NEW WAYS with
illy
OOKI
MEiANIE DE MOFT, Director
CulilMry Artt Inttifotc
9 Cu
..... tr-, - ' . jT'.'-i , ' 7 Vi
,,gaMTn nir'l - V
"Recipes of imagination" for
foods you've undoubtedly served often
in other ways. And, this week, a new
recipe contest for the teen-ager of
your family with a BIG PRIZE!
The fine flavor of economical Iamb shoulder chops blends with,
and is glorified by delectable pineapple . . . perfect with rice.
Exotic Riem
$ Ian tliowldar chop -ln. tHklr.
2 tabicifMM Iwttar
1 ImpoM salt
Vj taospoon Accent
1. With dull edge of knife, lightly scrape
meat surfaces. Cut through fat on out
side edge at 1-in. intervals, be careful
not to cut lean.
2. Heat butter in a large heavy skillet.
Add the lamb chops and brown on both
sides. Sprinkle chops with salt and Ac
cent after browning each side.
3. Place one pineapple slice on each chop.
Pour cup of the pineapple sirup over
chops.
1 No. 2ys can ptnnppln slkos,
trains: d (mtrvt strvp)
2 teaspoons cornstarch
4. Cover and cook over low heat 40 min.,
or until lamb is tender when pierced with
a fork. Baste occasionally; add hot water
if necessary.
5. When lamb chops are tender, remove
to a serving plate. Pour off liquid and
return 2 tablespoons to the skillet Mix
in cornstarch. Add the remaining pine
apple sirup and cook 5 min., stirring con
stantly. Spoon sauce over chops. Serve
immediately. 5 serving
ft 1 tmdlwiii Uol chooaed
Cmprr Vmmlt Chop Pisjmstmt
Here's another equally delicious presentation of lamb
shoulder chops . . . cooked in an exotic "sauce of distinction"
5 Immh iliMMsr chap, -bt. Ifcick
2 taMcoawcau bottar
Vt ap twerl pkkl HcffM
fa CVS ffJfTfJfJOtl vlfM4vT
tssp'mtstsw
4 fMspoora utmar
1. Brown chops as in recipe for Golden
Lamb Shoulder Chops; omit seasoning.
J. Mix together the sweet pickle liquid,
vinegar, water, sugar, dry mustard, salt,
and pepper. Pour over lamb chops.
3. Cover and cook over low heat about
40 min., or until lamb is tender when
oh
7
1
'A
4 fabliam caswr
6 Iwhlaiaaimi woMr
2 tablcipoom capari
pierced with a fork. Baste occasionally;
add hot water if necessary.
4. When meat is tender, pour off excess
liquid. Mix into chops in skillet the
caper liquid, water, and capers. Cook 3
to 5 min. to heat thoroughly. Serve im
mediately. 5 servings
P (
onion
V, cop I
1 clovo gariU, crUBMod bi o goHk prots
or mined ( thin, popory ovfor skin
romovod)
1 cop uncooked rice
Vt teaspoon tatt
'4 tooipoon around cinnamon
teaspoon around allspice
2 cops boiling water
2 tablespoons blanched, slivered almonds
1 tablespoon better
V4 cap golden raisins
Vl cap boiling water
1. Heat butter in a large heavy skillet or
saucepan. Add onion and garlic and cook
over medium heat, occasionally moving
and turning with a spoon, until onion is
transparent.
2. Add rice gradually, while constantly
moving and turning with spoon. Cook 2
to 3 min.
3. Mix in salt, cinnamon, allspice, and the
2V4 cups boiling water. Bring rapidly to
boiling. Cover and cook over low heat
until water has been absorbed and rice
is tender (about 20 min.).
4. Lightly brown almonds in butter.
5. Add raisins to Vi cup boiling water.
Again bring to boiling. Pour off water
and drain on absorbent paper.
Toss almonds and raisins lightly with
the rice. Swromas
LMmekm Smlmd Mmldm
V, cop ondHoted evaporated nsllk
1 pbg. Hnia-Havored gelatin
Vt teaspoon sort
1 cap vary hat water
1 meuTlam ilia cacaaiber, rinsed, pared.
grated, and drained (aboat cap)
I a
ft cap i
2 tablespoons chopped parsley
1 taMaspoaa prepared horse radish
1. Set a bowl and rotary beater in re
frigerator to chilL Chill evaporated milk
in freezing compartment of refrigerator
until icy cold.
2. Put gelatin, salt, and white pepper into
a bowl. Add hot water and stir until gela
tin is completely dissolved.
3. Cool; chill in refrigerator or in pan of
ice and water until mixture is slightly
thicker than consistency of thick, un
beaten egg white. If chilled in refrig
erator, stir occasionally; if chilled over
ice and water, stir frequently.
4. Lightly oil six cup individual molds
with salad or cooking oil (not olive oil) ;
set aside to drain.
5. Mix grated cucumber, cottage cheese,
mayonnaise, green pepper, parsley, and
horse-radish together. When gelatin mix
ture is of desired consistency, stir in the
cottage cheese mixture.
a. Using chilled bowl and beater, beat
evaporated milk until very stiff. Fold into
gelatin mixture.
7, Turn into the prepared molds and chill
in refrigerator until firm before un
molding. S servings
Sote: To unmold, run tip of knife care
fully around edge of mold. Invert onto
greens on chilled serving plate and re
move mold. (If necessary, wet a clean
towel in hot water and wring it almost
dry; put hot towel around mold for a few
seconds. If mold does not loosen, repeat.)
20
romlly Weekly. October 13, 1957