j u i ce concent rat e, s ugar, a l l s pi ce,
l emon j u i ce and wat er ; pour i nto s ki l l et .
Heat to boi l i ng. Red uce heat ; cover and
s i mmer 30 mi n ut es. Pl ace sweet pot at oes
and orange s l i ces on chops . Cover and
cook unt i l pot at oes are hot , about 1 0
mi n ut es.
2 s ervings.
*Leftover concentrate? Us e i n Orange
S l us h ( page 22) , as a n i ce- cream t oppi ng
or f or a s peedy f r u i t dr i n k.
TOSSED GREEN SALAD
3 t o 4 c u ps bi t e- s i ze pi eces ch i l l ed
cr i s p sal ad greens
1; cup veget abl es
Oi l - and-Vi negar Dress i n g ( bel ow)
or favor i t e bot t l ed d ress i ng
Pl ace greens and vegetabl es i n bowl . J ust
bef ore servi ng, pou r d ress i ng on i ngred i
ent s and t oss. Gar n i s h sa l ad as des i red .
2 s ervings.
Oi l -and-Vi negar Dressi ng
2 t abl espoon s sal ad oi l
1 t abl espoon wi ne, ta rragon or
ci der vi negar or l emon j u i ce
1 teas poon sal t
Y s ma l l cl ove gar l i c, fi nel y
chopped, or das h gar l i c powder
Dash f res hl y gr ou nd pepper
Shake a l l i ngredi ent s i n t i ght l y covered j ar.
About \ cup.
Note: F or perfect green sa l ads , use c h i l l ed
f r esh sa l ad greens . Vary t he greens , vege
t abl es and gar n i s hes ( see fac i n g page) .
Tea r greens i nto bi t e- s i ze pi eces; do not
cut except when wedges, s h reddi n g or
c h u n ks are cal l ed for . Use j u st enough
d ress i ng t o l i ght l y coat t he l eaves.
QUI CK DATE CAKE
1 pac kage ( 1 4 ou nces) date
bar mi x
V2 c u p h ot wat er
2 eggs
1 teas poon baki ng powder
Y2 c u p ch opped wa l n ut s
Confect i oners' sugar
Heat oven t o 375 . Grease ba k i n g pan ,
8x8x2 i nches. Mi x date fi l l i ng f rom dat e
bar mi x and hot wat er . St i r i n cr u mbl y
mi x, eggs, bak i ng powder a n d n u t s. Spread
i n pa n . Bake u nt i l t op spr i ngs back when
t ouc hed l i ght l y, about 30 mi n u tes. Spr i n kl e
confect i oners' s ugar on t op.
Romai ne, i ceberg l ett uce.
tomato wedges . r i pe
ol i ves. anchovi es. cr umbl ed
bl ue or fet a cheese
Leaf l et t uce. radi shes . cu
cumber , ca rrots . caul i fl ow
er ( sl i ced on the di agonal ) ,
green oni ons
Romai ne. beets ( or any
l eft over cooked veget abl e) ,
red oni on r i ngs. sour
cream. bl ac k or red cavi ar
Leaf l et t uce. escarol e. avo
cado wedges . mushrooms.
chopped peanut s. a spn n
kl e of cu rry powder
I ceberg chunks ( l i ne bowl
wi t h br i ght outer l eaves) ,
oni on ri ngs . r i pe ol i ves.
corn chi ps . pi ckl ed red
chi l i peppers
Bost on or Bi bb l ett uce.
dra i ned ca nned ma ndar i n
or ange segments . sl i ced
wat er chest nuts
Everyday Favori tes 59
I ceberg l ett uce . curl y en
di ve . tomato wedges . mar
i nat ed art i choke heart s.
zucc h i n i . a spr i nkl e of
grat ed Par mesa n cheese
Spi nach l eaves . h a rd
cooked egg. J u l i enne st r i ps
of Swi ss cheese. oni on
ri ngs . bacon-fl avored veg
et abl e prot ei n c h i ps
Spi nach l eaves, i ceberg
l ett uce . ca ul i fl owerets , pi
mi ento-st uffed green ol i ves.
c her ry tomatoes . green
pepper r i ngs
Something
Special . . .
Tossed Salad
Combos
Sweet-and-Sour Ri bs
Baked Acorn Squash
Chi nese-style Cabbage
Rosy Ci nnamon Appl es
60 Everyday Favori tes
SWEET-AND-SOUR RIBS
2 pou nds por k s pa rer i bs or back
r i bs, cut i nt o s erv i n g pi eces
\2 c u p cat s u p
2 t abl es poon s brown s u gar
1/ c u p vi negar
2 t abl es poon s Worcest ers h i re
s auce
1 t eas poon cel ery seed
\ 12 t easpoon c h i l i powder
Y2 t eas poon s al t
Das h pepper
2 t o 3 drops r ed pepper s auce
Pl ace r i bs meat y s i de up on rac k i n foi l
l i ned s h a l l ow roa st i ng pan . Mi x rema i n i ng
i ngred i ent s ; pou r about YJ c u p s auce on
r i bs . Bake u ncovered i n 350 oven u n t i l
done, 1 \ t o 2 h ou rs , bast i n g 3 or 4 t i mes
wi t h rema i n i ng s a uce.
F or addi t i ona l fl avor and eye a ppea l ,
pl ace 1 l e mon , t h i n l y s l i ced, on r i bs d u r i ng
l ast h ou r of baki ng. I f r i bs a re brown i n g
t oo q u i c k l y, cover l oos el y wi t h a l u mi n u m
f oi l .
2 servings.
Variation
Pineapple Ribs: Decrease vi negar to 2
tabl espoons and add 1 can ( 81/4 ou nces)
cr us hed pi neappl e ( wi t h s yr u p) to t he
sauce i ngredi ents .
BAKED ACORN SQUASH
Heat oven to 350 . Cu t 1 acor n s quas h
l engt hwi s e i n h a l f . Pl ace c u t s i des down
i n u ngreased ba k i n g d i s h , 8x8x2 i nches .
Pou r wat er i nto bak i ng d i s h t o 1/- i n c h
dept h. B a k e u ncovered 3 0 mi n u t es. Turn
squas h c u t s i des u p. Dot each h a l f wi t h
bu t t er or ma rga r i ne; s pri n k l e wi t h sa l t ,
pepper, a nd i f des i red, 1 t abl es poon brown
sugar or honey. Bake u n t i l s quas h i s t en
der , 20 to 30 mi n u t es .
2 servings.
CHINESE-STYLE CABBAGE
t abl es poon sa l ad o i l
1 Y2 c u ps f i nel y s h redded cabbage
\2 c u p t h i n d i agon a l s l i ces
cel ery
Y2 med i u m gr een pepper, c u t i n t o
t h i n d i agona l s l i ces
YJ c u p c hopped oni on
Y2 t eas poon sa l t
Das h pepper
H eat o i l i n 8- i nc h s ki l l et ; add veget abl es
a nd mi x. Cover t i ght l y and cook over me
d i u m- l ow heat , s t i rr i ng occas i ona l l y, j u st
u n t i l cr i s p- t ender, 3 t o 5 mi n u t es . Spr i n k l e
wi t h s a l t and pepper . F or ext ra fl avor , add
1 \2 t eas poon s soy s auce j u st bef ore s ervi ng.
2 s ervings.
ROSY CINNAMON APPLES
Heat oven to 350 . Core 2 bak i n g a ppl es .
Par e u pper hal f of each appl e t o preven t
s k i n f r om s pl i t t i ng. Or s core s k i n i n pet a l
des i gn . Pl ace appl es u p ri ght i n s ma l l ba k i ng
di s h; fi l l cent er of eac h wi t h 1 t o 2 t a bl e
s poon s brown s u ga r and 1 t abl es poon red
c i n na mon cand i es . Pou r wat er i nt o bak i ng
d i s h t o 1- i nch dept h . Bake u nt i l a ppl es
are t ender when pi er ced wi t h f or k, 30 t o
40 mi n u t es , s poon i n g s yru p on a ppl es
severa l t i mes d u r i ng bak i ng. Serve war m,
wi t h c ream or i ce crea m.
2 servings.
Everyday Favori tes 61
Conf uci us say: "To r emember di n ner l ong t i me
l i ke el ephant . wi se per son use t runk . " Whi ch
i s to say. an everyday meal can become a
happen i ng j ust by c hangi ng t he scene-from
di n i ng t abl e to coffee t abl e or. as here . to
the top of a handy t ru n k .
Herbed Halibut Steaks
Baked Potatoes
Asparagus Pimiento
Crisp Vegetable Rel ishes
Strawbrries and Cream
62 Everyday Favori t es
Di scover what fl avory herbs can do t o
make fi sh st eaks spec i a l . An d t he aspara
gus "bund l ed" wi t h pi mi ento adds a
t ouch of u nexpect ed el egance.
HERBED HALI BUT STEAKS
1 t abl espoon bu t t er or ma rgar i ne
2 t abl espoons l emon j u i ce
1 package ( 1 2 ou n ces) frozen
h a l i bu t st eaks
1 t easpoon oni on sa l t
Y t easpoon l emon pepper
1 t o Y2 teaspoon t hyme, basi I
or marj oram
Papr i ka
Lemon wedges
Pars l ey
Heat oven to 400 . I n oven, mel t but t er
i n l emon j u i ce i n bak i n g pan, 8x8x2 i nc hes .
Pl ace frozen fi s h i n pan ; t u rn t o coat ot her
s i de wi t h l emon bu t t er . Spr i n kl e on i on
s al t , l emon pepper and t h y me on fi s h.
Bake unt i l fi sh fl akes eas i l y wi t h for k, about
25 mi n u t es. Spri n kl e papr i ka on fi s h; serve
wi t h l emon wedges and pars l ey.
2 servings.
Variation
Herbed Sal mon Steaks: Su bst i t ut e 1 pack
age ( 1 2 ou n ces) frozen sa l mon s teaks for
t he ha l i bu t st eaks.
BAKED POTATOES
Heat oven t o 400 . Rub 2 med i u m ba k i ng
pot at oes wi t h s hort en i ng i f soft s ki n s a re
des i red . Pr i c k wi t h for k to a l l ow st ea m t o
escape. Bake u n t i l t ender, about 1 h ou r.
To serve, c ut cr i sscross gash i n eac h t op;
sq ueeze gent l y u n t i l some pot at o pops
u p t h rough open i ng. Serve wi t h bu t t er or
da i ry s our crea m.
2 servings.
SAVORY BEEF STEW
2 t abl es poons s hort en i n g
Y to 3/ pou nd beef st ew
meat , c u t i n t o 1 - i nch
pi eces
1 Y c u ps wat er
1 beef bou i l l on c u be
Y cl ove gar l i c, f i nel y chopped,
or Ya t easpoon i n s t ant mi nced
gar l i c
Y2 bay l eaf , cr umbl ed
1 t easpoon sa l t
Ya t easpoon a l l s pi ce
1,
t easpoon l emon j u i ce
2 s ma l l on i ons or 1 med i u m
on i on, c u t i nt o q uar t ers
2 med i u m pot at oes, pared and
c u t i nt o 1 - i nch cu bes
2 med i u m carrot s , cut i n t o 1 - i nch
pi eces
Y2 pac kage ( 1 0- ounce s i ze) f r ozen
green peas*
Y2 c u p wat er
2 t abl espoons f l ou r
Mel t s hort en i ng i n 2- q uart sa ucepa n ;
brown meat . Add 1 Y2 c u ps wat er , t h e
bou i l l on cu be, gar l i c, ba y l eaf , sa l t , a l l
s pi ce a n d l emon j u i ce; h eat t o boi l i ng,
s t i r r i ng occas i onal l y. Red u ce heat ; cover
and s i mmer u n t i l meat i s a l most t ender , 1
to 1 Y hours.
Add on i ons, pot at oes and car rot s ; h eat
to boi l i ng. Reduce heat ; cover and s i mmer
20 mi nutes. Add peas; cook u nt i l vege
t abl es are tender, about 10 mi nu tes .
Shake Y2 cup wat er and t he fl ou r i n t i ght l y
covered j ar u n t i l s moot h. S t i r i nt o st ew;
heat to boi l i ng, s t i r r i ng cons t ant l y B oi l
a n d st i r 1 mi n ut e.
2 generous servings.
* Leftover frozen peas? Coo
k
as d i rected
on pac
k
age and serve as the vegetabl e i n
Orange Por
k
Chop S
k
i l l et menu ( page 58)
or Pae l l a ( page 64) .
Everyday Favori tes 63
ORANGE AND GRAPEFRUIT SALAD
1 orange, pared a nd sect i oned
gr apef r u i t , pared and sect i oned
Cr i s p s al ad green s
Ru by- red Dress i n g ( bel ow)
Ar ra nge orange and gra pef r u i t s ec t i ons i n
pi n wh eel des i gn on sa l ad greens . Ga r n i s h
wi t h marasc h i no c her ry i f des i red. Serve
wi t h Ru by- red Dr es s i ng.
2 servings.
Ruby-red Dressing
Beat 1/ c up cu rra nt or c ra n ber ry j el l y and
2 t abl es poon s o i l - and- vi n egar d ress i n g
u n t i l s moot h.
Ti me-saver: S u bs t i t u t e 1 can ( 1 1 ou nces)
mandar i n orange s egment s , dra i n ed, f or
t h e ora nge and gra pef r u i t .
CHOCOLATE CHIP COOKIES
YJ c u p s hort en i n g
YJ c u p bu t t er or ma rga r i ne, sof t ened
Y2 c u p gra n u l at ed s ugar
Y2 cup br own s ugar ( pac ked )
1 egg
1 t easpoon van i l l a
1 Y2 c u ps a l l - pu rpos e f l o u r *
Y t easpoon soda
Y2 t easpoon sa l t
Y2 c u p chopped n u t s
1 pac kage ( 6 ou nces ) s emi sweet
c hocol at e pi eces
Heat oven t o 375 . Mi x t horough l y s hort
en i ng, bu t t er ,
,
s ugar s , egg and va n i l l a. St i r
i n rema i n i ng i ngred i ent s . ( For a sof t er ,
rou nder cooki e, add % c u p f l our . )
Drop dough by rou n ded t eas poonf u l s 2
i nches a part ont o u ngreased baki ng s heet .
Bake u n t i l l i ght brown , 8 t o 1 0 mi n ut es .
Cool s l i ght l y before removi n g f r om ba k i ng
s heet .
About 3Y dozen cookies.
* I f usi ng sel f- r i s i ng fl our . omi l soda and sa l \ .
Savor Beef Stew
Orange and Grapefruit Salad
with Ruby-red Dreaaing
Celer Sticka
Rye Rol l a
Chocolate Chi p Cokies
Salted Almonds
Olives
Paella
Orange-Avocado Salad
Caramel Custard (page 51 )
Sangria
64 Everyday Favori tes
Get away from i t a l l -a l most . Pretend
you' re i n Val enci a. Ni bbl e on n ut s and
ol i ves, s i p f r u i t - and- wi ne Sangr ia, a nd t he
st age i s s et f or t hi s easy- do vers i on of t he
c l as s i c Spa n i s h pae l l a.
PAELLA
2 t abl es poons sa l ad oi l
to 1 Y pou nds c h i c ken pi eces
s ma l l oni on, s l i ced
can ( 8 ou nces ) s t ewed t omat oes
t easpoon s al t
t easpoon papr i ka
1 t easpoon pepper
Das h cayen n e r ed pepper
1 package ( 6- ou nce s i ze) s aff ron
r i c e ( Y c up)
1 1 c u ps c h i cken brot h *
1 can ( 4Y2 ou nces ) med i u m
s hr i mp, r i n sed a n d dra i n ed
Y2 pac kage ( 1 0- ou nce s i z e) fr ozen
green peas, br oken apart ( abou t
1 c u p)
Heat oi l i n Dut ch oven; brown ch i c ken.
Remove c h i c ken and s et as i de. Dra i n of
fat .
Heat oven t o 350 . Cook and st i r oni on,
t omat oes and season i ngs i n Dut c h oven
u n t i l on i on i s t ender, about 5 mi n u tes .
St i r i n r i ce and brot h; heat t o boi l i ng. Add
c h i c ken. Cover and bake 35 mi n u t es. Add
s hr i mp and peas; ba ke u n t i l c h i c ken i s
t ender, about 1 0 mi n u t es. Serve i n pae l l a
pa n or s hal l ow s erv i n g di s h . Gar n i s h wi t h
p i mi ent o st r i ps, pars l ey and a rt i choke
heart s.
2 servings.
Note: Saff r on ri ce ha rd to come by? You
can s u bst i t ut e Y2 cup u ncooked regu l ar
r i ce pl us a das h of s afron or Ys t eas poon
t u r mer i c.
* Chi cken broth c a n be rnade by di ssol vi ng c h i cken
boui l l on c ube i n 1 v, c u ps boi l i ng wat er, or use canned
chi cken brot h.
ORANGE-AVOCADO SALAD
orange, pared a nd s l i ced
avocado, pa red and cut i n t o
wedges
1 s ma l l oni on, s l i ced and s eparat ed
i n t o r i ngs
Cr i s p s al ad green s
Orange Dres s i ng ( bel ow)
Ar ra nge orange s l i ces, avocado wedges
and on i on r i ngs on s al ad greens . Dr i zz l e
Orange Dr ess i ng on s al ads .
2 servi ngs.
Orange Dressing
1, c u p s al ad o i l
1 t abl es poon l emon j u i ce
Y2 t eas poon grated orange peel
2 t abl es poon s orange j u i ce
1 t abl es poon s ugar
Ya t eas poon s al t
Ya t eas poon d ry mu s t ard
S h a ke a l l i ngred i ent s i n t i ght l y covered j a r.
Y cup.
Note: Use l eftover dressi ng for Or ange
Cucumber Sal ad ( page 30) .
At one t i me avocados seemed to be t he pr i
vate property of Cal i for ni ans-today we a l l
get t o shar e t he weal t h .
For best fl avor. use onl y ri pe avocados . (A
ri pe avocado wi l l yi el d to gent l e pressure
when hel d betwee n t he pal ms of your hands . )
I f necessary. l eave at room t emper at u re for
seve ra l days t o r i pe n .
To use. cut t he avocado l engt hwi se i nt o
hal ves . ( Your kni f e wi l l hi t t he l arge h a rd
seed . ) Twi st ge ntl y to separ ate . To r emove
t he seed easi l y. stri ke it wi t h a s har p kni f e.
t wi st t he seed gent l y and l i ft it out . Wi t h a
par i ng kni f e. caref ul l y st ri p off t he avocado
ski n . I f t he avocado wi l l not be used i mmedi
at el y. dri zzl e t he cut surf aces wi t h l emon
J U i ce t o prevent di scol orat i on .
Canadian-style Bacon
Oven-baked Beans
Mixed Vegetable Salad
Date-Nut Bread
Baked Apples
66 Everyday Favori tes
CANADIAN-STYLE BACON
Pl ace fou r t o s i x Ys - i nc h s l i ces Canad i a n
s t yl e bacon l abou t Y1 pou n d) i n col d s ki l
l et . Cook over l ow hea t , t u rn i ng t o brown
evenl y on bot h s i des , 8 t o 1 0 mi n u t es .
2 servings.
OVEN-BAKED BEANS
2 s l i ces bacon , d i ced
1 s ma l l on i on , s l i ced
1 can ( 1 6 ou nces ) baked beans
wi t h por k
2 t abl es poon s cat s u p or c h i l i sauce
2 t abl es poons brown s ugar , i f
des i red
t eas poon Wor cest ers h i re s auce
Y2 t eas poon prepared mu s t ard
Heat oven to 350 . I n l a rge s k i l l et , cook a nd
s t i r bacon and on i on u n t i l bacon i s cr i s p.
Dra i n of fat . S t i r i n rema i n i n g i ngred i ent s.
Pou r i n t o u ngr eased 1 - qu a rt cas s erol e.
Bake u ncovered u n t i l hot and bu bbl y,
abou t 45 mi n u t es .
2 servings.
MIXED VEGETABLE SALAD
1/2 to 1 cup s l i ced or d i ced
vegetabl es
Oi l -a nd-Vi negar Dres s i ng ( page 58)
or 3 t abl espoons I ta l i a n dress i n g
t o 1 1/2 c u ps bi te- s i ze pi eces cr i s p
sal ad greens
Mar i n at e veget abl es i n d res s i n g 1 t o 2
hou rs . ( Here are a few f or- i n s t ances : raw
zucch i n i , c u c u mber s , ca r rot s or cau l i fl ow
er et s ; l ef t over cooked veget abl es; can ned
peas, gr een bea n s or mi xed veget abl es . )
Add s al ad gr eens a nd t os s .
2 servings.
DATE- NUT BREAD
Y2 c u p boi l i ng wat er
Y2 c u p ra i s i n s
Y2 c u p c u t - u p da t es
t a bl es poon p l u s 1 Y2 t eas poons
bu t t er or ma rgar i n e
3/ t eas poon soda
3/ c u p pl u s 2 t abl es poons
a l l - pu rpose fl ou r*
Y2 c u p s ugar
1/ t eas poon s a l t
1 egg
Y2 t eas poon van i l l a
1/ c u p chopped n u t s
Heat oven t o 350. Grease and f l ou r 1 -
pou n d cofee can . Pou r boi l i ng wat er on
r ai s i n s , dat es , bu t t er and soda; l et s t a nd
u n t i l cool . Bea t i n rema i n i n g i ngred i ent s .
Pou r i n t o cofee c a n. Bake u n t i l wooden
pi c k i ns ert ed i n cent er comes out cl ea n,
60 t o 65 mi n u t es. Remove f r om c a n; cool
t h orough l y bef ore s l i ci ng.
* I f usi ng sel f- r i s i ng fl our , decrease soda t o \ teaspoon
and omi t sa l t .
BAKED APPLES
Heat oven to 350. Cor e 2 ba k i ng a ppl es
( s uch as Rome Beaut y, Gol den Del i c i ou s
or Green i n g ) . Remove 1 - i n c h s t r i p of s k i n
a rou n d mi ddl e of each a p p l e or pare
u pper h a l f of each to preven t s k i n f r om
s pl i t t i ng.
Pl ace a ppl es u pr i ght i n s ma l l bak i n g d i s h .
F i l l cent er of each a p p l e wi t h 1 t o 2
t abl es poons gra n u l at ed or brown s uga r, 1
t eas poon bu t t er or ma rgar i n e and Ys t ea
s poon c i n na mon .
Pou r wat er i nt o baki n g d i s h t o 1/- i n c h
dept h . B a ke u n t i l a ppl es are t ender when
pi erced wi t h for k, 30 t o 40 mi n u t es . ( Ti me
wi l l vary wi t h s i ze and var i t y of a ppl e. )
I f des i red, s poon syr up i n pan over a ppl es
severa l t i mes du r i ng bak i ng.
2 s ervings.
Herb-roasted Chicken
Parsleyed Mixed Vegetables
Hot Crusty Rol ls
Crepes Suzette
68 Two I s Company
HERB-ROASTED CHICKEN
21- to 3- pou nd broi l er- f ryer c h i cken
1/ cup but t er or ma rgar i ne, mel t ed
1/ teas poon rosema ry
1 t eas poon t hyme
1 t eas poon marj ora m
Par s l eyed Mi x ed Veget abl es
( bel ow)
Pa rs l ey
Heat oven to 375 . R u b cavi t y of chi cken
wi t h s al t i f des i red. P l ace ch i cken breast
s i de up on rac k i n roas t i ng pan. Mi x but
ter, ros emary, t hyme and marj oram; br us h
ha l f t he her b- bu t t e r mi x t u re on c h i cken.
Roast u ncovered u n t i I done, ] 1, t o 1 %
hou rs, bru s h i ng c h i cken wi t h rema i n i ng
her b- but t er mi xt u re severa l t i mes. I f c hi cken
i s browni ng t oo q u i ck l y, cover l oosel y wi t h
a l u mi n u m f oi l . Ch i c ken i s done when
dr ums t i ck meat feel s very sof t when pressed.
Pl ace c h i cken on h eat ed pl at t er; s u rrou n d
wi t h veget abl es and gar n i s h wi t h par sl ey.
2 servings.
Parsleyed Mixed Vegetables
4 s ma l l or 2 med i u m pot at oes,
pared
2 med i u m car rot s , c u t l engt hwi s e
i n t o hal ves
2 s ma l l on i ons
h t easpoon seasoned sa l t
1 c u p wat er or c h i c ken brot h
2 s ma l l zucch i n i , cut l engt hwi se
i nt o q ua rt er s
V2 t eas poon seaso ned sa l t
S n i pped pars l ey
Heat oven to 375 . I f u s i ng med i u m po
t at oes, c u t each i n h a l f. Combi n e a l l i n
gredi ents except zucc h i n i , Y2 t eas poon
seas oned sa l t and t he pars l ey i n u ngreased
1 - qu a rt casser ol e. Cover and bake 50 mi n
u t es. Add zucch i n i and s al t ; bake u n t i l
veget abl es ar e done, about 1 0 mi n u t es.
Ar range vegetabl es on p l at t er; spoon on
s ome l i q u i d a nd s pr i n kl e wi t h pars l ey.
2 servings.
CRPES SUZETTE
Cr epes ( bel ow)
1 c u p bu t t er or ma rgJr i ne
1/ t eas poon grat ed orange peel
1 c u p or ange J U i ce
1 t a bl es poon s ugar
2 t abl es poons orange- f l avored
l i q ue u r or 2 t a bl es poons brandy
Pr epare Crepes. I n 8- i nc h s k i l l et , h eat but
t er , orange peel , orange j u i ce and s ugar t o
boi l i ng, s t i r r i ng occasi ona l l y. Boi l and st i r
1 mi n ut e. Red uce heat . F ol d cr epes i nt o
fou rt hs ; pl ace i n hot orange s auce, t ur n
i n g c repes once.
To fl a me, heat orange- f l avored l i q ueu r
j u st u n t i l war m i n l ong- ha ndl ed l ad l e
or s ma l l pan. I gn i t e a n d p ou r fl a mi ng
over crepes i n s k i l l et . P l ace 2 crepes on
each desser t pl at e; s poon s auce on c repes.
2 servings.
Crepes
h c u p a l l - pu rpose fl ou r
1 t eas poon s ugar
1/ t eas poon baki ng powder
1 t eas poon s al t
21 cup mi l k
1 egg
1 t eas poon van i l l a
2 t eas poon s but t er or margar i ne,
mel t ed
Beat a l l i n gred i ent s wi t h rot ary beat er u n
t i l s moot h. F o r each crepe, l i ght l y bu t t er
8- i nch s k i l l et ; heat over med i u m heat u n t i l
bu t t er i s bu bbl y. Pou r scant 1/ c u p bat t er
i n t o s ki l l et ; i mmed i at el y rot at e pan u n t i l
bat t er covers bot t om. Cook u n t i l l i ght
br own; t u r n and brown ot her s i de. St ack
c repes so f i r s t - ba ked s i de i s down . Cool ,
keepi ng c repes covered t o prevent t hem
from d ry i n g out .
4 t o 6 crepes.
As soon as you pour the
cr epe batter i nt o the ski l l et .
qui ckl y rotate t he pan so t hat
the bat t er covers the bottom
evenl y .
The t i ssue-t h i n crepe ca n be
l i ft ed easi l y. Check t he col or
of t he bott om t o see i f i t ' s
ti me t o t urn i t -i t shoul d be
l i ght brown .
Two I s Company 69
Di m t he l i ghts . t hen br i ng out
the crepes i n t hei r or ange
sa uce and fl ame t hem at t he
t abl e for a t ri u mphant fi nal e
t o your di nner .
Lab Shish Kabbs
Parleyed Rice
Greek Salad
Sesame Hard Rolls
Raspberry Creme
Almond Cookies
70 Two I s Company
A wi ndfal l ! Maybe t hat t ax refu nd fi nal l y
s howed u p. Or Unc l e Max deci ded t o
gi ve you hi s ol d car. Occa s i ons enough t o
l i n k ar ms i n a l i vel y Zor ba t he Greek
da nce and enj oy t h i s s oph i s t i cat ed bu t
qu i ck l y pu t - t oget her d i n ner . The s al ad i s
v i rt u a l l y a cel ebra t i on i n a n d of i t sel f.
Whet her you f i rs t encou n t er t he d i s t i nc
t i ve t ang and text u re of f et a wh i l e t ravel
i ng on t he I s l es or s hoppi ng down t h e
a i s l es, you ' l l appreci at e i t i n t andem wi t h
B i bb l et t uce.
LAMB SHISH KABOBS
3 pou n d bonel es s l a mb s hou l der,
cut i nt o 1 - i nch c u bes
c u p Caesar dres s i n g or F rench
dres s i ng
1 can ( 8 ou n ces) whol e oni ons ,
dra i ned
About 8 pi nea ppl e c h u n ks
Green pepper pi eces ( Y2 pepper )
Red pepper pi eces ( Y2 pepper )
Pars l eyed Ri ce ( bel ow)
Pl ace meat i n gl a s s bowl ; pou r dres s i ng
on meat . Cover and ref r i ger at e at l eas t 8
hours.
Remove meat f rom ma r i nade; reserve
mar i nade. Al t er nat e meat cu bes, oni ons,
pi neappl e c h u nks and gr een and red pep
per pi eces on eac h of 4 s kewers . Set oven
cont rol at broi l a nd/ or 550. Pl ace s kewers
on rac k i n broi l er pa n. B r us h some of t he
reserved mar i nade on kabobs . B ro i l wi t h
t ops 4 t o 5 i nches from heat unt i l meat
i s brown, about 6 mi n ut es. Tu r n; br u s h r e
ma i n i ng mar i nade on kabobs. B roi l u n t i l
done, about 5 mi n u t es. Serve kabobs on
Pars l eyed Ri ce.
2 servi ngs.
Parsleyed Rice
Cook i ns t ant r i ce as d i rected on package
f or 2 s ervi ngs. S t i r i n 1 t abl es poon s n i pped
pars l ey.
GREEK SALAD
2 s ma l l heads B i bb l et t uce
1 med i u m t omat o, cut i n t o wedges
6 pi t t ed r i pe ol i ves
Y t eas poon oregano
1 t abl es poon cr u mbl ed fet a cheese
or bl u e c heese
Lemon - Oi l Dres s i ng ( bel ow)
Lemon wedges
Pl ace 1 head B i bb l et t uce on each sa l ad
pl at e. Ar r a nge t omat o wedges a nd o l i ves
bet ween l eaves. S pr i n kl e orega no and
c heese on s al ads ; d r i zz l e wi t h d res s i ng.
Ga r ni s h s al ads wi t h l emon wedges.
2 servings.
Lemon-Oil Dressing
1 / c u p ol i ve oi l or sa l ad o i l
1 t abl es poon l emon j u i ce
Ya t eas poon s al t
Das h pepper
S h a ke a l l i ngredi ent s i n t i ght l y covered j a r.
About cup.
RASPBERRY CREME
Mi x 1 cart on ( 8 ou nces ) r aspberry yo
g u rt and Y cup f r ozen wh i pped t opp i ng
( t hawed ) . Di vi de bet ween dessert d i s hes .
Top wi t h a dol l op of wh i pped t oppi n g and
gar n i s h wi t h mi n t l eaves.
2 servings.
COQ AU YIN
3 s l i ces bacon
' cup a l l - purpose fl ou r
Y2 t easpoon sa l t
Ya t easpoon pepper
1 Y2 pou nds ch i cken pi eces
( l egs, t h i ghs , breast s )
1 pou nd f r esh mu s hrooms , s l i ced
2 s ma l l on i ons , c ut i nt o hal ves
2 ca r rot s , c ut d i agonal l y i nt o
2- i nch pi eces
t eas poon i ns t ant c h i c ken
bou i l l on or 1 c h i c ken bou i l l on
c u be
Y2 t easpoon I t a l i a n herb season i n g
or Ya t easpoon each t hyme,
bas i l , marj ora m and sage
3; c u p wat er
Y2 c u p r ed B u rgundy
S n i pped pars l ey
I n Du t ch oven or 3- qu a rt s aucepa n , f ry
bacon u n t i l cr i s p; remove and d ra i n . Mi x
f l ou r, s a l t a n d pepper i n pl as t i c or paper
bag. S ha ke ch i cken, 2 or 3 pi eces a t a
t i me, i n bag u n t i l coat ed. B rown c h i c ken
i n bacon f at ; remove t o war m pl a t t er .
Cook and s t i r mu s h rooms and on i on i n
Dut ch oven u n t i l o n i o n i s t ender . Dra i n
off f at . P l ace c hi c ken i n Dut ch oven;
cru mbl e bacon on c h i c ken and add re
ma i n i ng i n gredi ent s except par s l ey. H ea t
t o boi l i ng. Reduce heat ; cover and s i mmer
u n t i l t h i c kest c hi c ken pi eces are t ender ,
abou t 30 mi nu t es. Spr i n k l e pars l ey on t op.
2 servings.
Time-saver: You can s u bst i t ute c a n ned
vegetabl es for t he fresh . Us e 1 j a r ( 2 1/2
ou nces) button mus hrooms, 1 can ( 8%
ounces) smal l oni ons and 1 can ( 8 ounces)
whol e carrots . Dra i n and reserve l i q u i ds .
Add enough water t o reserved veget abl e
l i qu i ds t o meas ure 3 cup. S u bst i t ute t h i s
l i q u i d for t h e 3 cup water . Add can ned
vegetabl es after chi cken has s i mmered and
i s tender ; heat t h rough, about 1 0 mi nu tes .
Two I s Company 71
TOSSED ROMAINE SALAD
3 c u ps bi t e- s i ze p i eces roma i n e
( 1 s ma l l head)
4 or 5 rad i s h es, s l i ced
2 t abl espoon s s al ad o i l
1 t a bl es poon wi n e, t ar r agon
or ci der v i n egar
1 s ma l l c l ove gar l i c, cr us hed, or
Ya t easpoon ga r l i c powder
'1 t eas poon s al t
Das h pepper
Combi n e roma i n e and r ad i s h s l i ces i n
bowl . Mi x rema i n i ng i ngred i ent s ; pou r ont o
veget a bl es and t os s .
2 servings.
POTS DE CR
E
ME AU CHOCOLAT
1/2 bar ( 4-ou nce s i ze) sweet cooki ng
chocol ate
t abl espoon s ugar
1/3 cup hal f-and- h a l f
1 egg yol k, s l i ght l y beaten
1/4 t easpoon van i l l a
I n s ma l l saucepa n , cook chocol ate, s uga r
a nd . ha l f-a nd- ha l f over med i u m heat , s t i r
r i ng consta nt l y, unt i l chocol ate i s mel ted
and mi xt ure i s smooth . Remove from heat;
beat i nto egg yol k . St i r i n van i l l a . Pou r
i nto pots d e c reme c u ps , demi tasse cups
or ot her s ma l l dessert di s hes . Ch i l l . I f you
l i ke, serve wi t h wh i pped cream and gar
n i sh wi t h mi nt l eaf .
2 servi ngs .
Coq au Vin
Tossed Romaine Salad
Crusty French Bread
Pots de Creme
au Chocolat
Broiled Sirloin Steak
Easy Hash Browns with
Onions
Gourmet Tosed Salad
Warm Aple Pie with
Cinnamon I ce Cream
72 Two I s Company
BROILED SIRLOIN STEAK
1 - to 1 Vi - pou n
-
d beef s i r l oi n s t eak,
1 t o 1 V2 i nches t h i c k
Set oven cont rol a t broi l a nd /or 550 . Di
agona l l y s l as h ou t er edge of fat on s t eak
at 1 - i nch i nt erva l s t o prevent c u r l i n g ( do
not cut i n to l ean ) . B roi l st eak wi t h t op 3
to 5 i n c hes f r om heat t o des i red donenes s ,
6 t o 8 mi n ut es on each s i de for r ar e, 8 t o
1 0 mi n ut es f or med i u m. Tes t f or donenes s
by c ut t i ng a s ma l l s l i t near cent er of meat .
Season s t eak a fter brown i ng. ( Sa l t t ends
t o draw moi s t ure t o s u rface and del ay
br own i ng. ) Serve i mmedi at el y.
2 s ervings.
Note: Use t h i s met hod for bro i l i ng top l oi n,
por t er hou se, T- bone, r i b or r i b eye st ea ks .
EASY HASH BROWNS WITH ONIONS
12 package ( 6- ou nce s i ze) has h
brown pot at oes wi t h on i ons *
2
/ c u p wat er
V2 t easpoon s al t
2 t abl es poons but t er or ma rgar i ne
I n 8- i nch s k i l l et , combi n e hal f t he pot a
t oes, t he wat er, sa l t and but t er . Cook u n
covered over med i u m- h i gh heat u n t i l
l i q u i d i s a bsorbed a n d pot at oes a re brown
on bot t om, 8 t o 1 0 mi n u t es. Tu r n wi t h
pancake t u rner and cook u n t i l br own on
bot t om, about 3 mi n u t es .
2 servi ngs.
*To u se ha l f t he pac kage, meas u re con
t ent s and d i vi de i n hal f ( approx i mat el y
1 c u p) . To s t ore rema i n i ng mi x, cl ose
package sec u rel y and u se wi t h i n 2 weeks.
Serve aga i n wi t h sc rambl ed eggs, chops
or broi l ed ch i cken .
GOURMET TOSSED SALAD
2 1/2 cups bi te-s i ze pi eces cr i s p s a l ad
greens
1/2 cup s l i ced fresh mus hrooms
1/2 cup s mal l cau l i fl oweret s
2 t abl espoons chopped green
pepper
t o 2 t abl espoons c rumbl ed bl ue
cheese
Oi l - and-Vi negar Dress i n g
( page 58)
Th i n l y s l i ced oni on r i ngs
Pi mi ento-st uffed ol i ve s l i ces
Toss s a l ad greens , mus hrooms , cau l i fl ow
erets , green pepper, cheese and d ress i ng
i n bowl . Ga r ni s h wi t h oni on r i ngs a nd
ol i ve s l i ces .
2 servi ngs .
APPLE PI E
Pas t ry f or 8- i nch t wo- cr u s t pi e
( f ac i n g page)
12 c u p s ugar
3 t a bl es poons fl ou r
1. t eas poon n u t meg
1 t eas poon c i n na mon
Da s h s a l t
5 c u ps t h i n l y s l i ced pared t a rt
appl es ( about 5 med i u m)
1 t abi Ps poon but t er o r ma rga r i ne
Pr epare pas t ry. Mi x s ugar , fl ou r, n u t meg,
c i n na mon and sa l t ; pou r on a ppl es a n d
t os s . Tu rn fi l l i ng i n t o pas t ry- l i ned pi e pa n
a nd dot wi t h but t er .
Heat oven t o 425 . Cover fi l l i ng wi t h t op
cr us t whi ch has s l i t s cut i n i t ; sea l and
fl u t e. Cover edge wi t h 2- t o 3 - i nc h- wi de
s t r i p of a l u mi n u m foi l t o preven t exces
s i ve brown i ng; remove foi l l as t 1 5 mi n u t es
of bak i n g. Bake u n t i l cr us t i s gol den brown
and j u i ce begi n s t o bu bbl e t h rough cr ust ,
40 t o 50 mi n ut es. Cool s l i ght l y on wi re
r ack. Serve war m, wi t h c i n na mon i ce cr eam
or Cheddar c heese i f you l i ke.
I nt o mi xi ng bowl . measure
1 Y cups al l -purpose fl our
and % teaspoon sa I t ( i f
usi ng sel f-r i si ng f l our . omi t
sa l t) Cut i n Y2 cup pl us 2
ta bl espoons shorteni ng.
Spri nkl e i n 3 ta bl espoons
water gradua l l y, mi xi ng wi t h
for k unt i l al l f l our i s moi st
ened . Shape dough f i r ml y
i nt o ba l l . Di vi de dough i n
ha l f ; shape one hal f i nto
f l at t ened round on l i ght
l y f l oured cl ot h-covered
boa rd .
Rol l dough 1 Y i nches
l arger al l around t han pi e
pan . usi ng stocki net-cov
ered rol l i ng pi n . Careful l y
l i ft dough occasi ona l l y; i f
i t st i cks. rub a l i t t l e f l our
i nt o cl ot h beneath and
cont i nue rol l i ng Ease past
ry i nto 8-i nch pi e pan .
Turn fi l l i ng i nto pan . Tri m
over hangi ng edge of past
r y Y i nch f r om r i m of pan
wi t h ki tchen sci ssors .
Shape remai ni ng h a l f of
dough i nto fl attened round
and rol l 2 i nches l arger a l l
a round t h a n pi e pan .
Cut sl i ts i n pastry; pl ace
on fi l l i ng. Tri m over hang
i ng edge of pastry 1 i nch
from ri m of pan . Fol d and
rol l top edge of pastry
under l ower edge. pressi ng
on r i m to sea l ; f l ut e Cover
edge of crust wi th 2- to
3- i nch-wi de stri p of al
umi num foi l to prevent
excessi ve browni ng dur i ng
baki ng; remove foi l for
l ast 1 5 mi nutes of baki ng .
Bake pi e as di rected i n
reci pe .
Cut short eni ng i nto f l our
wi th pastry bl ender . usi ng
a rocki ng mot i on. unt i l
mi xt ur e l ooks l i ke coarse
cr umbs
Rol l wi t h l i ght strokes f rom
t he cent er outward. l i ft i ng
rol l i ng pi n as you reach
adge so dough does not
become too t h i n .
Fol d pastry i nto quarters;
cut 4 sl i ts i n each fol d t o
a l l ow st eam to esca pe dur
i ng bak i ng. Pl ace past ry on
fi l l i ng a nd unfol d
Two I s Company 73
Sh a pe dough fi rml y i nto
a bal l when a l l fl our i s
moi st ened a nd dough
l eaves si de of bowl a l most
cl ea n .
Rol l dough i nt o ci rcl e 1 Y2
i nches l a rger a l l ar ound
tha n i nverted pi e pan. t hen
fol d i nto qua rt ers. pl ace i n
pa n . unfol d a nd ease i n
Fol d a n d rol l top edge of
crust under l ower edge .
Fl ut e; for a more defi ni t i ve
sha pe. repi nch ar ound
handl e of k ni fe .
Something
Special . . .
Pastry for Pies
Sweet-and-Sour Pork
Fl ufy White Rice
Chinese Pea Pods
Carrot Sticks
Cucumber Sticks
Melon Boats with Sherbet
74 Two Is Company
F u l l moon ? I n t he Or i ent t hC t ' s cause for
cel ebra t i on. So why not ma ke moon t i me
you r s pec i a l t i me, t oo? Put t he por k
i n t he s pot l i ght on a t abl e by a wi ndow;
Ch i nese pea pods , ca rr ot and c uc u mber
st i cks a nd a mel on desser t compl et e t h i s
Eas t er n i ns pi ra t i on. S i t t here, feas t a n d set
you r gaze.
SWEET-AND-SOUR PORK
Sal ad oi l
Sweet - a nd- Sou r Sauce ( r i ght )
Y2 c u p a l l - p u r pose fl ou r
1 4 c u p cor ns t arch
t easpoon sa l t
1 t eas poon monosod i u m
gl u t amat e
Y2 t easpoon bak i n g powder
Y2 c u p wat er
1 t easpoon s al ad oi l
12 pou nd por k t ender l oi n , c u t i nt o
1.- i nch s l i ces
med i u m green pepper , c u t i nt o
1 - i nch pi eces
s ma l l on i on, c u t i n t o 1 - i nch
pi eces
1 Y2 c u ps hot cooked r i ce
Pou r oi l i n t o el ect r i c s k i l l et or l arge s auce
pan t o dept h of 1 t o 1 Y2 i n c hes . Heat t o
375 , or u n t i l 1 - i nc h bread c u be browns i n
1 mi n u t e. Wh i l e oi l heat s, prepare Sweet
and- Sou r Sauce.
I n s ma l l bowl , beat f l ou r, cor ns t arch, s al t ,
monos od i u m gl ut a mat e, baki ng powder,
wat er and 1 t eas poon oi l wi t h rot ary
beat er u n t i l s moot h . Di p meat i n t o bat
t er wi t h t ongs ; fry i n hot oi l , t u rn i ng once,
u n t i l gol den brown , 6 t o 8 mi n ut es . Dra i n ;
keep war m.
S t i r green pepper and on i on i nt o Sweet
and- Sou r Sauce. Cover and s i mmer u nt i l
veget abl es a re cr i s p- t ender , about 5 mi n
u t es. Serve meat a n d s auce on r i ce.
2 servings.
Sweet-and-Sour Sauce
1 . c u p brown s ugar ( packed)
2 t abl espoons cor ns t arch
1 can ( 81A ounces) pi neappl e
c h u nks , dra i ned ( reserve syr up)
1A c u p v i n egar
2 t abl es poons cat s up
I n 2- q ua rt s aucepan, mi x s ugar and cor n
s t arc h. Add enough wat er t o res erved
p i n ea ppl e syr u p t o meas u re 1 c u p. S t i r
syr u p mi x t ure, v i n egar a n d cat s u p i nt o
cor ns t arc h mi xt u re. Cook, s t i rri ng con
s t a n t l y, u n t i l mi xt u re t h i c kens a nd boi l s .
S t i r i n p i n eappl e. Keep wa r m over very
l ow heat .
MELON BOATS WITH SHERBET
Top wedges of ch i l l ed honeydew mel on or
ca nt a l ou pe wi t h scoops of l emon or l i me
s her bet .
Note: Mel on out of season ? Use 1 oack
age ( 1 2 ou nces ) f r ozen mel on ba l l s , par
t i a l l y t hawed, i n s t ead .
Use t ongs t o
di p each pi ece
of por k i nt o t he
batter; fry each
pi ece as you ' ve
battered i t . The
por k wi l l be
easi er t o sl i ce
t hi n i f i t ' s pa r
t i al l y f rozen .
So you have a good and pr oper reas on t o
s pl u rge-but t he checkbook says, " Not
t on i gh t , f el l as ' " What do you do? You wor k
wonders wi t h a bi t of rou n d s t eak. You
t ake t i me ( and a mi x) t o ma ke a cr u n c hy
t opped hot bread. Then f i n i s h on a h i gh
not e wi t h a dazzl e of a desser t .
CURRIED BEEF AND PEPPERS
V2 to 31 pound beef rou n d s t eak
2 t abl es poons sa l ad o i l
1 beef bou i l l on c u be
1 11 c u ps wat er
1 t eas poon s ugar , i f des i red
t easpoon cu rry powder
V2 t eas poon s al t
s ma l l green pepper , cut i n t o
1 - i nch pi eces
1 med i u m oni on, c u t i n t o wedges
2 t a bl es poons cor ns t arch
2 t abl es poons wat er
t omat o, peel ed and cut i n t o
wedges
But t ered nood l es
Cut meat i n t o 31- i nch pi eces . Heat o i l i n
8- i nch s k i l l et ; br own meat over med i u m
heat , about 1 0 mi n u t es . Dra i n off f at .
Add bou i l l on cu be, 1 ' c u ps wat er , t he
s ugar, c u r ry powder and s al t ; heat t o boi l
i ng, s t i r r i ng occa s i ona l l y. Reduce h eat ;
cover and s i mmer u n t i l meat i s t ender ,
about 1 hou r. ( Add s ma l l a mou n t wat er i f
necessary. )
Add green pepper and on i on; cover and
s i mmer u n t i l veget abl es are cr i s p- t ender ,
about 5 mi n u t es. Mi x cor ns t arch and 2 t a
bl es poons wat er; s t i r i n t o meat and veget a
bl e mi xt u re. Cook over med i u m heat , st i r
r i ng cons t a nt l y, u n t i l s auce i s cl ear a nd
bubbl y, a bout 1 mi n u te. Add t omat o
wedges; cover and cook over l ow heat u n t i l
t omat oes a re hot , about 3 mi n u t es . Serve
on nood l es.
2 s ervings.
Two I s Company 75
QUICK SESAME BREAD
1 c u p but t er mi l k bak i ng mi x
11 c u p wat er
2 t eas poon s sof t bu t t er or
ma rgar i ne
t abl es poon sesa me seed
Heat oven t o 400. S t i r bak i n g mi x a nd
wat er wi t h f or k t o a s of t dough. On greased
ba k i n g s heet , s pread or rol l dough i n t o
rect a ngl e, 6x4 i n c hes . Br us h bu t t er on
rect a ngl e; s pr i n k l e wi t h sesame seed.
Bake u n t i l gol den brown, 8 t o 1 0 mi n u t es .
Ser ve hot , broken i n t o pi eces or cut i n t o
sq u a res .
2 s ervi ngs.
FRUIT MEDLEY
Choose t wo or more of t h e fol l owi ng
f r u i t s to t ot a l 1 to 1 V2 c u ps : seed l es s gr een
gr apes; s t rawber r i es ; ba na na s l i ces; peac h,
pea r or pi nea ppl e ch u n ks; ma ndar i n or
a nge segment s; dar k sweet cher r i es . Di vi de
bet ween desser t d i s h es; s pr i n k l e s n i pped
f r esh mi n t on f ru i t i f des i red. Serve wi t h
one of t he t oppi n gs bel ow.
2 s ervi ngs.
Honey-Yogurt Topping
Mi x 1 t abl es poon l emon j u i ce, 1 t abl e
s poon honey and V2 cup u n f l avored yo
gu rt or da i ry s ou r cream.
Brown Sugar-Yogurt Topping
Mi x 1 1 c u p u n fl avored yogu rt or da i ry
s ou r cream and 2 t a bl es poons brown
s ugar .
Limeade-Yogurt Topping
Mi x 2 t abl es poon s f rozen l i meade con
cent rat e ( t hawed ) a n d ' cup pi neappl e
yogu r t .
Spice-Yogurt Topping
Mi x V2 c u p u n fl avored yogu rt or da i ry
sou r c ream, 1 t abl es poon s u gar , 11 t eas poon
c i n na mon and das h n u t meg.
Curried Beef and Peppers
Butered Nodles
Letuce Wedges
with Oil-and-Vingar
Dressing
Quick Sesame Breed
Fruit Medley
Roast Cornish Hens
Wild Rice with lushrooms
and Al monds
Arichokes with lemon
Butter
Crescent Rol ls
Pots de Creme au Chocolat
( page 7 1 1
76 Two I s Company
ROAST CORNISH HENS
2 Rock Cor n i s h hens ( about 1
pou nd each )
Sa l t
1/ c u p sof t bu t t er or ma rgar i ne
1/ t eas poon red pepper s a u c e or
Y2 t eas poon t hyme, ma rj or am or
t arragon l eaves
Pr eserved k u mqu at s
Wat erc ress
Thaw hens i f frozen. Heat oven t o 350 .
Rub cavi t i es of hens wi t h s al t i f des i red.
Pl ace hens breast s i de u p on rack i n s h a l
l ow roas t i n g pan. Mi x bu t t er and red pep
per s auce. Br us h part of bu t t er mi xt u re on
hens and s pr i n kl e wi t h s al t . Roast u n cov
er ed u n t i l t ender , a bout 1 hour, bru s h
i ng hens 3 or 4 t i mes wi t h rema i n i ng bu t t er
mi xt u re. Gar ni s h wi t h pres erved k u mqu at s
and wat er cres s .
2 servi ngs.
WILD RICE WITH MUSHROOMS
AND ALMONDS
2 t abl es poons bu t t er or margar i ne
VJ c u p u ncooked wi l d r i ce
1 t abl es poon s l i vered a l monds
1 t abl es poon chopped on i on
c a n ( 2 ou nces ) mu s h room st ems
and pi eces
c u p c h i cken brot h *
Mel t but t er i n 8- i n c h s ki l l et ; cook and st i r
r i ce, a l monds a n d on i on u n t i l a l monds
are gol den brown , a bout 1 0 mi n ut es .
Heat oven t o 350. St i r mu s h rooms ( wi t h
l i q u i d) and ch i cken br ot h i nt o s k i l l et ; h eat
to boi l i ng. Pou r r i ce mi xt u re i n t o ungreased
2 Y2 - c u p cas s erol e. Cover and bake u n t i l
a l l l i q u i d i s a bsor bed and r i ce i s t ender ,
about 1 h ou r.
2 servi ngs.
*Chi cken brot h can be made by di ssol vi ng 1 chi cken
bou i l l on cube or 1 l easpoon i nst ant c hi cken bou i l l on i n
1 c u p boi l i ng wal er .
ARTICHOKES WITH LEMON BUTTER
1 V2 qu a rt s wat er
1 t abl es poon l emon j u i ce
V2 t eas poon s al t
2 art i chokes
Lemon B u t t er ( bel ow)
I n 3- quart sa ucepan , heat wat er , l emon
j u i ce and sa l t t o boi l i ng. Remove di s
col ored l eaves and t he s ma l l l eaves a t
base of ea c h art i choke. Tr i m s t em even
wi t h base of a rt i choke. Cut 1 i n c h of t op
and d i scard t op. S n i p of poi n t s of re
ma i n i ng l eaves wi t h s ci ssor s. Ti e each
art i c hoke wi t h s t r i ng a round s i de and f rom
t op t o bot t om t o hol d l eaves i n pl ace.
P l ace a rt i c hokes i n s aucepa n ; heat t o boi l
i ng.
Red uce hea t ; cover and s i mmer u nt i l done,
30 to 40 mi n ut es . ( Art i chokes a re done
when l eaves pu l l of eas i l y a nd bot t om i s
t ender wh e n pi erced wi t h k n i fe. ) Remove
art i c hokes wi t h t ongs or 2 l a rge s poon s ;
pl ace u ps i de down to d ra i n . Remove s t r i n g
and s erve u pr i ght . Serve hot wi t h L emon
B ut t er .
2 s ervings.
Lemon Butter
Heat \ c u p but t er or margar i ne, 1 t ea
s poon gr at ed l emon peel and 2 t abl es poon s
l emon j u i ce over l ow heat u n t i l but t er i s
mel t ed.
About V cup.
Note: To eat art i c hokes , pu l l of l eaves
one at a t i me. Di p base of l eaf i n t o L emon
B u t t er ; t u rn l eaf meat y s i de down and d raw
bet ween t eet h , s cra pi ng off meat port i on.
Di sca rd l eaf on pl at e. When a l l l eaves
h ave been removed, cu t of t he s pi ny
choke a nd ea t t he s moot h rou n d bot t om
port i on-a great del i cacy.
ORIENTAL FONDUE
Choose one to t h ree of t he fol l owi ng
meat s and seafoods t o t ot a l 3 pou n d :
Por k t ender l oi n, c u t i nt o Vs- i nch
s l i ces
Ch i cken breast s, boned and cut
across gra i n i nt o bi t e- s i z e s l i ces
( about 1 i nch t h i ck)
F rozen sca l l ops, t hawed a nd c ut
i n t o 3/- i n c h pi eces
Cl ea ned raw s hr i mp, f r esh or
fr ozen*
Choose t h ree or fou r of t h e fol l owi ng
veget abl es :
1/ cau l i f l ower, s eparat ed i nt o
fl ower et s
1/ pou n d broccol i , sepa rat ed i nt o
f l ower et s
2 med i u m carrot s , cut d i agona l l y
i nt o Vs- i nch s l i ces
1 pou n d fr esh mu s h rooms ,
t h i n l y s l i ced
1 bunch green on i on s ( about 6) ,
c ut i nt o Y2- i nch l engt hs
And have ready:
8 c u ps c h i c ken brot h * *
1 V2 c u ps hot cooked r i ce
Choi ce of d i ppi ng s auces ( r i ght )
Ar ra nge meat , seafood a nd veget a bl es on
t ray or pl at t er; gar n i s h wi t h par s l ey. Cover
and' ref r i gerat e u n t i l s erv i n g t i me.
Pou r ch i cken brot h i nt o 1 0- i nch el ect r i c
s k i l l et , met al fondue pot or chafi n g d i s h
u n t i l about
2
1 f u l l ( add any rema i n i ng
ch i cken brot h as needed ) ; heat to s i m
mer i ng. Di vi de r i ce bet ween 2 s ma l l bowl s .
Serve d i ppi ng sau ces i n s ma l l bowl s .
Each per son u ses chops t i cks or fon du e
f or ks t o pl ace an as s ort ment of me a t a nd
veget abl es ( 2 or 3 pi eces at a t i me) i n
brot h . Cook foods unt i l done, 2 t o 4 mi n
ut es; t ransf er t o d i n ner pl at e a nd di p i nt o
Two I s Company 77
a s auce. After the ma i n cou r se, l a dl e br ot h
on rema i n i ng r i ce i n bowl s and eat as
sou p.
2 servings.
Note: Meat wi l l s l i ce eas i er i f part i a l l y
frozen .
* Ri nse frozen shr i mp under r unni ng col d wat er to remove
i ce gl aze.
* *4 cans ( 1 31! ou nces each) chi cken brot h and 1 cup
wat er or 3 cans ( 1 0Y2 ounces eac h) condensed ch i cken
br ot h, di l ut ed as di rect ed.
Lemon-Soy Sauce
\ c u p l emon j u i ce
11 cup s oy s auce
2 t a bl es poons sweet s ake ( f or
cook i ng) or s herry
Mi x a l l i n gred i ent s .
About Y cup.
Sweet-and-Sour Sauce
2 t abl es poons br own s ugar
1 t eas poon cor n s t arch
2 t abl es poons ci der v i n egar
VJ cup pi neappl e j u i ce
1 t abl es poon cat s u p
Mi x a l l i ngred i ent s i n s ma l l s aucepa n . Cook
over med i u m- h i gh h eat , s t i r r i ng c onst a nt l y,
u n t i l mi x t ure t h i ck ens a nd boi l s . Boi l and
st i r 1 mi n ut e.
About Y cup.
Plum Sauce
1/ c u p ch i l i s auce
1/ cup p l u m j am or gr ape j el l y
1/ t eas poon hot s auce
Mi x al l i n gred i ent s .
About Y cup.
Hot Mustard Sauce
3 t abl es poons d ry mu s t ard
2 t abl es poons wat er
Mi x i n gred i ent s .
About Y cup.
Oriental Fondue
Fl ufy White Rice
Kumquas
Al mond Cookies
Tea
Shrimp Curr
Condiments
Green Rice
Sesame Crackers
Baked Banana with
Buter Pecan Ice Cream
Spced Te
78 Two I s Company
SHRIMP CURRY
Cond i ment s ( bel ow)
1 can ( 1 0 Y2 ou nces ) conden sed
cream of s hr i mp sou p
t eas poon pars l ey fl a kes
3 teas poon c u rry powder
1 t abl es poon i n st ant mi n ced on i on
1 2 ou nces fr ozen cl eaned raw
s h ri mp*
Green Ri ce ( r i ght )
Prepare Cond i men t s . I n med i u m s auce
pan, heat s ou p, pars l ey fl a kes, cu rry
powder a nd on i on t o boi l i ng, s t i r r i ng oc
cas i ona l l y. St i r i n s h r i mp; heat t o boi l i ng.
Red uce heat ; cover and s i mmer u n t i l s h r i mp
are done, about 1 0 mi n u t es. Serve cu rry
wi t h Green Ri ce.
2 servings.
* Ri nse frozen s hr i mp under ru nni ng col d wat er t o remove
i ce gl aze.
Condiments
Choose t h ree to s i x of t he fol l owi ng:
Di ced t omat oes
Gol den ra i s i n s
Toast ed s h redded cocon u t
Chopped h ard- cooked eggs
Sweet pi c k l e s t i cks
Ch u t ney
Ku mqu at s
Chopped gr een pepper
Grat ed or ange peel
Grat ed l emon pee l
Sal ted d i ced a l monds
Cu r ra nt j el l y
Peel ed and s l i ced avocado
Green Rice
2
/J c u p u n cooked regu l a r r i ce
Y2 cup chopped f res h s pi nach
l eaves
2 t easpoons i n st ant mi nced oni on
1 t abl es poon bu t t er or ma rgar i ne
1 t eas poon s a l t
1 YJ c u ps boi l i ng wat er
Heat oven t o 350 . Mi x a l l i ngred i ent s i n
u ngreased 1 - qu a rt cas s erol e. Cover a nd
ba k e u n t i l l i q u i d i s a bsor bed and r i c e i s
t ender , about 30 mi n u t es.
2 servings.
BAKED BANANA
H eat oven to 350 . Cut peel ed l arge ba na na
l engt hwi s e i n hal f . P l ace h al ves c u t s i des
down i n greased bak i ng d i s h and br us h
wi t h l emon j u i ce.
Dr i zzl e wi t h 1 t abl es poon bu t t er or ma r
gar i n e, mel ted, and i f des i red, 2 t eas poon s
l i ght r u m or y t eas poon r um fl avor i ng.
Spr i n k l e 1 t easpoon gr at ed l emon peel and
2 t eas poons br own s ugar on t op. B a ke
u ncovered 20 mi n u t es . Serve war m wi t h
bu t t er pecan i c e cream or any f avor i t e
fl avor.
2 s ervings.
SPICED TEA
2 t ea bags
3 whol e c l oves, br oken i n t o pi eces
\ t eas poon d r i ed ora nge peel
Ys t eas poon c i n n amo1
2 c u ps boi l i n g wat er
I n heat ed t eapot or ot her heat proof con
t a i n er, pl ace t ea bags, cl oves, or ange peel
and c i n na mon. Pou r boi l i n g wat er i n t o
t eapot . Cover and st eep 3 to 5 mi n u t es .
St i r j u s t before s ervi ng.
2 s ervings.
Duckling a I'Orang
Barley Pilaf
Mushroom Green Beans
or Spinach Soufle
Tomato-Endive Toss
Moha I ce-cream Pufs
80 Two Is Company
A rai se i n pay? A s ma l l s pree i s i n order .
For i nspi rati on, fl i p back t o the pi cture on
page 67-a spectacu l ar mai n d i s h i f ever
there was one. Don' t mi ss t he chance to
present i t proud l y before you take i t back
to the ki tchen to cut it up. Note the choi ce
of vegetabl es , too-both easy but el egant .
The make-ahead dessert i s one t o remem
ber for party mea l s . j ust doubl e ( or t r i pl e)
s yr up and l i queur .
DUCKLING A L'ORANGE
4- to 5- pou n d du ckl i ng
2 t abl es poons but t er or margar i ne
2 t abl es poons fi nel y c h opped
oni on
1 t eas poon t ar r agon l eaves
1 Y2 t abl espoon s s h redded ora nge
peel
Y2 c u p or ange j u i ce
1 t easpoon s al t
Ys t eas poon dry mus t ard
1, c u p cu r ra n t j el l y
2 t abl es poons port or c ran ber ry
cockt a i l
1 t easpoon cor ns t ar ch
Fast en nec k s k i n of du c k l i n g wi t h skewer s.
L i ft wi ng t i ps up a nd over back for nat u
ra l brace. Heat oven t o 325 . Pl ace d uck
l i ng breast s i de up on rack i n s ha l l ow
roas t i ng pa n.
Mel t bu t t er i n s ma l l s aucepa n. Cook a nd
st i r oni on a nd t arragon l eaves i n bu t t er
u n t i l oni on i s tender. Add or ange peel ,
orange j u i ce, s a l t , mus tar d, j el l y and por t ;
cook and s t i r over med i u m heat u n t i l j el l y
i s mel ted.
Meas ure orange s auce; r eserve hal f t he
s auce t o serve wi t h duc k l i ng. Br us h d uck
l i ng wi t h part of r ema i n i ng or ange s auce.
Roast u ncovered u n t i l done, about 2%
hou rs, pr i ck i ng s ki n wi t h f or k a nd br u s h i n g
occas i onal l y wi t h rema i n i ng orange s auce.
I f duckl i ng i s brown i ng t oo qu i ck l y, cover
l oos el y wi t h a l u mi n u m foi l . Duc k l i n g i s
done when dru mst i ck meat feel s ver y sof t
when pressed.
I n s ma l l s aucepa n , mi x reserved orange
sauce a nd t he cor ns t arc h . Cook over me
d i u m h eat , st i rr i ng const a nt l y, u n t i l mi x
t u re boi l s . Boi l and st i r 1 mi n ut e. Serve
sa uce i n s ma l l pi t cher. Remove d uc k l i n g
t o war m pl at t er; gar n i s h wi t h wat erc ress,
or ange t wi st s, gr apes or k u mq uat s .
2 servi ngs.
To serve the
duck l i ng after
you ' ve presented
i t at t he t abl e .
cut i t l ength
wi se i n hal f .
Keep cl ose t o
t he t op of t he
wi shbone and
t he ce nter of
t he back . Then
c ut each hal f
i nt o 2 pi eces . ( Poul t ry shears work best for
t hi s . but you can al so use ki t chen shears
or a shar p. sturdy kni fe . )
BARLEY PILAF
1 t abl es poon but t er or ma rgar i ne
h c up u ncooked bar l ey
1 t abl es poon i ns t ant mi nced on i on
1 t eas poon i nst ant c h i cken bou i l l on
1 t eas poon cel ery sal t
Ys t eas poon pepper
1 c u p boi l i ng wat er
1 t abl es poon s ni pped par s l ey
Hea t oven to 325 . I n u ngr eased 2 %- c u p
cas s erol e, mi x a l l i ngredi ent s except par s
l ey. Cover and ba ke u n t i l done, abou t 1
h ou r. St i r i n pars l ey.
2 s ervings.
MUSHROOM GREEN BEANS
can (2 ounces) mus hroom stems
and pi eces, drai ned ( reserve
l i qu i d)
1/2 package ( 9-ounce s i ze) frozen
Fr ench-styl e green beans *
1/4 teaspoon s al t
teaspoon butter or margar i ne
Add enough water t o reserved mu s h room
l i q u i d t o meas ure Y cup; pou r i n t o s ma l l
s aucepan . Add bea ns a n d sa l t . Cover a n d
cook u n t i l t ender, about 5 mi n u t es . Dra i n .
S t i r i n but t er a n d mu s h rooms ; heat t h rough.
2 servings.
* Leftover frozen green beans? Use i n Deep
di s h Ha mburger Pi e ( page 36) .
SPINACH SOUFFL
E
Heat oven to 325 . Remove f r ozen s pi n ach
sou ffl e ( 1 2- ou nce s i ze) f r om cont a i n er . Cut
i n t o q uart er s. Pl ace 2 qu a rt ers i n eac h of
2 ungreased 1 0- ounce bak i n g di s hes , over
l a ppi ng q ua rt ers i f necessa ry. Bake u n t i l
k ni fe i n sert ed i n cent er comes ou t c l ea n ,
5 0 t o 60 mi n ut es.
2 servings.
TOMATO-ENDIVE TOSS
3 cups bi te-s i ze pi eces end i ve
2 tomatoes, cut i nto wedges
Oi l -and-Vi negar Dress i ng ( page 5 8)
Oni on r i ngs
Mar i nated art i choke heart s, i f
des i red
Toss endi ve, tomatoes and dress i ng. Gar
ni sh wi th on i on ri ngs and art i choke hearts .
2 servi ngs .
Two I s Company 81
MOCHA ICE-CREAM PUF FS
Vz c u p wat er
114 c u p bu t t er or ma rgar i ne
Vz c u p a l l - pu r pose fl ou r
2 eggs
Coffee i ce crea m
Y c u p chocol at e syr u p
2 t eas poons ora nge- f l avored
l i q ueu r, i f des i red
Heat oven to 400 . I n 1 - q ua rt s au cepan ,
heat wat er and bu t t er to rol l i n g boi l . S t i r
i n fl ou r. S t i r vi gorou s l y over l ow heat
u n t i l mi xt u re f or ms a ba l l , about 1 mi n
ut e. Remove f r om heat . Beat i n eggs, a l l
a t o n e t i me, u n t i l s moot h. Dr op dough
by sca nt 11 c upf u l s 3 i n c hes apart ont o
u ngr eased ba k i ng s heet ( ma kes 6 pu ffs ) .
Bake u n t i l puffed a n d gol den, abou t 35
mi n ut es . Cool .
Cut off t ops of 2 crea m pu ff s . Pu l l out
any fi l ament s of soft dough. F i l l pufs wi t h
i ce crea m. Mi x chocol at e s yr u p a nd l i q ueur;
d r i z z l e on cr eam pu ff s .
2 puffs-a nd 4 more for other ti mes.
Note: St ore t he ext ra pu ff s u n fi l l ed and
s erve t he fol l owi ng day or wr ap i n a l u mi
n u m foi l , l abel a n d freeze. T o s erve, fi l l
wi t h sweet ened wh i pped crea m, i ce c ream
or pu ddi ng.
Clauic Beef Stroanof
Poppy Seed Nodles
Charr ToratBruuala
Sprous Salad
Hot Crusy Rolla
Peaches Flamb
82 Two I s Company
CLASSIC BEEF STROGANOFF
V2 t o 3 pou nd beef s i r l o i n or rou n d
st eak, about Y2 i nch t h i ck
2 t abl es poons bu t t er or ma rgar i ne
1/ pound mu s h rooms , s l i ced, or
1 can ( 4 Y2 ou nces ) s l i ced
mus h rooms , d ra i ned
s ma l l on i on , f i nel y c h opped
( about Y c u p)
Y2 c u p wat er
1 beef bou i l l on c u be
1 t abl es poon cat s u p
1 s ma l l c l ove gar l i c, fi nel y
chopped, or V t eas poon
i ns t ant mi nced gar l i c
h t easpoon s al t
Poppy Seed Nood l es ( bel ow)
11 cup wat er
1 t abl es poon f l ou r
Y2 c u p da i ry s ou r c ream
Cut meat i nt o s t r i ps , 1 Y2x Y i nc h. Mel t but
t er i n 8- i nch s k i l l et ; cook and st i r mu s h
rooms and oni on u n t i l on i on i s t ender .
Remove veget abl es from s k i l l et .
I n s ame s ki l l et , brown meat over med i u m
heat . S t i r i n Y2 c u p wat er , t h e bou i l l on
cu be, cat s up, gar l i c and s al t . Reduce heat ;
cover and s i mmer 1 5 mi n u t es ( 45 mi n ut es
i f us i ng rou n d st ea k; i f necess ary, add
s ma l l a mou nt of wat er ) . Wh i l e meat s i m
mer s, prepare Poppy Seed Nood l es .
Mi x 114 cup wat er and t he fl ou r; st i r i nt o
meat mi xt u re. Add mu s h rooms and on i on .
Heat t o boi l i ng, s t i r r i ng con st a nt l y. B oi l
and s t i r 1 mi n u t e. S t i r i n sou r cream a n d
heat t h rough. Serve on t he nood l es .
2 servings.
Poppy Seed Noodles
Cook 4 ou nces nood l es ( about 1 V2 c u ps )
i n 1 qu a rt boi l i ng s a l t ed wat er ( 2 t easpoon s
sa l t ) u n t i l t ender , abou t 7 mi n ut es . Dra i n
nood l es and ret u r n t o s aucepa n . Add 1
t abl es poon bu t t er or ma rga r i ne a nd 1 t ea
s poon poppy seed and t oss.
CHERRY TOMATO-BRUSSELS SPROUTS
SALAD
Y2 pac kage ( 1 0- ou nce s i ze) f r ozen
B r u ss el s s prout s *
1/ cup oi l - and-vi negar dress i ng
or I t a l i a n d ress i ng
1 c u p cherry t omat oes
2 l et t uce c ups
Cook B r u s s el s s prout s as d i rect ed except
-u se o n l y h a l f t he a mou n t s of wat er a nd
sa l t cal l ed for on package. Dra i n . Pou r
d res s i n g on hot B ru s s el s s prout s . Cover
and ref r i ger at e at l eas t 3 h ou rs.
Cut t omat oes i n t o ha l ves; add t o Br us s el s
s prou t s a nd t oss. Serve i n l et t uce c u ps .
2 s ervings.
*Leftover frozen Brussels sprouts? Serve
l at er i n t he week as t he veget abl e a t a n
ot her mea l . Es pec i a l l y good wi t h h a m,
por k or t u rkey.
PEACHES FLAMBf
Van i l l a i ce crea m
2 t a bl es poons apr i cot j am
2 t abl es poons s uga r
Y c u p wat er
Y2 t eas poon l emon j u i ce
1 can ( 831 ou nces ) s l i ced peaches ,
d ra i n ed
2 t a bl es poons brandy
Scoop i ce cream i n t o ba l l s ; pl ace i n f r eezer
wh i l e prepar i ng sauce. I n s ma l l chafi n g
di s h or s aucepan , heat j a m, s uga r, wat er
and l emon j u i ce, s t i r r i ng occas i on a l l y,
u n t i l s yr u py, about 5 mi n u t es . Add peaches
and heat t h rough. Hea t brandy u n t i l
war m; pou r on peac hes a n d i g n i t e i m
med i at el y. S poon peaches a n d s auce on
i c e crea m.
2 s ervings.
84 Basi c Know- How
e eat
Si nce meat takes t he bi ggest
bi te out of your food budget ,
i t pays t o get t he most val ue
and good sol i d nut ri t i on f or
your money. That ' s not al ways
easy. What appears to be a
j ui cy steak at t he meat count er
may t ur n out to be an expen
si ve mi s-steak at your tabl e.
I nescapabl e concl usi on : I t ' s
i mportant t o be a smart meat
shopper.
How to Buy
Look before you buy. Look for
f l ecks of fat wi t hi n t he l ean as
your cl ue to the meat ' s j ui ci
ness, fl avor and t enderness.
Lean meat t hat i s br i ght col
ored, f i rm and f i ne text ured
denotes hi gh qual i ty. Look,
too, f or an off i ci al i ndi cat i on of
qual i ty.
Except for fresh pork, al most
al l meat i s i nspected and
graded by t he Uni ted States
Department of Agr i cul t ur e. The
round federal i nspect i on stamp
or the USDA shi el d assures
you that t he meat i s tabl e
worthy. Grades of meat are
i dent i fi ed on the USDA shi el d
as "Pr i me, " "Choi ce" or
"Good. " There are l esser
grades, but you aren ' t l i kel y to
encount er t hem at t he store.
On the other hand, you won ' t
f i nd much " Pr i me" ei t her
most of t hi i s bought by
restaurants.
A package of meat t hat
doesn' t carry ei t her t he stamp
or t he shi el d i sn' t necessari l y a
rej ect. Uncl e Sam' s seal of ap
proval may have been marked
on a part of the ani mal whi ch
was tri mmed away. Or i f you ' re
buyi ng somethi ng l i ke l i ver or
ground beef, you won' t f i nd a
l abel at al l . And i n t he case of
veal , al thoug h it is graded, i t ' s
more l i kel y to carry a l abel t hat
says somethi ng l i ke " Mi l k- Fed
Veal , " whi ch doesn' t real l y i n
di cate how hi gh up i n t he veal
echel on that package of meat
bel ongs.
Act ual l y, asi de from bei ng
aware of meat grades, another
good way t o shop f or meat i s
t o f i nd a pat i ent , knowl edge
abl e meat man who wi l l tel l you
what you need to know and
whose wares haven ' t d i sap
poi nted you. Even i n t he l arg
est super market t here i s usu
al l y someone to gu i de you
t hrough the compl exi t i es of
ani mal anatomy.
A fi nal word on meat sel ec
t i on: Don' t equat e cost wi t h
nut r i t i on ! Budget cut s have as
much protei n val ue as t hei r
h i g her - pr i ced c ou s i n s . J u st
cook t hem ri ght and t hey' l l be
f l avorful , del i ci ous and t ender .
The USDA g r ades i n d i cat e
qual i ty, not nut r i t i onal val ue.
How Much t o Buy
Here' s an answer you may not
t hi nk very hel pfu l : " I t al l de
pends. " On t he face of i t , t hat ' s
HOW MUCH TO BUY?
BONELESS CUTS
( such as ground meat , stew meat, t enderl oi n)
BONELESS ROASTS
(such as rol l ed beef, pork shoul der, beef t i p)
MEDI UM BONE I N
( such as pot roast , count ry-styl e ri bs)
LARGE BONE I N
( such as shanks, short r i bs, spareri bs)
V to % l b.
per servi ng
% to Y l b.
per servi ng
Y2 to % l b.
per servi ng
% to 1 l b.
per servi ng
hard l y def i ni ti ve. On t he other
hand, you can take comfort i n
t he fact t hat i n buyi ng meat,
t here' s pl enty of room to move
around. The "al l depends" are
these:
0 How much act ual meat (ver
sus bone and fat) you ' l l get to
t he pound. (A pound of ground
beef wi l l obvi ousl y go qu i te a
bi t fart her t han a pound of
sparer i bs wi l l . )
0 How ol d, how acti ve and
how hungry t he eaters are.
0 How much t i me you have for
fi xi ng and how much space for
stori ng.
0 How good a buy you can
get . I t may wel l be wor t h you r
whi l e t o buy a t u rkey or l arge
roast and pl an t o use i t for sev
er al meal s.
How t o Store
In the refrigerator: As wi t h al l
per i shabl es, t he watchword i s
speed. The shorter t he t i me
l apse between t he meat coun
t er and your ref r i gerator, t he
l ess chance t here wi l l be of t he
meat l osi ng f l avor or spoi l i ng.
To be at i ts best, use fresh
meat wi t hi n 2 or 3 days, g round
beef and vari ety meats ( l i ver,
t ongue and so fort h) wi t hi n 24
hours. There' s no harm i n
keepi ng meat i n i ts store wrap
for a day or two, but i t' s a good
i dea to l oosen t he ends of t he
package to l et ai r reach t he
meat . The obj ect of t hi s maneu
ver i s t o dry t he surface of t he
meat ever so sl i ght l y; t hi s seal s
i n t he j u i ces and al so sl ows t he
growth of bacter i a.
Cured and smoked meats,
sausages and sandwi ch meats
are best ref r i gerated i n t hei r
or i g i nal packages unt i l opened.
Then bundl e t he l eftovers i n a
pl ast i c bag or t i ght wrappi ng.
A cured ham ( i n i t s or i gi nal
wrap) can be stored i n t he
ref r i gerator up to 2 weeks.
Most canned hams shoul d be
stored i n the refri gerator. If un
opened, they can be kept safel y
up to 6 mont hs.
Leftover cooked meat ? Same
treat ment . Cool qui ckl y; cover
and refri gerate promptl y. Fi n
i sh up i n 1 or 2 days . . . or wrap
t i ghtl y and freeze; the ti me l i m
i ts are:
0 Pl ai n-1 mont h
0 Wi t h broth or gravy-6
months
In the freezer: I f you pl an to
freeze meat, do i t as soon after
shoppi ng as possi bl e - be
cause the qual i ty you put i n i s
t he qual i ty you ' l l take out.
Just about al l meats freeze
wel l and mai ntai n thei r qual i ty
i f wrapped properl y, frozen
qui ckl y and stored at a tem
perat ure of oo or bel ow. Be
sure to use a moi stu re-vapor
proof wrap such as heavy- duty
al umi num foi l , heavi l y waxed
freezer paper or speci al l y l am
i nated paper. Wrap the meat
ti ghtl y-the i ntent here is to
el i mi nate as much ai r as pos
si bl e from wi thi n the package.
An i mproperl y wrapped pack
age can spel l di saster. I f ai r
gets i n, i t wi l l draw moi st ure
from the meat and the meat wi l l
become dry, l ess fl avorful and
show i ndi cat i ons of freezer
burn ( di scol orat i on) .
Meat bought al ready frozen
can go from t he store' s freezer
to yours "as i s, " but don' t for
get to mark i t wi th the date.
( Make sure the meat cut and
i ts wei ght are al so noted. ) You
can al so freeze fresh meat i n
the transparent wrap i t comes
i n-provi di ng you pl an to use i t
wi thi n a week or two. For l ong
er storage, t uck the ori g i nal
package i nto a heavywei ght
pl ast i c bag , or overwrap wi t h
any stu rdy freezer materi al .
Press al l t he ai r out of t he
package before seal i ng.
To conserve freezer space
Basi c Know- How 85
HOW LONG TO STORE?
( For best qual i ty, consi der t hese peri ods maxi mum. )
DAYS MONTHS
In Refri gerator In Freezer
(35 to 40" F.) (0" F.)
Steaks ( beef)
Chops ( l amb and pork)
Ground Meats
Stew Meats
Roasts ( beef and l amb)
Roasts ( pork)
Li ver and Vari ety Meats
Corned Br i sket
Frankf urt ers
Bacon
Sausage ( pork)
Ham ( hal f)
Ham ( sl i ces)
Ham ( canned)
Luncheon Meats
Sausage ( smoked)
Sausage ( dry and semi dry)
and save t i me l ater, you may
want to get your meat ready for
t he pan before freezi ng. Tri m
off excess fat ; di vi de meat i nto
port i ons; form ground beef i nto
patt i es; separate chops , smal l
steaks and patt i es wi t h a dou
bl e t hi ckness of al umi num foi l
or waxed paper. Such do
aheads wi l l make l i fe easi er for
you at t he t hawi ng end. The
onl y t hi ng you don' t want to do
i s season meat beforehand, as
sal t short ens f reezer l i fe.
Remi nder: Label and date
not onl y wi th t he date you put
t he package i n but al so wi t h
t he " expi rati on date , " by whi ch
t i me you shoul d check i t out.
Fol l ow t he chart above for an
i dea of how l ong speci fi c meats
can be stored before qual i t y
begi ns t o go not i ceabl y down
hi l l . Note that these maxi mum
t i mes appl y only i f your freezer
stays at o o or col der . If your sol e
freezer space i s l ocated over the
ref ri gerator compart ment and
has no separate door , you
shoul dn ' t count on keepi ng
3 to 5
3 to 5
1 to 2
1 to 2
3 to 5
3 to 5
1 to 2
7
8 to 1 2
3 to 4
2 to 3
2 to 3
8 to 1 2
4 to 8
3 to 4
1
7 1
7 1
1 to 2
3 to 5
3
1 to 2
1 to 2
1 to 2
6 mont hs
3 to 5
Don' t freeze
Don' t freeze
Don' t freeze
Don' t freeze
7
1 4 to 21
foods frozen for l onger than a
week: A constant temperature of
0 j ust i sn' t possi bl e under
those condi t i ons.
To thaw: Fi rst know t hat frozen
meat can be cooked sati sfac
tori l y whi l e st i l l i n i ts frozen
state (wi th the except i on of
t hi ck pork steaks and pork
roasts, whi ch must be at l east
part i al l y t hawed i n order to i n
sure t horough cooki ng) . Bu t i f
you do choose to thaw you r
meat before cooki ng, a few
easy dos and don ' ts wi l l hel p
t o keep i t i n t he pi nk of condi
t i on.
Sl ow-t haw method-I f pos
si bl e, al l ow meat to t haw, sti l l
f reezer-wrapped, i n t he refr i g
erator. For a 3- to 5- pound
roast, i t wi l l t ake 3 to 5 hours
per pound. For a 1 - i nch steak,
count on approxi matel y 1 2 to
1 4 hours.
Fast -t haw met hod-Al t hough
t here i s some chance of spoi l
age, meat can be t hawed at
room temperat u re. Keep
86 Basi c Know-How
wrapped. For smal l roasts, al
l ow 1 t o 2 hours per pound.
For a 1 - i nch steak, al l ow 2 t o 4
hours. Cook the meat whi l e i t ' s
sti l l chi l l ed.
Fastest-thaw method-Meat
that i s desti ned to be brai sed
or pot roasted can be thawed
by cover i ng t he seal ed pack
age wi t h col d water. Then
there' s the . . .
No-thaw method-You can
start to cook al most any cut of
meat whi l e i t' s sti l l frozen ; j ust
add extra cooki ng t i me.
Cooki ng Frozen Meat
Roasts: A smal l roast wi l l take
from one thi rd to hal f agai n as
l ong to cook as one that has
been t hawed. The actual addi
t i onal t i me depends on t he
t hi ckness. Let t he roast cook
about an hour before i nsert i ng
t he meat thermometer.
Steaks, chops, burgers: These
wi l l take from one fourth to hal f
agai n as l ong to cook as meat
that has been t hawed. To broi l
-Keep t he meat fart her away
from the ' heat source than you
do when i t ' s t hawed; t hi s wi l l
prevent i t from bei ng charred
on the outsi de and raw i n the
cent er. (Add an addi t i onal di s
tance of 2 i nches for any cut
t hi cker than % i nch. ) To pan
broi l -Be sure to heat t he ski l l et
before addi ng t he meat, and
brown i t qui ckl y. The i dea i s to
beat t he thaw to t he d raw. I f
the su rface starts to t haw be
fore i t ' s browned, chances are
i t won' t brown wel l at al l . Once
the meat i s browned, t urn down
the heat to l et i t cook to t he
desi red degree of doneness.
A word about refreezing: Meat,
once t hawed, can be refrozen
only i f some i ce cryst al s r e
mai n. But don' t expect meat t o
be as f l avorful or j ui cy i f i t ' s
refrozen , as some of t he good
j ui ces wi l l have been l ost i n
t he ori gi nal thaw-out.
fish
For a change-of-pace, hi ghl y
nut ri t i ous meal t hat can be as
ki ndl y i n cost as it is i n cal or i es,
f i sh i s your di sh. What ' s more,
f i sh i s qui ck to f i x, and most
vari eti es come i n handy serv
i ng- si ze port i ons.
Fresh Fish
When you shop for a whol e
f i sh, l ook for br i ght , cl ear, bul g
i ng eyes; fi rm f l esh t hat spr i ngs
back when pressed ; reddi sh
pi nk gi l l s; shi ny, bri ght -col ored
scal es, cl ose to t he ski n. Al l
fresh f i sh shoul d smell fresh
and not too strong. For each
servi ng , you ' l l need:
D Whol e-% to 1 pound
D Steaks-Y pound
D Fi l l ets-V to Y pound
To store i n refrigerator: Wrap
i n moi st ure- proof ai rt i ght ma
teri al , or pl ace i n a t i ght l y cov
ered contai ner and ref r i gerate
pronto! ( Onl y the col dest sec
ti on of you r refr i gerator wi l l
do. ) I f you don' t pl an t o use t he
f i sh i n a day or two, freeze i t .
To freeze: Assumi ng whol e f i sh
has been cl eaned ( and scal ed
i f necessary) , wash under run
ni ng col d water , drai n, gent l y
pat dry and wr ap t i ght l y i n
a moi st ure-vapor- proof wrap
such as heavy foi l , f reezer pa
per or pl ast i c wrap.
Steaks and f i l l ets shoul d be
separated by a doubl e thi ck
ness of foi l or waxed paper
and t hen t i ghtl y wrapped.
Label and date al l packages.
To thaw: Pl ace sti l l -wrapped
f rozen fi sh i n t he refr i gerator
( al l ow about 8 hours to t haw a
1 - pound package) . For speed
i er thawi ng, l eave f i sh i n i ts
freezer wrap and cover wi t h
col d water . changi ng t he water
frequent l y (a 1 - pound package
wi l l thaw i n about 2 hours) .
Fi l l ets and steaks can be
cooked wi thout t hawi ng-but
gi ve t hem extra cooki ng t i me.
Frozen Fish
Frozen fi sh comes i n an ever
i ncreasi ng vari ety of port i ons
i n addi t i on t o steaks and f i l l ets
-squares, rounds, sti cks, rec
tangl es-some breaded, some
not, some precooked, some
ready for cooki ng. Asi de from
rel yi ng on t he package for
di rect i ons, t here are j ust a few
general "need to knows":
D V t o Y pound serves one.
0 Fi sh porti ons and st i cks
shoul d go di rectl y from freezer
to pan ; don' t t haw t hem f i rst. I f
t hey do t haw, use i mmedi atel y;
don' t refreeze.
0 Storage l i mi t-6 months.
Shel l fish
Al though usual l y consi dered a
l uxury, i n t he smal l quant i t i es
needed for two, shel l f i sh i s
often no more costl y t han meat.
Especi al l y si nce i t takes so
wel l to bei ng stretched wi t h
sauces, pasta or r i ce. Fi gure an
average servi ng about l i ke t hi s:
0 Shr i mp-S to 7 l arge ( about
1 5 per pound) or 1 0 to 1 5
medi um ( about 28 per pound)
0 Lobster tai l s-1 l arge or 2
smal l
D Lobster meat-% pound
D Crabmeat-% pound
D Scal l ops-V to Y pound
0 Oysters, cl ams-V2 pi nt
shucked or 6 i n t he shel l
Be sure t he shel l s of oysters
and cl ams are t i ght l y cl osed.
Shr i mp and scal l ops shoul d
have a cl ean , fresh smel l ;
whol e l obsters shoul d b e al i ve
(or cooked) .
Refri gerate a l l shel l f i sh
promptl y and use as soon as
possi bl ewi th i n 1 day. Ob
serve t he same gui del i nes for
shel l f i sh bought frozen as for
other f i sh.
The pl easures of poul tr are
many, and not the l east of
these is economy. But t hat ' s
j ust for starters. Count al so
among i t s attri butes . . .
0 Vari ety-dozens of ways to
buy i t.
oversat i l i ty-hundreds ofways
to fix i t.
0 Avai l abi l i ty-no more j ust
the Sunday chi cken and t he
Thanksgi vi ng turkey; you can
enjoy poul try any day and any
season.
How to Buy
Broiler-fryer chicken: About
1 Y to 3 pounds; al l ow Y to 1
pound per person. Comes fresh
or frozen and ei ther ready-to
cook or cooked and ready to
reheat. Buy whol e, hal ved,
quartered or cut i nto servi ng
pi eces. Al so packaged i n parts:
drumsti cks, breasts, t hi ghs,
wi ngs, l i vers, gi zzards. Even
t hough you may pay a l i t t l e
more per pound, chi cken parts
can be a thri fty no-waste buy
f or two. Besi des, you can start
wi th your favori te pi eces ! The
broi l er-fryer i s real l y an al l - pur
pose chi cken ; sui tabl e prepara
t i on methods i ncl ude not onl y
broi l i ng and fryi ng but al so
roasti ng and stewi ng. For cas
serol es and di shes l i ke
creamed chi cken, remember
that a 2 -pound broi l er-fryer
yi el ds approxi matel y 2 cups
cut- up cooked chi cken.
Roaster chicken: Wei ghi ng 3
to 5 pounds, t hi s i s a l i ttl e l arger
and ol der t han t he broi l er-fryer.
I t i s the best choi ce for roasti ng
but can al so be used f or stew
i ng.
Rock Corish hen: About 1
to 1 Y2 pounds. The smal l er si ze
of t hi s mi ni member of the
chi cken fami l y i s j ust ri ght for
a si ngl e servi ng ; the l arger si ze
i s f i ne for two. Usual l y comes
frozen. Can be roasted stuffed
or unstuffed, or can be spl i t
and broi l ed.
Duckling: About 3 to 5
pounds wi l l be fi ne for two. A
speci al treat for dark-meat
l overs, for unl i ke chi cken and
turkey, even the breast i s dark.
Comes whol e, fresh or frozen.
Roast whol e, stuffed or un
stuffed, or cut up f or brai si ng
or baki ng.
Turkey: A 4- to 9-pound fryer
roaster i s the best si ze for two
(al l ow Y to 1 pound per per
son) . Comes whol e, fresh or
frozen; frozen t urkeys may be
stuffed or unstuffed. Al so avai l
abl e hal ved, quartered, cut i nto
servi ng pi eces or by the part
( dr umst i cks, t hi ghs, wi ngs and
occasi onal l y breasts) . Roast ;
cut- up fryer- roaster can al so
be broi l ed, panfri ed, brai sed
or barbecued.
Boneless turkey roll: About 2
to 5 pounds. Comes frozen,
wi th al l whi te meat or a com
bi nat i on of whi te and dark
meat . Avai l abl e wi th or wi thout
g ravy.
Ground turkey: Sol d by t he
pound, l i ke ground meats ( Y2
pound serves two) . Low i n fat
and l ow i n cal or i es, t hri fty, tasty
ground t urkey i s al most as ver
sat i l e as hamburger . Fol l ow t he
same st or i n g and f r eez i n g
di rect i ons a s for ground beef
(see page 85} .
How to Store
In the refrigerator: Qui ck-to
the refri gerator . . . and al ways
where i t ' s col dest ! Keep l oosel y
covered or i n i ts transparent
store wrap. Use wi thi n 1 to
2 days.
In the freezer: For short-term
storage (up to 2 weeks) , the
transparent store wrap does
Basi c Know-How 87
ni cel y for prepackaged poul
t ry. I f you pl an t o freeze l onger,
overwrap the st ore package
wi th a moi st ure-vapor-proof
wrap ( heavy-duty foi l , pl ast i c
wr ap or a pl asti c bag) . Or wash,
pat d ry and wrap snugl y i n you r
favori te freezer materi al . ( Gi b
l ets shoul d be frozen sepa
ratel y. ) And don ' t forget to
l abel and date packages. Stor
age l i mi t at oo or l ower:
0 Poul t ry-6 months
0 Gi bl ets-6 months
To thaw: Sl owl y, sl owl y i s the
best way. Whi ch means t haw i n
the refri gerator rat her than on
the ki tchen counter. Al l ow t he
fol l owi ng t i mes:
0 Chi cken parts-4 to 9 hours
0 Whol e chi cken-1 2 hours
0 Rock Corni sh hen-9 to 1 2
hours
0 Turkey parts-9 to 1 2 hours
0 4- to 9-pound turkey'1 to
2 days
I n a hurry? Cover frozen
poul try, sti l l t i ghtl y wrapped,
wi th col d water, changi ng t he
water occasi onal l y. A whol e
chi cken wi l l thaw i n 1 to 2
hours; a whol e t urkey i n 3 to
4 hours.
Leftover cooked poultry? Store
wel l -wrapped i n the refri ger
ator for 1 to 2 days (always
package any stuffing sepa
rately). Freezer t i mes:
0 Pl ai n-1 mont h
0 Wi th broth or g ravy-6
mont hs
Freezing tips: I s poul try frozen
beyond the recommended t i me
l i mi ts sti l l safe? I f properl y
stored, yes. But don' t expect
the taste or text ure to be as
good. Can poul try be refrozen
once i t' s t hawed? Better not !
Al though t here i s t hi s excep
t i on : Frozen , uncooked poul t ry
can be t hawed and cooked
and the l eftovers t hen frozen
for anot her t i me.
88 Basi c Know-How
Some tood eeat Choies for 'wo
LOOK FOR THESE CUTS
BEEF
Ground: Use i n patt i es, l oaves or mai n- di sh casserol es. Regul ar
( 25 to 30% fat , some shri nkage) , Lean ( 20 to 25% fat, l ess shr i nk
age) , Extra Lean ( 1 5 to 20% fat , very l i tt l e shri n kage) .
Short Ri bs: Cut from t he ends of chuck or r i b roast s.
Stew Meat: Cut from chuck, t i p, short pl ate and foreshank. Usual l y
cut i nto 1 - i nch pi eces ; shoul d contai n smal l amount of fat .
Chuck Roast : Choose arm ( round bone) , bl ade or bonel ess roasts ;
can be cut up and cooked i n smal l quant i t i es.
Chuck Steak: Avai l abl e ei t her bonel ess or wi t h a round or bl ade
bone. Economi cal .
Top Loi n Steak: Smal l steak i n t he short l oi n ; has no t ender l oi n.
Just t he r i ght si ze f or i ndi vi dual servi ngs.
Cubed Steak: Al so cal l ed Mi nute Steak. Machi ne- cu bed.
Flank Steak: Al so cal l ed London Broi l . Long, coarse f i ber s; some
t i mes scored i n di amonds for t enderness.
Porterhouse Steak: Has a sect i on of tender l oi n and a sect i on of
top l oi n steak di vi ded by a T-shaped bone. Tenderl oi n can be re
moved and served separatel y as Fi l et Mi gnon.
Ri b Steak: Cut from-t he r i b sect i on-act ual l y t hi s i s a sl i ce of r i b
roast, wi t h bone or bonel ess.
Ri b Eye Steak: Al so cal l ed Del moni co Steak. Cut from t he eye of
beef ri b. Bonel ess, has l i ttl e fat, very t ender .
Round Steak: The top round i s somet i mes more tender t han t he
bottom round. ( Large steaks can be cut i nto meal - si ze port i ons. )
Economi cal because of very l i tt l e waste.
Si rloi n Steak: Bone i n or bonel ess; t he amount of bone vari es from
steak to steak. Less expensi ve t han most steaks, i t' s a good choi ce
for two.
T- Bone Steak: Si mi l ar to port erhouse but smal l er, wi th a smal l er
t enderl oi n port i on .
Tenderl oi n Steak: Better known as Fi l et Mi gnon. Bonel ess, very
l i tt l e fat , tenderest of al l steaks ; expensi ve.
COOK THEM PROPERLY
Broi l . Panbroi l . Pantry.
( Bake l oaves and
casserol es. )
Brai se or cook i n l i qui d.
Brai se or cook i n l i qui d.
Brai se.
Brai se. Can be broi l ed i f of
hi gh qual i ty or i f t enderi zed.
Broi l . ( Panbroi l if l ess t han
3 i nch t hi ck. )
Pantry.
Brai se. Can be broi l ed i f of
hi gh qual i ty and mar i nated.
Broi l . ( Panbroi l if l ess t han
3 i nch t hi ck. )
Broi l . ( Panbroi l i f l ess t han
3 i nch t hi ck. )
Broi l . ( Pan broi l i f l ess t han
3 i nch t hi ck. )
Brai se. Can be broi l ed i f of
hi gh qual i ty or i f t enderi zed.
Broi l . ( Pan broi l if l ess t han
3 i nch t hi ck. )
Broi l . ( Panbroi l i f l ess t han
3 i nch t hi ck. )
Broi l .
Broi l i ng Panbroi l i ng Panfryi ng
For tender steaks and chops,
sl i ced ham, bacon, ground
meat, baby beef l i ver. ( Steaks
and chops shou l d be at l east
% i nch t hi ck. )
1. Set oven to broi l and / or
550.
2. Broi l wi t h meat su rface 2
to 5 i nches ( dependi ng on
t hi ckness) f r om heat unt i l
brown. Season onl y aft er
browni ng.
3. Turn and broi l t o desi red
degree of doneness. Season .
For tender steaks an d chops,
sl i ced ham, bacon, g round
meat. (Al l cuts shoul d be t hi n
no more t han 1 i nch t hi ck. )
1 . Pl ace meat i n heavy ski l l et .
( For very l ean meat cut s, br ush
ski l l et wi t h shorten i ng. )
2. Do not add fat or water. Do
not cover.
3. Cook sl owl y. Turn occasi on
al l y t o brown and cook meat
evenl y. Pou r off fat from ski l l et
as it accumul ates.
4. Cook unt i l done. Season .
For t hi n, t ender steaks and
chops, cut l ets, ground meat,
l i ver and pi eces whi ch have
been t enderi zed by scor i ng,
cubi ng or g ri nding.
1 . Brown on both si des i n
smal l amount of fat . ( Fat i s not
needed i n a pan wi t h non
st i ck coat i ng. )
2. Season wi t h sal t and pepper.
3. Do not cover.
4. Cook over medi u m heat,
t ur ni ng occasi onal l y, unt i l
done.
Basi c Know- How 89
Some (ood ceat Choiees for cwo
LOOK FOR THESE CUTS
PORK
Bacon: The cured and smoked si de of por k.
Canadi an-styl e Bacon: A cured and smoked bonel ess l oi n of por k,
l eaner t han regul ar bacon.
Chops: Bl ade, ri b, l oi n and si r l oi n chops are avai l abl e, cut t hi ck or
t hi n. Extra- t h i n chops cook qu i ckl y and ar e a t i me- saver.
Ham Sl i ce: Cut from smoked ham. Avai l abl e i n a vari ety of t hi ck
nesses.
Canned Ham: The 1 % - pound si ze i s good for two. Fol l ow d i rec
t i ons on can .
Ri bs: ( Sparer i bs, back r i bs and count ry-st yl e r i bs. ) Proport i on of
meat to fat to bone vari es consi derabl y; pr i ces vary accordi n gl y.
Sausages: Avai l abl e i n g reat vari ety-f ran kfu rt ers, Pol i sh sausages,
bratwu rst , knackwu rst, etc.
Smoked Chops: Onl y t he l oi n cut i s avai l abl e.
Smoked Shoul der Rol l : Bonel ess. Li ke Canad i an- styl e bacon, but
has more fat di st r i buted t h roughout t he meat. Economi cal . A 1 - to 2-
pound si ze i s good f or two. Fol l ow package d i rect i ons or use
l i ke ham.
Steak: Ar m or bl ade cut s ar e avai l abl e. A g ood buy.
Tenderl oi n : Bonel ess ; whol e, s l i ced or f l attened . Very t ender .
Frozen tender l oi ns ar e good for two; f ol l ow package d i rect i ons.
LAMB
Chops: Shoul der , r i b, l oi n and s i rl oi n chops are avai l abl e. ( Shoul der
chops are t he most economi cal . )
Ground: Made f rom t h e l es s t ender cut s. Shape i nto meat l oaf or
patt i es.
Shanks: Foreshanks and h i ndshanks ar e avai l abl e. A 1 - pound
shan k i s j ust ri g ht f or one person.
VEAL
Chops: Ri b, l oi n and si r l oi n chops are avai l abl e.
Cutlets: Cut from round st eak.
Roasti ng
For l arge, tender cuts of beef,
veal , pork and l amb.
1 . Pl ace fat si de up on rack i n
shal l ow roast i ng pan.
2. I nsert meat t her momet er so
i t i s cent ered i n t hi ckest part,
not rest i ng i n fat or on bone.
3. Do not add water. Do not
cover.
4. Roast at 325
unt i l done.
( See roast i ng charts for t i me,
t emperat u re and deg ree of
doneness. )
Braisi ng
For l ess t ender meat cut s
( pot roasts, round steak, short
r i bs) , stew meat and some t en
der cut s ( por k chops and cut
l ets) .
1 . Brown on al l si des i n heavy
pan , ski l l et or Dutch oven , add
i ng f at i f necessary.
2. Season wi t h sal t and pepper.
3. Add smal l amount of l i qui d
i f necessary.
4. Cover t i ght l y. Si mmer on t op
of range or i n 300 to 325
oven
unt i l meat i s tender.
COOK THEM PROPERLY
Broi l . Pan broi l . Pant ry.
Roast ( bake) . Broi l . Pan
broi l . Pant ry.
Roast ( bake) . Broi l . Pan
broi l . Br ai se.
Roast ( bake) . Broi l . Pan
broi l . Pant ry.
Roast ( bake) .
Roast ( bake) . Brai se.
Roast ( bake) . Broi l . Pan
broi l . Pant ry.
B roi l . Roast ( bake) .
Roast ( bake) . Cook i n l i qu i d.
B roi l . Pan broi l . Pant ry.
Brai se. Pantry.
Roast ( bake) . Pantry. Brai se.
Broi l . Pan broi l .
Roast ( bake) . Broi l . Pan
br oi l . Pant ry.
Brai se. Cook i n l i qui d.
Br ai se. Pantry.
Br ai se. Pantry.
Cooki ng i n Liqui d
For l arge, l ess t ender meat
cut s ( beef cor ned br i sket , por k
hocks, l amb shanks) and stew
meat.
1. Brown meat on al l si des i n
own fat or ot her fat , i f des i red,
i n heavy pan, ski l l et or Dut ch
oven .
2. Cover meat wi t h l i qu i d.
3. Season ; cover an d s i mmer
u n t i l t ender.
4. Add veget abl es j u st l ong
enough before servi ng to cook
t hem t hrough.
90 Basi c Know-How
Some Good Vegetble Choiees for 'wo
WHAT TO BUY
Artichokes
( 1 per person)
Asparagus
(1 bunch-Y2 to %
pound)
Cabbage
(1 smal l head-2
cups shredded)
Carrots
( 1 bunch-5 or 6
medi um)
Caul iflower
(1 smal l head or %
l arge head)
Celery
( 1 smal l bunch)
Corn on the Cob
(About 4 ears)
Cucumber
(1 medi um)
Eggplant
(1 smal l -% to %
pound)
Lettuce
(1 medi um head
l ettuce yi el ds
about 6 cups
bi t e-si ze pi eces)
Mushrooms
(% to % pound)
WHAT TO LOOK FOR
Thi ck, green, fresh- l ooki ng l eaves
on pl ump, compact, gl obul ar
heads; avoi d spreadi ng l eaves.
Smooth, round spears wi t h a fresh
appearance. Ti ps shoul d be cl osed
and compact.
A f i rm head, wi th fresh, wel l
col ored outer l eaves.
Smooth, f i rm, wel l shaped ; a good
orange col or.
Cl ean, compact , whi te to creamy
whi te curds (the edi bl e whi te por
t i on) ; good green l eaves.
Cr i sp, sol i d stal ks wi th a gl ossy
surface. Avoi d bunches wi th d i s
col orati on of center stal ks.
Green, f resh- l ooki ng husks. The s i l k
at t he hus k openi ng shoul d be dark
brown , and the ears shoul d be wel l
covered wi t h pl ump kernel s.
Fi r m, good green col or , not too
l arge i n di ameter. Avoi d cucumbers
that l ook wi t hered or shri vel ed.
Fi rm, heavy, wi t h smooth ski n of
an even dark purpl e col or . Avoi d
eggpl ants that ar e soft , shri vel ed
or marked wi t h dark brown spots.
Fresh, unwi l ted greens. Head l et
t uce shoul d be medi um f i rm and
of medi um si ze; outer l eaves, vary
i ng from l i ght to dark green, shoul d
be free of rust marks.
Sel ect wel l - rounded heads of
Boston, heavy for t hei r si ze, wi t h
t ender l eaves rangi ng from whi te
to med i um green.
Look for fai rl y compact heads
of romai ne; the l ong green outer
l eaves shoul d be sti ff, wi t h whi te
to l i ght green ri bs.
Fi rm caps of whi te or creamy col
or, dependi ng on the speci es.
Avoi d mushrooms wi t h f l at , open
caps or cracked stems.
HOWTO STORE
Store i n ref ri gerator, ei t her i n cr i sp
er or pl asti c bag. Wi l l keep up to 4
days.
Store i n ref ri gerator, ei t her i n cr i sp
er or pl asti c bag. Wi l l keep up to 2
days.
Store i n ref ri gerator, ei ther i n cr i sp
er or pl asti c bag. Wi l l keep up t o
4 weeks.
Store i n ref ri gerator, ei ther i n cr i sp
er or pl ast i c bag. Wi l l keep up to 2
weeks.
Store i n refri gerator, ei ther i n cri sp
er or pl ast i c bag. Wi l l keep up to 5
days.
Store i n ref ri gerator, ei t her i n cr i sp
er or pl ast i c bag. Wi l l keep up to 8
days.
For best eat i ng qual i ty, cook as
soon as possi bl e after pi cki ng. I f
you must store corn, ref r i gerate un
husked and uncovered. Wi l l keep
up to 2 days.
Store i n ref r i gerator, ei ther i n cr i sp
er or pl ast i c bag. Wi l l keep up to 2
weeks.
Store i n ref r i gerator , i n cri sper. Wi l l
keep up t o 2 weeks.
Store as soon as possi bl e i n re
f r i gerator, ei t her i n cri sper or pl ast i c
bag. Before stori ng, wash l ettuce
under runni ng col d wat er; drai n or
pat dry thoroughly. Head and ro
mai ne l ettuce can be kept up to 1
week, other vari et i es for a shorter
t i me.
Store i n ref r i gerator ( spread on
shal l ow pan or tray; cover wi t h
damp cl ot h) . Wi l l keep up to 4 days.
Before usi ng, wi pe wi t h damp cl oth
or ri nse and wi pe d ry.
Basi c Know-How 91
Some Good Vegetble Choiees for 'wo
WHAT TO BUY
Onions
( V2 pound)
Parsley
(1 bunch)
Peppers (Sweet Bel l )
(1 medi um)
Potatoes
(2 medi um potatoes
or 3 pound new
potatoes)
Spinach
(1 pound of fresh
spi nach, cooked)
Squash
(1 medi um acorn
squash or 2 to 4
zucchi ni )
Sweet Potatoes
( 2 medi um)
Tomatoes
(1 pound)
WHAT TO LOOK FOR
Hard, f i rm gl obes; paper-thi n out er
ski ns. (Yel l ow and whi te g l obe
on i ons are t he most common and
are pr i mar i l y used f or cooki ng.
Ber muda-type on i ons have a mi l d
f l avor and are i deal for sl i ci ng , eat
i ng [ raw] and cooki ng. Spani sh
oni ons ar e easy to sl i ce and g reat
i n sal ads. )
Cr i sp, br i ght , deep g reen l eaves.
Rel at i vel y heavy i n wei ght, wi t h
f i r m, wel l -shaped, t hi ck "wal l s. "
Col or shoul d be a medi um to dark
green.
Evenl y shaped , matu re, of medi um
si ze, fi rm and wi t hout cut s, bl em
i shes, g reen di scol orat i on or
sprouts. General - pu rpose potatoes
-l i ke Russet Burban k, Cherokee,
Kennebec-are meal y and excel l ent
for baki ng and mashi ng. New po
tatoes shoul d be wel l shaped, f i r m,
free from bl emi shes and sunburn ;
they are i deal boi l ed and i n sal ads.
Cr i sp, dar k green l eaves; avoi d
l eaves t hat ar e crushed or wi l ted.
Tough- ski nned acorn squash, hard
and heavy for i ts si ze; avoi d sunken
or mol dy spots and ski n punct ures.
Zucchi n i shoul d be f i rm and wel l
formed wi t h tender, gl ossy ski ns.
Smoot h, pl ump, dry; uni form i n
shape and col or.
Wel l formed, smoot h, wel l r i pened
and reasonabl y free of bl emi shes.
HOW TO STORE
Store i n a cool , dry, wel l vent i l ated
pl ace. On i ons wi l l keep for 2 weeks
at room temperatu re, l onger at a
t emperatu re of 45 to 50 . Do not
ref r i gerate.
Store i n ref r i gerator . Before stor i ng ,
wash under runni ng col d water,
t hen shake to remove excess moi s
t ure. Pl ace i n j ar and cover.
Store i n refri gerator, ei ther i n cr i sp
er or pl ast i c bag . Wi l l keep up to 5
days.
Store at room t emperat ure, i n a
pl ace wi t h good vent i l at i on . Wi l l
keep up t o 2 weeks-l onger at 45
to sao t emperatu re. Do not refri g
erate. New potatoes wi l l keep up to
4 days-l onger at 45 to 50 t em
perat ure.
Store i n ref r i gerator. Wi l l keep up
t o 3 days. Before us i n g, remove i m
perfect l eaves and root ends. Wash
j ust before usi ng i f spi nach i s to be
cooked. For sal ads, wash l eaves,
drai n and dry.
Acorn squash: Store at room t em
perat ure; wi l l keep up to 2 weeks
l onger at 60 temperat ure. Do not
ref r i gerate.
Zucchini: Store i n refr i gerator ,
ei t her i n cr i sper or pl ast i c bag. Wi l l
keep up t o 5 days.
Store at room temperatu re, wi th
good vent i l at i on. Wi l l keep up to 2
weeks-l onger at 60 t emperat ure.
Do not ref r i gerate.
Store i n refri gerator , i n cr i sper . Wi l l
keep up t o 1 week. ( I f necessary,
keep at room t emperature unt i l
r i pe. )
92 Basi c Know- How
Some Good 9rit Chies fo 'wo
WHAT TO BUY
Apples
(about 3 medi u m
i n 1 pound)
Avocados
(1 is enough for
2 servi ngs)
Bananas
(about 3 medi um
i n 1 pound)
Cantaloupe
(% to 1 medi um
per person)
Grapefrui t
( 1 is enough f or
2 servi ngs)
Grapes
(% to 1 pound)
Oranges
(2 to 3 oranges
yi el d 1 cup of
j ui ce)
Peaches
{about 3 medi um
i n 1 pound)
Pears
(about 3 medi u m
i n 1 pound)
Pi neappl e
(1 i s enough f or
2 servi ngs)
Strawberries
( 1 pi nt)
WHAT TO LOOK FOR
Fi r m, cr i sp, wi th good col or. Avoi d
appl es that are br ui sed or have a
shri vel ed appearance. For eati ng,
Del i ci ous, Mci ntosh, Wi nesap and
Northern Spy are among t he best.
For cooki ng, Bal dwi n , Greeni ng and
Wi nesap are good choi ces.
Sl i ghtl y soft-i t shoul d yi el d to gen
t l e pressure. Avoi d avocados wi th
sunken spots or broken surfaces.
Fi rm frui t, f ul l y ri pened or green .
A ri pened banana shoul d have a
uni form yel l ow col or and brown
specks.
Ski n of yel l owi sh- gray or pal e yel
l ow col or, wi th a texture l i ke coarse,
t hi ck netti ng. Shoul d have a pl eas
ant cantal oupe odor.
Fi rm, smoothl y textured, wel l
shaped , heavy for i t s si ze. Thi n
ski nned grapef rui t are very j ui cy.
Avoi d grapefru i t wi t h poi nted stem
ends or rough, wr i nkl ed ski ns.
Wel l col ored, pl ump; f i r ml y at
tached to t he stem.
Fi r m, heavy f or t hei r si ze. Navel
oranges ( seedl ess) are best f or
sl i ces and sect i ons; Val enci a or
anges are preferred for j ui ce.
Fai rl y f i rm or j ust a t ri f l e soft. The
ski n col or between the r ed areas
shoul d be yel l ow or creamy.
For Bartl ett s, l ook for a pal e yel l ow
to ri ch yel l ow col or ; for D' Anj ou or
Comi ce, l i ght green to yel l owi sh
green ; for Bose, greeni sh yel l ow
to browni sh yel l ow. Al l vari eti es
shoul d be f i r m.
Heavy f or i t s si ze, sl i ght l y soft,
gol den i n col or. The f r ui t shoul d
have a fragrant pi neappl e odor .
Avoi d frui t wi th si gns of decay at
the base or on si des.
Fi rm ber r i es of a br i ght , l ustrous
col or; caps and stems shoul d be
f i rml y attached.
HOWTO STORE
Store i n a cool , dry pl ace or i n
ref ri gerator. Wi l l keep up to 2
weeks.
Store at room temperature unt i l
soft t o t he touch. When r i pe, pl ace
i n warmest sect i on of refri gerator.
Wi l l keep up to 5 days.
Store at room temperature unt i l
ri pe-bananas ri pen qui ckl y. Never
ref ri gerate unl ess fu l l y r i pened .
Store i n refri gerator i n a pl ast i c
bag-the bag hel ps to conf i ne t he
odor. Wi l l keep up to 8 days. ( I f
necessary, keep at room t empera
t ure unti l r i pe. )
Store i n refri gerator or i n a cool
pl ace. Wi l l keep 2 weeks or l onger .
Store unwashed and uncovered i n
ref ri gerator. Wi l l keep up to 5 days.
Store uncovered i n ref r i gerator or
i n a cool pl ace. Wi l l keep 2 weeks
or l onger .
Store i n ref r i gerator, i n cri sper.
Wi l l keep up to 1 week. ( I f neces
sary, keep at room t emperatu re
unt i l r i pe. )
Store i n refri gerator , i n cri sper.
( I f necessary, keep at room tem
perat ure unt i l r i pe. )
Store i n ref r i gerator or i n a cool
pl ace. Wi l l keep up to 2 days. Wrap
the pi neappl e i n a pl asti c bag-the
bag hel ps to keep t he fragrance
conf i ned to t he pi neappl e.
Store unwashed and uncovered i n
refri gerator. Wi l l keep up t o 2 days.
A
Acorn squash, baked, 60
Apple(s)
baked, 66
buying and stori ng, 92
-celery toss, 41
fondue fritters, 1 7
-orange pinwheel salad,
28
pi e, 72
rosy cinnamon, 60
slaw, 1 3
Applesauce, spi ced, a I a
mode, 46
Apricot crunch sundaes,
warm, 24
Artichokes
buying and stori ng, 90
with lemon butter, 76
Asparagus
al mandi ne, 53
buying and stori ng, 90
ski l l et, 40
Au grati n potatoes, quick,
1 4
Avocado(s)
B
buying and stori ng, 92
orange-, salad, 64
puffy omel et Cahuenga,
55
Bacon
Canadi an-styl e, 66
maple-glazed, 55
Banana(s)
baked, 78
buying and stori ng, 92
fondue fritters, 1 7
Barley pi l af, 80
Barleyburger stew, 34
Beans. See a/so Green
bean(s) .
oven-baked, 66
steak 'n, Mexican, 30
Beef
and peppers, curried, 75
ground
baked meatbal l s, 57
barleyburger stew, 34
chi l i con carne, 45
deep-dish hamburger
pi e, 36
Beef (cont.)
ground (cont.)
Italian spaghetti , 29
meat loaf, 56
pi neappl e burgers, 1 1
tacos, 9
l iver Ital i ano, 1 2
London broi l , 1 6
pot roast with carrots and
oni ons, 33
short ri bs, mustard, 41
Southwestern, 50
steak(s)
broi led si rl oi n, 72
London broi l , 1 6
mi nute, with butter
sauce, 1 9
'n beans, Mexican, 30
Southwestern, 50
stroganoff, 8
stroganoff, cl assi c, 82
stew, savory, 63
stroganoff
classic, 82
steak, 8
Berry(-ies) . See a/so
specific tpes of
beries.
cherry- , parfaits, 36
frosted mel on wedges
with, 32
with qui ck custard sauce,
9
Biscuit tortoni , 29
Biscuits
buttermi l k, Di xi e bake
with, 44
chived, gaucho chi cken
with, 32
crusty curried chicken
with, 32
herbed chicken with, 32
Bl ueberry cobbl er, quick,
57
Boui l l on, hot tomato, 22
Bread(s)
biscuits. See Bi scui ts.
butter sti cks, 29
cheese-onion twists, 22
corn muffi ns, qui ck, 51
cornmeal butter sticks,
45
date-nut, 66
garlic bun sticks, 36
rol l s, herbed crusty, 1 1
sesame, quick, 75
Bread puddi ng, butter
scotch, 41
Broccoli
buttered, 32
lemon-buttered, 52
Brown beauty cake, 27
Browned butter frosti ng, 39
Browni e(s)
a l a mode, 40
Alaskas, i ndividual , 8
Brussels sprouts
cherry tomato-, salad,
82
with cashews, 1 7
Butter
frosti ng, browned, 39
lemQn, artichokes wi th,
76
sticks, 29
sticks, cornmeal , 45
Butterscotch
bread puddi ng, 41
cake sundaes, 20
sauce, hot, gi ngerbread
stacks wi th, 35
c
Cabbage
buying and stori ng, 90
Chi nese-styl e, 60
-green pepper sl aw, 21
peanut crunch sl aw, 26
slaw, 41
Cake(s)
brown beauty, 27
date, qui ck, 58
hot fudge puddi ng, 5
parfaits, 1 9
rai si n, spicy, 39
sundaes, butterscotch,
20
Canadi an-style bacon, 66
Cantal oupe, buying and
stori ng, 92
Caramel
custard, 51
pears, warm, 33
Carrots
buyi ng and stori ng, 90
parsley-buttered, 1 3
Caul iflower
buyi ng and stori ng, 90
salad, tangy, 51
Celery, buying and stori ng,
90
Cheese
fondue, quick, 1 0
fresh fruit and, 1 6
-onion twists, 22
Cherry
-berry parfaits, 36
ski l l et cobbl er, 48
Cherry tomato-Brussel s
sprouts salad, 82
I ndex 93
Chicken
buying and stori ng, 87
cacciatore, 42
ceq au vi n, 71
country-fri ed, 37
crusty curri ed, with
biscuits, 32
garl i c-chi p, 40
gaucho, with chived
biscuits, 32
herbed, with biscuits, 32
herb-roasted, 68
l ivers with mushrooms, 20
Oriental fondue, 77
oven-fried, 53
paella, 54
Chi l i
con carne, 45
mixed vegetabl es, 1 9
Chi nese-style cabbage, 60
Chocolate. See a/so Hot
Fudge; Mocha.
brown beauty cake, 27
chip cooki es, 63
-ci nnamon ice cream, 44
fudge frosti ng, 27
-mocha sundaes, hot, 1 1
-peanut butter sundaes,
1 1
pears au chocolat, 1 4
pots de creme au
chocolat, 71
Ci nnamon appl es, rosy, 60
Cl assic beef stroganoff, 82
Cobbl er
cherry, ski l let, 48
quick bl ueberry, 57
Coffee. See a/so Mocha.
crunch bars, 28
Cookies
chocolate chi p, 63
coffee crunch bars, 28
Ceq au vi n, 71
Corn
buying and stori ng, 90
muffi ns, qui ck, 51
Corni sh hen(s)
buyi ng and stori ng, 87
roast, 76
Cornmeal butter sticks, 45
Country-fried chi cken, 37
Crabmeat
seafood salad bowl , 22
Cranberry
-orange sal ad, 44
-pi neappl e salad, 44
rel i sh sal ad, 40
Creamed eggs with tuna,
28
Creamy scal l oped
potatoes, 56
94 I ndex
CrApes Suzette, 68 Desserts (cont.)
F H
Cucumber(s) hot fudge puddi ng cake,
Fish. See also specific Hal i but steaks, herbed, 62
buying and stori ng, 90 52
-iceberg salad, 45 ice cream. See Ice
tpes of fish. Ham
orange-, salad, 30 cream.
and talers, broi l ed, 27 and sweet potatoes,
sauce, 52 lime frappe, 1 2
buying and stori ng, 86 broi l ed, 1 7
Cupcakes, spicy rai si n, 39 melon boats with
Fondue macaroni and cheese,
Curried beef and peppers, sh
e
rbet, 74
cheese, quick, 1 0 ski l let, 35
75 melon wedges, frosted,
fritters, 1 7 spl it pea soup, 39
Curried chicken, crusty, with berries, 32
Oriental , 77 Hamburger. See Beef,
with biscuits, 32 mocha parfaits, 26
Frankfurters, 48 ground.
Curry, shri mp, 78 orange sl ush, 22
Freezi ng, 85, 86, 87 Hash browns with oni ons,
Custard peach(es)
Fritters, fondue, 1 7 easy, 72
caramel , 51 crisps, 56
Frosted mel on wedges with Herbed chicken with
peaches 'n, 21 flambe, 82
berries, 32 biscuits, 32
pumpki n, frosty, 51 ' n custard, 21
Frosti ng Herbed crusty rol l s, 1 1
sauce, qui ck, fruit with, 9 -pral i ne shortcake, 53
browned butter, 39 Herbed hal i but steaks, 62
pears
fudge, 27 Herbed lamb chops, 1 4
au chocolat, 1 4
Frosty pumpki n custard, 51 Herbed l emon mari nade,
D
caramel , warm, 33
Frosty sherbet sandwiches, 37
pi neapple fondue fritters,
1 3 Herbed noodl es, 33
Date 1 7
Fruit. See also specific Herbed sal mon steaks, 62
cake, quick, 58 pi neapple with quick
tpes of fruit. Herbed tomatoes, 8
-nut bread, 66 custard sauce, 9
buying and stori ng, 92 Herb-roasted chi cken, 68
Deep-dish hamburger pi e, pot de creme au
compote, spiced, 21 Honey-peanut butter
36 chocolat, 71
cup, fresh, 55 sundaes, 1 1
Desserts pral i ne squares, 34
fresh, and cheese, 1 6 Hot chocolate-mocha
apple(s) puddi ngs. See Puddi ng(s).
medley, 75 sundaes, 1 1
baked, 66 pumpkin custard, frosty,
salad, fresh, 52 Hot fudge
fondue fritters, 1 7 51
with qui ck custard sauce, -cinnamon sundaes, 30
pi e, 72 quick fix-ups, 1
8 9 puddi ng cake, 52
rosy ci nnamon, 60 rainbow parfaits, 42
Fudge frosti ng, 27 sauce, 30
applesauce, spiced, a Ia raspberry creme, 70
Hot German potato salad,
mode, 46 sauces. See Sauce,
48
banana dessert.
G
Hot tomato boui l l on, 22
baked, 78 sherbet. See Sherbet.
fondue fritters, 1 7 strawberry fondue Garl i c bun sti cks, 36
berries with qui ck fritters, 1 7 Garl i c-chi p chi cken, 40
custard sauce, 9 strawberry shortcake, 53 Gi ngerbread stacks with
blueberry cobbl er, quick, sundaes. See
S
undaes. hot butterscotch Ice cream. See also
57 Di l l sauce, 52 sauce, 35 Sundaes.
brownie Alaskas, Di xi e bake with buttermi l k Grapefruit applesauce, spiced, a I a
i ndi vi dual , 8 biscuits, 44 buying and stori ng, 92 mode, 46
brownies a I a mode, 40 Duckl i ng orange and, salad, 63 bi scui t tortoni , 29
cake. See Cake(s). a I ' orange, 80 tomato- , salad, 20 browni e Alaskas,
caramel custard, 51 buying and stori ng, 87 Grapes, buyi ng and i ndi vidual , 8
cherry-berry parfaits, 36 stori ng, 92 browni es a I a mode, 40
cherry ski l l et cobbler, 48 Gravy cake parfaits, 1 9
cookies. See Cookies.
E
kettle, 33 caramel pears, warm, 33
crApes Suzette, 68 pan, 37 chocolate-ci nnamon, 44
fondue fritters, 1 7 Egg(s) Greek sal ad, 70 gi ngerbread stacks with
fruit creamed, with tuna, 28 Green bean(s) hot butterscotch
compote, spiced, 21 Del moni co, 28 buttered, 48 sauce, 35
cup, fresh, 55 puffy omel et Cahuenga, mushroom, 81 orange sl ush, 22
fresh, and cheese, 1 6 55 salad, mari nated, 55 peaches flambe, 82
medley, 75 sauce, 52 -tomato vi nai grete, 32 puffs, mocha, 81
with qui ck custard Eggplant tossed salad, 1 2 pumpki n custard, frosty,
sauce, 9 broil ed, with tomato Green rice, 78 51
gi ngerbread stacks with sauce, 24 Green salad, tossed, 58 Iceberg s
a
l ad, cucumber-,
hot butterscotch buying and stori ng, 90 Ground beef. See Beef, 45
sauce, 35 Endive toss, tomato-, 81 ground. Italian spaghetti , 29
K
Ketle gravy, 33
Kitchen know-how, 47
L
Lamb
chops, herbed, 1 4
paties, broi l ed, 24
shish kabobs, 70
Lemon
butter, artichokes with,
76
-buttered broccol i , 52
-chive ptatoes, 21
-fresh mushroom salad,
37
-herb marinade, 37
Lettuce
buying and stori ng, 90
wedges
with tangy corn
dressi ng, 1 7
with Waldorf dressi ng,
39
Lime frappe, 1 2
Liver(s)
chicken, with mush
rooms, 20
Ital iano, 1 2
London broi l , 1 6
Luncheon meat
Dixie bake with butter
mi l k biscuits, 44
M
Macaroni and cheese,
ski l l et, 35
Maple-glazed bacon, 55
Marinated green bean
salad, 55
Meat. See also specific
tpes of meat.
buyi ng, 84, 88-89
cooking methods, 88-89
stori ng, 84-85
Meat loaf, 56
Meat loaves, mi ni , 56
Meatballs, baked, 57
Melon
boats with sherbet, 74
wedges, frosted, with
berries, 32
Mexican steak 'n beans, 30
Mi nute steaks with buter
sauce, 1 9
Mixed vegetable salad, 66
Mixed vegetables, chi l i , 1 9
Mixed vegetables,
parsleyed, 68
Mocha
chocolate-, sundaes,
hot, 1 1
ice-cream puffs, 81
parfaits, 26
Muffi ns, quick corn, 51
Mushroom(s)
buying and stori ng, 90
green beans, 81
-lemon salad, fresh, 37
rice, 1 6
Mustard short ribs, 41
N
Nessel rode sundaes, 20
Noodles
almondi ne, 1 1
herbed, 33
parsleyed, 8
poppy seed, 82
Nutmeg spi nach, 28
0
Omelet Cahuenga, puffy,
55
Oni on(s)
buying and stori ng, 91
salad, wi lted French, 24
Orange(s)
and grapefruit salad, 63
apple-, pi nwheel salad,
28
-avocado salad, 64
buying and stori ng, 92
cranberry-, salad, 44
-cucumber salad, 30
pork chop ski l let, 58
slush, 22
Oriental fondue, 77
Oven rice, 57
Oven-baked beans, 66
Oven-fried chicken, 53
Oven-fried pi ke, 21
p
Pael l a, 5
Pan gravy, 37
P-arfaits
cake, 1 9
cherry-berry, 36
mocha, 26
rainbow, 42
Parsley(ed)
-buttered carrots, 1 3
buying and stori ng, 9 1
mixed vegetables, 68
new potatoes, 53
noodl es, 8
Pastry for pies, 73
Pea soup, split, 39
Peach(es)
buying and stori ng, 92
crisps, 56
flambe, 82
'n custard, 21
-praline shortcake, 53
Peanut butter
chocolate-, sundaes, 1 1
honey-, sundaes, 1 1
Peanut crunch slaw, 26
Pear(s)
au chocolat, 1 4
buying and stori ng, 92
salad, stuffed, 1 9
warm caramel , 33
Peppers
beef and, curried, 75
buying and stori ng, 91
Spanish, 57
Pie(s)
apple, 72
deep-dish hamburger,
36
pastry for, 73
Pike, oven-fried, 21
Pi laf, barley, 80
Pi neapple
burgers, 1 1
buying and stori ng, 92
cranberry-, salad, 44
fondue fritters, 1 7
puddi ng, 45
ribs, 60
tomato-, salad, 20
with quick custard sauce,
9
Poppy seed noodl es, 82
Pork
bacon
Canadian-styl e, 66
maple-gl azed, 55
chop(s)
Creole, 26
ski l let, orange, 58
smoked, 1 3
Di xi e bake with butter-
mi l k biscuits, 44
frankfurters, 48
ham. See Ham.
Oriental fondue, 77
ribs
pi neapple, 60
sweet-and-sour, 60
I ndex 95
Pork (cont.)
sausage and sauerkraut
with dumpl i ngs, 46
sweet-and-sour, 74
Pot roast with carrots and
onions, 33
Potato(es)
au grati n, quick, 1 4
baked, 62
broi l ed fish and taters, 27
buying and stori ng, 91
hash browns with
oni ons, easy, 72
lemon-chive, 21
parsleyed new, 53
salad, hot German, 48
scalloped
creamy, 56
quick, 40
sweet. See Sweet
potatoes.
Pots de creme au chocolat,
71
Poultry. See also specific
tpes of poultr.
buying and stori ng, 87
Pral i ne squares, 34
Puddi ng(s)
bread, butterscotch, 41
fruit with quick custard
sauce, 9
mocha parfaits, 26
peaches 'n custard, 21
pears au chocolat, 1 4
pi neapple, 45
pots de creme au
chocolat, 71
Spanish sundaes, 1 9
Puddi ng cake, hot fudge,
52
Puffy omel et Cahuenga, 55
Pumpki n custard, frosty, 51
R
Rainbow parfaits, 42
Raisin cake, spicy, 39
Raisin cupcakes, spicy, 39
Raspberry creme, 70
Relishes, fresh vegetable,
46
Ribs
pi neappl e, 60
sweet-and-sour, 60
Ri ce
green, 78
mushroom, 1 6
oven, 57
wild, with mushrooms
and almonds, 76
96 I ndex
Rock Corni sh hens. See
Cornish hen(s).
Rol l s, herbed crusty, 1 1
Romaine salad, tossed, 71
Ros
y
ci nnamon appl es, 60
s
Salad(s)
apple
-celery toss, 41
-orange pinwheel , 28
sl aw, 1 3
cabbage-green pepper
sl aw, 21
cabbage slaw, 41
caul iflower, tangy, 51
cherry tomato-Brussel s
sprouts, 82
combos, tossed, 59
cranberr
y
-orange, 44
-pi neappl e, 44
rel i sh, 40
cucumber-iceberg, 45
fruit, fresh, 52
gourmet tossed, 72
Greek, 70
green, tossed, 58
green bean
marinated, 55
-tomato vi nai grete, 32
tossed, 1 2
lemon-fresh mushroom,
37
lettuce wedges
with tangy corn
dressi ng, 1 7
with Wal dorf dressi ng,
39
oni on, wi l ted French, 24
orange
and grapefruit, 63
-avocado, 64
-cucumber, 30
peanut crunch sl aw, 26
pear, stuffed, 1 9
potato, hot German, 48
romai ne, tossed, 71
sauerkraut, 1 3
seafood, bowl , 22
spinach, fresh, 42
spinach, tossed, 29
tomato(es)
-endive toss, 81
-grapefruit, 20
herbed, 8
-lneappl e, 20
vegetable, mi xed, 66
Salad dressi ng(s)
corn, tangy, 1 7
lemon herb mari nade, 37
l emon-oi l , 70
oi l -and-vinegar, 58
orange, 64
Waldorf, 39
Sal mon
l oaf, 52
steaks, herbed, 62
Sauce, dessert
custard, qui ck, with frui t,
9
hot fudge, 30
Sauce, mai n di sh
cucumber, 52
di l l , 52
egg, 52
sweet-and-sour, 74
Sauerkraut
salad, 1 3
sausage and, with
dumpl i ngs, 46
Sausage and sauerkraut
with dumpl i ngs,
46
Scalloped potatoes
creamy, 56
quick, 40
Scalloped tomatoes, 35
Scallops
Oriental fondue, 77
Seafood salad bowl , 22
Sesame bread, quick, 75
Sherbet
cake parfaits, 1 9
frosted melon wedges
with berries, 32
melon boats with, 74
rainbow parfaits, 42
sandwi ches, frosty, 1 3
Shi sh kabobs, l amb, 70
Short ri bs, mustard, 41
Shortcake
peach-pral i ne, 53
strawberr
y
, 53
Shri mp
curry, 78
Oriental fondue, 77
paella, 54
seafood salad bowl , 22
Ski l l et asparagus, 40
Ski l let macaroni and
cheese, 35
Sl aw
appl e, 1 3
cabbage, 41
cabbage-green pepper,
21
peanut crunch, 26
Smoked pork chops, 1 3
Souffl e, spi nach, 81
Soup
hot tomato boui l l on, 22
split pea, 39
Southwestern beef, 50
Spaghetti , Ital i an, 29
Spanish peppers, 57
Spanish sundaes, 1 9
Spi ced appl esauce a I a
mode, 46
Spiced fruit compote, 21
Spiced tea, 78
Spi cy rai si n cake, 39
Spi cy rai si n cupcakes, 39
Spi nach
buying and stori ng, 91
nutmeg, 28
salad, fresh, 42
salad, tossed, 29
souffl e, 81
Spl i t pea soup, 39
Squash. See a/so Zucchi ni .
acorn, baked, 60
buyi ng and stori ng, 91
Stew
barleyburger, 34
savory beef, 63
Strawberry( -i es)
buyi ng and stori ng, 92
cherry-berry parfaits, 36
fondue fritters, 1 7
shortcake, 53
Stuffed pear salad, 1 9
Succotash, 44
Sundaes
apricot crunch, warm, 24
butterscotch cake, 20
chocolate-peanut butter,
1 1
honey-peanut butter, 1 1
hot chocol ate-mocha, 1 1
hot fudge-ci nnamon, 30
Nessel rode, 20
Spani sh, 1 9
Sweet-and-sour pork, 74
Sweet-and-sour ri bs, 60
Sweet potatoes
T
baked, 41
buyi ng and stori ng, 91
ham and, broi l ed, 1 7
Tacos, 9
Tea, spi ced, 78
Tomato(es)
boui l lon, hot, 22
broi l ed, 1 4
Tomato(es) (cont.)
buying and stori ng, 91
cherry, -Brussel s sprouts
salad, 82
-endive toss, 81
-grapefruit sal ad, 20
green bean-, vi nai grette,
32
herbed, 8
-pineappl e salad, 20
scal loped, 35
Toppi ngs, yogurt, 75
Tortoni , biscuit, 29
Tossed green sal ad, 58
Tossed romai ne sal ad, 71
Tossed salad, gourmet, 72
Tossed salad combos, 59
Tossed spinach sal ad, 29
Tuna, creamed eggs with,
28
Turkey, buyi ng and stori ng,
87
v
Vegetabl e(s) . See a/so
specific tpes of
vegetables.
buyi ng and stori ng, 90-91
chi l i mi xed, 1 9
Oriental fondue, 77
parsleyed mixed, 68
rel i shes, fresh, 46
salad, mixed, 66
w
Wal dorf dressi ng, letuce
wedges with, 39
Warm apricot crunch
sundaes, 24
Warm caramel pears, 33
Wild rice with mushrooms
and almonds, 76
Wi lted French oni on salad,
24
v
Yogurt toppi ngs, 75
z
Zucchi ni
broi l ed, 1 4
Parmesan, 42