BRINGING UP BABY, HINTS COLLECTED
BY MRS. DAN GERBER, MOTHER OF FIVE
me
(Mr
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
Disfces CfciMrett Love
SataH-Fry Delights!
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Oven-Routed Sauced Spareribs
jm i mums
z (MM spareribs (S to 3Yt Ik)
W rly HtM tnto Hir
1 Imhhm dry autinl
teaspoon klack pepper
tap catnap
Yt cap cider vinegar
Vi enp water
J tablespoons WatecatersMre aaaca
2 tablespoons grated w
I clarc garlic, croaked ia garlic areas
1. Leave spareriba whole or cut into
serving-sited pieces. Place in a large
shallow pan. Roast at S50F for 30 min.
2. Combine brown sugar, dry mustard.
nd pepper in a saucepan and blend
thoroughly. Stir in remaining ingredi
ents and bring to boiling over medium
heat, stirring occasionally.
3. Pour one-half of the sauce over ribs
and continue roasting for 30 min.
4. Turn ribs and pour on remaining
sauce. Roast 30 to 45 min. longer, or un
til meat is tender. i to S servings
, re-
remits W !. Aprti It. ISO
bnltvened wttk a fine-flavored nance,
oven-roasted spareribs make
excellent choice for a
family dinner entree.
n .
t-otaioes and Peas in Cream
cap creaai
Vt cap batter or aiargariae
s mediam-siud potatoes, pared aad
cat ia ft-ta. cukes
1 IkHw. pkg. frasca peas, partially
thawed
1 teaspoon salt
Vt teaspooa aavory
Vt teaspeea thyme
!4 teaspooa ground aataieg
? sklespacas finely ckopped parsley
I teaspooa grated oalsa
I. Combine cream and butter in a heavy
saucepan; place over low heat until but
ter is melted.
2. Add cubed potatoes. Cover and sim
mer until potatoes are almost tender,
about 20 min.: do unt ht,u
3. Stir in peas and remaining ingredi
ents; cover and continue simmering un
til peas are tender, about 7 min.
4 to 5 servings
Garden Green Salad Moid
Criep vegetables give desirable texture
contrast to this mildly tart avocado mold
I. iJ.F.'aL t I ..1 - L . - '
cnange-oj-pace substitute for
the tanned mnlnit LwJ
: K-- ume-anTarea gelatia
1 cap hot water
1 cap cold water
1 aacdiaai-sised riae nnd. .u
I tables poea learaa Jake
sareaMed cakbage
Yt cap thinly sliced r.Hi,h
Yt cup thinly stieed greea oaioaa witk
we
1 I.I.K1I. .
IUK . 1 -quart ring mold or
individual rino mnM. ...:.t. i
wiiii saiaa or
cooking oil (not olive oil) : sat th. m
aside to drain.
2. Pour hot water over gelatin in a
dowi; stir until cpmpletely dissolved.
"" lne coia water and salt. Chill
until mivtn ;B 1t1.11- ....
. : "niiy miner than
the consistency of thlrk ,mi -
white. If chilled in refrigerator. etTr
occasionally; if chilled over ice and
waier, stir frequently.
mi. 1-
our lemon juice into mashed avocado
-H (hn.An.k I., k.1
ulena Wltn gei.ti,, poU
in the remaining
CUICM1B,
4. Turn into mnlH nA -km . ah -
.... uniu nrm,
about 3 hrs. Unmold onto chill-H
ing plate and garnish with crisp greens.
About H servings
Rhubarb Pinwheel Cobbler
this refreshing dessert has a generous
Imount of sweet-tart rosy rhubarb sauce.
fop each serving with a dollop of thick
our cream or homemade Philadelphia
Ice Cream.
1 Vt cape aagar
Yt cup unsweetened pineapple )aice
Yt cup seedless raspberry Jam
4 cups yi-in. rhubarb pieces
(do not peel if leader)
2 caps biscuit alia
2 tablespoons sagar
', cap milk
1 tablespoon cooking oil
2 tablespoon butter, softened
Vt cap aagar
Yt teaspooa ground mace
Vt teaspoon ground cinnamon
Combine first 3 ingredients in
saucepan. Bring to boiling, stirring con
stantly, and boil 1 min. ; set aside.
Grease an 8x8x2-in. baking pan;
spread 2 cups rhubarb evenly in bot
tom of pan ; set aside.
3. Blend biscuit mix and the 2 table
spoons sugar in a bowl; add a mixture
of the milk and oil all at one time and
then stir only until the dry ingredi
ents are moistened.
14. Knead dough with finger tips about
15 strokes on lightly floured surface.
Roll into a 9-in. square. Spread softened
butter over surface and distribute re
maining rhubarb over it.
5. Blend the "4 cup sugar with spices
and sprinkle 3 tablespoons of the mix
ture over rhubarb on dough; reserve
remaining 1 tablespoon for topping.
6. Roll dough jelly-roll fashion and seal
edge. Cut roll into 9 crosswise slices.
7. Place slices, cut side up, over rhu
barb in pan. Pour the fruit sirup evenly
over slices and sprinkle with reserved
sugar-spice mixture.
8. Bake at 425F for 25 to 30 min.
9. Serve warm. 9 servings
Philadelphia lee Cream
2 cupa creaai, scalded
't cap sagar
Vt teaspoon ash
1 teaspoon vanilla extract
2 cupa chilled whipping creaai,
whipped (sow cap at a time)
1. Stir the sugar and salt into the scald
ed cream ; set aside to cool. Blend in the
vanilla extract.
2. Pour into refrigerator trays; freeie
until mushy.
3. Remove from f reexer and turn into a
chilled large bowl. Beat with a rotary
beater just until smooth. Fold in the
whipped cream. Return to trays and
freeze until firm, about 2 hrs.
About t qts. ice cream
remits Weekis. Aprii tt. IH3
Full of GOOD things!
Yes, life is full of good things when there's a baby
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