OCR Text |
Show RECIPE BASE Lightly butter a aside.; a kernel of rice is, entirely , ring mold and set 1-- qt. t$ - u saucepan Prepare in a heavy 2 qts. quick chicken broth (8 chicken bouillon cubes dissolved in 2 qts. hot water) 3-- qt. Add teaspoon salt Va teaspoon white pepper 14 teaspoon ground thyme- Va teaspoon marjoram Bring chicken, broth to boiling and add gradually so boiling will not stop until when pressed between fingers. soft Drain rice in a colander or sieve, reserving 1 cup of cooking liquid for use in preparing sauce. Rinse rice with hot wa ter to remove loose starch. Keep rice hot by placing colander over hot water and covering with a folded towel. in a Melt 1 heat low - . cup uncooked rice Rice (The Industry no longer considers it necessary to wash rice before' cooking.) Boil rapidly, uncovered, 15 to 20 min., or 3 " ' 1 saucepan over ' toblespoons butter or margarine Blend in 3 Va medium-siz- e a mixture of tablespoons flour teaspoon salt teaspoon white pepper Few I' and stantly, the reserved cooking liquid' cup milk Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 min. longer Keep sauce warm over hot water while preparing beans. Cook according to directions on package contents of 1 pkg. (10 01.) froxen lima beans Break apart block of beans with fork or spoon while cooking. " While beans are cooking, melt in' a skillet over low heat J 2 tablespoons grains paprika Heat until mixture bubbles. Remove from heat. Add gradually, stirring con- - butter or margarine Add and cook until transparent 1 tablespoon finely chopped onion Turn the cooked rice into a bowl. Add contents of skillet and V4 teaspoon turmeric Using a fork, toss gently to mix Turn rice mixture into the prepared mold, packing down with a spoon. tKor-ough- ly. When lima beans are tender, drain, if necessary, and stir into the. sauceT To unmold rice, cover ring mold . with a warm serving platter. Invert. and remove ring mold. Pour creamed lima beans into center of rice ring. Sprinkle with Paprika Serve immediately. 6 servings Creamy Car rot h in nice King Follow Base Recipe; substitute cooked carrots for the lima beans. ",4 T Set out a heavy skillet and a roasting cover. pan having a tight-fittin- g For Ribs Wipe with a clean, damp cloth 2 sections (about 4 lbs.) spartribs, cracked through center Cut into serving-siz- e pieces. Coat meat a with mixture of evenly Vj cup flour ' 2 teaspoons salt V4 teaspoon pepper ; 1 Vj cups quick meat broth (2 beef bouillon cubes or tablespoons fat Add ribs to fat and brown slowly "on both sides. 3 While meat is browning, prepare. teaspoon concentrated meat extract dis- solved in 1 Va cups hot water) Mix into meat broth 'A cup ketchup V 3 tablespoons Worcestershire sauce (. ' 2 tablespoons vinegar Va teaspoon celery salt f Vi teaspoon cayenne popper 3 whole cloves 1 3 whole Melt in the heavy skillet 1 allspice Va bay leaf Va clove garlic, minced Cut off root end and a thin slice from stem end of 1 medium-sh- e onion Peel, jinse, , finely chop, and set aside. Put meat into the roasting pan" Pour broth mixture over, browned ribs. Add chopped onion. Cover and put in 350F oven for about 1 hrs., or until ribs are tender. With a slotted spoon, remove meat from pan to a warm serving platter. Set aside to keep warm while preparing sauce. For Sauce If necessary, skim excess fat from cooking liquid. Pour cooking liquid into a small saucepan. screw-to- p Put into a jar . W cup cold water Sprinkle onto it 1-- pt. 2 tablespoons flour Cover jar tightly and shake until ture is well blended. Bring liquid in saucepan to boiling; stirring constantly, slowly pour one half of the blended mixture into cooking liquid. Bring to boiling. Gradually add only what is needed of the remaining blended mixture for consistency desired. Bring mixture to boiling after ach addition. Cook 3 to 5 min." orpour about one half of the, hot sauce over spareribs on the platter. Serve remaining sauce in a gravy boat Spoon - if desired. 6 to. 8 servings because they are braised juices to absorb both refined and robust seasonings of herbs and spices. Flavor-plusspareri- bs in JANUARY mix- 23, 1955 FAMILY WEEKLY MAGAZINE |