Succulent ham
and veal loaf served
with delicately
spiced peaches
is favor harmony
at its best.
Family Weekly Cookbook j MELANIE DE PROFT,.
Food Editor
LAMB SOUFFLE
are such ground meats as the tempting
Party Ham Loaf garnished with baked peaches,
just right for buffet service Boeuf Polynesian,
with its pleasing flavor, to grace your special
occasion table Lamb Souffle, a family special
or perfect company fare when served with Hot
Caper Sauce.
BOEUF POLYNESIAN
to prepare: 20 min. to cook: 15 min.
2 tablespoons butter
1 lb. ground beef '
1 4-oz. can mushrooms, drained
Vi cup golden raisins
1 10-or. pkg. frozen peas
Vi cup beef broth
1 teaspoon curry powder
1 tablespoon soy sauce
1 orange, sliced
Vi cup salted cashew nuts
1. Heat butter in a large heavy skillet Add ground
beef and separate into small pieces with a spoon;
cook until lightly browned.
2. Add mushrooms, raisins, peas, broth, curry pow
der, and soy sauce. Break block of peas apart with
fork and gently toss mixture to blend. Arrange
orange slices over top. Cover loosely and cook over
low heat 15 min. Mix in the cashews. Serve with
Fried Rice.
About 4 servings
For Fried Rice Cook cup chopped onion in 2
tablespoons butter until onion is light golden. Mix
in 2 cups cooked rice and 2 tablespoons soy sauce.
Cook over low heat, stirring occasionally, for 5 min.
Stir in 1 slightly beaten egg and cook until set. .
PARTY HAM LOAF
to prepare: 20 kin. to bake: 1 brs.
IVi lbs. ground veal
1 lb. ground cooked ham
1 cup nonfat dry milk
1 teaspoon dry mustard '
1 teaspoon water
Vi cup grated onion
1 egg, beaten
2 1-lb., 13-oz. cans peach halves,
, drained (reserve sirup)
1 cup fine' dry bread crumbs
Vi teaspoon salt
Is teaspoon black pepper
Vi teaspoon ground cloves
Whole cloves
1 cup firmly packed brown sugar
Vi cup cider vinegar
12 whole cloves
1. Combine ground veal, ground ham, and dry
milk; with a fork, mix well. Blend together the
dry mustard and water. Add to meat mixture with
onion, beaten egg, 1 cup of the reserved peach sirup,
and a mixture of bread crumbs, salt, pepper, and
ground cloves; mix lightly but thoroughly. Shape
meat mixture into a loaf and place on a rack in a
large shallow baking pan. Insert whole cloves into
meat loaf.
2. Bake at 350F 1 hrs.
3. Meanwhile, mix together in a saucepan 2 cups
of the reserved peach sirup, the brown sugar, vine
gar, and whole cloves. Bring to boiling; simmer 5
min. Generously spoon sirup over meat loaf every
20 min. during baking. About 15 min. before bak
ing time is up, put the peach halves in pan around
the meat loaf and spoon sirup over them.
4. Remove pan "from oven. Transfer meat loaf and
peaches to warm serving platter; let it stand a few
minutes before slicing. Serve sauce remaining in
baking pan with the meat loaf.
1 About 12 servings
to prepare: 25 min. to bake: 40 min.
3 tablespoons butter,
3 tablespoons flour
Vi teaspoon salt
Few grains black pepper
Vi teaspoon onion salt
1 cup milk
2 cups ground cooked lamb
4 egg yolks
3 tablespoons minced parsley
4 egg whites
1. Melt butter in a saucepan. Blend in a mixture
of the flour, salt, pepper, and onion salt Heat until
mixture bubbles, stirring constantly. Remove from
heat Add milk gradually, stirring constantly. Re
turn to heat and bring rapidly to boiling, stirring
constantly. Cook 1 to 2 min. longer. Remove from
heat and blend in the ground cooked lamb.
2. Beat egg yolks until they are thick and piled
softly. Slowly spoon sauce into beaten egg yolks
while beating vigorously with a spoon. Blend in
the parsley.
3. Using clean beater, beat egg whites until rounded
peaks are formed and egg whites do not slide when
. bowl is partially inverted. Gently spread sauce over
beaten egg whites and carefully fold together until
just blended. Turn mixture into a 1-qt casserole.
Set casserole in pan of very hot water. w
4. Bake at 350F about 40 min or until a silver
knife comes out clean when inserted halfway be
tween center and edge of casserole. Serve at once
with Hot Caper Sauce.
About 6 servings
For Hot Caper Sauce (about 1 cup) Heat 1 cup
mayonnaise in top of double boiler over simmering
water, stirring constantly; do not boiL Heat 2 tea-
spoons butter in a small skillet Add 3 tablespoons"
chopped onion and cook until soft; drain. When
ready to serve, blend onion, Y cup capers, coarsely
chopped, and 2 tablespoons chopped, toasted,
blanched almonds into the mayonnaise. Heat over
simmering water and serve immediately.
10 - Family Weekly, January 24, I960