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Show married nieces. One doesn’t it overnight, and warm it up and eat-it the cook atall, and the otheris next. What happens was described by one ‘alike. So I concocted my own. Here’s now It’s just beginning, making the of the all-time great American cooks, Huck- creations, yet it’s unbelievably simple-—just usual recipes withcut finding any twe of them to do it: basically, after studying the recipes, meal,” I think I would make it fettucine. surely one of the all-time great begintier’s mistakes. leberry Finn, “The juices get a chance to I found that beef Burgundy is just beef noodles, butter or margarine, cream, ground But she’s a healthy young thing and she enjoys herself swap around little.” Apropos of beef Burgundy, I must have cooked in red wine with small white onions. Anything else is optional. pepper, and grated Italian cheese. So take a tip from the world’s great cooks. in the kitchen. Ske’ll make it, too. gone throughat least a dozen beef-Burgundy If I were to choose a dish for my “last Keep it simple. @ sceyours kaoe a “Then get started. The eas- iest way is the simplest way. : 5 Just imagine—God forbid! “ae ) pe aay a earth. You can have any- ‘ : “ x : : j ee sieMs fretortfe of+decal thing you want for break- viously going to pick your three favorite meals. So learn how to cook them well. I’ve known more than one person whosaid he’d choose bacon and eggs, toast and coffee as his last meai, regardless of time of day. c $4; ; ' & Breakfast dishes, often sloughed off in some homes, are a great American insti- tution. bacén and eggs are fine and might do fora last meal, but for an everyday dish, they might get a bit tiresome. I prefer omelettes. They hardly ever turn out the same way twice, mostly be- cause you can put almost anything you want, including warmed-vp leftovers, in the center. (My favorite fill- " ; j is, ing is black currantjelly.) . ; j Pe 3 ee. ES Ae eee ; = — , i Don't make it too complicated. I use my old beatup Tefion skillet and a rubber spatula. Get the eggs nearly done, put in the fill- ing, then with the spatula loosen the eggs from the bottom, fold over the left side;slide the right side onto the plate, then turn the skillet over with a single-jointed, normal flip of the wrist. I haven't missed yet. Lunch often means sandwiches. If you eat lunch at home, or even on weekends, you can have a ball. Dag- wood combinationsarestill great, and sandwiches are an imaginative means for get- ting rid of leftovers. Flank § steaks, one of the easiest cuts to do, are even better next day cold. . : unappetizing as it 4 Warming up leftovers is hot as sounds. Manyof the world’s great recipes, in fact, espe- Ciaily those done as stews eae ‘ 2 BS i Mea ase tigre a ee Bi 100 Best Recipes Cookboo! y, ay, 80x 591, MaplePlain, Minnesota 55359 Please send me your 100 Best Recipes Cookbook. | Pare) ees: i COCKDOK. And 2 ' j pees belgie reibenlagefavlaiell cae are tobi A or in sauces, recommend just that. The famous French re beef Burgundy is an exam- presche § Ple—cookit one day, leave si varie R SS Slabs 2 Hite t nad enclose $1.95 and 2 Campbell’s Soup labels. (Check or h,ple: an ™ if re please.) (PLEASE FAINT) Address. , $ RIN en I stiles % money arder. No cash, Tg) ED amo . , Please allow 3-4 weeks for handling. Offer may be withdrawn + at any time, Vold If restricted or forbidden by Iaw. Offer good j only In the United States. |