Professional Documents
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)ices are among the oldest products known to man, yet he spice shelf is also as new as our next trip to the food u s t o r e . There is a continuing process of change as new products join this aromatic world . . perhaps an exotic ancient spice rediscovered and made newlv available.. . or a conven-
sonings . . . or a savory new- blend to capture the mingle flavors of a dozen spices and herbs at a single dash. Many of the more recent additions, along with all of the traditional spice products, are included in the chart on the following pages. For the most part, these are the products which have reached national distribution, though not all of them may be available in every store. Some are found primarily in the "gourmet" lines of spice in supermarkets and fancy food stores. The best approach is to check the regular spice sections first s a n d then if a desired item is not found there, look for the "gour*kg met" lines. Often, these glass-packed, specialty lines will be %located in another area of the supermarket. Food sections of department stores are another source. m. Be sure to store your spices in as cool and dry a place as possible, definitely not above or next to the kitchen range or in front of a window. Heat and light rob spices of their flavor. Check your spice shelf once or twice a year to make sure your supplies are still fresh. Open the container and sample the aroma. If it does not rise up to greet you pungently, it should >e replaced to insure the flavoring your cooking efforts deserve. Remember that recipes are developed with fresh spices and therefore yours must be in prime condition, too, in order n enjoy the best results. Spices are for creativity in cooking . a pinch of magic that wings exciting variety to everyday meals . a dash of glamor hat will draw admiring compliments from guests. Spices can
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USES In baked goods and desserts, especially fruit. With sweet potatoes, squash, turnips. Use whole in pickling and marinades. QUICK TIP: Add a dash of ground allspice to cranberry juice cocktail. Baked goods, especially cookies and fruit pies. An inspiration in orange sauce for chicken, duck. QUICK TIP: Add some seeds to the syrup from canned pineapple, bring to boil; strain; replace fruit. In French dressing, fruit compotes, chicken soup, beef stew and coffee. Old-time pickling recipes often call for it. QUICK TIP: Add a seed to cooking liquid when braising beef or chicken. Cooked vegetables, poultry, and seafood and in salads. Especially good with any tomato-based dish. QUICK TIP: Add generous pinch to canned beef stew before heating it. In soups, stews, casseroles, sauces, use one large or two small leaves per six portions of meat, fowl, fish or seafood. QUICK TIP: Add a few bay leaves to the skewer, alternating them with beef or lamb cubes, when preparing kebabs. In salads, sauces, soups, stews, sandwich fillings, with other vegetables, chili sauce, Spanish rice, and creoles. QUICK TIP: Mix rehydrated flakes generously into egg salad.
Allspice
Whole; Ground
Anise Seed
Whole
Star-shaped seed from China; somewhat more intense flavor than regular anise seed. Crush leaves before using. For full flavor, add during last 10 minutes of cooking.
Basil Leaves
(or Sweet Basil) Whole
Bay Leaves
(Laurel) Whole
Use "as is" in cooked soups, stews, sauces. In uncooked dishes, mix with % as much water; let soften 10 minutes. Tangy, somewhat licorice-like flavor.
Caraway Seed
Whole
Cheese dips and spreads, sauerbraten, sauerkraut and pork dishes. Good, too, with cabbage, carrots and cheese. QUICK TIPS: Add to melted butter for noodles and macaroni.
USES Combine with other sweet spices (cinnamon, cloves, nutmeg) for coffee cakes, cookies, buns, pumpkin and apple pies. QUICK TIPS: Sprinkle ground cardamom on honeydew melon. Add whole seed to demi-tasse coffee. Use in all celery-seasoned dishes and especially meat sauces, soups, stews, casseroles, poultry stuffings. QUICK TIP: Add rehydrated celery flakes to sour cream and minced clams for a simple snack dip. Meat loaf, stews, croquettes, salads and dressings. QUICK TIPS: Add seeds liberally to cole slaw. Try a dash of ground celery seed in scrambled egg,s. Sprinkle celery salt over pea soup just before serving. Salads, stuffings, sauces, omelets, seafood and cheese dips. QUICK TIP: Mix into canned or frozen peas as they are being heated. Eggs, sour cream-dressed baked potatoes, cottage cheese, any cooked vegetable, cocktail dips, creamy sauces, salad dressings. QUICK TIP: Sprinkle over vichyssoise and other cream soups as they are served. In all baked goods, puddings, sweet sauces, and frozen desserts. Excellent with chocolate. QUICK TIPS: Try adding some ground cinnamon to mashed sweet potatoes. Use a stick in beef stew; or as a muddler for hot apple cider, Irish coffee or espresso. In baked goods, with fruits and sweet yellow vegetables, ham and pork roasts. QUICK TIPS: Poke whole cloves into pork butt and add to tomato sauce; add a dash of ground cloves to canned beets.
NOTES Strong, exotic flavor and aroma, more sweet than sharp.
Cardamom Seed
Whole; Ground
Celery Flakes
The flaked stalks of vegetable celery; need rehydrating before use in most dishes.
Celery Seed
Whole; Ground; Salt
From a special strain of the celery family; not the same as the vegetable. Intense flavor.
Chervil Leaves
Whole
An alternate to parsley, but more aromatic, with hint of tarragon. Add "as is" to either cooked or raw dishes.
Chives
Freeze-Dried
Cinnamon
(Cassia) Stick; Ground
"Cassia" is a trade term for what we know as cinnamon; sometimes appears on labels today.
Cloves
Whole; Ground
Strong, spicy-sweet flavor; even the whole ones start flavoring a dish immediately.
USES
NOTES
Lemony, "perfumed" flavor can be used in place of "cilantro" (coriander leaves) in Spanish recipes.
Coriander Seed
Whole; Ground
Cookies, cakes, biscuits, gingerbread batter, poultry stuffings, mixed green salads. QUICK TIP: Add a dash of ground coriander to canned or fresh mushrooms when heating or sauteeing them. Deviled eggs, soups, sauerkraut, pork, cheese dishes: QUICK TIP: A pinch of ground cumin is great in salad dressings; use seeds to garnish Cheddar cheese canapes.
Cumin Seed
Whole; Ground
Called "cominos" by Spanish-speaking cooks; important flavor note in chili powder and widely used in Mexican and Latin-American dishes. Maximum flavor is developed by cooking seeds for 10 minutes before using, but a brief stay in a marinade or dressing will also bring out flavor. The leaves of the dill plant; flavor is released more quickly than from seed, but flavor is milder. The flavor is mildly like licorice.
Dill Seed
Whole
Sour cream and mayonnaise-based sauces, dressings and salads. Good with fish, cauliflower, green beans, cabbage, new potatoes. QUICK TIP: Crush seeds and add to homemade potato salad.
Dill Weed
Whole
In green salads, vegetables, fish and seafood sauces, creamed chicken, marinades for beef or seafood, cottage cheese, egg salad. QUICK TIP: Sprinkle dill weed lightly over thinly sliced cucumbers and add French dressing. In chicken and seafood sauces, pork dishes, breads, rolls, coffee cakes. Good with celery and sweet vegetables and apples in any form. QUICK TIP: Crush and sprinkle some seeds into pie filling. Ideal for stews and hearty soups and in compounding your own curry powder. QUICK TIP: Add to pickling liquid for green beans or cauliflower. Discreetly in meat, fowl and seafood; salad dressings; soups; sauces; appetizers. Use bravely in Mediterranean concoctions, l.e, scampi, bouillabaisse, spaghetti sauces, Italian salads and dressings. QUICK TIP: Add rehydrated minced or powdered garlic liberally to melted butter, brush over opened halves of French bread and place under broiler.
Fennel Seed
Whole
Fenugreek Seed
Ground
Garlic
Instant minced; Powder; Granulated; Salt
Instant minced should be rehydrated briefly before sauteeing; otherwise, no rehydrating needed.
USES In gingerbread, spice cakes and cookies. Enhances beef and chicken dishes, sauces and marinades; use in seasoned flour for frying chicken and liver. QUICK TIP: Add a little ground ginger to sweetened mayonnaise for canned or fresh pear salad. Used in the various gumbos of the Creole cuisine. QUICK TIP: Add one tablespoon file powder per six portions of shrimp or chicken gumbo after dish is finished cooking. Do not cook further. Famous seasoner for game such as venison and rabbit. In addition, crush and add to chicken salad, braised pork and sauerkraut. QUICK TIP: Crush berries and add to canned baked beans. Called "the pound cake spice" it's also good in cherry pie, light fruit cakes, sweet vegetables, fish sauces, seafood chowders, creamed spinach or chicken. QUICK TIP: Add a dash to whipped cream for cake topping. Roast meats of all kinds, poultry, fish, green vegetables, salads, herbed breads. QUICK TIP: Sprinkle ground or crumbled leaf marjoram over eggs before baking. In desserts, also in teas and drinks, over tossed green salads, with carrots and pickled beets and fruit. Much used with lamb and in Greek cooking. QUICK TIP: Add to juice from canned cocktail, bring to boil, cool, strain out mint, replace fruit. Ground (powdered): cheese dishes, Welsh rarebit, ham salad mix, creamed vegetables, meat sauces. Whole seed: pickling, salad dressings, marinades. QUICK TIPS: Add ground mustard to cheese sauce for macaroni; add a few mustard seeds to cooking liquid for pot roast.
NOTES Whole ginger roots can be grated on a cheese grater for use in oriental recipes which call for fresh ginger.
Ginger
Whole; Ground
Gumbo File
Ground
Dried, powdered young sassafras leaves with both aroma and thickening power. Use discreetly; a few berries for 4 portions of meat.
Juniper Berries
Whole
Mace
Ground
Both mace and nutmeg come from the same peachlike fruit and are interchangeable in recipes. A somewhat milder cousin of oregano, it can be used more liberally. Crumble the leaves first. Of many varieties of mint, spearmint is important on the spice shelf.
Marjoram Leaves
Whole; Ground
Mint
Whole
Mustard Seed
Whole; Ground; (or Powdered or Dry)
To make hot, Chinese-style mustard from any ground (powdered) mustard, mix with equal amount of warm water; wait 10 minutes.
Nutmeg
Whole; Ground
Cakes, cookies, pies, puddings, eggnog, custards and any lemon dessert. Very good with corn, creamed spinach, chicken and seafood. QUICK TIP: Sprinkle ground or freshly grated nutmeg over vanilla ice cream. In varying amounts in most dishes except desserts. 'In meats, poultry, seafood, salads especially. Also vegetables of all kinds, soups, sauces, omelets and egg dishes. Salad and minced green onion products are ideal for salads and appetizers. QUICK TIPS: Saute rehydrated instant minced (diced, chopped or sliced) in butter and mix into chopped spinach; sprinkle onion salt over tomato halves before broiling; blend onion powder into softened cream cheese and garnish with paprika. Pizza, spaghetti sauce and other Italian dishes. Use with meat, cheese, fish, eggs, and in marinades. Ideal with fresh and cooked tomato, and zucchini or green beans. QUICK TIP: Sprinkle lightly over tossed salad before adding French dressing. As garnish and flavor for all kinds of creamed and light colored foods, i.e, Welsh rarebit, deviled eggs, mayonnaise dressings, white potatoes, cauliflower, salads, dips, canapes, chowders. QUICK TIP: Coat fish steaks lightly with mayonnaise and liberally with paprika, before broiling. In butter sauces for meats, poultry, fish and vegetables, scrambled eggs, stuffings, soups, chowders, salads, dressings. QUICK TIP: Sprinkle generously into scrambled eggs, butter sauces, any canned soup just before serving. "The world's favorite spice" is good in all kinds of meat and vegetable dishes and even in spice cakes, cookies (pfeffernOsse), mincemeat; and pumpkin pies. QUICK TIPS: Use coarse ground and cracked pepper in salads, barbecued meats; add a generous dash of regular ground pepper to the flour for southern fried chicken.
Onion
Flakes; Instant minced; Diced; Chopped; Sliced; Salad onion; Minced green; Powder; Granulated; Salt
To bring out garden freshness, rehydrate instant minced onion 10 minutes with an equal amount of water. Use less water with larger particle sizes, i.e., diced, chopped, sliced.
Oregano Leaves
Whole; Ground
Crumble the leaves before using and when possible, add during last 10 minutes of cooking.
Paprika
Most paprika at retail is mild-sweet unless labeled otherwise. To simulate the nippier type, add red pepper.
Parsley Flakes
Black Pepper
Whole; (Peppercorns) Ground; Coarse ground; Cracked
Characteristic penetrating odor; hot biting taste. Peppercorns are the whole dried berry.
USES
NOTES
White Pepper
Whole; Ground
Uses comparable to black pepper, but preferred in light colored foods and sauces i.e. creamed preparations, chowders, egg and cheese dishes. QUICK TIPS: Use in mayonnaise, cream cheese dips.
Comes from the same berry as black pepper, but the dark outer husk is removed and only the light colored kernel is used. These are pepper berries picked before they ripen and packed in liquid, giving them a distinctively different pepper flavor. Characteristic aroma with heat levels from pungent to intensely hot. Occasionally called "cayenne."
Green Peppercorns
Whole, in brine or wine vinegar
New in American cooking, these peppercorns are delicious on broiled meats, in roast bag cooking, in dips, in salad dressings and sauces; in short, any place you might use black pepper. QUICK TIP: Crush and press generously into steak before broiling. Ground red pepper (or cayenne) in dips, sauces, soups, meats. Crushed red for Italian-style loaf sandwiches, on pizza and spaghetti and in Mexican dishes. QUICK TIPS: Add a dash of ground red pepper to egg mix for real deviled eggs; sprinkle crushed red pepper lightly into avocado dip. As topping for breads, rolls, cookies. Also tasty and eye catching in cole slaw, noodles, cream cheese and sour cream dips, and cheesecake filling. QUICK TIP: Add liberally to tuna fish salad. With roast or broiled lamb, chicken, beef or pork, in sauces for fish, in salads and dressings and with eggplant, green beans, summer squash and mushrooms. QUICK TIP: Sprinkle crushed rosemary leaves over leg of lamb before roasting. With rice, chicken and seafood and in soups, chowders and casseroles made with these foods, as well as in European recipes for cakes and breads. QUICK TIP: Place a pinch in boiling water before adding rice to develop golden color and appetizing flavor.
Red Pepper
Whole (Chillies); Ground (Cayenne); Crushed
Poppy Seed
Whole
Tiny round seeds, slate blue in color. Mild, nut-like aroma and taste.
Rosemary Leaves
Whole
Leaves resemble pine needles; should be crushed or pulverized with mortar and pestle before using.
Saffron
Whole; Ground
Most expensive spice, but a few of the orange strands (flower stigmas) go long way; use with discretion.
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SPICE & ITS FORMS USES In stuffings, meat loaves, pork sausage and pork dishes generally; also in fish chowders, melted cheese dishes, pizza sauce. QUICK TIP: Blend a dash of ground or rubbed sage into Cheddar cheese spread for crackers. With green beans, meat, chicken, dressings, scrambled eggs and omelets; also in soups, salads and sauces. QUICK TIP: Add crumbled savory leaves to fricassee chicken shortly before the end of cooking. Use in place of finely chopped nutmeats in and on cakes, cookies, cream pies, breads. Good, too, in stuffings, meat loaves, tossed salads, and in butters for vegetables. QUICK TIP: Mix liberally into stuffing for roast turkey. good with eggs, creamy Especially foods, in chicken gravies, and in butters for meats and mild sweet vegetables. QUICK TIP: Saute rehydrated shallots in butter and spoon over broiled steaks or chops just as they are served. In salad dressings and sauces for meat, poultry or seafood; also in tartar sauce, egg and tomato dishes. QUICK TIP: Add ground or crumbled leaves to the dressing for chicken salad. With clam chowders, seafood, stuffings, in creamed chicken or chipped beef and over white onions, eggplant, tomatoes, celery. QUICK TIP: Sprinkle a pinch of crumbled leaves over sliced tomatoes and add oil and vinegar. natural coloring in Adds saffron-like main dishes such as those with rice, chicken, seafood, eggs; also good in pickles and relishes. QUICK TIP: Add a dash to creamed eggs while cooking. Split the bean lengthwise, cut into short pieces and mix into sugar. One bean for two pounds sugar; use as sugar in desserts. Or heat pieces of bean briefly in milk for custards, puddings, beverages. NOTES Rubbed sage is a fluffy, cotton-like product which blends into foods easily and retains its flavor well. The lightly aromatic summer savory is the type most found on our spice shelves.
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Sage Leaves
Whole; Ground; Rubbed
Savory Leaves
Whole; Ground; Rubbed
Sesame Seed
Whole
Mildly nut-like aroma and flavor. Toast in moderate oven about eight minutes to bring out full flavor.
Shallots
Freeze-dried
When sauteeing, rehydrate first in equal amount of water for three minutes. Flavor is cross between onion and mild garlic. Sweet flavor and aroma, associated with tarragon vinegar.
Tarragon Leaves
Whole; Ground
Thyme Leaves
Whole; Ground
Fragrant flavor and aroma; warm, quite pungent taste; use discreetly.
Turmeric
Ground
Vanilla
Beans
Beans are the fruit of the vanilla orchid. The source also of pure vanilla extract.
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Spiee'Blends
Apple Pie Spice
Predominately sweet spices. cinnamon but also cloves, nutmeg and other cinnamon or nutmeg might be Use in any food used effectively. in which
Barbecue Spice
(or Seasoning)
Paprika and such other seasonings and cloves, with salt and sugar.
Basic seasoning for marinades and basting sauces, also in meat casseroles, egg and,cheese dishes, dressings.
Chili Powder
Ground
chilies,
oregano,
cumin
seed, garlic
and salt.
For chili con carne and Mexican-style dishes. Adds savor to cocktail sauces, egg dishes, stews, meat balls and meat loaves.
For sprinkling on buttered toast, upper crusts of fruit pies, baked apples, sugar cookies. Contains as many as 16 to 20 spices, Le. ginger, turmeric, fenugreek seed, cloves, cinnamon, red pepper, cumin seed. In curries of all kinds and Indian cooking, but delicious, too, in meat, poultry and seafoods; potato salad; pea soup; corn or clam chowder.
Herb Seasoning
Milder herbs blended with some salt; typically contains herbs such as parsley, chervil, marjoram, savory. Many uses, but especially with vegetables and salads.
wood smoke and table salt combined to give a meat flavor to meat, eggs, marinades and basting
An herb and red pepper blend which gives Italian characteristic flavor to pizza, spaghetti sauces, salads, cheese souffles. A nippy blend of black pepper and lemon, designed to give aroma to broiled meats, poultry and seafood. Good, too in tossed green salads. Whole spices, usually include spices such as mustard seed, bay leaves, red pepper, cinnamon, allspice, ginger. Use in pickling and preserving meats and to season vegetables, relishes, sauces. Good in stews and soups. Includes onion, celery, sweet red and green peppers and carrot flakes. For use in soups, sauces, stews, casseroles and stuffings. Rehydrate with 2/3 as much water and let stand 10 minutes.
Lemon Pepper
Poultry Seasoning
Ground blend of sage, thyme, marjoram, savory. Not only for stuffings, but an ideal seasoning for hamburgers, meat loaves and chowders. Ground blend of cinnamon, nutmeg, ginger, cloves. Perfect aroma for pumpkin pie, but use it also for fruit desserts, apple pies and sweet yellow vegetables. A ground blend of savory and pungent spices especially handy when seasoning seafood sauces and chowders. Mixed spices and herbs with salt. An all-purpose seasoner to be used in cooking, also on the dinner table to enhance flavors if desired. Formulas vary with the manufacturer and therefore, different brands are not completely interchangeable in recipes. Black pepper and other spices-flavorful and convenient seasoning for dozens of meats, poultry, fish, salads and sauces. Whole spices with emphasis on red peppers, bay leaves, whole peppercorns and mustard to be added to cooking water for seafood.
Seasoned Pepper
Avocado Dip
2 tablespoons instant minced onion 2 tablespoons water 2 ripe avocados, peeled and pitted v" cup diced tomato v" cup mayonnaise 3 tablespoons lemon juice 2 teaspoons chili powder 1v" teaspoons salt V2 teaspoon coarse ground black pepper v" teaspoon garlic powder Rehydrate minced onion in water for 10 minutes. In a small mixing bowl mash avocados. Add onion along with remaining ingredients; mix well. Serve with corn chips, vegetable sticks, etc. YIELD: About 2 cups
Rumaki
V2 pound bacon V2 pound chicken livers, halved 1 can (5 oz.) water chestnuts,
drained and halved
v"
4 scallions, cut into 1-inch lengths V3 cup soy sauce V2 ieespoon ground ginger
teaspoon curry powder
Cut each strip of bacon in half crosswise. Wrap each half around 1 piece of liver, 1 chestnut half and 1 length of scallion. Fasten with a toothpick. Repeat. Place in a small shallow pan. Combine soy sauce, ginger and curry powder; pour over all. Cover and refrigerate for 2 hours. Arrange on a rack in a broiler pan. Place under a preheated hot broiler for 7 to 10 minutes, turning occasionally. Serve hot. YIELD: About 14 hors d'oeuvres
Liptauer
(Austrian Cheese Spread) 1 tablespoon instant minced onion 1 tablespoon water 2 teaspoons powdered mustard 2 teaspoons warm water V2 cup butter or margarine, softened 1 package (8 oz.) cream cheese, softened 2 anchovy fillets, finely minced 1 teaspoon capers, finely minced 1 tablespoon caraway seed l\6 teaspoon ground white pepper 1 teaspoon parsley flakes V2 teaspoon paprika Rehydrate minced onion in water for 10 minutes. In a cup combine mustard with warm water; let stand 10 minutes for flavor to develop. In a small mixing bowl cream butter. Gradually add cream cheese, blending well. Add onion and mustard along with remaining ingredients except parsley flakes and paprika; mix thoroughly. Pack into a 2-cup bowl or mold. If desired, double recipe and pack mixture into a 4-cup mold. Chill until firm. To unmold, dip quickly in hot water. Turn out onto a serving dish. Garnish with parsley flakes and paprika and serve with crackers or bread. YIELD: About 2 cups cheese spread
Spiced Garbanzos
(Spiced Chick Peas) 1 tablespoon instant minced onion 1 tablespoon water 1 can (1 lb. 4 oz.) chick peas, drained V<I teaspoon ground black pepper Va teaspoon salt J{6 teaspoon garlic powder Rehydrate minced onion in water for 10 minutes. In a small bowl combine onion with remaining ingredients; toss gently. Chill and serve. YIELD: 2 cups
Quick Vichyssoise
1 can (101f2
Gazpacho
1 cup water 3 medium (1 tb.) tomatoes, peeled and diced 1 cucumber, peeled and sliced V<I cup mixed vegetable flakes 1 tablespoon onion powder 1 teaspoon garlic powder V<I teaspoon salt Va teaspoon ground red pepper V<I cup olive oil 2 tablespoons wine vinegar In jar of electric blender combine water, tomatoes, cucumber, vegetable flakes, onion and garlic powders, salt and red pepper; blend until almost smooth. Stir in oil and vinegar. Chill well. Serve in bowls, garnished with croutons, diced tomato and cucumber, if desired. This recipe may be doubled. YIELD: 4 portions
oz.) condensed
chicken broth 1 soup can water 2 cups milk 2 tablespoons butter or margarine 1 tablespoon onion powder V<I teaspoon salt V<I teaspoon ground white pepper 1 envelope (from a 61f2 oz. box) mashed potatoes 1f2 cup dairy sour cream 11f2 teaspoons freeze-dried chives In a large saucepan combine broth, water, milk, butter, onion powder, salt and white pepper; mix well. Bring to boiling point. Remove from heat and beat in potatoes. Cool slightly. Stir in sour cream. Cover and refrigerate until well chilled. Serve garnished with chives. YIELD: 6 portions
Rehydrate onion flakes in V3 cup of the water for 10 minutes. In a large saucepan heat oil. Add onion and saute 5 minutes. Remove from heat; add remaining 3 cups water, potatoes, vegetable flakes, salt, garlic powder and black pepper. Bring to boiling point. Reduce heat; cover and simmer 15 minutes or until potatoes are almost tender. Combine milk and flour. Slowly stir into saucepan; add bay leaves and fish. Simmer, do not boil, 15 minutes or until fish flakes when tested with a fork. Remove bay leaves. Sprinkle with parsley flakes and paprika. YIELD: 6 to 8 portions
Soups
Chili Corn Chowder
3 cups diced raw potatoes 3 cups water 3 tablespoons bacon fat 1 tablespoon salt 2 cans (1 lb. each) whole kernel corn 1 can (10% oz.) condensed cream of tomato soup lI.I cup instant minced onion 1% teaspoons chili powder lI.I teaspoon garlic powder VB teaspoon ground black pepper 3M cup evaporated milk In a saucepan combine potatoes, water, bacon fat and salt. Cover and boil until potatoes are tender. Add corn, tomato soup, minced onion, chili and garlic powders and black pepper. Bring just to boiling point. Add milk and heat. Serve hot as a main dish soup. YIELD: About 10 portions pepper. Cover and simmer V2 hour or until beans are very tender. If soup is too thick, add more water. Stir in lemon juice and salt. Sprinkle with parsley flakes. Garnish with chopped hard-cooked egg, if desired. YIELD: 6 portions
and black pepper; mix well. Pour over lettuce. Break egg into center of salad. Toss well. Add bread cubes, cheese and anchovies. Toss gently; serve immediately. YIELD: 8 portions
Caesar Salad
3 tablespoons butter or margarine 1/2 teaspoon garlic powder 2 cups soft small bread cubes lI.l teaspoon powdered mustard lI.l teaspoon warm water 1 head (1l1.l fbs.) Romaine lettuce 3 tablespoons olive or salad oil 2 tablespoons lemon juice .I teaspoon salt lI.l teaspoon ground black pepper 1 egg 1/2 cup grated Parmesan cheese 3 anchovy fillets, diced In a small skillet melt butter; stir in garlic powder. Add bread cubes and saute until golden; set aside. In a cup combine mustard with water; let stand 10 minutes for flavor to develop. Tear lettuce into bite-size pieces (makes about 3 quarts). Place in a large salad bowl. Combine mustard with oil, lemon juice, salt
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Salad Nicoise
(Vegetable and Fish Salad)
cup chilled tomato juice 2 tablespoons lemon juice 2 tablespoons instant minced onion I tablespoon basil leaves, crumbled V2 teaspoon Salt V<I teaspoon garlic powder Va teaspoon ground cumin seed Va teaspoon ground red pepper
In a small jar combine all ingredients; blend well. Pour over mixed salad greens; toss well. YIELD: 1 cup
Low Calorie Recipe
10 minutes. In a small skillet heat butter. Add onion and curry; saute 3 to 5 minutes; cool. Combine curry mixture with mayonnaise, lemon, juice, salt and red pepper; mix well; set aside. In a large salad bowl combine chicken, pineapple, nuts, raisins and apple. Add curried dressing and toss gently. Serve in lettuce lined salad bowl and garnish with shredded coconut, if desired. YIELD: 6 portions
Celery "Finocchio"*
2 cups boiling water 2 chicken bouillon cubes V2 teaspoon onion powder V<I teaspoon fennel seed, crushed Va teaspoon salt K6 teaspoon ground white pepper 4 cups sliced celery In a large skillet combine water, bouillon cubes, onion powder, fennel seed, salt and white pepper; stir until bouillon cubes are dissolved. Add celery. Simmer, uncovered, 8 to 10 minutes, or until celery is crisp-tender and most of the liquid has evaporated. YIELD: 6 portions
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Ratatouille Provencale
(Baked Mixed Vegetables) ~ ~ V3 1 1 3,4 1 2 1 V<I 1 1 ~ 1 cup onion flakes teaspoon instant minced garlic cup water medium (1 Ib.) eggplant pound zucchini cup olive or salad oil can (1 Ib.) tomatoes, broken up tablespoons parsley flakes teaspoons salt teaspoon oregano leaves teaspoon capers teaspoon ground black pepper can (4 oz.) pimientos, drained and diced
Rehydrate onion flakes and minced garlic in water for 10 minutes. Remove stem end of eggplant and cut into V2 -inch cubes. Cut zucchini into V2-inch slices. In a large skillet or heavy saucepan heat oil. Stir in onion and garlic; saute 2 minutes. Add eggplant and zucchini; saute 8 minutes, stirring frequently, adding more oil if needed. Blend in tomatoes, parsley flakes, salt, oregano, capers and black pepper. Cover and simmer 45 to 60 minutes. When vegetables are soft remove to serving dish leaving liquid in skillet. Stir pimientos into vegetables; set aside. Reduce liquid in skillet to V4 cup. Pour over vegetables; serve hot or cold. YIELD: 6 portions
soft peaks form. Gradually beat in the remaining 2 tablespoons sugar; beat until stiff but not dry. Carefully fold egg white into sweet potato mixture. Turn into an ungreased 1-quart casserole. Bake in a preheated moderate oven (350 F.) one hour or until firm in center. YIELD: 6 portions
1Il---------
tender place 2 cherry tomatoes the end of each skewer. YIELD: 6 portions
at
Peel carrots; cut into 2-inch long by %-inch wide strips. In a medium saucepan combine water, V2 teaspoon of the ginger and V2 teaspoon of the salt. Bring to boiling point. Add carrots and cook 8 to 10 minutes or until carrots are almost tender. Drain. In a medium skillet melt butter. Stir in honey. remaining V2 teaspoon ginger and Y4 teaspoon salt. Add carrots and cook, stirring frequently, 8 minutes or until carrots are tender and glazed. YIELD: 6 portions
Sauerbraten
5-pound bottom round of beef 1 tablespoon salt 3 cups water 2V2 cups white vinegar V2 cup lemon juice 1 cup sliced carrots % cup onion flakes 3 bay leaves 1 tablespoon mixed pickling spice 10 whole cloves 10 black peppercorns 5 strips bacon, diced V-I teaspoon instant minced garlic 1 bay leaf 3 whole cloves V2 cup seedless raisins V2 cup hot water 2 tablespoons oil V-I cup flour 2 tablespoons sugar Rub meat well with salt on all sides. Place in a .double plastic bag or deep, close-fitting bowl. In a medium saucepan combine water, vinegar, lemon juice, carrots, onion flakes, bay leaves, pickling spice, cloves an? peppercorns. Bring to boiling POint. Reduce heat and si mmer 10 minutes. Cool marinade and pour over meat. (The meat should be completely covered; if not, add a little more water.) Seal or cover. Refrigerate at least 3 days or longer. When ready to cook, remove meat from marinade. Strain marinade reserving liquid, onions and carrots. Dry meat as thoroughly as possible. In a large Dutch oven fry bacon. Remove bacon bits and all but 2 tablespoons of the fat; set bacon aside for later use. Add meat and brown well on all sides. Add 2 cups of the reserved marinade liquid, onions, carrots and bacon bits along with the minced garlic, bay leaf and cloves. Bring to boiling point. Reduce heat, cover and simmer slowly for 3 to 4 hours or until tender, turning meat occasionally. Add more marinade liquid if needed. When meat is tender remove to a heated platter; keep warm. Strain gravy; set aside. Soften raisins in hot water. In
the same Dutch oven heat oil; stir in flour and cook until brown, stirring. Add sugar, being careful not to burn. Gradually add strained gravy and softened raisins. Cook until thickened, stirring constantly. Check seasoning; add salt and ground black pepper to taste, if necessary. Slice meat and serve with gravy. YIELD: 8 to 10 portions
Sma Kottbullar
(Swedish Meatballs)
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Cornish Pasties
2 packages (10 to 11 oz. each) pie crust mix 1 pound ground lean beef 1 can (1 lb.) whole potatoes, drained and diced 1 tablespoon instant minced onion 1 tablespoon parsley flakes 1 teaspoon salt 14 teaspoon coarse ground black pepper 14 teaspoon ground ginger Milk Prepare pie crust according to package directions. Divide pastry into 8 parts. Roll each into a 7-inch round. Combine remaining ingredients except milk. Place about V2 cup of the meat mixture on side of each round. Moisten edges of dough; fold dough over filling and press edges together firmly. Cut slits on top of each pasty. Brush with milk. Place on a cookie sheet. Bake in a preheated hot oven (400 F.) for 15 minutes. Reduce heat to moderate (350 F.) and bake 35 to 40 minutes longer or until crust is brown. Serve hot or cold. YIELD: 8 pasties
of the broth and the chicken. Rehydrate minced onion and garlic in remaining Y3 cup water for 10 minutes; set aside. Cut sausage into Y2-inch pieces. In a large Dutch oven or heavy saucepan brown sausage; remove and set aside. Pour off all but 2 tablespoons fat. Add onion and garlic; saute 5 minutes. Stir in flour. Gradually add reserved broth. Add tomatoes, parsley and sweet pepper flakes, salt, bay leaf, thyme and red pepper. Bring to boiling point. Add reserved chicken and sausage along with the rice and ham; stir gently. Reduce heat. Cover and simmer 15 minutes. Add shrimp and cook 10 minutes longer or until rice and chicken are tender. YIELD: 8 portions
Chicken Curry
cup onion flakes cup water tebtesooons oil tablespoons ground coriander 1314 teaspoons ground cumin seed 1.I teaspoons powdered mustard 1314 teaspoons ground turmeric 1 teaspoon ground cardamom seed 1h teaspoon ground ginger V2 teaspoon ground red pepper 4 pounds chicken legs or breasts 11h cups hot chicken broth or bouillon % cup evaporated or coconut milk 2 teaspoons lemon juice Rehydrate onion flakes in water for 10 minutes. In a large skillet or Dutch oven heat oil. Add onion and saute until golden. Blend spices together. Add to onion and saute Y2 minute. Add chicken; cook, turning occasionally for 5 minutes. Blend in broth. Cover and simmer 45 minutes or until chicken is tender. Remove chicken to a warm platter. Reduce liquid to half. Just before serving add milk. Cook only until hot. Add lemon juice. Season with additional salt, if necessary. Pour sauce over chicken. Serve with rice, if desired. YIELD: 6 to 8 portions 1h % 4 4
Creole Jambalaya
1 (21h to 3 lb.) chicken, cut into serving pieces 4% cups water, divided V3 cup instant minced onion 14 teaspoon instant minced garlic 1h pound pork sausage links 1 tablespoon flour 1 can (1 lb.) tomatoes, broken up 2 tablespoons parsley flakes 2 tablespoons sweet pepper flakes 114 teaspoons salt 1 small bay leaf V2 teaspoon thyme leaves 14 teaspoon ground red pepper 1V4 cups raw, regular cooking rice V2 pound cooked ham, cut julienne V2 pound peeled and deveined raw shrimp In a saucepan simmer chicken in 4 cups of the water until almost tender, about 35 to 40 minutes. Remove chicken from broth; reserve 2V2 cups
Picadinho
(Brazilian Ground Beef)
v.: v.:
1 1l/2 2
%
34
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2
cup instant minced onion cup water tablespoon olive or salad oil pounds ground lean beef cups chopped tomatoes teaspoon oregano leaves teaspoon salt teaspoon ground black pepper to l/2 cup beef broth medium-size boiled potato, peeled and diced cup sliced stuffed olives hard cooked eggs, sliced
least 12 hours. When ready to serve, melt butter in a large skillet. Add shrimp and fry about 2 minutes, stirring constantly. Remove skillet from heat. Add water and cook 4 minutes longer or until shrimp are done. Serve with rice, if desired. YIELD: 6 portions
Hungarian Goulash
1 cup onion flakes 1 cup water, divided 2V2 pounds lean boneless beef stew meat 3 tablespoons shortening, divided 2 tablespoons paprika 1% teaspoons salt teaspoon ground black pepper teaspoon ground marjoram 2l/2 cups beef broth or water % cup dry white wine cup sweet pepper flakes cup flour
Rehydrate minced onion in water for 10 minutes. In a large skillet heat oil. Add onion and beef; saute until meat is brown. Add tomatoes, oregano, salt and black pepper. Stir in 1f4 cup of the broth; cover and simmer 30 minutes, adding additional broth if mixture seems dry. Just before serving stir in potato and olives. Garnish with eggs. Serve with rice and black beans, if desired. YIELD: 6 portions
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Shrimp Vindaloo
mustard l/2 teaspoon warm water V2 cup white vinegar 2 tablespoons curry powder 2 tablespoons onion powder 2 teaspoons garlic powder 1l/2 teaspoons ground ginger 1 teaspoon salt ){6 teaspoon ground red pepper 2 pounds large raw shrimp, peeled and deveined 2 tablespoons butter or margarine cup boiling water
V2 teaspoon powdered
v.:
In a cup combine mustard with warm water; let stand 10 minutes for flavor to develop. In a large bowl blend vinegar with mustard; curry, onion and garlic powders; ginger; salt and red pepper; rnlx well. Add shrimp to vinegar mixture, coating shrimp on all sides. Cover and refrigerate at
Rehydrate onion flakes in 2/3 cup of the water for 10 minutes. Cut meat into 1 V2 -inch cubes. In a large Dutch oven or heavy skillet heat 2 tablespoons of the shortening. Add onion and saute 5 minutes. Remove onion; set aside. Add remaining 1 tablespoon shortening to Dutch oven. Add meat and brown well on all sides. Sprinkle with paprika, salt, black pepper and marjoram. Stir in broth, wine, pepper flakes and reserved sauteed onion. Bring to boiling point. Reduce heat; cover and simmer 2 hours or until meat is tender. Remove meat to serving platter. Strain gravy; mix flour with remaining V3 cup water. Gradually blend into gravy. Cook until thickened, stirring. Spoon over beef cubes. Serve with poppy seed noodles, if desired. YIELD: 6 portions
Scampi
1 tablespoon instant minced onion 2 teaspoons instant minced garlic 1% tablespoons water 1 pound peeled and deveined large shrimp ~ cup butter or margarine 2 tablespoons olive oil 1% teaspoons oregano leaves 3,4 teaspoon salt ~ teaspoon ground white pepper 1 tablespoon lemon juice 1 tablespoon parsley flakes Rehydrate minced onion and garlic in water for 10 minutes. Butterfly shrimp by splitting down the inside lengthwise, being careful not to cut through the shrimp. In a large skillet heat butter and oil. Add onion and garlic; saute 5 minutes. Stir in oregano, salt and white pepper. Add shrimp and saute 5 minutes or until shrimp turn pink. Stir in lemon juice and parsley flakes. YIELD: 4 portions
heat oil. Add a few pieces of chicken at a time and brown well. Pour off excess fat. Return chicken to pan. Combine remaining ingredients and pour over chicken. Cover and simmer 30 to 40 minutes or until chicken is fork tender. Serve with rice garnished with sliced stuffed olives, if desired. YIELD: 6 to 8 portions
Paella
113 cup instant
minced
onion flakes
Chicken Proveneale
3 tablespoons oil 2 (2% to 3lbs. each) chickens cut into serving pieces 2 cans (11 oz. each) condensed tomato bisque soup % cup dry white wine 1 can (3 to 4 oz.) sliced mushrooms 112 cup onion flakes 2 bay leaves 1 teaspoon salt % teaspoon instant minced garlic % teaspoon thyme leaves ~ teaspoon ground red pepper In a large heavy skillet or Dutch oven
% cup water ~ cup olive oil 1 (2112 to 3 lb.) chicken, cut into serving pieces % pound hot Spanish sausage, sliced 2 tomatoes, chopped 2 cups raw, regular cooking rice 4 cups boiling chicken broth or water % cup dry white wine 1 tablespoon salt 3,4 teaspoon oregano leaves, crumbled % teaspoon garlic powder ~ teaspoon ground black pepper 7(6teaspoon saffron, crumbled 1 bay leaf 1 package (10 oz.) green peas, thawed 12 mussels or cherrystone clams 1 (2 Ib.) lobster, boiled and cut into pieces 1 pound shrimp, cooked, peeled and deveined Rehydrate minced onion and pepper flakes in water for 10 minutes. MeanWhile; in a large skillet or Dutch oven heat oil. Add chicken and sausage and fry until golden brown. Add onion and pepper; saute 2 minutes. Stir in tomatoes; simmer 5 minutes. Blend in rice. Add broth, wine, salt, oregano, garlic powder, black pepper, saffron and bay leaf. Cover and cook over medium heat 25 to 30 minutes or until rice is just tender. About 10 minutes before cooking time is up, add peas and mussels. Cover and continue cooking. Add lobster and shrimp. Cook only until hot. Garnish with pimiento, if desired. YIELD: 8 portions
Lamb Karma
(Curried Lamb Stew) 2 pounds boneless lamb stew meat V2 cup plain yogurt 1 teaspoon ground cumin seed 1 teaspoon ground turmeric % cup onion flakes V2 teaspoon instant minced garlic 1 V2 cups water, divided 3 tablespoons salad oil 1 tablespoon curry powder 2V2 teaspoons salt 1 teaspoon lemon juice 2 tablespoons shredded coconut Trim and discard excess fat from lamb; cut into 1-inch cubes. In a medium bowl combine yogurt, cumin and turmeric. Add lamb cubes. Cover and refrigerate one hour. Meanwhile, rehydrate onion flakes and minced garlic in V2 cup of the water for 10 minutes. In a large skillet heat oil. Add onion and garlic, curry powder and salt. Saute 5 minutes. Add meat. Cover skillet tightly; simmer for 20 minutes. Add remaining 1 cup water. Stir to form a smooth gravy. Cover and continue cooking 25 minutes longer or until lamb is tender. Stir in lemon juice and coconut just before serving. Serve with rice, if desired. YIELD: 6 portions
Dutch oven or heavy saucepan saute sausage for 10 minutes or until brown. Drain off fat. Add tomatoes, tomato paste, water, minced onion and garlic and salt. Bring to boiling point. Reduce heat; cover and simmer 35 minutes. Add oregano, basil, sugar and black pepper; simmer 10 minutes longer. Serve over spaghetti. YIELD: 1 quart
Stifada
(Greek Beef Stew)
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Ragu Bolognese
(Bolognese Meat Sauce)
cups water, divided 2 tablespoons butter or margarine V2 cup coarsely chopped smoked ham V:J cup finely chopped carrots 2 tablespoons olive oil 1 pound ground lean beef V2 cup dry white wine 1 can (10V2 oz.) condensed beef broth 2 tablespoons tomato paste 1 tablespoon basil leaves, crumbled V4 teaspoon garlic powder Va teaspoon salt Va teaspoon ground black pepper ){6 teaspoon ground nutmeg 1 cup heavy cream
Rehydrate onion flakes in water for 10 minutes. Cut beef into 2-inch cubes. Dredge beef with flour; set aside. In a Dutch oven or large heavy skillet heat oil. Add beef cubes and brown on all sides. Add onion and saute 5 minutes. Stir in remaining ingredients. Cover, reduce heat and simmer 1V2 hours or until meat is tender. YIELD: 6 portions
Enchiladas de Pallo
(Chicken Enchiladas) V:J cup instant minced onion 1f3 cup water 7 tablespoons oil, divided 1 tablespoon flour 1 can (8 oz.) tomato sauce 1 tablespoon chili powder V4 teaspoon oregano leaves V4 teaspoon garlic powder V4 teaspoon salt 2 cups diced cooked chicken 1 cup dairy sour cream 12 tortillas 1 cup light cream 1f2 cup chicken broth 1 cup grated Monterey Jack or sharp Cheddar cheese. Rehydrate minced onion in water for 10 minutes. In a medium saucepan heat 3 tablespoons of the oil. Add onion and saute 4 minutes. Blend in flour. Stir in tomato sauce, chili powder, oregano, garlic powder and salt. Simmer, uncovered. 10 minutes. Add chicken and sour cream; mix well, set aside. In a medium skillet heat remaining 4 tablespoons oil. Fry tortillas, one at a time, about 1 minute, turning once. Add additional oil, if necessary. Combine cream with broth. Dip fried tortillas into cream mixture. Spoon approximately V4 cup chicken mixture onto each tortilla. Roll; place seam side down in baking dish. Pour remaining cream and broth mixture over all. Sprinkle with cheese. Bake in a preheated moderate oven (350 F.) 20 to 25 minutes or until hot and cheese is melted. YIELD: 6 portions
Rehydrate onion and celery flakes in 2/3 cup of the water for 10 minutes. In a large skillet melt butter. Add onion and celery, ham and carrots; saute 8 to 10 minutes, stirring constantly. Turn into a heavy saucepan; set aside. In the same skillet heat oil. Add beef and brown, stirring. Add wine and cook over high heat until liquid evaporates. Add meat to saucepan along with broth, tomato paste and remaining 2h cup water; mix well. Simmer, covered, 35 minutes. stirring occasionally. Add seasonings and cook 10 minutes longer. Stir in cream. Heat, but do not boil. Serve over spaghetti. YIELD: 1V2 quarts
Beef Carbonnade
(Beef Cooked in Beer) cup onion flakes cup water 2V2 pounds boneless lean beef stew meat V:J cup flour 4 tablespoons oil 1 can (12 fl. oz.) beer 2 teaspoons salt V4 teaspoon garlic powder V4 teaspoon ground nutmeg V4 teaspoon ground thyme V4 teaspoon ground black pepper
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Boeuf en Daube
(French Beef Stew) 21/2 pounds boneless lean beef stew meat 2 cups dry red wine 1/2cup onion flakes 2 small bay leaves, crumbled 1 teaspoon instant minced garlic 1/2 teaspoon thyme leaves 1/2 teaspoon rosemary leaves, crumbled 2 tablespoons oil 1 teaspoons salt teaspoon ground black pepper cup flour 11/2 cups water
baking pan. Bake in a preheated moderate oven (375 F.) for 11/2 hours. Drain off fat. Meanwhile, in a cup mix powdered mustard with water; let stand 10 minutes for flavor to develop. Drain pineapple chunks, reserving 1 cup syrup. Combine syrup and mustard with remaining ingredients except pineapple chunks. Bring to a boil; reduce heat. Simmer 5 minutes, stirring. Spoon sauce over spareribs. Continue baking ribs 30 to 40 minutes longer,' turning and basting occasionally with glaze. Five minutes before cooking time is up, add pineapple chunks to pan and coat with glaze. YIELD: 4 portions
Cut meat into 2-inch cubes. Place beef in a snug fitting bowl or double plastic bag. Combine wine, onion flakes, bay leaves, minced garlic, thyme and rosemary. Pour over meat. Cover or seal; refrigerate 3 to 6 hours. Remove meat reserving marinade. Dry meat on paper toweling. In a Dutch oven or heavy saucepan heat oil. Add meat and brown over high heat 10 minutes, turning frequently. Sprinkle with salt and black pepper. Stir flour into meat. Cook until flour is brown, stirring. Place Dutch oven, uncovered, in a preheated hot oven (400 F.) for 20 minutes. Reduce oven heat to slow (325 F.). Add reserved marinade and water. Cover and bake 11/2 hours or until meat is tender. YIELD: 6 portions
Steak au Poivre
1 to 2 tablespoons coarse ground black pepper 4-pound boned sirloin steak, 2-inches thick 1 teaspoon salt 1/2 cup dry red wine Rub black pepper into both sides of steak. Let stand at room temperature for 1/2 hour. Lightly grease a large heavy skillet. Heat until hot. Sprinkle both sides of steak with salt; place in skillet. Cook 8 to 10 minutes on each side or until done as desired. Remove meat to serving platter. Add wine; cook and stir one minute. Pour over steak. Slice and serve. YIELD: 6 to 8 portions
Hawaiian Spareribs
3 pounds pork spareribs Salt Ground black pepper 3,4 teaspoon powdered mustard 3,4 teaspoon warm water 1 can (1 lb. 4 oz.) pineapple chunks cup orange marmalade 2 tablespoons brown sugar 1 tablespoon cornstarch % teaspoon salt
v.,
Sprinkle spareribs with salt and black pepper. Place on a rack in a shallow
Veal Paprikash
2 tablespoons instant minced onion Water 2 pounds boneless veal shoulder 5 tablespoons flour, divided 1 teaspoon salt Y'I teaspoon ground black pepper Y'I cup salad oil 2 tablespoons paprika, divided 1 tablespoon butter or margarine V? cup milk 1 cup dairy sour cream Rehydrate minced onion in 2 tablespoons water for 10 minutes. Cut veal into 1-inch cubes. Dredge meat with 4 tablespoons of the flour mixed with salt and black pepper. In a large skillet heat oil. Add meat, onion and 1 tablespoon of the paprika. Brown
meat well on all sides. Add V3 cup water. Cover tightly and simmer for 45 minutes or until meat is tender, turning occasionally. Add more water if needed. To make sauce, melt butter in a small saucepan. Blend in remaining 1 tablespoon flour and 1 tablespoon paprika. Cook and stir until mixture bubbles. Remove from heat and gradually stir in milk. Return to heat and bring rapidly to boiling point, stirring constantly. Reduce heat; cook and stir 1 to 2 minutes longer or until thickened. Gradually blend in sour cream, beating vigorously. Pour sauce over cooked meat in skillet and heat thoroughly, but do not boil. Serve hot with broad noodles, if desired. YIELD: 6 portions
Beef and Vegetable Ragout2112 pounds boneless lean beef stew meat 2 cups water 2 beef bouillon cubes Y'I cup onion flakes Y'I teaspoon instant minced garlic 1 teaspoon thyme leaves 1 teaspoon salt ~ teaspoon ground black pepper V2 pound fresh mushrooms, halved 112 pound zucchini, sliced Cut meat into 2-inch pieces. Arrange beef cubes on a rack in a broiler pan. Brown on all sides under a preheated hot broiler, about 15 to 20 minutes. Transfer meat to a Dutch oven or large heavy saucepan. Add water, beef cubes, onion flakes, minced garlic, thyme, salt and black pepper; mix well. Bring to boiling point. Reduce heat, cover and simmer 1 V2 hours. Add remaining ingredients; simmer V2 hour longer or until meat is done and vegetables are tender. YIELD: 8 portions
cup combine mustard with water; let stand 10 minutes for flavor to develop. In a small bowl combine brown sugar with mustard, paprika, allspice and pineapple juice. Spread half of the mixture over the ham. Bake 10 minutes. Spoon remaining mixture over the ham and bake 15 minutes longer or until browned and glazed. Let stand at room temperature 10 to 20 minutes before slicing. YIELD: About
14 portions
1 (8 to 12 Ib.) precooked,
Rehydrate minced onion in V4 cup of the water for 10 minutes. In a small skillet melt butter. Add onion and saute for 5 minutes. In a mixing bowl blend onion with bread cubes, apple, poultry seasoning, V2 teaspoon of the salt, Va teaspoon of the black pepper, egg and remaining % cup water. Spoon about 2 tablespoons of stuffing into the pocket of each pork chop. Fasten with toothpicks. Sprinkle pork chops with remaining 1 teaspoon salt and Va teaspoon black pepper. Heat oil in a heavy skillet; add pork chops and brown on both sides. Remove chops to a shallow baking dish or casserole. Pour orange juice over all. Cover and bake in a preheated moderate oven (375 F.) 1 hour or until chops are tender. YIELD: 6 portions
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Hamburger Surprise
1 V2 pounds ground lean beef 1 can (2 oz.) mushroom stems and pieces, drained 2 teaspoons barbecue spice 2 slices American cheese 6 slices dill pickle Lightly combine beef, mushrooms and barbecue spice; do not overmix. Shape into 12 thin patties. Cut cheese into six spears. Place a piece of cheese and a pickle slice on 6 of the patties; top with remaining patties. Press edges together. Place under a preheated hot broiler 3 minutes on each side. Serve on toasted buns, if desired. YIELD: 6 patties
onion powder and red pepper. Mix well. Place a heaping tablespoon of filling in center of each cabbage leaf. Fold 2 sides over filling; roll up. In a Dutch oven or large saucepan, place leftover cabbage. Lay stuffed cabbage seam-side down. Combine remaining ingredients; mix well. Pour over stuffed cabbage. Cover; bring to boiling point. Reduce heat and simmer 2 to 21/2 hours. YIELD: 10 to 12 portions or about 26 small stuffed cabbages.
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San Joaquin Oven Roast
4 pounds bone-in chuck roast or steak 2 teaspoons salt .I teaspoon marjoram leaves, crumbled 14 teaspoon ground black pepper 14 cup freeze-dried shallots 2 tablespoons flour Sprinkle both sides of roast with salt, marjoram and black pepper. Place in a roasting pan in a preheated very hot oven (500 F.) Brown on both sides, turning once, about 30 to 40 minutes. Sprinkle shallots over top of meat. Cover; reduce heat to moderate (350 F.) and cook one hour or until tender. Measure pan drippings for gravy. Add sufficient water to measure 2 cups. Blend in flour; cook and stir until thickened. Serve with meat. YIELD: 6 portions water. Add to pork with pineapple. Cover and simmer V2 hour or until pork is fork-tender. Blend cornstarch with soy sauce. Stir into pork and simmer, stirring constantly, until mixture thickens. Just before serving add pea pods. Cover and cook 5 minutes longer. YIELD: 6 to 8 portions
Rub 1V2 teaspoons of the salt and the black pepper into surface of meat. Place meat, fat side down, in a heavy oven-proof casserole or Dutch oven. Brown well on all sides in a preheated hot oven (450 F.) about 50 to 60 minutes. Drain off fat. Combine tomatoes, wine, minced onion, parsley flakes, bay leaf, minced garlic and remaining 1 teaspoon salt. Pour over meat. Cover; reduce heat to moderate (350 F.) and bake 2V2 to 3 hours or until meat and vegetables are tender, adding the carrots 40 minutes before cooking time is up, the zucchini 20 minutes and the cherry tomatoes 10 minutes before time is up. Slice and serve with the vegetables. YIELD: 8 to 10 portions
Rehydrate onion flakes and minced garlic in water for 10 minutes. In a large skillet heat oil. Add onion and garlic; saute 3 minutes. Add beef; cook and stir until brown. Blend in soup, water, egg, tomato, cheese, chili powder and salt. Turn into pie shell. Bake in a preheated hot oven (425 F.) 20 minutes. Reduce heat to moderate (350 F.) and bake 30 minutes longer. If desired, garnish top with sliced cheese. YIELD: 6 portions
hours or until done, turning and basting frequently with marinade. YIELD: 4 portions
M! cup vinegar
3 tablespoons chili powder 1 tablespoon brown sugar 1 tablespoon onion powder 1 M! teaspoons salt M! teaspoon oregano leaves M! teaspoon garlic powder 3 pounds lean beef short ribs Combine all ingredients except meat; blend well. Place meat in a tight fitting bowl or double plastic bag. Pour marinade over meat. Cover or seal; refrigerate 10 hours or longer. Remove meat from marinade and place on a rack in a baking pan. Bake in a preheated hot oven (400 F.) 1V2
Wash beans; soak in cold water to cover for 12 hours. Drain. Place in a large heavy saucepan. Add water to cover (about 6 cups). Bring to a boil; cover and simmer 30 minutes. Drain beans this time reserving liquid. Place beans in 2-quart bean pot or casserole. Combine 1 cup of the reserved liquid with the molasses, brown sugar, minced onion, salt, mustard and ginger; stir into beans. Score salt pork making cuts V2 -inch apart, 1-inch deep. Bury in center of beans, leaving rind exposed. Add enough of the remaining liquid to cover beans. Cover bean pot. Bake in a preheated slow oven (300 F.) 6 to 8 hours. Stir beans once or twice during cooking period, adding boiling water if necessary. YIELD: 6 to 8 portions
Round-Up Spareribs
4 pounds pork spareribs 2 teaspoons salt, divided V2 teaspoon ground black pepper, divided 1 can (15 oz.) tomato sauce 14 cup vinegar 14 cup firmly packed brown sugar 14 cup sesame seed 2 tablespoons onion powder lI2 teaspoon garlic powder V2 teaspoon ground sage Cut spareribs into serving-size pieces. Sprinkle both sides with 1 teaspoon of the salt and Y4 teaspoon of the black pepper. Place ribs, in a single layer, on a rack in a shallow roasting pan. Brown for 40 minutes on each side in a preheated hot oven (400 F.). Combine tomato sauce with vinegar, brown sugar, sesame seed, onion and garlic powders, sage and remaining 1 teaspoon salt and Y4 teaspoon black pepper. Reduce heat to moderate (350 F.). Brush sauce on ribs and roast one hour longer or until done, turning and basting occasionally. YIELD: 4 to 5 portions
'To toast sesame seed: Sprinkle sesame seed in a large shallow pan. Toast in a preheated moderate oven (350 F.) 8 to 10 minutes or until golden.
Kufta
(Armenian Ground Lamb Kebabs)
.I
% 12
Rehydrate minced onion in water for 10 minutes. In a small skillet melt butter. Add half of the onion and
saute 4 minutes. In a large mixing bowl combine sauteed onion with lamb, egg, parsley flakes, salt, cumin and black pepper; mix well but do not overmix. Shape meat mixture into small oblongs about 2-inches long by 3/4 -inch in diameter. Arrange meat and tomatoes alternately on skewers. Broil on rack over hot charcoal or under a preheated hot broiler 10 to 12 minutes or until done as desired, turning often. Sprinkle kebabs with remaining onion, and serve with rice pilaf and Arabian bread, if desired. YIELD: 6 portions
2 tablespoons cider vinegar 1 teaspoon celery salt 1 teaspoon onion salt % teaspoon garlic salt % teaspoon oregano leaves V2 teaspoon salt V2 teaspoon ground black pepper 2 pounds boneless shoulder or top round of beef 6 medium-size mushroom caps 2 zucchini, cut into V2 -inch pieces In a small saucepan combine oil; vinegar; celery, onion and garlic salts; oregano; salt and black pepper. Bring to boiling point and cool. Cut meat into 1V2-inch cubes. Place meat in a snug fitting bowl or double plastic bag with mushrooms and zucchini. Add marinade; mix lightly. Cover or seal. Refrigerate 4 to 6 hours, turning occasionally to season uniformly. Alternate meat and vegetables on skewers. Broil on rack over hot charcoal or under a preheated hot broiler 10 to 15 minutes, turning and basting frequently. YIELD: 6 portions
2 tablespoons water 2 tablespoons olive or salad oil 1 cup chicken broth or bouillon 1 can (8 oz.) tomato sauce 1 can (6 oz.) tomato paste 3 tablespoons white vinegar 2 tablespoons dark brown sugar 2 tablespoons parsley flakes V2 teaspoon ground allspice V<I teaspoon salt V<I teaspoon ground red pepper In a cup rehydrate minced onion and garlic in water for 10 minutes. In a medium saucepan heat oil. Add onion and garlic; saute 4 minutes or until golden. Remove from heat. Add remaining ingredients. Simmer, uncovered, 15 minutes, stirring occasionally. Use as a basting sauce over chicken, pork, or fish. YIELD: About 2V<1 cups
OldFashioned Streusel
Coffee Cake
3 1 1 1 cups sifted all-purpose flour cup sugar teaspoon baking powder teaspoon baking soda teaspoon salt cup butter or margarine cup chopped nuts tablespoons light brown sugar tablespoon apple pie spice eggs cup buttermilk or sour milk teaspoon pure vanilla extract tablespoons raspberry preserves divided '
V2
1
V2
2 1 2 1 1 4
In a large mixing bowl sift flour sugar, baking powder, baking sod~ and salt. Cut in butter with a pastry blender or 2 knives until mixture
resembles coarse crumbs. Remove V2 cup crumb mixture. Into it stir nuts, brown sugar and apple pie spice; set aside. Add eggs, buttermilk and vanilla extract to unspiced mixture, blending until smooth. Spread V3 of the batter in a buttered 9-inch tube pan. Spoon 2 tablespoons of the preserves in center of batter; sprinkle with V3 of the crumb mixture. Repeat, layering batter, preserves and crumb mixture two more times, omitting preserves on top layer. Bake in a preheated moderate oven (350 F.) 45 to 50 minutes or until a cake tester inserted into center comes out clean. Cool in pan on a rack for 10 minutes. Remove from pan and serve warm or cool. YIELD: One 9-inch coffee cake
to egg whites; beat until foamy: Add cream of tartar and beat until soft peaks form. Gradually beat in the remaining V2 cup sugar; beat until stiff but not dry. Fold into cheese mixture. Turn into prepared pan ..Bake in a preheated slow oven (325 F.) 13/4 hours or until cake is firm in the center. Turn off heat and let cake cool in the oven 1 hour. Remove from oven. Coolon rack. Loosen the cake from the sides of the pan with a spatula; remove ring. Dust top with confectioners' sugar, if desired. YIELD: One 9-inch cake
3f.I
% % 1 1
In a large mixing bowl combine cake mix with egg yolks, potatoes, cinnamon, cloves, nutmeg and water; blend well. Using medium speed of electric mixer beat for 2 minutes or until mixture is smooth. Grind or finely chop almonds (makes about 3/4 cup); stir into batter. Beat egg whites until stiff, but not dry. Gently fold into cake batter. Grease and wax paper line two 9-inch round cake pans. Spoon batter evenly into pans. Bake in a preheated moderate oven (375 F.) 35 to 40 minutes or until a cake tester inserted into center comes out clean. Cool in pans 10 minutes. Turn out onto racks and cool thoroughly. Fill and frost as desired with mocha, chocolate or chocolate rum frosting. YIELD: Two 9-inch cake layers
Gingerbread
2 cups sifted all-purpose flour 112 cup sugar 1112 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon salt 1 teaspoon baking powder 112 teaspoon baking soda 112 teaspoon ground cloves 1 cup unsulphured molasses 112 cup shortening, melted 112 cup sour milk 1 egg 1 cup hot water In a large bowl sift together flour, sugar, ginger, cinnamon, salt, baking powder, baking soda and cloves. Stir in molasses, shortening, sour milk and egg. Beat in hot water. Grease and lightly flour a 9 x 9 x 2inch baking pan. Pour batter into pan. Bake in a preheated moderate oven (350 F.) 45 minutes or until a cake tester inserted into center comes out clean. Turn out onto a rack to cool. Sprinkle with confectioners' sugar, if desired. YIELD: One 9-inch square cake
cooking
rice
In a medium saucepan combine milk, rice and salt. Bring just to boiling point. Cover, reduce heat and simmer 35 to 40 minutes or until rice is very tender. In a small mixing bowl beat eggs and egg yolks. Gradually beat in sugar. Remove rice mixture from heat and slowly stir in egg mixture, being careful not to curdle. Cook over low heat, stirring constantly, for 5 minutes or until mixture just begins to thicken and coats a metal spoon. Remove from heat; cool. Stir in vanilla extract, cinnamon and nutmeg. Chill. YIELD: 6 to 8 portions
Apple Sponge *
1 envelope unflavored gelatin cup cold water 1 cup hot orange juice 1 V2 teaspoons pure vanilla extract v" teaspoon ground mace Va teaspoon salt V2 cup coarsely shredded apple 1 tablespoon lemon juice 2 egg whites 2 tablespoons sugar
v"
In a cup soften gelatin in water. In a medium bowl combine orange juice with softened gelatin. Stir in vanilla extract, mace and salt. Chill until mixture is slightly thickened. Beat until fluffy. Combine apple with lemon juice. Fold into gelatin mixture. Beat egg whites until soft peaks form. Gradually beat in sugar; beat until stiff but not dry. Fold into apple mixture. Spoon into dessert glasses. Chill until firm and ready to serve. YIELD: 6 portions
v.,
Combine fruits and rum. Let soak 1 hour. Stir in nuts; set aside. Sift together flour, baking soda, nutmeg, mace, cloves, and salt; set aside. In a large mixing bowl cream butter and sugar until light. Add 4 of the eggs, one at a time, beating well after each addition. Stir in Y2 cup of the flour mixture to prevent curdling; beat in remaining 2 eggs. Alternately stir in remaining flour and the fruit and nut mixture. Blend in milk. Line a greased 1O-inch tube pan with waxed paper; grease paper. Pour batter into pan. Bake in a preheated slow oven (300 F.) 2Y2 hours or until a cake tester inserted into center comes out clean. Cool cake in pan 30 minutes. Turn out onto rack; remove waxed paper and cool completely. Store in tightly covered container. YIELD: One 10-inch cake (5V2
pounds)
In a cup soften gelatin in water; set aside. In the top part of a double boiler beat egg yolks until thick and lemon colored. Gradually beat in Y2 cup of the sugar, lemon juice and salt. Cook and stir over hot water until custard coats a metal spoon, about 10 minutes. Remove from heat and stir in softened gelatin, mixing until gelatin has dissolved. Blend in lemon peel and nutmeg. Chill until mixture is as thick as unbeaten egg white. Beat egg whites until they stand in soft peaks. Gradually beat in remaining Y2 cup sugar; beat until stiff but not dry. Fold into gelatin mixture. Fold in whipped cream. Turn into pie shell. Chill until firm and ready to serve. Garnish with whipped cream and lemon slices, if desired. YIELD: One 9-inch pie
In a medium bowl combine walnuts, butter, sugar, cinnamon and vanilla extract; mix well. Add flour and blend to a smooth dough. Cover and chill dough for several hours or until firm. Using a rounded teaspoonful for each cookie, shape dough into crescents. Place on ungreased cookie sheets. Bake in a preheated moderate oven (350 F.) 15 to 18 minutes or until pale gold. Cool slightly. Carefully dip cookies in confectioners' sugar. Cool on racks. YIELD: About 5 dozen cookies
2 tablespoons sugar and 1 tablespoon cornstarch; mix well. Cook and stir over medium heat until clear and thick. Stir in reserved Y2 cup crushed pineapple. Cool. Use to garnish top of Cake Roll. Sprinkle with 1 tablespoon shredded coconut. YIELD: 1 cake rol/
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red pepper in cheesecloth. Add to vinegar mixture. Bring to boiling point. Boil, uncovered 5 minutes. Drain water from cauliflower. Pour hot vinegar mixture over cauliflower. Add pimiento. Return to boiling point and cook 3 to 5 minutes or until cauliflower is crisp-tender. Remove spice bag. Pack into hot sterilized jars. Seal at once. YIELD: 5 quarts
In a small saucepan prepare gravy mix following package directions; set aside. Rehydrate shallots in water for 3 minutes. In a small skillet melt butter. Add shallots; saute 4 minutes. Remove from heat. Add wine; cook until reduced to half. Stir in prepared gravy, parsley flakes, lemon juice and red pepper. Heat thoroughly. Excellent for beef fondue, steak, hambu rgers, etc. YIELD: 1% cups sauce
Pesto
(Basil and Garlic Sauce)
Remoulade Sauce
1 1 1 1 1 1 1 V<I teaspoon powdered mustard teaspoon warm water cup mayonnaise tablespoon sweet pickle relish teaspoon onion powder teaspoon capers teaspoon parsley flakes teaspoon tarragon leaves, crumbled
In a small cup combine mustard with water; let stand 10 minutes for flavor to develop. Blend mustard with remaining ingredients; mix well. Serve over cold meats, shellfish, vegetables, salads or sandwiches. YIELD: About 1 cup
oven heat to moderate (350 F.) and bake 45 to 50 minutes longer. Remove from pan; coolon rack. YIELD: 2 loaves
I~ a large saucepan combine sugar, vinegar, water and cinnamon sticks. Tie allspice and cloves in cheesecloth; add to sugar mixture; blend well. Bring to boiling point; cover and boil 5 minutes. Add peaches to spiced syrup and simmer, covered, 10 to 15 minutes or until peaches are tender. (To test for doneness, pierce with a toothpick.) Pack peaches and cinnamon into hot sterilized jars, discarding spice bag. Fill jars with hot syrup. Seal at once. Let stand 6 to 8 weeks before serving. YIELD: 3 quarts
HORS D'OEUVRES Antipasto (Marinated Vegetables) 12 Paprika Cheese Sticks .. 13 Spiced Chick Peas .14 Chili Cheese Puffs. 13 Avocado Dip . 12 Herbed Clam Dip. .14 Liptauer (Austrian Cheese Spread) .. 13 Rumaki (Chicken Liver and Bacon Kebabs) .12 FnedShrimpToast .12 SOUPS Black Bean Beef and Vegetable German Cabbage Manhattan Clam Chowder. Chili Corn Chowder New England Fish Chowder Gazpacho Vichyssoise. SALADS Caesar . Curried Chicken . Coie Slaw Nicoise (Fish and Vegetables) Potato, Hungarian Style . Seafarers Tuna and Egg SALAD DRESSINGS Creamy Celery Seed French . . . . . .. . . .. .. Green Goddess Roquefort Low Calorie Tomato VEGETABLES Herbed Creole Cabbage Ginger Glazed Carrots Celery "Finocchio" Italian Green Beans Belgian Smothered Potatoes Ratatouille (Baked Mixed Vegetables) Sweet Potato Souffle Vegetable Medley, Skewered . 16 .16 15 .15 16 15 14 . .. 14 .17 .19 19 .. 18 .. 19 .17 .... 17 .... 20 . .18 19 20 / .18 .. 21
Stifado (Greek Beef Stew) Stuffed Cabbage Spiced Baked Ham. Oriental Pork and Vegetables Apple-Stuffed Pork Chops Western Barbecued Ribs. Italian Spaghetti. . . Hawaiian Spareribs. . . Round-up Spareribs Kulla (Ground Lamb Kebabs) Lamb Korma (Curried Lamb) Veal Paprikash . . . . .. .. ..
28 33 . 32 .. 34 32 . 38 . 28 30 37 37 28 . 31
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POULTRY Arroz con Polio (Chicken with Rice) .24 Chicken Curry 25 Chi Ii Chicken Fricassee 32 Herbed Fried Chicken. . 31 Island Broiled Chicken 39 Chicken Livers and Mushrooms 36 Chicken Provencals .. 27 Yogurt Baked Chicken ... 35 Creole Jambalaya .. 25 Paella (Chicken and Seafood with Rice) .. 27 Polio alia Cacciatore (Chicken Hunter Style) 24 Enchiladas de Polio (Chicken Enchiladas) 29 Sesame Seed Turkey Stuffing. . ..... 37 SEAFOOD Herbed Broiled Fish Scampi (Garlic Shrimp) Shrimp Vindaloo (Curried) Savory Tuna Loaf DESSERTS Apple Sponge. . . . Luau Pineapple Cake Austrian Butter Crescents Poppy Seed Cheese Cake German Chocolate Cake Streusel Coffee Cake Oatmeal Fudge Cookies English Fruit Cake Gingerbread............ Spiced Pound Cake Lemon Bavarian Pie. .. . Cranberry Pie . . Pickaway Pumpkin Pie. . Apple Bread Pudding Creamy Rice Pudding. Orange Nut Torte MISCELLANEOUS Picnic Baked Beans Black Pepper Bread Poppy Seed Egg Twist Spiced Pickled Peaches. Cauliflower Pickles Patio Corn Relish Hot Barbecue Sauce.. . . Bordelaise Sauce ... Pesto Sauce.. . .. . Remoulade Sauce Sweet and Sour Duck Sauce
35 27 26 34
22
20 22 20 21 .21 22
MEATS Beef Carbonnade (Beef Cooked in Beer) .. 29 Beef Kebabs.. .. . .38 Texas Short Ribs 36 Spiced Roast Beef 33 Boeuf en Daube (French Beef Stew) 30 Hungarian Goulash. . . . .. 26 Italian Hamburger Kebabs 38 Hamburger Surprise 33 "Neat" Meat Pie. . . . . . . . . . . . . . . . . . . .. . .35 San Joaquin Oven Roast. . . .34 Cornish Pasties . 25 Picadinho (Brazilian Spiced Beef) 26 Parsleyed Oven Pot Roast 35 Beef and Vegetable Ragout 31 Ragu Bolognese (Bolognese Meat Sauce) 29 Sauerbraten 23 Sma Kottbullar (Swedish Meatballs) 23 Steak au Poivre .. .30 Herb and Wine Barbecued Steak 39
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Prepared by Lewis/Neale,
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