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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 12, 1963)
" "t " Family Weekly Cookbook Limon con Cocado (allow 24 hrs. for lemon shells to stand in water) 8 medium-sized lemons (reserve teaspoon peel crated from ends) 2 cups sugar Vi leaBpoon ground cinnamon or 2 cinnamon sticks 2 314-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 to 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. servings Xote: This dessert may be prepared a day in advance of serving and stored in refrigerator. If desired, bring to room temperature. MELANIE DE PROFT, Food Edi itor Miniatures Florentine Float these vivid preen cutouts on individual servings of hot bouillon or consommi. J egg, well beaten ' cup finely chopped fresh spinach 1 tablespoon finely chopped unblanched almonds Vi clove garlic, minced Vt 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 (Vi 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, teaspoon salt, and Is teaspoon black pepper. Heat until mix ture bubbles, stirring constantly. Remove from heat Hiid 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 i cups E o 0 V X V -J L 1 La fonda del Sol, the famous "South-of-the-Border" New York restaurant, is now featuring this unusual dessert, Limon con Cocado, on its , luncheon menu. The recipe was created by one of its food consultants, Elena Zelayeta, well known Mexican food connoisseur and writer of 1 J;Jk cookbooks. Elena, though blind, is an expert 1,1 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 Naranja-Coco or Orange Coconut Ice Cream. Potatoes, with Pimiento-Onion Butter 3 lbs. small potatoes, cooked, peeled, and cut in halves 3 tablespoons beef broth 1 V tablespoons instant minced onion Vl 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-oz. pkgs. frozen cut green beans, partially thawed Vi cup butter or margarine 2 tablespoons water 1 teaspoon salt Vni teaspoon black pepper 1 cup dairy sour cream, heated Vl 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 min. 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 Vl 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 ooooroe Mimic 1 pkg. active dry yeast cup warm water, 110"F to 1I5F (Or if using compressed yeast, soften 1 cake in Vi cup lukewarm water, SO F to 85' F.) Vi cup warm mashed potato (unseasoned) 'i cup sugar Vl cup butter Vi cup sugar 1 Vl teaspoons salt 2 cups milk, scalded 8 to 8'j cups flour 2 eggs, well beaten Melted butter Poppy 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 Vi 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'.i hrs. 3. Put butter, remaining Vi cup sugar, and salt into a large bowl. Add scalded milk and stir until butter is melted; cool to lukewarm. 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 wcll ftoured 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'i 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 '4 in. thick. Cut into 3x:,4-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 WOUWHIIIIIW cup unsalted butter i 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 "i-in. balls. Place about 2 in. apart on ungreased cookie sheets. Flatten with a glass dipped in confectioners' sugar. 4. Bake at 350" F 8 min., or until edges are lightly browned. Remove cookies to cooling racks and cool completely. About 6 dot. cookies : iintiiutaimm; six ok eight ! Bring On tht Quests! I No matter whot the occasion, you'll find a plon for it in thit cook- l book filled with complete- menut ond recipe! for luncheon), teat, J dinners, buflett, cocktoil partiei, or snacks. i YOURS FOR ONLr S0( EACH POSTPAID ! TOi FAMILY WifKLY IOOKS ! ISJ N. Michigan Ave., Chicago 1, III. J Enclosed find f tor which pleoso lend me postpaid I copies of "Entertaining Six or Eight" Ij3) 50tf each. I (Satisfaction guaranteed or money refunded.) ' Address City Zon ftltif or Writ libiir 1 Family Weekly. May 12. IK1 Family Weekly. May II. 196
