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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 12, 1963)
"F rfniSfpp -L U Vjj7 vLj I UU u U Uj7 UJ7 Family Weekly Cookbook MELANIE DE PROFT, Food Editor Limon con Cocado (allow 24 hrs. for lemon shells to stand in water) 8 medium-sized lemons (reserve Vt teaspoon peel grated from ends) 2 cups sugar 'j teaspoon ground cinnamon or 2 cinnamon sticks 2 3'i-oz. cans flaked coconut 1. Cut a slice from pointed end of each lemon to allow for a 1-in. opening. Trim off opposite ends of lemons so that shells will stand upright. 2. Carefully scoop and strain only enough pulp from lemons to yield 3 tablespoons lemon juice. Combine lemon juice and the grated lemon peel, cover, and refrigerate until ready to use the following day. 3. Put lemons into a large saucepan. Cover with cold water, bring to boiling, and simmer 5 min.; drain. Repeat process twice. Rinse and drain. Cover lemons with cold water, cover saucepan, and set aside for 24 hrs. 4. Drain; cover with water; bring to boiling and simmer 15 min., or until lemons are tender. Drain, cool, and carefully remove the remaining pulp and membrane. Rinse thoroughly and invert to drain completely. 5. Heat 1 cup water and the sugar together in the saucepan, stirring until sugar is dissolved. Bring to boiling, add the lemon shells, and sim mer 10 min., moving and turning shells frequent ly. Remove from heat and allow shells fo stand in sirup 5 or 10 min. Transfer shells to a shallow serving dish. 6. Add 1 cup water, the cinnamon, and the re served lemon peel and juice to the sirup. Bring to boiling and boil 15 min. 7. Meanwhile, stuff lemon shells with the coco nut. Pour sirup over the lemons. Set in refrig erator to cool about 1 hr. before serving. 8 servings Note: This dessert may be prepared a day in advance of serving and stored in refrigerator. If desired, bring to room temperature. Miniatures Florentine Float these vivid green cutouts on individual servings of hot bouillon or consomme". 1 egg, well beaten V cup finely chopped fresh spinach 1 tablespoon finely chopped unblanched almonds 'A clove garlic, minced ' teaspoon salt Few grains black pepper 1. Mix- all ingredients thoroughly in a bowl. 2. Meanwhile, heat a griddle or heavy skillet until moderately hot. 3. Lightly butter the griddle. Spoon the batter onto it, spreading to make a round about 7 in. in diameter. Bake until lightly browned, about 3 min.; turn and brown second side. 4. Using hors d'oeuvre cutters (V& in. in dia meter), cut out shapes from the griddlecake. Serve a spoonful in each serving of soup. Standing Rib Roast of Beef Place roast, fat side up, on a rack in a shal low roasting pan. Roast uncovered at 300F, allowing 18 to 20 min. per pound for rare, 22 to 25 min. per pound for medium, and 27 to 30 min. per pound for well-done meat. Let roast stand 20 to 30 min. before serving; this allows meat to absorb its juices and become easier to carve. Gravy Remove meat from roasting pan. Leav ing brown residue in pan, pour off drippings into a 2-cup measuring cup. Skim fat from drip pings, returning 3 tablespoons to pan for gravy. Blend in 3 tablespoons flour, V4 teaspoon salt, and teaspoon black pepper. Heat until mix ture bubbles, stirring constantly. Remove from heat and stir in 2 cups liquid (reserved drip pings, water, or beef broth). Return to heat; bring rapidly to boiling, stirring constantly; boil 1 to 2 min. About 2 cups Family Weekly. May IJ, 196 ? T oaiaii La Fonda del Sol, the famous "South-of-the-Border" New York restaurant, is now featuring this unusual dessert, Limon con Cocado, on its - or its rood consultants, tlena elayeta, well known Mexican food connoisseur and writer of cookbooks. Elena, though blind, is an expert at creative cookery. , In the foreground, served with the delightfully sweet-tart dessert, is a candied petal-cut lemon shell filled with a long-time specialty of la Fonda del Sol Nieve de Narana-Coco or Orange Coconut Ice Cream. 3 : :xr$ '2.1 3 ' . -V 'J J'i 4 Potatoes, with Pimiento-Onion Butter 3 lbs. small potatoes, cooked, peeled, and cut in halves 3 tablespoons beef broth l'i tablespoons instant minced onion Vi cup butter or margarine 2 tablespoons chopped pimiento 1. Add broth to onion; let stand a few minutes. 2. Melt butter in a small skillet; add onion and cook over low heat about 3 min. Add pimiento and pour over hot potatoes. Garnish with small sprigs of parsley and serve immediately. . 8 to 10 servings Creamy Curried Green Beans 2 9-oi. pkgs. frozen cut green beans, partially thawed Vt cup butter or margarine 2 tablespoons water 1 teaspoon salt 'hi teaspoon black pepper 1 cup dairy sour cream, heated Vt to 1 teaspoon curry powder 1. Combine the first five ingredients in a sauce--pan. Cover tightly and bring to steaming over medium heat; reduce heat and cook until beans are tender, 10 to 15 mih. 2. Blend curry powder into sour cream. Toss beans with sour cream until well coated. Serve hot, sprinkled with additional curry powder, if desired. About 8 servings Asparagus Spears with Crunch 2 lbs. asparagus spears, cooked Vi cup butter Vi cup coarsely crushed crackers (thin triangle-shaped crackers, wheat wafers, or sesame wafers) 1. While asparagus is cooking, lightly brown butter over low heat, stirring occasionally. Mix in the coarsely crushed crackers. 2. Arrange cooked asparagus on a heated serv ing platter; salt lightly. Top with the buttered crumb mixture. Serve hot. About 8 servings Butter Semmels oo rem fmiiNO 1 pkg. active dry yeast i, cup warm water, 110F to 115F (Or if using compressed yeast, soften 1 cake in lA cup lukewarm water, 80F to 85F.) Vt cup warm mashed potato (unseasoned) Vt cup sugar 2 cup butter Vi cup sugar Vt teaspoons salt 2 cups milk, scalded 8 to S'j cups flour 2 eggs, well beaten Melted butter I'oppy seed or toasted sesame seed 1. Soften yeast in water in a bowl; let stand 5 to 10 min. 2. Beat in a mixture of mashed potato and V2 cup sugar. Cover with waxed paper and a towel ; let stand in a warm place (about 80F) until doubled and light and bubbly, about l'2 hrs. 3. Put butter, remaining cup sugar, and salt Family Weekly, May 12, 1963 into a large bowl. Add scalded milk and stir until butter is melted; cool to lukewdrm. 4. Add 1 cup of the flour and beat until smooth. Beat in the eggs and then the yeast mixture. Add remaining flour gradually, beating in enough to form a soft dough. Turn onto a well floured surface and knead until dough is smooth, about 6 min. 5. Place in a greased bowl ; turn dough to bring greased surface to top. Cover; let rise in a warm place until doubled, about l'a hrs. 6. Punch down dough. Using about one-fourth of the dough at a time, put onto a lightly floured surface and shape as desired into braids, snails, crescents, or twists. 7. To shape dough into braids, roll out portion of dough Vi in. thick. Cut into 3x34-in. strips. With hands, roll and stretch each strip. Braid three strips together, tuck ends under and place on greased baking sheet. Proceed, using remain ing strips. 8. Brush with melted butter and sprinkle with sesame or poppy seed. Cover; let rise in a warm place until doubled, about 1 hr. 9. Bake at 400F 8 min., or until delicately browned. About 6 doz. rolls Imperials v OOOW HlllWt 3A cup unsalted butter 'A cup sugar 4 egg yolks, well beaten 1 cup sifted flour Confectioners' sugar 1. Cream butter; add sugar gradually, cream ing until fluffy. Add egg yolks in thirds, beating thoroughly after each addition. 2. Add flour in halves, mixing until blended. Refrigerate dough until thoroughly chilled, about 2 hrs. 3. Shape dough into -in. bails. Place about 2 in. apart on ungreased cookie sheets. Flatten with a glass dipped in confectioners' sugar. 4. Bake at 350F 8 min., or until edges are lightly browned. Remove cookies to cooling racks and cool completely. About 6 doz. cookies ENTERTAINING SIX OR EIGHT Brine On tht Quests! No matter what the occasion, you'll find a plan for it In this cook book filled with complete menui and recipes for luncheons, teat, dinners, buffeti, cocktail partial, or macks, YOURS FOR ONLY 50f BACH POSTPAID TO: FAMILY WICKIY IOOKS 153 N. Michigan Ave., Chicago lr III. Enclosed find $. for which please send me postpaid copies of "Entertaining Six or Eight" 50 each. (Satisfaction guaranteed or money refunded.) Name Address City' Zone Print or Write Wgiblr
