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Show FAMILY WEEKLY COOKBOOK SAUCES to Capture a Mysterious Taste of the Orient MELANIE DE PROEFT Food Editor Basting with its marinade gives Chicken Cantonese an alluring glaz. It's new. It’s exciting. It can be a little complicated,too. But, listen.Life can be easier for you. Tampax tampons— the modern internally worn @ Poultry, fish, and pork—staple foods of the Orient—are usually abundant in the American market. Onerecipe for each features a provocative and harmonious sauce adapted to the Americantaste. sanitary protection—all but do away with “difficult days” Apple-Chicken Cantonese You maynot knowit, but Tampax tampons were normalactivities. You keep on doing whatever you wantto —completely unhampered. Alwaysfeeling confident and secure. And remember: both the Tampax tamponandits container-applicator just flush away. Whatcould be simpler than that? Try Tampax tampons now. Available in 3 absorbency-sizes —Regular, Super and Junior— 3 large Winesap apples, quar- 3 to 4 teaspoons lemonjuice tered, pared, and cored 1. Sprinkle chicken pieces generously with Accent and rubin, Place pieces skin side down in a large shallow baking pan. 2. Pour the marinade over chicken. Coverand let stand at least 2 hrs., basting two or three times. 3. Bake at 350°F. 40 min., basting occasionally with the marinade. Turn chicken over, add apple pieces, and spoon marinade over all. Basting occasionally, continue baking 40 min., or until thickest pieces of chicken are tender when pierced with a fork. 4, Transfer chicken and apples to a warm platter. About 6 servings Apple Marinade wherever such products 3 2 Yy Y Y 2 are sold. Dress by Whippet tablespoons sugar teaspoons cornstarch cup soy sauce cup lime juice cup catsup tablespoons vegetable or peanut oil 1 large Winesap apple, grated 3 minced lions: 2 cloves garlic, minced Blend ingredients thoroughly. TAMPAX® TAMPONS ARE MADE ONLY BY TAMPAXINCORPORATED. PALMER. MAGS, 0 1% cups flaked coconut 1% cups water 1 pkg. (2 oz.) dried Japanese mushrooms 1 Ib, sole or otherfish fillets Cornstarch 1 egg, slightly beaten Butter or margarine 2 teaspoons cornstarch developed by a doctor over 30 You can’t even feel them when they're properly in place. But perhapsthe best thing about them is that there's nothing to interfere with your Sauce 6 large chicken pieces (legs and breasts) Accent Apple Marinade (see recipe) years agoforgirls just like you. Fish in Coconut-Mushroom Family Weekly, February 25, 1968 1 scallion, sliced 1, Put coconut and water into a saucepan; bring to boiling. Strain, pressing coconut to extract liquid; reserve % cup of the coconut for garnish (see Toasted Coconut recipe). Return liquid to saucepan and set aside. 2. Soak mushrooms according to package directions until softened. Drain reserving liquid. Set 8 or 9 mushroomsaside for garnish; slice remaining niushrooms and reserve. 3. Dip fillets into cornstarch, egg, and again into cornstarch, coating all sides. Heat enough butter or margarine to cover the bottom of a large skillet. Add fillets and cook about 2 min. on each side, or until lightly browned andfish flakes easily when tested with a fork. Arrange fillets on a heated platter and set aside in warm place. 4. Biend 2 tablespoons of the mushroom liquid into the 2 teaspoons cornstarch until smooth. Add with the sliced mushrooms andlast five ingredients to the coconutliquid in saucepan. Bring rapidly to boiling, stirring constantly, and cook until slightly thickened. 5. Spoon sauce over fish; garnish with Toasted Coconut and whole mushrooms, heated in some of their liquid. About 4 servings ‘Toasted Coconut: Heat 1 tablespoon butter or margarine in a skillet; add the % cup drained coconut and heat until lightly browned,stirring occasionally. Oriental Barbecued Spareribs 4 % 2 1 lbs. spareribs cup packed light brown sugar tablespoons cornstarch teaspoon Accent % cup soy sauce \ cup cider vinegar Y, cup finely chopped crystallized ginger 2 cloves garlic, minced 1. Cut spareribs into serving-sized pieces and put into a large saucepot. Add enough water to cover. Cover, bring to boiling, reduce heat, and simmer 1 hour. 2. For the sauce, blend the next three ingredients, then mix in the remaining ingredients. 3. Drain spareribs and dip each piece into the sauce, coating well. 4. Transfer pieces to a broiler rack. Put under broiler with tops of ribs about 3 in. from heat source. Broil about 5 min., or until richly browned, brushing two er three times with the sauce. Turn ribs and brush generously with sauce. Broil second side until richly browned, about 8 min., brushing once or twice with sauce. Serve with fluffy cooked rice and garnish with Mandarin oranges. About 6 servings |