Tag Archives: cooking for show

Peppered Beef Flambé


3- to 3 1/2-pound beef rolled rump or eye of round roast
1 tablespoon black pepper corns, cracked
Watercress or pasley
Tomato wedges
1/4 cup Cognac
Rye bread, sliced
Horseradish Butter, Lemon Butter, or Sesame Butter (below)

Heat oven to 325°. Roll beef roast in cracked pepper; press pepper into beef with heels of hands. Place beef on rack in shallow roasting pan. Insert meat thermometer in thickest part of beef. Roast uncovered to desired doneness, 150 to 170°, 25 to 30 minutes per pound.

Remove beef from oven. Garnish with watercress and tomato wedges. Heat Cognac in small saucepan just until warm. Ignite and pour flaming Cognac on beef. Slice and serve with rye bread and choice of butters. 12 to 16 servings.

Beat 1/2 cup butter or margarine, softened and 2 to 3 tablespoons prepared horseradish.

Beat 1/2 cup butter or margarine, softened, 1/4 cup snipped parsley, 1/2 cup teaspoon finely grated lemon peel and 1 teaspoon lemon juice.

Beat 1/2 cup butter or margarine, softened, 3 tablespoons toasted sesame seed and dash or red pepper sauce.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Pineapple Polynesian


1 quart vanilla ice cream
1 1/2 cups flaked coconut
2/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup butter or margarine
1 tablespoon lemon juice
2 teaspoons finely shredded orange peel
4 cups cut-up fresh pineapple (about 1 medium)
1/4 cup rum or apricot brandy

Shape ice cream into 6 to 8 balls as pictured and roll in coconut. Place on waxed paper-covered baking sheet and freeze.

Mix brown sugar and cornstarch in chafing dish or skillet; add butter, lemon juice and orange peel. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple; heat until fruit is hot, about 2 minutes. Heat rum in small saucepan just until warm; ignite and pour flaming rum on pineapple. Stir; spoon over each serving of ice cream. 6 to 8 servings.

Fresh Fruit Polynesian: Omit coconut. Substitute 4 cups cut-up or sliced fresh fruit for the pineapple. Choose from the following: strawberries and peaches, bananas and raspberries or pears and blueberries.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Spinach-Bacon Flambé/Krisps


6 slices bacon, cut into 1/2-inch pieces
2 tablespoons honey
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
10 ounces spinach, torn into bite-sized pieces
5 ounces mushrooms, sliced
1 lemon, cut in half
1/4 cup brandy

Fry bacon in skillet until crisp. Remove from skillet; drain on paper towel. Drain skillet, reserving 2 tablespoons bacon fat. Heat reserved bacon fat, honey, vinegar, Worcestershire sauce and salt just to boiling. Pour mixture on spinach and mushrooms; toss. Squeeze lemon over salad.

Heat bacon pieces and brandy in small skillet or saucepan just until warm. Ignite and pour on salad. Toss gently; serve immediately. 6 servings.


Heat oven to 400°. Spread 6 slices rye bread with soft butter or margarine. Sprinkle with grated Parmesan cheese and sesame seed. Bake on ungreased baking sheet 10 minutes. Cut each slice in half. 6 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.