Show Family Wmmkly MELANIE DE Cookbook MOfT Food Editor It's often the unique unusual ingredients that contribute distinction and fine flavor to everyday food The achievements of great cooks rest on SWEET-SOU- R imaginative TO combinations of spices herbs and flavors Be creative! Be different! Dare to experiment1 pskpabi: 20 um 2 s pkgs frasen 10-o- 1 1 1 PURPLE PLUM CRUNCH to npAu: 30 mu 5 nip pitted to mu: puitmd fmk purple cap firmly packed brews sugar 3 lableepoofia floar M 40-- 45 unf phw K cap batter melted aad coaled 1 cap sifted floar ’ leap safar 1 M M 1 tearpooa baking powder tearpooa ah tearpooa ground mace egg well bealea Put plums into an ungreased shallow ing dish or casserole 1 baking powder salt and mace add to the beaten egg and stir with a fork until mixture is crumbly Sprinkle evenly over plums in baking dish Pour the melted butter evenly over the topping 4 Bake at 375 F 40 to 45 minT or until topping is lightly browned Serve warm with cinnamon whipped cream or Orange Whipped Cream-CheeTopping 6 to 8 servings se ' 2-- qt bak- ' 2 Sprinkle plums with a mixture of brown sugar flour and cinnamon mix gently with a fork 3 To prepare topping sift together flour sugar GREEN BEANS Topping (about Orange Whipped Oeant-Chee- sc 114 cups) —Beat 8 oz softened cream cheese until very fluffy Blend in 1 tablespoon sifted confectioner's sugar and 2 teaspoons grated orange peel Gradually add 2 tablespoons cream and 2 tablespoons orange juice beating until smooth Spoon into aT serving bowl French-styl- e green beans medial she onion sliced dose garlic miaced bay leaf 14 teaspoon salt Few grains grwaad nutmeg Few grains black pepper 3 tablespoons tarragon vinegar 2 tablespoons sugar 3 wkole cloves 3 tablespoons butter or Margarine 1 tablespoon chopped parsley 1 Cook beans according to package directions using the onion garlic bay leaf salt nutmeg and black pepper Drain reserving liquid Remove bay leaf Set beans aside to keep warm 2 If necessary add water to reserved liquid to measure cup liquid Add the vinegar sugar and cloves to liquid Bring to boiling boil until lf about 2Q min liquid is reduced about Remove doves Stir in the butter and parsley Pour sauce over beans Serve immediately 6 to 8 servings one-ha- |