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Show MELANIE DE PROFT, Food Editor cauliflower and let stand Roast Lamb with Sour Cream Sauce 4 medium-size- d 4 nedinm-size- d . . " bay leaves, crumbled 1 cup water 1 leg of lamb 2 teaspoons salt teaspoon black pepper Soar Cream Sauce (see recipe) 3 6-- to ,V- - i i b. the first four ingredients together in bottom of a shallow roasting pan; pour water over the vegetables and aB, rounded iide3own, on vege table mixtureT 2. Set in a 500F oven for 25 min. 3. Remove meat from oven and reduce oven temperature to 300F. Turn meat, rounded side up;' sprinkle with a mixture of the salt and pepper. Insert roast- meat thermometer in center of thickest part of meat being careful that it does not rest on bone or in fat. 4. Return to oven and continue cooking until thermometer registers 180Ff about 3 hrs. Remove thermometer. 5. Lift meat to a heated platter and Jiauid. from roasts. keep, Jvanjou-Sttaiiing pan and skim off excess fat; reserve about 1 cup liquid for sauce. 6. Garnish platter with spiced crab apples and parsley. Accompany with the About 12 servings sauce. J7' W.i tfv; J ...1 T it fciY -- t 1. Toss s i 7-l- Drain, reserving marinade. 3. Rub a large salad bowl with cut sur-facof garlic Add the lettuce, marinated cauliflower, green pepper strips, olive pieces, and egg quarters. Pour marinade over salad and toss lightly. Sprinkle with additional freshly ground black pepper, if desired. 6toS servings es onions, sliced (2 cops) carrots, sliced (2 cops) 2 caps sliced celery at least 30 min. . i Sour Cream Sauce - CONVINIf NCI IIClM FOOD enr. onion soap mix 3 cups dairy sour cream Stir the dry onion soup mix into the reserved liquid (from meat and vegetables). Blend with sour cream in the top of a double boiler. Heat thoroughly over simmering water, stirring 4 cups sauce sionally. 1 Vineyard Pie is a sunlit dessert highlighting white grape juice and California's sweet seedless raisins. Broccoli with Creamy JSauee .l(toctive.. cup plus 3 tablespoons chicken broth z. pkg. frozen broccoli spears 2 tablespoons butter or margarine Yt 1 Yx 1 10-o- cap finely chopped onion tablespoon floor . - . , n teaspoon salt teaspoon white pepper Yi teaspoon Accent Yx cap cream " 2 egg yolks, slightly beaten 3 tablespoons minced parsley 4 teaspoons lemon juice 1. Cook broccoli in cup chicken broth Yi . until tender; drain. Keep broccoli hot. 2. Heat butter or margarine in a heavy saucepan. Add onion and cook until tender stirring occasionally. 3. Blend in a mixture of the flour, salt, pepper, and Accent. Heat until bubbly. Remove from heat Gradually add cream and remaining chicken broth. Bring to boiling, stirring constantly; boil 1 to 2 min., or until thickened. 4. Remove from heat Vigorously stir a small amount of the hot mixture into egg yolks; immediately return mixture to - saucepan- .- Mix- - in -- the parsley ; cook 3 to 5 min., stirring to keep mixture cooking evenly. 5. Remove from heat; blend in the lemon juice. Pour over the broccoli in a warm About 4 servings serving dish. - occa-Abo- ut Dilled Butternut Squash 1 ; TIDE ITALIAN COOKDOOK Mini l I Mia! Tossed Cauliflower Salad AafA lyw llghf up ' Cacciatort, Ravioli, VmI Scaloppine, Zabaione, magnificent specialties. ! YOURS FOR OHLY ! TO: FAMILY WEEKLY BOOKS 153 N. Michigan Avew Chicago 1, III. ! 2 Yt I Enclosed find S . Italian Cookbook" 50? and mony othr BACH POSTPAID h3 copies of "The for which olease send me postpaid S 50tf each. (Satisfaction auaranteed or money refunded.) I I if cop a pimiento-stuffe- d 1. Cook cauliflower Address City a olives, cot in pieces 4 hard --cooked eggs, quartered Yt Name ! OWiuTlieaoriMvI teaspoon sugar teaspoon salt Y$ teaspoon freshly ground black pepper 2 teaspoons grated lemon peel 2 tablespoons lemon juice 2 tablespoons minced onion Yt cap' olive oil 1 clove garlic, cut in halves 1 small head lettuce, torn in pieces Yt Yt in boiling, salted waternintir State Zone Print or Writ Loatbly drain. Cool and separate into flowerets. 2. To prepare marinade, stir , the next seven ingredients together. Pour over Yi butternut squash (about Yi lbs.) tablespoons butter or margarine teaspoon dill weed teaspoon salt Few grains black pepper cut into halves length 1. Wash squash, wise, and scoop out seeds and stringy portion. Invert in a shallow baking pan. Pour in boiling water to a depth of in. Bake at 400F about 30 min., or until squash is tender. 2. Remove from oven and scoop out intact for pulp, leaving one shell-ha- lf . 3. Mash pulp and blend in remaining ingredients. Immediately spoon thehot 4 mixture into reserved shell-hal- f. lTWrapToosely in aluminufbllnoF set in a 400F oven 5 to 10 min., or until heated. Serve immediately. About k servings . Family Weekly, October 6, 1963 21 |