Culinary Attractions from the Pantry Shelf
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
718 array of colorful dishes is prepared with
canned foods Tuna-Zucchini Italienne in Saffron
Rice Ring, stirrer kabobs, Multi-Vegetable Salad,
Fruit Medley Cocktail with Creamy Avocado
Topping, Golden Peach-Almond Dessert, and
Chilled Vegetable Platter.
Tuna-Zucchini Italienne
2 1-lb. cam cut zucchini in Italian-style sauce
2 teaspoons cornstarch
1 6'i-oz. can chunk -style tuna, drained and
separated in pieces
Saffron Kiee Kin (see recipe)
1. Combine, the zucchini and cornstarch in a
saucepan, stirring until well blended. Cook
over medium heat until mixture thickens, stir
ring occasionally.
2. Add tuna and heat thoroughly.
3. To serve, spoon mixture into the center of
the rice ring. About 6 servings
Saffron Rice Ring
Vi cup butter or margarine
Vi teaspoon saffron powder
Vi cup Snely chopped green onion
4 cups hot cooked rice
Vi cup shredded Parmesan cheese
1. Heat butter and saffron in a skillet until
butter is melted and bubbly, stirring occasion
ally to blend.
2. Add the onion and cook 2 to 3 min., stirring
occasionally.
3. Combine rice, cheese, and butter mixture;
toss until thoroughly blended.
4. Turn rice mixture into a 1-qt. ring mold and
press with back of spoon. Unmold onto a warm
serving plate. About 6 servings
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Here's a cookbook of morn than 300
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appetizers to desserts will help you
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Multi-Vegetable Salad
1 1 -lb. can cut green beans, drained
1 1-lb. jar sliced carrots, drained
IV: cups cauliflowerets, cooked until crisp
tender and drained
Crisp salad greens
2 hard-cooked eggs, peeled and chopped
Anchovy-Cheese Dressing (see recipe)
1. Chill beans, carrots, and cauliflower thor
oughly. Line a salad bowl with the greens and
arrange the vegetables in sections in bowl. Top
with the chopped egg.
2. Just before serving, pour desired amount of
dressing over salad and toss lightly.
(lot servings
, Family Weekly, September 1, 1SJ
f )
Anchovy-Cheese Dressing
K cup salad oil
Vi cap red wine vinegar
I tableapooa Worcestershire sauce
Vt teaspoon garlic salt
' teaspoon cracked black pepper
1 teaspoon sugar
2 tablespoons era tabled Bine cheese
2 tablespoons shredded Parmesan cheese
1 2-i. can rolled anchovies, drained
Combine all the ingredients except anchovies in
a jar with a tight-fitting lid. Cover and shake
until thoroughly blended. Add the anchovies.
Chill. Shake well before using.
- About 1 cup dressing
Fruit Medley Cocktail
with Creamy Avocado Topping
1 l-lb 14-oz. can fruit cocktail, drained
(reserve cup sirup)
Vi cup sugar
1 teaspoon grated lime peel
3 tablespoons lime juice
1 medium-sized avocado
'A teaspoon salt
Vt cup thick sour cream
1. Mix reserved sirup from fruit cocktail, sugar,
lime peel, and lime juice together in a saucepan.
Bring to boiling, reduce heat, and simmer 5
min. Remove from heat and cool. Mix with
fruit cocktail and chili.
2. When ready to serve, cut avocadd in half;
remove seed and skin. Mash avocado, then blend
with the salt and sour cream.
3. Spoon chilled fruit and sirup into sherbet
glasses or other serving dishes. Top with a
spoonful of the avocado-cream mixture.
About 6 servings
Golden Peach-Almond Dessert
1 1-lb., 13-oz. can sliced peaches, drained
(reserve 1 cup sirup)
2 tablespoons (2 env.) anflavored gelatin
Vi cup sugar
'i teaspoon salt
3 tablespoons lemon juice
1 teaspoon vanilla extract
Vi teaspoon almond extract
Ladyfingers (4 or 5, split)
1 S'i-oz. can flaked coconut
IVi cups chilled whipping cream, whipped
1. Reserving 8 or 10 peach slices for bottom of
mold, crush remaining peaches and set aside.
2. Mix the next three ingredients together in a
heavy saucepan. Blend in the 1 cup reserved
peach sirup.
3. Set over low heat and stir until gelatin is
dissolved. Remove from heat and stir in the
lemon juice and vanilla and almond extracts. Mix
in the crushed peaches.
4. Chill until mixture begins to gel (becomes
slightly thicker). If chilled over ice and water,
stir frequently; if chilled in refrigerator, stir
occasionally.
5. Meanwhile, arrange ladyfingers, rounded
side out, around the sides of a lightly buttered
l'i-qt. fancy mold; arrange reserved peach
slices on the bottom of the mold. (See photo.)
6. When gelatin mixture is of the desired con
sistency, stir in the coconut. Then'fold in the
whipped cream. Turn filling into the mold. Chill
until firm, about 2 hrs.
7. Unmold onto a chilled serving plate. Garnish
with mint sprigs, if desired. 10 to It servings
Chilled Vegetable Platter
1 UVi-ex. can mixed greea-tipped and
white asparagus spears, drained -1
14Vi-es. can green asparagus ipeara, drained
1 1-lb. jar small whole beets, drained
Dilled Mayonnaise (ace recipe)
Chill vegetables thoroughly. Arrange on' a
chilled serving plate and serve with the Dilled
Mayonnaise. 6 to 8 servings
Dilled Mayonnaise
Blend together 1 cup mayonnaise, teaspoon
dill weed, 1 tablespoon prepared borae-radish,
and 1 tablespoon prepared mustard.
About 1 cup dressing
Corn Fritter Balls
Hydrogenated vegetable shortening, all.
purpose shortening, lard, or cooking
oil for deep frying
2 eupa biscuit mix
1 teaspoon salt
2 'IKS
1 e-oa. can evaporated milk
1 teas pooa Worcestershire sauce
1 tablespoon minced paraley
Vi teaspoon chervil, crashed
IVi caps drained shoe peg white com
1. Start heating fat to 365F.
2. Blend the next seven ingredients together.
Mix in the corn.
3. Drop mixture by rounded teaspoonfuls into
the heated fat. Fry about 2 min., or until golden
brown; turn fritters with tongs as they rise
to the surface and several times during cooking.
Fry only as many at one time as will float un
crowded one layer deep. Be sure to maintain
temperature of fat at 365F. Remove fritters
from fat and drain on absorbent paper. Serve
warm with asaple sirup. About 6 dot. fritters
Skillet-Glazed Ham
I cup firmly packed light brown augar
I tablespoon flour
IVi teaspoons dry mustard
3 tablespoons cider vinegar
Vt cup ginger ale
1 IVi-lb. canned ready-ie-at ham, sliced
or cut in chunks
1. Mix the first three ingredients together in
a large skillet; blend in the cider vinegar and
the ginger ale.
2. Set over low heat, stirring frequently, until
sugar is dissolved.
3. Add ham slices or chunks to sauce, increase
heat to medium, and heat thoroughly (about 10
min.) ; spoon sauce over ham. i to $ servings
Family Wnklv. September 1. 1H1