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Show MomeCookin' By Angle Martin TF:T;TWTtd tether you are having a few friends in to help you bring in the New Year or have planned a glamorous party, I have just the recipes for you For a small group, have you tried a Fondue pot? This is lots of fun and m can even have several pots going-one with cheese, one with oil to use ijth chunks of steak and maybe even a dessert one with a chocolate sauce. This is a simple recipe for cheese fondue which we use quite a bit -"""" CHEESE FONBUE - I (Recipe may be easily doubled) I I a cup Sauterne or other dry white wine ( I l inedium clove garlic, minced I I slices (4 ounces) natural Swiss cheese, torn in pieces J I 2 tablespoons flour I 1 can (10 ounces) condensed Cheddar cheese soup I pjj or Italian bite size pieces of bread j j in saucepan or fondue pot, simmer wine and garlic. Combine cheese ! and flour; gradually blend into wine. Heat until cheese melts, stir now I and then. Blend in soup, heat, stirring until smooth. Spear bread with fork I or toothpick and dip into fondue. Makes 2 cups. J J This is also good with bite size pieces of cooked franks, lobster, shrimp I j or artichoke hearts. I 'For a medium size party, from my daughter's house comes her7a"vorite ' company recipe. f SWEET AND SOUR PORK ! II ! ni lbs boneless pork shoulder. Brown in a little oil and season with salt I and pepper. I 1 i can pineapple tidbits-reserve juice I 4 I lgreen pepper, cut in strips I " I 1 large onion, sliced thinly 4 2 carrots, sliced thinly 1 cup mild barbecue sauce . ? Brown and season meat, drain oil. Drain pineapple. Use pineapple juice I in the following measurements: cup to each cup barbecue sauce. ' I Add to meat and simmer meat and sauce approximately 45 minutes. Add ! 1 sliced vegetables and cook approximately 10-15 minutes. Thicken with ! cornstarch and serve over rice. i L i And this is one of my old stand bys for a nice New Year's Eve Buffet: 1 'ftimmm - , . , CHOP SUEY I lb round steak lb pork , y4lb veal (or you may use 2 lbs round steak) J 2 cups chopped celery I 1 cup chopped onion I I 2 tb molasses j '! bottle soy sauce I I l lb bean sprouts (fresh or canned) I I l can sliced mushrooms I H Cut meat in small pieces, fry in butter until brown. Cook 1 Vfe hours with i I small amount of water. Add celery and onions cut in small pieces. Add I molasses and soy sauce and cook for another hour. Add cooked sprouts, I :i I mushrooms, and thicken with a little cornstarch. Serve with rice or I .( I Chinese noodles. I This may be made the day before and let stand overnight. i , i ' For a large group, this is a recipe that my family has used for years and I use it for other party occasions besides New Years. j I MEAT BALLS ; ! I 3 3 lbs hamburger j li lb pork sausage I I 2Vi cups bread and cracker crumbs . j I 1 small carton sour cream ! I 14 onion (chopped) J I 14 green pepper (chopped) I 2 stalks celery (chopped) ! j 2 eggs, beaten I salt and pepper to taste I Smidge of garlic salt and ginger . j I 1 tbl Worcestershire Sauce I I Roll in balls and bake 350 for approximately 30 minutes. I I SAUCE j I 1 bottle ketchup (large size) I d 2 tb or more horseradish (to taste) 1 tsp lemon juice I I 1 tb Worcestershire Sauce , I Few shakes Tobasco Sauce J n Add water to make a medium sauce. Boil about 5 minutes. j Add meatballs and simmer approximately 10 to 15 minutes. Add more ( and ater if sauce is too thick. (Meatballs are better the 2nd or 3rd day-so ( m make up ahead. BUT DO NOT stack meatballs on top on one another as I "ley will stick together. ' M some" SSte Ye"'s Eve "" ' " IP- The. are m mm I PARTY DIPS I M cup mayonnaise I j V4 cup sour cream j 1 tb lemon juice j 1 envelope Italian dried salad dressing I Mut abovOoUow out red cabbage and fill with dip. Serve with chips, etc. CURRY SHRIMP J . 1 can cream of mushroom soup I 16 cup milk j j 2 tsp curry powder I j 2 cans tiny shrimp I j Mix above and heat slowly. Serve warm with crackers. HAPPY NEW YEAR! I ' "" j |