Betty Crocker's Dinner For Two Cookbook

DINNERFORTWO
COOl< BOO I<

Golden Press I New York

Western Publishing Company, Inc.
Racine, Wisconsin
Director of Photography: John Garetti
REVISED EDITION
with recipes selected from the original edition
First Printing This Edition, 1984
Copyright 1984, 1973 by General Mills, Inc., Minneapolis, Minnesota.
All rights resered. No portion of this book may be reprinted or
reproduced in any form or any manner without the written permission
of the publishers, except by a reviewer who wishes to quote brief
passages in connection with a review.
Printed in the U.S.A. by Western Publishing Company, Inc.
Published by Golden Press, New York, New York.
Library of Congress Catalog Card Number: 83-82086
Golden and Golden Press are trademarks of
Western Publishing Company, Inc.
ISBN 0-307-09936-9
Contnt
when m1nutes mater
Easy dinners that let you shortcut
without being shortchanged
7
more dimes than dollar
Inventive dinners that make
the most of a little money
25
Dinners that make tried-and-true
seem suddenly new
49
TWO I COMPANY
Memory-making dinners that
say, "Tonight is special"
67
Basic Kow-How
Just-for-two tips on shopping,
storing and kitchen coping
83
What's
So Speeial
cbout Cooking
f or 'wo'
Two is a very good number. Or so the song
writers say. The joys of being a twosome
have been catalogued in enough lyrics to
reach the moon (in June) and back again.
But somehow, very few of the choruses
praise the pleasures of cooking for two.
Could it be because it's considered more
of a problem than a pleasure? If so, this
book will surely help dispel that notion. Not
that the shopping, planning and prepara
tion involved are all fun and games. But
there are some very definite advantages to
setting two places (or even one) which you
may not have given much thought to before.
Cheer for Your Choices
The advantages of cooking for few ... what
are they? "Choice" is the word that almost
says it all. Think about it a bit. When you
cook small, you're more apt to allow your
self the out-of-season fruit or out-of-reach
meat-a choice you'd never consider if you
were cooking for more. And you can take
full advantage of the wealth of frozen, pre
pared and packaged foods that are espe
cially geared to ones and twos.
Then there's the matter of mood. More
choices! Pairs or singles needn't be con
fined to same-place dining. If you don't feel
like setting your every-night table, go where
the spirit moves you. You can "tray" it in
the living room for a TV special, play it cool
outdoors on a stuffy night or be casual as
you please at the kitchen counter.
Plotting the Plan
The twosome does have special problems,
it's true. But chin up-this book will show
you how to tackle them. To begin with,
there's the matter of marketing. A major
dither for anyone, but particularly so for
doubles or singles. But all the recipes in
this book are just the right size, so you'll
know exactly how much to buy. To take you
one step further, the bulk of the "Basic
Know-How" chapter is devoted to helping
you shop wisely. You'll find solutions for
other problem posers, too. There are
complete meal plans for rush times, for
tight-money times, for urge-to-splurge
times. All just for two.
What's more, every single recipe and
every menu has been tested in the
Betty Crocker Kitchens and by two
somes all across the country. So we
know they'll work for you.
Once you've tried these menus "by
the book," feel free to improvise-to put
new lyrics to the music. Switch vegeta
bles, swap salads, ring in a different
entree. For a heartier meal, add rolls or
biscuits; for a lighter one, ease up on
dessert. Menu-mix as you please.
The Balancing Act
So you make your menu by putting your
favorites together, right? Not quite.
Good nutrition counts, too. And heavily.
The menus in the book were planned
with an eye to nutritional balance, so
you're bound to pick up a tip or two.
And you can do the same on your own
by keeping the "Daily Food Guide" in
mind.
But remember dinner is only one of
your meals. You need to be clued in as
to what else is (or was) on the eating
program for the rest of the day to do
the planning job properly. Dinner can
plug in some of the gaps, but it
shouldn't be expected to carry more
than a third of the daily load.
Contrast Is the Key
Anything else? Just a few more ground
rules-and they can be summed up in a
simple phrase: Think contrast.
Think contrast in color. A white fish
with a bright vegetable, a pale slaw with
a ring of green pepper, chocolate pud
ding with a jolt of snowy topping. When
you plan the kinds of foods you serve,
imagine how they'll look on the plate.
Think contrast in texture. Put some
thing soft with something crisp. Pair
something chewy with something
smooth.
Think contrast in favor. Spice is nice,
but cool it with something mild. All
bland makes a dull meal, and all tart
isn't smart.
'ai13 food Guide
J Meats
2 or more servings
(also includes
poultry, fish, eggs,
dried beans or
peas and peanut
butter)
Z Vegetables
and Fruits
4 or more servings
(plan on one dark
green or yellow
vegetable every
other day and one
citrus fruit daily)
S Fats and Sweets
. Milk
2 or more cups
(also includes
cheese and ice
cream)
4 Breads and
Cereals
4 or more servings
(whole grain, en
riched, restored or
fortified)
The servings needed vary according to caloric needs (includes butter, mar
garine, mayonnaise and other salad dressings, candies, jams, syrups, soft
drinks, sugared beverages and alcoholic beverages, such as wine, beer and
liquor)
Rarely would you care to repeat one food
in the same meal, such as Waldorf salad
and apple pie (even if apples are the best
buy of the week).
Think contrast in temperature. Sultry day
or not, one hot dish gives a meal more ap
peal. By the same token, an ice-cream des
sert refreshes even on a frosty night.
Think contrast in shapes and sizes. This
one is relatively easy. An example: If you're
serving hamburger patties, carrots and po
tatoes, cut the carrots into sticks instead of
rounds, and perhaps serve French fried or
au gratin potato.es instead of little potato
balls.
How's Your Timing?
Let's assume you've decided on a menu
that rates an A in nutrition and appeal. What
happens next makes the difference be
tween calm and chaos. Scheduling enters
the scene. Look over the timing hints given
with many of the menus-particularly, and
quite naturally, in the chapter called "When
Minutes Matter." You'll realize that suc
cessful timing is more than a matter of in
stinct and luck. It's part common sense,
part experience and part plain confidence.
Common sense tells you, for instance, that
you're plotting a collision course if every
thing requires last-minute attention. Basi
cally, the more you can fix ahead (the night
before, morning before or even an hour
before), the easier it will be as "curtain
time" approaches.
To avoid the pitfalls of sorry scheduling,
jot down all the foods you plan to serve,
then note the time you estimate it will take
you to prepare and cook each one. Obvi-
ously, you'll start with the longest and work
your way to the speediest. It's that simple.
Rely on cook-and-serve ware and any
labor-saving appliances you may have to
help speed things along. And if someone
shares the just-before-you-serve jobs, you
really have it made.
Flair-The Extra Dimension
You don't need an extensive (or expen
sive) wardrobe of linens, dishes and acces
sories to add flair to your table. Not at all.
Chances are you already have everything it
takes to add a special touch right at your
fingertips. Simple things like a basket
heaped with glossy lemons and limes,
seashells piled in a wooden bowl, a small
green plant, a coffee mug filled with daisies.
Inexpensive place mats and napkins serve
a practical purpose and add zing to your
table.
And don't forget decorative garnishes ...
those unexpected little flicks of color and
flavor that add an exclamation point to an
everyday plate. Parsley was born to be the
universal trim, but don't stop there. Try a
sprig of mint, a few celery leaves or a pickle
slice. Such simple ways to "style up" a dish.
Flair is letting the "creative you" be free
to find beauty and surprise all around.
Now, read on. Use the ideas and recipes
that follow as your starting point. Then add
your own special touches, play up your
own preferences. Discover the continuing
adventure and reward in every "dinner for
two" you share. Whether you are recently
wed, apartment-sharers or a career cou
ple . . . whether you are back to two ...
whether you are alone and on your own . ..
you'll find that this book is the one for you.
Steak Strognof
Paraleyed Noles
Butered Asparagus Spears
H erbd Tomatoes
Individual Brownie
Alaakaa
8 When Minutes Matter
What does it say about you if di n ner
takes but 20 mi n u tes from i n - the-door t o
at- t he- tabl e? It says t hat you' re a n ad
vance plan ner, j us t wai ti ng for cou n t
down. Fi rst, on wi t h t he water ( f or t he
noodles and frozen asparagus ), next t o
t he stroganof and fi nal ly t he salad. The
dessert' s i n t he freezer; t he meri ngue
t op brown s whil e i n stan t coffee brews.
STEAK STROGANOFF
1 mediu m onion, t hi nly sliced
1 tablespoon salad oi l
2 beef cu bed steaks
2 tables poon s fl ou r
2 tables poon s sal ad oil
12 teaspoon sal t
% cup dai ry sou r c ream
1 can ( 2 ou n ces) mus hroom stems
and pieces
I n 8-i nch s killet, cook and sti r oni on in
1 tabl espoon oil u ntil tender, about 4 mi n
utes. Remove from s ki l l et a n d set aside.
Coat steaks wit h fl ou r. Heat 2 tablespoons
oil i n same s killet; cook steaks over me
dium heat, about 4 mi nutes on each side.
Spri n kle wit h sal t . Pl ace steaks on warm
platter or di n ner pl ates.
Drai n fat from s kill et . Add onion, sou r
cream a n d mu s hrooms ( wit h liq uid ) to
skillet; heat, sti r ri ng occasi onally. Serve
sauce on steaks.
2 servings.
PARSLEYED NOODLES
Cook 4 oun ces n oodl es ( about 1 12 cu ps )
i n 1 q uart boili ng salted water ( 2 teaspoon s
sal t) u n til tender, about 7 mi n u tes. Drai n
n oodl es and retur n to saucepan. Add 1
tabl espoon but t er or margari ne and 1
teaspoon parsley fl akes and toss.
2 servings.
HE RBED TOMATOES
1 medi um or 2 s mal l t omatoes,
cut i nt o slices
Cri s p salad greens
2 tabl espoons oi l -and-vi negar
dressi ng
Sal t and pepper
% teas poon f reeze-d ried chives
Dash t hyme
Arran ge t omat o slices on salad greens .
Drizz l e d ressi ng on t omatoes. Spri nk l e
wi t h salt, pepper, chives and t hyme.
2 servings.
I NDI VI DUAL BROWNI E ALASKAS
2 u nfrosted brownies or date bar s,
3x3 i nches, or commercially
prepared sponge s hortcakes
Vanilla, cofee or peppermi nt
ice cream
1 egg white
2 tablespoons sugar
Place brownies on ungreased baki ng sheet .
Top each with scoop or sl i ce of ice cream;
place i n freezer while prepari ng meri ngue.
(Ice cream must be very hard before cov
eri ng wit h meri ngue. )
Heat oven to 450. Beat egg white u n ti l
foamy. Beat i n s ugar gradual ly; con ti n u e
beati ng u ntil stif and gl ossy. Do not u n
derbeat . Qui ckly s pread meri ngue on ice
cream and sides of brownies, bei ng carefu l
to seal meri ngue to baki ng s heet . Bake
u ntil ligh t brown, a bout 3 mi n u tes. Pl ace
i n f reezer ( u p to 24 hours) or serve
i mmediately.
2 servings.
Taco t i me-i n no t i me. Packaged s h el l s
and hel p-yoursel f fi l l i ngs make easy work
of t hi s d i n ner wi th a Lat i n beat . Grou n d
beef, s h redded l et t uce, c heese a nd to
matoes are t he st u ffers i n t he pi ct u re on
page 7. Wa nt an extra mea s ure of
heart i n es s ? Canned ref r i ed beans do the
j ob q u i ckl y.
TACOS
V2 pound ground beef
1 can ( 8 ou nces ) t omat o s auce
2 t abl es poons i n s t ant mi nced on i on
V2 t easpoon gar l i c s al t
11 t easpoon ch i l i powder
Dash pepper
4 or 5 t aco s hel l s
V2 to 31 c up s h redded l et t uce
V2 c u p s h redded nat u ra l Cheddar
cheese
V2 c u p chopped t omat o, i f des i red
Hot Sauce ( bel ow) or bot t l ed
taco sauce
I n 8- i nch s k i l l et , cook and s t i r meat u n t i l
brown. Dra i n off fat . St i r i n t omat o s auce,
oni on, gar l i c s al t , c h i l i powder and pep
per . Si mmer uncovered 15 mi n u t es .
Wh i l e meat mi xt u re s i mmers, h ea t t aco
s hel l s as d i rected on package. Fi l l t aco
s hel l s wi t h meat mi xt u r e. Top each wi t h
l et t uce, cheese and chopped t omato. Serve
wi t h Hot Sauce.
4 or 5 tacos.
Hot Sauce
Mi x VJ cup c h i l i s auce a nd 11 t eas poon red
pepper s auce or 1 teas poon mi n ced hot
ch i l i pepper .
Note: Sh redded Swi s s or mozzarel l a c heese
can be s ubs t i t ut ed f or t he Chedda r c heese.
And for var i ety, when fi l l i ng t he t aco
s hel l s, add one of t he fol l owing: 1 1 c u p
chopped avocado, 11 c u p chopped o l i ves,
1 1 c u p chopped oni on or 1 c u p c hopped
green pepper .
When Mi nut es Matter 9
FRUIT WITH QUICK CUSTARD SAUCE
1 or ange, pared a n d sect i oned,
or 1 can ( 1 1 ou nces ) ma nda r i n
or a nge segmen t s , d ra i ned
1 bana na
1 c u p can ned van i l l a pudd i ng
2 t abl espoons mi l k
Di vi de ora nge sec t i ons bet ween dessert
d i s hes . S l i ce ban a n a i nt o d i s h es . Mi x
pudd i ng and mi l k; s poon onto f r u i t s .
2 servings.
Variations
Pi neapple with Qui ck Cus ta rd Sa uce:
Su bst i t ute 1 can (13V2 ou nces ) pi neappl e
c h u n ks, dra i ned and c h i l l ed, f or t he
ora nge a nd banana . Top each s erv i ng
wi t h Y2 t easpoon s t r awberry j el l y.
Berries with Qui ck Cus ta rd Sa uce: S u b
s t i t ut e 1 c u p st r awber ry ha l ves, ras pber
r i es or bl ueber r i es f or t he ora nge and
ba nana.
Cut off t he peel
and whi te mem
bra ne of t he
ora nge . Then
cut al ong bot h
si des of each
di vi di ng mem
bra ne unt i l you
reach t he core
and ca n l i ft out
t he or a nge sect i on
Tacos
Retried Beans
.
Fruit with Quick Custard
Sauce
Qick Cheese Fondue
Crisp Green Salad
Fresh Fruit
10 When Mi nutes Matter
QUICK CHEESE FONDUE
1 can ( 1 1 ou nces) condensed
Cheddar cheese soup
cup shredded Cheddar , Swi ss or
Par mesan cheese ( about 4
ounces)
2 green on i ons , fi nel y chopped
V teaspoon gar l i c powder
Das h r ed pepper sauce
Di pper s ( r i ght)
I n fondue pot , sa ucepan or chafi ng d i s h,
heat s ou p and cheese over med i u m heat ,
st i rri ng occas i ona l l y, u n t i l cheese i s mel t ed.
St i r i n oni on, garl i c powder and red pep
per sa uce. Serve wi t h t h ree or more of t he
Di ppers, cut i nto bi te-s i ze pi eces i f
necessary. I f f on du e becomes t oo th i ck,
s t i r i n s ma l l a mou n t appl e j u i ce, wh i t e
wi ne or beer.
2 s ervi ngs.
Di ppers
Crout ons
French bread
Wh i t e or rye hard rol l s
Toast s t i cks
Dri ed beef rol l s
Cooked c h i cken o r t urkey
Fran kf urt ers
Cooked h a m
L u n c heon meat
Cooked s hri mp
Cooked as paragu s ( cri s p- t ender)
Cooked broccol i ( cri s p- t ender)
Cooked Bru s s el s sprout s ( cri s p- t ender)
Cau l i f l ower
Cel ery
St u fed ol i ves
Green oni ons
Green peppers
Cherry t omat oes
The t r i ck here i s i n t he t i mi ng-t he way
you c l ever l y j uggl e bu rgers, nood l es a nd
rol l s so everyt hi ng crosses t he fi n i s h l i ne
t oget her . I t a l l works out so t hat d i n ner's
ready i n an u n hass l ed 30 mi n ut es. Ti met a
bl e: Mi x a nd s hape bu rgers; s t art nood l es.
About 10 mi n ut es bef ore s i t - down, beg i n
bro i l i ng meat a nd s i mmer i ng nood l es
wi t h s auce. When t he pat ti es are t ur ned,
add s pl i t rol l s . Pret t y up t he pl at es wi t h
a gar n i s h of t omat o wedges a nd pars l ey or
cel ery l eaves.
PINEAPPLE BURGERS
Y2 pou nd grou nd beef
Y2 teas poon s al t
2 ca n ned pi nea ppl e s l i ces,
wel l drai ned*
2 t abl es poons br own s ugar
2 t abl es poons cat s u p
2 t easpoons prepa red mu s t ard
Set oven cont rol at bro i l and/or 550.
Shape meat i nto 4 t h i n pat t i es ; s pr i nkl e
wi t h sa l t . Pl ace pi neappl e s l i ce on each of
2 pat t i es . Top wi t h rema i n i ng pat t i es a nd
pres s edges toget her t o sea l .
Pl ace pat t i es on rack i n broi l er pa n . B roi l
wi t h t ops 4 i nches f r om heat u n t i l brown ,
3 t o 5 mi n ut es . Mi x brown s uga r , cat s up
and mu s t ard . Tur n pat t i es ; s poon brown
s ugar mi x t ure on pat t i es and bro i l u n t i l of
des i red doneness, 3 t o 5 mi n ut es
2 s ervings.
*Extra pineapple slices? Serve as f rui t f or
t omorrow's breakfas t . Or u se i n B roi l ed
Ha m and Sweet Pot at oes ( page 17) or
Toma t o-Pi neappl e Sa l ad ( page 20).
When Mi nutes Matter 11
NOODLES ALMONDINE
Meas ure cont ent s of 1 package ( 5. 5
ou nces ) nood l es a l man di ne; d i vi de i n hal f
( approxi mat el y 1 cup nood l es and 3
rounded t abl es poon s Sauce Mi x ) . * Cook
ha l f t he nood l es i n 3 c u ps boi l i ng sal t ed
wat er u nt i l t ender , 7 to 8 mi n ut es . Dra i n
nood l es a n d ret ur n t o s aucepa n .
St i r i n h a l f t h e Sauce Mi x and h a l f t he
a mou nt s of but t er and mi l k cal l ed f or on
package. Spri n k l e h a l f t he Al monds on t op.
2 servi ngs.
*To store r ema1nmg mi x, c l os e package
securel y; u se wi t h i n 2 weeks . Serve Noo
d l es Al mand i n e wi t h h a m, s a l mon , vea l
cut l et s , ch i cken or h a mburgers.
HERBED CRUSTY ROLLS
Set oven cont rol at bro i l a ndjor 550. Spl i t
2 har d rol l s hor i zont a l l y. Spread sof t but t er
or margari ne on ha l ves and s pr i nkl e wi t h
I t a l i a n herb season i ng. Pl ace on rack i n
broi l er pan . Broi l wi t h t ops 4 i nches from
heat u n t i l gol den brown , abou t 4 mi n ut es.
2 servings.
CHOCOLATE-PEANUT BUTTER SUNDAES
Mi x 2 t abl es poon s pea n u t bu t t er a nd l
c u p chocol at e syru p u n t i l s moot h . Serve
on scoops of van i l l a i ce crea m.
2 serv
ings.
Variations
Honey-Pea nut Butter Sunda es: S u bs t i t u t e
l c u p honey f or the c hocol at e syr up.
Hot Chocolate-Mocha Sunda es : Omi t
pea n u t bu t t er; heat c hocol at e syru p wi t h
114 tea spoon powdered i n st a nt coffee.
Pineapple Burgers
Noodles Almandine
Lettuce Wedges
with Favorite Dressing
Herbed Crusty Rolls
Chocolate-Peanut Butter
Sundaes
Liver Italiano
Spaghetti
Green Bean Tossed Salad
Lime Frappe
Vanilla Wafers
1 2 When Mi nutes Matter
LIVER IT ALIANO
2 t abl es poon s f l ou r
V2 t easpoon gar l i c sa l t
12 pou nd s l i ced beef l i ver ,
cut i nto 1 - i nch pi eces
1 t abl espoon sa l ad o i l
1 can ( 8 ou nces ) tomat o s auce
green pepper, c u t i n t o t h i n
st ri ps
s ma l l on i on , t h i n l y s l i ced and
separat ed i nt o ri ngs
3 t o 4 ou nces u ncooked s paghet t i
2 t abl es poons grated Parmes an
cheese
Mi x fl our and garl i c s al t ; coat meat wi t h
f l our mi x t ure. Hea t oi l i n 8- i nch s k i l l et ;
br own meat over med i u m heat . St i r i n t o
mat o sauce; add green pepper and on i on.
Cover and s i mmer u nt i l done, 8 t o 1 0
mi n ut es .
Wh i l e meat s i mmer s , cook s paghet t i as
d i rect ed on package. Serve meat mi xt u re on
spaghet t i and s pri n k l e cheese on t op.
2 servings.
' "Li ver"s good for you ! ' " Sound fa mi l i a r Wel l .
i t ' s no ol d wi ves' t a l e Li ver i s pos i ti vel y
pac ked wi t h essent i al nutri ents. i ncl udi ng
prot ei n . i ron. vi t a mi n A ri bofl avi n and ni a ci n .
I t ' s a good i dea t o work i t i nto your mea l
pl an every week or two. But l i ve r is more
peri shabl e t han ot her meats; unl ess i t's
frozen . i t shoul d be used wi thi n 2 days a ft er
purch ase.
Beef a nd por k l i ver are frequent l y br ai sed or
fri ed a nd a re somet i mes ground for l oaves
and patt i es . Baby beef. veal ( ca l f) and l amb
l i ver ar e usually panfri ed. broi l ed or pan
broi l ed . Before cooki ng. peel or t ri m a ny
membra ne from t he l i ver if necessary. If you
si mpl y ca n' t take i t st r ai ght . t ry gr i ndi ng i t up
as pa rt of your meat l oaf mi xture or use i t
as a sa ndwi ch spread
GREEN BEAN TOSSED SALAD
1 can (8 ou nces ) cut green beans ,
c h i l l ed
can ( 2 ou nces ) mu s hroom st ems
a nd pi eces , ch i l l ed
1 c u p bi t e- s i ze pi eces l et t uce
1 t eas poon chopped pi mi en to
3 t a bl es poons I t a l i an dres s i n g
2 l et t uce c u p s
Dra i n gr een bea ns a n d mu s h rooms . Toss
bea ns , mu s h rooms , l et t uce, p i mi en t o a nd
dres s i n g i n bowl . Di vi de s al ad bet ween
l et t uce c u ps .
2 servi ngs.
LIME FRAPPE
2 c u ps cr us hed i ce
12 can ( 6- ou nce s i ze) frozen
l i meade concentrat e ( about
1. c u p) *
2 t a bl es poon s s ugar
1 drop green food col or
I n bl en der , mi x al l i ngred i ent s on med i u m
s peed u n t i l mi xt u re i s con s i st ency o f s her
bet . ( Scrape s i des once or t wi ce i f n eces
s ary. ) Serve i mmed i at el y or s t ore i n freezer
u n t i l serv i n g t i me.
2 servi ngs.
Note: To crus h i ce, u se an i ce cr us her
or wra p 9 or 1 0 i ce cu bes i n t owel a nd
cru s h wi t h ma l l et or h a mmer.
*leftover limeade concentrate? To t he
res cue f or t omorrow' s dess ert : Top s erv
i ngs of c u t - u p fres h or c a nned f r u i t wi t h
s poonf u l s of t he part i a l l y t h awed
concentrat e.
Two head s t arts are bet t er t han one. So
buy t he pork chops s moked ( wh i ch
q u i ckens cooki ng t i me) . And pi ck t he s a l
ad t hat best f i t s your sc hed u l e. Depend
i ng on whi ch end of t he da y you h ave a
t i me bi nd, make t he Sauerkrau t Sa l ad
earl y i n t he morn i ng or even t he n i ght
before ( t he l onger t he f l avors bl end, t he
t as t i er t he s al ad ) . Or opt for t he
ready- made col es l aw. L a s t mi n ut e "do' s "
wh i l e t he chops broi l i n c l ude heat i ng t he
carrot s, f i n i s h i ng u p t he s a l ad and s t i rri ng
u p i ns t ant mashed pot at oes. Dessert i s a
refres h i ng j u st - before- servi ng fru i t a nd
sherbet fi x- u p.
SMOKED PORK CHOPS
Diagona l l y s l as h outer edge of fat on two
1/2-inch-thick smoked pork chops at 1 -i nch
i nterval s t o prevent cu r l i ng. Set oven
control at broi l and/or 550. B roil chops
with tops 3 to 5 i nches from heat u nt i I
done, about 6 mi nutes on each side .
2 servings.
Note: To panfry, rub 8-i nch skil l et with fat
cut from chops. Cook chops over medi um
heat unti l done, about 3 mi nutes on each
side.
PARSLEY-BUTTERED CARROTS
can (16 ou nces) whol e s ma l l
carrot s
1 t abl es poon but t er or margari ne
1 t easpoon pars l ey fl akes
Heat carrot s ( wi t h l i q u i d) ; dra i n . Dot
wi t h bu t t er. Spri nkl e wi t h pars l ey fl akes
and t os s .
2 servi ngs.
Note: Use the veget abl e cooki ng l i qu i d
i n s ou ps, gravi es and s auces whenever
pos s i bl e, as i t cont a i n s vi t a mi ns and
mi nera l s .
SAUERKRAUT SALAD
1 can ( 8 ou nces ) sau erkra u t , ri nsed
and wel l dra i n ed
1; c u p chopped green pepper
1 t a bl es poon chopped red on i on
t a bl es poon s ugar
\ t eas poon caraway seed
\ t eas poon sal t
Das h pepper
2 t a bl es poon s oi l -a n d-vi negar
dres s i ng
Cri s p s a l ad green s
Tos s a l l i n gredient s except s a l ad green s i n
bowl . Cover a n d refri gerat e at l eas t 30
mi n u t es . Dra i n . Serve on s al ad greens .
2 servings.
Time-savers: Su bs t i t u t e 1 t a bl es poon dri ed
mi xed s al ad on i on s for t h e red on i on and
1 t eas poon dri ed green bel l pepper for t he
fres h pepper.
APPLE SLAW
1 p i n t col es l aw ( from de l i cat es sen)
1 red appl e, chopped
Cru mbl ed bl u e c heese
Mi x col es l aw and a ppl e i n bowl ; gar n i s h
wi t h c heese.
2 servings.
FROSTY SHERBET SANDWICHES
1 can ( 81/4 ounces) s l iced pi neappl e,
drai ned
Orange s herbet or van i I I a
ice c ream
Apricot preserves
Diced roasted a l monds
Pl ace 1 pi n ea ppl e s l i ce on each des sert
p l at e; top each wi t h a s coop of s herbet .
Cut 1 s i de of each rema i n i ng pi neappl e
s l i ce; t wi s t and pl ace on s herbet . Dri z z l e
preserves on each servi ng; s pri n kl e wit h
a l monds.
2 servings.
Smoked Pork Chops
Mashed Potatoes
Parsley-butered Carrots
Sauerkraut Salad or
Apple Sl aw
Frosty Sherbet Sandwiches
Herbed Lamb Chops
Quick au Gratin Potatoes
Broi led Zucchini
Broiled Tomatoes
Hard Rye Rolls
Pears au Chocolat
1 4 When Mi nutes Mat t er
Th i nk easy: Let t he broi l er do most of
your work. St ar t t he pot at oes f i r st . The
broi l er t ends to t he ch ops, zucch i n i and
t omat oes.
HERBED LAMB CHOPS
2 l amb r i b, l oi n or shou l der chops ,
3/4 to 1 i n ch thi c k
1/4 teas poon oregano, r osemary or
marjor am
Sa l t and pepper
Set oven cont rol at broi l and/or 550 .
Di agona l l y s l ash out er edge of f at on chops
at 1- i nch i nt erva l s to preve nt c u r l i ng.
S pr i nkl e orega no on chops . Pl ace chops on
rack i n broi l er pa n. Bro i l wi t h t ops about
3 i nches f rom heat u n t i l brown, a bout 6
mi n ut es on each s i de. Seas on wi t h sa l t
a nd pepper. ( Seas on af t er brown i ng-sa l t
t ends to d raw moi s t u re t o s urf ace and
del ays brown i ng. ) Gar n i s h wi t h mi nt jel l y.
2 servings.
QUICK AU GRATIN POTATOES
Meas u re cont ent s of 1 package (5.5 ou nces )
au grat i n pot at oes; d i vi de i n hal f ( a pprox i
ma t el y 1 c u p pot at o s l i ces and 3 t abl e
spoons sauce mi x ) * Pl ace ha l i the potato
s l i ces i n 1 - qu a rt s aucepa n; s pr i nkl e 3
t abl es poons s auce mi x on pot at o s l i ces.
St i r i n h a l f t he a mou n t s of bu t t er , wat er
and mi l k ca l l ed f or on package. Heat to
boi l i ng, st i r r i ng occas i on a l l y. Red uce heat ;
cover and s i mmer u n t i l pot at oes are t ender ,
about 20 mi n utes.
2 servings.
*To store r ema i n i n g mi x, cl ose package
securel y; u se wi t h i n 2 weeks . Pr epare
Qu i ck a u Grat i n Pot at oes aga i n and s erve
wi th ham, f rankf urt er s, meat l oaf , meatba l l s
or hamburger s.
BROILED ZUCCHINI
Set oven cont r ol at bro i l a nd/or 550 .
Re move s t em and bl os s om ends f rom
2 med i u m zucch i n i . Cu t each zucch i n i
l engt hwi s e i n h a l f.
P l ace cut s i des down on rack i n broi l er
pa n . Broi l a bout 3 i nches f r om heat 6
mi n ut es . Tu r n z ucc h i n i a nd br u s h each
cut s i de wi t h mel t ed but t er or ma rga r i ne;
s eas on wi t h sa l t and pepper. Bro i l u n t i l
t ender , about 6 mi n ut es l onger.
2 servings.
BROILED TOMATOES
Set oven cont rol at broi l a nd/or 550 . Re
move s t em end f r om 1 med i u m t omat o;
cut t omat o i n h a l f. Dot each h a l f wi t h Y2
t easpoon bu t t er or margar i ne; s pr i nkl e
wi t h gar l i c s al t , l emon pepper , and i f de
s i red , bas i l l eaves , orega no l eaves or savory.
B ro i l t omat o ha l ves cut s i des u p wi t h
t ops a bou t 3 i nches f rom heat u n t i l go l den
b rown, about 5 mi n ut es.
2 servi
ngs.
PEARS AU CHOCOLAT
1 can ( 81/2 ounces) pear ha l ves ,
dra i ned
1/a teas poon pepper mi nt ext r act
1 cup chocol ate pudd i n g
Pl ace 2 pear hal ves i n each des s ert d i sh.
St i r pepper mi nt ext r act i nto pudd i ng;
spoon on pear s . Gar nish wi th dol l op of
whi pped toppi ng and mar aschi no cherry
or mi nt l eaf.
2 servings .
London Broil
Mushroom Rice
Crisp Green Salad
Fresh Fruit and Cheese
1 6 When Mi nutes Mat t er
LONDON BROIL
Score 1 - pou nd fl a n k st eak; pl ace i n s hal
l ow gl ass d i s h. Pou r Y2 c u p I t al i an dressi ng
on steak. Cover a n d ref r i gerate at l east 8
hou rs, t u rn i ng meat occas i onal l y.
Remove st eak; reserve dress i ng. Set oven
cont r ol at broi l a nd/or 550. Broi l st eak
wi t h t op 3 to 4 i nches f r om heat u n t i l
med i u m rare, abou t 4 mi n u tes on each
s i de, br ush i ng wi t h reserved d res s i ng sev
eral t i mes. Cut meat across gra i n at a
s l anted angl e i nt o t h i n s l i ces.
2 generous servings.
Note: Any l eftover st ea k i s del i ci ous served
col d on but t ered s pl i t F rench rol l s. Top
wi t h cr i sp s l i ced rel i s hes ( green pepper
ri ngs, t h i n l y s l i ced oni ons , s l i ced rad i s hes ,
t h i n l y s l i ced d i l l pi ckl es ) and you r favor i t e
sandwi ch sa uce ( horserad i s h s auce, may
onnai se, barbecue s auce, mu st ard ) .
MUSHROOM RICE
Uncooked i nst ant r i ce
( enough for 2 servi ngs )
1 t eas poon butt er or margar i ne
1 can ( 2 ou n ces) mu s h room stems
a nd pi eces, dra i n ed
1; t easpoon par sl ey fl akes
Cook r i ce as d i rected on package. S t i r i n
but t er, mu s h rooms and pars l ey fl a kes; heat
t h rough, s t i r r i ng occas i onal l y.
2 servings.
FRESH FRUIT AND CHEESE
Serve a var i ety of fresh f ru i t and dessert
ch eeses ( Gou rma n d i se, Port d u S a l ut ,
Swi ss, Bel Paese, Cheddar, Gruyere, Eda m,
Gouda ) on t ray wi t h desser t pl at es a nd
s ma l l k n i ves. Cheeses s houl d be at room
t emper at u re.
BROILED HAM AND SWEET POTATOES
1 f u l l y cooked s moked ha m s l i ce,
about Y i nch t hi ck
1 can ( 8 ou nces) sweet pot at oes
i n syru p, dra i ned
2 can ned pi neappl e s l i ces, wel l dra i ned*
2 t abl es poons orange mar mal ade
Set oven cont r ol at broi l and/or 550
Di agonal l y sl ash out er edge of fat on h a m
s l i ce at 1 - i nch i n terval s t o prevent cur l i ng.
Pl ace ha m s l i ce on rac k i n broi l er pan.
Broi l ham s l i ce wi t h t op 3 i nches from heat
u n t i l l i ght brown, about 5 mi n utes.
Turn ham; pl ace pot at oes and pi neappl e
on rac k. Br us h marma l ade on pot at oes and
pi neappl e. Broi l u n t i l pot at oes and pi ne
appl e are hot and ham i s l i ght brown ,
about 5 mi n u tes.
2 servings.
*Extra pineapple slices? Top wi t h cot t age
cheese for a sal ad or use i n Pi neappl e
Burgers ( page 1 1 ) .
BRUSSELS SPROUTS WITH CASHEWS
Cook 1 pac kage ( 1 0 ounces) f rozen B r us
sel s s prouts as d i rected. Dra i n and ret u rn
to sa ucepan. Add 2 t abl espoons cas hews,
wal n ut s or s l i ced water chest n u t s a nd
1 t abl espoon but t er or margar i ne; h eat
t h rough.
2 servings.
LETTUCE WEDGES WITH
TANGY CORN DRESSING
Mi x 2 t abl espoons oi l -and-vi negar d ress
i ng and 1 1 c u p cor n rel i s h . * Spoon on
l et t uce wedges.
2 servings.
*Extra corn relish? Serve l at er i n t he week
as a zesty accompa n i ment f or r oast por k,
vea l , ham or c h i cken .
When Mi rtes Matter 17
BANANA FONDUE FRITTERS
1 c u p but t er mi l k ba k i ng m i x
Y2 c u p wat er
1 egg
11 teaspoon a l mond ext r act
Sal ad oi l
2 bana nas, cut i nt o Y2 - i nc h s l i ces
Con fect i oners' s ugar
Beat bak i n g mi x, wat er , egg a nd ext ract
wi t h r ot ary beat er u n t i l s moot h.
Pou r oi l i n to met al fon du e pot t o dept h
of 1 t o 1 Y2 i nches . Heat on f ondue s t and
over burner or on range t o 375 or u n t i l
1 - i nch bread cube browns i n 1 mi n ut e.
Wi t h l ong- handl ed f or k, each person d i ps
bana n a s l i ce i nt o bat t er, cooks i t i n hot
oi l u n t i l puffed and gol den brown, t hen
rol l s f r i t t er i n confect i oner s' s uga r.
Variations
Appl e Fondue Fri tters: S u bst i t ute 2 apples,
par ed and c u t i nt o V2- i nch sl i ces, f or t he
bananas . Rol l f r i t ters i n c i n na mon- s ugar
mi xt u re i nst ead of i n confectioners' s ugar.
Strawberry Fondue Fritters: S u bst i t ute
Y pi nt f resh strawber r i es f or t he bananas .
Pineapple Fondue Fri tters : S ubs t i t ut e 1
can (BY2 ou nces ) pi neappl e c h u n ks,
d ra i ned, f or t he ban a n as .
Broiled Ham
and Sweet Potatoes
Brussels Sprouts
with Cashews
Lettuce Wedges
with Tangy Corn Dressing
Banana Fondue Fritters
Something
Speeial ...
Quick Desserts
Top l emon or ot her sherbet
wi th creme de menthe,
frui t-fl avored l i queur, gren
adi ne, fruit J am or honey .
Spri nk l e f resh or canned
frui ts wit h or ange-fl avored
l i queur or dr i zz l e wi th par
tia l l y thawed f roze n f ruit
juice conce ntrate .
Mix 1 cup canned va nil l a
puddi ng wit h % cu p dai r
sour crea m. Al ternate l ay
ers of t hi s wi th ca n ned
cher ry ( or other) pi e fi l l ing .
Top brownie wedges with
va n i l l a i ce cream, choco
l ate sauce a nd confett i
candi es.
Top fresh strawberries wit h
champagne, white wi ne or
gi nger al e
Fil l spl it l adyfingers with
ca nned chocol ate pudding.
Spr i n kl e wi th confect i oners'
sugar and dri zzl e wi th
fudge sa uce .
I n bl e nder, mix 1 pint va
n i l l a i ce crea m wi th 2
tabl espoons gren adi ne,
c reme de me nthe or apricot
br andy.
Cut 2 wedges from a can
t al oupe or honeydew mel
on. Garni sh with ka bobs
of strawberries and pi ne
appl e chunks on picks .
Al ter nate l ayers of ca ke
cubes, sl iced strawberries
a nd canned va nil l a puddi ng .
Gar nish wi th whipped
topping and a l monds .
Ready to serve i n 1 5 mi n utes ? Bel ieve it!
Here' s the seq uence : Start with t he sal ad,
then on to the steaks. Whi l e the steaks are
browni ng, get goi ng on t he mas hed pota
toes (f rom a mix) and vegetabl es . Des
sert? You can put it toget her after t he
meal -it' s t hat quick.

There' s more to this meal t han t he speed
and ease of it : suspense. For t he pear f i l l
i ng, simpl y scrounge among your on- hand
goodies . The same appl ies t o dessert . If
you r shel f proffers puddi ng, go t he Span
i s h Sundaes route. Or ad l ib you r way
with the Cake Parfaits fixi ngs .
MI NUTE STEAKS WI TH BUTTER SAUCE
1 tabl espoon sal ad oi l
2 beef cubed steaks
Gar l ic s al t
2 tabl espoons butt er or margari ne
1 teaspoon l emon j uice
teaspoon Worcestershire sauce
1/2 teaspoon f reeze-dried chives
1/4 teaspoon dry mustard
Heat oi l in 8-inch ski l l et; cook steaks over
medi um- high heat unti l brown, about 4
mi nutes on each side. Season with gar l ic
sal t . Remove steaks f rom ski l l et and keep
warm.
Drai n off fat. Mel t butter i n same ski l l et .
Stir i n remai ni ng i ngredient s and heat .
Pl ace steaks on di nner pl ates ; pou r butter
mixtu re on eac h .
2 servings .
CHI Ll MI XED VEGETABLES
Cook 1/2 package ( 1 0-ounce size) f rozen
mixed vegetabl es* as di rected except-use
onl y hal f t he amou nt s of water and s al t
cal l ed f or on package. Dr ai n . Add 1
tabl espoon butter or margari ne and 114
teaspoon chi l i powder and t oss .
2 servings .
*Leftover frozen vegetabl es? Serve l ater i n
the week at another mea l . Or cook t he
enti re package; season hal f as di rected
above and mari nate the other hal f with
sa l ad dressi ng to serve as a s al ad t he next
day.
STUFFED PEAR SALAD
Drai n 1 can ( 81/2 ounces) pear hal ves .
Ar range on cri sp s al ad greens . Fi l l center s
of pear hal ves wit h cr an ber ry sauce or
rel is h, raspberry or strawberr y j el l y, f r uit
f l avored gel ati n c u bes or pea n ut butter .
2 servings .
CAKE PARFAI TS
Cut pound cake (f r om f reezer) , l eftover
Quick Date Cake ( page 58) or fig bars into
cubes . Layer cubes al ter natel y i n parfait
gl asses with one of t he fol l owi n g :
Apricot or pi neappl e yogu rt.
Or ange sherbet .
Vani l l a ice cream and chocol ate s auce.
Whi pped toppi ng and grated orange peel .
2 servings .
SPANI SH S UNDAES
Divide 1 cup vani l l a puddi ng between
dessert di shes. Drizzl e chocolate syr up or
sauce on each and top with Spanish
pean uts .
2 servings .
Mi nute Steaks with
Butter Sauce
Mashed Potatoes
Chi l i Mixed Vegetables
Stufed Pear Salad
Cake Parfaits or
Spani sh Sundaes
Chicken Livers
with Mushrooms
Toast Points
Green Beans
Tomato-Grapefruit Sal ad
Butterscotch Cake Sundaes
or Nesselrode Sundaes
S u ppose you are hel d up i n t ra ffi c comi ng
home? Wi t h t h i s d i nner pl an, y ou can
ma ke i t t o t he t a bl e i n l es s t han h a l f an
h ou r. Use f rozen green beans , of
cou rse-per haps wi t h a cr unchy s pr i nk l i ng
of a l monds . The cake des s ert's out of t he
f reezer, t oo. Anot her day, another hol d
u p, anot her mea l : t he c h i cken l i ver s on
t oas ted E ngl i s h mu ffi n h a l ves or hot r i ce
and t he exot i c Nes s el r ode desser t .
CHICKEN LIVERS WITH MUSHROOMS
lz pound fres h or f r ozen c h i c ken
l i vers
2 t abl espoon s bu t t er or ma rgar i ne
can ( 2 ounces ) mu s hroom st ems
and pi eces
1 c u p wat er
1 tabl espoon fl ou r
1, t eas poon s al t
Va t eas poon pepper
1 t eas poon pars l ey fl akes
1 t eas poon i nst an t c h i cken bou i l l on
or 1 c hi c ken bou i l l on c u be
Toast poi nt s
I f us i ng f rozen ch i cken l i vers, t haw as
d i rect ed on package or q u i ck- t haw ( s ee
not e bel ow) . Cut l i ver s i nt o ha l ves i f
necessary.
Mel t but t er i n 8- i nch s k i l l et ; brown l i ver s
over med i u m heat , sti r r i ng occas i ona l l y, 3
to 4 mi n u t es . St i r i n mu s h rooms ( wi t h
l i q u i d ) and rema i n i n g i ngred i ent s except
t oast poi n t s . Heat to boi l i ng. Red uce heat ;
s i mmer uncovered , s t i r r i ng occas i ona l l y,
unt i l l i ver s a re done, abou t 5 mi nu t es.
Serve on t oast poi nt s .
2 servings.
Note: To q u i ck-thaw l i ver s, pl ace them i n
mel t ed bu t t er i n s k i l l et . Cover and cook
over med i u m heat unt i l l i ver s are t hawed
and can be eas i l y s eparat ed, a bout 15 mi n
ut es . Remove cover ; cook u nt i l l i ver s are
brown .
TOMATO-GRAPEFRUIT SALAD
1 can (8 ounces ) gra pef r u i t sect i on s ,
d rai ned
t omat o, cut i nt o wedges
Sal ad greens
Green pepper s t r i ps
Cl ear sweet - and- sou r d res s i ng
Ar range grapef r u i t s ect i ons and t omat o
wedges on s al ad greens . Top s al ads wi t h
green pepper s t r i ps and d r i zzl e wi t h
d res s i ng.
2 servi ngs.
Variation
Toma to- Pineapple Sa lad: S u bs t i t ut e 2 pi ne
a ppl e s l i ces f or t he gr apef r u i t sect i ons and
cut t omat o i nt o s l i ces .
BUTTERSCOTCH CAKE SUNDAES
2 s l i ces pound cake ( f r om
freezer) or l eft over Gi ngerbread
( page 35) or 2 commerc i a l l y
prepared sponge s hort cakes
Van i l l a i ce cream
But t erscot ch i ce-cream toppi ng
P l ace cake s l i ces on des s ert pl at es; t op
wi t h s coops of i ce c rea m. Dr i zzl e i ce- crea m
t oppi ng on eac h.
2 servi ngs.
NESSELRODE SUNDAES
Heat 1/ c u p Nes s el rode mi x t ure, * s t1mng
occa s i ona l l y. Soak 2 s ugar c u bes i n orange
ext r act 2 t o 3 mi n u t es . Pl ace s coop of
van i l l a i ce cr eam i n each des s ert di s h .
S poon hot Nes sel rode mi xt u re on i ce
crea m. Pl ace a s ugar c u be on t op of each
s u ndae and i gni t e.
2 servings.
*Extra Nesselrode? Use as a t oppi n g for
van i l l a , r i ce or t api oca pudd i n g, l emon
s herbet , pound cake or gi n ger bread.
To ready t h i s d i nner in h a l f an hou r, s t art
i t in t he mi dd l e. Do you r chop- c h op wi t h
t he cabbage fi r st t o gi v e i t t i me t o d ra i n.
Then l e t t he oven do dou bl e d u t y,
"f ry i ng" t he f i sh and heat i ng t he po
t at oes. Dessert ? I f cu st a rd's you r c hoi ce,
ch i l l t he puddi ng when you c hop t he
cabbage; f or t he com pate, a q u i c k
l at e- heat i ng i s a l l y ou need.
OVEN-FRIED PIKE
1 pound f r esh or f rozen p i ke fi l l et s
2 t abl es poons bu t t er or ma rgar i ne
Y t eas poon s al t
1 t eas poon pepper
1/ cup a l l - pu rpose f l ou r or
bu t t ermi l k baki ng mi x
Papr i ka
Tomat o wedges
Lemon wedges
Heat oven t o 500 . I f us i ng f r ozen fi l l et s ,
t h aw as d i rected on package. I n oven , mel t
bu t t er i n s ha l l ow baki ng di s h . S pr i n k l e
sa l t and pepper on fi s h, t hen coat wi t h
fl ou r a nd pl ace i n ba k i ng di s h . S pr i n k l e
papr i ka on fi s h. Bake uncovered unt i l f i s h
fl akes eas i l y wi t h f or k, 1 0 t o 1 5 mi n u t es .
Garn i s h wi t h t omat o and l emon wedges.
2 servings.
LEMON-CHIVE POTATOES
1 can ( abou t 1 6 ounces ) whol e
pot at oes
1 t abl es poon bu t t er or margar i ne
2 t eas poons l emon j u i ce
Y2 t eas poon freeze- dr i ed c h i ves
Heat oven t o 500. Dr ai n and r i ns e po
t at oes ; pl ace i n ungreased 1 - q ua rt cas
s erol e. Cover pot at oes wi t h wat er . Cover
and bake unt i l pot at oes are hot , 1 0 t o 1 5
mi n u t es . Drai n. Add remai n i ng i ngred i ent s
and t os s unt i l pot at oes a re coat ed.
2 servings.
When Minutes Matter 21
CABBAGE-GREEN PEPPER SLAW
Ya med i u m green c a bbage, c u t i nt o
pi eces
Y s ma l l green pepper, cut i nt o
pi eces
2 green on i ons, c u t i nt o pi eces
Y2 t easpoon s al t
2 t ab l es poons col es l aw d res s i ng
Pl ace cabbage, green pepper and oni ons
i n bl ender ; cover wi t h col d wat er . Ch op
3 to 5 seconds . Drai n thoroughl y i n col
ander or s i eve. Mi x veget abl es, s a l t and
d ress i ng.
2 servings.
PEACHES 'N CUSTARD
1/2 cup vani l l a puddi ng
2 teaspoon s orange j uice
can ( 83 ounces) s l iced peaches,
d rai ned
teaspoon cur rant j e l l y
Mix puddi ng - and or ange j ui ce; chi l l . Di
vide peach s l ices between dessert di s hes .
Spoon puddi ng mixtu re onto peaches and
top each servi ng wit h 1/2 teas poon j el l y .
2 servings .
SPI CED FRUI T COMPOTE
can ( 81/2 oun ces) fruit cocktai l or
fruits for s al ad
1/s teas poon al l s pi ce
Heat fruit cocktai l ( wit h s yr up) and a l l
spice to boi l i ng_ Serve war m.
2 servings .
Oven-fried Pike
Lemon-Chive Potatoes
Butered Green Beans
Cabbge-Green Pepper
Sl aw
Peaches ' n Custard or
Spiced Frui t Compote
Hot Tomato Bouillon
Seafood Salad Bowl
Cheese-Onion Twists
Orange Slush
Chocolate Wafers
22 When Min utes Matter
A su per s upper for a s u perhot ni gh t-or
any t i me you're i n t he mood for cool el e
gance. The Cheese-Oni on Twi sts can be
baked ahead (even frozen ahead ) . J ust
wrap i n foi l and pop i nt o a 350 oven for
10 mi nut es, 20 t o 25 mi n ut es i f frozen.
HOT TOMATO BOUILLON
31 cu p tomato j u i ce
1 cup wat er
1 beef bou i l l on cube
Heat a l l i ngred i ents over medi um-h i gh
heat t o boi l i ng, s t i rri ng occas i ona l l y.
Serve hot.
2 serv
i
ngs.
SEAFOOD SALAD BOWL
1 can (4Y2 ou nces ) l arge shri mp,
r i n sed and dra i n ed
1 can (7 Y2 ounces ) cra bmeat,
drai ned and cart i lage removed
6 cups bi t e- s i ze pi eces l et t uce
( i ceberg, B i bb, roma i n e, l eaf)
Y2 j ar ( 6-ounce s i ze) mar i nat ed
art i choke heart s, d ra i n ed
1/4 cu p s l i ced pi t t ed r i pe ol i ves
1 ha rd-cooked egg, cut i nt o wedges
% teaspoon capers, i f des i red
Fres h l y ground bl ack pepper
I ta l i an dress i ng or creamy French
dress i ng
Reserve some shr i mp and crabmeat pi eces
for garn i s h. Toss rema i n i ng s hri mp, crab
meat, t he l et t uce. ar t i choke hearts and
ol i ves. Di vi de between sal ad bowl s. Gar
n i s h wi t h reserved s hr i mp and crabmeat
pi eces, t he egg wedges, capers and pep
per. Serve with dressing.
2 generous serv
i
ngs.
Note: You can s ubs t i t u t e 1 can (a bout 5
ounces) l obster or 1 can (6Y2 ou nces)
t u na for the shri mp or crabmeat.
CHEESE-ONION TWISTS
2 teaspoons instant minced onion
tablespoon butter or margarine,
softened
11 cup buttermilk baking mix
2 tablespoons shredded Cheddar
cheese
2 tablespoons water
Soft butter or margarine
Caraway seed, dill weed or
poppy seed
Heat oven to 425. Mix onion and 1 table
spoon butter. Stir baking mix, cheese
and water with fork to soft dough. Turn
onto lightly floured cloth-covered board:
smooth dough into ball and knead about
5 times. Pat or roll into rectangle, 8x6
inches.
Spread onion mixture on rectangle to within
2 inches of one long side. Beginning with
plain side, fold lengthwise into thirds; press
together. Cut crosswise into 6 strips. Twist
each strip twice.
Place twists on ungreased baking sheet;
press ends on sheet to fasten securely.
Brush soft butter on twists; sprinkle with
caraway seed. Bake until light brown.
about 10 minutes. Serve warm.
6twists.
ORANGE SLUSH
I n bl ender or s ma l l mi xer bowl , mi x
pi nt vani l l a i ce cream, softened, and \
cu p fr ozen orange ju i ce concent rate
( t hawed ) u n t i l t h i ck and s moot h. Ga r n i s h
each d r i nk wi t h orange sl i ce a nd mi nt
l eaves. Serve wi t h straws.
2 serv
i
ngs.
Broiled Lamb Patties
Broiled Eggplant
with Tomato Sauce
Wilted French Onion Salad
Warm Apricot Crunch
Sundaes
24 When Mi nutes Mat t er
Di n ner i n a j i fy-and not a s ki mp i n
s i ght . Wi t h a l i t t l e b i t of pl a n n i ng, t h i s
l a mb pat t y broi l er menu c a n make i t from
st a rt to s erve i n 20 mi n u tes, maybe l es s .
Begi n wi t h t he pat t i es, t u r n, t hen s nuggl e
t he eggpl ant s l i ces around t hem. Al l wi l l
fi n i s h h ot a n d t ender a nd t oget her. Then
wh i l e d i n ner pl at es a re bei ng cl eared, r u n
t he dessert s auce u nder t he broi l er for a
hqt , bubbl y fi n a l e. Qu i ck- and- easy
cooki ng-qu i ck- a nd-easy c l ea n i ng.
BROILED LAMB PATTIES
2 l a mb pat t i es (4 ou nces eac h )
Sal t
L emon pepper
Set oven cont rol at bro i l and/ or 550 .
Pl ace pat t i es on rac k i n broi l er pa n . B ro i l
wi t h t ops 3 t o 5 i nches from heat u n t i l
brown, about 7 mi n u t es. Spr i n kl e wi t h s a l t
a n d l emon pepper . Tu rn pat t i es ; bro i l u n
t i l med i u m done, about 7 mi n u tes .
2 servings.
BROILED EGGPLANT WITH
TOMATO SAUCE
s ma l l eggpl a nt ( about 1 pound) ,
pa red a n d c u t i n t o Y- i n c h s l i ces
Sof t but t er or ma rga r i ne
Sal t a nd pepper
1/ t easpoon gar l i c powder
Set oven cont rol at broi l a nd / or 550 . Pl ace
eggpl ant s l i ces on rac k i n broi l er pan .
Br us h but t er on s l i ces ; season wi t h s al t
and pepper . B roi l wi t h t ops about 3 i nches
fr om heat u n t i l eggpl a nt i s hot and t ender ,
abou t 6 mi n utes.
I n s ma l l s aucepa n, heat t omat o s auce and
gar l i c powder , st i rr i ng occas i onal l y. Serve
on eggpl a nt s l i ces .
2 servings.
WILTED FRENCH ONION SALAD
sma l l on i on , t h i n l y s l i ced and
s eparat ed i nt o r i ngs
2 t o 4 c u ps bi te- s i ze pi eces roma i n e
1/ c u p oi l - a nd- vi nega r d res s i ng
2 t eas poon s s ugar
V2 t eas poon i n st ant beef bou i l l on
Da s h red pepper s auce
Grat ed Pa r mes an or Swi s s cheese
Seas oned crout ons
Tos s oni on r i ngs and roma i n e i n sa l ad
bowl s . I n s ma l l s aucepan , heat d ress i ng,
s u ga r, bou i l l on and red pepper s auce t o
boi l i ng, s t i rri ng occas i on a l l y. Dr i zz l e hot
d ress i n g on s al ads ; s pr i n k l e wi t h c heese
and c rout ons .
2 servings.
WARM APRICOT CRUNCH SUNDAES
1 can (8% ounces) apr i cot hal ves,
drai ned
2 tabl es poons brown sugar
1/4 cup cashew hal ves
1 tabl espoon soft butter or
margari ne
Vani l l a i ce cream
Set oven cont rol at bro i l and / or 550 .
Pl ace apr i cot s i n 8- i nch ovenproof s k i l l et
or s h a l l ow bak i ng di s h . Spr i n kl e s ugar and
cas hews on apr i cot s ; dot wi t h bu t t er . B roi l
wi th t ops a bout 6 i nc hes fr om heat u n t i l
s u gar a n d bu t t er are mel t ed a n d s auce i s
bu bbl y, a bou t l mi n ut es . Serve i mmed i
at el y on i ce crea m.
2 servings.

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.
Pork Chops Creole
Butered Green Beans
Peanut Crunch Slaw
Cloverleaf Rolls
Mocha Paraits
26 More Di mes Than Dol l ars
Economy and elegance ma ke a n ent1c1 ng
combi nat i on, you mu st admi t . ( Take a
look at t he photograph on page 25 . )
Af t er browni ng, you can t r ansf er t hese
chops to a 9x9x2- i nch bak i n g pan ( u n
greased) , cover wi t h foi l a n d bake at
350 for 45 mi n utes.
PORK CHOPS CREOLE
4 por k l oi n or r i b c hops, Vz to 3/
i nch t h i ck
1 t easpoon sa l t
1/ t easpoon pepper
4 t h i n on i on s l i ces
4 green pepper r i ngs
4 t abl espoons u ncooked i nst ant ri ce
can ( 8 ou nces) st ewed t omat oes
I n 1 0- i nch s k i l l et , brown c hops over me
d i u m heat . Spri n k l e s al t and pepper on
chops. Top eac h wi t h 1 oni on s l i ce, 1 green
pepper r i ng, 1 t abl es poon ri ce and Y c u p
t omat oes. Reduce heat ; cover and s i mmer
u nt i l done, about 45 mi n u t es. ( Add s ma l l
a mou n t of wat er i f necessa ry. )
2 servings.
PEANUT CRUNCH SLAW
2 t abl es poons mayon n a i se
2 t abl es poons da i ry s our c ream
Vz t easpoon s al t
2 t abl es poons chopped green oni on
2 t abl espoons chopped green pepper
Y c u p chopped cucu mber
1 cup s h redded cabbage
1/4 c u p t h i n l y s l i ced cel ery
2 t abl es poons chopped sa l t ed pea nut s
Grat ed Par mes an cheese
Mi x mayon n a i se, s our crea m, sa l t , on i on,
green pepper and cuc u mber i n bowl . St i r
i n ca bbage and cel ery. Spr i n kl e pea n ut s
and cheese on eac h s ervi ng.
2 servings.
MOCHA PARFAITS
1/4 cup chi lled whi ppi ng c ream or
1/2 c u p frozen whi pped toppi ng
(thawed)
2 teaspoons s ugar
1/2 teaspoon powdered i nstant coffee
1 cup chocol ate pudd i ng
In chi lled bowl, beat whi ppi ng c ream,
sugar and i nstant coffee unt i l st i ff. (If us i ng
whi pped toppi ng, omi t s ugar and mi x i n
i n st ant coffee.) Alternate layers of pud
di ng and whi pped c ream i n parfai t glasses
or dessert d i shes. Chi ll. Ga r n i sh wi th
chocolate shot or chocolate c u rls.
2 servings.
To make choco
l at e c url s. pl ace
a l a rge mi l k
chocol at e bar
on a fl at su rface
Draw a vege
t abl e parer a l ong
the bar towa rd
you . maki ng
l ong. t hi n st rokes.
The j ob wi l l be
easi er if the
chocol at e bar i s sl i ght l y soft . Use a wood-
en pi ck to l i ft t he curl s so t hey won' t
brea k. a s t hey' re fragi l e.
He re' s a du o you may not have t h ou g h t
of bef or e. Sauc i l y s eas oned fi s h a n d
Par mesa n- t opped pot at oes ma ke me m
ora bl e br oi l er- mat es. Tr y' P . S . The ded i
cat ed d i mes vers us dol l a rs cook wi l l c u t
u p t h e f udgy c a ke for l u sc i ou s f r eeze
a h eads . L i ke money i n t he ba nk .
BROILED FISH AND TAlERS
pou n d fres h or f rozen cod ,
per c h or fl ou nder fi l l et s
2 t a bl es poon s bu t t er or ma rgar i ne,
mel t ed
1 t a bl es poon l emon j u i ce
2 t a b l es poon s c a t s up
Y2 t eas poon Worces t ers h i re sa u ce
Y2 t eas poon sa l t
Ya t eas poon d ry mu s t a rd
2 cooked pa red med i u m pot at oes ,
cut i n t o :a - i nc h s l i ces
2 t a b l es poon s bu t t er or ma rga r i n e,
mel t ed
3 t a b l es poon s grat ed Pa r mesa n
c heese
Thaw fi l l et s i f f r ozen ; c u t i n t o s erv i n g
pi eces . S e t oven con t ro l a t b ro i l a n d / or
550. P l ac e fi s h on gr eased rac k i n br oi l er
pan. Mi x 2 t a bl es poon s bu t t er , t he l e mon
j u i ce, cat s u p, Worces t ers h i re s a u c e , s a l t
a n d mu s t a rd ; br u s h pa r t of s auce on fi s h .
B ro i l fi s h wi t h t ops 4 i n c hes f r om h eat
8 mi n u t es , br us h i n g wi t h s a uce on c e or
t wi ce.
Tur n f i s h ; br us h wi t h rema i n i n g s a uce.
Ar ra nge pot at o s l i ces on broi l er r ac k.
Br us h 2 t a bl espoons bu t t er on pot at oes
a nd s pr i n k l e wi t h ch eese. B ro i l u n t i l f i s h
f l akes ea s i l y wi t h f or k a n d pot at oes a re
gol den brown, a bout 5 mi n u t es.
2 servi ngs.
Ti me-saver : No cooked potatoes on hand
-and no t i me to cook t he m? U se 1/2
pac kage ( 1 6- ou nce s i ze) f rozen s l i ced
panf r i ed or French f r i ed potatoes i n stead .
More Di mes Than Dol l ar s 27
BROWN BEAUTY CAKE
1 c u p a l l - pu r pos e fl o u r * or c a ke
fl o u r
c u p s uga r
Y2 t eas poon s oda
11 t eas poon ba ki n g powder
114 c u p wat er
Y2 c u p bu t t er mi l k
114 c u p s h ort en i n g
1 egg
Y2 t eas poon van i l l a
2 o u nces mel t ed u n s weet e n ed
c h oc ol a t e ( cool )
F u dge F ros t i n g ( be l ow)
Heat oven t o 350 . Greas e and fl o u r bak
i ng pa n , 8x8x2 or 9x9x2 i n c h es. I n t o l a rge
mi xer bowl , meas u re a l l i n g red i e n t s ex
cept F u dge F ros t i n g. B l en d on l ow s peed
Y2 mi n u t e, s cra pi n g bowl c on s t a n t l y. Beat
on h i gh s peed 3 mi n u t es , s cra p i n g bowl
occas i on a l l y . Pou r i n t o pan.
Bake u n t i l wooden pi c k i n ser t ed i n cent er
c omes out cl ean, 30 t o 35 mi n u t es . Cool .
F ros t wi t h F udge F ros t i n g.
* I f us i ng sel f - r i s i ng fl ou r , omi t soda, sa l t a n d ba k i ng powder .
Fudge Frosting
114 c u p s h or t en i n g
1 c u p s ugar
2 sq u a res ( 1 ounce eac h )
u n sweet ened c h oc ol a t e
YJ c u p mi l k
114 t eas poon s a l t
t eas poon va n i l l a
I n 2- q u a r t s aucepa n , hea t a l l i n gred i en t s
except va n i l l a t o ro l l i n g boi l , s t i r r i n g oc
c a s i on a l l y . B oi l 1 mi n u t e wi t h ou t s t i r r i n g.
Pl ace pan i n bowl of i c e a n d wat er ; beat
f r os t i n g u n t i l cool and of s pread i n g con
s i s t ency. St i r i n va n i l l a.
Enough fros t i ng for 8- or 9- i nch s quare
ca ke.
Broiled Fish and Taters
Butered Peas
Cabbage Slaw (page 41 f
Brown Beauty Cake with
Fudge Frosting
Eggs Delmonico
Nutmeg Spi nach
Apple-Orange Pinwheel
Salad
Cofee Crunch Bars
EGGS DELMONICO
1 can ( 1 0 V2 ou nces ) conden sed
cream of mu s hroom or cream of
c h i c ken sou p
V2 c u p s hredded n a t u ra l Cheddar
cheese
3 or 4 har d- cooked eggs, s l i ced
1 t abl espoon fi nel y chopped
pi mi ent o
Hot bu t t ered t oas t or
t oasted Engl i s h mu ffi ns
Papr i ka or s n i pped pars l ey
I n 1 - qu art s aucepa n , h eat sou p over me
di um heat u n t i l hot and bu bbl y, 3_ t o 5
mi n u t es . S t i r i n cheese; cook over l ow heat ,
s t i r r i ng occa s i ona l l y, u n t i l c heese i s mel t ed .
F ol d i n eggs and p i mi ent o; heat t h rough,
abou t 2 mi n ut es . Serve on t oas t ; s pr i n k l e
papr i ka on t op.
2 s ervings.
Variation
Creamed Eggs with Tuna: Us e on l y 2 eggs
and fol d i n 1 can ( 3 1/ ou nces ) t u n a , dra i n ed
and fl a ked .
NUTMEG SPINACH
pound fres h s pi nach
V2 t easpoon sa l t
Va t easpoon n u t meg
Das h l emon pepper
1 t abl es poon bu t t er or ma rgar i ne
Remove i mperfect l eaves and root ends of
s pi nach. Was h s pi n ach ; d ra i n and pl ace i n
l arge s aucepan wi t h j u s t t h e wat er wh i ch
c l i ngs t o l eaves. Cover and cook u n t i l
s pi nach i s wi l t ed , 3 t o 5 mi n u t es . Dra i n .
St i r i n sa l t , n u t meg, l emon pepper and
but t er .
2 servi ngs.
Time-saver: Cook 1 pac kage ( 1 0 ou nces )
frozen chopped s pi nach as d i rect ed; d ra i n
a n d season wi t h n u t meg, l emon pepper
and bu t t er .
APPLE-ORANGE PINWHEEL SALAD
1 red a ppl e
1 ora nge, pared and sect i oned
Cr i s p s al ad greens
Hon ey Dr es s i ng ( bel ow)
Cut u n pa red appl e i n t o wedges. Ar ra nge
a ppl e wedges and or ange sec t i ons i n pi n
wheel des i gn o n sa l ad greens . Dr i zzl e
Honey Dres s i ng on f r u i t .
2 s ervings.
Honey Dressing
Mi x 1/ c u p mayon n a i se or sa l ad d res s i ng,
2 t a bl es poons honey and 1 Y2 t eas poon s
l e mon j u i ce.
COFFEE CRUNCH BARS
c u p a l l - pu r pose fl ou r*
V2 c u p brown s ugar ( packed )
V2 c u p but t er or margar i ne, sof t en ed
2 to 3 t easpoons powdered i ns t ant
cofee
1 / t eas poon baki ng powder
Va t easpoon s al t
V2 t eas poon va n i l l a
1/ c u p chopped wa l n ut s
V2 c u p semi sweet chocol at e pi eces
Heat oven t o 350 . Mi x fl ou r , sugar , bu t
t er , cofee, bak i ng powder , sa l t a nd va
n i l l a . S t i r i n nut s and c hocol at e p i eces .
Pr ess mi xt u re evenl y i nt o u ngreased bak i n g
pa n , 9x9x2 i nches . Ba ke u nt i l l i ght brown
and cr i s p, 20 t o 25 mi nut es . Cut i nt o bar s,
3x1 Y2 i nches, wh i l e wa rm.
1 8 ba rs.
* I f us i ng sel f-ri s i ng fl our, omi t baki ng powder and sal t .
Hones t l y, now, wou l d you peg t h i s meal
as a pen n y- squeezer ? Dou bl e i t when
you have anot her twos ome over a n d see
i f t hey don' t say, "Mag n i fi co! " On e rea
son : You cared enough t o ma ke t h ose
but t er s t i cks from "scrat ch. " And t h er e' s
t hat s pec i a l s al ad, t oo. As f or desser t , i t ' s
one of t he more cost l y ones when you
order i t i n an I t a l i an r est au rant . Yet i t
t a kes so l i t t l e t i me ( and money) t o ma ke i t
at home t h i s easy way.
ITALIAN SPAGHETTI
l2 pound ground beef
3 t abl es poons mi nced on i on
1 c a n ( 8 ou nces ) t omat o s auce
1 can ( 6 ou nces ) t omat o pas t e
1 cup wat er
\ t easpoon s al t
\ t easpoon gar l i c powder
114 t eas poon orega no l eaves
11 t easpoon bas i l
3Y2 t o 4 ou nces u ncooked s paghet t i
Grat ed Pa r mesan cheese
I n 8- i nch s k i l l et , cook and s t i r mea t u n t i l
brown. S t i r i n rema i n i ng i ngred i ent s except
spaghet t i and cheese. Heat t o boi l i ng. Re
d uce heat ; cover and s i mmer 1 hou r . Wh i l e
s auce s i mmer s, cook s paghet t i as d i rect ed
on pac kage. Serve s auce on hot s paghet t i ;
pass Pa r mes an cheese.
2 servings.
TOSSED SPINACH SALAD
2 c u ps bi t e- s i ze pi eces s pi nach
l eaves ( about 5 ou nces )
2 or 3 rad i s hes, s l i ced
2 s l i ces on i on, s eparat ed i nt o r i ngs
Oi l - and- vi negar d ress i ng
Toss s pi nac h, radi s h s l i ces a nd on i on r i n gs
i n bowl . Serve sa l ad wi t h oi l - and- v i n egar
dress i ng.
2 servings.
More Di mes Than Dol l ars 29
BUTTER STICKS
1/ c u p bu t t er or ma rgar i n e
1 c u p bu t t er mi l k ba k i n g mi x
\ c u p wat er
Sa l t
Hea t oven t o 425 . I n oven, mel t bu t t er i n
ba k i ng pa n, 9x9x2 i n c hes . S t i r ba k i ng mi x
a nd wat er wi t h for k t o a sof t dough. Tur n
on t o fl ou red cl ot h- covered board; s moot h
dough i nt o ba l l and k nead 5 t i mes . Rol l
i nt o rect a ngl e, 6x4 i nc h es . Cu t i nto 8
s t r i ps, 4x3/ i nc h .
Di p each s t r i p i nt o me l t ed bu t t er, coat i ng
a l l s i des, and ar ra n ge i n pa n. S pr i n k l e sa l t
l i ght l y on s t r i ps . B a ke u nt i l gol den brown,
1 0 t o 1 2 mi n u t es .
8 sticks.
BISCUIT TORTONI
2 t abl es poons va n i l l a waf er or
macaroon cru mbs
1 t a bl es poon d i ced cand i ed or
wel l - dra i ned ma ras ch i n o cher r i es
2 t a bl es poons d i ced r oas t ed
a l monds
Y2 pi nt va n i l l a i ce cream ( 1 cup)
L i ne 2 mu fi n c u ps wi t h pa per ba k i ng c u ps .
Mi x c r u mbs , cher r i es and a l monds . Sof t en
i ce c ream s l i ght l y; fol d i n cr u mb mi xt u re.
Di vi de i ce- crea m mi xt u re bet ween mu ffi n
cu ps . Decor at e eac h wi t h red c her ry ha l f
and s l i ces of green c her ry t o rese mbl e a
fl ower . F reeze u n t i l fi r m.
2 servi ngs.
Italian Spaghetti
Tossed Spinach Salad
Butter Sticks
Biscuit Toroni
Mexican Steak 'n Beans
Orange-Cucumber Salad
Cornmeal Buter
Sticks (page 45)
Hot Fudge-Cinnamon
Sundaes
Viva round steak! When a mere 1/2 pound
of same can i ns pi re s uch a savory, satis
fyi ng di s h, t he economy bit al most
becomes a j oy. The s al ad' s a ref reshi ng
contrast t o t he s pi cy mai n di s h, and the
su ndaes are gl orious l y rich .
MEXI CAN STEAK 'N BEANS
1/2 pound beef round steak,
V2 t o 3 i nch thick
tabl espoon f l our
1/2 t o 1 teaspoon chi I i powder
% teaspoon s al t
1/s teaspoon pepper
1/s teaspoon ground c umi n, if
desi red
1 tabl espoon sal ad oi I
1/2 cup water
114 cup chi l i sauce
% cup s l iced cel er y
1 medi um onion , chopped ( about
1/2 cup)
car rot, cut d i agona l l y i nto 1/2 -i nch
s l ices
sma l l green pepper , cut i nto
%-i nch stri ps
can ( 8 ounces) kidney beans
Cut meat i nto l -i nch pieces . Mi x f l our ,
chi li powder, sal t, pepper and cumi n; coat
meat with f l our mixt ure.
Heat oi l i n 8-i ncf s ki l l et ; brown meat over
medi um heat, about 1 0 mi nutes . Drai n off
fat. Sti r i n water , chi l i sauce, cel ery and
onion; heat t o boi li ng. Reduce heat; cover
and simmer unti l meat is al most tender, 30
to 45 mi nutes . (Add sma l l amount of water
if necessary. )
Add car rot; cover and si mmer 2 0 mi n
utes . Sti r i n gr een pepper and beans (with
l iquid) ; cover and si mmer u nti l green
pepper i s crisp-tender and beans are hot,
about 1 0 mi nutes .
2 servings .
ORANGE-CUCUMBER SALAD
orange, pared and sectioned
medi um cucu mber , s l iced
s mal l onion , s l iced and
separated i nto ri ngs
Orange Dressi ng ( page 64)
or French dressi ng
Cri sp s al ad greens
Toss or ange secti ons, cucumber s l i ces,
onion ri ngs and Orange Dressi ng i n bowl .
Cover and ref rigerate 1 to 2 hour s . To
serve, remove s al ad with s l otted s poon to
s al ad greens .
2 servings .
HOT F UDGE-CI NNAMON SUNDAES
Prepare Hot Fudge Sauce ( bel ow) or heat
about % c up commercia l l y prepared
chocol ate s auce . Spoon 1/4 cu p hot sauce
on scoops of ci nnamon or vani l l a i ce
crea m.
2 servings .
Hot Fudge Sauce
3 cup hal f-and- hal f or
evaporated mi l k
c u p sugar
2 ounces u nsweetened chocol ate
2 tabl espoons butter or margari ne
11 teas poon van i I I a
1/4 teaspoon sal t
Heat hal f - and- hal f and s ugar t o rol l i ng
boi l , sti r ri ng constant l y. Boi l and sti r 1
mi n ute. Reduce heat; add chocol ate and
sti r unti l chocol ate is mel ted and sauce i s
smooth . ( I f sauce has s l ight l y c urd l ed
appear ance, beat unti l c reamy s mooth . )
Remove fr om heat ; sti r i n butter , vani l l a
and s al t .
7 Y cups .
Note: Ref r i gerate l eftover sauce i n cov
ered contai ner . To use agai n, reheat over
l ow heat, sti r ri ng constant l y.
Crusty Curried Chicken
with Bi scuits
Butered Broccoli
Green Bean-Tomato
Vinaigrene
Froated Melon Wedgea
with Berriea
CRUSTY CURRIED CHICKEN
WITH BISCUITS
2 t abl es poons s al ad oi l
Y2 c u p but t er mi l k ba k i ng mi x
1 t abl es poon cu r r y powder
t easpoon s al t
Va t easpoon pepper
1 V2 pou nds c h i cken pi eces or 2- pou nd
broi l er - f ryer c h i c ken, q u art ered
1 c u p but t er mi l k ba k i ng mi x
1 c u p wat er
2 canned peach h a l ves,
i f des i red
Heat oven t o 425 . Pou r o i l i nt o bak i ng
pan, 9x9x2 or 1 P/x7hx1 Y2 i nches . Mi x
Y2 c u p bak i ng mi x, t he cu rry powder,
s al t and pepper; coat c h i c ken wi t h mi x
t ure. Pl ace c h i cken s k i n s i de down i n pan.
B a ke u ncovered 35 mi n u t es.
Mi x 1 cup bak i ng mi x and t he wat er t o
a sof t dough . Turn c h i c ken, pus h i ng pi eces
t o one s i de of pa n. Drop dough by s poon
fu l s ( 5) i nt o pan i n s i ngl e l ayer next t o
c h i c ken. Arrange peaches on ch i cken.
Bake u n t i l bi sc u i t s are l i ght brown and
c h i c ken i s t ender , about 1 5 mi n u t es.
2 servings.
Variations
Ga ucho Chi cken wi th Chi ved Bi scui ts:
S u bst i t ut e 2 t eas poom ch i l i powder for
t he curry powder; before mi x i ng bi s cu i t
dou gh, a dd 1 Y2 t eas poons s n i pped ch i ves
t o baki ng mi x.
Herbed Chi cken wi th Biscui ts: S u bst i t u t e
1/ t easpoon t hyme l eaves and 1 t eas poon
r osemary l eaves f or t he c u rry powder .
BUTTERED BROCCOLI
Tr i m off l a rge l eaves of 31 to 1 pou nd
broccol i ; remove t ough ends of l ower
s te ms. Wash broccol i . I f st ems are t h i cker
t han 1 i nch i n di a met er, ma ke l engt hwi s e
gas hes i n each st em.
Hea t 1 i nc h s al t ed wat er ( Y2 t eas poon s a l t
t o 1 cup wat er ) t o boi l i ng. Add broccol i ;
cover a nd hea t t o boi l i ng. Cook u nt i l
s t e ms a re t ender, 1 2 t o 1 5 mi n u t es . Dra i n ;
dot wi t h 1 t a bl es poon but t er or ma rgar i ne.
2 servings.
GREEN BEAN-TOMATO VINAIGRETTE
1 ca n (8 ou nces ) c u t green bea ns ,
d ra i ned
1 p i n t cherry t omat oes,
c u t i nt o ha l ves
1 s ma l l on i on, s l i ced
1 can (2 ou nces ) s l i ced mu s h rooms ,
d ra i n ed
1 c u p I t a l i a n d ress i ng
Tos s a l l i ngredi ent s t oget her i n bowl .
Cover and ch i l l at l eas t 2 h ours, t os s i ng
occa s i ona l l y.
2 servings.
FROSTED MELON WEDGES
WITH BERRIES
Pl ace scoop of your favori t e s herbet i n
cent er o f each of 2 mel on wedges; t op
eac h wi t h 11 c u p berr i es . Here a re s ome
combi na t i ons you mi ght l i ke:
Hon eydew mel on, l emon or pi nea ppl e
s herbet , ras pberr i es or s t rawberr i es .
Cant a l ou pe or Pers i a n mel on, ora nge s her
bet , bl ackberri es.
Crens haw mel on, l i me s herbet , bl u e ber
r i es or bl ackberri es .
2 s ervings.
POT ROAST WITH
CARROTS AND ONIONS
2 t abl es poons s al ad oi l
2 - pou nd beef ch uck pot roas t
V2 t eas poon s al t
1 t easpoon pepper
Y2 cup wat er
4 med i u m car rot s , ha l ved
l engt hwi s e
4 s mal l oni ons
1 t easpoon s a l t
Ket t l e Gravy ( bel ow) , i f des i red
Heat oi l i n Dut ch oven or l arge s k i l l et ;
brown meat over med i u m heat , about 1 5
mi n u t es . Spr i nk l e V2 teas poon sa l t a nd t he
pepper on meat . Add wat er; cover t i gh t l y
a n d s i mmer on range or i n 325 oven 1 V2
hou rs . ( Add sma l l a mou nt of wat er i f
necessary. ) Add vegeta bl es a n d 1/ t eas poon
sa l t ; cook u n t i l meat i s t ender and vege
ta bl es are done, about Y h ou r.
P l ace meat and veget abl es on wa r m pl at
t er ; keep war m wh i l e ma k i ng gr avy. Serve
meat wi t h gravy.
2 servings.
Kettl e Gravy
S k i m excess fat from meat brot h. Meas u re
brot h; i f necessary add enough wat er ( or
vegetabl e cooki ng l i q u i d, consomme or
vegeta bl e j u i ce) to mea s u re Y cup and
pou r i nto pa n. Mi x 2 t abl es poon s col d
wat er and 1 t abl espoon fl ou r. St i r fl ou r
mi xt u re i nto brot h. Heat t o boi l i ng, s t i r
r i ng cons t a nt l y. Boi l and s t i r 1 mi n ut e. If
desi red, s t i r i n few drops bott l ed brown
bou qu et s auce. Season wi t h s al t and pep
per . I f you prefer a t h i n ner gravy, s t i r i n
s ma l l a mount of addi t i ona l l i q u i d.
Y cup.
Note: If u s i n g qu i c k- mi x i ng fl ou r, j u st st i r
i nt o col d wat er wi t h f or k. I f u s i n g reg u l a r
f l ou r, s hake wat er and fl ou r i n covered
j ar-be s u re to put water i n j a r fi r st , t hen
t he f l ou r.
HERBED NOODLES
3 to 4 ou nces u ncooked nood l es
( 1 to 1 Y c u ps )
1/ t eas poon t hyme l eaves
1 t easpoon bas i l l eaves
1 t easpoon s n i pped pars l ey
1/ t eas poon s n i pped ch i ves or
f i nel y chopped on i on
1 t abl es poon but t er or
ma rgar i ne, mel t ed
Cook nood l es i n 1 q u art boi l i ng sa l t ed
wat er ( 1 Y t eas poon s sa l t ) u n t i l t ender,
7 to 1 0 mi n u t es. Dra i n nood l es and ret u r n
to s aucepa n . Mi x rema i n i ng i ngred i ent s;
pou r ont o nood l es a n d t oss.
2 s ervings.
WARM CARAMEL PEARS
1 can ( 81/2 ou nces) pear hal ves
Van i l l a i ce c ream
1/4 teaspoon c i n namon
1/4 cup car amel i ce- cream toppi ng
Heat pear s ( wi t h s yr u p) i n s ma l l sa ucepa n .
Dra i n . Spoon pear s i n t o s erv i n g d i s hes .
Top wi t h scoops of i ce c rea m. St i r c i n
n a mon i n t o cara mel t oppi ng; pou r on eac h
s ervi ng.
2 servings.
To i ns ure t hat
Ket t l e Gr avy wi l l
be smoot h . st i r
consta nt l y as
you add t he
f l our-wat er t o
t he brot h The
brot h wi l l have
more fl avor and
col or i f t he
meat was
browned sl owl y.
Pot Roast
with Carrots and Onions
Herbed Noodles
Toaed Green Salad
Whole Wheat Rolla
Warm Caramel Pears
Barleyburger Stew
Hot French Bread
Fresh Vegetable Rel ishes
( page 46)
Pral i ne Squares
BARLEYBURGER STEW
1/2 pound ground beef
1/2 cup chopped oni on
% cup chopped cel ery
2 1/4 cups tomato j u i ce
1/2 <up water
1 teaspoon sal t
1 to 1 11 teaspoons chi l i powder
1/4 teas poon pepper
1/4 cup uncooked bar l ey
In 3- quart saucepan, cook and sti r meat
and onion unti l meat i s brown and onion
i s tender . Drai n off fat . Sti r in remai ni ng
i ngredient s; heat t o boi l i ng. Reduce heat;
cover and si mmer unti l barl ey is done and
stew is desi red consistency, about 1 hour.
2 servings .
PRALI NE SQUARES
1/4 cup s horteni ng or s al ad oi l
1 cup brown sugar ( packed)
1 egg
1 teaspoon vani l l a
3 c u p a l l - purpose f l our*
1 teaspoon baki ng powder
1/2 teaspoon s al t
12 cup chopped nuts
Heat oven to 3 50. Grease baki ng pan ,
8x8x2 i nches . Mel t s horteni ng i n sauce
pan over l ow heat. Remove from heat; mix
i n sugar , egg and vani l l a. Sti r i n remai n
i ng i ngredients . Spread i n pan . Bake 25
mi n utes . Whi l e war m, cut i nto 2-i nch
squares .
1 6 squares .
* I f usi ng sel f- r i s i ng fl our , omi t baki ng powder and sal t .
SKILLET MACARONI AND CHEESE
3 t abl espoons but t er or margar i ne
1 /2 package ( 7. 25- ounce s i ze)
macaron i a nd cheese*
2 tabl espoons chopped gr een
pepper
1 1 /2 cups hot water
lf2 to % c u p cu bed cooked ham or
pork l u n cheon meat
1 /2 t easpoon dry must ard
2 t abl espoons chopped pi mi en to,
i f des i red
Mel t but t er i n 8- i nch s ki l l et . Cook and st i r
macaron i a n d green pepper over med i u m
heat u n t i l macaroni i s l i ght gol den, 3 t o 5
mi nu t es. St i r i n water. Cover and s i mmer
unt i l macaron i i s t ender , about 1 5 mi n u t es.
St i r i n meat , Sauce Mi x and mu st ar d. S i m
mer , st i r r i ng constant l y, u n t i l meat i s hot
and cheese s auce i s t hi c kened, about 2
mi n ut es. St i r i n pi mi ento.
2 servi ngs.
*To use ha l f t he package, mea s ure cont ent s
and di vi de i n hal f ( approxi mat el y % c u p
macaron i a n d 2 t abl es poons Sauce Mi x ) .
To store remai n i ng mi x, cl ose package
securel y and u se wi t h i n 2 weeks.
SCALLOPED TOMATOES
can ( 8 ou nces ) st ewed
t omat oes
Va t easpoon s al t
% t easpoon s ugar
Das h pepper
t eas poon bu t t er or
margar i ne
YJ c up seasoned crout ons
I n s ma l l saucepa n, heat t omat oes, s al t ,
s ugar and pepper to boi l i ng. Red uce heat ;
cover a nd s i mmer 5 mi n u t es. St i r i n but
t er ; s pr i nk l e c rout ons on t op.
2 servi ngs.
GINGERBREAD STACKS
WITH HOT BUTTERSCOTCH SAUCE
V2 pac kage ( 1 4. 5- ou nce s i ze)
gi nger bread mi x*
V2 c u p l u kewar m wat er
Y cup but t erscot ch i ce- crea m
t oppi ng
Van i l l a i ce crea m
Heat oven to 350 . Grease and fl ou r l oaf
pa n , 9x5x3 i nches . I n s ma l l mi xer bowl ,
mi x gi nger bread mi x and l u kewa r m wat er
on l ow speed . Beat on med i u m s peed 2
mi n u t es , scra pi ng bowl f req uent l y, or beat
300 st r okes by h a n d. Pou r i n t o pan . Bake
u n t i l wooden pi ck i n ser t ed i n cent er comes
ou t cl ean, 1 5 to 20 mi n u t es .
Heat but t er scot ch t oppi ng. Cut 2 s erv i n gs
f r om gi nger bread; s p l i t each pi ece. ( Us e re
ma i n i ng gi nger bread as s uggest ed bel ow. )
F i l l l ayers wi t h i ce c rea m; t op wi t h hot
but t erscot ch t oppi n g.
2 s ervi ngs.
*To u se h a l f t he pac kage, mea s u re con
t ent s and d i vi de i n hal f ( a pprox i mat el y
1 V2 c u ps ) . To s t ore rema i n i n g mi x, cl ose
pac kage sec u rel y and u se wi t h i n 3 weeks
t o make hot gi nger bread . Or make t he en
t i re package at one t i me and f r eeze l ef t
over gi nger bread for u se as needed. Top
i t wi t h appl es auce and das h of c i n n a mon ,
wh i pped t oppi ng a n d s l i ced bananas ,
l emon s auce and c rea m c hees e, va n i l l a
i ce cream and c hocol at e s auce or peach
s l i ces and mocha wh i pped crea m.
Skillet Macaroni and
Cheese
Scalloped Tomatoes
Marinated Green Bean
Salad (page 55)
Hard Rolls
Gi ngerbread Stcks with
Hot Buterscotch Sauce
Deep-dish Hamburger Pie
Cabbage Slaw (page 41 )
Garlic Bun Sticks
Cherr-Berr Paraits
When you r d i mes h ave to rol l u p t hei r
s l eeves, h a mbu rger can be a va l i a n t h e l p
er . Es peci a l l y i n a q u i c k- t o- t he-oven di s h
l i ke t h i s. Of cou r se, you' ve made des ser t
ahead, so you s i mpl y s i t back and rel ax.
( Who cou l d bl a me you f or l ooki ng a
t ouch s mu g? )
DEEP-DISH HAMBURGER PIE
Y2 pound ground beef
1 c u p chopped on i on
1 t easpoon s al t
Va t easpoon pepper
11 t easpoon monos od i u m gl u t amat e
1 can ( 8 ou nces ) cut gr een beans ,
d ra i n ed
V2 can ( 1 031- ou nce s i ze) condensed
t omat o sou p or Y2 c u p cat s up
1 c u p mas hed pot at oes
3 t abl es poon s s h redded n a t u ra l
Cheddar c h eese
Heat oven t o 350 . I n 8- i nc h s k i l l et , cook
and st i r meat and on i on u n t i l meat i s
brown and oni on i s t ender. S t i r i n season
i ngs, bea ns and sou p. Pou r i n t o u ngreased
1 - qu a rt casserol e. Spoon mas hed pot at oes
on mi xt u re and t op wi t h c heese. Bake u n t i l
mi xt u re i s h ot a nd t op i s s l i ght l y brown ,
about 30 mi n u t es .
2 servings.
Note: Leftover mas hed pot at oes can be
u sed i n t h i s reci pe. Or prepar e i n st ant
mashed pot at oes as d i rected on package
for 2 servi ngs .
GARLIC BUN STICKS
Heat oven to 350 . Br us h soft bu t t er or
margar i ne on 1 s pl i t f ra n kf u rt er bu n or
2 s l i ces bread. S pr i n kl e wi t h gar l i c s al t
a nd c u t i nt o s t r i ps . Pl ace on u ngreased
bak i n g s heet . Bake u n t i l gol den brown,
about 1 5 mi n ut es .
2 s ervings.
CHERRY- BERRY PARFAI TS
1 c u p boi l i ng wat er
pac kage ( 3 ou nces ) cher r y- or
s t rawber ry- f l avored gel at i n
1 pac kage ( 1 0 ou nces ) f r ozen
s t rawber r i es
11 c u p col d wat er
Pou r boi l i n g wat er on gel at i n i n bowl ; s t i r
unt i l gel at i n i s d i sso l ved. St i r i n f r ozen
s t rawber r i es u n t i l t h awed . St i r i n col d
wat er . Ch i l l u n t i l t hi c kened but not s et ,
about 1 V2 h ou rs .
Pou r 1 V2 c u ps of t he gel a t i n mi xt u re i n t o
bowl ; beat u n t i l l i ght a nd fl u ffy. ( Use r e
ma i n i ng gel a t i n mi xt u re as s uggest ed be
l ow. ) Di vi de bet ween parfa i t gl as s es or
des s ert d i s hes . Ch i l l u n t i l s et , a bou t 1 h ou r.
Ga r n i s h wi t h a dol l op of wh i p ped t oppi ng.
2 s ervi ngs.
Note: You can u se t he rema i n i ng gel a t i n
mi xt u re f or t omorrow' s s a l ad . Di v i de be
t ween 2 i n d i vi d u a l mol ds and ch i l l u n t i l
set . Or s erve as a des s ert i f y ou l i ke: Pou r
rema i n i ng gel at i n mi x t ure i n t o s ma l l s h a l
l ow cont ai ner a n d ch i l l u n t i l set . Cut gel a
t i n i n t o c u bes and l ayer i n parf a i t gl as s es
wi t h van i l l a pudd i ng or f rozen wh i pped
t oppi n g ( t hawed ) .
COUNTRY-FRIED CHICKEN
Sal ad oi l
% c u p a l l - pu rpose fl ou r
Y2 t eas poon s al t
% t easpoon pepper
Va t easpoon papr i ka
1 Y pou nds ch i cken pi eces or
2- pound broi l er - f ryer c h i cken,
q u art ered or cut u p
Heat % i nch s al ad oi l i n l a rge s k i l l et . Mi x
fl ou r, s al t , pepper a n d papr i ka; coat c h i c ken
wi t h fl ou r mi x t ure. Cook c h i cken i n oi l over
med i u m heat u n t i l l i ght brown, 1 5 t o 20
mi n u t es. Reduce heat ; cover t i ght l y and
s i mmer u n t i l t hi ckest pi eces are t ender,
20 t o 25 mi n u tes, t u r n i ng ch i cken once or
twi ce t o as s u re even cook i ng. ( Add s ma l l
amou nt of wat er i f necessary. ) Remove
cover t he l as t 5 mi n u t es of cook i ng t i me
t o cr i s p c h i c ken.
2 s ervings.
PAN GRAVY
t abl es poon dr i ppi ngs ( fat
and j u i ces )
t abl es poon fl our
Y2 t o % cu p l i qu i d ( brot h , mi l k,
veget abl e l i q u i d, wat er )
S a l t and pepper
Remove meat t o war m pl at t er; keep war m
wh i l e pr epa r i ng gr avy. Pou r dr i ppi ngs i nt o
bowl , l eavi ng br own part i c l es i n pa n.
Ret u r n 1 t abl espoon dr i ppi ngs t o pa n . Mi x
i n fl ou r. Cook over l ow h eat , s t i r r i ng u n t i l
mi xt u re i s s moot h and bu bbl y. Remove
f rom heat . S t i r i n l i q u i d. Heat t o boi l i ng,
s t i r r i ng cons t ant l y. B oi l and s t i r 1 mi n u t e.
I f des i red, st i r i n f ew drops bot t l ed br own
bou qu et s auce f or col or. Season wi t h s al t
and pepper .
% t o 3; cup.
LEMON-FRESH MUSHROOM SALAD
Y pou nd fres h mu s h rooms , s l i ced
Lemon - Her b Ma r i n ade ( bel ow)
2 l et t uce wedges
2 l arge t omat o s l i ces
Pl ace mu s h rooms i n gl as s d i s h . Pou r
Lemon - Herb Mar i nade o n mu s h rooms ;
cover and ref r i gera t e u p t o 1 2 h ou rs . Pl ace
l et t uce wedge wi t h t omat o s l i ce on each
sa l ad pl at e and t op wi t h mu s h rooms and
s mal l amount of ma r i n ade.
2 s ervi ngs.
lemon-Herb Marinade
114 c u p s al ad oi l
114 c u p l emon j u i ce
1 t eas poon season ed sa l t
11 t eas poon mar j ora m, bas i l or
oregano
Va t eas poon s uga r
Va t eas poon gar l i c s a l t
Da s h fres h l y grou n d pepper
S h a ke a l l i n gred i ent s t oget her i n t i ght l y
covered j ar.
% cup.
When you st i r
f l our i nto pa n
dri ppi ngs to
make Pan Gravy,
make sure you
scrape i n a l l
t h e brown part i
cl es f ormed by
cook i ng t he
meat -t hey' re
fu l l of fl avor and
wi l l gi ve t he gravy
a deep-brown col or . Don' t forget t hat Pan
Gravy can be made wi t h t he dr t ppi ngs of
a ny meat t hat ' s been panfri ed. oven roasted
or broi l ed, from pork chops to the Thanks
gi vi ng t ur key.
Country-fried Chicken
Pan Gravy
Mashed Potatoes
Green Peas
Lemon-Fresh Mushroom
Salad
Peach-Prline Shorcake
(page 53)
SPLIT PEA SOUP
2 c u ps dr i ed s pl i t peas
2 qu a rt s wat er
1 pou nd s moked ham s ha nk or h a m
hoc ks or 1 h a m bone
1 med i u m oni on, fi nel y chopped
( a bout Y2 cu p)
1 cup fi nel y chopped cel ery
1 s pr i g pars l ey
1 t easpoon pepper
2 med i u m car r ot s, t h i n l y s l i ced
I n l a rge s aucepan or Dut ch oven, heat
peas and wat er t o boi l i ng; boi l 2 mi n u t es .
Remove from heat ; cover a nd l et s t and 1
hou r.
Add ham s hank, on i on , cel ery, par s l ey
and pepper ; heat to boi l i ng. Red uce heat ;
cover and s i mmer 1 Y2 h ou rs . Add car rot s ;
cover and s i mmer u n t i l ca r rot s are done
and sou p i s of des i red cons i s t ency, a bout
3 0 mi n ut es .
Remove bone; t r i m meat from bone and
add meat t o sou p. F or a t h i n ner cons i s
t ency, st i r mi l k or wat er i n t o sou p. Sea
s on to t ast e.
Serve hal f t he sou p for t h i s mea l . Ref r i g
erate rema i n i ng sou p for t he next day. Or
pou r sou p i nt o freezer contai ner and fr eeze.
2 servings-and 2 for a nother da y.
LETTUCE WEDGES
WITH WALDORF DRESSING
Y2 c u p d i ced u npared red a ppl e
1/ c u p seeded Tokay gra pe
h al ves
2 t abl espoons chopped cel ery
Y2 c u p bl u e cheese d res s i ng or
mayonn a i se
Let t uce wedges
Mi x appl e, grapes, cel ery a nd d res s i ng;
s poon on l et t uce wedges.
2 servings.
SPICY RAISI N CAKE
1 \ c u ps a l l - pu rpos e fl ou r *
1 c u p s ugar
1 Y2 t easpoon s ba k i ng powder
1 t eas poon c i n n a mon
Y2 t easpoon s al t
Y2 t easpoon n u t meg
\ t eas poon cl oves
3/ c u p mi l k
YJ c u p s hort en i n g
1 egg
1 c u p ra i s i n s
B rowned But t er F ros t i ng ( bel ow)
Heat oven t o 350 . Greas e a nd fl ou r bak
i ng pan, 8x8x2 or 9x9x2 i nches . I nt o l a rge
mi xer bowl , meas u re a l l i ngred i ent s except
rai s i n s and fr ost i ng. Bl end on l ow s peed
Y2 mi n ut e, s crapi n g bowl con s t an t l y. Beat
on h i gh s peed 3 mi n u t es , s cra pi ng bowl
occas i onal l y. Fol d i n ra i s i n s . Pou r i n t o pa n .
Bake unt i l wooden p i c k i n ser t ed i n cent er
comes out cl ean, 35 t o 40 mi n ut es . Cool ;
frost wi t h B rowned B u tt er F rost i ng.
* I f u s i n g sel f - r i s i ng fl our , omi t bak i ng powder and sa l t .
Browned Butter F rost i ng
3 t abl espoons butt er
1 1/2 c u ps powde red s ugar
1/2 teaspoon van i l l a
About 1 t abl es poon mi l k
I n s ma l l s aucepa n , h eat bu t t er over med i u m
heat u n t i l a del i cat e brown . Mi x i n t o s ugar .
St i r i n van i l l a and mi l k u n t i l f ros t i ng i s
s moot h and of s pread i n g cons i st ency.
Enough fros ting for an 8- or 9- i nch square
cake.
Variation
Spicy Ra i si n Cupcakes: P l ace paper bak
i ng c u ps i n 1 5 or 1 6 mu ffi n c u ps . Pou r
bat t er i nt o c u ps, fi l l i ng eac h Y2 f u l l . Bake
25 t o 30 mi n ut es .
Split Pea Soup
Assored Crackers
Letuce Wedges with
Waldor Dressing
Spicy Raisin Cake with
Browned Buter Frosting
Garlic-Chip Chicken
Quick Scalloped Potatoes
Skillet Asparagus
Cranberry Rel ish Salad
Brownies i Ia Mode
GARLIC-CHIP CHICKEN
114 c u p s hort en i n g ( part but t er ) or
s al ad o i l
teas poon gar l i c s al t
Vs teas poon pepper
1 V2 pou n ds ch i cken pi eces or
2- pound broi l er - f r yer ch i cken ,
qu a rtered
bag ( 3 V2 ou nces ) pot at o c h i ps ,
cr us hed ( about 1 V2 c u ps )
Heat oven to 400 . I n oven, mel t s hort
en i ng wi t h gar l i c s al t and pepper i n ba k i ng
pan , 9x9x2 i nches. Di p ch i cken i n to s hort
en i ng to coat al l s i des , t hen rol l i n pot at o
ch i ps . Pl ace s ki n s i de down i n pa n. Bake
u ncovered 30 mi n ut es . Tur n; bake u n t i l
t h i ckest pi eces are t ender, about 30
mi n ut es.
2 servings.
QUICK SCALLOPED POTATOES
Heat oven to 400u. Measure contents of
package ( 5 . 2 5 ounces) sca l l oped pota
toes ; d i vi de i n hal f ( approx i matel y 1 cup
potato s l i ces and 3 tabl espoons sauce
mi x) . * Pl ace hal f t he potato s l i ces i n
ungreased 2 1/2 -c u p or 1 -quart casserol e.
Spr i nkl e 3 tabl es poons sauce mi x on
s l i ces . St i r i n hal f t he amounts of butter,
water and mi l k cal l ed for on package.
Bake uncovered u nt i l potatoes are tender
and gol den brown, 25 t o 30 mi n utes .
2 generous servings .
*To store remai n i ng mi x , cl ose package
securel y and use wi t h i n 2 weeks .
SKILLET ASPARAGUS
B reak of t ough ends of 3 to 1 pou nd
as pa ragus as f ar down as st a l ks s na p eas i l y.
Was h as paragus and r emove s cal es i f
s andy or t ough. F i l l 1 0- i nch s k i l l et Y
f u l l wi t h wat er; add Y2 t eas poon s al t a n d
h eat t o boi l i ng. Add as paragus ; h eat t o
boi l i ng. Cover and c ook u nt i l s t a l k en ds
a re cr i s p- t ender, 8 t o 1 2 mi n u t es. Dra i n ;
ret u rn as paragus t o s k i l l et t o d ry. Dot wi t h
1 t a bl es poon but t er or ma rgar i ne.
2 s ervi ngs.
CRANBERRY RELISH SALAD
package ( 3 ounces ) l emon- fl avored
gel a t i n
1 pac kage ( 1 0 ou nces ) frozen
cr an ber ry- or ange rel i s h
Let t uce
Pou r boi l i ng wat er ont o gel at i n i n bowl ;
s t i r u nt i l gel a t i n i s di s s ol ved. S t i r i n f r ozen
rel i s h u n t i l t h awed. Pou r i nt o 4-c u p mol d
or 4 t o 6 i nd i vi du a l mol ds . Ch i l l u n t i l fi r m.
Pl ace 2 s ervi ngs on l et t uce; i f des i red, t op
wi t h mayon na i se. Serve rema i n i ng gel at i n
t opped wi t h wh i pped crea m as des s ert
t h e n ext day.
2 s ervings -and 2 or more for another da y.
Note: Pi neappl e-fl avored gel at i n can be
substi tuted for the l emon-fl avored gel at i n .
And for var i ety, add one of t he fol l owi ng:
1 can ( 81/4 ounces) cr ushed pi neappl e
( wi th syr u p) ; 1 appl e, chopped ; 1/3 cup
chopped nuts .
BROWNIES A LA MODE
Bake 1 package ( 1 5 ou nces ) f udge brown i e
mi x as d i rected. For each servi ng, pl ace
scoop of van i l l a, cofee or pepper mi n t i ce
cream on browni e square. Heat 1 c u p
chocol ate f udge sauce ; dr i zzl e on i ce
cream.
I t ' s a t oss - u p . . . whet her you' l l wa nt t o
l i ven t h i s eas y oven mea l wi t h t he cr i s p and
cr u nchy Appl e- Cel ery Toss or t he Cabbage
S l aw. I f t i me i s of t he essence, you mi ght
not e t hat t he s l aw ca n be ma de ahead and
ref r i gerat ed.
MUSTARD SHORT RIBS
2 pou nds beef s hort r i bs , c u t i nt o
pi eces
2 med i u m on i ons , s l i ced
2 t abl es poons pr epa red mu s t ard
t abl es poon l emon j u i ce
t easpoon s ugar
1 t easpoon sal t
Y2 t eas poon i n st ant mi nced gar l i c
Y2 t easpoon pepper
Heat oven to 350 . I n 8- i nch s ki l l et , brown
meat over med i u m heat . Pl ace meat and
oni on s l i ces i n u ngreased 2- q uart cas s erol e.
Mi x remai n i ng i ngred i ent s ; pou r on meat .
Cover t i ght l y and bake u n t i l meat i s t en
der, about 1 Y2 hours .
2 servings.
BAKED SWEET POTATOES
Heat oven to 350 . Ru b 2 med i u m sweet
pot at oes wi t h s hort en i n g ( for soft s k i n s ) .
Pr i ck wi t h f or k t o a l l ow st eam t o es cape.
Bake u n t i l t ender, a bout 1 hour .
To serve, c u t cr i sscr oss gas h i n each t op;
sq ueeze gent l y u n t i l s ome of pot at o pops
up t h rough open i ng. Serve wi t h bu t t er or
da i ry s our cream.
2 s ervings.
APPLE-CELERY TOSS
1 Y2 c u ps bi t e- s i ze pi eces l et t uce
1 red appl e, s l i ced
1. c u p di agonal l y s l i ced cel ery
V c u p mayon na i se or o i l - a nd-
v i negar dress i ng
Combi n e l et t uce, a ppl e s l i ces and cel ery
i n bowl . Pou r mayon nai s e on and t os s .
2 servings.
CABBAGE SLAW
2 c u ps coa rsel y s h redded cabbage
( about YJ head )
Y c u p coarsel y c hopped u n pa red
c uc u mber
Das h s al t
1. cup mayon n a i se or s al ad d res s i n g
Combi n e cabbage, c u c u mber and sa l t i n
bowl . Pou r mayon n a i s e on cabbage mi x
t u re and t os s .
2 servings.
BUTTERSCOTCH BREAD PUDDING
1 c u p sof t bread c u bes
egg
1 t abl es poon bu t t er or ma rgar i ne,
mel t ed
2
1 c u p mi l k
3 t abl es poon s br own s ugar
Y2 t eas poon c i n n a mon
Y t eas poon n u t meg
Das h s al t
V cup ra i s i n s
Heat oven t o 350 . Pl ace bread c u bes i n
bu t t ered 2 Y2 - cu p cas s erol e. Beat egg s l i ght l y;
st i r i n bu t t er , mi l k, br own s u gar, seaso n i ngs
and ra i s i n s . Pou r egg mi x t u re on bread
cu bes . Bake u n t i l k n i fe i n sert ed h a l fway
bet ween cent er and edge comes ou t cl ean,
about 40 mi n ut es . Serve war m. Top wi t h
l i ght cream i f you l i ke.
2 servings.
Mustard Shor Ribs
Baked Sweet Potatoes
I talian Green Beans
Apple-Celer Toss or
Cabbage Slaw
Butterscotch Bread Pudding
Chicken Cacciatore
Spahti
Zucchi ni Parmsan
Fresh Spinch Salad
Rainbw Paraits
Looks comp l i cat ed ? Wa i t -see how easy:
Wh i l e t he c h i cken cooks , st i r up t he
s auce a nd scoop t he s her bet . Prepa re t he
s a l a ds except f or t he dres s i ng and gar n i s h.
I f you' re can ny, greens wi l l be a l ready
washed and c h i l l ed. When t he rec i pe says
"Go, " add sauce t o ch i cken. Then s t art
t he zucch i n i and s paghet t i . Last mi n u t e
fi n i s h t he s pi n ach s al ads . I ndeed, a col orf u l
menu you ' l l s u rel y dec i de to repeat . . .
aga i n and aga i n .
CHICKEN CACCIATORE
Sa l ad oi l
1; c u p a l l - pu rpose f l ou r
Va t eas poon pepper
Va t easpoon papr i ka
1 t o 1 Y pou nds ch i c ken pi eces or
2- pou n d bro i l er - f ryer ch i cken,
cut u p
1 j ar ( 1 5 ou nces ) meat l es s
s paghet t i s auce
1 can ( 2 ou nces ) mu s h room s t ems
and pi eces
Y t eas poon i ns t a nt mi nced gar l i c
1 t eas poon par s l ey f l akes
1 c u p s l i ced pi t t ed r i pe ol i ves
3V2 t o 4 ou nces u ncooked s paghet t i
Heat Va i nch s al ad o i l i n l arge s ki l l et . Mi x
fl ou r, s al t , pepper a n d papr i ka; coat ch i ck
en wi t h fl ou r mi x t u re. Cook c h i cken i n o i l
over med i u m h eat u nt i l l i ght brown, 1 5
t o 20 mi n u t es. Mi x s paghet t i s au ce, mus h
rooms ( wi t h l i q u i d) , gar l i c, par s l ey f l akes
and ol i ves. Dra i n fat f rom s k i l l et . Pou r
s auce ont o c h i c ken. Hea t t o boi l i ng. Re
du ce heat ; cover t i ght l y and s i mmer u n t i l
t h i ckest pi eces of c h i c ken are t ender, abou t
30 mi n u tes .
Wh i l e c hi cken s i mmers, cook s paghet t i as
d i rect ed on package. Dra i n . Serve ch i cken
wi t h s paghet t i .
2 servings.
ZUCCHINI PARMESAN
Cut 1 med i u m zucch i n i i n t o s t ri ps , 2x Y2
i n c h . Heat 1 i nch s al t ed wat er ( Y2 t eas poon
s a l t t o 1 cup wat er ) t o boi l i ng. Add zuc
c h i n i . Cover and heat to boi l i ng; cook u n
t i l t ender , 7 t o 9 mi n u t es . Dra i n . Ad d 1
t abl es poon bu t t er or ma rgar i ne a n d t os s .
S pr i n k l e 1 t abl es poon gr at ed Par mes an
cheese on zucch i n i .
2 s ervi ngs.
FRESH SPINACH SALAD
2 cups bi t e- s i ze pi eces s pi nach
l eaves ( about 5 ounces )
2 gr een on i ons , s l i ced
Seasoned sal t
2 t abl espoon s i mi t at i on bacon
2 t abl espoons oi l - and-vi negar
d ressi n g
Di vi de s pi n ach bet ween s al ad bowl s .
Spri n kl e oni on s l i ces, seas oned sa l t a nd
i mi t at i on bacon on s pi nac h . Dr i zzl e 1
t abl espoon d res s i n g on each s erv i n g. I f you
l i ke, gar n i s h wi t h l emon t wi s t s .
2 servings.
RAINBOW PARFAITS
Choos e 2 or 3 f l avors s herbet , s uc h as
ras pber ry, pi n eappl e and / or l i me ( about
V2 p i n t eac h ) . Make ba l l s wi t h s coop or
s poon . Di vi de bet ween pa rfai t gl as s es a nd
pl ace i n freezer.
At s erv i n g t i me, fi l l gl as s es wi t h gi nger a l e,
a n d i f des i red, gar n i s h each wi t h wh i pped
t oppi ng.
2 s ervi ngs.
Put your creat i ve foot forward wi th a menu
t hat ' s undul l al l t he way from t he del i
ci ousl y sauced c h i c ken to t he rai nbowed
dessert . Beaut i ful / I ndeed ! Best of a l l , i t ' s
su i t ed t o t he barest o f budgets . B e sure to
remember t hi s dessert when the hi gh cost of
ent ert ai ni ng gets you down . The rec 1 pe 1 s
mea nt for two. of course-but al l you have
to do i s doubl e u p .
Dixie Bake
with Butermilk Biscuits
Succotash
Cranberr-Pi neapple Salad
Chocolate-Cinnamon
Ice Cream
DIXIE BAKE WITH BUTTERMILK
BISCUITS
can ( 1 2 ou nces ) por k l u nc heon
meat
1 2 whol e c l oves
11 c up apr i cot pres erves
1 teas poon wat er
1 teaspoon d ry mu s t ard
cup but t er mi l k ba k i n g mi x
' c u p wat er
Heat oven to 425 o. Score t op of meat , cut
t i ng 1 2 squa res or di a monds I i nch deep.
I nsert cl ove i n eac h sq uare. Pl ace meat i n
u ngreased ba k i n g pan, 8x8x2 i n ches ,
pus h i ng meat t o one s i de of pan. Mi x
preser ves, 1 t eas poon wat er a n d t h e mu s
t ar d; s poon on meat .
St i r bak i ng mi x a nd 1/ cup wat er wi t h f or k
to a sof t dough. Tu r n ont o fl ou red cl ot h
covered board; s moot h dough i n t o ba l l
a n d knead 5 t i mes . Rol l dough Y2 i nch
t h i ck. Cut i nt o f i ve 2 - i nch bi s cui t s; p l ace
i n pan wi t h meat . B a ke u n t i l bi s cu i t s a re
gol den br own a n d meat i s hot , 1 5 to 20
mi n ut es.
2 servings.
Time-saver: F orget a l l abou t knead i n g and
rol l i ng t he dough. I n s t ead , d rop by s poon
f u l s ( 5) r i gh t i n to t he pa n.
Pork l uncheon
meat can be
scored t o form
di amonds. as
.. shown here . or
squa res. I nsert
a cl ove i n each
di amond to
make somet hi ng
si mpl e l ook l i ke
somet h i ng speci a l .
SUCCOTASH
1/2 package ( 1 0-ou nce s i ze) frozen
s uccotas h
1/4 teaspoon s al t
Dash pepper
2 tabl espoons l i ght cream
1 tabl es poon butter or margar i ne
Cook s uccotash as d i rected except-use
o
n
l y hal f t he amounts of water and sal t
cal l ed for on package. Dr ai n . Add re
mai n i ng i n gredi ent s; heat, st i r r i ng occa
s i ona l l y, u nt i l butter i s mel ted .
2 servings.
CRANBERRY-PINEAPPLE SALAD
1 can ( 8 ounces) j el l i ed cranber ry
sauce, cut i nto 1/4- i nch s l i ces
can ( 8% ou nces) s l i ced pi neappl e,
d rai ned
Cr i s p sal ad greens
Ar ra nge c ran berry and pi neappl e s l i ces on
sa l ad greens . Serve wi t h mayon n a i se or
s al ad d res si ng i f y ou l i ke.
2 servings.
Variation
Cra nberry- Ora nge Sa lad: S u bs t i t ut e 1 or
a nge, pa red and cut i nt o 11- i nch s l i ces ,
f or t he pi neappl e.
CHOCOLATE-CINNAMON ICE CREAM
Sof t en 1 pi n t chocol at e i ce cream s l i ght l y,
st i r i n Y2 t eas poon c i n na mon . Spoon i ce
cr eam i n t o or i gi n a l cont ai ner , ref r i gerat or
t ray or dessert di s hes and freeze u n t i l fi r m.
2 servi ngs.
Ri ddl e: How do you t u r n hot ch i l i i nt o a
f rozen as s et ? Easy. S i mpl y dou bl e t he rec i
pe a n d s t as h ha l f i n t he f reezer a s a
head s t art f or anot her mea l . There' s t i me,
wh i l e t he ch i l i cooks, to t u r n ou t t h e but
t er s t i cks, t oss t he sa l ad a nd s t i r u p t he
pudd i n g desser t . Then for a qu i c k c h i l l ,
pop t he dessert d i s hes i n t he freezer u n t i I
ready to s erve. Al l set ? Tu r n o n a
Sout h- of- t he- Border record t o gi ve you r
d i n ner a n a ppropr i at e accent .
CHILl CON CARNE
Y2 pou nd ground beef
1 med i u m oni on, chopped ( abou t
Y2 c u p)
Y c u p chopped green pepper
1 can ( 1 6 ou nces ) t omat oes
can ( 8 ou nces ) t omat o s auce
teas poon s al t
to 2 teaspoon s ch i l i powder
Das h cayenne red pepper
Das h papr i ka
1 can ( 8 ou nces ) ki d ney bea n s
I n 8- i nc h s ki l l et , cook a n d st i r meat , on i on
a n d green pepper u n t i l meat i s brown a n d
oni on i s t ender . Dra i n off f at . St i r i n re
mai n i ng i ngredi ent s except bea ns . Heat t o
boi l i ng. Red uce heat ; cook u ncovered
about 30 mi n ut es . St i r i n bea n s ( wi t h
l i q u i d ) ; heat unt i l bu bbl y.
2 servings.
CUCUMBER-ICEBERG SALAD
1 Y2 cups s hredded i ceberg l et t uce
Y med i u m cucumber , cut i n t o
cu bes
Grat ed Par mes an cheese
Oi l - and- vi negar d ress i ng
Tos s l et t uce and cucu mber cu bes i n bowl ;
s pr i n kl e cheese on t op. Serve wi t h d res s i ng.
2 servings.
More Di ms Than Dol l ars 45
CORNMEAL BUTTER STICKS
1/ c u p bu t t er or ma rgar i ne
Y2 c u p but t er mi l k ba k i n g mi x
Y2 c u p cor n meal
11 cu p wat er
Sa l t
Heat oven t o 450 . I n ove n , mel t bu t t er
i n ba k i n g pan , 9x9x2 i nc h es . St i r bak i n g
mi x, cor n mea l a nd wat er wi t h f or k t o sof t
dough. Tu rn ont o fl ou red cl ot h - covered
board ; s moot h dough i n t o ba l l a nd knead
5 t i mes . Rol l i n t o r ect a ngl e, 6x4 i nches . Cut
i n t o 8 st r i ps , 4x314 i nc h .
Di p each s t r i p i nt o mel t ed bu t t er , coat i n g
a l l s i des, a nd ar ra nge i n pan . S pr i n k l e
s al t l i ght l y on s t r i ps . Bake u n t i l go l den
brown , 1 2 t o 1 5 mi n u t es . Serve hot .
8 s ti cks.
PINEAPPLE PUDDING
1 can ( 81/4 ounces) cr ushed
pi neappl e, dra i ned
cup van i l l a pudd i ng
Toasted coconut
Fol d pi neappl e i nto pudd i ng; d i vi de
between dessert d i s hes . Ch i l l . Top each
servi ng wi t h cocon ut .
2 servings .
Chi l i con Came
Cucumber-I ceberg Salad
Ripe Ol ives
Cornmeal Buter Sticks
Pineapple Pudding
Sausage and Sauerkraut
with Dumplings
Fresh Vegetable Relishes
Warm Rye Rolls
Spiced Applesauce i Ia
Mode
Gingersnaps
Somet i mes t he very s i mpl es t of mea l s i s
t h e mos t memorabl e. E s pec i a l l y on e wi t h
s uch pu ngent , ol d- wor l d fragra nce and
hea rt y good ness. Al l t hi s a n d "cent s - i bl e"
bes i des ! Af t er t he robus t ma i n di s h, you ' l l
l i ke t h e cont ras t o f a l i ght , refres h i ng des
s ert, j us t t weaked wi t h s pi cy overt ones.
SAUSAGE AND SAUERKRAUT
WITH DUMPLINGS
1 can (8 ou nces ) s auer kra u t
4 med i u m Pol i s h or brat wu r st
sau sages
114 t easpoon caraway seed
1 t abl es poon chopped on i on
Y2 c u p wat er
Y2 cup bu t t er mi l k ba k i n g mi x
3 t abl es poons mi l k
Sn i pped pars l ey
I n saucepan , heat s auer kra u t ( wi t h l i q u i d ) ,
s au sages, caraway seed, o n i o n a n d wat er
t o boi l i ng. Red uce heat ; cover and s i mmer
30 mi n u t es.
S t i r baki ng mi x and mi l k wi t h for k t o a sof t
dough. Dr op dough by s poonf u l s ( 2 or
3 ) ont o s auer kra u t . Cook u ncovered
over l ow heat 1 0 mi n u t es; cover and cook
1 0 mi n u tes. Remove d u mp l i n gs, s aus ages
and s auer kra u t wi t h s l ot t ed spoon to s erv
i ng pl at t er. Ga r ni s h wi t h pars l ey.
2 servings.
FRESH VEGETABLE RELISHES
Ar ra nge a var i et y of veget abl es at t ract i vel y
on s ma l l t ray or i n mug. S u gges t i ons i n
c l ude: c her ry t omat oes; carrot , c uc u mber ,
cel ery or zucch i n i s t i cks; green or r ed
pepper s t r i ps or r i ngs . Or prepare a ny
of t h e veget a bl e rel i s hes bel ow. Ch i l l u n t i l
s erv i n g t i me.
Broccol i Buds and Ca ul i flowerets : B reak
head of broccol i or cau l i fl ower i nt o b i t e
s i ze fl ower et s.
Ca rrot Curl s: Wi t h veget a bl e pa rer, c u t
car r ot l engt hwi se i nt o paper - t h i n s l i ces .
Rol l up s l i ces and f ast en wi t h pi cks . Pl ace
i n i ce and wat er. ( Remove pi cks bef or e
s erv i ng. )
Cucumber Petals : Ru n t i nes of f or k down
l engt h of u n pared c uc umber . Cut c ros s
wi se i nt o very t h i n s l i ces.
Green Onions: Remove any l oose l ayer s
of s k i n . Tr i m, l eavi ng abou t 3 i nches of
green.
Radi sh Fa ns : Remove s t em a nd r oot ends
f rom l a rge rad i s hes . Make t h i n c ros s wi s e
c u t s a l mos t t h rough radi s hes. Pl ace i n i ce
a n d wat er.
Ruta baga or Turnip Strips : Th i n l y pare
r aw r u t abaga or t u r n i p; cut i nt o na r r ow
s t r i ps or t h i n s l i ces. For an at t ract i ve
des i gn, u se a l at t i ce cu t t er .
SPICED APPLESAUCE A LA MODE
c u p a ppl es auce
Y2 t eas poon c i n na mon
Y2 t eas poon l emon j u i ce
Van i l l a i ce cream
I n s ma l l s aucepa n , heat a ppl es auce, c i n
n a mon a nd l emon j u i ce, s t i rr i ng occa
s i ona l l y, u nt i l hot . Di vi de appl es auce
bet ween dessert d i s hes. Top each s ervmg
wi t h i ce crea m.
2 servings.
To grate l emon or or ange
peel Rub frui t on f i ne part
of grate r, usi ng short
st rokes . Grate onl y out er
col ored part of peel
To coat chi cken, meat or
veget abl es: Pl ace f l our or
cr umbs i n pl ast i c or paper
bag . Shake a few pi eces
at a t i me.
To sl i ce mushrooms: Tri m
off spots; cut off ends of
st ems . Sl i ce whol e mush
rooms t hrough stems .
To cut J U l i enne str i ps Cut
meat or veget abl es i nt o
nar row l engthwi se st r i ps.
To peel tomatoes : Di p i n
boi l i ng wat er 1 mi n ute .
Pl u nge i nto col d water .
Ski n wi l l peel off easi l y.
( I

To sl i ce cel ery or ot her
veget abl es Cut i nto t h i n
sl i ces on t he di agonal for
pretty sal ads a nd Ori e nta l
speci a l t i es .
To sni p parsl ey Cut or
break off st ems. Pl ace
spr i gs i n gl ass measu nng
cup and s ni p wi t h ki t chen
shears .
To c hop nuts . veget a bl es
or fru i ts : Hol d down poi nt
of Fre nch k ni fe and r ock
bl ade vert i cal l y by h a ndl e,
swi ve l i ng from si de t o si de .
To di ce oni on Peel . Cut
off end sl i ce; cut exposed
surf ace deepl y i nto squares .
Cut crosswi se i nto sl i ces,
mak i ng %-i nch cubes .
Something
Special ...
Kitchen
Know-How
Frankfurers
Hot German Potato Salad
Butered Green Beans
Cherr Skil let Cobbler
Hot dog! To a cer t a i n generat i on, t hat
meant "wow. " I t s t i l l does when a ppl i ed
to t h i s hef t y h ot s a l ad and f ra n ks .
FRANKFURTERS
Dr op 4 l arge f ra n kf u r t er s ( about 3 pou n d )
i n t o boi l i n g wat er . Cover; red uce heat and
s i mmer unt i l heat ed t h rough, 5 t o 8 mi n
ut es . Remove f ran kf u r t er s f rom wat er wi t h
t ongs .
2 servings.
HOT GERMAN POTATO SALAD
2 med i u m pot at oes, pared and
ha l ved
3 s l i ces bacon
YJ c u p chopped on i on
1 t abl es poon f l ou r
2 t easpoon s s ugar
3f t easpoon sa l t
1 t easpoon cel ery seed
Dash pepper
YJ c u p wat er
3 t abl espoons vi nega r
Heat 1 i nch s al ted wa t er ( Y2 t easpoon s al t
t o 1 c u p wat er ) t o boi l i ng. Add pot at oes.
Cover and heat to boi l i ng; cook unt i l t en
der , 20 to 25 mi n u t es . Dra i n and set as i de.
I n 8- i nch s k i l l et , f ry bacon u n t i l cr i s p; re
move and dra i n . I n s ame s ki l l et , cook and
st i r on i on i n bacon f at u n t i l t ender. St i r
i n fl ou r, s ugar , sa l t , cel ery seed a n d pep
per . Cook over l ow heat , s t i rri ng u n t i l
mi xt u re i s bu bbl y. Remove f rom heat . St i r
i n wat er a n d vi negar . Heat t o boi l i ng, st i r
r i ng cons t a nt l y. B oi l and st i r 1 mi n u t e.
Remove from heat .
Cr u mb l e bacon i nt o hot mi xt u re, t hen
s l i ce war m pot at oes i n t o hot mi x t ure.
Cook u n t i l hot and bu bbl y, s t i rr i ng l i ght l y
t o coat pot at o s l i ces .
2 servings.
BUTTERED GREEN BEANS
Cook Y package ( 9- ou nce s i ze) frozen c u t
gr een bea n s as d i rected except -u se on l y
h a l f t he a mou nt s of wat er and s a l t c a l l ed
f or on package. Dra i n . Dot wi t h 1 t a bl e
s poon bu t t er or margar i ne and s pr i n kl e
wi t h chopped s al ted pea n u t s, s u n fl ower
seeds or a l monds .
2 servings.
CHERRY SKILLET COBBLER
Y2 can ( 21 - ou nce s i ze) cher ry
pi e fi I I i ng*
\ cup orange j u i ce
Y2 c u p bu t t er mi l k ba k i ng mi x
t abl es poon sh redded ora nge
peel , i f des i red
1 Y2 t eas poon s s ugar
2 t a bl es poons mi l k
I n 1 - q u art s aucepa n , heat p i e fi l l i ng and
ora nge j u i ce t o boi l i ng, s t i r r i ng occas i on
a l l y. S t i r bak i ng mi x, or ange peel , s uga r a n d
mi l k wi t h f or k t o a sof t dou gh . Drop dou gh
by s poon f u l s (2 or 3) ont o boi l i ng c her ry
mi x t u re. Cook u ncovered over l ow heat
1 0 mi n u t es; cover and cook 1 0 mi n u t es
l onger . Serve war m. Top wi t h l i ght c ream
or i ce cream i f you wi s h .
2 s ervings.
* Leftover pi e fi l l i ng? Use for desser t l at er
i n t he week. Spoon over vani l l a i ce crea m,
pou n d cake or brown i es .
-
.
J
0
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"
U

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

unt i l done.
( See roast i ng charts for t i me,
t emperat u re and deg ree of
doneness. )
Braisi ng
For l ess t ender meat cut s
( pot roasts, round steak, short
r i bs) , stew meat and some t en
der cut s ( por k chops and cut
l ets) .
1 . Brown on al l si des i n heavy
pan , ski l l et or Dutch oven , add
i ng f at i f necessary.
2. Season wi t h sal t and pepper.
3. Add smal l amount of l i qui d
i f necessary.
4. Cover t i ght l y. Si mmer on t op
of range or i n 300 to 325

oven
unt i l meat i s tender.
COOK THEM PROPERLY
Broi l . Pan broi l . Pant ry.
Roast ( bake) . Broi l . Pan
broi l . Pant ry.
broi l . Br ai se.
broi l . Pant ry.
Roast ( bake) .
Roast ( bake) . Brai se.
broi l . Pant ry.
B roi l . Roast ( bake) .
Roast ( bake) . Cook i n l i qu i d.
B roi l . Pan broi l . Pant ry.
Brai se. Pantry.
Roast ( bake) . Pantry. Brai se.
Broi l . Pan broi l .
br oi l . Pant ry.
Brai se. Cook i n l i qui d.
Br ai se. Pantry.
Br ai se. Pantry.
Cooki ng i n Liqui d
For l arge, l ess t ender meat
cut s ( beef cor ned br i sket , por k
hocks, l amb shanks) and stew
meat.
1. Brown meat on al l si des i n
own fat or ot her fat , i f des i red,
i n heavy pan, ski l l et or Dut ch
oven .
2. Cover meat wi t h l i qu i d.
3. Season ; cover an d s i mmer
u n t i l t ender.
4. Add veget abl es j u st l ong
enough before servi ng to cook
t hem t hrough.
90 Basi c Know-How
Some Good Vegetble Choiees for 'wo
WHAT TO BUY
Artichokes
( 1 per person)
Asparagus
(1 bunch-Y2 to %
pound)
Cabbage
(1 smal l head-2
cups shredded)
Carrots
( 1 bunch-5 or 6
medi um)
Caul iflower
(1 smal l head or %
l arge head)
Celery
( 1 smal l bunch)
Corn on the Cob
(About 4 ears)
Cucumber
(1 medi um)
Eggplant
(1 smal l -% to %
pound)
Lettuce
(1 medi um head
l ettuce yi el ds
about 6 cups
bi t e-si ze pi eces)
Mushrooms
(% to % pound)
WHAT TO LOOK FOR
Thi ck, green, fresh- l ooki ng l eaves
on pl ump, compact, gl obul ar
heads; avoi d spreadi ng l eaves.
Smooth, round spears wi t h a fresh
appearance. Ti ps shoul d be cl osed
and compact.
A f i rm head, wi th fresh, wel l
col ored outer l eaves.
Smooth, f i rm, wel l shaped ; a good
orange col or.
Cl ean, compact , whi te to creamy
whi te curds (the edi bl e whi te por
t i on) ; good green l eaves.
Cr i sp, sol i d stal ks wi th a gl ossy
surface. Avoi d bunches wi th d i s
col orati on of center stal ks.
Green, f resh- l ooki ng husks. The s i l k
at t he hus k openi ng shoul d be dark
brown , and the ears shoul d be wel l
covered wi t h pl ump kernel s.
Fi r m, good green col or , not too
l arge i n di ameter. Avoi d cucumbers
that l ook wi t hered or shri vel ed.
Fi rm, heavy, wi t h smooth ski n of
an even dark purpl e col or . Avoi d
eggpl ants that ar e soft , shri vel ed
or marked wi t h dark brown spots.
Fresh, unwi l ted greens. Head l et
t uce shoul d be medi um f i rm and
of medi um si ze; outer l eaves, vary
i ng from l i ght to dark green, shoul d
be free of rust marks.
Sel ect wel l - rounded heads of
Boston, heavy for t hei r si ze, wi t h
t ender l eaves rangi ng from whi te
to med i um green.
Look for fai rl y compact heads
of romai ne; the l ong green outer
l eaves shoul d be sti ff, wi t h whi te
to l i ght green ri bs.
Fi rm caps of whi te or creamy col
or, dependi ng on the speci es.
Avoi d mushrooms wi t h f l at , open
caps or cracked stems.
HOWTO STORE
Store i n ref ri gerator, ei t her i n cr i sp
er or pl asti c bag. Wi l l keep up to 4
days.
er or pl asti c bag. Wi l l keep up to 2
days.
Store i n ref ri gerator, ei ther i n cr i sp
er or pl asti c bag. Wi l l keep up t o
4 weeks.
Store i n ref ri gerator, ei ther i n cr i sp
er or pl ast i c bag. Wi l l keep up to 2
weeks.
Store i n refri gerator, ei ther i n cri sp
days.
days.
For best eat i ng qual i ty, cook as
soon as possi bl e after pi cki ng. I f
you must store corn, ref r i gerate un
husked and uncovered. Wi l l keep
up to 2 days.
Store i n ref r i gerator, ei ther i n cr i sp
weeks.
Store i n ref r i gerator , i n cri sper. Wi l l
keep up t o 2 weeks.
Store as soon as possi bl e i n re
f r i gerator, ei t her i n cri sper or pl ast i c
bag. Before stori ng, wash l ettuce
under runni ng col d wat er; drai n or
pat dry thoroughly. Head and ro
mai ne l ettuce can be kept up to 1
week, other vari et i es for a shorter
t i me.
Store i n ref r i gerator ( spread on
shal l ow pan or tray; cover wi t h
damp cl ot h) . Wi l l keep up to 4 days.
Before usi ng, wi pe wi t h damp cl oth
or ri nse and wi pe d ry.
Basi c Know-How 91
Some Good Vegetble Choiees for 'wo
WHAT TO BUY
Onions
( V2 pound)
Parsley
(1 bunch)
Peppers (Sweet Bel l )
(1 medi um)
Potatoes
(2 medi um potatoes
or 3 pound new
potatoes)
Spinach
(1 pound of fresh
spi nach, cooked)
Squash
(1 medi um acorn
squash or 2 to 4
zucchi ni )
Sweet Potatoes
( 2 medi um)
Tomatoes
(1 pound)
WHAT TO LOOK FOR
Hard, f i rm gl obes; paper-thi n out er
ski ns. (Yel l ow and whi te g l obe
on i ons are t he most common and
are pr i mar i l y used f or cooki ng.
Ber muda-type on i ons have a mi l d
f l avor and are i deal for sl i ci ng , eat
i ng [ raw] and cooki ng. Spani sh
oni ons ar e easy to sl i ce and g reat
i n sal ads. )
Cr i sp, br i ght , deep g reen l eaves.
Rel at i vel y heavy i n wei ght, wi t h
f i r m, wel l -shaped, t hi ck "wal l s. "
Col or shoul d be a medi um to dark
green.
Evenl y shaped , matu re, of medi um
si ze, fi rm and wi t hout cut s, bl em
i shes, g reen di scol orat i on or
sprouts. General - pu rpose potatoes
-l i ke Russet Burban k, Cherokee,
Kennebec-are meal y and excel l ent
for baki ng and mashi ng. New po
tatoes shoul d be wel l shaped, f i r m,
free from bl emi shes and sunburn ;
they are i deal boi l ed and i n sal ads.
Cr i sp, dar k green l eaves; avoi d
l eaves t hat ar e crushed or wi l ted.
Tough- ski nned acorn squash, hard
and heavy for i ts si ze; avoi d sunken
or mol dy spots and ski n punct ures.
Zucchi n i shoul d be f i rm and wel l
formed wi t h tender, gl ossy ski ns.
Smoot h, pl ump, dry; uni form i n
shape and col or.
Wel l formed, smoot h, wel l r i pened
and reasonabl y free of bl emi shes.
HOW TO STORE
Store i n a cool , dry, wel l vent i l ated
pl ace. On i ons wi l l keep for 2 weeks
at room temperatu re, l onger at a
t emperatu re of 45 to 50 . Do not
ref r i gerate.
Store i n ref r i gerator . Before stor i ng ,
wash under runni ng col d water,
t hen shake to remove excess moi s
t ure. Pl ace i n j ar and cover.
Store i n refri gerator, ei ther i n cr i sp
er or pl ast i c bag . Wi l l keep up to 5
days.
Store at room t emperat ure, i n a
pl ace wi t h good vent i l at i on . Wi l l
keep up t o 2 weeks-l onger at 45
to sao t emperatu re. Do not refri g
erate. New potatoes wi l l keep up to
4 days-l onger at 45 to 50 t em
perat ure.
Store i n ref r i gerator. Wi l l keep up
t o 3 days. Before us i n g, remove i m
perfect l eaves and root ends. Wash
j ust before usi ng i f spi nach i s to be
cooked. For sal ads, wash l eaves,
drai n and dry.
Acorn squash: Store at room t em
perat ure; wi l l keep up to 2 weeks
l onger at 60 temperat ure. Do not
ref r i gerate.
Zucchini: Store i n refr i gerator ,
ei t her i n cr i sper or pl ast i c bag. Wi l l
keep up t o 5 days.
Store at room temperatu re, wi th
good vent i l at i on. Wi l l keep up to 2
weeks-l onger at 60 t emperat ure.
Do not ref r i gerate.
Store i n refri gerator , i n cr i sper . Wi l l
keep up t o 1 week. ( I f necessary,
keep at room t emperature unt i l
r i pe. )
92 Basi c Know- How
Some Good 9rit Chies fo 'wo
WHAT TO BUY
Apples
(about 3 medi u m
i n 1 pound)
Avocados
(1 is enough for
2 servi ngs)
Bananas
(about 3 medi um
i n 1 pound)
Cantaloupe
(% to 1 medi um
per person)
Grapefrui t
( 1 is enough f or
2 servi ngs)
Grapes
(% to 1 pound)
Oranges
(2 to 3 oranges
yi el d 1 cup of
j ui ce)
Peaches
{about 3 medi um
i n 1 pound)
Pears
(about 3 medi u m
i n 1 pound)
Pi neappl e
(1 i s enough f or
2 servi ngs)
Strawberries
( 1 pi nt)
WHAT TO LOOK FOR
Fi r m, cr i sp, wi th good col or. Avoi d
appl es that are br ui sed or have a
shri vel ed appearance. For eati ng,
Del i ci ous, Mci ntosh, Wi nesap and
Northern Spy are among t he best.
For cooki ng, Bal dwi n , Greeni ng and
Wi nesap are good choi ces.
Sl i ghtl y soft-i t shoul d yi el d to gen
t l e pressure. Avoi d avocados wi th
sunken spots or broken surfaces.
Fi rm frui t, f ul l y ri pened or green .
A ri pened banana shoul d have a
uni form yel l ow col or and brown
specks.
Ski n of yel l owi sh- gray or pal e yel
l ow col or, wi th a texture l i ke coarse,
t hi ck netti ng. Shoul d have a pl eas
ant cantal oupe odor.
Fi rm, smoothl y textured, wel l
shaped , heavy for i t s si ze. Thi n
ski nned grapef rui t are very j ui cy.
Avoi d grapefru i t wi t h poi nted stem
ends or rough, wr i nkl ed ski ns.
Wel l col ored, pl ump; f i r ml y at
tached to t he stem.
Fi r m, heavy f or t hei r si ze. Navel
oranges ( seedl ess) are best f or
sl i ces and sect i ons; Val enci a or
anges are preferred for j ui ce.
Fai rl y f i rm or j ust a t ri f l e soft. The
ski n col or between the r ed areas
shoul d be yel l ow or creamy.
For Bartl ett s, l ook for a pal e yel l ow
to ri ch yel l ow col or ; for D' Anj ou or
Comi ce, l i ght green to yel l owi sh
green ; for Bose, greeni sh yel l ow
to browni sh yel l ow. Al l vari eti es
shoul d be f i r m.
Heavy f or i t s si ze, sl i ght l y soft,
gol den i n col or. The f r ui t shoul d
have a fragrant pi neappl e odor .
Avoi d frui t wi th si gns of decay at
the base or on si des.
Fi rm ber r i es of a br i ght , l ustrous
col or; caps and stems shoul d be
f i rml y attached.
HOWTO STORE
Store i n a cool , dry pl ace or i n
ref ri gerator. Wi l l keep up to 2
weeks.
Store at room temperature unt i l
soft t o t he touch. When r i pe, pl ace
i n warmest sect i on of refri gerator.
Wi l l keep up to 5 days.
Store at room temperature unt i l
ri pe-bananas ri pen qui ckl y. Never
ref ri gerate unl ess fu l l y r i pened .
Store i n refri gerator i n a pl ast i c
bag-the bag hel ps to conf i ne t he
odor. Wi l l keep up to 8 days. ( I f
necessary, keep at room t empera
t ure unti l r i pe. )
Store i n refri gerator or i n a cool
pl ace. Wi l l keep 2 weeks or l onger .
Store unwashed and uncovered i n
ref ri gerator. Wi l l keep up to 5 days.
Store uncovered i n ref r i gerator or
i n a cool pl ace. Wi l l keep 2 weeks
or l onger .
Store i n ref r i gerator, i n cri sper.
Wi l l keep up to 1 week. ( I f neces
sary, keep at room t emperatu re
unt i l r i pe. )
Store i n refri gerator , i n cri sper.
( I f necessary, keep at room tem
perat ure unt i l r i pe. )
Store i n ref r i gerator or i n a cool
pl ace. Wi l l keep up to 2 days. Wrap
the pi neappl e i n a pl asti c bag-the
bag hel ps to keep t he fragrance
conf i ned to t he pi neappl e.
Store unwashed and uncovered i n
refri gerator. Wi l l keep up t o 2 days.
A
Acorn squash, baked, 60
Apple(s)
baked, 66
buying and stori ng, 92
-celery toss, 41
fondue fritters, 1 7
-orange pinwheel salad,
28
pi e, 72
rosy cinnamon, 60
slaw, 1 3
Applesauce, spi ced, a I a
mode, 46
Apricot crunch sundaes,
warm, 24
Artichokes
with lemon butter, 76
Asparagus
al mandi ne, 53
ski l l et, 40
Au grati n potatoes, quick,
1 4
Avocado(s)
B
orange-, salad, 64
puffy omel et Cahuenga,
55
Bacon
Canadi an-styl e, 66
maple-glazed, 55
Banana(s)
baked, 78
Barley pi l af, 80
Barleyburger stew, 34
Beans. See a/so Green
bean(s) .
oven-baked, 66
steak 'n, Mexican, 30
Beef
and peppers, curried, 75
ground
baked meatbal l s, 57
barleyburger stew, 34
chi l i con carne, 45
deep-dish hamburger
pi e, 36
Beef (cont.)
ground (cont.)
Italian spaghetti , 29
meat loaf, 56
pi neappl e burgers, 1 1
tacos, 9
l iver Ital i ano, 1 2
London broi l , 1 6
pot roast with carrots and
oni ons, 33
short ri bs, mustard, 41
Southwestern, 50
steak(s)
broi led si rl oi n, 72
London broi l , 1 6
mi nute, with butter
sauce, 1 9
'n beans, Mexican, 30
Southwestern, 50
stroganoff, 8
stroganoff, cl assi c, 82
stew, savory, 63
stroganoff
classic, 82
steak, 8
Berry(-ies) . See a/so
specific tpes of
beries.
cherry- , parfaits, 36
frosted mel on wedges
with, 32
with qui ck custard sauce,
9
Biscuit tortoni , 29
Biscuits
buttermi l k, Di xi e bake
with, 44
chived, gaucho chi cken
with, 32
crusty curried chicken
with, 32
herbed chicken with, 32
Bl ueberry cobbl er, quick,
57
Boui l l on, hot tomato, 22
Bread(s)
biscuits. See Bi scui ts.
butter sti cks, 29
cheese-onion twists, 22
corn muffi ns, qui ck, 51
cornmeal butter sticks,
45
date-nut, 66
garlic bun sticks, 36
rol l s, herbed crusty, 1 1
sesame, quick, 75
Bread puddi ng, butter
scotch, 41
Broccoli
buttered, 32
lemon-buttered, 52
Brown beauty cake, 27
Browned butter frosti ng, 39
Browni e(s)
a l a mode, 40
Alaskas, i ndividual , 8
Brussels sprouts
cherry tomato-, salad,
82
with cashews, 1 7
Butter
frosti ng, browned, 39
lemQn, artichokes wi th,
76
sticks, 29
sticks, cornmeal , 45
Butterscotch
bread puddi ng, 41
cake sundaes, 20
sauce, hot, gi ngerbread
stacks wi th, 35
c
Cabbage
Chi nese-styl e, 60
-green pepper sl aw, 21
peanut crunch sl aw, 26
slaw, 41
Cake(s)
brown beauty, 27
date, qui ck, 58
hot fudge puddi ng, 5
parfaits, 1 9
rai si n, spicy, 39
sundaes, butterscotch,
20
Canadi an-style bacon, 66
Cantal oupe, buying and
stori ng, 92
Caramel
custard, 51
pears, warm, 33
Carrots
buyi ng and stori ng, 90
parsley-buttered, 1 3
Caul iflower
salad, tangy, 51
Celery, buying and stori ng,
90
Cheese
fondue, quick, 1 0
fresh fruit and, 1 6
-onion twists, 22
Cherry
-berry parfaits, 36
ski l l et cobbl er, 48
Cherry tomato-Brussel s
sprouts salad, 82
I ndex 93
Chicken
cacciatore, 42
ceq au vi n, 71
country-fri ed, 37
crusty curri ed, with
biscuits, 32
garl i c-chi p, 40
gaucho, with chived
biscuits, 32
herbed, with biscuits, 32
herb-roasted, 68
l ivers with mushrooms, 20
Oriental fondue, 77
oven-fried, 53
paella, 54
Chi l i
con carne, 45
mixed vegetabl es, 1 9
Chi nese-style cabbage, 60
Chocolate. See a/so Hot
Fudge; Mocha.
brown beauty cake, 27
chip cooki es, 63
-ci nnamon ice cream, 44
fudge frosti ng, 27
-mocha sundaes, hot, 1 1
-peanut butter sundaes,
1 1
pears au chocolat, 1 4
pots de creme au
chocolat, 71
Ci nnamon appl es, rosy, 60
Cl assic beef stroganoff, 82
Cobbl er
cherry, ski l let, 48
quick bl ueberry, 57
Coffee. See a/so Mocha.
crunch bars, 28
Cookies
chocolate chi p, 63
coffee crunch bars, 28
Ceq au vi n, 71
Corn
muffi ns, qui ck, 51
Corni sh hen(s)
roast, 76
Cornmeal butter sticks, 45
Country-fried chi cken, 37
Crabmeat
seafood salad bowl , 22
Cranberry
-orange sal ad, 44
-pi neappl e salad, 44
rel i sh sal ad, 40
Creamed eggs with tuna,
28
Creamy scal l oped
potatoes, 56
94 I ndex
CrApes Suzette, 68 Desserts (cont.)
F H
Cucumber(s) hot fudge puddi ng cake,
Fish. See also specific Hal i but steaks, herbed, 62
buying and stori ng, 90 52
-iceberg salad, 45 ice cream. See Ice
tpes of fish. Ham
orange-, salad, 30 cream.
and talers, broi l ed, 27 and sweet potatoes,
sauce, 52 lime frappe, 1 2
buying and stori ng, 86 broi l ed, 1 7
Cupcakes, spicy rai si n, 39 melon boats with
Fondue macaroni and cheese,
Curried beef and peppers, sh
e
rbet, 74
cheese, quick, 1 0 ski l let, 35
75 melon wedges, frosted,
fritters, 1 7 spl it pea soup, 39
Curried chicken, crusty, with berries, 32
Oriental , 77 Hamburger. See Beef,
with biscuits, 32 mocha parfaits, 26
Frankfurters, 48 ground.
Curry, shri mp, 78 orange sl ush, 22
Freezi ng, 85, 86, 87 Hash browns with oni ons,
Custard peach(es)
Fritters, fondue, 1 7 easy, 72
caramel , 51 crisps, 56
Frosted mel on wedges with Herbed chicken with
peaches 'n, 21 flambe, 82
berries, 32 biscuits, 32
pumpki n, frosty, 51 ' n custard, 21
Frosti ng Herbed crusty rol l s, 1 1
sauce, qui ck, fruit with, 9 -pral i ne shortcake, 53
browned butter, 39 Herbed hal i but steaks, 62
pears
fudge, 27 Herbed lamb chops, 1 4
au chocolat, 1 4
Frosty pumpki n custard, 51 Herbed l emon mari nade,
D
caramel , warm, 33
Frosty sherbet sandwiches, 37
pi neapple fondue fritters,
1 3 Herbed noodl es, 33
Date 1 7
Fruit. See also specific Herbed sal mon steaks, 62
cake, quick, 58 pi neapple with quick
tpes of fruit. Herbed tomatoes, 8
-nut bread, 66 custard sauce, 9
buying and stori ng, 92 Herb-roasted chi cken, 68
Deep-dish hamburger pi e, pot de creme au
compote, spiced, 21 Honey-peanut butter
36 chocolat, 71
cup, fresh, 55 sundaes, 1 1
Desserts pral i ne squares, 34
fresh, and cheese, 1 6 Hot chocolate-mocha
apple(s) puddi ngs. See Puddi ng(s).
medley, 75 sundaes, 1 1
baked, 66 pumpkin custard, frosty,
salad, fresh, 52 Hot fudge
fondue fritters, 1 7 51
with qui ck custard sauce, -cinnamon sundaes, 30
pi e, 72 quick fix-ups, 1
8 9 puddi ng cake, 52
rosy ci nnamon, 60 rainbow parfaits, 42
Fudge frosti ng, 27 sauce, 30
applesauce, spiced, a Ia raspberry creme, 70
Hot German potato salad,
mode, 46 sauces. See Sauce,
48
banana dessert.
G
Hot tomato boui l l on, 22
baked, 78 sherbet. See Sherbet.
fondue fritters, 1 7 strawberry fondue Garl i c bun sti cks, 36
berries with qui ck fritters, 1 7 Garl i c-chi p chi cken, 40
custard sauce, 9 strawberry shortcake, 53 Gi ngerbread stacks with
blueberry cobbl er, quick, sundaes. See
S
undaes. hot butterscotch Ice cream. See also
57 Di l l sauce, 52 sauce, 35 Sundaes.
brownie Alaskas, Di xi e bake with buttermi l k Grapefruit applesauce, spiced, a I a
i ndi vi dual , 8 biscuits, 44 buying and stori ng, 92 mode, 46
brownies a I a mode, 40 Duckl i ng orange and, salad, 63 bi scui t tortoni , 29
cake. See Cake(s). a I ' orange, 80 tomato- , salad, 20 browni e Alaskas,
caramel custard, 51 buying and stori ng, 87 Grapes, buyi ng and i ndi vidual , 8
cherry-berry parfaits, 36 stori ng, 92 browni es a I a mode, 40
cherry ski l l et cobbler, 48 Gravy cake parfaits, 1 9
cookies. See Cookies.
E
kettle, 33 caramel pears, warm, 33
crApes Suzette, 68 pan, 37 chocolate-ci nnamon, 44
fondue fritters, 1 7 Egg(s) Greek sal ad, 70 gi ngerbread stacks with
fruit creamed, with tuna, 28 Green bean(s) hot butterscotch
compote, spiced, 21 Del moni co, 28 buttered, 48 sauce, 35
cup, fresh, 55 puffy omel et Cahuenga, mushroom, 81 orange sl ush, 22
fresh, and cheese, 1 6 55 salad, mari nated, 55 peaches flambe, 82
medley, 75 sauce, 52 -tomato vi nai grete, 32 puffs, mocha, 81
with qui ck custard Eggplant tossed salad, 1 2 pumpki n custard, frosty,
sauce, 9 broil ed, with tomato Green rice, 78 51
gi ngerbread stacks with sauce, 24 Green salad, tossed, 58 Iceberg s
a
l ad, cucumber-,
hot butterscotch buying and stori ng, 90 Ground beef. See Beef, 45
sauce, 35 Endive toss, tomato-, 81 ground. Italian spaghetti , 29
K
Ketle gravy, 33
Kitchen know-how, 47
L
Lamb
chops, herbed, 1 4
paties, broi l ed, 24
shish kabobs, 70
Lemon
butter, artichokes with,
76
-buttered broccol i , 52
-chive ptatoes, 21
-fresh mushroom salad,
37
-herb marinade, 37
Lettuce
wedges
with tangy corn
dressi ng, 1 7
with Waldorf dressi ng,
39
Lime frappe, 1 2
Liver(s)
chicken, with mush
rooms, 20
Ital iano, 1 2
London broi l , 1 6
Luncheon meat
Dixie bake with butter
mi l k biscuits, 44
M
Macaroni and cheese,
ski l l et, 35
Maple-glazed bacon, 55
Marinated green bean
salad, 55
Meat. See also specific
tpes of meat.
buyi ng, 84, 88-89
cooking methods, 88-89
stori ng, 84-85
Meat loaf, 56
Meat loaves, mi ni , 56
Meatballs, baked, 57
Melon
boats with sherbet, 74
wedges, frosted, with
berries, 32
Mexican steak 'n beans, 30
Mi nute steaks with buter
sauce, 1 9
Mixed vegetable salad, 66
Mixed vegetables, chi l i , 1 9
Mixed vegetables,
parsleyed, 68
Mocha
chocolate-, sundaes,
hot, 1 1
ice-cream puffs, 81
parfaits, 26
Muffi ns, quick corn, 51
Mushroom(s)
green beans, 81
-lemon salad, fresh, 37
rice, 1 6
Mustard short ribs, 41
N
Nessel rode sundaes, 20
Noodles
almondi ne, 1 1
herbed, 33
parsleyed, 8
poppy seed, 82
Nutmeg spi nach, 28
0
Omelet Cahuenga, puffy,
55
Oni on(s)
salad, wi lted French, 24
Orange(s)
and grapefruit salad, 63
apple-, pi nwheel salad,
28
-avocado salad, 64
cranberry-, salad, 44
-cucumber salad, 30
pork chop ski l let, 58
slush, 22
Oriental fondue, 77
Oven rice, 57
Oven-baked beans, 66
Oven-fried chicken, 53
Oven-fried pi ke, 21
p
Pael l a, 5
Pan gravy, 37
P-arfaits
cake, 1 9
cherry-berry, 36
mocha, 26
rainbow, 42
Parsley(ed)
-buttered carrots, 1 3
buying and stori ng, 9 1
mixed vegetables, 68
new potatoes, 53
noodl es, 8
Pastry for pies, 73
Pea soup, split, 39
Peach(es)
crisps, 56
flambe, 82
'n custard, 21
-praline shortcake, 53
Peanut butter
chocolate-, sundaes, 1 1
honey-, sundaes, 1 1
Peanut crunch slaw, 26
Pear(s)
au chocolat, 1 4
salad, stuffed, 1 9
warm caramel , 33
Peppers
beef and, curried, 75
Spanish, 57
Pie(s)
apple, 72
deep-dish hamburger,
36
pastry for, 73
Pike, oven-fried, 21
Pi laf, barley, 80
Pi neapple
burgers, 1 1
cranberry-, salad, 44
puddi ng, 45
ribs, 60
tomato-, salad, 20
with quick custard sauce,
9
Poppy seed noodl es, 82
Pork
bacon
Canadian-styl e, 66
maple-gl azed, 55
chop(s)
Creole, 26
ski l let, orange, 58
smoked, 1 3
Di xi e bake with butter-
mi l k biscuits, 44
frankfurters, 48
ham. See Ham.
Oriental fondue, 77
ribs
pi neapple, 60
sweet-and-sour, 60
I ndex 95
Pork (cont.)
sausage and sauerkraut
with dumpl i ngs, 46
sweet-and-sour, 74
Pot roast with carrots and
onions, 33
Potato(es)
au grati n, quick, 1 4
baked, 62
broi l ed fish and taters, 27
hash browns with
oni ons, easy, 72
lemon-chive, 21
parsleyed new, 53
salad, hot German, 48
scalloped
creamy, 56
quick, 40
sweet. See Sweet
potatoes.
Pots de creme au chocolat,
71
Poultry. See also specific
tpes of poultr.
Pral i ne squares, 34
Puddi ng(s)
bread, butterscotch, 41
fruit with quick custard
sauce, 9
mocha parfaits, 26
peaches 'n custard, 21
pears au chocolat, 1 4
pi neapple, 45
pots de creme au
chocolat, 71
Spanish sundaes, 1 9
Puddi ng cake, hot fudge,
52
Puffy omel et Cahuenga, 55
Pumpki n custard, frosty, 51
R
Rainbow parfaits, 42
Raisin cake, spicy, 39
Raisin cupcakes, spicy, 39
Raspberry creme, 70
Relishes, fresh vegetable,
46
Ribs
pi neappl e, 60
sweet-and-sour, 60
Ri ce
green, 78
mushroom, 1 6
oven, 57
wild, with mushrooms
and almonds, 76
96 I ndex
Rock Corni sh hens. See
Cornish hen(s).
Rol l s, herbed crusty, 1 1
Romaine salad, tossed, 71
Ros
y
ci nnamon appl es, 60
s
Salad(s)
apple
-celery toss, 41
-orange pinwheel , 28
sl aw, 1 3
cabbage-green pepper
sl aw, 21
cabbage slaw, 41
caul iflower, tangy, 51
cherry tomato-Brussel s
sprouts, 82
combos, tossed, 59
cranberr
y
-orange, 44
-pi neappl e, 44
rel i sh, 40
cucumber-iceberg, 45
fruit, fresh, 52
gourmet tossed, 72
Greek, 70
green, tossed, 58
green bean
marinated, 55
-tomato vi nai grete, 32
tossed, 1 2
lemon-fresh mushroom,
37
lettuce wedges
with tangy corn
dressi ng, 1 7
with Wal dorf dressi ng,
39
oni on, wi l ted French, 24
orange
and grapefruit, 63
-avocado, 64
-cucumber, 30
peanut crunch sl aw, 26
pear, stuffed, 1 9
potato, hot German, 48
romai ne, tossed, 71
sauerkraut, 1 3
seafood, bowl , 22
spinach, fresh, 42
spinach, tossed, 29
tomato(es)
-endive toss, 81
-grapefruit, 20
herbed, 8
-lneappl e, 20
vegetable, mi xed, 66
Salad dressi ng(s)
corn, tangy, 1 7
lemon herb mari nade, 37
l emon-oi l , 70
oi l -and-vinegar, 58
orange, 64
Waldorf, 39
Sal mon
l oaf, 52
steaks, herbed, 62
Sauce, dessert
custard, qui ck, with frui t,
9
hot fudge, 30
Sauce, mai n di sh
cucumber, 52
di l l , 52
egg, 52
sweet-and-sour, 74
Sauerkraut
salad, 1 3
sausage and, with
dumpl i ngs, 46
Sausage and sauerkraut
with dumpl i ngs,
46
Scalloped potatoes
creamy, 56
quick, 40
Scalloped tomatoes, 35
Scallops
Oriental fondue, 77
Seafood salad bowl , 22
Sesame bread, quick, 75
Sherbet
cake parfaits, 1 9
frosted melon wedges
with berries, 32
melon boats with, 74
rainbow parfaits, 42
sandwi ches, frosty, 1 3
Shi sh kabobs, l amb, 70
Short ri bs, mustard, 41
Shortcake
peach-pral i ne, 53
strawberr
y
, 53
Shri mp
curry, 78
Oriental fondue, 77
paella, 54
seafood salad bowl , 22
Ski l l et asparagus, 40
Ski l let macaroni and
cheese, 35
Sl aw
appl e, 1 3
cabbage, 41
cabbage-green pepper,
21
peanut crunch, 26
Smoked pork chops, 1 3
Souffl e, spi nach, 81
Soup
hot tomato boui l l on, 22
split pea, 39
Southwestern beef, 50
Spaghetti , Ital i an, 29
Spanish peppers, 57
Spanish sundaes, 1 9
Spi ced appl esauce a I a
mode, 46
Spiced fruit compote, 21
Spiced tea, 78
Spi cy rai si n cake, 39
Spi cy rai si n cupcakes, 39
Spi nach
nutmeg, 28
salad, fresh, 42
salad, tossed, 29
souffl e, 81
Spl i t pea soup, 39
Squash. See a/so Zucchi ni .
acorn, baked, 60
Stew
barleyburger, 34
savory beef, 63
Strawberry( -i es)
cherry-berry parfaits, 36
shortcake, 53
Stuffed pear salad, 1 9
Succotash, 44
Sundaes
apricot crunch, warm, 24
butterscotch cake, 20
chocolate-peanut butter,
1 1
honey-peanut butter, 1 1
hot chocol ate-mocha, 1 1
hot fudge-ci nnamon, 30
Nessel rode, 20
Spani sh, 1 9
Sweet-and-sour pork, 74
Sweet-and-sour ri bs, 60
Sweet potatoes
T
baked, 41
ham and, broi l ed, 1 7
Tacos, 9
Tea, spi ced, 78
Tomato(es)
boui l lon, hot, 22
broi l ed, 1 4
Tomato(es) (cont.)
cherry, -Brussel s sprouts
salad, 82
-endive toss, 81
-grapefruit sal ad, 20
green bean-, vi nai grette,
32
herbed, 8
-pineappl e salad, 20
scal loped, 35
Toppi ngs, yogurt, 75
Tortoni , biscuit, 29
Tossed green sal ad, 58
Tossed romai ne sal ad, 71
Tossed salad, gourmet, 72
Tossed salad combos, 59
Tossed spinach sal ad, 29
Tuna, creamed eggs with,
28
Turkey, buyi ng and stori ng,
87
v
Vegetabl e(s) . See a/so
specific tpes of
vegetables.
buyi ng and stori ng, 90-91
chi l i mi xed, 1 9
Oriental fondue, 77
parsleyed mixed, 68
rel i shes, fresh, 46
salad, mixed, 66
w
Wal dorf dressi ng, letuce
wedges with, 39
Warm apricot crunch
sundaes, 24
Warm caramel pears, 33
Wild rice with mushrooms
and almonds, 76
Wi lted French oni on salad,
24
v
Yogurt toppi ngs, 75
z
Zucchi ni
broi l ed, 1 4
Parmesan, 42

Betty Crocker's Dinner For Two Cookbook

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