¼ cup flour 1 teaspoon salt ½ teaspoon pepper 1 pound stewmeat, cut into 1-inch cubes 2 tablespoons oil 1 clove garlic, crushed ¼ pound pearl onions ½ cup sliced celery ¼ teaspoon rosemary leaves ½ teaspoon dried basil 2 cups water 2 potatoes 2 tablespoons chopped parsley ½ pkg. frozen sliced carrots ½ pkg. frozen whole kernel corn ½ pkg. frozen peas 1 cup biscuit mix
Mix flour, salt and pepper. Dredge meat in seasoned flour. In a large skillet, heat oil and brown meat on all sides. Add pearl onions and celery; sauté 5 minutes. Stir in remaining seasoned flour and gradually add the water while stirring until thickened. Add rosemary and basil, cover and simmer over low heat until meat is tender (1 to 1½ hrs.) Add potatoes, frozen vegetables and parsley; heat to simmer and cook 5 minutes. Place in a casserole or baking dish. Prepare biscuit mix, following the directions on the package, and cut into diamond shapes. Place on top of meat and bake in a 425° oven until biscuits are golden brown.
Nothing could be more magnificent for a dinner party than a crown roast of pork. Juice and roasted to a succulent perfection. It is fitted here with green rice stuffing but other stuffings can be used.
Preparation time: 30 min. Roasting time: about 2 hrs. Oven temperature: 400°F and 375°F
For 6 to 8 servings you will need: 1 crown roast of pork, about 8 to 9 lbs. Salt and black pepper Green Rice Stuffing (recipe follows) Stuffed olives, orange slices and parsley for garnish
Green Rice Stuffing: In skillet, sauté 1 cup thinly sliced green onions. in 2 Tbsp. heated butter or margarine. Cook stirring, for 3 to 5 min. Add 1/2 cup chopped parsley. Cook 2 to 3 min. longer. Add to 4 cups hot, cooked, seasoned rice.
Have butcher prepare a tied crown roast of pork. Wipe with damp paper toweling. Cover tips of ribs with foil to keep them from charring. Rub roast with salt and black pepper. Place in foil-lined roasting pan.
Roast at 400°F for 10 min. Reduce heat to 375°F. Continue roasting, uncovered, for about 2 hrs. or until thermometer registers 175°F to 180°F. Juice should run clear with no trace of rosy color.
Meanwhile, prepare Green Rice Stuffing.
Transfer roast to serving platter. Remove string from roast. Wrap strip of foil around base of roast. Spoon rice stuffing into center. Garnish ribs with stuffed olives skewered in place with toothpicks. Surround platter with orange slices and parsley.
Good served with: Stuffed tomatoes, glazed onions, butter-lemon asparagus, and a lemon soufflé for dessert.
6 pork chops, cut ¾ inch thick ½ of a 21-ounce can (1 cup) cherry pie filling 2 teaspoons lemon juice ½ teaspoon instant chicken bouillon granules ⅛ teaspoon ground mace
Trim excess fat from pork chops. In a large skillet cook the trimming still about 1 tablespoon of fat accumulates. Discard the remaining trimmings. Brown the pork chops in the hot fat. Sprinkle each chop with salt and pepper. In an electric slow crockery cooker stir together the cherry pie filling lemon juice, chicken bouillon granules and ground mace; mix well. Place the browned pork chops atop cherry mixture. Cover and cook on low-heat setting for 4 to 5 hours. Place chops on a warm serving platter. Pour some cherry sauce over chops; pass remaining sauce. Garnish with parsley, if desired. Makes 6 servings.
FRUIT COMPOTE SUPREME
1 29-ounce can peach slices 1 cup dried apricots ½ cup packed brown sugar 1 teaspoon grated orange peel ⅓ cup orange juice ½ teaspoon grated lemon peel 2 tablespoons lemon juice 1 16-ounce can pitted dark sweet cherries, drained
In an electric slow crockery cooker combine undrained peaches, apricots, brown sugar, orange peel, orange juice, lemon peel, lemon juice, and ½ cup water. Cover: cook on low-heat setting for 9-10 hours. To serve, gently stir in drained cherries. Cover; cook on low heat setting 15 minutes more. Serves 8.
1 roasting chicken ½ pound gammon 1 Spanish onion, quartered 1 bay leaf Chicken stock 12 button mushrooms, quartered 4 small carrots, thickly sliced 4 tablespoons butter ¼ pint dry white wine 1-2 tablespoons Madeira or brandy ½ ounce powdered gelatine Salt and freshly ground black pepper 2 tablespoons chopped fresh herbs (parsley, chervil and tarragon)
Place chicken, gammon, quartered onion and bay leaf in a heatproof casserole just large enough to hold them. Moisten with about 1½ pints light chicken stock and simmer, covered until chicken and gammon are tender. Allow to cool in stock.
Cut chicken from bones and cut gammon into large dice. Place in an oval earthenware gratin dish or shallow terrine. Simmer quartered button mushrooms and sliced carrots in butter until tender. Drain and scatter over chicken and gammon.
Add ¼ pint dry white wine and 1 to 2 tablespoons Madeira or brandy. to the stock, and tri in gelatine which you have dissolved in a little water. Simmer for a moment, then strain. Correct seasoning; add chopped fresh herbs and pour over chicken and gammon pieces, adding more stock to cover. Allow to set. Serve gold from gratin dish or shallow terrine. A delicious first course, or light luncheon or supper dish.
1 cup boiling water 1 package (6 ounces) lime-flavored gelatin 1 can (6 ounces) frozen limeade concentrate About ½ cup ginger ale 1 can (20 ounces) pineapple tidbits or chunks in juice, drained (reserve juice) ½ cup light rum Salad greens Honeydew melon balls
Pour boiling water on gelatin in 2-quart bowl; stir until gelatin is dissolved. Stir in frozen concentrate. Add enough ginger ale to reserved pineapple juice to measure 1¼ cups. Stir pineapple juice-ginger ale mixture and rum into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.
Stir in pineapple. Pour into 5-cup mold. Refrigerate until firm, at least 3 hours. Unmold on salad greens. Garnish with melon balls. If desired, serve with whipped topping. 8 to 10 servings.
Timing tip: If you want to serve at different times, Daiquiri Salad will hold in refrigerator up to 24 hours.
QUICHE 6 slices bacon, quartered 10-inch unbaked pie shell 1 cup grated natural Swiss cheese 4 eggs 1½ cups light cream ½ teaspoon salt ⅛ teaspoon nutmeg ⅛ teaspoon pepper ½ teaspoon dried oregano leaves
PIZZA SAUCE 3 medium white onions, sliced 1 can (8 oz) whole tomatoes, undrained ¼ teaspoon sugar ½ teaspoon dried thyme leaves ¼ lb mozzarella cheese 12 pitted black olives
Preheat oven to 375F.
Make Quiche: Sauté bacon until crips; drain on paper towels. Reserve 2 tablespoons bacon fat.
In bottom of pie shell, sprinkle two-thirds of bacon with grated cheese.
In medium bowl, beat eggs with cream, salt, nutmeg, pepper, and organ until smooth. Pour into pie shell. Bake 30 minutes, or until golden and sharp knife inserted near center comes out clean.
Meanwhile, make Sauce: In reserved bacon fat in medium skillet, sauté onion several minutes, until tender. Add tomatoes, sugar, and thyme. Simmer, stirring, 15 minutes, or until mixture is slightly thickened. Slice mozzarella into 3½-by-½-inch slices.
Garnish top of Quiche with mozzarella strips, spoke fashion, alternating with tomatoes mixture. Sprinkle with rest of bacon. Spoon remaining tomato mixture into center. Decorate with olives.
Bake 5 minutes longer to melt cheese slightly. Serve warm. Makes 8 servings.
8 ounces drained, canned salmon 2 medium eggs, separated ½ cup skim milk ¼ cup finely chopped celery 2 tablespoons dehydrated onion flakes 2 tablespoons finely chopped fresh parsley 1 teaspoon salt ⅛ teaspoon pepper ¼ teaspoon paprika 2 medium eggs, hard-cooked and sliced
Mash salmon. Beat egg yolks with milk. Add celery, onion flakes, parsley, salt, and pepper. Stir into salmon; mix well. Beat egg whites until stiff but no dry. Gently fold into salmon mixture. Spoon into a nonstick, 9x5x3-inch loaf pan. Sprinkle with paprika. Bake at 350°F (moderate oven) for 45 minutes, or until firm. Garnish with sliced eggs. Divide evenly. Makes 4 luncheon servings.
ingredients: 3-pound lamprey, or eel 1 bottle red wine, preferably Bordeaux 16 leeks 4 carrots 4 shallots 1 cup chopped ham ½ cup oil 1 Tablespoon flour salt, pepper 1 thyme sprig (or ½ teaspoon dried thyme) 1 bay leaf 12 croutons (fried bread cubes) 1 clove garlic (optional)
Bleed the lamprey by cutting two inches off its tail. Mix the blood with a cup of wine.
Scald the fish and scrape off the skin. Make an incision around the neck below the gills. Pull out the central nerve through this opening.
Cut the lamprey into 2-inch slices. Put them into a deep bowl, cover with wine, and set aside.
Peel and wash the leeks; use the white part only. Scrape, wash, and slice the carrots. Mince the shallots and chop the ham.
Heat the oil in a saucepan. Add the ham and vegetables, and when they start to brown, sprinkle with the four. Stir well and brown for a few minutes.
Pour in the remaining wine. Add salt, pepper, thyme, and bay leaf. Cover and let simmer for about 30 minutes.
Add the lamprey slices, and the wine in which they were marinated. Cook for 15 minutes.
Arrange the lamprey and leeks on a platter. Remove the pan from the heat and thicken. thesauce with the blood and wine mixture. Pour over the lamprey. Serve with the croutons, which may be rubbed with garlic.
The lamprey is a rare fish. In France it is available only in the Dordogne and Garonne areas, where they are plentiful from April to June. Eels may be used as a substitute.