Family Weekly Cookbook
M ELAN IE DE PROFT, Food Editor
Top Right, clockwise:
fortune cookies,
Sweet and Pungent Pork, tea,
Chicken and Vegetables,
and Chinese Cabbage Soup.
Salad a la Oriental
to prepare: 20 Mm.
. 1 Mb ni bwi sprouts
drained
1 Me., 14-ei. con pineapple
skunks, drained
(reserve sirup)
2 cups, shredded lettuce,
chiliad
cup fresh orange suctions
or canned mondarin
orangos
Vs cup chopped cathuw nuts
Vs cup mayonnaise
Vi toaspoon soy souco
1. Marinate bean sprouts in pine
apple sirup about 15 min. Drain.
2. Toss together the . pineapple
chunks, lettuce, bean sprouts, or
ange sections, and nuts.
3. Combine mayonnaise and soy
sauce. Add to salad ingredients and
i toss gently to coat evenly.
About 6 servings
Almond Cookies
to prepare: 25 min.
to bake: 10-15 MIN.
1 cup (about SVs oi.) Monchod
Imonds
1 cup sifted flour
Vi cup butter
Vi cup sugar
1. Finely chop 23 cup of the al
monds. Toast the remaining al
monds and set aside for garnish.
2. Mix flour and chopped almonds
together. Set aside.
3. Cream butter until softened.
Add sugar gradually, creaming un
til fluffy after each addition. Mix
ing until well blended after each
addition, add dry ingredients in
fourths. Wrap dough in waxed pa
per or moisture-vapor-proof mate
rial and chill in refrigerator until
easy to handle. .
4. Shape dough into 1-in. balls.
Place balls on cookie sheets about
2 in. apart and flatten each until,
about V4 in. thick. Press a toasted
almond into top of each cookie.
5. Bake at 325 F 10 to 15 min., or
until light golden brown. Using
a spatula, immediately remove
cookies to cooling racks; cool
completely. About 2 doz. cookies
Cantonese Appetizer Sauces
One of the Far East specialties
which impart subtle, exciting fla
vor to appetizers or hors d'oeuvres
is the versatile sweet-sour fruit
sauce. Another, used in the same
way and usually offered at the
same time, is a hot, hot mustard
sauce. Serve these sauces in little
bowls, so that guests may choose
one or both.
Crisp, flavorful egg rolls are an
authentic Chinese hors d'oeuvre
and are available in frozen form.
Sweet-Sour Sauce
to prepare: 20 min.
(Allow 3 days for vinegar to ab
sorb strong garlic flavor.)
Garlic-flavored Vinegar
1 llb., 3-oz. can apricots
Vi cup crushed pineapple
Vi cup honey
Vi cup firmly packed light
Yj teaspoon salt
few grains white pepper
1. Have ready Garlic-Flavored
Vinegar.
2. Force apricots through a sieve
or food mill into a 1-qt. saucepan.
Stir in pineapple, honey, brown su
gar, salt, and pepper. Set over high
heat and bring to boiling, stirring
until sugar is dissolved. Reduce
heat to medium and cook 10 min.,
stirring frequently to prevent
sticking.
3. Remove from heat and stir in 2
tablespoons of the Garlic-Flavored
Vinegar. Cool. Cover sauce and
chill in. refrigerator.
About 2 cups sauce
Qarilc-FUvorctd Vinegar Meas
ure Vz cup cider vinegar into a
jar. Add Vs garlic clove. Cover
jar tightly and store in refrigerator
3 days.
Hot Mustard Sauce
to prepare: 10 min.
Vs to Vs cup dry mustard
1 teaspoon sugar
Vi teaspoon salt
1 tabtespooa butter, melted
1 teaspoon cider vinegar
boiling water (about Vi cup)
Mix together in a bowl the dry
mustard, sugar, and salt. Blend in
the melted butter and vinegar. Add'
enough boiling water to make a
thick sauce. About cup sauce
Family Weekly. August 7, I960
"FROST NEVER FORMS
in our General Electric
Frost-Guard Freezer!"
1 !
mrasi
MODEL HA-11T
Now, no defrosting ever in this new General Electric zero
degree Freezer. No ice to chop. Packages never stick together.
Labels are easy to read. A real Golden Value.
More food at your fingertips I . , . twice as much within easy
reach as in a chest freezer of comparable capacity. See and
enjoy the new Frost-Guard now. General Electric
Company, Appliance Park, Louisville 1, Kentucky.
Tbogress k Our Most- Important "Product
GENERAL ELECTRIC