MAN
IN THE
KITCHEN
A thick slice of succulent broiled ham
accompanied by tangy .v-'
Latrus-Kaisin sauce rates
high in flavor appeal
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When a man cooks, he's adventurously
imaginative with seasonings, glorying
in family praise or his ingenious flavor
surprises. Here are praiseworthy offer
ings which should enhance the culinary
reputation of the man of the house.
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
' Here are recipes to delight your
guests and command their ardent,
tributes to your culinary skill.
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Broiled Ham Slice
Purchase a center cut fully cooked ham slice,
about 1V4 in. thick; allow to lb. per serving.
Put ham slice on broiler rack and place about 3 in.
from source of heat Broil about 10 min. on each
side, or until meat is lightly browned. Serve with
Citrus-Raisin Sauce.
Citrus-Raisin Sauce
TO PREPARE AND COOK: IS MIN.
'2 table poo as cider vinegar
2 teaspoons Worcestershire sauce
j teaspoon salt
Vh teaspoon black pepper
teaspoon ground cinnamon
Mt teaspoon ground cloves
teaspoon ground ginger
14 cup brown sugar
14 cup currant jelly
1 7 -or. bottle lemon-lime carbonated
beverage
Yt enp seedless raisins
1 tablespoon cornstarch
V cup cold water
1. Combine all ingredients, except cornstarch and
water, in a heavy saucepan. Cook over low heat
about 10 mih., stirring frequently.
2. Blend cornstarch with the water and gradually
add to hot mixture, stirring until mixture boils.
Continue cooking and stirring until sauce is
thickened and smooth, about S min.
About 1 cups sauce
Borscht
cohvihiihci roos iicipi
You'll loue the delicate sujcct-tart iauor ami
attractive color 0 this quickly prepared soup.
TO PREPARE AND COOK: ABOUT 20 ION.
1 1-lb. can whole beets
Vk cup'sngar
teaspoon salt
5 tablespoons lemon juice
1 cf well beaten
1. Drain contents of can of beets, reserving liquid
In a 1-qt measuring cup. Put beets through food
Family Weekly, stared S, 1MI
mill (or finely crush beets in a blender, using
about cup of the reserved liquid).
2. Add beet pulp to liquid in measuring cup and
add water to make 1 qt
3. Heat beet-water mixture, sugar, salt, and lemon
juice to boiling in a saucepan, stirring occasionally.
Remove from heat and gradually add cup of
the hot mixture to beaten egg, stirring constantly;
stir into beet mixture in saucepan. Return to heat;
continue stirring and cook until simmering (do
not boil).
4. Serve hot or cold, garnishing each serving with
a dollop of thick sour cream.
About 1 qt. boricit
Onion Soup Les Halles
CONVINIIHCI
r-oos RICIM
In thii quickly prepared usrsion of the onion oup
made famous by Lei HalleM, the huge Paris mar
ket, canned vegetable juices and cortsorami are
substituted for the long-cooking meat and vege
table stock used in the traditional recipe.
TO PREPARE AND COOK: 20 MIN.
- 2 tablespoons butter or margarine
2 large onions, coarsely chopped
1 clove garlic, finely chopped
Yt teaspoon salt
teaspoon black pepper
teaspouii thyme
1 large sprig parsley, snipped
2 teaspoons tarragon vinegar
1 can (about 1V4 cups) condensed
beef consomme
1H cups water
1 12-oc can (about 1 W cups) eockuil
vegetable juices
Buttered toast rounds
Shredded Parmesan cheese
1. Heat butter in saucepan over medium heat;
add onion and garlic and cook about S min.
2. Stir in salt, pepper, thyme, parsley, vinegar,
consomme, water, and vegetable juice. Simmer
about 10 min.
3. Serve piping hot, topping each bowl of soup
with buttered toast rounds well coated with
shredded Parmesan cheese. About 1 ql. 0UP
s (Continued on page W
II