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Show FAMILY WEEKLY COOKBOOK MIRACLE VALUE FASHIONS “aS e e Pleasing Recipes BY- MAIL FROM LANA LOBELL Hanover, Penna. 17331 MELANIE DE PROFT Food Editor @ Pineapple is one of the most versatile of fruits. The canning industry has made it easy for homemakers to put it in main dishes, salads, and drinks as well as in desserts. So let's point up the pleasures of. pineapple. Jiffy Pineapple Sandwich Butter and toast English muffin halves. Cover with hot Canadian-style bacon slices. Spoon hot cheese sauce (a favorite recipe or prepared from a mix) over sand- wiches. Top with skillet-browned pineappleslices. Sprinkle with chopped chives, if desired. wenetor Ma eles Pork ’n’ Pineapple in Ginger Sauce thick pork chops, fat trimmed can (1 Ib. 4% oz.) pineapple chunks can (15! oz.) crushed pineapple cup chopped onion cup honey cup red wine vinegar tablespoons soy sauce large cloves garlic, minced to 2 t-blespoons ground ginger tablespoon ground coriander teaspoons cornstarch teaspoonsalt pkgs. (9 oz. each) frozen Italian-style green beans, thawedslightly to separate 2 cups matchstick carrotstrips 1. Brown chops on bothsides in a skillet. 2. Meanwhile, mix together in a large shallow baking dish, the pineapple, the next five ingredients, and a mixture of spices, cornstarch, and salt. 3. Put chops into the baking dish and spoon sauce over them. Cover tightly with aluminum foil. 4. Cook in a 325°F. oven 45 min. 5. Turn chops over, put beans and carrots over top, and spoon sauce over all. Continue cooking until meat and vegetables are tender, about 35 min. Sw 6. Serve with instant whipped potatoes (prepare according to package directions) 6 servings 2 ; SATISFACTION GUARANTEED OR MONEY BACK! sf Bs poo ce ne LANA LOBELL, Hanover, Penna, 17331 hme: Cityera RigSR2, Please sena me the following: | Size Ast Color in quarters and thoroughly drained 2 cups miniature marshmallows %4 cup chopped I 2nd Color Galfeabocoem Canoes 3 mectint-srea Cranes), cup maraschino cherries, cut Dept. M447 5 I stg one RRL eeeeen eae Buttered Pineapple Frozen Salad cup butter or margarine tablespoons regular all-purpose flour tablespoons sugar Few grains salt cups pineapple syrup teaspoonlemonjuice can (about 13 02.) pineapple tidbits, drained (about 1 cup) can (15 to 16 oz.) crushed pineapple, drained (about 1 cup) salted pecans 1 cup chilled heavy cream, whipped to soft peaks 1, Heat butter or margarine in a heavy saucepan. Blend in a mixtureofflour, sugar, and salt. Heat until bubbly. 2. Gradually add the pineapple syrup, stirring constantly. Bring to boiling; stir and boil 2 min. 3. Remove from heat andstir in lemon juice. Cool; chill ment enclosed. Add 60% ar = handling > > Enclosed for Current Issue st ALL COLOR OORRfia LOBELL FASHION CATALOG. \4 ($1.00 Enclosed for One Year's Subscription. >| OLENA LOBELINC. 1969 TOTAL > aanewel reres and 35¢ for eact C.0.0,—$2.00 Deposit enclosed for each item. thoroughly. 4. Lightly toss pineapple with oranges, cherries, marshmallows, and pecans in a large bowl. Add thechilled dressing and mix to coat. Fold in the whipped cream. 4 Family Weekly, March9, 1969 |