Holiday dinner features pork, artichokes
together cake flour and baking pow­
der; set aside. Line a 1516 x lO x 1-
inch jelly-roll pan with parchment
paper and set aside.
In mixing bowl, using an electric
mixer at medium speed, beat mar­
garine with I tablespoon granulated
sugar until creamy. Add vanilla;
then add egg yolks one at a time,
beating after each addition until
combined. Continue beating until
mixture is thick and lemon-colored,
NOEL LOG
(8 servings)
A cup plus 2 tablespoons enriched
cake flour
I % teaspoons double-acting baking
powder
V« cup margarine
I tablespoon plus 2 teaspoons
granulated sugar, divided
V« teaspoon vanilla extract
4 large eggs, separated
A cup evaporated skimmed milk
tt teaspoon cream of tartar
IV) cups part-skim ricotta cheese
I tablespoon confectioners’ sugar,
divided
I teaspoon freshly grated orange
peel
16 cup reduced-calorie apricot
spread
Garnish; strips of orange peel
Preheat oven to 35O*F. In to a
bowl or onto sheet of wax paper sift
stiff but not dry.
Carefully fold whites into batter.
Pour batter into lined jelly-roll pan.
and, using metal spatula, spread
evenly. Bake 13 to 15 minutes (until
lightly browned).
Turn cake onto towel; carefully
remove parchment paper. Starting
at narrow end, roll cake and towel
together; transfer to wire rack and
let cool.
In bowl mix ricotta cheese with 2
teaspoons confectioners' sugar and
the grated orange peel. C arefu lly
unroll cake and remove towel.
Spread apricot spread evenly over
cake; spread ricotta mixture over
apricot spread and carefully reroll
cake. Transfer, seam-side down, to
an oblong platter; cover and chill
for at least I hour.
Just before serving sprinkle log
with rem aining teaspoon confec­
tioners* sugar and garnish with
strips of orange peel.
about 5 minutes. Add flour mixture
alternately with m ilk, 16 at a time,
beating after each addition until just
combined.
In another mixing bow l, using
electric mixer and clean beaters,
beat egg whites at high speed until
foamy; add cream of tartar and con­
tinue beating until soft peaks form.
Gradually beat in remaining 2 tea­
spoons granulated sugar and con­
tinue beating until egg whites are
Unsurpassed
Pork roast with appla-raiain aauca la central dlah for thia holiday meal.
STU FFED A R T IC H O K E S W IT H
M USTA R D DRESSING
(Makes 8 servings)
Artichokes:
8 small artichokes (about 8 oz. each)
Boiling water
2 tablespoons lemon juice
16 teaspoon salt
Dressing:
1 cup plain unfavored yogurt
1 tablespoon plus I teaspoon
mayonnaise
2 teaspoons Dijon-style mustard
Dash each white pepper and hot
sauce
Stuffing
48 small cherry tomatoes, cut into
halves
To prepare artichokes: Using a
large stainless-steel knife cut o ff
stem of each artichoke, cutting flush
with base so that vegetables w ill
stand upright; snap o ff and discard
small leaves at base. Cut off and dis­
card about 1 inch from top of each
artichoke. Using stainless-steel scis­
sors, cut about 'A inch o ff tip of
each remaining leaf.
Stand artichokes upright in deep
saucepan (no alum inum or cast-
iron ) that is just large enough to
hold them snugly. Pour boiling
water into pan to a depth o f 2 to 3
inches; add lemon juice and salt and
bring water back to a boil. Reduce
heat, cover, and let simmer until a
leaf can be pulled out easily, about
30 minutes. Using a slotted spoon
remove artichokes from liquid;
stand vegetables upside-down on a
platter to drain and cool.
To prepare dressing: In small
bowl thoroughly combine yogurt,
mayonnaise, mustard, and season­
ings.
To serve: Gently spread leaves of
each artichoke apart and, using a
small spoon, remove choke (hairlike
portion) from center. Stuff each ar­
tichoke with 12 tom ato halves.
Spoon 1/8 o f the dressing (about 2
tablespoons) over each stuffed arti­
choke.
R O A ST PORK W IT H
A P P L E -R A IS IN &4 UCE
(Makes 8 servings)
Pork roast:
4-pound pork center loin roast
Dash salt
3 sliced onions
spoon salt
each ground sage and nutmeg
II apples, pared, cored and
ed
apple juice (no sugar added)
p golden raisins
espoon water
poons cornstarch
prepare roast: Set pork loin on
in roasting pan and sprinkle
salt. Insert meat thermometer
center o f roast, being careful
therm om eter does not touch
. Roast at 325 *F until ther-
mometer registers 170’ F ., about 2
hours.
To prepare sauce: Prepare sauce
during last h alf hour that roast is
cooking. In I-quart saucepan com­
bine onions, salt, sage, and nutmeg
and cook, over low to medium heat,
until onions are soft; add apples,
apple juice, and raisins and stir to
combine. Cover and bring to a boil.
Reduce heat and simmer for 10 min­
utes. In small cup combine water
and cornstarch, stirring to dissolve
cornstarch; add to apple mixture
and cook, stirring constantly, until
thickened. Serve warm with roast
pork.
PRAIRIE HSRKET
Wkota Smoked
B A H 4'**« —
4 » . to I » So«.
Seedless
Large Navel
Oranges
Sweet from
Calif
6 cups brocolli florets
3 medium carrots (3 to 4 oz. each),
cut diagonally into 16-inch thick
slices
1 tablespoon plus I teaspoon olive
oil
2 tablespoons chopped shallots or
onion
2 garlic cloves, minced
2 medium zucchini (about 5 oz.
each), cut diagonally into 16-inch
thick slices
16 teaspoon thyme leaves
!6 teaspoon each salt and pepper
M IX E D LO O SE-LEAFED
L E T T U C E S A L A D W IT H HERB
DRESSING
16 cup plus 2 teaspoons red wine
vinegar
>6 cup water
A teaspoon each basil leaves and
minced fresh garlic
16 teaspoon salt
% teaspoon pepper
I tablespoon plus I teaspoon olive
oil
6 cups torn green-leaf lettuce
4 cupa torn red-edged ruby lettuce
10
CELERY
S'.ib. 2 ^ ^ f o r
AVOCADOS
£
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Turkey
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Sausage
PRICES GOOD THRU
SUN., DEC. 26TH, '82
89«
$r .
$17»
89’
acuta A
ode Darvt
a-M jn Port
Oysters isr Mier ¿ ml
Shrimp Cocktail
fBEEF RIB ROAST
JJM
ASSTD. PORK CHOPS
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_____________________
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WHIPPING
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DARIGOLD
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Margarine
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OLIVES
■aaA*A
In small bowl mix vinegar, water,
basil, garlic, salt, and pepper; grad
ually stir in olive oil. In salad bowl
combine green-leaf and ruby let­
tuce. Just before serving stir dress­
ing, p o u r over salad, and toss to
coat.
FOODS
Boneless Ham
VEG ETABLE M E D L E Y
(Makes 8 servings)
In 4-quart saucepan blanch broc­
coli in boiling salted water to cover
for 5 minutes; drain in colander and
set aside.
In same saucepan blanch carrots
in boiling salted water to cover for 5
minutes; drain in colander and set
aside.
In 12-inch skillet heat oil; add
shallots (or onion) and garlic and
saute until softened, about 2 min­
utes. Add zucchini, thyme, salt, and
pepper and saute for 5 minutes long­
er.
Add carrots and toss to combine;
cover and cook over low heat for 5
minutes. Add broccoli florets, cover
and cook until all vegetables are just
tender, about 3 minutes longer. Re­
move cover and cook until all mois­
ture has evaporated.
HOLIDAYS A Î
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SNACKS
CRACKERS
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A „orted V o n ,tie ,
for the Holidays!
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