OCR Text |
Show Dirtctor M ELAN IE DE MOFT, Culinry n NEW WAYS with Arts InstiM (i J '' "';-- ITdDCCDcflS 1 "Recipes of Imagination" for foods you've undoubtedly served often other ways. And, this week, a new of recipe contest for the teen-agin er your family with a BIG PRIZE! i I -- ',.'4 f -- o i v; r i . - Luncheon Salad Molds undiluted evaporated milk 1 pkg. gelatin Vs teaspoon sait Vt teaspoon white popper 1 cup very hot water 1 medium-siz- e cucumber, rinsed, pared. cup) grated, and drained (about 1 cup cream-styl- o cottage choose xh P mayonnaise Va cup chopped green pepper 2 tablespoons chopped parsley 1 tablespoon prepared horse-radi- sh Vi CWP time-flavor- ed 1. Set a bowl and rotary beater in re- frigerator to chill. Chill evaporated milk in freezing compartment of refrigerator Golden iMtnb Shoulder Chops Exotic Kllee The JEne lavor of economical Iamb shoulder chops blends with, and is glorified by delectable pineapple . . . perfect with rice. thick S lamb hawldw chop, dUpooi bttr 2 1 1 hNHpn N. 2 Vi Mrit tin con pineapple slices, dralirad (reserve sirvp) teaspeoiis cornstarch Vi cop (about onion Vj cup Hmppow Accnt Vs dull intervals, be careful edge at not to cut lean. 3. Heat butter in a large heavy skillet Add the lamb chops and brown on both skies. Sprinkle chops with salt and Accent ater browning each side. 3. Place one pineapple slice onjach chop. Pour cup of the pineappC&up over 1-- in. chops. Caper 4. Cover and cook over low heat 40 muu, or until lamb is tender when pierced with a fork. Baste occasionally; add hot water if necessary. 5. When lamb chops are tender, remove to a serving plate. Pour off liquid and return 2 tablespoons to the skillet Mix in cornstarch Add the remaining pineapple sirup and cook 5 min., furring constantly. Spoon sauce over chops. Serve 5 servings immediately. lamb shovlaer chops, 2 tablespoons better V, cap swoot Mxunb Chops -- ln. thick Piquant chopped butter clove garlic, crushed In a garlic press or mtncod (min, papery outer skin removed) 1 cup uncooked rice Vi teaspoon salt yA teaspoon ground cinnamon teaspoon ground allspice 2 cups boiling water 2 tablespoons blanched, slivered almonds 1 tablespoon butter cup golden raisins Vi cup boiling water teaspoons dry mustard 1 teaspoon salt 7i teaspoon popper 6 tablespoons caper liquid o tablespoons water 2 tablespoons capers . pickle Uavid cap tarragon vtneoar t4 cap wetter 4 teaspoons sagar 1. Brown chops as in recipe for Golden Lamb Shoulder Chops; omit seasoning. 2. Mix together the sweet pickle liquid, vinegar, water, sugar, dry mustard, salt and pepper. Pour over lamb chops. 3. Cover and cook over low heat about 40 min., or until lamb is tender when Family Weekly, October 13, 1957 to butter in a large heavy skillet or min. 3. Mix in salt cinnamon, allspice, and the 2 cups boiling water. Bring rapidly to boiling. Cover and cook over low heat until water has been absorbed and rice pierced with a fork. Baste occasionally; add hot water if necessary. 4. When meat is tender, pour off excess liquid. Mix into chops in skillet the caper liquid, water, and capers. Cook 3 to 5 min.' to heat thoroughly. Serve immediately. 1. Heat transparent. 2. Add rice gradually, while constantly moving and turning with spoon. Cook 2 1 Vs 20 e) saucepan. Add onion and garlic and cook over medium heat, occasionally moving and turning with a spoon, until onion is Here's another equally delicious presentation of lamb shoulder chops . . . cooked in an exotic "sauce of distinction". S 1 moalum-slx- 1 edge of knife, lightly scrape meat surfaces. Cut through fat on out-ti- de 1. Wi until icy cold. 2. Put gelatin, salt and white pepper into a bowl. Add hot water and stir until gela- 5 servings 3 is tender (about 20 min.). 4. lightly brown almonds in butter. 5. Add raisins to Vs cup boiling water. Again bring to boiling. Pour off water and drain on absorbent paper. 6. Toss almonds and raisins lightly with 6 servings the rice. is completely dissolved. 3. Cool; chill in refrigerator or in pan of ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 4. Lightly oil six cup individual molds salad or with cooking oil (not olive oil) ; set aside to drain. 5. Mix grated cucumber, cottage cheese, mayonnaise, green pepper, parsley, and horse-raditogether. When gelatin mixture is of desired consistency, stir in the cottage cheese mixture. 6. Using chilled bowl and beater, beat evaporated milk until very stiff. Fold into gelatin mixture. 7. Turn into the prepared molds and chill in refrigerator until firm before 6 servings sh un-moldi- ng. Note: To unmold, run tip of knife carefully around edge of mold. Invert onto greens on chilled serving plate and remove mold. (If necessary, wet a clean towel in hot water and wring it almost dry; put hot towel around mold for a few seconds. If mold does not loosen, repeat) |