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Show rm Wh 077 mmmiw Enlivened urith a oven-roast- sauce, fine-flavor- ed spareriba make an ed excellent choice for a family dinner entree. Potatoes and Peas in Cream 1 V4 3 1 cup cream cup batter or margarine - ' potatoes, pared and cut in Viin. cubes x. pkg. frozen peas, partially medium-size- d 10-o- thawed teaspoon Vt teaspoon Yi teaspoon ' teaspoon salt savory thyme ground nutmeg 2 tablespoons finely chopped parsley 1 teaspoon grated onion 1. Combine cream and butter in a heavy 1 saucepan; place over low heat until butter is melted. 2. Add cubed potatoes. Cover and simmer unil potatoes are almost tender, about 20 min.; do not boil. 3. Stir in peas and remaining ingredients; cover and continue simmering un- -. til peas are tender, about 7 min. 4 'to 5 servings Garden Green Salad Mold Crisp vegetables give desirable texture contrast to this mildly tart avocado mold, a delightful change-of-pac- e substitute for tossed bowl. the salad 1 1 - J 1 Sauced Spareribs Oven-Roast- ed Family WeeklyjCookbook MELANIE DE PROFT, Food Edi.or OP KM 3 IIIIIM 2 sides spererlbe (3 to SKi lbs.) cup. firmly packed brown sucar 2 teaspoons dry mustard Vi teaspoon black pepper 1 cap catsup A Yi Disbeff 'Children Sosll-Fi- y D8!!feh! ot?e Vt Ut fAtXir VVIIXLY lfc!od find $ of "pith! Child OtILY SOf EACH POSTPAID tOCXS, 1 53 14. MtUsmm Ave CVkag 1,CU . Uvo" far which wnd postpaid coplM oach. 50f (Satisfaction sverantMd or mourn pln Nemo. Chy elore garlic, crushed in garlic press 1. Leave spareribs whole or cut into serving-size- d pieces. Place in a larire shallow pari. Roast at 350F for 30 min. 2. Combine brown sugar, dry mustard, and pepper in a saucepan and blend thoroughly. Stir in remaining ingredients and bring to boiling over medium 1 ; itcp-by-Jie- fOR cup water 3 tablespoons Worcestershire sauce 2 tablespoons grated onion Dozens cf simple, p recipes that youngsters love ore in this cookbook. They feature eye appeal as well as delicious flavor-e- nd include all the nutritious elements children need. YOURS cop cider vinesjar ' ' ZoiM heat, stirring occasionally. 3. Pour one-ha- lf of the sauce over ribs and continue roasting for 30 min. 4. Turn ribs and pour on remaining sauce. Roast 30 to 45 min. longer, or unA to 5 til meat is tender. servings Slat 12 Family Weekly, April It. 1W Y 1 1 2 Yi Vi pkg. cup hot water 3-o- x. gelatin lime-flavor- ed cup cold water teaspoon salt mediurashed ripe a Yoeido. mashed tablespoon lemon juice cups finely shredded cabbage cup thinly sliced radishes cup thinly sliced green onions with tops 1. Lightly grease a ring mold or individual ring molds with salad or cooking oil (not olive oil); set the mold aside to drain. 2. Pour hot water over gelatin in a bowl; stir until cpmpletely dissolved. Blend in the cold water and salt. Chill until mixture is slightly thicker than, the consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 3. Stir lemon juice into mashed avocado and thoroughly blend with gelatin. Fold in the remaining ingredients. 4. Turn into mold and chill until firm, about 3 hra. Unmold onto chilled serving plate and garnish with crisp greens. About 8 servings 1 |