3½ cups sifted* all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 cup butter or regular margarine, softened 2 cups light brown sugar, firmly packed 2 eggs 1 teaspoon vanilla extract 1 cup finely chopped walnuts or pecans
FROSTING 4 cups confectioners’ sugar ½ cup butter or regular margarine, softened 1 teaspoon vanilla extract 4 to 5 tablespoons milk 2 squares (1-oz size) unsweetened chocolate, melted
Assorted colored frosting decorators, with writing tip
Preheat oven to 375F. Sift flour with baking soda and salt.
In large bowl, with electric mixer at medium speed, beat 1 cup butter until light. Gradually beat in brown sugar. Add eggs and 1 teaspoon vanilla; continue beating until light and fluffy
At low speed, gradually beat in flour mixture until smooth. Add nuts; mix well.
Drop dough by tablespoonfuls, 3½ inches apart, onto ungreased cookie sheets. Pat each into round about ¼ inch thick.
Bake 10 to 12 minutes, or until lightly browned. Remove cookies to wire rack; cool.
Make Frosting: In medium bowl, combine confectioners’ sugar, butter, vanilla, and milk; with electric mixer, beat until smooth and creamy. Remove 1 cup of frosting to small bowl. Add chocolate, and beat until well blended.
Spread half of cookies with white frosting and other half with chocolate frosting, then write popular sayings on cookies, using different colors of decorators, as pictured. Makes 32.
½ pound spinach 8 leeks, white parts only 2 onions ½ cup mushrooms celery stalks 10 ounces bamboo shoots 1 pound 5 ounces slightly marbled beefsteak 3 Tablespoons peanut oil 4 eggs For the sauce: ½ cup beef bouillon ½ cup soy sauce 4 teaspoons sake (Japanese rice wine)
Peel and wash all the vegetables. Chop the onions, mushrooms, celery, and bamboo shoots. Cut the meat into very thin slices.
Prepare the sauce: Mix the bouillon, soy sauce, sake and sugar.
At the table: Heat the oil in a pan. Add the onions and meat. Stir. Add the celery and mushrooms. Sprinkle with ⅓ of the sauce. Add the bamboo shoots and other vegetables, then another ⅓ of the sauce. Cook for 10 minutes and add the rest of the sauce. Cook for 5 more minutes and serve.
Give each person a bowl containing a beaten egg yolk to be sued as a sauce to dip each morsel of meat or vegetable.
All preliminary steps of preparing the vegetables and sauce are done in the kitchen. The final cooking is done at the table in a chafing dish. In Japan, the frying pan is shallow and very large; the sukiyaki ingredients vary according to the season. Vermicelli is sometimes added.
1 package (11 ounces) pie crust sticks ¼ cup sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 4 medium baking apples, pared and cored Milk Fluffy Swiss Sauce (below)
Heat oven to 425°. Prepare pastry for Two-Crust Pie as directed on package except- Roll into 14-inch square. Cut into four 7-inch squares. Cover pastry to prevent drying.
Mix sugar, cinnamon and nutmeg; roll apples in sugar mixture. Reserve leftover sugar mixture. Place 1 apple in center of each pastry square. Moisten edges of square; join corners on top of apple and pressed together as pictured. Pinch edges together; brush with milk. Place in ungreased baking pan 9x9x2 inches. Sprinkle remaining sugar mixture. Bake until apples are tender, about 35 minutes. Serve with Fluffy Swiss Sauce. 4 servings.
FLUFFY SWISS SAUCE 2 tablespoons butter or margarine, softened ½ cup powdered sugar 1 egg yolk ½ teaspoon vanilla ½ cup shredded Swiss cheese (about 2 ounces)
Beat butter, sugar, egg yolk and vanilla until light and fluffy. Stir in cheese.
1 cup chick-peas 1 pound carrots ½ pound turnips 1 small celery root 2 onions 1-2 pound chicken 2 pounds mutton neck, boned breast or shoulder, cut into pieces 4 tomatoes 1 sprig thyme, or ½ teaspoon dried 1 bay leaf 2 cloves 1 pinch saffron 2 cups semolina 3 cups salt water 2 cups zucchini 1 Tablespoon oil 1 handful raisins (optional) 1 teaspoon harissa sauce
Soak the chick-peas for 24 hours, or use canned chick-peas (garbanzos).
Peel, wash, and cut all the vegetables into large pieces. Chop the onions. Peel, seed, and quarter the tomatoes. Cut the chicken into 8 pieces.
Place the mutton and chicken pieces in the bottom section of a couscous pot. Add the carrots, turnips, celery root, tomatoes, onions, chick-peas, they, bay leaf, cloves and saffron. Cover with water up to ¾ of the height of the couscous pot. Bring to a boil. Simmer continuously while preparing the semolina.
Pour the semolina into a large, deep dish. Sprinkle, little by little, with 1 cup of salt water, mixing well with the hands to separate the grains. When the water has been absorbed, pour the semolina into the top section of the couscous pot. Do not cover. Leave for 30 minutes.
Remove the dish of semolina from the pot. Wash the zucchini and cut into small pieces. Add to the broth in the bottom section. Knew the semolina as before, with the second cup of salt water. Leave for 20 minutes.
Replace the semolina dish on top of the couscous pot and leave it for another 20 minutes. Remove and mix the semolina again with the third glass of salt water. Let it rest for 10 minutes.
Add oil to the semolina and rub the grains between your fingers to grease the grains well. Return to the couscous pot and steam for 10 more minutes.
Serve the semolina separately, mixed, if you like, with a handful of raisins that have been soaked for 2 hours. Serve the meat and vegetables in a large, shallow bowl, and the broth in a soup bowl with the chick-peas.
Prepare a pungent sauce by mixing the harissa with a ladleful of broth.
A vegetable steamer can be used instead of a couscous pot if the holes are small and if the bottom section is deep.
1½ pounds ground beef ⅓ cup dry bread crumbs ⅓ cup catsup 2 tablespoons finely chopped onion 2 tablespoons finely chopped green pepper 1 teaspoon salt 1 teaspoon chili powder 1 egg 1 cup shredded Cheddar cheese (about 4 ounces) 1 cup crushed corn chips ½ cup chopped pitted ripe olives ½ loaf (1-pound size) French bread Hot taco sauce or prepared mustard
Mix ground beef, bread crumbs, catsup, onion, green pepper, salt, chili powder and egg. Pat ground beef mixture evenly into edges of piece of aluminum foil, 12×11 inches. Sprinkle with cheese, corn chips and olives.
Heat to 350°. Roll up beef carefully, beginning at long side and using foil to lift beef mixture. Press edge and ends of roll to seal. Place roll on rack in jelly roll pan, 15½x10½x1 inch. (At this point, roll can be refrigerated covered up to 24 hours.) Bake uncovered until done, about 1 hour.
Cut French bread diagonally into 12 slices. Toast slices. Serve sliced beef roll on toast with taco sauce. 12 Open Face Sandwiches.
1½ cups frozen chopped spinach (10-ounce package), thawed 2 medium tomatoes ½ teaspoon salt 1 cup water ½ cup clam juice 1 tablespoon parsley 1 tablespoon wine vinegar 1 pound shelled, deveined shrimp
Cook spinach according to package directions; drain. Cut a then slice off the top of tomatoes. Gently remove pulp; reserve. Sprinkle cavities with salt. Mix tomato pulp with spinach. Combine water, clam juice, parsley, and vinegar in saucepan. Simmer 5 minutes. Add shrimp. Cook gently just until shrimp turn pink, about 3 minutes. Fill each tomato shell with ¼ of the drained shrimp. Divide spinach mixture evenly onto 2 individual serving dishes. Place tomatoes in center of spinach; surround each with half the remaining shrimp. Makes 2 dinner servings.
1 2-pound, 10-ounce duckling 1 Tablespoon butter 8 lean bacon slices 1 cup chicken broth 1 teaspoon thyme ½ a bay leaf salt and pepper ½ cup green olives
Clean the duckling. Put aside the liver, heart, and gizzard.
Saute the duckling in butter with the bacon in a round or oval casserole until golden brown on all sides.
Empty the gizzard. Cut into thin slices. Slice the heart as well. Add both to the casserole, together with chicken broth, thyme, and bay leaf. Add salt and pepper. Cover the casserole and let simmer for 20 minutes.
Meanwhile, pit the olives. Mash the liver with a fork. Mix all this in with the duckling and cook for another 15 minutes. Serve with fried bread croutons.
2 medium stalks celery, chopped (about 1 cup) 1 tablespoon butter or margarine 1 can (10¾ ounces) condensed cream of shrimp soup 2 cans (7½ ounces each) crabmeat, drained and flaked* ½ cup dairy sour cream 1 tablespoon grated lemon peel Dash of aromatic bitters 4 English muffins, split and toasted Paprika
Cook and stir celery in butter in 10-inch skillet until celery is tender, about 5 minutes. Stir in soup, crabmeat, sour cream, lemon peel and bitters. Heat just to boiling. Serve over hot muffins; sprinkle with paprika. 4 servings.
*1 can (7 ounces) fish flakes, drained can be substituted for 1 can of the crabmeat.
THINK CRAB Crabmeat lends a touch of elegance to any fish dish, as well as a good supply or protein, calcium and minerals. You can combine it with less expensive fish to stretch it in sauces, salads, chowders and dips. Crabs are available live (close to the place of capture), frozen (cooked in the shell) and canned. Some processors have floating canneries to facilitate immediate packing of the fresh crabs.
2 pounds ground veal 2 cups fresh cranberries 1 cup water Artificial sweetener to equal ¼ cup sugar 2 cups tomato purée 1 cup canned, French-style green beans, mashed 3 tablespoons, dehydrated onion flakes 2 tablespoons diced celery 1 teaspoon chili powder, or to taste 1 teaspoon prepared horseradish 1 teaspoon lemon juice ½ teaspoon Worcestershire sauce ½ teaspoon salt
ADVANCED PREPARATION: Shape veal into 16 uniform balls. Brown on all sides in a non-stick skillet, over moderately high heat. Combine cranberries and water in a saucepan. Cook over medium heat for 10 minutes or until cranberry skins pop. Remove from heat. Stir in sweetener. Combine remaining ingredients in a saucepan. Bring to a boil. Add cranberry sauce and meatballs.
FINAL PREPARATION: Cook over low heat for 20 minutes. Arrange on serving platter. Divide evenly. Makes 4 dinner servings.