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Show f Ss I 4VST' ' Ax i ' rV--.- ' A 1 Masterpieces of Chine jo and Japanese cookery offer exotic flavor thrills to Americans. MELANIE DE PROFT, Director, Culinary Arts Institute Ccntoncge Appetizer Sauce )tfyr'-i-xJ- For centuries, cooks in the Far East have been experts on flavor. One of their specialties, which import subtle, exciting flavor to appetizer or hots d'oeuvres, is the versatile tweet-so- ur fruit sauce. used in the same way and usually offered at the same time, is a hot, hot mustard sauce. Serve these sauces in little bowls, so that guests may choose one or both. Crisp, flavorful egg roUs are an authentically Chinese hors d'oeuvrt. Did you i know that this Oriental delicacy is now available"! frozen formt Here's another attractive Hot d'oeuvrt which features a favorite Oriental specialty: Wrap a drained whole water chert- -' nut in a third of a bacon slice (so the bacon ends don't overlap); secure the bacon tctth wooden picks, and put the wrapped chestnut into the broiler until the bacon is cooked. Serve piping hot, and eat with one or both of the sauces. Your guests and family will exclaim over this excitingly novel combination. - An-oth- er, r ' 'W y7" - . - a -- vvi'-iwX- i' ' : Z' kuUr 'V SweetScur Sauce 1 yx cvp cider long-tim- Remove and discard the thin, papery .outer skia from v 1 clove s&l'.t ,v Cut garlic 'clove into halves; drop one half into ther vinegar. Cover jar tightly and store 3 days in the refrigerator. set out a 1-- qt. To Prepare Sewee Put into a bowl, . ' r 2 tablespoons cornstarch dtp firmly packed ni,ht-hrow- R cp seysevce ; cap clJer v!ot;ar ; ' v vinegar. from remaining vinegar, (Remove garlic store in refrigerator for and jar, CooL Cover sauce and chill future use.) in the refrigerator. About 2 cups sauce - .. re-co- ver ' J ' "'--- : . . Mix together in a bowl Vt eep dry awistord V : 1 teaspoon svgor toospooa salt Blendln . tcsblospoon better, eiohod 1 teaspoon elder vtnojaor . Add enough boiling water (about cup' will be needed) to make a thick sauce. : About cup sauce 10 , family Weekly Magazine, September. removed), crwshed hi a garlic press' To Barbecue Spareribt-S- et temperature control of range at Broil. Drain spareribs. Dip each piece into the sauce, coating thoroughly. Arrange pieces on the broiler rack. Put rack into broiler with tops of ribs about 3 in. from source of. heat Broil about 5 iniiL, or until richly browned, brushing two or three times with sauce. Turn ribs and brush with remaining sauce. Broil second side until richly browned (about 3 min.) , brushing once or twice with sauce. " Uet SItsstard Sttuce 1 garlic (thin, papery eater J t 2 cloves minced or skin ' 23, 1155 Transfer ribs to warm serving platter. Serve with Fluffy !xh. tWck Vs " ;v- " 2 table--, Prepare and set aside . . 2 cvps sliced celery 2 croea onions, stlcod r.-- - with a damp clean cloth V lb. fresh nwshroosna Cut off tips of stems and. slice lengthwise through stems and caps. Set aside. in IV cop f.nely cheppsd crystcnized ' ' Wipe s wn stir in Blend together until smooth and set aside 2 tablespoons cold water 2 tablespoons cornstarch 2 teaspoons soy saaco 1 teaspoon sogar the sauce 'pot or kettle. Add Water to cover Cover and bring to boiling; reduce heat and simmer 1 hr. Meanwhile, prepare the barbecue sauce. v? Va eep firmly pocked svyar yt fecspeon sedt Few credits white pepper Place over high heat and bring to boiling, stirring until sugar dissolves. Reduce heat to medium and cook 10 mixu, stirring fre--quently to prevent sticking. strips; set aside. n. t ' . a large, heavy skillet Cut into 3xx-i- boiled rice 6 to 8 servings fSt " C , k intn nirmur V ' Rfr?n modlom-slx- o I ooartered yA - lb. sirloin stook 1 Melt in the skillet choio-me- in with a damp clean cloth Wipe To Cook SpcreribsYTipe with a damp clean cloth 4 las. spororibs, cracked throvfili . z center Cut into serving-siz- e pieces and put into Vt Remove from heat and spoons of the garlic-flavor- ed Set out Set out a large sauce pot or kettle Stir in Rsht-brv- e homemaker who is also a home economist ; Force through a sieve or food mill placed over the saucepan the contents of . 1 tle 2 cm eprkets (otovt 2 cept, ' slaved) evp crashed pineapple noodles are the feature that distinguishes chow mein (shown in the color photo ) from chop suey. Crisp, crunchy Japanese-Americ- an saucepan... ' y a home of a favorite in the This wonderfully tasty meat dish is vtneor When ready to cook sauce, Deei Chow $leln Darbeeued Spcrerlbs Three days before cooking sauce, prepare garlic vinegar. Measure into a jar w. croon pepper ' Put pepper into a saucepan and add Boiling water to cover Cook 2 min. Drain and rinse- with cold water. Set aside. - Drain and set aside the contents of 1 1 -- lb. can Chinese ndxed vegetables cvp bvttor Add the beef strips, brown, and cook quickly. Remove from skillet; set aside. Add to the skillet 3 tablespoons bvttor Add mushrooms, celery, onions, and green pepper and cook over high heat, constantly moving and turning with a fork, for 1 min. Reduce heat and add . 1 13 cops boiling water 1 teaspoon salt teaspoon Accent Vi teaspoon pepper Bring to boiling and cook 2 min. Add the drained mixed vegetables, mix well, and again bring to boiling. With a slotted spoon, remove vegetables from the skillet; keep warm. Vs Stir the cornstarch mixture and slowly add to liquid in the skillet, stirring well. Bring to boiling, stirring constantly; cook 2 to 3 min. longer. Return meat and vegetables to the skillet, mix in, and heat thoroughly (about 4 min.). Add and mix in gently 2 tablespoons coarsely chopped plmlonto Serve piping hot with Chow-mo- in 4 to 6 servings (aboot 2 caps, drabied) . i noodles 'I 'fKtZJ |