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Show The cook’s sleight-of-hand produces four international entrees . . . all ready to serve in 20 minutesor less. Chicken Soup with Watercress Sprigs Sweet-Sour Ravioli Lychees with Fortune Cookies Sweet-Sour Ravioli (pictured): in greased casserole. Mix together 1 (16 oz) jar meatless spaghetti sauce, 1 (16 oz.) can whole kernel corn, drained. 1 cup each stuffed olive slices and seedless raisins and %-1 tsp. chili powder. Pour into casserole. Top with reserved ravioli, Combine 4 cup a large skillet, in 2 Tb. oil, sauté 1 cup each ecch cornmeal and milk, 1 egg, beaten, and onion rings and sliced celery (in ¥% inch diagonal pieces) until tender. Remove. Add 2 Tb. oil more. Sauté 1% cups green pepper strips and pineapple from 1 (20 oz.) can. (Reserve pineapple juice adding water to measure 1 cup). When peppers are tender, remove from skillet. Blend together 3 Tb. cornstarch, ¥% cup lemon juice and % cup water, Add 1 cup reserved pineapple juite. Bring to a boil in skillet, stirring constantly. Add 2 (15 oz.) cans beef ravioli and sautéed vegetables. Heat gently 5 mins. Stir in 2 cup radish slices. Heat 2 mins. more. Serve in 2 qt. dish. Serves 4-6. Tamale Pie Mixed Pepper Salad Orange Sections in Apricot Sauce 1 tsp. salt. Cook stirring constantly, over low heat for 3 mins. until very thick. Place in ring around edge of pie. Bake at 425° for 20 mins. Serves 6. Ravioli Strogonoff Mixed Veg. Salad Six Layer Chocolate Cake Ravioli Strogonoff:in a large skillet in % cup oil sauté 4 cups sliced mushrooms, 1 cup onion rings and 1 clove garlic, crushed, until tender. Remove. Blend 2 Tb. flour in remaining oil. Slowly add 1 (10% oz.) con condensed beef consomme. Bring to a boil. Cook 1 min. Add 2 cups sour cream, 1 Tb. Worcestershire sauce, 1 tsp. paprika, Ya tsp. salt and \% tsp. pepper. Simmer over Tamale Pie (pictured): set aside 6 ravioli from 1 (40 oz.) can beef ravioli. Place remainder evenly over bottom of 2 qt. EDITORIAL PHOTOS BY BERNARD GRAY. low heat. Add 4 (15 oz.) cans beef ravioli and reserved vegetables. Heat 5-10 mins longer until ravioli is hot. Serves 6. Family Weekly,May 2, 1971 10A |