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Show “FAMILY WEEKLY COOKBOOK - AGasual pringti == _ Luncheor MELANIE DE PROFT Food Editor ® Spring seems to bring with it a magical charm that awakens our overtired taste buds. It excites a lively desire for little luxuries such as the fresh asparagus and teader young rhubarb now appearing in most markets— included is a special recipe for each. Spring-Green Soup 2 medium-sized cucumbers, pared and cut in pieces 1 smail onion, quartered 2 teaspoons parsley 2 chicken bouillon cubes 1 teaspoon lemonjuice \ teaspoon dill weed 2 tablespoons butter or margarine 2 tablespoons flour 1% cups warm water 1 cuplight cream 1 or 2 drops green food coloring Seasoned salt 1. Put into a blender container cucumber, onion, parsley, bouillon cubes, lemonjuice, dill weed, butter or margarine, and flour; blend until puréed. Gradually add one half of the water and continue blending. 2. Empty one half the contents of container into a saucepan. Continue blending while adding remainderof water; empty into the saucepan. Stirring occasionally, bring to boil- ing and cook 2 min. Stir in the cream. Heator chill thoroughly before serving. 3. Tint a pale green by blending in the food coloring. Mix in seasoned salt to taste. 4, Set small mugs or cups on a serving tray. Ladle hot soup into each. Or ladle cold soup into small clear glasses. Accompany with assorted crackers, About 24% cups soup seales to dislodge any sand. Wash the spears thoroughly. Cook 5 min. in an uncovered skillet containing boiling salted water to a depth of 1 in. Cover and cook until just tender, 5 to 10 min.; drain. To Serve Buffet Siyie Line up drained asparagus spears parallel to ends of a heated oval platter; accompany with serving tongs. Set on the buffet with the Cooked Lemon Sauce (see recipe) and a pepper mill. The sauce will keep hot throughout serving if it is in a heat-resistant bow! set on a eandle warmer. If desired, guests may grind pepper over the sauced asparagus, Greek-Styie Lamb and Olive Salad Prepare an assortment of hot rolls using available refrigerated fresh doughs. Greek-Style Salad Dressing (see reci 1% Ibs, roast lamb, trimmed of fat and cutin strips (see note) 1 large cucumber,pared and sliced 4 medium-sized tomatoes, sliced and quartered 1 cup pitted ripe olives Curly endive 1, Pour the dressing over lamb in a bowl and marinate, covered, in refrigerator at least 1 hr. or until Fresh Asparagus with Lemon Sauce Hew to Cook Fresh Asparagus Break off and discard lower parts of stalks from desired amount of fresh asparagusas far down as they will snap. If necessary, remove Family Weekly, March 22, 1970 thoroughlychilled. 2. Before serving, toss cucumber, tomatoes, and olives with some of the dressing and turn onto a bed of curly endive in a Jarge salad bowl. Spoon meat over vegetables and pour more dressing over all. 6 servings Plan luncheon around this Greek-style salad, featuring lamb and ripeolives. Note: To roast lamb, set a leg of lambona rack in a shallow roasting pan. Roast in a $25°F. oven until a meat thermometerregisters 175°F. Greek-Style Salad Dressing 2. Empty container ‘ato a double boiler top and set over simmering water. Stirring constantly, cook un- til sauce is thickened and coats a spoon (about 7 min.). About 1% cups sauce Y, cup oliveoil or all-purpose oil Rosy Rhubarb Pie 1 cup red wine vinegar 3 to 4 tablespoons honey Pastry for a 2-crust9-in. 1% teaspoons salt Y, teaspoon dry mustard 2 teaspoons crushed dried mint leaves teaspoon crushed oregano \% teaspoon crushed thyme Y, teaspoon anise seed Mix together theoil, vinegar, honey, and a blend of remaining ingredients. About2 cups dressing Cooked Lemon Sauce This satiny smooth sauce—hot or cold—is a superb complementto vegetables and fish. With the addition of various herbs, this elegant sauce can be the basis of many more. 2 eggs 2 egg yolks 3 tablespoons lemonjuice 2 widestrips of thinly sliced lemon peel (do notcut into white) 1 chicken bouillon cube ¥% cup warm water 1. Put eggs, egg yolks, lemon juice and peel, and bouillon cube into an electric blender container; cover and turn motor on low. Add the water gradually while blending. pie (prepared from your favorite pie crust mix) 1 6 % 1% tablespoon quick-cooking tapioca cups 1-in. fresh rhubarb pieces cup grenadine cups sugar Y cup flour 4 teaspoonsalt 1 teaspoon grated orange peel 1. Prepare pastry andfit lower crust into pie pan. Sprinkle tapioca over bottom ofpie shell; set aside. 2. Toss rhubarb with grenadine, then with a mixture of sugar,flour, salt, and orange peel; turn into pie shell, heaping slightly in center. Dot with butter or margarine. 3. Moisten edge of bottoin crust with water for a tight seal. Cut a decorative design in top crust and carefully lay overfilling. Seal edges and flute. 4. Brushtop lightly with egg white; sprinkle with 2 teaspoons sugar. 5. Bake at 450°F. 15 min.; turn oven control to 375°F, and bake 20 to 25 min., or until golden brown. Cool on a wire rack. One 9-in. pie |