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Al Fresco Meals Tops
For Late Summer Weeks
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Father Takes Over Using stainless iteel pot with heat
resistant handles tor his outdoor wienie roast. These pots
have aluminum bottoms, iine for quick heating over charcoal.
(if MtwilMluai)
Get the most out of warm
days and cool nights by eating
al fresco on the terrace or by
romantic candlelight on the
porch.
A hard-to-resist assortment
of outdoor equipment is avail
able to tempt you. Or you may
maxe an outdoor barbecue in
a jiffy by assembling bricks In
a square of about two feet and
about a foot right. Over this
put the grill from your oven.
leaving a good place below for
cnarcoai.
Many more guests may be
entertained outdoors than one
would dream of serving In
doors. And in case of rain
guests may adjourn to a cover
ed porch where an infra-red
rotlsacrie broiler might be used
to keep everybody in a barbe
cue frame of mirfti.
Stainless steel makes attrac
tive place settings in hard-to-distinguish
- from silver pat
terns for outdoors. One is avail
able In a portable chest for easy
mobility. Handsome pots and
pans of stainless steel with
aluminum bottoms assure even
cooking for inexperienced
chefs. Self-assured cooks like
the heat-resktant handles of
these pans.
New cookbooks emphasize
the casual dining theme. One
forthcoming cookbook (Roto
Broil Cook Book) offers all
sorts of recipes for rotisserie
broiling.
A he-man favorite like Ca
nadian bacon takes on special
party airs when rubbed with
mustard and brown sugar and
placed on skewer spit to bar
becue at medium heat for 45
minutes. It is based with white
wine and then barbecued for
another S or 10 minutes, ac
cording to a recipe in the book.
Hamburger gets de luxe
treatment, too, by mixing 1 lb.
of ground beef, 1 tablespoon
chopped parsley, 1 clove minc
ed garlic, 1 teaspoon Worces
tershire sauce, 2 tablespoons
Quick Rice '
Ring That .
.Different .
r"ancy enough for a party
yet easy to do is this "Quick
Rice Ring." The rice is cooked
in tomato juice to give it a
rosy rue. Bits of chopped ripe
olives, crisp vegetables and a
cup of grated cheese are blend
ed with the rice, then packed
into a ring mold and heated
together about five minutes. At
serving time fill the center
with creamed tuna, eggs or
your favorite creamed mix
ture. ,
(iWk Rice Ring
l'i cups rice
l"i teaspoons salt
2Vi cups tomato juice
4 cup thinly sliced celery
' cup thinly sliced green
onion
' cup finely chopped pars
ley Vi cup coarsely grated carrot
Vt cup chopped plmiento
14 cup coarsely chopped ripe
olives
1 cup shredded sharp Amer
ican cheese
Combine rice, salt and to
mato juice. Heat to boiling.
Cover tightly and cook over
very low heat 20 to 25 min
utes. Fluff rice with fork, and
carefully blend in raw .vege
tables, pimiento, olives and
cheese. Pack into buttered 8-
inch ring mold and heat In a
moderate oven (350 degees F.)
5 minutes. Unmold onto serv
ing plate. Fill center as de
sired with creamed vegetables
or fish.
Serves 8 to 16.
I Rice Dessert
Here's Idea for
V I- C I
VU'tic jupper uisn f a I
With a little left-over cookediGTS ppi"OVQI
cnicaeo on nana, mis "Quick
Chicken Supper" will go to
gether in almost no time at all,
You will serve this mouth
melting quickie rice dessert
again and again because it is
Its a particularly delicious really fast to fix and one of
combination of well-seasoned the most striking desserts you
creamed chicken and summer have ever seen.
avocado. Arrange the creamed This really yummy choco-
chicken in a shallow cuserole late sice loaf may be made
and top with slices of creamy
rich calavo. Add an extra bit
of taste and flourish to it with
a few slivered almonds around
the edge of the dish. Then
heat in a moderate ovjen a few
minutes to heat the avocado.
Quick Chicken Supper
4 tablespons butter or
margarine
3 tablespoons all-purpose
flour
2 cups milk
Vi teaspoon salt
4 teaspoon celery salt
Vi teaspoon dry mustard
Dash cayenne pepper
Black pepper
1 chicken bouillon cube
2 cups cubed cooked chicken
1 calavo
Lemon juice
Salt
V' cup slivered roasted
blanched almonds
Melt butter and cook slowly
until light brown. Blend in
flour. Add milk, seasonings
and bouillon cube, and cook
and stir until thickened. Add
chicken and simmer until thor
oughly heated. Pour into shal
low baking dish. Cut calavo
into halves lengthwise, remove
seed and skin, and cut fruit in
to thin lengthwise slices.
Sprinkle with lemon juice and
salt. Arrange slices on top of
casserole, pressing into sauce
slightly. Sprinkle almonds
ahead of time, unmolded and
stored in the refrigerator un
til a few minutes before serv
ing time when it is covered
with the meringue. A twist
of the egg beater makes the
meringue which is quickly
around edge of dish. Heat
about S minutes in moderate
oven (350 degrees F.)
Serves 6.
iwoooed over the loaf. The
oven doe the rest in a very
few minutes and a memorable
dessert is ready to be pre
sented" to eaters who can
hardly wait to take a taste of
this Chocolate Rice Alaska. ,
Ingredients:
3 cups cooked rice
1 4-ounce package choco
late pie or pudding mix
1 egg whites
y cup sugar plus i table
spoons Pinch of salt
Method: Follow the direc
tions on the package for pre
paring the pie or pudding mix,
adding milk or water as call
ed for and sugar if directions
call for it After the pie or
pudding mix has been blended
time suited in the directions
to produce a thick pudding or
pie filling. Pour the rice, and
chocolate mixture into a well
greased loaf pan 9Vix5V3Vi
inches. Chill.
The loaf will be unmolded,
covered with a meringue,
browned in the oven and
served. If the load Is unmold
ed on a plate or platter which
can be used for paxing ana
since me
whites are smooth, shiny and
hold their shape and until the
sugar dissolves. Completely
cover the loaf with the mer
ingue. If desired, - sprinkle
some chopped red maraschino
cherries over ' the meringue.
Place in a preheated 450 de
grees F. oven until the mer
ingue is browned, about 6
minutes. Serve immediately.
ThiSv recipe makes 8 serv
ings. 1
serving:. It is easier,
in.f erd not be moved to a i
serving platter after it Is taken ; quick EASY DESSERT
out of the oven. A good idea A quick and easy dessert
is to cover a bread board or ioved by all is sliced fresh
pan and inverting pan and peaches served with chilled
platter together. custard sauce. Add a dash of
Beat the egg whites until grated lemon or orange rind to
foamy. Add a small amount the sauce for extra flavor. To
ik. ,r .nri the salt. Beat make it early fancy, serve on
with the liquid, add the rice and gradually aaa me resi oi slices oi
and cook for the length of! the sugar. Beat until the egg i any cake.
light cream, 2 tablespoons wine
(Marsala). Shape 4 cakes about
1 inch thiek, wrapping each in
2 bacon strips crosswise. Place
on grill-spit. Grill at medium
heat for 10 minutes, turn to
high heat and grill for another!
10 minutes for a real gourmet!
Hamburger.
Oysters jnay be wrapped In
bacon slices, fastened with
toothpicks and placed in broil
er-rack for 10 minutes.
tuwu mm mm atm.inx.iiL
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8
INDIVIDUAL
SERVINGS
IN EACH
PACKAGE
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