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D279 40803
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A slendid colecton of
recipes created especiay for
inmate dining or an inforal
me w a &end.
DELICIOUS
by
Johna Blinn .
Edited by Tom Dorsey
Published by Playmore Inc., Publishers and Waldman Publishing Corp.,
New York, New York
Printed in Canada/Cover Printed in the United States of America
Edited by Joshua Hanf
Cover Photo: Pat LCrolxe Image Bak
Acknowledgments
The autor Is Indebted to te following for assistance in making this a usefl cookbook: Olive
Dempsey, A. C. Collins, Bess Robers, Gretchen Ziesmer, Ruth Lundgren, Anita Flal, Pat Mason,
Carl Saunder, Claire Boast, Lis Westlund, Marjorie Z. Ashby, Yvonne Marin, Anita Mizner,
Tuna Research Foundation, Mcilhenny Co., Amercan Dair Association, American Spice Trade
Associaton, Alaska King Crab Marketing and Quality Control Board, Campbell Soup Co., Florida
Cits Commission, Angostra Interational Ltd., Califoria Fresh Market Tomato Advisor
Board, National Pork Prducers Board, California Turkey Indust Board, National Macaroni
Manuactrs Association, Lawr's Foods, Inc., South Afican Rock Lobster Serice Cororaton,
Nor American Blueber Council, Standard Brands, Hellman's/Best Foods Real Mayonnaise,
United Fresh Fruit and Vegetable Association, American Mushroom. Institute, Califoria Avocado
Commission, Miror Cororation, Rice Council, Fresh Garlic Association, Stokely-VanCamp,
Inc e Lea & Perns, and Castle & Cooke.
I
8kk0kLT
800k5
BARONE BOOKS is a trademark of Playmore Inc., Publishers
and Waldman Publishing Corp., New York, N.Y.
..8.
Copyrght MCMX by Johna Blinn. All rights resred. No Hof this cokbok may Dused or reproduced in
any manner whatoever without wrtten prission except in the case of bref quottons embodied in crtcl artcles and
rviews. For inforaton or prission wrte to Waldman Publishing Cor., 18 East 41st Steet, New York, N.Y. 1017.
1e RutUt
To many of the top movie and television stars, Johna Blinn is a celebrity. For almost 20 years
they have welcomed her into their homes, onto sets, just about anywhere to talk about food;
entertaining and lifestyles. Her column, "Celebrity Cookbook," is syndicated throughout the
world and appears weekly in more than 140 newspapers and periodicals. A collection of hun
dreds of these conversations and recipes appears in Celebrity Cookbook, published by Waldman
Publishing Corporation. Currently, Johna Blinn is writing a series on Celebrity Food-styles for
FAMILY CIRCLE, America's largest supermarket magazine {circulation, 20 million), where she
has already profiled Tom Brokaw, Angela Lansbury, John Madden, Michael Landon, Roert
Urich, Raymond Burr, Steve Garvey, Diane Sawyer and others.
Blinn is a former assistant food editor of LOOK magazine and is the author of a number of
books, including The Shangri:la Cookbook, Fabulous Appetizers, Fabulous Soups, Fabulous
Salads, Fabulous Vegetarian Recipes, Fabulous Poultry & Game, Fabulous Meats, Fabulous Fish
& Seafood, Fabulous Desserts, Fabulous Low Calorie Recipes, Fabulous Oriental Recipes,
Fabulous Oven & Stove top Recipes, and Fabulous Italian Recipes, all published by Waldman.
Publishing Corporation. In addition, Blinn is a frequent contributor of up close and personal inter-
. views, profiles and entertainment features to USA TODAY and other American and foreign ,
newspapers and magazines.
A graduate of the State University of Iowa, Blinn took graduate work in Home Economics at
the University of Wisconsin and taught home economics in Iowa, Virginia and New York. Now
based in Los Angeles, she is married to a nationally known newspaper syndicate editor, writer
and management consultant, and they have two grown children.
CONTENTS
Openers
Drinks f
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Main Course
Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Poult . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . f1
Vegetables . . . . . . . . . . . . . . . . . . . . . . f2
Salads ... . 56
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
DRNKS
LtuH@euHuHu teuKust zHK
6 tablespoons fozen
concentated orange juice,
thawed and undiluted
3/4 cup cold water
Seres 2
1 cup milk
1 medium banana
1 cup cor flakes
1 egg
1 tablespoon sugar
OPENERS
Combine all ingedients in blender container; cover and process at high speed untl
smooth.
MutttUnu teukust tnk
2 envelopes orange-flavored
drnking gelatin
2 tablespoons molasses
Seres 2
Z tablespoons brewers' yeast
2 cup non-fat dr milk powder
11 cup wheat germ
Z cups cold water
Combine all ingredients in blender container; mix at top speed until smooth.
NOTE: I desired, a whole egg can be whipped into the drnk Healthy and fast!
ugugu-ununu-MUneg uke
1 small or medium papaya,
peeled, seeded and
sliced
1 banana, broken
Seres 2 generously
11 fesh lime, squeezed
1 tablespoon honey
3 eggs
1 cup milk
dash pure vanilla extract
Whirl all ingredients in blender; taste for sweetness. (Add more milk if mixture is too
thick. )
2 cups pufed wheat
l1/2 cups milk
1 cup crshed ice
Trgo Shake
Serves 2
4 tablespoons sugar
11 teaspoon pure vanilla extract
dash of salt
Combine all ingredients in a blender; cover and blend thoroughly.
OPENERS
1 cup dr white wine
1 small clove garlic. minced
WnUn Uug
Seres 2
1 can (lOI2 ounces) condensed
onion soup
11 soup can water
SOUPS
1. Combine wine and garlic in a saucepan; simmer a few minutes to blend favors.
2. Add soup and water; heat; stirring occasionally.
HVOcuOWnUH Uug uU Gratn
1 package dr onion
soup mix
1 cup diced ham
Makes 2 heart dinner serings
1 California avocado. diced
Z to 4 slices French bread
Z to 4 slices Cheddar cheese
grated Parmesan cheese
1. Prepare onion soup as directed on package.
2. Add ham and avocado to soup.
3. Divde soup into bowls; top with bread and slices of cheese.
4. Sprinkle topping with Parmesan chee
s
e and place under broiler untl cheese
melt.
5. Sere at once.
'NOTE: These sme ingredients can make 4 frst-course servngs.
MeuM 1UtKegNe@etuDe OUg
2 cups Turkey Stock
1/4 cup regular pearled barley
salt to taste
14 teaspoon pepper
1 small onion. chopped
Seres 2
cup chopped parsley
12 cup chopped celer
1 cup sliced carots
11 cup canned whole kerel
cor. drained
1 cup cooked cubed turkey
1. Combine stock, barley, salt, peper, onion and parsley in 3-quart saucepan;
bring to a boil.
2. Lower heat, cover and simmer 40 minutes, stirring occasionally. Add more stock
if necessar.
3. Add celery and carrots; cook an additional20 minutes, stirring frequenty.
4. Add corn and turkey; bring to a boil, and boil 2 minutes to heat through.
SOUPS
Turkey Stock
1 turkey carcass
cold water
1/2 medium carot, sliced
1/2 medium onion, sliced
l2 garlic clove, peeled
1 teaspoon salt
Z to 3 celery leaves
Z to 3 sprigs parsley
11 bay leaf
1. Place carcass in large kettle; cover with cold water.
2. Add remaining ingredients; cover and bring to a boil.
3. Reduce heat and simmer 2 hours.
4. Strain broth.
OPENERS
5. Use at once or store in a closed jar in the refrigerator 1 to 2 days. Store in
feezer if not used withi n 2 days.
Mue & Meuttg Leese Uug
Makes 4 CU[5
1 tablespoon butter l package (10 ounces)
1/4 cup minced celer frozen peas
1 tablespoon flour 1 can (8 ounces) salmon,
111 cups milk drained, boned and flaked
1 cup diced cooked potatoes % cup shredded C! tddar cheese
dill weed (optional garnish)
1 . Melt butter in saucepan over low heat; add celery and saute until tender.
2. Str in four until mixture is smooth. Remove from heat and stir in milk.
3. Heat mixture to boiling, stirring constantly. Boil and stir 1 mi nute.
4. Str in potatoes, peas and salmon; heat to servi ng temperature.
5. Str in cheese j ust until melted.
6. Garnish with dill weed if desired.
Lgstet teW
1 can (8 ounces) water-packed
oysters
1 cup heavy cream or
evaorated milk
1 tablespoon butter or
margarne
Seres 2
salt to taste
pinch each: white pepper,
nutmeg, paprika and oregano
1 teaspoon minced fesh
parsley (for garnish)
1. Place all ingredients except parsley in saucepan; heat until mixture starts to
bubble. Do not let it boil.
2. Pour into soup bowls and garnish with minced parsley.
NOTE: I available, use fresh oysters, heating them in cream untl they curl.
MAIN COURSE CHEESE/EGGS
MH@t MUVe MuHce
Seres 2
dash of garllc salt 1 BourtoHllla (hesh
orhozen)
1 teaspoon butter
3/4 cup Lheddar orAmerlcan
cheese, grated
1 Lallfomla avocado,
peeled, seededand cut
lnto sllces
1. Buter the torlla; spread cheese evenly over entire tortilla.
2. Sprinkle torlla with garlic salt; top with slices of avocado.
3. Broil untl cheese is bubbly.
Broccoli Frittata
211 tablespoons mlnced onlon
2 teaspoons butter or margarlne
1 package (10 ounces) hozen
chopped broccoll, cooked and
dralned
112 clove garllc, cmshed
(optlonal)
1 cupcooked rlce
Seres 2
2% tablespoons grated Farmesan
or Komano cheese
2 eggs, llghtlybeaten
l cup mllk
1 teaspoonsalt
dash ofpepper
% cup shredded mozzarella
cheese
1. Saute onion in butter until tender but not brown.
2. Add broccoli, garlic, rice and Parmesan cheese to onion; mix well.
3. Combine eggs, milk, salt and pepper; stir into rice mixtue.
4. Tum into a well-buttered, shallow 1-quart casserole; top with mozarella cheese.
5. Bake in preheated 350 F. oven 20 to 25 minutes, or until set.
Creamed Eggs Goldenrod
4 eggs, hard-cooked and peeled
2 tablespoons butter or
margarlne
2 tablespoons flour
Seres 2
% teaspoon salt
1/s teaspoon pepper
1 cup mllk
Toast Lups
1 . Chop eggs, resering 1 whole egg yolk for garnish; set aside.
2. Melt butter in saucepan; blend in flour, salt and pepper untl smooth.
3. Gradually str in milk and bring to a boil, stirring constantly.
4. Str in chopped eggs and heat through, keeping warm over low heat if necessar.
5. Spoon mixture into Toast Cups; top with egg yolk that has been pressed through
sieve.
EGGS MAIN COURSE
Fruit-Flavored Cottage Cheese Crepes
wth Strawber Sauce
3 tablespoons buUer
3/4 cup all-puqose flour
Seres 2
For the Crepes
Makes about 12
teaspoon salt
3 eggs
1 cup mllk
1 . Melt butter in a small skillet; set aside.
2. Combine four and salt in a bowl ; add eggs, milk and melted buter.
3. Beat mixture with rotary beater until smooth.
4. Heat buttered skillet over medium-low heat.
5. For each crepe, pour 2 tablespoons bater into skillet; immediately rotate pan.
6. Cook crepe until light brown; turn and brown other side. '
7. Stack crepes between sheets of waxed paper or paper toweling untl ready to
use.
NOTE: Crepes may be made ahead, wrapped and refrgerated overight or fozen for
longer storage. Remove from freezer as needed.
11 cup coUage cheese
For the Filling.
(For 4 crepes)
nutmeg
1/4 cup hnely chopped apple or
banana or dralned, crushed plneapple
1 . Combine cottage cheese with one of the fruits. ( Makes about 3/4 cup. )
2. Divide filling among 4 crepes; sprinkle with nutmeg.
3. Roll crepes; place in butered shallow baking pan; bake in preheated 350 F.
oven 15 to 20 minutes, or until heated through.
NOTE: Dip apple or banana in lemon juice to avoid discoloraton.
Variaton: Fill crepes with plain cottage cheese; sere 2 crepes per serng wth 1/4 cup
Strawberry Sauce.
2 tablespoons sugar
1 teaspoon comstarch
Strawber Sauce
Makes about 1 cup
% cup orangejulce
1 teaspoon butter
1 cup sllcedfresh strawberrles
1. Combine sugar and cornstarch in 1-quart saucepan; stir in orange juice.
2. Cook mixture over medium heat, stirring constantly, until thickened; boil 2
minutes longer.
3. Str in butter; remove fom heat.
4. Str in strawberries.
MAIN COURSE
ggs, ge WVes & RVUcuO
teuRtust
Single Sering
2 teaspoons butter
2 eggs at room temperature
1 tablespoon milk
salt to taste
pepper to taste
5 to 8 pitted ripe olives,
sliced
l teaspoon chopped chives
1 ripe Califoria avocado
half-shell, peeled
1 . Melt buter in frypan.
Two Serings
1 11 tablespoons butter
4 eggs at room temperature
1 cup milk
salt to taste
pepper to taste
1/4 cup pitted ripe olives,
sliced
11 teaspoon chopped chives
Z ripe <alifomia avocado
half-shells, peeled
2. Mix eggs, milk, salt, pepper and sliced olives; beat until frothy.
EGGS
3. Add mixture to melted butter; continue to cook, using pancake turner to flip eggs
when set.
4. Spoon eggs into prepared avocado half-shell ( s) . To make an avocado half-shell:
. Slice around avocado lengthwise; twist to separate halves.
b. Remove seed by whacking it around a sharp knife and tistng.
c. To peel: Hold the avocado, cut-side down, in palm of one hand and peel
skin back.
d. To preserve prety green color of avocados for any length of tme, brush
cut surfaces of avocado with lemon j uice.
LUttuge Leese MetDe Wmeet
Z eggs
2 tablespoons milk
1/4 teaspoon salt
1/s teaspoon Worcester
shire sauce
1. Beat eggs in small bowl until light.
Seres 1
1/s teaspoon crushed leaf basil
dash of white pepper
1 tablespoon butter
1 cup cottage cheese.
well drained
2. Add milk, salt, Worcestershire sauce, basil and pepper; beat until well blended.
3. Melt butter in pan; when hot, pour in egg mixture and cook slowly. ( Run spatula
around edge, lifting to allow uncooked portion to flow underneath. )
4. When egg is set but still shiny and bottom of omelet is very lightly browned,
remove pan from heat.
5. Spoon cottage cheese down center of omelet; flip sides of omelet over,
envelope-style, or roll to hold in filling.
6. Turn omelet onto warmed plate and sere.

SEOOD
Orental Fish Fillets
scant pound hesh scrod hllets
orhozen cod hllets,
Uaw
g
d and wlped dq
5 teaspoons comstarch
1 egg whlte
. 1/s cup sllcedwater chestnuts
1 package (6 ounces) hozen

hlnese pea pods,thawed


Seres 2 generously
1/4 cup shen
1/4 cup sugar
1/z teaspoon salt
1 teaspoon

sesame oll
1 tablespoon water
2 cups peanut oll
1 clovegarllc, mlnced
1 geenonlon, chopped
1. Cut fsh fllets into 3 ^ 1 ^ 11/z-inch pieces; place in bowl.
MAIN COURSE
2. Combine 3 teaspoons cornstarch and egg white; add to fish, tossing gently to
coat. Set aside.
3. Combine water chestnuts and pea pods; set aside.
4. Mix toether shery, sugar, salt, sesame oil , remaining cornstarch and water; set
aside.
5. Heat oil in wok to 375o F. ; add fish fillets, one at a. time, to hot oil, stirng genty
untl done, about 2 minutes.
6. Remove fsh; drain on paper towels.
7. Add water chestnuts and pea pods to wok; stir 30 seconds.
8. Add fsh fllet, garlic and onion; pour in cornstarch-sherry mixture. Cook, strng,
30 seconds.
9. Sere at once.
Mediteranean Fish Saute
2 tablespoons salad oll
1/s cup chopped onlon
3 to 5 mushrooms, sllced
1/z

green pepper, cut lnto

sUlps
1/z teaspoonseasoned salt

Seres 2
14 teaspoon garllc powder wlth parsley
1/z pound cod, turbot or hallbut,
cutlnto I-lnch cubes
1l teaspoon tanagon
1l teaspoon lemon pepper
seasonlng
1 small tomato, cut lnto wedges
1 teaspoon Tabasco sauce
or to taste
bot coo ked rlce orbuttered
noodles (optlonal)
1. Heat 1 tblespoon oil in medium-size skillet; add onion and saute untl sf.
2. Add mushrooms and green pepper; saute 3 minutes.
3. Season with seasoned salt and garlic powder with parsley.
4. Transfer vegetables to bowl; set aside.
5. Heahetaining oil in skillet and lightly brown fish.
6. Add remaining ingedients and sauteed vegetables; cook 1 minute.
7. Sere fsh over hot cooked rce or buttered noodles if desired.
MAIN COURSE SEFOOD
tue 1tUut Ut 1WU
Seres 2
13 cup enriched cormeal Z tablespoons chopped sweet
3 cup water pickle
11 teaspoon salt 1 egg white, stify beaten
1/s teaspoon pepper Z trout, weighing 8 ounces
3 tablespoons salad dressing each, dressed and boned
Z
t
ablespoons melted butter or margarine
1 . Combine cornmeal, water, salt and pepper; cook over low heat 10 minutes,
stirring frequently.
2. Add salad dressing and pickle; mix well.
3. Fold in egg white.
4. Fill each trout with 1/z of dressing mixture.
5. Place in greased shallow baking dish; brush tops with melted butter.
6. Bake in preheated 350 F. oven 25 minutes.
uVUtg s ets
Seres 2 generously
1 small zucchini, coarsely
gated
1 small carot, peeled and
coarsely grated
2 tablespoons lemon juice
1 teaspoon pinch of herbs
seasoned salt to taste
seasoned pepper to taste
Z fesh fillets of sole or
turbot
l2 cup chicken stock
1% cups Savor Sauce, heated
1 . Combine zucchini, carrot, lemon juice and pinch of herbs; mix thoroughly.
2. Add seasoned salt and seasoned pepper to taste.
3. Spread mixture generously on each fish fillet; roll up.
4. Place remaining zucchini-carrot mixture in bottom of small, shallow bakng dish;
arrange rolled fillets, seam side down, on mixture.
5. Add chicken stock.
6. Bake, uncovered, in preheated 350 F. oven about 40 minutes. '
7. Sere with Savory Sauce.
Savor Sauce
Makes 11/z cups
1 package (111 ounces) spagheti
sauce mix with imported
mushrooms
1 . Combine all ingredients; blend well.
1 can (1 pound) tomatoes, cut up
1 can (6 ounces) tomato juice
cocktail
2. Bring mixture to boil; reduce heat and simmer, uncovered, 15 minutes, strng
occasionally.
SFOD MAIN COURSE
Str-Fry Shrimp & tee euS
6 to 8 ounces peeled, deveined
WW shrimp, cut in half
lenthwise
1 tablespoon cor oil
Seres 2
1 can ( ounces) French-style
green beans, drained
% cup chicken broth
1 teaspoon corstarch
1 teaspoon sugar
1 teaspoon salt
1 cup di&gonall sliced celer,
cut ln 1/4-inch-thick pieces
!a cup sliced onion 1 tablespoon soy sauce
1 cup hot cooked rice
1. Saute shrmp in oil 1 minute.
2. Add celer, onion, green beans and 2 tablespoons broth; cover and steam 11/2
minutes.
3. RmoVe cover and str once.
4. Blend corstarch, sugar, salt, soy sauce and remaining broth; stir i nto shrimp
mixture.
5. Cok and str 1 minute, or untl sauce is slightly thickened.
6. See at once over beds of fluff rice.
Rock UDstet LussetUes
1 tblespoon butter or
aBrne
Ia small onion, chopped
Ia clove garlic, chopped
2 fo8en South Afican rock
lobster tails, 3 ounces each
1/2 can ( 10/4 ounce size) golden
mushroom soup, undiluted
Seres 2
1 can (3 ounces) sliced mushrooms,
drained
1 cup milk
1 package ( 1 0 ounces) fozen
broccoli spears, cooked and
drained
% cup sof bread crumbs mixed
with 1 tablespoon melted butter
or margarine
1. Heat 1 tablespoon butter in skillet; saute onion and garlic 2 minutes.
2. Partally thaw rock lobster tails by holding under cold running water a few
minutes.
3. With scissors, remove underside membrane and pull out lobster meat; cut raw
meat into thin ( 1/2-inch thick) crosswise slices.
4. Add lobster to onion-garlic mixture in skillet; saute until lobster meat becomes
opaque.
5. Str in soup, mushrooms and milk.
6. Place broccoli spears into 2 individual casseroles; spoon rock lobster mixture over
brocoli and sprinkle with bread crumbs.
7. Bke in preheaed 350 F. oven 15 to 20 minutes, or until lightly browned and
bubbly.
MAIN COURSE SEAFOOD
cuUgs Muttngu
Serves 2
1 can (8 ounces) chunk pineapple 1 teaspoon lime juice
in juice 1 small clove garlic, crushed
1 tablespoon corn oil l teaspoon marjoram, crumbled
1/ pound scallops 1 teaspoon grated lime peel
1 mediu zucchini, sliced 1/4 teaspoon salt
1 tablespoon butter 1 medium tomato, seeded and
2 tablespoons dr white wie chopped
2 tablespoons chopped green onion
1. Drain pineapple, resering 2 tablespoons j uice.
2. Heat oil in wok or skillet over high heat; saute scallops and zucchini about 2
minutes. (Scallops will be frm and zucchini will be tender-crisp. )
3. Remove scallops and zucchini from wok; set aside.
4. Add butter, wine, reserved pineapple j uice, lime j uice, garlic, maroram, lime peel
and salt to wok; boil rapidly until mixture is reduced by half and slightly
thickened.
5. Add scallops, zucchini, tomato, onion and pineapple chunks to sauce mixture; stir
gently and heat through.
LtuDNegetuDe uut
Seres 2 generously
l package ( 10 to 12 ounces)
fozen Alaska King crab
legs, split
1 11 teaspoons cornstarch
11 teaspoon sugar
1 tablespoon cold water
1 teaspoon soy sauce
1 teaspoon dr sherr
3 tablespoons salad oil
1 teaspoon salt
1 cup chicken broth
l cup thinly sliced water chestnuts
1 large onion, sliced
.
Z small celer stalks, cut in
1/4-inch slices
1 cup fesh or frozen Chinese
pea pods or sliced broccoli
fowerettes
hot cooked rice (optional)
1. Thaw crab legs; set aside.
2. Combine cornstarch and sugar; gradually blend i n water, soy sauce and sherry.
Set aside.
3. Heat oil in a wok or large skillet; add salt and crab legs, stirring and cooking for 1
minute.
4. Add broth and vegetables; cover and cook P/z minutes.
5. Remove cover and stir once. Add cornstarch mixture; str 30 seconds, or untl
slightly thickened.
6. Sere alone or over hot cooked rice.
SEFOD
Broiled Crab Legs
Wt uttet NututUs
Seres 2
melted butter
1 tablespoon lemon juice
MAIN COURSE
1 package ( 10 to 12 ounces)
&ozen Alaska King crab legs,
split 1/4 teaspoon grated lemon peel
1. Thaw crab legs.
2. Combine % cup butter with remaining ingredients; blend well.
3. Place crab legs on broiler rack; brush with butter sauce. Broil 3 to 5 inches from
heat .3 to 4 minutes, brushing once with sauce. Sere with additonal butter if
desired.
Wine or Brandy Butter Variation
Omit lemon j uice and peel; add 1 clove minced garlic, 1 tablespoon brandy or dry white
wne and 1 teaspoon minced parsley to melted butter.
Parsley Butter Variation
Omit lemon j uice and peel ; add 1 tablespoon parsley to melted butter.
Garlic Butter Varation
Omit lemon j uice and peel; add a dash of garlic powder or 1 minced garlic clove to
melted buter.
Taragon Butter Variation
Omit lemon juice and peel; add 1/z teaspoon crushed tarragon to melted butter.
Lobster 1ais i Deux
bolllng water
1 large lobster tail
juice &om 2 lemon wedges
Seres 2
2 to 3 tablespoons melted
butter or margarine
1 . Boil water in a large pot; add lobster tail and cook 5 minutes, or until shell turns
brght red.
2. Add lemon juice to melted butter; pour into small sering dish.
3. Remove lobster meat from shell by grasping tail with both hands and cracking it.
Meat should come out easily once the shell is broken.
4. Sere lobster meat with lemon butter for dipping.
MAIN COURSE
SEAFOOD
HHg LtuD tttutu
Seres 2 generously
1 package ( 6 to 8 ounces) fozen
Alaska King crab meat
1 small zucchini
a
;4 cup sliced mushrooms
1 cup minced onion
1% tablespoons olive oil
4 eggs
1 . Thaw, drain and slice crab; set aside.
% teaspoon salt
1/s teaspoon pepper
1/s teaspoon basil
pinch oregano
1 tablespoon minced fesh parsley
feshly grated Parmesan cheese
(for garnish)
2. Slice zucchini; cut slices in half. Saute zucchini, mushrooms and onion in oil in an
ovenproof 9-inch skillet.
3. Add crab and heat through.
4. Beat eggs; bl end in seasonings.
5. Pour eggs over crab mixture; sprinkle with parsley.
6. Cook frittata over low heat, lifting edges to allow uncooked porton to run
underneath.
7. When set, sprinkle with cheese and run under hot broiler until top is delicately
browned.
8. Cut into wedges and serve at once.
LtuD t. ucQues
1 package ( 6 to 8 ounces)
fozen Ala

ka King crab
meat
% cup sliced fesh mushrooms
2 green onions, sliced
1 tablespoon butter
. 2 teaspoons cornstarch
11 cup heav cream
1 tablespoon dr white wine
1 . Thaw, drain and slice crab.
Seres 2
1 tablespoon fresh lemon juice
% teaspoon salt
% teaspoon thyme
1/s teaspoon white pepper
1 tablespoon fine dr
bread crumbs
1 tablespoon grated Parmesan
cheese
about 1 teaspoon melted butter
2. Saute mushrooms and green onions in 1 tablespoon butter; add crab and heat
through.
3. Blend in cornstarch.
4. Add cream, wine and lemon j uice; cook, stirring constantly, until thickened and
smooth.
5. Blend in seasonings.
6. ivide mixture between 2 scallop shells or individual au gratin dishes.
7. Combine bread crumbs, Parmesan cheese and melted buter; sprnkle over
casseroles.
8. Broil casseroles to 5 inches from heat, 3 to 4 minutes, or until lightly browned.
SEAFOOD
umUn Vun
Seres 1
dash salt
dash pepper
MAIN COURSE
1 can (3% ounces) salmon
1 tablespoon butter or
margarine
1 tablespoon flour
11 teaspoon chicken bouillon
base
1 tablespoon feshly grated
Parmesan or Romano cheese
Z teaspoons sherr
11 cup milk
cooked asparagus or broccoli
spears
toast points
1 . Drain salmon, resering liquid; break salmon into chunks with fork.
2. Melt butter in small skillet; blend in flour and chicken bouillon base.
3. Add reserved salmon liquid, milk, salt and pepper; cook, stirring constantly, untl
thickened and smooth.
4. Blend in Parmesan cheese and sherry.
5. Arrange asparagus in small , shallow baking dish; top with salmon and cream
sauce.
6. Bake in preheated 350 F. oven 15 minutes. Serve with toast points.
NOTE A crsp green salad is a great accompaniment to this dish.
unke umUn teuks
2 fesh salmon steaks, cut
l-inch thick
5 to 6 tablespoons melted
butter
2 tablespoons dr white wine
1/s teaspoon dried thyme
salt to taste
1 . Place salmon in oiled baking pan.
Seres 2
pepper to taste
1 cup hot cooked peas
1 to
m
ato, halved
1 teaspoon grated Parmesan
cheese
lemon slices
parsley (for garnish)
2. Combine 2 tablespoons melted butter, wi ne, thyme, salt and pepper; brush over
both sides of salmon.
3. Bake in preheated 450 F. oven 10 minutes per inch of thickness of salmon at its
thickest point, bastng once with butter mixture.
4. Place salmon steaks on heated ovenproof platter or individual wooden planks.
5. Place peas and tomato half on each plank.
6. Drizzle remaining melted butt.; r over tomato halves and peas; dust tomato tops
with Parmesan cheese.
7. Run under hot broiler 2 to 3 minutes, or until cheese is golden.
8. Sere piping hot on the plank with lemon; garnish with parsley.
MAIN COURSE
LUU LuUtu HVUcuU-
ODstet et
2 large lobster tails, cooked
and cooled
1 Califoria avocado, cut into
large chunks
1 tablespoon minced fesh
chives or onions
Seres 2
dash of salt
1 teaspoon lemon juice
l cup mayonnaise
1 teaspoon chili powder
1 large avocado (for garish)
lemon wedges (for garish)
1 . Carefully remove meat from lobster; resere shells.
2. Dice lobster meat and pile into shells with chunks of avocado.
SEOD
3. Combine chives, salt, lemon j uice, mayonnaise and chili powder; set aside.
4. Cut the large avocado in half crosswise and remove seed.
5. Use one half as a container ard fll with the mayonnaise mixture.
6. Peel and slice the remaining half for garish around the lobster tails.
gu@eM Wt utcke cuOgS
1/4 pound uncooked spaghetti
boiling salted water
1 clove garlic, minced
1 teaspoon butter or margarine
1 teaspoon olive oil
Seres 1
1 to 2 tablespoons minced
fesh parsley
1 teaspoon lemon juice
pound fes.h bay scallops
1 tablespoon dr white _ wine
2 large fesh mushrooms,
chopped
feshly grated Romano or
Parmesan cheese
feshly grated black pepper
1 . Cook pasta in boiling salted water untl al dente.
2. Meanwhile, saute garlic in butter and olive oil untl golden.
3. Add mushrooms and saute until golden.
4. Add parsley, lemon juice, scallops and wine to garlic-mushroom mixture; saute
until scallops tm white.
5. Drain pasta; toss with scallop mixture.
6. Sprinke with cheese and freshly grated black pepper to taste.
tUeG cuOgs
1/4 cup chicken bouillon
2 teaspoons butter, sofened
2 teaspoons lemon juice
1 teaspoon grated lemon rind
Seres 2
1 teaspoon Angostura
bitters
1/s teaspoon ground ginger
1/s teaspoon chili powder
1 pound scallops

-~
SEAOOD MAIN COURSE
1 . Combine chicken bouillon, butter, lemon j uice, lemon rind, Angostura bitters,
ginger and chili powder; brush over scallops.
2. Broil 3 inches from heat 5 minutes, or until sc(llops are cooked throughout,
brushing with bouillon mixture once during broiling.
3. Brush with bouillon mixture again j ust before serving.
1unu utget Wt RVUcuGU 1Uggng
1 can (3Vz ounces) tuna
2 tablespoons fine bread crumbs
or crushed potato chips
2 teaspoons mayonnaise
salt to taste
1 . Drain and rinse tuna.
Serves 1
pepper to taste
Worcestershire sauce to taste
Z teaspoons margarine
1 slice American cheese
Avocado Topping
2. Combine tuna, bread crumbs, mayonnaise and seasoning; form mixture into a
pat.
3. Melt margarine in a skillet; brown "burger" on both sides.
4. Top with cheese; melt in toaster oven, or under broiler.
5. Sere with Avocado Topping.
Avocado Topping
1/4 Califoria avocado 1 teaspoon lemon juice
seasoned salt to taste
1 . Mash avocado with fork to a chunky texture.
2: Mix in lemon j uice and seasoned salt.
Leese1UggeG 1uHu LussetUe
Serves 2 generously
1 cup chopped onion
1 teaspoon butter or margarine
7 tablespoons (1 of a
10
3
/4-ounce can) condensed
cream of celer soup
2 teaspoons lemo
n
juice
2
/

cup tuna, drained
and faked
1 cup cooked rice
salt to taste
black pepper to taste
1/
3
cup grated Cheddar cheese
1. Cook onion in butter until tender but not brown.
2. Str i n remaining ingredients except cheese.
3. Turn into a buttered, shallow 6-inch casserole or individual casseroles; bake in
preheated 350 F. oven 20 minutes, or until heated through.
4. Top with cheese; bake 5 minutes longer.
MAIN COURSE SEOD
guns 1unu 1UMu
Seres 2
2 tablespoons cor oil
1 medium Idaho potato, cooked,
pared and thinly sliced
2 tablespoons chopped panley
11 teaspoon salt
1 cup chopped red onion
4 eggs
11 teaspoon dried leaf thyme,
crumbled
1 can (61 or 7 ounces) tuna
1 . Heat oil in large skillet over medium-high heat; cook potato and onion untl lighty
browned.
2. Beat together eggs, parsley, salt and thyme in a large bowl.
3. Drain tuna; flake and add to egg mixture.
4. Add tuna-egg mixture to potato mixture in skillet; cook, covered, over low heat
until bottom of tuna tortilla is golden brown.
5. Place a large plate over the skillet; invert the tuna tortilla onto the plate, then slide
back into skillet. Cook other side untl golden.
6. Sere warm or at room temperature, cut into wedges.
1exus 1unu L
1 tablespoon buter or
margarine
1 small onion, chopped
2 tablespoons chopped green
pepper
.
1 cup chunky tomato sauce (or
marinara sauce fom a jar)
;4 to 11 teaspoon Tabasco
pepper sauce
Seres 2 generously
1 cup ( 4 ounces) shredded
Monterey Jack cheese
1 can (7 ounces) whole kerel
cor, drained
1 can (61 or 7 ounces) tuna,
drained
toaster-style cor mufns or
corn,bread
1 . Melt butter in a skillet; saute onion and green pepper until tender.
2. Str in tomato sauce and Tabasco sauce; simmer, uncovered, 15 to 20 minutes,
string occasionally.
3. Add 1/4 cup cheese, corn and tuna; heat through.
4. Spoon over corn muffins; garnish with remaining cheese.
Tuna-Bulgur ut
1 tablespoon butter or
margarine
1 small onion, chopped
% cup bulgur, uncooked
1 can ( 13
3
/4 ounces) chicken
broth ( 1% cups)
Seres 2 generously
1 can (3 ounces) button mush-
rooms, undrained
1 cup walnuts
Z tablespoons curants
1 can (7 ounces) tuna, drained
l cup fozen peas and carots
11 cup chopped fesh parsley
SEFOOD
MAIN COURSE
1 . Melt buter in a large saucepan; saute onion and bulgur until onion is tender and
bulgur is tanslucent.
2. Add broth, mushrooms with liquid from can, walnuts and currants; bring to a
boil.
3. Cover and simmer 20 minutes, stirring occasionally.
4. Str in tuna, peas and carrots and parsley; cook 5 minutes longer.
MUMusse MeteWuneun
1unu Ket
2 tablespoons butter or
margarine
l cup chopped onion
1 small clove garlic, minced
Vz cup bulgur wheat pilaf,
Seres 2
1 can ( 6 or 7 ounces) tuna,
drained and flaked
1 package ( 10 ounces) fozen peas
with mushrooms, thawed
2 tablespoons whole or
slivered almonds uncooked
1 cup water 2 tablespoons raisins
2 tablespoons chopped parsley
1. Melt buter in medium-size skillet; saute onion, garlic and wheat pilaf until golden.
2. Add water; bring to a boi.
3. Cover, reduce heat and cook over low heat 15 minutes.
4. Add tuna and remaining ingredients; heat thoroughly, stirring occasionally.
1unu gu Uut
1 baking potato
1 can (61 or 7 ounces)
tuna, drained
1/4 cup chopped fesh tomato
l cup grated Swiss cheese
Seres 1
1 . Scrub potato well; dr and prick with a fork.
2 tablespoons mayonnaise
1/s teaspoon dried dill
pinch of salt
pinch of pepper
chopped parsley (optional)
2. Bake in preheated 425 F. oven 55 to 60 minutes, or until sof.
3. Cut in half lenghwise; scoop out pulp into a small bowl.
4. Add tuna, tomato, V cup cheese, 1 tablespoon mayonnaise, dill, salt and
pepper; mix well.
5. Spoon mixtre into potato shells.
6. Top wth remaining mayonnaise; sprinkle with remaining cheese.
7. Bake in 350 F. oven 15 to 20 minutes, or until cheese melts and mixture is
heated through.
8. Sprnkle with chopped parsley if desired.
MAIN COURSE
T 1uu net UO
Seres 2
1 small tomato, cut into
4 slices
SEOD
1 package ( 10 ounces) fozen
vegetables: broccoli spears,
peas and mushrooms, or rice
and vegetables
4 tablespoons bottled creamy
Italian dressing
1 can (611 or 7 ounces) tuna,
drained
chopped or slivered nuts
(optional)
1. Cut two 12-inch square pieces of heavy-duty foil.
2. Divde fozen vegetables into 2 serings; place vegetables in center of foil.
3. Divde tuna in half; place each half over sering of vegetables; top each with 2
tomato slices.
4. Spoon 2 tablespoons salad dressing over each sering; sprnkle with chopped
nut if desired.
5. Fold foil into packets, sealing edges securely; bake in preheated 375 F. oven 25
minutes . .
NOTE: Recpe may be divded in hal for 1 serng.
1Uu ut@et
1 large zucchini, shredded
(about 2 cups before draining)
lf4 teaspoon salt
1 can ( 612 or 7 ounces) tuna
Seres 2
1 sfall onion, minced
1 egg, lightly beaten
1 cup fine bread cribs
1 tablespoon lemon juice
1/s teaspoon pepper
1 . Place shredded zucchini in colander; sprnkle with salt and toss.
2. Allow zucchini to drain 10 minutes; press dry between paper toweling.
3. Drain excess liqu
i
d fom tuna; place tuna in medium-size mixing bowl.
4. Add remaining ingredients; mix thoroughly.
.
5. Measure about V2 cup mixture; shape into burgers and place on lighty greased
baking sheet.
6. Bake in preheated 350 F. oven 15 minutes; turn and bake 15 minutes longer,
or untl golden.
7. Sere warm or at room temperature.
VARIATION: Add 1/4 cup each chopped nuts, raisins and, if desired, 1 teaspoon cur
powder to basic mixture.
NOTE: Use toaster oven if you lke instead of large oven to save energ.
J
SEAFOOD/MEAT
MAIN COURSE
1unu tmg ugteme
2 tablespoons chopped onion
2 tablespoons minced green
pepper
1 cup sliced celer
1 . cup cooked rice
1 can (31/4 to 312 ounces)
tuna, drained
11 cup peeled and deveined
raw shrimp, chopped
Seres 2
1/a cup mayonnaise
11 teaspoon original Worcester-
shire sauce
1/2 teaspoon lemon juice
11 teaspoon salt
1/s teaspoon white pepper
la cup b
u
ttered soft bread crumbs
paprika
1 . Combine all ingredients except bread crumbs and paprika; mix well.
2. Turn into a buttered 1-quart casserole or 2 individual scallop shells.
3. Top with buttered crumbs; sprinkle with paprika.
4. Bake in preheated 375o F. oven about 25 minutes ( slightl shorter time for
individual shells) .
teuk uHe
1 clove garlic, pressed
2 tablespoons butter or
.
margarine
2 beef rib-eye steaks,
weighing about 1 pound each
1 teaspoon salt
1. Heat garlic in butter in large skillet.
Seres 2
2. Add steaks; brown quickly on both sides.
dash black pepper
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 11 teaspoons original
Worcestershire sauce
3. Remove to heated serving platter; sprinkle with salt and pepper.
4. Stir parsley, chives and Worcestershire sauce into pan drippings to heat through;
pour over steaks.
eeL Mexcu
6 ounces lean ground beef
1 cup minced onion
1/a cup minced green pepper
11 small clove garlic, pressed
2 teaspoons chili powder
'
Seres 1 to 2
1 teaspoon salt
1 cup cooked rice
1 cup canned tomato sauce
14 cup milk or cottage cheese
1 cup cubed Cheddar cheese
1 . Cook beef, onion, green pepper, garlic and seasonings until meat and vegetables
are tender but not brown.
2 .. Stir in rice, tomato sauce and milk; heat thoroughly.
3. Fold in Cheddar cheese.
NOTE Sere with fresh green onions and cor chips, i desired, as a main dish.
MAIN COURSE
MustUUm teuks uO
11 pound &esh mushrooms or
1 can (6 to 8 ounces each)
sliced mushrooms
2 beef cubed steaks, weighing
4 to 6 ounces each
1 tablespoon flour
1
/4 teaspoon salt
1/
1
6 teaspoon ground black
pepper
Seres 2
Z tablespoons butter
3/4 tablespoon prepared
mustard
1 teaspoon original Worcester
shire sauce
1 tablespoon minced onion
Z tablespoons brandy (optional)
/4 cup beef bouillon or broth
Z tablespoons minced &esh
parsley
MEAT
1 . Rinse, pat dry and slice fresh mushrooms, or drain canned mushrooms; set aside.
2. Dredge both sides of steak in four mixed with salt and black pepper.
3. Melt 1 tablespoon butter in large skillet; add steaks and brown about 1 minute
on each side.
4. Remove steaks to a platter; spread both sides of each steak with mustard and
sprinkle with 1/2 teaspoon Worcestershire sauce. Set aside.
5. Melt remaining butter in same skillet. Add mushrooms and onion; saute 2
minutes.
6. Add brandy and flame.
7. Str in bouillon and Worcestershire sauce; cook and stir until hot.
8. Return steaks to skillet; reheat steaks in sauce for 2 minutes.
9. Sprinkle with parsley j ust before serving.
NOTE Great sered with cooked noodles and salad!
2 steaks, weighing
about 7 ounces each
1/
3
cup com oil
ealt to taste
ts teuk
Seres 2
&eshly ground black pepper
to taste
3 ounces Irish whiskey
1 cup heav cream
chopped fesh parsley (for garnish)
1. Saute steaks in oil in heavy skillet, allowing 2 minutes per side for rare, longer for
medium.
2. Season to taste with salt and pepper.
3. Add whiskey to pan; heat briefly, then ignite. (Be careful, as fames may leap high
fom pan. )
4. When fames die down, add cream and cook 2 minutes longer.
5. Garnish with parsley.
MEAT
MAIN COURSE
ee & MustOOm Utete Ot WO
11 pound fesh mushrooms or
1 can (6 to 8 ounces) sliced
mushrooms
3 tablespoons butter or
margarine
11 cup chopped onion
11 cup sof bread crumbs
1 egg, lightly beaten
Seres 2
6 thin slices (about 11 pound)
cooked roast beef
1 package (9 ounces) fozen
cut green beans
1 can ( 10
3
/4 ounces) condensed
golden mushroom soup
1/
1
6 teaspoon ground black
pepper
hot buttered noodles (optional)
1. Rinse, pat dr and slice 1 of the fresh mushrooms; chop remaining half. Or .
drain canned mushrooms. Set aside.
2. Melt 2 tablespoons butter in medium-size skillet; add onion and chopped
mushrooms or half of drained canned mushrooms. Saute 2 minutes.
3. Remove onion-mushroom mixture from heat; stir in bread crumbs and egg.
4. Place about 2 tablespoons mushroom mixture on each slice of roast beef; roll up,
jelly-roll fashion, and set aside.
5. Arange green beans in bottom of a 10 ^ 6 ^ 2-inch shallow casserole; top
with roll-ups; set aside.
6. Melt remaining butter in skillet; add resered sliced fresh mushrooms or
remaining half canned mushrooms. Saute 2 minutes.
I
7. Str in soup and black pepper; cook and str until hot.
8. Spoon soup mixture over roll-ups; cover tightly and bake in preheated 350 F.
oven 15 minutes, or untl heated through.
.
9. If desired, sere over hot butered noodles.
eeQ MuStOOm teW
1 12 pounds beef cubes
2 tablespoons shortening
1 can ( 103/4 ounces) condensed
beef mushroom soup
1 tablespoon lemon juice
Seres 2 (2 meals)
1 teaspoon rosemar leaves,
crushed
1 package ( 10 ounces) fozen
cauliflower
1 cup carots, cut In 11-inch
pieces
1. Brown beef in shorening in heavy pan; pour off fat.
2. Add soup, lemon j uice and rosemary; cover and cook over very low heat 21/2
hours.
.
3. Add caulifower and carrots; cook 10 to 15 minutes longer, or untl vegetables
are done, string occasionally.
NOTE: Make enough for one day and freeze the rest. Use garden-fresh vegetables (peas,
beans or potatoes, if desired) in leu of frzen vegetables.
MAIN COURSE
MET
Q
UtcesteteG LuDe teuk
Seres 2
1 tablespoon vegetable oil 1 beef bouillon cube
2 individual beef cubed steaks % cup boiling water
(weighing 4 to 6 ounces each)
1 cup diced carrots
2 tablespoons original Worcester
shire sauce
1 cup chopped onion l teaspoon salt
2 tablespoons chopped parsley
1 . Heat oil in small skillet; add cubed Steaks and brown about 3 minutes on each
side.
2. Remove steaks and set aside.
3. Add carrots and onion; saute 3 minutes.
4. Dissolve bouillon cube in boiling water; add to skillet along with Worcestershire
sauce and salt.
5. Return beef to skillet; bring to a boil.
6. Reduce heat and simmer, covered, until beef is fork-tender, about 30 minutes.
7. Sprinkle with parsley.
t
NOTE: Trsering this with buttered noodles and tossed salad.
nVGuu WengtUH UuVes
Wt Wne uuce
1 pound extra lean ground
beef
1 cup fne dr bread combs
1 egg, separated
1 teaspoon salt
Seres 2
1 tablespoon prepared horse-
radish
1/4 cup tomato catsup
1 pie crust stick
Wine Sauce
1 . Combine beef, bread crumbs, egg yolk, salt, horseradish and catsup in a mixing
bowl ; shape mixture into 2 rectangular loaves.
2. Bake on rack in shallow baking pan in preheated 400 F. oven 15 minuts.
3. Cool on rack 5 to 10 minutes.
4. Meanwhile, prepare pie crust stick according to package instructions.
5. Roll dough out on lightly floured board into 2 rectangles, large enough to wrap
around loaves.
6. Place loaves in center of each pastry; wrap pastry around, overlapping edges on
bottom. Trim off excess pastry at ends.
7. Moisten edges and pinch together to seal. Make decorative cutouts from excess
pastry and arrange on top of each loaf.
8. Place loaves on ungreased baking pan; brush entire surface with egg white mixed
with a little water.
9. Bake in preheated 400 F. oven 20 minutes longer.
10. Serve with Wine Sauce.
MET
3/4 cup catsup
Wine Sauce
14 cup dq red wlne
12 teaspoon cmsbed tanagon
MAIN COURSE
C
ombine all ingredients in a small saucepan; simmer over low heat, strring, about 10
minutes.
teBme ee Ut 1WO
1/2 pound lean top round
11 cup sllced sweet

mlxed
plckles
Sres 2
4 sllces hesh glngerroot
2 cups water
1 small green pepper, sllced
1 can (8 ounces) sllced plne- 1 teaspoon soysauce
1 teaspoon comstarch apple ln water, dralned
botcooked brown rlce
1 . Slice beef in thin stips. ( Partially feezing makes slicing easier. )
2. Mix beef, pickles, soy sauce, cornstarch and ginger root until beef is well coated.
3. Place mixture on heat proof 8-inch plate.
4. Brng water to a boil in a wok.
5. Elevate plate above water with steamer rack or overturned bowl; cover and
steam beef 4 minutes. Str mixture.
6. Place pineapple and green pepper slices over beef; cover and steam an
additonal 2 to 3 minutes.
7. Sere over brown rice.
NOTE: This dish works well with turkey or chicken in place of beef
I
tOe D ` ` UBSt` `
1-rb roast, cut 2 to
21 lnches tblck
saltto taste
heshly ground black pepper
to ste
7
Seres 2
1. Slash fat edge of roast at l-inch intervals.
2 rlpe tomatoes
2 tablespoons buttered
bread cmmbs
1 teaspoon mlnced green onlon
or cblves (for gamlsb)
2. Broil on broiler pan about 5 inches from the heat. Allow 35 to 40 minutes for
rare to medium-rare, turning steak once during broiling period.
3. Season with salt and pepper to taste.
4. Top tomatoes with buttered crumbs; place on rack for the last 5 minutes of
broiling tme.
5. Garnish steak with green onion.
MAIN COURSE
UutetH ee teW
Seres 2 ( 2 meal s)
1 cupgrapehult]ulce
1 teaspoonsalt
1 clove garllc, mlnced
1 11 pounds beefround, cut In
I-lncb cubes
2 tablespoons salad oll
I large green pepper, cut up
1 large onlon, sllced
1 cup cbopped hesb tomatoes
2 tablespoons brown sugar
1 tablespoon red wlne vlnegar
1 teaspoon drled leafrosemaq
1 bay leaf, crumbled
11 cup sllced pltted rlpeollves
1 . Combine grapefruit j uice, salt and garlic in a large bowl.
2. Add beef cubes; refrigerate overnight.
3. Drain beef, reserving marinade.
4. Heat oil in heavy kettle or Dutch oven; brown beef on all sides.
5. Add green pepper and onion; saute 3 minutes.
6. Add tomatoes.
MET
7. Combine resered marinade with brown sugar, vinegar, rosemary and bay leaf;
add to beef, cover and simmer 45 minutes, or until beef is tender.
8. Add olives; simmer 5 minutes longer.
9. Sere half the stew at dinner for two; freeze remainder in freezer bags or
containers for encore meal. Label and date.
10. When ready to use, defrost several hours at room temperature or overnight in
refrigerator. To serve, heat through, but do not boil .
LeGut ee teuK
11 pounds lean beefcbuck
steak
salt to taste
pepper to taste
2 small zuccblnl
Seres 2
l teaspoon basll, crumbled
1 tablespoon butter or
margarlne
2 tablespoons cbopped pecans
(optlonal)
cup grated sharp Lbeddarcbeese
1 . Cut steak into 2 porons; season with salt and pepper. Place on ovenproof
plater.
2 e ' Halve zucchini lenghwise; arange alongside beef on platter, cut sides up.
3. Sprinkle steak and zucchini with basil ; dot zucchini with butter.
4. Bake in preheated 425 F. oven 5 minutes.
5. Turn beef and baste zucchini with pan j uice; bake 5 minutes longer, or untl beef
is done as desired.
6. Sprinkle beef with pecans, then with cheese; return to oven briefly j ust to melt
cheese.
MET
1 pound beef tenderloln,
gound once
2 tablespoons ollve oll
1 to2 teaspoons orlglnal
Worcestershlre sauce
teuK 1uttute
Seres 2
1 bead Boston lettuce
1 can (Z ounces) rolled
ancbovles
l cup cbopped onlon
l cupdralned capers
MAIN COURSE
1/4 teaspoon Tabasco sauce
2 eggs
1 tablespoon coarse cqstal
salt
hesbly ground black pepper
1. Put gound beef, olive oil, Worcestershire sauce and Tabasco in small bowl; miA
lightly with a fork.
2. For into 2 patties; make a depression in center of each patty.
3. Separate eggs, placing a half egg shell containing an egg yolk in center of each
meat paty. ( Reserve egg whites for another use. )
4. Wash letuce, separatng each leaf; pat dry on paper towels.
5. U
s
e leaves to form 4 lettuce cups; place lettuce cups around meat.
6. Fill cups with rolled anchovies, chopped onion, drained capers and coarse salt.
7. Sere meat at room temperature. Each person adds egg yolk to meat, mixing in
the seasonings and black pepper as desired.
NOTE: Buy only fhest, top-qualt tenderoin: have butcher grnd it while you wait
Never feeze meat for steak tartare-it must always be made fresh. Al other ingedients
must also be fesh. Once meat and ingredients are mixed, sere immediately. Lefovers
must be cooked; do not eat raw the next day.
teuk ette MustUUm uUce
3
/4 pound lean top round or
slrloln steak
1 11 tablespoons butter
1 1 tablespoons com oll
1 cupsllcedheshmushrooms
1 1/2 teaspoons lemon or llme
julce
Seres 2 generously
1/s tablespoon seasoned salt
Z tablespoons sberq
4 tablespoons water
Z teaspoons comstarcb
1 tablespoon mlnced hesh
parsley
1 cup bot cooked rlce
1 . Have butcher cut beef thin as for scallopine; cut again into 2Vz ^ l -inch strps.
2. Cook a few pieces at a tme in hot buter and oil in heavy skillet untl golden.
3. Remove; keep warm until all steak is browned.
4. Reduce heat; add mushrooms to pan drippings and cook, stirring, 1 minute.
5. Add lemon j uice, seasoned salt, sherr and water mixed with cornstarch untl
mushrooms are barely tender and sauce thickens.
6. Return beef stps to sauce; heat 1 minute longer.
7. Add parsley; spoon over rce.
MAIN COURSE
MET
UWOum gugett uuce Wt Meut
6 ounces lean ground beef
. 1/4 cup chopped onion
1 tablespoon flour
1 large clove garlic, minced
1 teaspoon basil leaves,
crushed
1 . Brown beef in saucepan.
Seres 2
% teaspoon oregano leaves,
crushed
1 can (7% ounces) low-sodium
tomato soup
hot cooked spagheti
1 to Z tablespoons grated
Parmesan cheese (optonal)
2. Add onion, flour and seasonings; cook until onion is tender, stirring.
3. Str to separate meat.
4. Add soup; simmer 10 minutes, stirri ng occasionally.
5. Sere over hot cooked spagheti ; garnish with Parmesan cheese.
Corn Chip-Veal uke
1/
a
pound lean ground veal
or beef
1 cup minced onion
1 cup minced green pepper
1/
a
cup sliced celery
1 small clove garlic, pressed
1 teaspoon bu
t
ter or
margarine
Seres 2
1/4 teaspoon seasoned salt
dash of Tabasco sauce
1 teaspoon fresh lemon or
lime juice
1 cup cooked brown rice
1 tomato, cut into wedges
l cup mayonnaise
1l cup corn chips, crushed
1. Saute veal, onion, green pepper, celery and garlic in buter until tender-crsp.
2. " Add remaining ingredients except mayonnaise and corn chips; heat thoroughly.
3. Stir in mayonnaise.
4. Sere topped with crushed corn chips.
NOTE: Doubles as a main dish or salad. Add salad greens and radishes to complete
salad course.
Liver Saute with Mushrooms
l2 pound fresh mushrooms or
1 can (6 to ounces)
sliced mushrooms
4 tablespoons butter or
margarine
1 medium onion, sliced.
Z beef fver steaks
(4 ounces each)
Seres 2
l2 cup white wine, apple
juice or water
11 teaspoon salt
1/4 teaspoon oregano leaves,
crushed
snipped fesh parsley
(optional garnish)
MET
MAN COURSE
1. Rinse, pat dry and slice fresh mushrooms ( makes about 21/z cups) , or drain
cnned mushrooms.
2. Melt 2 tablespoons butter in a large skillet; add mushrooms and onion and saute
over high heat untl limp, about 3 minutes, stirring frequently.
3. Remove vegetables from pan; set aside.
4. Add remaining butter to pan; melt over moderate heat.
5. Add liver; saute until browned, about 2 minutes on each side.
6. Add wine, salt and oregano; bring to a boil.
7. Reduce heat and simmer, covered, until liver is cooked as desired, 2 to 3
minutes.
8. Add mushrooms and onion mixture; heat untl hot.
9. Garish with parsley if desired.
MumLeesetut ute
4 sllces ham or salaml
4 sllcesbwlsscbeese
1 gapeblt, peeled and cut ln
6 cartwbeel sllces
/z honeydew or cantaloupe,
cut ln6 wedges
2 to 3 large sUawberrles,
halved or sllced
Seres 2
1 caHon ( ounces) sUawberq-
flavod yogurt
2 tablespoons cbopped nuts
2 tablespoons gratedgape-
hultpeel
hesbmlntleaves (optlonal gamlsh)
1 . Top each ham slice with a slice of cheese; roll up and secure with a toothpick.
2. Arrange ham and cheese, grapefruit, melon and strawberries on to serng
plates.
3. Combine yog
u
rt, nuts and grapefruit peel for dressing; sere over fruit.
4. Sprnke with additonal nuts and garnish with fresh mint if desired.
Mum & Leese Ogs
bwlss cheese
bolled orcooked bam sllce,
cut about /-lnch tblck
1 . Cut cheese into stcks.
Seres 1
crusbed plneapple, dralned,
_ orsauerkraut, dralned
butter
2. On ham slice, place a stck of cheese; top with 1 to 2 tablespoons of pineapple
-or sauerkraut, roll, then fasten with wooden toothpicks.
3. Brush roll-ups wth butter.
4. Heat to sering temperature in one of the following ways:
. Broil 2 to 3 minutes on each side.
b. Wrap in foil, seal ends and bake in preheated 350 F. oven 10 to 15
minutes.
L. On outdoor grill, heat in foil 5 to 6 minutes, turning once.
MAIN COURSE
Sweet-Sour Pork
2% tablespoons sugar
% teaspoon salt
2% tablespoons vinegar
11 cups water
1% tablespoons cornstarch
1% cups cooked cubed pork
1 teaspoon soy sauce
Seres 2 generously
1 small carrot, peeled and
cut crosswise into rounds
l small green pepper, cut
into strips
1 tomato, cut into eighths
1 slice pineapple, cubed
6 to 8 cucumber slices
hot cooked rice
1 . Combine sugar, salt, vinegar and 1 cup of water; heat to a boil.
2. Stir in cornstarch mixed with 3 tablespoons water; cook untl thickened.
3. Add pork; simmer 5 minutes.
MEAT
4. Add soy sauce, carrot, green pepper, tomato, pineapple and cucumber; contnue
cooking 3 to 4 minutes, or until vegetables are heated.
5. Serve on hot cooked rice.
A
p
ricot-Ham Dress-U
p
l cup minced onion
l cup chopped green pepper
l cup minced celer
2 tablespoons butter
1 tablespoon apricot preseres
Seres 2
1/4 cup top-quality bottle
d
barbecue sauce
2 tablespoons water
1 11 cups cubed cooked ham
1 cup hot cooked rice
. 1 . Saute together onion, green pepper and celery i n butter in a medium-size skillet
until limp.
2. Str in apricot preserves, barbecue sauce, water and ham; simmer 15 minutes to
blend.
3. Taste to correct seasonings.
4. Spoon over beds of hot cooked rice.
NOTE: I desired, add cooked petit pois and cubed. drained pineapple for a complete
meal-in-one. Tast and quick!
Mum Broiler meu
1 11-pound canned ham
1 can (6 ounces) whole kernel
cor, drained
Seres 2
2 canned peat halves
2 teaspoons currant jelly
MEAT
MAIN COURSE
1. Remove contents from ham can; cut slices for broiling from broad end of ham.
2. Place drained corn in bottom of broiler pan: arrange ham slices on rack over
corn.
3. Broil 4 inches from heat 3 to 4 minutes.
4. Turn ham; place well-drained pear halves filled with j elly on rack.
5. Contnue broiling 3 to 4 mi nutes longer.
NOTE: Reserve remaining ham for sandwiches or casserles.
Ham-Noodle Casseroles
Z tablespoons chopped green
pepper
1 tablespoon butter or
margarine
11 can ( 10% ounces) condensed
cream of mushroom soup
Seres 2
1 . Cook green pepper in butter until soft.
2 tablespoons milk or
half and half
1 1 cups cooked cubed ham
1 11 cups cooked noodles
1 teaspoon prepared mustard
1 to 2 teaspoons grated mild
aged Cheddar cheese
2. Blend in mushroom soup and milk, stirring over low heat.
3. Add ham, cooked noodles and prepared mustard.
4. Pour into 2 oiled individual casseroles; sprinkle cheese on top.
5. Place in preheated 350 F. oven 10 minutes, until cheese is hot and bubbly.
Tahitian Ham & Rice
1 cup slivered cooked ham
1 teaspoon butter or margarine
1 can ( ounces) fuit cocktail,
drained (resere syrup)
1 cup chicken broth
1 11 tablespoons brown sugar
1 teaspoon prepared mustard
Seres 2
1. Saute ham in buter until lightly browned.
1/s teaspoon ginger
dash of pepper
1 teaspoon soy sauce
1 tablespoon shery (optional)
Z te
a
spoons cornstarch
1/a cup diced green pepper
1 cup hot cooked rice
2. Str in fruit syrup, 21 tablespoons broth, sugar, mustard, ginger, peppUr and soy
sauce.
3. Cook over low heat about 5 minutes.
4. Blend remaining broth and wine with cornstarch; stir into ham mixture.
5. Add fruit cocktail and green pepper: cook 5 minutes.
6. Sere over bed of hot fluffy rice.
MAIN COURSE
OtB LOgs Wt Lum Mce
Z or3 lean pork cbops,
cut about -lncb tblck
saltto taste
pepper to taste
1 tablespoon com oll
Seres 2
Z tablespoons cbopped geen
pepper
1 cup bolllng cblcken broth
or 1 cblcken boulllon cube
dlssolved ln 1 cup water
MET
2 tablespoons cbopped onlon
1/2 cup uncooked rlce
1 teaspoon Worcestemhlre sauce
1 teaspoonsalt
1/4 teaspooncumln seed
1 . Season chops with salt and pepper; brown on each side i n oil.
2. Remove chops; drain off excess fat.
3. Add remaining ingredients to pan, stirring to loosen brown parcles.
4. Place chops over rice mixture; cover and bake in preheated 350 F. oven 30
minutes, or until meat and rice are tender and liquid is absorbed.
5. Ruff rce lightly with a fork and serve.
MOegMUstutG OtB LOg
1 1/2 teaspoons butter or
marganne
A teaspoon lemon julce
I egg, beaten
Seres 1
1 . Melt butter in ovenproof baking dish.
2. Mix lemon j uice with beaten egg.
1 pork cbop, cut 1 lnch Ulck
ltallan seasoned bread cmmbs
1 teaspoon boney
Z teaspoons Oljon mustard
3. Coa
t
pork chop with melted buter, dip in egg, then in bread crumbs; retur to
baking dish.
4. Bake, covered, in preheated 350 F. oven 20 minutes.
5. Uncover dish; contnue baking 20 to 25 minutes longer, or untl done. ( If crmb
coatng isn' t brown enough, place it under broiler a few minutes. )
6. Heat together honey and mustard in a small saucepan; spoon sauce over pork
chop.
MucutOnMumNegetuDe LussetOe
1 cupelbowmacaronl
(4 ounces)
1 1 teaspoons salt
I A quaHs bolllng water
A cup dlced cooked bam
Seres 1 (2 meals)
1 can ( 71 ounces) seml-
condensed cream ofmusbroom
soup
1 can (ounces) cutgreen
beans, dralned
MEAT
MAIN COURSE
1 . Gradually add macaroni and salt to rapidly boiling water so that water continues
to boil.
2. Drain macaroni.
3. Add ham, soup and green beans; cook, stirri ng, until hot.
4. Dine on half immediately; freeze remainder for another meal.
MICROWAVE REHEATING: Cover frozen microwave-casserole and microcook about
8 minutes, or until hot.
CONVENTIONAL REHEATING: Cover frozen casserole and bake in 375o F. oven
about 50 minutes, or until hot.
FOR TWO-PERSON HOUSEHOLD: Double all ingredients and proceed as directed
above. ( Makes 4 serings. ) Then reheat as follows:
MICROWAVE REHEATING: Cover frozen microwave-proof casserole and microcook
about 12 minutes, turning casserole after 4 and 8 minutes.
CONVENTIONAL REHEATING: Cover frozen casserole and bake in 375 F. oven
about 1 hour.
Cheesey Denver O
p
en-Face
1 tablespoon butter
2 tablespoons instant onion
2 tablespoons chopped green
pepper
2 eggs, beaten
a;4 cup (3 ounces) shredded
Cheddar cheese
Seres 2
1/4 cup minced chopped cooked
ham
1 teaspoon chopped pimiento
1/s teaspoon salt
2 sandwich buns, halved and
toasted
1 . Melt butter in skillet; add onion and green pepper and saute until vegetables are
tender.
2. Meanwhile, combine eggs, 1/2 cup cheese. ham, pimiento and salt; pour into
skillet.
3. Cook over low heat, turning portion of egg mixture with spatula as it begins to
thicken and eggs set. ( Do not stir and do not overcook. )
4. Sprinkle remaining l cup cheese over top.
5. Buter toasted sandwich bun halves and divide egg mixture over tops.
NOTE Mixture may be prepared in advance and stored in refrgerator.
MAN COURSE
Pork Chops Royale
Seres 2 (2 meals)
6 pork chops 11 cup sllced onlon
1 can ( I0/ ounces)con- 1 teaspoonprepared mustard
densed beeq mushroom soup 1 package (1 0 ounces) hozen
/

cup dair sour cream cut green beans


2 tablespoons chopped plmlento
1. Brown chops ( use shortening if necessary) in skillet; pour off fat.
MET
2. Add soup, sour cream, onion and mustard; cover and cook over low heat 15
minutes.
3. Add geen beans and pimiento; cook 15 minutes longer, or untl done, string
ocasionally.
NOTE: This cserle can be easily divded into 2 smal casseroles. Freeze one, then
reheat in peheated 35( F oven, about 15 minutes, or untl just heated through.
Leave It to Lettuce

/ pound sausage meat


2 medlumcanots, thlnly
sliced
N cup chopped onlon
Seres 2
11 cup seedless green grapes
% cupplaln dq bread cmmbs
1 egg, llghtlybeaten
1 small head lceberglettuce
1/4 cup water
1. Saute sausge meat in medium-size skillet several minutes, breaking up meat as it
coks.
2. Add carot and onion; continue cooking until vegetables are tender.
3. Remove from heat; str in grapes, bread crumbs and egg.
4. Trm letuce, resering several large leaves. Remove core.
5. Spread head of letce at the core end to create a hollow cavity; fill cavit with
sausge stufing.
6. Cover opening with resered outside leaves. Place in small baking dish; add
water.
7. Cover and bake in preheated 350 F. oven 35 minutes, or until tender.
8. Let stand 5 minutes before cutting.
Sausage San Miguel
6 ounces smoked counb-
sqle llnksausage
/ cup water
I small onlon, sllced
I can ( ounces) sllced peaches
(lncludlngsymp)
1 large geen pepper, cut lnto
I-lnch squares
Seres 2
1 tablespoon sweet plckle rellsh
1 teaspoon prepared mustard
1 teaspoon comstarch
1/s teaspoon salt
1/s teaspoon seasoned pepper
ZVz tablespoons chlcken broth or
water
1 cup hot cooked rlce
MEAT/OULTRY
MAIN COURSE
1. Cover and cook sausage in 1/4 cup water about 5 minutes; remove from water
and cut in thin slices.
2. Combine sausage and onion in a small skillet; cook until onion is tender-crisp.
3. Add peaches, green pepper and sweet pickle relish; simmer about 5 minutes.
4. Blend together mustard, cornstarch and seasonings with chicken broth; pour into
meat mixture and cook, stirring, until clear and thickened, about 2 minutes.
5. Sere over beds of fluff rice.
Leese tGs Wt Neu
Ut Lcken
2 tablespoons our
saltto taste
pepperto taste
A pound veal steak or 12 to
14 ounces spllt, boned and
sklnnedchlcken breast
Seres 2
2 stlcks Lheddar cheese,
5 x l x A-lnch each
1 tablespoon butter
2 tablespoons mlnced onlon
1/4 cup catsup
2 tablespoons water
dash of oregano
1. Combine flour, salt and pepper; pound into meat until meat becomes thin.
2. Cut meat into 2 servings; place a stick of cheese lengthwise on each portion of
meat.
3. Fold meat over ends of cheese strip and roll up tightly. Secure with wooden pick
or skewer.
4. Melt butter in skillet; brown meat and onion.
5. Add catsup, water and oregano; cover and simmer 20 to 25 minutes or until
tender.
Lcken Muten@O
4 cholce chlcken pleces
2 tablespoons flour
1/z teaspoon garllc salt or
celeq salt
dash ofpepper
1 1z tablespoons corn oll
Seres 2
1 tablespoon dqwhlte wlne
(optlonal)
/s cup chlcken broth
3 tablespoons dalq sourcream
2 cupcanned tomatoes, chopped
A small bay leaf
1 cup hot cooked rlce
1 . Roll chicken in combined flour, garlic salt and pepper; brown in oil.
2. Add wine to skillet; str to loosen brown particles.
3. Blend any remaining flour with broth, sour cream and tomatoes; stir i nto chicken.
4. Add bay leaf; cover and simmer 30 minutes, or until chicken is tender.
5. Remove bay leaf; sere over beds of fluffy rice.
NlN COURSE
Rock Cornish Hens
wth Cranberry-Orange Sauce
2 cleaaed Kock Lomlsh hens,
eachwelghlng 1 11 pounds
2 tablespoonsbuHer
ealtto taste
pepper to taste
/z cup cold water
Seres 2
2 tablespoons sugar
1 teaspoon comstarch
1 teaspoon glnger
dash ofgarllc powder
1/z cup hesh orhozen
cranberrles
POULTY
11 teaspoon lnstant chlcken
boulllon granules
2 tablespoons orange marmalade
1. Tie legs of hens to tail; twist wing tps under.
2. Brown birds on all sides in butter in skillet; season with salt and pepper to taste.
3. Add 1/4 cup cold water to pan drippings with chicken bouillon granules; cover
and simmer 50 minutes, or untl birds are fork-tender.
4. Meanwhile, prepare sauce by combining sugar, cornstarch, ginger and garlic
powder in a small saucepan.
5. Str in remaining cold water; cook and stir until thickened and bubbly.
6. Str in cranberries and orange marmalade; cook 5 minutes, until cranberes pop.
7. Transfer birds to heater platter; spoon sauce over birds and pass remaining sauce
in gravy boat.
NOTE: Birds can be stufed if desired with your favorte dresing. Or sere birds wth
hot cooked brown or white rce spiked with herbs! Great for holiday dining for small
familes!
.
Virgin Islands Chicken & Rice
/ teaspoon garllc salt
/ teaspoon celeq salt
l teaspoonpaprlka
dash ofred pepper
2 small chlcken breasts,
halved
Seres 2
1 cup uncooked rlce
1 cup bolllng chlcken broth
Z tablespoons dlced plmlento
Z teaspoons chopped parsley
capers and sllced pltted rlpe
ollves (optlonal gamlsh)
1 . Blend together garlic and celery salts, paprka and red pepper; sprinkle over
chicken.
2. Place breasts in a shallow casserole, skin-side up; bake in preheated 425 F.
oven 20 minutes.
3 Push chicken to one side; add rce, broth, pimiento and parsley, strring well.
4. Arrange chicken over rice; cover, reduce heat. to 350 F. and contnue baking 30
minutes longer, or untl rice and chicken are tender and liquid is absorbed.
5. Adjust seasonings if necessar.
6. Arrange on a sering plater; garnish with capers and olives if desired.
POULTRY
MAIN COURSE
LcKen ncuus
1 boned, skinned chicken breast,
weighing 11 pound
1/a cup chopped onion
11 cup minced green pepper
1 tablespoon fesh lime or
lemon juice
2 cups tomato juice
Seres 2
1 cup water
1 tablespoon raisins
1/4 teaspoon dried oregano
1 teaspoon cumin seeds
4 cor tortillas
Z tablespoons shredded sharp
Cheddar cheese
4 tablespoons plain yogurt
1. Trm fat from raw chicken and dice into 1/2-inch pieces.
2. Spray a tefon-coated skillet with cooking spray.
3. Spread chicken in a shallow layer; brown slowly over moderate heat, turning to
brown evenly.
.
4. Str in onion, green pepper and lime juice; cook and stir 1 minute.
5. Add tomato j uice, water, raisins and seasonings; simmer, uncovered, 5 minutes,
or untl sauce is thickened.
6. Fill tortllas with chicken mixture, using slotted spoon to remove solids from
sauce.
7. Roll up tortillas and place them back in remaining sauce in skillet. ( Add a small
amount of boiling water if sauce becomes too thick. )
8. Cover skillet and simmer 4 to 5 minutes, or until tortillas are heated through.
9. Top each sering with 1 tablespoon cheese and 2 tablespoons plain yogurt.
zzu Lcken Ut 1WU
Seres 2 generously
11 cup crshed cor flakes
2 tablespoons flour
1 teaspoon seasoned salt
1/ teaspoon pepper
Z whole chicken breasts,
halved
1 egg, beaten
1 cup corn oil
Z tablespoons butter or
margarine
1 jar ( 15 ounces) pizza sauce
Z tablespoons dr white wine
11 cup shredded mozzarella
cheese
1 . Combine corn flakes, flour, seasoned salt and pepper; mix well.
2. Dip chicken into egg; coat with corn fake mixture.
3. Brown on both sides in hot oil and buter in a large skillet.
4. Arrange breasts in a shallow baking pan.
5. Combine piza sauce and wine; pour over chicken.
6. Sprinkle cheese over chicken.
7. Bake in preheated 350 F. oven 30 to 40 minutes, or until cheese is melted and
chicken i s fork-tender.
MAIN COURSE
2 tablespoons com oil
2 boned chicken breasts
Lcken n We
Seres 2
Z teaspoons brown sugar
1 teaspoon salt
1/s teaspoon ground ginger
POULTRY
( 12 to s;4 pound each)
1 clove garlic, minced
1 onion, sliced
1/s teaspoon ground black pepper
Z stalks celer, diagonally
2 medium carots, scraped
and sliced
/ cup dr red wine
2 tablespoons soy sauce
sliced
1 package ( 10 ounces) fozen
broccoli spears, parially
thawed
1 . Heat oil in skillet over medium heat; cook chicken 7 minutes on each side in oil,
or untl golden.
2. Add garlic, onion and carrots; cook 3 minutes until onions are tender.
3. Mix together wine, soy sauce, brown sugar, salt, ginger and pepper in small
mixing bowl; pour into skillet.
4. Cover and simmer 20 minutes; turn chicken.
5. Add celery and broccoli; cover and cook 10 minutes, or untl j uices run clear
when chicken is pierced with a fork.
Lcke Wt us & utmesu
1 small onion
1 clove garlic
2 tablespoons olive oil
4 small chicken breast halves
about 3/4 cup chicken stock
(canned or homemade)
Seres 2
1/4 cup chopped fesh basil or
1 tablespoon dried basil
salt to taste
feshly ground black pepper
to taste
1 cup feshly grated Parmesan
cheese
1 . Chop onion; press garlic through garlic press.
2. Heat oil in skillet large enough to hold chicken; saute onion and garlic in oil
about 2 minutes.
3. Add chicken breasts, skin-side down; brown.
4. Turn and brown on other side.
5. Str stock and basil into skillet; season to taste with salt and pepper.
6. Cover and simmer 3 minutes.
t Sprinkle cheese over breasts; run under broiler 4 inches from heat untl cheese
melts and browns.
8. Sere at once.
POULTRY
MAIN COURSE
Lnese Lcken & Wunuts
1 tablespoon instant minced
onion
water
11 pound boned and skinned
chicken breasts (cutlets)
1/2 tablespoon vegetable oil
1 1/2 cups shredded green
cabbage
11 cup red pepper, cut into
julienne stips
2 tablespoons sliced canned
water chestnuts
Seres 2
% cup fesh tomato wedges
1 % teaspoons cornstarch
11 teaspoon ground ginger
1 teaspoon sugar
1 teaspoon paprika
teaspoon salt
1/
1
6 teaspoon ground black
pepper
1 tablespoon dr sherr
2 tablespoons coarsely chopped
walnuts
hot cooked rice (optional)
1 . Combine minced onion and 1 tablespoon water; let stand 10 minutes to sofen.
2. Cut chicken into 1/z-inch-wide strips.
3. Heat oil in large skillet until hot; add onion and chicken, cooking and stirring untl
chicken turns white, about 4 minutes.
4. Remove chicken; set aside.
5. Add cabbage, tomatoes, red pepper and water chestnuts; cook and str for 2
minutes.
6. Mix together cornstarch, ginger, sugar, paprika, salt, black pepper, sher and 6
tablespoons cold water in a small mixing bowl ; stir into skillet.
7. Cook and str until mixture boils and thickens.
8. Return chicken to skillet; add walnuts and heat until hot.
9. Sere over hot cooked rice, if desired.
NOTE: Great made with beef too.
Lteumg Lcken Wt sgutu@us
11 teaspoon butter
1 tablespoon flour
1 teaspoon instant minced
onion
1 teaspoon seasoned salt
Seres 2
3/4 cup milk
1 cup shredded cooked chicken
or turkey
11 cup shredded Cheddar cheese
1 cup cooked asparagus spears,
fresh or canned
1 . Melt buter over low heat i n saucepan; stir in flour, onion and salt untl mixture is
smooth.
2. Remove from heat; stir in milk and heat to a boil, stirring constanty.
3. Boil and str 1 minute.
4. Str in chicken and 1/4 cup cheese; heat j ust until cheese is melted and chicken is
hot.
5. Sere creamed chicken over asparagus spears topped with remaining cheese.
MAIN COURSE
uute Lcken & McUKe
1 medium artichoke
1 lemon, cut in half
1 cup butter
Seres 2
11 teaspoon basil, crushed
salt to taste
pepper to taste
POULTRY
2 tablespoons water
1 whole chicken breast,
skinned, boned and cut
into large julienne strips
grated Parmesan or Romano
cheese
1 cup hot cooked rice or noodles
(optional)
1 . Bend back outer leaves of artichoke until they snap off near base. ( Edible par of
petal should remain on artichoke heart. ) Continue to snap off and discard thick
leaves until central core of pale green leaves are reached.
2. Cut off top 2 inches of artichoke and discard.
3. Cut off stem; resere .
.
4. Trim off outer dak green layer from artichoke bottom and stem.
5. Rub al l surfaces with lemon to prevent discoloration.
6. Quarer artichoke lengthwise.
7. Remove small prickly-tipped leaves and fuzzy choke; rub again with lemon.
8. Cut artchoke and stem into thi n lengthwise slices; saute in 2 tablespoons butter.
9. Add water, cover and cook until water has evaporated and artichoke is tender,
about 5 minutes.
10. Add remaining butter; increase heat.
1 1. Add chicken strips, basil, salt and pepper to taste; cook, stirring, 3 to 4 minutes,
or untl chicken is fork-tender.
12. Squeeze j uice from lemon halves over artichoke mixture.
13. Sere with Parmesan cheese over hot rice or noodles if desired.
LcKen Uut U te Utet
4 pieces choice chicken
parts
4 tablespoons flour
11 teaspoon salt
dash of ground black pepper
4 teaspoons butter or
margarine
Seres 2
11 cup minc
e
d onion
dash of garlic powder
2 tablespoons original Worcester-
shire sauce
1 cup chili sauce
1 cup chicken broth
211 tablespoons dr sher
1 cup hot cooked rice
1 . Combine flour, salt and pepper; roll chicken parts i n flour mixture.
2. Heat buter; add chicken and brown.
3. Push chicken to one side of the skillet; add onion and saute until l imp.
4. Str in remaining ingredients except rice; bring to a boil, reduce heat, cover and
simmer 35 minutes.
.
5. Sere chicken and sauce over beds of fluffy rice.
PULTY
Foiled Lemon Taragon Chicken
wt guc MUUes
Seres 2
MAIN COURSE
1 large chicken breast, skinned, 1 teaspoon instant minced
boned and cut in half
salt to taste
pepper to taste
1 cup fesh mushrooms, sliced
2 tablespoons butter or
margarine
onion
1 teaspoon celer salt
1;4 teaspoon taragon leaves
2 teaspoons fesh lemon juice
1 cup cooked spinach noodles
1. Tear of to sheet of heavy duty aluminum foil, each measuring 12 ^ 18
inches.
2. Aatten chicken breasts slightly by rolling between double thickness of wax paper
with rolling pin.
+
3. Place chicken on lower half of foil; season with salt and pepper.
4. Top chicken with mushrooms; . dot with butter.
5. Sprinkle on onion, celery salt and tarragon; drizle with lemon j uice.
6. Fold upper half of 'foil over food so top edge meets bottom edge; turn up edges,
foring 1/2-ilch fold.
7. Double-fold, pressing edges
t
ightly together to seal, but allowing space for heat
circulaton and expansion. Seal each package end, using same technique.
8. Place food packets on cookie sheet; bake in preheated 400 F.

oven 18 minutes.
9. When done, cut an ' 'x' ' in the top of packet; fold foil back.
10. Sere over hot spinach noodles.
NOTE: This is an interestng way to use leftover poult, fsh or meat. Packet can be
made in advance and popped into the oven when ready to sere.
LcKe i u Omu
Seres 2 (2 meals)
2 pounds chicken pars 11 cup chopped canned tomatoes
2 tablespoons shorening 1 medium clove garlic, minced
1 can ( 10 ounces) condensed 1/4 teaspoon poult seasoning
creamy chicken mushroom soup generous dash of pepper
2 cups cubed eggplant
1. Brown chicken in shorening in skillet; . pour off fat.
2. Str in remaining ingredients except eggplant; co
v
er and cook over low heat 20
minutes.
3. Add eggplant; cook 25 minutes, or until done, stirring occasionally.
NOTE: I desired, divde dish into 2 smal casserles. Cook the frst and feeze the
second.
MAIN COURSE
POULTRY
LcKen & ce Es
p
anole
Seres 2
2 onlons, sllced ln rlngs
A cup chopped red orgreen
1 cup cbopped hesb tomatoes
1 tablespoon tomato paste
pepper
1 tablespoon corn oll
/ cup long-graln rlce
4 cblcken tblgbs, cooked,
sklnned, boned and cubed
1 teaspoonceleq salt
1 teaspoon oregano
% teaspooncblll powder
1 can ( ounces) tlny green
peas, dralned
1 . Saute onions and pepper in hot oil until transparent.
2. Add rice and chicken; stir-fry 5 minutes.
3. Add tomatoes, tomato paste, celery salt, oregano and chili powder; str untl well
blended.
4. Add peas; str gently.
5. Pour into a greased 1 1-quar baking dish; bake, covered, in preheated 350 F.
oven 50 minutes, or until rice is done, removing cover during last 1 0 minutes of
cooking time.
1enet WVen Lcke
'/ cup all-purposeflour
'/s teaspoonwbltepepper
l teaspoon salt
Seres 2
dasb ofnutmeg
2 cblcken breast balves
2 tablespoons butteror
dasb ofpoultq seasonlng margarlne
1 to 2 tablespoons corn oll
1 . Mix together flour, pepper, salt, poultr seasoning and nutmeg in a paper bag or
plastc bag.
2. Place chicken in bag, close top and shake vigorously.
3. Melt butter and oil together in skillet over medium heat untl mixture sizles; add
chicken and brown quickly on all sides.
4. Drain chicken on absorbent towels.
5. Place chicken in ovenproof dish; bake in preheated 350 F. oven 30 minutes, or
untl chicken is fork-tender.
6. Sere piping hot.
Chicken Dinner for Wne
2 chlcken legs or
other pleces, as deslred
3 tablespoons melted butter
2 tablespoons flne ltallan-
avored bread crumbs
1 tablespoon grated Farmesan
or Komano cbese
Seres 1
2 carrots, peeled and dlced
1 medlumpotato, peeled and
cubed
saltto taste
pepperto taste
paprlka
dlll weed (optlonal)

PULTY
MAIN COURSE
1. Brsh chicken legs with 2 tablespoons melted butter; roll in bread crumbs mixed
wth Paresn cheese to coat.
2. Place legs, skin-side down, in 8 ^ 8 ^ 2-inch baking pan lined with aluminum
foil; arange carrot and potato around legs.
3. Brsh vegetables with remaining melted butter.
4. Season chicken and vegetables liberally with salt, pepper, paprika and dill weed.
5. Bake, uncovered, in preheated 375 F. oven about 1 hour, or untl chicken and
vegetables are fork-tender.
6. Sere at once with your favorite libation.
LcKe & gge Let
1 whole chlcken breast,
boned, sklnned, spllt and
pounded thln
2 blespoons our
1 tablespoon butteror
margarlne
Seres 2
1. Dredge breasts in four; shake off excess.
1 tablespoon com oll
l cup apple clder
1/4 cup apple brandy
1 tablespoon mlncedparsley
1/4 teaspoon crusbed marjoram
bot cooked rlce (optlonal)
2. Heat buter and oil in a skillet; add chicken breasts and brown on both sides.
3. Add cider, brandy, parsley and maroram to skillet; simmer, covered, for 10
minutes, or untl chicken is tender when pierced with a fork.
4. Remove chicken to a heated dish.
5. Increase heat under the skillet and boil down the sauce for 3 minutes, or until
slightly thickened.
6. Spon the sauce over the chicken.
7. Sere wth hot cooked rice if desired.
` ` Weetu` ` Lcken
1 chlcken leg(about
/ pound)
1 tablespoonmelted butter
or margarlne
Seres 1
'A can ( 7'A-ounce slze) musbroom wltb
wlne soup
1 sllce bwlss cbeese
% cup bot cooked rlce
1 . Arange chicken, skin-side down, in a shallow baking dish; pour melted butter
over it.
2. Bake in preheated 400 F. oven 15 minutes.
3. Tum chicken; bake 15 minutes longer.
4. Str soup; pour over chicken and bake 10 minutes longer, or until chicken is
tender . .
5. Top with cheese; bake 5 minutes longer, or until cheese melts.
6. Sere with rice.
NOTE: Remaining 0 can soup can be refrgerated and used as a sauce for cooked
vegetables

MAIN COURSE
POULTRY
MustUUms & LcKen Ltentu
Serves 2
1 l tablespoons co
@
starch
l pound hesb musbrooms or
I can (6 to ounces) sllced
musbrooms
1 can ( 10% ounces) condensed
cblckenbrotb
2 tablespoons vegetable oll
1 small onlon, sllced
1 cup thlnlysllced celery
2 tablespoons butter
1 11 cups cooked cblcken or
turkey sllvers
bot cooked rlce
Lblnese noodles (optlonal)
1 . Rinse, pat try and slice fresh mushrooms ( makes about 21/z cups} or drain
canned mushrooms; set aside.
2. Heat oil in a large skillet; add onion and celery and saute 3 minutes.
3. Add butter; heat until melted.
4. Stir in resered mushrooms; cook and stir 3 minutes.
4. Blend cornstarch with 3 tablespoons chicken broth; stir into skillet.
5. Add remaining chicken broth and chicken slivers; cook and stir until mixture
simmers and thickens.
6. Cook and stir over low heat 2 minutes.
7. Sere over hot cooked rice; sprinkle with Chinese noodles if desired.
Uuste MutUe 1utkeg
1 balf-bodled turkey
1. Rinse turkey; pat dry.
Seres 2 ( plus leftovers)
salt
melted butter or marg
g
rlne
2. Skewer skin to meat along cut edges to prevent shri nking.
3. Rub cavity lightly with salt.
4. Tie leg to tail with string.
5. Lay wing flat over white meat; tie string around breast end to hold wing down.
6. Place turkey on rack in shallow roasting pan, skin-side up; brush ski n with butter.
7. I nser meat thermomeer so that bulb is in center of inside thigh muscle, being
cerain bulb does not touch bone.
8. Roast in preheated 325 F. oven 2Vz to 3 hours for 5 to 8 pounds; 3 to 31/z
hours for 8 to 10 pounds; 31/2 to 4 hours for 1 0 to 1 2 pounds, or untl meat
thermometer registers 180 to 1 85 F.
9. Let turkey rest 20 minutes before slicing.
10. Cut slices to serve 2.
NOTE: Use turkey for main meal, then slce light and dark meat for sandwiches. Remove
hard-to-slce meat and cube for salad and soup. Use carcass for making stock.
POULTRY
OBst MBteust Ot 1utkeg
Wtt MustOOms
Seres 2. (plus leftovers)
MAIN COURSE
1 halfbreastofturkey
(about 212 pounds)
1 teaspoon tar
g
agon, crumbled
1/s teaspoonwbltepepper
5 tablespoons melt
g
d butter
11 teaspooa salt
112 teaspoon paprlka
1 cup dq wblte table wlne
1 cup sllced fresb mushrooms or
1 can (Z ounces), undralned
1 package (6 ounces) dqstumng mlx
1. Place trkey breast in shallow baking pan.
2. Melt 2 tablespoons butter; add salt, paprika, tarragon and pepper. Spoon over
trkey breast.
3. Bake in preheated 450 F. oven 10 minutes.
4. Combine wine and mushrooms; pour over turkey.
5. Reduce oven temperature to 325 F. and bake 1 hour longer, basting once or
twice with pan drippings.
6. Remove turkey from oven and transfer to sering plate; keep warm.
7. Prepare stuffng mix as package directs, using drained drippings for part of liquid
and adding remaining butter.
NOTE: This makes a terfc holday meal for two. plus delcious leftovers for sandwches
or a casserole.
ut ust LOW Metn
1 can ( 1 pound) bean sprouts
l cup butter
/z teaspoon curqpowder
1 cup chopped celeq
1 geen pepper, cut ln sUlps
Seres 2
1/4 cup all-purpose flour
3/4 cup mllk
l4 cup soy sauce
1 cup cbopped cooked chlcken, turkey,
bam or pork
chow meln noodles
1 . Drain bean sprout, reserving 1/z cup liquid; set both aside.
2. Melt butter in saucepan; add curry powder.
3.
Saute celery and green pepper; blend in flour. Remove pan from heat.
4. Str in 1 cup resered bean sprout liquid and milk; he
a
t to a boil, strring
constantly. Boil and str 1 minute.
5. Add soy sauce, bean sprouts and chopped chicken; heat to sering temperature.
6. Sere immediately over chow mein noodles or cover, refrigerate and use over
noodles within 2 days.
NOTE: This is a nice fx-now, eat-later dish.
MAIN COURSE
POULTRY
UguttetUVe 1utkeg 1ettuzztnt
Seres 2 generously
1 cup chopped onion
2 tablespoons butter or
1/4 cup grated Parmesan cheese
1 tablespoon sher
margarine 1 cup cubed cooked turkey or
chicken 1 car ( 10% ounces) condensed
creamy chicken mushroom soup
A cup water
2 tabl
e
spoons chopped pimiento
. 1 tablespoon

chopped parsley
21 cups cooked spaghetti
1 . Cook onion in butter in saucepan until tender.
2. Blend in soup, water, cheese and sherry; heat until cheese melts, stirring
occasionally.

3. Add remaining ingredients; heat.
Lteume Mustut Ltcken
1 chicken breast, skinned
and boned
Dijon-style mustard
Seres 2
l cup dr white wine
1/
3
cup heavy cream
1 cup hot cooked rice
1 . Lather chicken generously on both sides with mustard.
2. Place chicken in ovenproof baking dish; pour wine around chicken, b.eing careful
not to wash mustard off.
3. Cover and bake in preheated 350 F. oven 40 minutes.
4. When chicken is done, scrape mustard off chicken and into baking dish, remove
chicken and keep chicken warm.
5. Heat wine and mustard on stovetop over medium heat, stirring. Cook untl sauce
is reduced by half.
6. Str in cream; contnue cooking until sauce thickens.
7. Spoon sauce over chicken and hot cooked rice.
Chicken Cutlets with Sour Sauce
Seres 2
1 whole chicken breast, fkinned,
boned, split and pounded to 1/4-inch
thickness
salt
white pepper
flour
1 tablespoon butter
1 tablespoon corn oil
1/4 pound fesh mushrooms,
sliced
2 tablespoons vinegar
2 tablespoons water
1 tablespoon drained caper
s
hot cooked rice (optional)
"`
POULTRY/PASTA MAIN COURSE
1 . Cut chicken into 6 pieces; sprinkle liberally with salt, pepper and flour.
2. Saute chicken in combined butter and oil in a small skillet, turning once, untl
golden and cooked through.
-
e
3. Transfer chicken to a serving dish; keep warm in a 250 F. oven.
4. Add mushooms to the skillet; saute until tender.
5. Add remaining ingredients; cook 1 to 2 minutes, or until sauce is slightly reduced
in volume.
6. Pour sauce over chicken and serve.
7. Sere with hot cooked rice if desired.
gugett Wt utsegLeese
estU uuce
4 ounces spaghetti
1 11 teaspoons salt
1 11 quarts boiling water
cup olive oil
1 cup fesh parsley sprigs
Seres 1 (2 meals)
c
u
p freshly grated Par-
mesan or Romano cheese
1 tablespoon water
% teaspoon dried basil
1 dove garlic
1. Gradually add spagheti and salt to rapidly boiling water so that water continues
to boil ; cook, uncovered, stirring occasionally, until tender. Drain i n colander.
2. Meanwhile, combine olive oil , parsley, cheese, water, basil and garlic in an
electric blender; blend at medium speed until smooth, stirring down sides of
container as necessary.
3. Return spaghetti to cooking pot; add parsley sauce and cook, stirrng, until
heated.
4. Dine on half immediately; freeze remainder for another meal.
MICROWAVE REHEATING: Cover frozen microwave-proof casserole and microcook
about 6 minutes, or until hot.
CONVENTIONAL REHEATING: Cover frozen casserole and bake in 375o F. oven
about 30 minutes, or until hot.
FOR TWO-PERSON HOUSEHOLD: Double all ingredients and proceed as directed
above. ( Makes 4 serings. ) Then reheat as follows:
MICROWAVE REHEATING: Cover frozen microwave-proof casserole and microcook
about 7 minutes, turning casserole after 3 minutes.
CONVENTIONAL REHEATING: Cover frozen casserole and bake in 375 F. oven
about 1 hour.
MAIN COURSE
geeg MucutUn & Leeae
1 cup elbow macaronl
(4 ounces)
1 11 teaspoons salt
Seres 1 ( 2 meals)
1 1 quarts bolllng water
3/4 cup process pasteurlzed
cheese spread
PASTA
1 : Gradually add macaroni and salt to rapidly boiling water so that water contnues
to boil; cook, uncovered, stirring occasionally, until tender. Drain in colander.
2. Return macaroni to cooking pot; add cheese spread and cook, strring, over low
heat untl mixture is smooth and heated through.
3. Dine on half immediately; freeze the remainder for another meal.
MICROWAVE REHEATING: Cover frozen microwave-proo
'
f casserole and microcook
about 7 minutes, or untl hot.
CONVENTIONAL REHEATING: Cover frozen casserole and bake in 375o F. oven 40
minutes or untl hot.
FOR TWO-PERSON HOUSEHOLD: Double all ingredients and proceed as above.
( Makes 4 serings. ) Then reheat as follows:
MICROWAVE REHEATING: Cover frozen microwave-proof casserole and microcook
about 1 1 minutes, turning after 6 minutes.
CONVENTIONAL REHEATING: Cover frozen casserole and bake in 375o F. oven
about 1 hour.
1UuNegetuDe gugett 1Uaa
1 can (61/z ounces) chunk
llght tuna, packed ln water
1 large clove garllc, pressed
lz cup hoped green pepper
1 cup broccoll flowerettes
1/z cup chopped green onlon
. 1/4 cupollve oll
l cupbutter or margarlne
1 . Drain tuna; set aside.
Seres 2
1/z teaspoon oregano, crumbled
1/4 teaspoon salt
1/s teaspoon rosemaq, cmmbled
1 teaspoon black pepper
4 ounces spaghettl, cooked
1 cup chopped parsley
(for gamlsb}
grated Farmesan cmese
2. Saute garlic, green pepper, broccoli and onion in olive oil, butter and seasonings
untl vegetables are tender-crisp.
3. Fold in tuna; toss spaghet with tuna mixture.
4. Garnish with parsley; sprinkle with generous amounts of grated Parmesan
cheese.
-
PASTARICE
MAIN COURSE
gcg uVUUs
1 cup mlnced onlon
1 teaspoon oregano,
cmsbed
Seres 2
2 tablespoons butter or
margarlne
1 can ( 15 ounces)beefravlollos
ln meatsauce
1 . Cook onion with oregano and butter in saucepan until onion is tender.
2. Add raviolios; heat, stirring occasionally.
LUnett te ce
Seres 2 generously
11 tablespoon vegetable oll
1 egg (oryolk), beaten
1 small canot, sbredded
1 covegarllc, pressed
2 cups cooked rlce
1 cup plneapple cbunks ln ]ulce,
dralned
2 to 3 tablespoons ]ullenne-
cut bam
'/ cup packaged hozen peas
'/ teaspoon chopped green
onlon
4 water chestnuts (canned),
cbopped
1 tablespoon soy sauce
teaspoon ground glnger
ground black pepper to taste
1 . Heat % teaspoon oil in wok over low heat; add egg, swirling around bottom of
wok until egg sets in 6-inch pancake.
2. Remove egg; cool.
3. Cut egg into 1/s-inch strips; set aside. Heat remai ning oil in wok over: high heat;
str-f carrot and garlic about 1 minute until tender.
4. Add rice, stirring untl grains separate.
5. Mix in pineapple, ham, peas, onion, water chestnuts, soy sauce, ginger and
pepper; heat through.
6. Gently stir in egg strips.
MMg Utk te ce
1 tablespoon com oll
1 teaspoon salt
1 egg, beaten
1/4 cup mlnced onlon
1/4 cup bean sprouts
11 cup dlced cooked pork
Seres 2
2 teaspoons sben
14 cup cblcken stock
2 cups cooked rlce
1 tablespoon soy sauce
dasb whltepepper
teaspoon sugar ( optlonal)
1 green onlon, chopped
1 . Heat oil in skillet; add salt and egg, stirring to scramble until egg is almost set.
2. Add onion, bean sprouts and pork.
3. Add sherry and chicken stock; cover and simmer 1 minute.
4. Add rice, breaking up and mixing well; cover and cook 1 minute. Uncover and
str.
5. Add soy sauce, pepper, sugar and green onion; s,ir. Sere at once.
MAIN COURSE
VEGETABLS
teumeG tUccU Wtt NuttuttOS
Seres 2 ( 2 meals)
1 large bunch broccoll,
Ulmmed and cutlnto
lengthwlse pleces
bolllng water
salt to taste
pepper to taste
melted butter ormargaHne
few drops hesh lemonjulce
1 . Steam broccoli in upper part of steamer over boiling water tightly covered 3
minutes, or untl vegetables turns bright green. Or cook broccoli in small amount
of boiling salted water in skillet until crisp-tender, about 1 0 to 1 3 minutes.
2. Drain well, resering cooking liquid for soups or sauce.
3. Season hot broccoli with salt and pepper or melted butter spiked with few drops
of fesh lemon j uice.
4. Resere remaining broccoli to sere in salads or casseroles.
NOTE Great for dieters!
Broccoli-Lettuce Salad (Variation)
Arange cooked broccoli in small sering bowl . Marinate in 2 to 3 tablespoons boted
French or Italian Dressing. Arrange on crisp lettuce leaves, garnished with sieved hard-
cooked egg or sliced pitted black olives.
'
Broccoli-Pasta Toss (Variation)
Cook 1/z pound of your favorite pasta ( shells, ziti or macaroni ) in boiling slted water
according to package directons. Drain and combine with 1 cup cheese spread, hot

cooked broccoli, a few drops Tabasco and 1 teaspoon minced fresh parsley.
teG @@gut LtOguetteS
1 eggplant, peeled and dlced
salted water
1 cup our
2 tablespoons heshly grated
Famesan or Komano chese
1 egg, beaten
Seres 2
dasb ground nutmeg
l cup soh bread cmmbs
1 tablespoon mlnced chlves
l teaspoon salt
cmshed com flakes
com ollforhylng
cream sauce (optlonal)
1 . Cover eggplant with salted water; simmer about 10 to 15 minutes, or untl
tender.
2. Drain; press out as much moisture as possible. Mash eggplant.
3. Str in flour, cheese, egg, nutmeg, bread crumbs, chives and salt.
4. Shape into pat; roll in corn fakes.
5. Fr in Vz inch oil heated in skillet; brown on both sides.
6. Drain on paper towels.
7. Sere alone or with a cream sauce if desired.
VEGETABLES
Wtentu te gggunt
1 small eggplant, cut lnto
A-lnch-tblck sllces
Seres 2
/s cup warm water
Z tablespoons dq sberry
MAIN COURSE
salt
1 cup our
1 egg wblte, stlmy beaten
com ollfordeep-fathylng
Z tablespoons sllvered hesb
3 tablespoons sesame seeds
3 tablespoons com oll glngerroot
5 scalllons, cu
g
lnto sllvers
1 . Sprnkle eggplant slices with salt; let stand 1 5 minutes. ( Salt draws out water. )
2. Drain liquid; dry slices with paper towels.
3. Beat together flour, 2 tablespoons sesame seeds, oil , water and sherry.
4. Just before frying eggplant, fold in egg white; dip slices into this bater.
5. Drop slices into 1h inch hot corn oil, heated in skillet; fry over moderate heat until
brown on both sides. Remove with spatula to sering platter.
6. Fry remaining sesame seeds and scallions in pan drippings until golden; remove
with slotted spoon and pour over eggplant.
uVUQ uke 1UmutUes
2 medlum-slze rlpe tomatoes
saltto taste
pepper to taste
Seres 2
Z tablespoons butter
Z tablespoons seasoned
breadcrumbs
1 . Cut 1/z-inch slice from tops of tomatoes; discard tops.
2. Sprnkle tomatoes with salt and pepper to taste.
3. Melt butter in small skillet; add bread crumbs, tossing to blend.
4. Sprinkle crumbs over tomatoes.
5. Place tomatoes in small baking dish in prehated 350 F. oven; bake for 20
minutes, or untl fork-tender.
tue VUcuUs UgueOtt
1 rlpe Lallfomla avocado
julce of 1 lemon
3-ounce w
g
dge ofKoquefort
cbeese
Seres 2
2 strlps bacon, cooked, dralned
and crumbled
Z teaspoons cbopped chlves
2 teaspoons mlncedhesb dlll
1 . Carefully remove avocado pulp, leaving half-shells intact.
2. Dice fuit; sprnkle with lemon j uice both to prevent discoloration and for favor
accent.
3. Fork-crumble Roquefor cheese; toss gently with avocado, crumbled bacon,
chives and dill.
4. Mound in reserved shells.
MAIN COURSE VEGETABLES
ututUUe i eUx
Seres 2
1 small clove garllc,
peeledand mlnced
1 largeonlon, sllced
1 cup ollve oll
1 red pepper, seeded anddlced
2 largerlpe tomatoes, dlced
1 smalleggplant, cut lnto
A-lnch cubes
2 small zucchlnl, sllced
1/4 teaspoon corlander
saltto taste
pepper to taste
1 . Saute garlic and onion in olive oil in a small skillet 5 minutes.
2. Add remaining ingredients; cover and simmer, stirring occasionally, 20 minutes,
or untl vegetables sofen.
3. Taste to correct seasonings. Sere hot or cold.
BtmeSu OtutOes, MctUWBVe
Seres 2 generously
\
2 tablespoons butter
2 medlum-slze msset potatoes,
peeled and sllced -lnch
thlck
/s cup chopped onlon
/ teaspoongarllcpowder
wlthparsley
A teaspoon seasoned salt
1/s teaspoon seasoned pepper
1 cup cboppedgreen bell
pepper
1 cup heshlygrated Farmesan
cheese
papHka
mlncedheshparsley(for
garnlsb)
1 . Place butter in shallow glass baking dish; microwave on HIGH 30 seconds, or
untl melted.
2. Add potatoes, onion and seasonings; stir.
3. Cover with plastic wrap, ventng one corner; microwave on HIGH 30 seconds, or
untl melted.
4. Gently mix in green pepper and Parmesan cheese; sprinkle lightly with paprka.
Microwave, uncovered, on HIGH 3 minutes.
5. Let stand 2 minutes; sprinkle with minced parsley and sere at once.
Ne@etutu UKguK
Seres 2
1 can ( ounces) crushed pound tom, cut ln
plneapple I-lnch cubes
/s cup vegetable oll 4 green onlons, cut ln
/ poundheshgreen beans 3-lnch lengths
cut lnto 3-lnch lengtbs 1 package (3 ounces)
1 canot, cutln3 F -lnch Orlental ramen noodles
stlcks 1 tablespoon soy sauce
/s pound mushrooms, balved 1 teaspoon sesame oll
11 teaspoon prepared horseradlsh
VEGETABLES
MAIN COURSE
1 . Drain pineapple, resering j uice; set aside. Heat 1 tablespoon oil in wok over
high heat; stir-fry beans until tender-crisp, about 3 minutes. Remove to a platter.
2. Add 1/z tablespoon oil to wok; stir-fry carrots until tender-crisp. Remove from
wok.
3. Repeat with mushrooms and tofu, adding remai ning oil to wok for each; stir-fry
each about 3 minutes until golden.
4. Add green onions to pan and stir-fry until slightly wilted.
5. Mix contents of rafen seasonings packets with pineapple j uice, soy sauce,
sesame oil and horseradish.
6. Add enough ramen noodles; cook until tender.
7. Arrange vegetables and pineapple around n9odles; spoon liquid over them.
Cover and heat through.
Leeseg tUe 1UmutUes
A cup shredded Cheddar
cheese
1 tablespoon flour
A cup milk
A teaspoon original Worcestershire
sauce
Seres Z
1 . Toss together cheese and flour; set aside.
l4
t
easpoon dry mustard
1/s teaspoon garlic salt
5 drops yellow food colorng
4 broiled tomato halves
minced fesh parsley or
watercress (for garish)
2. Heat together milk, Worcestershire sauce, mustard, garlic salt and food coloring
in saucepan.
3. Turn heat to low; add cheese, stirring until cheese is melted.
4. Pour sauce over tomato halves to sere; top with parsley.
NOTE: I desired, sere with 1 poached egg and toasted muffn hal per srvg.
UM Ue NegetuDe uttttU
2 ( 12-inch) flour tortillas
1 cup cooked pinto beans,
mashed
1 can (4 ounces) diced green
chiles
Seres Z
1 ripe avocado, pitted, peeled
and sliced
1
c
up slightly steamed
broccoli fowerettes
1 medium tomato, sliced
1 cup chunky taco sauce
1. Hold tortllas with tongs and quickly heat over gas flame. Or wrap tortillas in foil
and heat for 10 minutes in preheated 350 F. oven.
2. Lay tortillas flat; divide remaining ingredients in center of each, in order given.
3. Fold sides i n and roll tortillas up t o enclose filling; cut each filled burrito i n half
crosswise.
SALDS
ettuccne uuG
1 pound fettuccine (egg
noodles)
boiling water
2 tablespoons olive oil
l2 teaspoon seasoned salt
1 cup heavy cream
2 tablespoons sesame seeds,
toasted
1 teaspoon garlic powder with
parsley
1 teaspoon b
a
sil
Seres 2
1 teaspoon seasoned pepper
Z tablespoons fresh lemon
juice
1 ripe tomato, chopped
1 cup sliced celer
Z tablespoons sliced green
onions
Z tablespoons sliced ripe olives
1 tablespoon minced parsley
(for garnish)
1 . Cook fettuccine in boiling water, j ust until tender, according to package directons;
drain.
2. Run cold water over fettuccine; drain again.
3. Place pasta in bowl ; gently toss with olive oi l and 1/4 teaspoon seasoned salt.
4. Set fettuccine aside and allow to cool slightly.
5. Whip cream in a small bowl until slightly thickened.
6. Stir in sesame seeds, seasonings and lemon j uice.
7. Toss fettuccine with cream mixture. Add remaining ingredients except parsley.
8. Chill; sere garnished with parsley.
euUU uuG Wt NututUn
1 package ( 6 ounces) fozen
crab meat, thawed, flaked
and well drained
11 cup chopped cooked shrimp
11 cup grated carrots
1 tablespoon sliced green
onion
Seres 2
1 hard-cooked egg, chopped
% cup dairy sour cream
1 teaspoon fesh lemon juice
11 teaspoon prepared mustard
1 teaspoon salt
crisp lettuce leaves
tomato wedges
1 . Combine crab meat, shrimp, carrots, onion and egg in a bowl.
2. In a separate bowl , combine sour cream, lemon j uice, mustard and salt; lightly
toss dressing and seafood mixture. Chill.
3. Sere on crisp letuce leaves surrounded by tomato wedges.
NOTE: Can be made with drained water-packed tuna fsh too.
Chicken-Pineapple Salad (Varation)
For an alternate filling combine 1 1/z cups chopped cooked chicken, 1/z cup drained
crushed pineapple, 1/3 cup chopped celery and 2 tablespoons slivered almonds. lightly
toss with dressing. Super tasting!

1UtKeg uu eUxe
2 cups lceberg lettuce, tom
lnto blte-slze pleces
Seres 2
1 sweet gherkln, chopped
1 cup choped pecans
SALDS
1 cup cubed cooked turkey
/ cup golden ralslns
/ cupgrapes, halved and
seeded, lf necessaq
Z tablespoons chopped red onlon
/ cupcubed mlld Lheddarcheese
cup salad dresslng or
mayonnalse
1. Combine lettuce, turkey, raisins, grapes, sweet gherkin, pecans, . onion and
cheese in a large bowl.
2. Toss wth salad dressing.
NOTE: Great sered with hot rols!
MOt LcKe LttUs uu
2 cups cooked, cubed chlcken
I cup dlagonallysllced celeq
/ cup choppedwalnuts
I teaspoon grated onlon
A teaspoon salt
/ teaspoondrledleaf
tanagon
Seres 2
/ cup Florlda orange julce
/ cup mayonnalse
Z Florlda oranges, peeled and
sectloned
'/ cup dq bread crumbs
1 cup grated Farmesan or
Komano cheese
1. Combine chicken, celery, walnlts, onion, salt, tarragon, orange j uice and
mayonnaise in mixng bowl; mix well.
2. Cover and refgerate 1 hour.
3. Str in orange sectons.
4. Spoon mixture into 2 ramekins or individual casseroles; spri nkle with bread
crumbs and Parmesan cheese.
5. Bake in preheated 350 F. oven 20 to 25 minutes, or until mixture is heated
through and cheese is lightly browned.
Lussc ce uu
I cupcoolcooked rlce
2112 tablespoons mlnced onlon
21 tablespoons mlnced sweet
plckles
/ teaspoon salt
Seres 2 generously
dash ofpepper
1 cup mayonnalse
/ teaspoonpreparedmustard
1 teaspoon dlced plmlento
1 hard-cooked egg (optlonal)
crlsp lettuce leaves
1. Blend all ingredients thoroughly except lettuce; chill.
2. Sere on lettuce leaves.
SALADS
tuun ustuumUn uu
Wt NHugtette tessn@
212 cups cooked large shell
pasta
11 can ( 711-ounce size) salmon,
drained and flaked
6 cher tomatoes, washed and
halved
1 carot, thinly sliced
Seres Z
2 tablespoons minced fesh parsley
Vinaigrette Dressing
salt to taste
feshly ground black pepper
to taste
crisp salad greens
hot bread
1 . Combine cooked pasta, salmon, tomatoes and carrot in a small salad bowl; toss
lightly with parsley and enough Vinaigrette Dressing to moisten.
2. Season to taste with salt and pepper.
3. Sere with crisp salad greens and a hot bread.
Vinaigrette Dressing
Makes about 1211 cups
1 cup salad oil
1 cup plus 1 tablespoon
white wine vinegar
4 large cloves garlic, pressed
1 11 teaspoons oregano leaves
(fesh, preferably)
scant 11 teaspoon salt
1 teaspoon dr mustard
1 teaspoon honey or sugar
feshly ground black pepper
to taste
1 . Combine all ingredients i n a jar with a tight-fitti ng lid.
2. Refrigerate until ready to use.
3. Shake just before serving.
NOTE: Excelent for fruit, vegetable or seafood salads.
'
UtutU uuG
2 small potatoes
salted boiling water
2 tablespoons vegetable oil _
1 teaspoon distilled vinegar
Seres Z
2 tablespoons mixed fesh chopped
herbs: parsley, dill, basil or
oregano, or 1 teaspoon dried
herbs
1 green onion, sliced
1 . Boil potatoes in jackets in salted water untl tender.
2. Run under cold water; remove skins, cut into quarters.
3. Add oil, vinegar, herbs and green onion; mix well.
4. Chill thoroughly before sering.
MustOOm1uu uu
A poundhesh mushrooms or
1 can (6 to8 ounces) sllced
mushrooms
/z cup thlnly sllced celeq
1 cup

coarsely chopped walnuts


2 tablespoons chopped onlon
2 tablespoons plmlento
1 can (7 ounces) tuna,
dralned andaked
Seres 2
1 cup salad oll
3 tablespoonshesh lemon
]ulce
1 teaspoon sugar (optlonal)
1 teaspoon salt
1/s teaspoon ground black
pepper
crlsplettuce leaves (optlonal}
SADS
1. Rinse, pat dr and slice fresh mushrooms ( makes about 21/2 cups) or drain
canned mushrooms.
2. Combine mushrooms, celery, walnuts, onion and pimiento in a large bowl.
3. Add tna; toss with a fork.
4. Combine oil, lemon j uice, sugar, salt and black pepper in a small bowl; pour
over salad gently.
5. Sere with crisp lettuce leaves if desired.
tutu gtnuc uu
1 small bunch hesh splnach,
washed, dralned, and stems
removed
A small red onlon, sllced
ln thln rounds
1 canot, grated
2 hard-cooked eggs, grated
or chopped
Seres 2
1 cup plgnolla nuts
Vlnalgrette Oresslng
1 to 2 tablespoons capers
(optlonal)
salttotaste
heshly ground black pepper
to taste
1. Combine spinach, onion, carrots and eggs in a salad bowl.
2. Toss with pignolia nuts and enough .Vinaigrette Dressing to moisten slightly.
3. Add capers and salt and pepper to taste.
NOTE: Great wth hot Italan bread!

LOettt @@ Bu
4 hard-cooked eggs, dlced
/ cup mayonnalse
2 tablespoons dlced geen
pepper
Combine all ingredients; chill.
Seres 2
2 tablespoons dlced plmlento
2 teaspoons orlglnal Worcester-
shlre sauce
DESSERTS
VUcuGU RgtUGte
Seres Z
/z cup avocado balls or 11 cup mandarin orange
chunks segments
A cup raspberies % cup fesh orange juice
Vz cup pineapple chunks l cup orange liqueur
1 tablespoon confectioner's sugar
1 . Mix fit in 2 champagne sherbet glasses.
2. Combine juice, liqueur and confectioner' s sugar; pour over fruit.
3. Chill thoroughly before serving.
VGuu ukeG uskus
% cup butter
1 cup sugar
1 teaspoon pure vanilla
extact
1 egg
1 egg yolk (resere white for
Merngue)
2 tablespoons milk
1 cup all-purose flour
Seres Z
1 cup unsweetened cocoa
11 teaspoon baking powder
scant 1/4 teaspoon salt
1 cup chopped almonds
2 scoops mint-chocolate chip
or mocha ice cream
Meringue
chopped almonds or coconut
(for garnish)
1 . Cream together butter, sugar and vanilla in a small mixing bowl untl light and
fufy.
2. Add whole egg, egg yolk and milk; blend well .
3. Combine flour, cocoa, baking powder, salt and almonds; add to creamed
mixture, blending well.
4. Spread bater evenly in greased 9-inch baki ng pan; bake in preheated 350 F.
oven 25 to 30 minutes, or until cake pulls away from side of pan.
5. Cool in pan; cut into 9 squares.
6. To assemble:
a. Place 2 squares on ungreased baking sheet.
b. Place a scoop of ice cream i n the center of each cookie.
c. Cover ice cream and cookie completely with Meringue.
d. Garnish with chopped almonds or coconut.
7. Bake in preheated 450 F. oven 4 to 5 minutes, or until meringue is golden.
8. Sere at once.
1 egg white
Merngue
1/s teaspoon cream of tarar
2 tablespoons sugar
1. Beat egg white and cream of tartar together in small mixing bowl untl foamy.
2. Gradually add sugar; contnue beating until meringue forms stff peaks.
DESSERTS
Frannie' s Banana Friters
Seres 2
I cup all-purose flour
2 teaspoons sugar
pinch salt
1 tablespoon melted margarine
1 teaspoon pure vanilla extact
3 large rpe bananas. cut Into
1/z teaspoon baklng powder
1/4 cup milk
I egg
large chunks
com ollfordeep-fat fing
confectlonerssugar
1. Beat together all ingredients except bananas, corn oil and confectoner' s sugar.
( Bater should be smooth and the consistency of pancake batter. )
2. Dip banana chunks into batter; drop into hot corn oil, 2 inches deep, heated to
375 F. ; f 5 to 6 minutes, or until golden.
3. Drain on paper towels.
4. Sere warm, sprinkled with confectioner' s sugar.
ttuWDettes & Avocreai
Seres 2
1/z LalifoMla avocado 1 tablespoon honey
2 tablespoons dalq sour cream 1 tablespoon Grand Marler
1 plnt hesb strawbenles
1 . Mash avocado with a fork or blend to a very smooth consistency.
2. Mix in sour cream, honey and liqueur. Spoon over strawberes.
Lteumg ce un@ Wt Varatons
I cup cooked rice
I cup milk
Seres 2
dasb of salt
21 tablespoons sugar
1 tablespoon buter or margarne
1 teaspoon vanilla extact
1. Combine rice, milk, sugar, salt and butter; cook over medium heat untl
thickened, about 20 minutes, stirring often.
2. Add vanilla. Sere hot or cold.
Velvet Rice Pudding Varaton
Fold 1 cup prepared whipped topping into cool pudding. Top with fruit or desser suce.
Fruit Smoothie Variaton
Spon pudding into sering dishes. Top with fruit preseres ( strawber, pineapple,
. orange, cherr or bluebery} and sere with a dollop of whipped cream.
Fudgy Rice Pudding Varaton
Pour warm pudding into a baking dish. Arange chocolate nut candy bar over the top.
Bake at 350 F. untl chocolate melts.
DESSERTS
Lo-Cal Oranges Caribe
2 small oranges, peeled
arificial sweetener to
equal 6 teaspoons sugar
1 tablespoon lime juice
3 tablespoons water
Seres Z
% teaspoon rum extract
11 teaspoon coconut extact
% teaspoon Angostura aromatic
bitters
1 . Secton oranges, worki ng over a bowl to catch j uice.
2. Sprinkle orange sections with artificial sweetener; toss lightly.
3. Combine lime j uice, water, extracts and Angostura bitters; pour over oranges and
toss lightly until well mixed.
4. Chill.
Poach-a-Pear
4 small firm pears, peeled
and left whole
1 cup sugar
one piece rind from 1 lemon
and 1 orange
Seres Z
juice of 1 lemon and 1 orange
rose wine
1 cinnamon stick
8 whole cloves
dash of nutmeg
1 . Put pears in saucepan; add sugar, rinds, j uices and enough wine to cover
everthing.
2. Add spices; bring to a boil.
3. Lower heat; simmer 15 minutes, or until pears are tender.
4. Cool pears i n their syrup.
5. Chill and serve very cold.
NOTE: Pears hold their shape better durng cooking if they are not cored.
Top-Hat Pears
2 tablespoons butter or
margarine, softened
2 tablespoons brown

ugar
1/4 cup oats, unooke
d
Seres Z generously
l cup chopped almonds
2 teaspoons grated lemon peel
1 can ( 811 ounces) Barlett
pear halves, drained
1 . Combine butter, sugar, oats, almonds, and lemon peel; blend well and set aside.
2. Arrange pears i n a small baking dish, cut-side up; top each pear with rounded
scoops of oats mixture.
3. Bake i n preheated 400 F. oven 10 minutes.
Weet Lmeet OuM
1 egg, separated
1 tablespoon water
1 teaspoon sugar
1/4 teaspoon pure vanilla
extact
Seres 1
1 teaspoon butter
11 cup sliced strawberies,
sliced bananas, sliced kiwi
&uit or blueberres
Yogurt Ricotta Topping (optional)
DESSERTS
1. Beat egg white with electric mixer in small bowl until stiff peaks form; set aside.
2. In another bowl add water, sugar and vanilla to egg yolk; beat untl very thick.
3. Heat butter in a small ovenproof omelet pan.
4. Fold egg yolk carefully into egg white; pour mixture into heated omelet pan,
spreading mixture evenly.
5. Cook omelet over medium heat 30 seconds, then reduce heat; cook without
disturbing untl omelet is almost set a
n
d lightly brown underneath.
6. Place pan under preheated broiler 1 minute, or until top is golden.
7. Top half of omelet with fruit; fold other half over fruit topping.
8. Slide folded omelet onto sering plate; top with Yogurt Ricotta Topping if
desired.
Yogur Ricota Topping
Makes 2 cups
3/4 cup plain, low-fat yogurt
1l CUJ par-skim ricotta
cheese
1 teaspoon pure vanilla extract
1 tablespoon brown sugar
1 . Combine all ingredients in a small, deep bowl ; beat with electric mixer untl
topping is smooth and creamy.
2. If kept in refrigerator several days, rewhip, if desired, before serving.
3. Sere as a topping for fresh fruit, waffes, pancakes, pies and cakes.
LOMee euc ututs
1 can (83/4 ounces) sliced
cling peaches
1l teaspoon instant cofee
Seres 2
dash of nutmeg
cofee, vanilla or peach
ice cream
1. Drain peach syrup into saucepan; add coffee and nutmeg.
2. Heat to a boil, then cool.
3. Layer ice cream, peach slices and desired amount of syrup into dessert dish
e
s.
NOTE: This rece is so easy to make, you can increase the amount, prepare it ahead
of tme, and sere it to company. Great sered with espresso!
DESSERTS
Weet Lettes UmunUt
1 cup halved, pitted fresh
sweet cherries
,
1 tablespoon orange-flavored
liqueur
1 tablespoon black currant liqueur
Seres 2
1 teaspoon sugar
2 tablespoons dair sour
cream
toasted sliced almonds (for
garnish)
1 . Combine cherries with orange and black currant liqueurs and sugar; chill several
hours.
2. Spoon cherries into 2 individual stemmed goblets.
3. Gently stir 2 tablespoons liqueur from cherries into sour cream; spoon over
cherries.
4. Garnish with almonds.
MungU essett Wute9
Seres 2
4 frozen wafles 11 cup heavy cream
1 % tablespoons sugar l large or 1 small ripe
mango l teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 . Place frozen waffles on a large baking sheet; bake 7 minutes in preheated 400 F.
oven, or until crisp and hot.
2. Meanwhile, peel mango and cut flesh into lengthwise slices.
3. Beat cream in a small bowl on high speed until soft peaks are formed; conti nue
beatng, gradually adding sugar.
4. When sugar has been added, remove to a small serving bowl ; top with cinnamon
and nutmeg.
5. Place waffles on serving plates; top with mango slices and a dollop of whipped
cream.
ungtu unue
1 can (81/4 ounces)
pineapple chunks in syrup
Z teaspoons cornstarch
l cup red wine
Seres 2
2 tablespoons fozen lemonade
concentrate
1 teaspoon grated orange peel
1 orange, peeled and sectioned
vanilla ice cream
1 . Drain pineapple; mix syrup with cornstarch.
2. Bring wine and lemonade concentrate to a boil in a wok; boil rapidly 2 mi nutes,
or until slightly reduced in vol ume.
3. Add pineapple syrup mixture and orange peel: cook, stirring until thickened.
4. Add pineapple chunks and orange segments; heat through.
5. Serve warm over vanilla ice cream.
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