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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
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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
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Family Weekly. May 12. IK1
Family Weekly. May II. 196