Family
Weekly
Cookbook
UMMER
OPHISTICATES
MELANIE
DE PROFT
Food Editor
Fresh nectarines add a touch of distinction to sukiyaki and a flavor blend to intrigue sophisticated tastes,
Nectarine Sukiyaki
2 lbs. boneless sirloin steak, cut 1 Vi
in. thick, sliced 116 in. thick, and
cut into about 2(2-in. pieces
2 large onions, cut in thin wedges
8 green onions (including tops), cut in
2-in. pieces
5 os. fresh mushrooms, sliced lengthwise
through csps and stems
1 5-oi. can bamboo shoots, drained and
sliced
2 cups unpsred sliced fresh nectarines
1 tablespoon fat
Vi cup soy sauce
Vi cup canned condensed beef broth
2 tablespoons sugsr
1. Arrange the thin pieces of meat and vegeta
bles artistically on a large platter. Prepare nect
arines and set aside.
2. Heat fat in a large, heavy skillet on a hibachi.
Add meat and brown quickly over high heat;
remove and set aside.
3. Arrange reserved ingredients in mounds in
skillet; top with the beef. Pour a mixture of the
remaining ingredients over all. Simmer 3 to 5
min., or until onions are just tender.
4. Serve immediately over hot fluffy rice.
6 to 8 servings
Jellied Consomme Madrilene
3 cups tomato juice
1 cup chicken broth (dissoWe 2 chicken
bouillon cubes in 1 cup hot water)
Yi cup chopped green pepper
1 teaspoon sugar
Yi cup cold water
2 tablespoons (2 enr.) unfavored gelatin
2 teaspoons lemon juice
2 teaspoons Angostura aromatic bittera
1. Blend together in a saucepan the tomato juice,
chicken broth, green pepper, and sugar. Cover
the saucepan and simmer 6 to 8 min., or until
green pepper is tender.
2. Meanwhile, soften the unflavored gelatin in the
cold water in a bowl.
3. Strain tomato juice mixture into bowl with
gelatin and stir until dissolved. Blend in the
lemon juice and aromatic bitters. Cool. Cover
and chill until firm, about 5 hrs.
4. Just before serving, stir mixture lightly with
a fork. Spoon into chilled bowls. Garnish servings
with notched slices of lemon, if desired.
i to 6 servings
Crunchy Sesame Seed Dressing
4 cup finely chopped green pepper
4 cup finely diced pared cucumber
2 tablespoons minced onion
1 cup dairy sour cream
Yt cup mayonnaise
1 tablespoon tarragon vinegar
1 tablespoon sugar
1 teaspoon salt
Few grains black pepper
1 elore garlic, crushed in a garlic press
or minced
1 tablespoon butter or margarine
Yt cup sesame seed
'i cup (1 os.) grated Parmesan cheese
1. Mix the green pepper, cucumber, and onion
together; drain if necessary. Blend the next
seven ingredients together; add to vegetables
and mix well. Chill thoroughly.
2. Meanwhile, heat butter or margarine in a
skillet. Add sesame seed and stir constantly un
til lightly browned. Remove from heat; add the
grated Parmesan cheese and toss until well
blended. Cool.
3. Serve the chilled dressing on chilled mixed
salad greens. Sprinkle the sesame seed topping
generously over the dressing.
S cups salad dressing
(Continued on page 12)
family Wttkly. August 4. 1963