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Show " 4Jf,FcmiIyVtIJy n&dpj cnJ ttsrW by ore pre part d n 0) ; (s) ' (0 2J (o kCdtJKay Arts ImSttvt a MELANIE PS PROFT ' r1 h, last-minu- te . Curried Chief ten 'Perfection r and caps of Vi - lb. muthroomt Vi cup ... ' v. t- flour 'ifal ' fc'i itfiliA 6 ,41 Mi tt ir" eM-ye'I- ow or iRsfcTly green-tipp- bananas "1 - 'ill n - . y nw i mm iiiiiiiHwipim - 3 v- - ' chopped almonds. with curry condiments: freshly Serve grated coconut, white raisins, Indian chutney and Broiled Bananas. 6 to 8 servings Set temperature control of range at Broil ed Arrange bananas on broiler rack. Brush generously with Me&ed butter or margarine "' Sprinkle with Few cjrains ct n Whether prepared in splendor in the chafing dish or in a skilkt, this tempting dish will delight the discriminating hostess and her gucsta! a ing, stirring constantly; cook 1 to 2 min. longer. Blend chicken into sauce. Stirring occasionally, cook until chicken is thoroughly heated. Sprinkle over top the BROILED BANANAS - Peel ! ' , Melt in chafing pan (or large skillet) over direct heat Yt cup butter or margarine Add mushrooms to chafing pan with Va cup flnoly chopped onion Vi cup finery chopped ctlery Cook until onion is transparent, stirring occasionally. Blend in a mixture of I teotjpoon moiiosodlum . ulutamc? ' Heat until mixture bubbles, stirring constantly. Remove from heat. Gradually stir! into dialing pan 2 cups quick chicken bouOIon (2 chicken bouiUon cubes dUiorved In 2 cupe hot wcter) ;2 cupicrtom Return to heat and bring rapidly to boil1 toasted almonds Wipe with a clean, damn doth, cut off Uds of stems and slice lengthwise through stems 2 etpoont curry powder .1 teotpoon'toll. t Coarsely chop and set aside; Yi cup (about unblaiKhtd, -- ' : or a bit of horse-radiscrumble in a little blue cheese or blend in a few drops of almond extract. And try new cookery methods chicken in a chafing dish or bananas under the broiler. By avoiding rush, you gain the opportunity for care-fre- e hospitality. Cut into strips and set aside enough cooked chicken to yield '! 4 cup chicken i v c c - - V- You can enjoy your guests to the utmost, and present your most attractive self to them, if you do most of the planning and preparing in advance. Family Weekly suggests that when you plan plan daringly! To such favorites as chicken or tuna or appetizers, add a dash of the unusual in spices. Add curry . ' nary ;;a. fizzle! viffh -- '''' - iJ .... fli staff f&m occfiOttifs of th " n - v-- orhigher). Place in broiler with bananas 3 in. from source of heat for 5 min., or until bananas, are lightly browned and tender when pierced with a fork. Serve on warm serving plate; garnish (500"F tops of with parsley. 6 scrringi rstjie . L Groon Boons with Almonds Fronch-Sty- lo Wash, break off ends and French (cut lengthwise into fine strips) VA lbs. (about 5 cups) ere" beans Cook uncovered in a small amount of boiling, salted water about 15 to 20 min., or until tender. (Or use two pkgs. frozen French-styl- e beans. Break apart gently green with fork or spoon while cooking. Follow directions on package for ,10-o- z. . time and amount of water.) While beans are cooking, coarsely chop Va cup (about .) lt-ox- blanched almonds IV t 4' Melt in a skillet ' V' tablespoon butter or margarine.'.',. Add nuts and cook over medium heat, stirring constantly until al1 . monds are lightly browned. When beans are tender, if necessary drain immediately. Add almonds to beans with 3 tablespoons butter or marsarine, melted and ... -browned salt teaspoon Va teaspoon lemon juice Va teaspoon rosemary or savory Toss gently and turn into warm serving dish. - m : . 4 or 5 tervings ''f'A c IV- - MAC Of 7, 14 ... rrrXlt ISACASra 7 I |