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Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
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This Shrimp-Coconut Relish adds pleasing flavor and texture contrast to many a meal.
Shrimp-Coconut Relish
Here's a sharp relish to accent dishes such as mac
aroni and cheese, Spanish rice, cheese souffli, and
many mi!d-iavored, creamed casserole mixtures.
TO PREPARE: IS MD. .
1 cap finely chapped cooked shrimp
44 cap packaged grilled coeonnt
1 apple ( rap, finely chopped)
44 rap lenioa juice
Water craw or lellaee leave
( rap, salpped)
1 tables pooa grated onion
44 teaspoon Tabasco
1. Chill the first five ingredients thoroughly.
2. Finely chop unpared apple; snip water cress.
3. Combine all ingredients in a chilled bowl and
toss well. Serve immediately. 2 cups
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SpocLal Sour Croam Saiico
There's a fine blend of flavor in this sauce, perfect
to serve over green vegetables such as broccoli,
asparagus, or green beans.
TO PREP ARK: ABOUT 10 KIN.
1 rap thick soar cream ..
H cap mayonnaise
2 tablespoons tomato paste
44 teaspoon salt
i teaspoon basil, crashed
2 teaspoons finely chopped caper
Blend together the sour cream, mayonnaise, and
tomato paste. Stir in the salt, basil, and capers.
Chill. IVi cups sauce
Here are three flavonome embellishments to com
plement hot meat entrees and ready-to-serve cold
meats preserved oranges, a horse-radish mold,
and a mustard sauce.
Prooorvod Orangos Mojostic
to prepare: 35 in.
6 navel orange, washed .
Boiling water .
2 enpa sugar - v .
14 rap water ".
H enp white vinegar
44 rap light corn sirup
10 whole clove
2 cinnamon sticks
1. Put oranges into a large saucepan; cover with '.
boiling water and simmer, uncovered, about 15
min., or until tender. Drain and cut each orange
into quarters.
2. Meanwhile, combine in a 3-qt saucepan the
sugar, XVs cups water, vinegar, and corn sirup.
Stir over low heat until sugar is completely dis
solved. Add the cloves and cinnamon and bring
mixture to boiling.. Boil vigorously, uncovered,
without stirring, 15 to 18 min., or until sirup
thickens and begins to turn a light golden color.
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3. Immediately remove saucepan from heat and
add the orange quarters; turn pieces to glaze even
ly. Turn mixture into a bowl to cool completely,
turning pieces occasionally. Chill until ready .to
serve. About 12 servings
Note: Preserved oranges may be stored indefinitely
in covered jars in refrigerator.
Nippy Horso-radish Mold
to prepare: 15 min.' to chill: about 3 hrs.
44 rap cold water
1 tablespoon (1 env.) un flavored gelatin
2 tablespoons sugar
1 teaspoon salt
44 cup prepared horse-radish
4i enp whipping cream, whipped
1. Lightly oil a 3-cup fancy mold with salad or
cooking oil (not olive oil); set aside to drain. -
2. Sprinkle gelatin evenly, over water. Let stand '
5 to 10 min. to soften. Dissolve gelatin over very
hot water.
3. Put sugar, salt, and horse-radish into a sauce
pan and heat, stirring until sugar is dissolved. Stir
gelatin and blend it in. Remove from heat; cool.
Chill until slightly thickened, stirring occasionally.
4. Fold whipped cream into horse-radish mixture.
5. Turn into the mold. Chill until firm. Unmold
onto chilled serving plate. 3-cup mold
, Piquant Mustard Sauce
to prepare: 10 min.
44 rap sugar
44 rap prepared mustard
44 rap condensed tomalo sonp, undiluted
44 rap elder vinegar
3 egg yolks, slightly beaten
Mix ingredients together in a heavy saucepan.
Stirring constantly, cook until thickened, about
10 min. Cool; store in a covered container in re
frigerator. If desired, whipped cream may be
folded into the sauce before serving. 1 cups sauce