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Show MELANIE DE PROFT Food Editor FAMILY WEEKLY COOKBOOK ate These Recipes E for EXCEPTIONAL Lamb Stew with Curried Dumplings tablespoon butter or margarine clove garlic, minced Ibs. boneless lean lamb shoulder,cut in 1- to 14- Hereare stew,salad, bread, and cake worthy of serving on special occasions ee of tartar, and salt together until stiff, not dry, peaks are formed. Lightly fold in the remaining sugar, 2 tablespoons at a time. Fold in the extract. in. pieces wit oughly; set aside. 2. Beat egg whites, water, cream 3. Sprinkle dry ingredients over bay leaf teaspoon ground cumin teaspoon Accent teaspoon salt egg whites about a fourth at a time, folding lightly until blended after each addition. Gently turn batter into an ungreased 10-in. tubed pan. Cut through batter to peppercorns cups beef broth cups water medium-sized potatoes, pared medium-sized onions, peeled carrots, pared and halved crosswise remove any large air bubbles. tablespoons flour ly before removing from pan. 5. Sift confectioners’ sugar over cake top. One 10-in. tubed cake 4. Bake at 350°F. about 45 min., or until cake tests done. Immediately cup water invert pan and cool cake complete- 2 cups biscuit mix 1 teaspoon curry powder % cup undiluted evaporated milk 1. Cook garlic in hot butter or mar- Celery-Pear Salad garine in a large kettle until gold- en. Add lamb and cook until evenly browned on all sides. 2. Add bay leaf and next six in- 1 cup water 1 cup sugar Y, teaspoon vanilla extract 3 firm ripe pears, halved, and cored gredients. Cover and bring to boil- ing; reduce the heat and then simmer for 1 hour. 3%Add potatoes, onions, and carrots; cover and cook 30 min., or until vegetables are tender. 4. Remove bay leaf. Bring liquid 1 cupfinely cut Pascal celery Y% cup finely chopped onion 3 tablespoons salad or cookingoil 2 tablespoons lemon juice Y% teaspoon sugar Y teaspoon crushed tarragon Pinch ground cinnamon to boiling; slowly add a blend of 1. Mix water and sugar in a saucepan. Bring to boiling, stirring un- the water and flour, stirring constantly. Cook and stir 1 to 2 min., until thickened. 5. Blend biscuit mix and curry powder in a bowl. Add enough til sugar is dissolved. Cover; boil 5 minutes. 2. Add extract and as many pear halves at a time as will fit in saucepan. Simmer ebout 5 min., water to the milk to measure 34 cup; pour into the bowl. Using a fork, mix thoroughly. 6. Drop batter by tablespoonfuls on top of boiling stew. Cook, un- covered, over low heat 10 min., or until pears are just tender. Re- Evaporated milk imparts richness to curried dumplings atop this lamb stew. then cover and continue cooking salted water; drain. 10 minutes. 7. Serve immediately. 6 servings Cornmeal Crisps \ cup cornmeal Y teaspoon seasoned salt Y cup boiling, water 1 tablespoon butter or margarine . Mix cornmealand salt in a bowl. 4 Family Weekly, January 7, 1968 movepears with slotted spoon and put into a shallow dish. 3. Meanwhile, parboil celery and onion for 1 min. in rapidly boiling Stir in water and butter or margarine until smooth. 2. Drop by teaspoonfuls on a well buttered baking sheet andflatten. 3. Bake at 350°F. about 20 min., or until brown and crisp. 4. Serve with a vegetable juice cocktail. About 1 doz. crisps Cocoa Angel Food Cake 1 cup sifted cake flour 1 cup sugar Y, cup cocoa 1%; cups egg whites (about 12) 2 tablespoons cold water 1 teaspoon cream of tartar Y teaspoon salt 1 cup sugar 1 teaspoon vanilla extract 1. Blend first 3 ingredients thor- 4. Spoon vegetables over pears and sprinkle with Accent and pepper. 5. Pour a blend of the remaining ingredients over pears and vegetables; chill thoroughly. 6. To serve, put each pearhalf onto a chilled individual salad plate lined with crisp salad greens. Spoon some of the dressing over each serving. 6 servings |