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Show Movable feast from Spain to Denmark i : 1 pj Cooking : yp Corner serve, spoon wheat mixture into serving dish, accompany accompa-ny with Romaine leaves to be used as scoops. Makes six servings. RATATOUILLE PROVENCALE 1 large eggplant 6 cup French olive oil 1 green pepper, chopped 3 cloves garlic, chopped 2 onions, chopped 4 tomatoes, chopped 2 zucchini, diced 1 tsp. Heroes de Provence Pro-vence Salt and pepper 4 lb. French cheese, Beaumont, St. Pau-lin Pau-lin or Emmental, thinly sliced Cut eggplant in half lengthwise and scoop out pulp, leaving shell one-half inch thick. Dice eggplant pulp. Heat oil and saute green pepper, garlic and onions for 10 minutes. Add diced eggplant, tomatoes, zucchini and herbs. Simmer for IS to 20 minutes or until vegetables are mushy. Season Sea-son to taste with salt and pepper. Spoon mixture into reserved eggplant shells. Top with cheese slices and bake in preheated moderate oven, 350 degrees, for 30 minutes or until cheese is melted and lightly browned. Makes about four servings. GOLDEN FRIED CAMEMBERT Canned Danish Camembert Egg white, lightly beaten Flour for coating Plain fine bread crumbs, for coating Cooking oil Butter Chill Camembert and cut into small wedges. Coat with egg white, flour, then egg white again. Cover evenly with bread crumbs. Refrigerate. Refri-gerate. Just before serving, saute cheese until golden in small amount of hot oil and butter, turning to brown on all sides. Drain on paper towels. Serve with toast rounds, fresh fruit and black currant jam. Vi cup lightly packed chopped parsley 2 tbsps. chopped mint j cup chopped natural natu-ral almonds, toasted 4 cup raisins 4 cup lemon juice V cup vegetable oil H tsp. salt Vi pepper Romaine lettuce leaves Measure bulgur into large bowl. Pour boiling water over it just to cover. Set aside about 30 minutes until water is completely absorbed. ab-sorbed. Add remaining ingredients except Romaine. Toss thoroughly. Cover and chill at least two hours. To By JEANNETTE BRANLN Copley News Service "Progressive dinners" moving from home to home for various courses always al-ways have been popular among young couples. It's a good way to show off a new home, or a new baby, or just to offer hospitality without the work of preparing the entire dinner. Consider making a progressive pro-gressive dinner a culinary trip abroad. The soup course could be Gazpacho, inspired by Spain's sunny Andalusia area. Salad could be Tab-bouleh, Tab-bouleh, favored by many Mediterranean nations, scooped from a bowl with romaine leaves. The main course might be Ratatouille, beloved in Provence, the southern region of France. For dessert, move in imagination imagi-nation to Denmark, for hot Camembert with fresh fruit and black currant jam. Here are good and tested recipes for the international progressive dinner ZESTY GAZPACHO SOUP 1 (104 or) can condensed con-densed beef broth 14 cups vegetable juice or 1 (12 oz.) can vegetable juice 1 cup seeded and chopped cucumber 4 cup seeded and chopped tomato 4 cup chopped green pepper 1 tbsp. lemon juice 2 small cloves garlic, crushed Dash of liquid hot pepper pep-per seasoning In a large bowl, combine beef broth, vegetable juice, cucumber, tomato, g'"en pepper, onion, lemon juice, garlic and hot pepper seasoning. sea-soning. Stir until blended. Cover and refrigerate at least four hours or until serving time. Serve with crackers, bread sticks, or corn and sesame chips. Makes four cups. ALMOND TABBOULEH 1 cup bulgur (cracked wheat) cup sliced green onions |