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Reminiscent of colorful Spain, (his slew is on adaptation of an authentic Spanish recipe.
Family Weekly Cookbook MELAN1E DE PROFT, Food mm
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Lamb Stew Picasso
2 lbs. limb slew meat, cut in 2-m. piece
Vt cup flour
1 teaspoon salt
i, teaspoon black pepper
cup olive oil
1 cup beef broth
2 medium-sized green peppers,, chopped
i teaspoon marjoram
3 cloves garlic, crushed in a gaHc press
or minced
1 lb. potatoes, pared and sliced
2 medium-sized onions, sliced
1 cup chopped celery
2 medium-sized tomatoes, cut in 'sedges
1 cup pimiento-stuffed olives
1. Coat lamb pieces with a mixtiuce.'of the
next three ingredients.
2. Heat olive oil in a large skillet; add
lamb and brown evenly on all sides Add
beef broth slowly, then stir in the reen
pepper, marjoram, and garlic. Cover and
cook over low heat 30 min.
3. Add potatoes, onions, and celery; cook,
covered, about .10 min., or until potatoes
are tender. Mix in the tomatoes and
olives; heat thoroughly.
4. If a thicker stew is desired, blend in a
mixture of seasoned flour and water,
bring to boiling, and cook 1 to 2 min.
longer. , About 6 servings
Brilliant Strata Salad
A vivid crimson layer provides the dra
matic effect.
1 10-oz. pkg. frozen raspberries, thawed
and drained (reserve sirup)
1 8Ji-oi. can crushed pineapple, drained
(reserve sirup)
1 3-oz. pkg. raspberry-flavored gelatin
't cup cold water
1 tablespoon (1 env.) unflavored gelatin
2 cups small-curd, cream-style cottage
cheese
14 teaspoon salt
'j cup cream
1. Lightly oil an 8x8x2-in. pan with salad
or cooking oil (not olive oil) ; set aside to
drain on absorbent paper.
2. Combine raspberry and pineapple sir
ups. Add enough water to make 1 cups
liquid. Heat 1 cup of the liquid until very
hot. Pour over raspberry-flavored gelatin
in a bowl and stir until gelatin is com
pletely dissolved. Stir in the remaining
:,4 cup liquid.
3. Chill until mixture is slightly thicker
than the consistency of thick, unbeaten
egg white. If chilled in refrigerator, stir
occasionally; if chilled over ice and
water, stir frequently.
4. Soften unflavored gelatin in the cold
water; dissolve over low heat.
5. Mix the cottage cheese, salt, cream,
pineapple, and dissolved gelatin together.
I Family Weekly, January IJ. 1X3
Spread half of the cheese mixture evenly
in the bottom of the pan. Chill until just
set, but not firm.
6. When raspberry gelatin is of desired
consistency, fold in the raspberries. When
first layer in pan is partially set, spoon
raspberry mixture evenly over top. (Both
layers should be of the same consistency
when combined to avoid separation when
served.) Top evenly with the remaining
cheese mixture. Chill until firm.
7. Unmold onto a chilled serving plate or
cut into squares and serve on individual
plates. Garnish with crisp salad greens.
v About 9 servings
Graham Cracker Cake
' Creamy Vanilla Filling (see recipe)
Vi cup sifted cake flour
2 teaspoons baking powder
4 teaspoon salt
24 graham crackers, finely crushed
(2 cups)
y4 cup chopped pecans
1 cup butter or margarine
1 Vl teaspoons vanilla extract
1 cup Bugar
3 egg yolks, well beaten
1 cup milk
3 egg whites
i cup sugar
Confectioners' sugar
1. Prepare Creamy Vanilla Filling and
chill thoroughly.
2. Lightly grease bottoms only of two
9-in. round layer-cake pans; set aside.
3. Blend first three dry ingredients to
gether. Mix in crushed crackers and nuts;
set aside.
4. Cream the butter and extract together
until butter is softened. Add the 1 cup
sugar gradually,, creaming until fluffy
after each addition.
5. Add egg yolks in thirds, beating thor
oughly after each addition.
6. Beating only until smooth after each
addition, alternately add dry ingredients
in fourths and milk in thirds to the
creamed mixture.
7. Beat egg whites until frothy; add 'i
cup sugar gradually, beating well after
each addition. Continue beating until
rounded peaks are formed. Spread egg
whites over the batter and gently fold
together. Turn batter into pans.
8. Bake at 350 F 30 to 35 min., or until
cake tester inserted in center of cake
comes out clean. Cool on racks 10 min.;
remove from pans and cool completely.
9. Spread the chilled filling over one lay
er of cooled cake. Cover with second layer.
Place a lace paper doily over the cake;
sift evenly with-confectioners' sugar and
carefully lift off doily.
On 9-in. round layer cake
Creamy Vanilla Filling
'j cup sugar
ZVi tablespoons flour -
teaspoon salt
1 cups cream
3 egg yolks, slightly beaten
1 tablespoon butter or margarine
2 teaspoons vanilla extract
teaspoon almond extract
1. Mix first three ingredients together in
a double-boiler top. Stir constantly while
adding the cream gradually. Bring to
boiling, stirring constantly, and cook 3
min. longer.
2. Cover and cook over simmering water
for 5 to 7 min., stirring several times.
3. Vigorously stir about 3 tablespoons of
the hot mixture into the egg yolks; im
mediately blend into cream mixture. Cook
over simmering water 3 to 5 min., stirring
constantly.
4. Remove from heat and blend in the re
maining ingredients. Cover and cool
slightly. Chill. About 1 cups filling
Creamy Pineapple) Filling Mix cup
drained crushed pineapple into the chilled
Creamy Vanilla Filling.
Tomato Aspic Ring
Vt cup cold water
2 tablespoons (2 env.) unflavored gelatin
2 I -lb. cans stewed tomatoes
2 tablespoons sugar
', teaspoon salt
2 tablespoons cider vinegar
1 tablespoon prepared horse-radish
1 tablespoon grated onion
Vt teaspoon Worcestershire sauce
3 hard-cooked eggs, cut in quarters
1. Lightly oil a SMs-cup ring mold with
salad or cooking oil (not olive oil) and
set aside to drain.
2. Soften gelatin in water; dissolve com
pletely over hot water.
3. Meanwhile, turn contents, of cans of
tomatoes into a saucepan and break up
large pieces with a spoon. -
4. Stir in next six ingredients and heat
to boiling. Stir in the dissolved gelatin.
Cool; chill until mixture begins to gel
(gets slightly thicker). If chilled in re
frigerator, stir occasionally; if chilled
over ice and water, stir frequently.
5. Arrange egg quarters, cut side down,
around the bottom of mold; spoon gelatin
mixture into mold.
6. Chill until firm, about 3 hrs.
7. Unmold onto a chilled serving plate;
garnish with crisp salad greens, scored
cucumber slices, and carrot straws, then
drizzle vegetables with French dressing.
8 to 8 servings
Family Weekly, January II, 196
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for
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Enclosed find check ar money order in the amount of $-
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