Category Archives: International

Lamb Curry

3 Replies

Ingredients

1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1 apple, pared and thinly sliced
1 teaspoon curry powder
1/4 to 1/2 teaspoon salt
1/4 cup Gold Medal flour
2 cups chicken broth*
2 cups cubed cooked lamb
3 cups hot cooked rice
1/4 to 1/2 cup chopped peanuts, hard-cooked eggs or chutney

Directions

Melt butter in large saucepan. Add onion, green pepper, celery and apple slices; cook and stir gently until onion is tender stir in curry powder, salt and flour. Cook over low heat, stirring until mixture is hot. Remove from heat.

Stir in broth gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat; heat through, stirring occasionally, about 10 minutes. Serve over rice. Pass peanuts to sprinkle on top.

4 to 6 servings.

*Chicken broth can be made by dissolving 2 chicken bouillon cubes in 2 cups boiling water, or use canned chicken broth.

At its best served with a dewy, green salad, a bowl of chilled fresh fruit and cups of steaming tea.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Eggs En Gelee

3 Replies

Ingredients

6 eggs
2 envelopes unflavored gelatine
2 cans (12 1/2 oz size) chicken consommé
1/2 cup white wine
1 tablespoon tarragon
vinegar
3/4 teaspoon salt
Boiling water, ice water
12 fresh tarragon leaves, or parsley sprigs
4 tablespoons liver pate
1 teaspoon heavy cream

Directions

1. Gently lower eggs into boiling water in medium saucepan. Remove pan from heat. Cover; let stand 3 to 5 minutes. Cool eggs under cold water to prevent further cooking.

2. In small saucepan, sprinkle gelatine over 1 cup consommé to soften. Stir over low heat, to dissolve gelatine. Stir in rest of consommé, white wine, vinegar, and salt; set aside.

3. Pour boiling water over tarragon leaves. Drain, then plunge leaves into ice water. Beat pate with heavy cream until smooth. Place in pastry bag with small star tip.

4. Place 6 (6-oz) oval molds or custard cups in pan of ice and water. Spook 1 tablespoon gelatine mixture into each mold. Let stand about 5 minutes, or just until gelatine is set. Arrange 2 drained tarragon leaves on gelatine in each mold. Pipe liver pate in little stars or in ring around leaves. Cover with another tablespoon of gelatine mixture, being careful to keep decoration intact. Let stand until gelatine is firm.

5. Meanwhile, carefully peel eggs. Place an egg in center of each mold on firm gelatine layer. Pour enough gelatine mixture around eggs just to cover. Refrigerate until firm.

6. To unmold: Dip molds in hot water; invert onto individual serving plates; shake gently to release. Garnish with parsley, if desired, and remaining gelatine, chopped, as show in photography. Makes 6 servings.

©Copyright 1973 by The McCalls Publishing Co. All rights reserved. Printed in U.S.A.

Pepper & Mushroom Pizza

1 Reply

Ingredients

1/2 package compressed yeast
1/3 cup lukewarm water
1/4 cup oil
1 egg, slightly beaten
1 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon sugar
8 ounces Marinara or Pizza sauce
1/2 pound shredded Mozarella cheese
1/2 teaspoon crushed oregano
1 tablespoon chopped parsley
1 large green pepper, cut into strips
2 cans flat anchovy fillets
4-ounce can sliced mushrooms, drained
1/4 pound pepperoni, thinly sliced

Directions

Dissolve yeast in water; add 2 tablespoons oil and egg. Blend flour, salt and sugar. Stir yeast mixture into flour mixture. (If too stiff, add more water.) Knead until soft and pliable. Let rise in an oiled bowl until double in bulk – about 50 minutes. Heat oven to 425°. Roll out dough on floured board to fit 14-inch round pan. Line greased pan with dough; brush with 2 tablespoons oil; spread with sauce; sprinkle with cheese, oregano and parsley. Arrange anchovy and pepper strips to form squares. Alternately fill each square with slices of mushroom or pepperoni. Bake 20 to 25 minutes – until lightly browned.

Serves: 8

Preparation Time: 1 hour 45 minutes

Approximate calories per serving: 425

Suggested Menu

Pepper and Mushroom Pizza
Caesar Salad
Espresso Ice Cream

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973