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Show I." COOKBOOK TtlATS IVIIY WIIK fomif Weekly reojpes are pnpond and Hthd by Ihe sfof NIW AX hom econoewtrs of me Cvtinory ArHktttM. MfLANEZ DC ftOfT, Director these authentic dishes from other countries, In we capture for you a thrill of world-wid- e travel, ....... of dining in the world's fine inns and gracious homes. , I , A Scandinavian flair for using dried fruits is displayed in this appetizing salad.. Club Salad Coarsely chop the remaining prunes. Wash and cut three thin slices from 1 medium-siz- e orange Cut each orange slice into halves. Insert a half slice of orange into each whole prune (as in photo). Cut away peel and white membrane from remaining portion of orange; cut orange sections into small pieces. Here't a Danish version of Club Salad with dried fruit. A salad bowl will be needed. Wash thoroughly and put into a saucepan, cover having a tight-fitti2 cups (about 1 lb.) dried prunes Cover prunes with 1 qt. hot water Cover saucepan and allow prunes to soak for 1 hr. ng , Remove salad greens from refrigerator and place in the salad bowL Sprinkle over greens a mixture of '4 teaspoon salt Vi teaspoon pepper Add the chopped prunes, orange pieces, diced celery, and slivered almonds. Toss lightly until well mixed. Arrange strips of chicken and ham on top of salad around edge of salad bowl (as in photo). Set prunes and water in which they were soaked over low heat; simmer 45 to 60 min., or until fruit is plump and tender. Drain, reserving prune liquid for use in other food preparation, and cool. Remove and discard pits. Set the drained, pitted prunes in refrigerator to chill. Wash, discard bruised -- leaves, and dry main greens into bite-si- ze pieces to yield about 2 qts. greens. Put into a large plastic bag or vegetable freshener and put in refrigerator to chill for at least 1 hr. before servihgtime. Tearnough cup diced celery Remove the chilled prunes from refrig- erator. Set six prunes aside for garnish, Store in covered jar in refrigerator. IV2 cups Mayonnaise Creamy Mayonnaise bruised leaves. Wash leaves thoroughly by lifting up and down several times in a large amount of cold water. Lift spinach leaves out of water each time before pouring off water. When free from sand and gritty materials, transfer spinach leaves to the saucepan. Cook 6 to 8 min., partially ; covered, in just the amount of water that clings to the leaves after final washing. Finely chop cooked spinach just before adding to the sauce. -- Follow Base Recipe. Using a chilled bowl and beater, beat cup cKtlled whipping cream until cream is of medium consistency (piles softly). Fold into cup of the Mayonnaise. Prepare shortly before servingtime. Orange Mayonnaise Follow Base Recipe. Blend into cup of 2 the Mayonnaise tablespoons orange juice, 2 teaspoons honey, and 2 teaspoons grated orange peel (grated through colored part only; white is bitter) . Creamy Lemon Mayonnaise About 2 min. before end of cooking time, stir into the spinach V cup (eh out 2 os.) dork, seedless raisins When spinach is tender, drain in sieve; thoroughly remove liquid by pressing spinach firmly against sieve with back of spoon. -,.- Aristocrat 3-- l'j 1 egg yolk.) Follow Base Recipe. To chilled MayonMeanwhile, melt in top of double boiler naise add 5 tablespoons lemon juice and over low heat 1 tablespoon prated lemon peel (grated 2 tablespoons butter or margarine Creamy Lemon Mayonnaise bitis colored Blend in 6 to 8 servings through part only; white welL bowl and chilled Mix a 2 tablespoons flour Using ter). beater, beat Vt cup chilled wMpptny cream y4 teaspoon salt ofmedium consistency ' '1 teaspoon Accent -until cream is Mayonnaise BASF KECIFE Few grains pepper (piles softly). With final few strokes, beat 5 confecblend in or sifted until Heat mixture bubbles. Remove from tablespoons Beat in a small bowl until well blended tioners' sugar. Fold the whipped cream heat Add gradually, while stirring con- 2 egg yolks It.,, ...into the Mayonnaise. Prepareshortly.be- -. . , tobleipoon elder vlnogor .--. stahlly... fore servingtime. Va teaspoon dry mustard cup milk Return to heat and bring mixture rapidly Vj teaspoon salt to boiling, stirring constantly. Cook 1 to V4 teaspoon sugar 2 min. longer. Remove from heat and vigVa teaspoon white pepper Spinach Pew grains cayenne pepper orously stir about 3 tablespoons of the hot Set out a qt saucepan and a double sauce into Measure boiler. 1 1 cup salod oil egg yolk, slightly beaten aside and set Sliver, toast, Immediately ..return t egg , mixturejo RouAdd,ottVl teaspoon at a time at first, beatblanched 1.) y4 cup (about iyi ble boiler. Cook over simmering water 3 ing vigorously after each addition. Gradaimonds to 5 min. Stir slowly to keep mixture ually increase amount of additions until cooking evenly. one half of salad oil has been added. Cook according to directions on package 2 10-Blend the spinach and raisins into the pkgs. frocen chopped Alternately beat in small amounts of respinach sauce; remove from heat to warm serving maining Vz cup salad oil and " dish. Sprinkle slivered, toasted almonds 1 tablespoon lemon uice Or, if desired, substitute lVz lbs. fresh over top of spinach. (If mayonnaise separates because oil has spinach. To prepare fresh spinach, remove About 4 servings Serve immediately. been added too rapidly, beat slowly and and discard tough stems, roots, and ....vl Blanch, toast, sliver, and set aside V WP (obovt ) almond Cut into strips enough cooked ham and cooked chicken to yield about 2 cups cooked chicken strips 2 cups cooked horn strips Set aside. j Dice and set aside enough celery to yield 1 Garnish with the reserved ctuffed prunes. Serve with thoroughly lettuce And, if desired, wash, discard bruised leaves, and dry thoroughly desired amounts of French endive Bibb lettuce It thoroughly into , p et Family Weekly Magazine, January 15, 1951 - |