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Show n LIU ail U SULZUt) i t m ' 1 V t7 IF ft. ii: . t ' u n Family Wccldy Cookbook MELANIE DE PROFT, Food Editor Elelbh Chrirnp-Ccccr.- ut TO FKEPAEZ: Shrimp-Cocon- Relish adds pleasing flavor and texture contrast to many a meal ut Cpccicl Sour Cresm Sstico Here's a sharp relish to accent dishes such as macaroni and cheese, Spanish rice, cheese soufjle', and creamed casserole mixtures. many mild-flavor- This ed, 15 MB. There's a fine blend of flavors in this sauce, perfect to serve over green vegetables such as broccoli, asparagus, or green beans. TO PREPARE: ABOUT cap finely chopped cooked shrimp H cap packaged grated coconut 1 apple Oi cup, finely chopped) H cup lemon jnice Water eresa or lettuce leaves ($4 cup, snipped) 1 tablespoon grated onion M teaspoon Tabasco 1. Chill the first five ingredients thoroughly. 2 Finely chop unpared apple; snip water cress, 3. Combine all ingredients in a chilled bowl and toss well. Serve immediately. 2 cups , 3. Immediately remove saucepan from heat and 1 ! 1 10 MIN. cup thick sour cream cup mayonnaise 2 tablespoons tomato paste teaspoon salt teaspoon basil, crushed 2 teaspoons finely chopped capers Blend together the sour cream, mayonnaise, and and capersT tomatopasterStiir Chill. J cups sauce Vx inesalbasil, Here are three flavorsome embellishments to comcold plement hot meat entrees and ready-to-serve lltn'sa "Kin fha Ccc!t" Cccbock fecturin Ir.tsmationcl "Hsncr tlzll" cf Cskcd Zzihazzulte cr.d .'suth-VcJcrin- cn Delica-th- meatspreserved oranges, a own Mttanb by fornix 0 frcfi, It contains 1?3 twett trtctt far vry occcsJon with ,depndab!, sfep4iy-t- p for tht world's stott ftstivo celts end rich fortes. There's !so an xut of ds'lclous icings and finings, svr to och!v prfct rtsuHs. Got tho . Preserved Orcncs Llajcstic to prepare: cmt 50 2 H H C'rctod 10 . 1. a; Postpaid 35 min. 6 navel oranges, washed r yourj rai 2 Boiling water cups sugar cups water eup white vinegar cup light corn sirup whole cloves cinnamon sticks or Rsoitty rfndd.) Address . . . frlitl r Writ Itfllbly to prepare: 15 min. to chill: about 3 hrs. cup cold water tablespoon (1 env.) unflavored gelatin 2 tablespoons sugar 1 teaspoon salt . cup prepared horse-radis- h eup whipping cream, whipped 1. Lightly oil a fancy mold with salad or cooking oil (not olive oil); set aside to drain. 2. Sprinkle gelatin evenly over water. Let stand 5 to 10 min. to soften. Dissolve gelatin over very lA 1 3-c- up hot water. 3. Put sugar, salt, and horse-radiinto a sauceand until heat, stirring pan sugar is dissolved. Stir gelatin and blend it in. Remove from heat; cool. Chill until slightly thickened, stirring occasionally. 4. Fold whipped cream into horse-radimixture. 5. Turn into the mold. Chill until firm. Urlmold onto chilled serving plate. mold sh 3-c- Put oranges into a large saucepan; cover with boiling water and simmer, uncovered, about 15 min., or until tender. Drain and cut each orange into quarters. 2. Meanwhile, combine in a saucepan the and Vk corn sirup.. water, cups sugar, vinegar, Stir over low heat until sugar is completely dissolved. Add the doves and cinnamon and bring mixture to boiling. Boil vigorously, uncovered, without stirring, 15 to 18 min., or until sirup thickens and begins to turn a light golden color. IS up " 3-- qt. fikh pttaso send mt postpaid Inc!sd f 'Coks and Torts Cookbook" copies 50f eoch. (No stomps or orders, p!cso; satisfaction gwarontotd for fvfld $ mold, Hold Hippy I terse-radis-h sh rtdpt l3 cKlon gey, Cbrffc horse-radi- sh and a mustar&sauce. Sight g WtLt tS.lti z, add the orange quarters; turn pieces to glaze evenly. Turn mixture into a bowl to cool completely, turning pieces occasionally. Chill until ready to j About 12 servings serve. Note: Preserved oranges may be stored indefinitely in covered jars in refrigerator. family Weekly, April 23. If SI Piquant Mustard Sauce to prepare: 10 min. H cup sugar . prepared mustard condensed tomato soup, undiluted cider vinegar yolks, slightly beaten Mix ingredients together in a heavy saucepan. Stirring constantly, cook until thickened, about 10 min. Cool; store in a covered container in reVi Yi eup cup H cup 3 egg frigerator. If desired, whipped cream may be 1 cups sauce folded into the sauce before Serving. |