N
WAYS
Ily Weekly
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MELANIE DE PROFT, Director
Culinary Art Institute
v
"Recipes of imagination" for
foods you've undoubtedly served often
in other ways. And, this week, a new
recipe contest for the teen-ager of
your family with a BIG PRIZE!
Luncheon Salad Molds
Vi cup undiluted evaporated milk
1 pkg. lime-flavored gelatin
Vi teaipoon salt
' teaspoon white pepper
1 cup very hot water
1 medium-size cucumber, rinsed, pared,
aratiij. and AmnmA fakaul 2. run )
1 cup cream-style cottage cheese
Golden lAimb Shoulder Chops
The fine flavor of economical lamb shoulder chops blends with,
and is glorified by delectable pineapple . . . perfect with rice.
Exotic Rice
S iamb shoulder chops, -in. thick
3 tablespoons butter
1 teaspoon salt
Vi teaspoon Accent
1. With dull edge of knife, lightly scrape
meat surfaces. Cut through fat on out
side edge at 1-ip. intervals, be careful
not to cut lean.
2. Heat butter in a large heavy skillet.
Add the lamb chops and brown on both
sides. Sprinkle chops with salt and Ac
cent after browning each side.
3. Place one pineapple slice on each chop.
Pour cup of the pineapple sirup over
chops.
1 No. 2Vi can pineapple slices,
drained (reserve sirup)
2 Vj teaspoons cornstarch
4. Cover and cook over low heat 40 min.,
or until lamb is tender when pierced with
a fork. Baste occasionally; add hot water
if necessary.
5. When lamb chops are tender, remove
to a serving plate. Pour off liquid and
return 2 tablespoons to the skillet. Mix
in cornstarch. Add the remaining pine
apple sirup and cook 5 min., stirring con
stantly. Spoon sauce over chops. Serve
immediately. 5 servings
Caper I am in b Chop Piquant
Here's another equally delicious presentation of lamb
shoulder chops . . . cooked in an exotic "sauce of distinction".
S lamb shoulder chops, Y-ln. thick
2 tablespoons butter
', cup sweet pickle liquid
4 teaspoons sugar
1. Brown chops as in recipe for Golden
Liwib Shoulder Chops; omit seasoning,
2. Mix together the sweet pickle liquid,
vinegar, water, sugar, dry mustard, salt,
and pepper. Pour over lamb chops.
3. Cover and cook over low heat about
4 mfci., r Witil bumb Ik temper when
2 teaspoons dry mustard
1 teaspoon salt
'j teaspoon pepper
6 tablespoons caper liquid
6 tablespoons water
2 tablespoons capers
pierced with a fork. Baste occasionally;
add hot water if necessary.
4. When meat is tender, pour off excess
liquid. Mix into chops in skillet the
caper liquid, water, and capers. Cook 3
j 5 min. to hat thoroughly. Serve im
mediately. 4 jarwmw
ooe 7 MM
'j cup (about 1 medium-size) chopped
onion
', cup butter
1 clove garlic, crushed in a garlic press
or minced (thin, papery outer skin
removed)
1 cup uncooked rice
Vi teaspoon salt
teaspoon ground cinnamon
'4 teaspoon ground allspice
2 y4 cups boiling water
2 tablespoons blanched, slivered almonds
1 tablespoon butter
cup golden raisins
V) cup boiling water
1. Heat butter in a large heavy skillet or
saucepan. Add onion and garlic and cook
over medium heat, occasionally moving
and turning with a spoon, until onion is
transparent.
2. Add rice gradually, while constantly
moving and turning with spoon. Cook 2
to 3 min.
3. Mix in salt, cinnamon, allspice, and the
2Vi cups boiling water. Bring rapidly to
boiling. Cover and cook over low heat
until water has been absorbed and rice
is tender (about 20 min.).
4. Lightly brown almonds in butUr.
f. Add raisins to Mt cup boiling water.
Again bring to boiling. Pour off water
and drain o absorbent paper.
6. Toss alatoadfc atl raisins lightly with
t7) rice 6 serwinjOi
Vt cup chopped green pepper
2 tablespoons chopped parsley
1 tablespoon prepared horse-radish
1. Set a bowl and rotary beater in re
frigerator to chill. Chill evaporated milk
in freezing compartment of refrigerator
until icy cold.
2. Put gelatin, salt, and white pepper into
a bowl. Add hot water and stir until gela
tin is completely dissolved.
3. Cool; chill in refrigerator or in pan of
ice and water until mixture is slightly
thicker than consistency of thick, un
beaten egg white. If chilled in refrig
erator, stir occasionally; if chilled over
ice and water, stir frequently.
4. Lightly oil six cup individual molds
with salad or cooking oil (not olive oil) ;
set aside to drain.
5. Mix grated cucumber, cottage cheese,
mayonnaise, green pepper, parsley, and
horse-radish together. When gelatin mix
ture is of desired consistency, stir in the
cottage cheese mixture.
6. Using chilled bowl and beater, beat
evaporated milk until very stiff. Fold into
gelatin mixture.
7. Turn into the prepared molds and chill
in refrigerator until firm before un
molding. 6 servings
Note: To unmold, run tip of knife care
fully around edge of mold. Invert onto
greens on chilled serving plate and re
move mold. (If necessary, wet a clean
towel in hot water and wring it almost
dry; put hot towel around mold for a few
seconds. If mold does not loosen, repeat.)
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A RECtr CCSTOST X
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Fbr details of fabulous Grand Prize,
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