OCR Text |
Show FAMILY WEEKLY COOKBOOK Don’t waste yourlife in a dead-end job! Becomea weii-paid computer p this free M rammer— raw-Hill booklet telis you how Now you cantrain at home,in Spa eeneh omen te tis new, exciting than 50,000 program- mers are needed now; many more will be led within the @ Here are regional recipes for main dishes. Each one might become a family favorite—a specialty of your housze—and appear often on your menus. With any one, plan to serve accompanying foods typical of that region. e or teeniesbee back- This new course has been develope,nhained. vine ro cat and womerie LtdJobsroaromestudy reputa- Same1) Just off me CHENDeptPeIbdaseeehStree, Picadillo 2 tablespoons olive oil or other cooking oil % cup chopped onion N.W., Washington, D.C. 200: CREI, Home Study Division Book Company Dept. P2104A, 3224 16th St., N.W., Wash., D.C. 20010 Please mail me FREE booklet with com; information on how | can gramminy ‘athome. I have a high pioma or equivalent. di- Nae Addi chy.—_—__Stete—__-=ip= ed egg,finely chopped 1. Heatoil in a large skillet, add onion and green pepper, and cook until tender, Hl| stirring occasionally. Blend in garlic and ground beef cutting meat into small pieces with a wooden spoon. Stirring occasionally, cook just until meat loses its pink color. 2. Mix the contents of can of tomatoes, bs aS; the olives, raisins, capers, and a blend of the seasonings into cooked mixture. Cover and simmer 40 to 50 min., stirring occasionally. 3. Serve over rice and garnish with the chopped egg. 6 servings Hawaiian Beef 2%, Ibs. beefsirloin tip, eut in 1-in. cubes 1% teaspoons garlic salt 1 teaspoon paprika Whether Picadillo is of Mexican or Spanish origin, it is a superbly spicy “hash.” the skillet and simmergently about 2 hrs. 4. Stir in the celery, onions, tomatoes, and pineapple chunks. Cook, covered, about 10 min. 5. Stir in a mixture of the brown sugar, cornstarch, water, soy sauce, and remaining vinegar. Add the green pepper. Bring to boiling, stirring gently, and cook 3 min. Serve with hot cooked rice. About 8 servings Florida Shrimp Chilau 1%; Ibs, cooked, shelled shrimp, cut in bite-sized pieces 1 teaspoon ground ginger 1 large clove garlic, minced 1 cam (13%; 02.) pineapple chunks, drained (reserve syrup, about %; cup) polyester; Wide World; CBS; Oscar Porter; U.S. Army Poge 4: H.Armstrong Roberts. Page 6: Henri Cartier-Bresson, 1 can (10% oz.) condensed beef broth Y, cup garlic-flavored wine vinegar ¥, cupthinlysliced celery (cut diagonally) 2 medium-sized onions, quartered 2 large tomrtoes, peeled and cut in wedges 3 tablespoons brown sugar When You Order By Mail 2 tablespoons cornstarch From Family Weekly. . . RUSTAIN PRODUCTS, Fair Lawn, N.J. Dan Ua7 At home in minutes ihe Please allow up to four weeks for delivery. to‘ads are placed by reputable companies. The items and copy are checked for reliability by Family Weekly, too. If you've any ‘question about mail order, just write: Service Department, Family Weekly, 641 Lexington ‘Avenue, New York, N.Y. 10022. % cup water 2 tablespoons all-purpose soy sauce % cup sliced green pepper 1. Mix the garlic salt, paprika, and ground ginger thoroughly and toss mixture with meat cubes to coat. 2. Brown meat and garlic in a hot skillet using a smal! amount of cooking oil. 3. Stir in the reserved pineapple syrup, beef broth, and % of the vinegar. Cover “ Family Weekly, April 26, 1970 1 clove garlic, mi 1% cups hot water 1%, teaspoons salt Y teaspoon seasoned pepper 2 bay leaves Y% teaspoon oregai 1 28-02. canrab bet12 02.) Italian-style peeled tomatoes 5 or 6 drops Tabasco 1. In a large skillet with cover cook the salt pork until lightly browned. Add the onion and continue cooking until tender, but not browned. 2. Add potatoes, garlic, hot water, salt, seasoned pepper, bay leaves, oregano. 3. Cover and cook over low heat until potatoes are just tender. Add tomatoes, Tabasco, and shrimp. 4. Heat thoroughly but do not boil. Serve piping hot. 4 to 6 servings |