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Show LET'S EAT Serve South American Dishes, Give Your Guests a Treat I By IDA IAILEY ALLEN I mat hr at w garden party charming, arnt looking, dark-eyed, dark-eyed, dark-haired woman, Mrs. Grac Lockardof Croton, N. T. "My interest has centered for a long time on food," she re marked, "although now I am not doing anything professional." "I introduced th first American Ameri-can Ice cream Into Bogota." "You mean Bogota, In Colombia, Colom-bia, South America? How did that happen ?" "My husband was there on business In the 1930s when th depression hit the United States. We were sure the people of Bogota would like American Ice cream: ao w decided to stay there and Introduce it. We sent to th atate for freezer and I worked out formulae suited to th materials and utensils at hand. Her 1 her dinner menu. It I South American atyle, but th recipes have been adapted for service In any American horn. Dinner for G Dears South America Style Appetizers andor Fruit Juic Anchovy and Avocado Csnapea Fresh Fillets Baked in Paper or Baked Whole White Fish French Fries Shredded Green Beans Chicken Valencianno Chocolate Souffle with Whipped Cream Coffee (Recipes terv six to eight) Freak Fish Fillets Baked ta Paper Cases Thl call for a fish paste and 1 lbs. fish fillets. First mak th paste. Saute 2 tbsp. minced onions In 2 tbsp. butter or olive oil until yellowed. Add H lb, minced fresh or canned lobater, H lb. minced fresh or canned shrimp, and aaute min. Stir in 4 tbsp. flour, H tsp. salt and tsp. pepper. Beat I eggs until frothy and stir Into the fish paste. Arrange the fish fillets Individually In paper eases aa follows: For each person us a good-sized sheet of plain whit letter paper. Brush with butter. Then using 2 tbsp. of the fish past mak t layer on th paper about 2 in. by I in. On this fit a corresponding sized section of fish fillet, any kind. 8 moodily cover with more ft ah paste. Fold up the paper and twist th end together, or fold them over neatly and fasten with 2 paper dipe. Place on an oiled pan and baked In a hot oven, 440 degrees F. until the paper la brown, about 80 min. Place each (erring (err-ing In the paper on a plat. But, remove any paper clips Serve very hot. All persons "open" their own! Chickea Valeria This mtereetlng dish ta a com- I binatlon of chicken, rice, and shell fish, usually oyster and shrimp. Here la the Americanized American-ized version: Clean a S-lb. roasting roast-ing chicken. Singe, twees out the feather; scrub with mild soapy water. Then rinse with tepid water. Cut Into sections a for a trie and season with 1 tap. salt and tsp. pepper. Next, In a very Urge skillet heat H . oltre oil. vegetable oil or ' shortening. Add the chicken. H c chopped peeled onions, 1 peeled crushed section garlic and 3 c dry rice from the package Slow-fry In the f at until the no Is yellowed. Next, transfer this te a large kettle. Pour in I e. boiling water and add 4 bouillon cubes dissolved dis-solved m U c water. Simmer covered for 43 min, er until the rice is thoroughly cooked. Then stir through 1 411 as.) can oysters oys-ters and their juice, and 1 can baby shrimp, which has been drained. Cover and bak IS min. Serve garnished with a second can of jumbo shrimp, which have been heated, and with strips of plmiento and greea pepper. Border of parsley. |