Portland Observer, February 18, 1982 Page 7
FOOD SECTION
A Li
Plan an after sport buffet at home during
the winter months. Invite eight or ten
friends over fo r a bountiful meal and treat
them to a healthful supper o f crudities and
yoghurt dip, New World Paella and
A vocado Boats, all prepared ahead o f time.
N e w W o rld P a e l l a
1 teaspoon salt
1 bey leaf
1 cup beet or chicken
broth
2 1/2 cups water
1 1 /2 cups natural brown rice
1/4 cup olive oil
2 cloves garlic, chopped
1/2 cup chopped onion
1 /4 cup chopped parsley
1 cup cooked green peas
2 whole canned
pimientos, diced
1 jar 1111/2 ounces]
whole clams
2 pounds firm white fish
fillets, cubed (cod,
haddock, snapper,
sole, etc.l*
Seasoned flour
10 small hard-shelled
clams, steamed open
(or use 10-12 mussels]
1/2 pounds cooked large
shrimp, shelled and
cleaned **
1/4 cup bottled Italian
salad dressing
1 to a s p o o n cru s h e d
red pepper
BRONZE FIOURINES SV TIFFANY WILFEAT STUDIOS. SUN VALLEY. IOAMO
Combine salt, bay leaf, broth and water in a large heavy
saucepan; bring to a rapid boil. Stir in rice, cover and
reduce heat Simmer about 45 minutes or until rice is tender
and water is absorbed.
Heat oil, stir in garlic, onion, parsley and green peas; stir
and cook 3 to 4 minutes. Use a slotted spoon to remove in
gredients from oil, draining well; reserve oil in pan for
later use.
Stir sauteed ingredients, pimientos and clams intx^ cooked
rice. Spread rice mixture in a greased 14-inch paella pan, or
a large casserole or skillet about 12 to 14 inches across.
Lightly dredge cubes of fish in seasoned flour, then fry in
hot reserved oil; drain on paper towels. Add fish to rice.
Add clams or mussels and shrimp. Sprinkle with salad
dressing and crushed red pepper. Cover, bake in a moderate
oven. 350*, about 20 minutes or until heated through.
Makes 8 to 10 servings.
•Or us«- mackeral fillets for a richer fish flavor. Other shell
fish such as lobster, crab, crayfish, etc. may be used accord
ing to taste and budget.
••Ix-ave on the tails.
*u ffe t...
A v o c a d o D ip s
1 can [13-ounces]
rad madrileña
consomma
1 envelope unflavored
gelatine
1/2 cup cold water
1 envelope instant beef
broth
4 medium-size ripe
avocados
Lemon juice
Lemon wedges
Heat the consomme until it is liquefied. Soften gelatine in
cold water; stir into hot consomme. Stir instant broth into
hot consomme. Pour into shallow pan and chill until firm.
Halve the avocados and remove pits; quarter the halves to
make 8 more or less even sections. Brush all surfaces with
lemon juice.
Dice, shred or chop the firm consomme; spoon into
avocados heaping up as much as possible*. Garnish with
parsley and small lemon wedges to serve. Makes 8 boats.
•If desired, the unused part of the shredded consomme may
be spooned around the “boats" as part of the garnish.
Y o g h u r t D ip
n o d e w i t h D u tc h Y o g h u r t
1 (8 ounces] container
Dash Tabasco
Dutch Yoghurt
1 1 /2 teaspoons favorite
1/3 cup mayonnaise
curry powder
1 tablespoon freshly grated
[or more
hot horseradish
to taste]
Thoroughly combine all ingredients; chill. Serve as dip with
crudities (assorted raw vegetables).
L i t t l e A s s o r t e d M u ffin s
3 cups all purpose flour
1 /2 teaspoon salt
1/3 cup sugar
4 1/2 teaspoons baking
powder
1 cup milk
1/4 cup gold Puerto Rican
Rum
7 tablespoons melted
shortening
1 large egg beaten
1/3 cup fresh or frozen
blueberries
113 cup coarsely chopped
crisp-cooked bacon
1/3 cup grated sharp
cheese
Dash cayenne
Sift flour, salt, sugar and baking powder into bowl. In a
2-cup measure combine milk, rum. melted shortening and
egg; mix well.
Pour milk mixture into flour mixture: mix quickly with a
fork until dry ingredients are moistened. Batter will be
lumpy. Divide batter into three equal amounts. Fold
blueberries into one portion; fold bacon into second portion;
fold cheese and cayenne into third portion. Spoon batter
into greased or paper lined 2-inch muffin-pan cups. Bake in
hot. 400°. oven about 20 minutes. Makes 16 to 18
little muffins.
Rum R u n n ers
2 oz. 151 proof Puerto Rican
Rum
1 oz. Triple sec
Juice 1/2 lime
Dash grenadine
1 teaspoon sugar
Put in electric blender container with 4 ice cubes.
until foamy Strain into glass or small goblet filled with
crushed ice. Serve with straw. Makes 1 drink
P u e r to R ic a n R u m C a k e k Z ^
1 envelope unflavored
gelatine
113 cup gold Puerto Rican
Rum
1/2 cup milk
3 eggs, separated
1/3 cup sugar
1/4 teaspoon salt
3/4 cup semi-sweet
chocolate morsels
1 teaspoon vanilla
1 teaspoon instant coffee
1 container [8 ounces]
coffee yogurt
1 cup heavy cream,
whipped
1/4 teaspoon cream of tartar
1 9-inch baked pie shell
Sprinkle gelatine on rum to soften. Heat milk in top of
double boiler Beat egg yolks, sugar, salt and vanilla until
very thick and creamy. Beat a little hot milk into eggs, then
stir mixture into milk in double boiler. Cook mixture, stir
ring all the time, until thickened, about 5 minutes.
Stir in softened gelatine and chocolate bits. Continue cook
ing and stirring until chocolate is melted. Remove from
heat, stir in vanilla and instant coffee; chill. Cover to pre
vent skin forming on surface. When ready to combine ingre
dients, whip reserved egg whites with cream of tartar until
mixture stands in soft peaks
Fold yogurt into chocolate rum mixture. Fold whipped
cream into mixture. Fold stiffly whipped egg whites into
chocolate rum mixture. Spoon mixture into pie shell, chill
until firm. Garnish with chocolate curls and extra cream if
desired. Makes 1 pie or 8 servings.
Fresh Fruits Vegetables
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