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Show utem mmba Soup Multi-Vegetab- le 2 tablespoons butter or margarine 2 tablespoons cooking oil cup thinly sliced carrots cup thinly sliced zucchini 1 cup thinly sliced celery 1 cup finely shredded cabbage 1 large onion, chopped 2 beef bouillon cubes 8 cups boiling water 2 teaspoons salt 1 teaspoon Accent 1 can (16 oz.) stewed tomatoes Vi cup uncooked broken spaghetti Yi teaspoon thyme 1. Heat the butter or margarne and oil in a saucepot. Add the carrots, zucchini, celery, cabbage, and onion; cook, uncovered, about 10 min., stirring occasionally. 2. Add the bouillon cubes, water, sait, and Accent to the vegetables. Bring to boiling; reduce heat and simmer, uncovered, 30 min. 3. Stir in the stewed tomatoes, spaghetti, and thyme. Cook 20 min. 4. Serve hot from a tureen. Accompany with a bowl of shredded Parmesan 1 1 cheese. About 2 qts. soup Yam-Cocon- ut 6 medium-size- d Casserole yams (2 to 22 lbs.) tablespoons brown sugar 6 tablespoons cream 1 cup flaked coconut 1 cup diced tart apples 3 tablespoons butter or margarine, melted 1. Cook yams in boiling salted water to cover until tender. Drain. Peel and cut yams into pieces; turn into a large mixing bowl. 2. With electric mixer, beat in the brown sugar, cream, and half of the coconut. Beat until well blended. Stir in the diced apples. 3. Turn mixture into a buttered baking dish (about Vi qts.). Toss remaining coconut with melted butter or margarine. Spread evenly over top of the yam mixture. 4. Heat in a 325F. oven about 25 min., ' or until coconut is lightly browned. 6 to 8 servings 2 Turkey Mole Poblano A Mexican legend tells us that Puebla became famous for its mole when a vis- - (Continued from page 11) iting archbishop gave high praise to the concoction. A young nun it said to have scorched a plain mole and, to disguise her misfortune, she added spices, raisins, nuts, and chocolate to the sauce served the archbishop. Turkey slices for 6 servings cup cooking oil 2 cloves garlic, minced Yi tablespoon pureed small red chiles (seeds and stems reiroved) Yl cup almonds 2 tablespoons peanuts 2 tablespoons sesame seed 1 cup drained canned tomatoes 1 cup water 1 chicken bouillon cube Vi oz. ('i sq.) unsweetened chocolate, melted tablespoons seedless raisins Yi cup fine bread crumbs 1 tablespoon chili powder 1 teaspoon salt 'a teaspoon black pepper teaspoon ground cloves Vi teaspoon ground coriander Few grains ground gmger 1 cinnamon stick (3 in.) 1. Heat oil and garlic together in a heavy skillet, then add pureed chiles. 2. Meanwhile, put nuts and sesame seed into an electric blender container. Cover 1 and flick motor switch on and off several times to chop finely. 3. Add remaining ingredients except stick cinnamon and blend to smooth paste. Mix into oil in the skillet and add cinnamon stick; simmer the mole, stirring frequently until thickened, about 15 min. 4. Pour mole over cooked sliced turkey in a shallow baking dish. Cover and heat in a 350F. oven 15 to 20 min. 6 servings Mancha Manteles Mexicans have given this incomparable creation its strangely apt name, Tablecloth Stainer! 3 tablespoons butter or margarine 3 tablespoons olive oil 1 lb. lean boneless pork, cut in pieces 2 chickens (22 to 3 lbs. each), cut up, seasoned, and floured 1 large onion, sliced 1 green pepper, sliced 1 can (6 oz.) tomato paste Yi cup unblanched almonds, toasted 1 tablespoon sesame seed, toasted 4 cups hot water Vi cup sugar 1 Yz teaspoons salt n. G 0 m. t-.-, t ' . f. ;. f, f. '' |