MELANIE DE PROFT, Food Editor
Vineyard Pie it a sunlit dessert highlighting white grape juice
and California's sweet seedless raisins.
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Roast Lamb with
Sour Cream Sauce
4 medium-sized onions, sliced (2 caps)
4 medium-sized carrots, sliced (2 enps)
2 caps sliced celery
5 bay leaves, crumbled
1 cup water
1 6- to 7-lb. lee of iamb
2 teaspoons salt
M teaspoon blsck pepper
Sour Cream Sauce (see recipe)
1. Toss the first four ingredients to
gether in bottom of a shallow roasting
pan; pour water over the vegetables and
place lamb, rounded side down, on vege
table mixture.
2. Set in a 500F oven for 25 min.
3. Remove meat from oven and reduce
oven temperature to 300F. Turn meat,
rounded side up; sprinkle with a mix
ture of the salt and pepper. Insert roast
meat thermometer in center of thickest
part of meat, being careful that it does
not rest on bone or in fat.
4. Return to oven and continue cooking
until thermometer registers 180F, about
3 hrs. Remove thermometer.
5. Lift meat to a heated platter and
keep it warm. Strain liquid from roast
ing pan and skim off excess fat; reserve
about 1 cup liquid for sauce.
6. Garnish platter with spiced crab ap
ples and parsley. Accompany with the
sauce. About It servings
Sour Cream Sauce
CONVINUNCI tOOO SICIM
1 env. onion soup mix
3 cups dairy sour cream
Stir the dry onion soup mix into the re
served liquid (from meat and vege
tables). Blend with sour cream in the
top of a double boiler. Heat thoroughly
over simmering water, stirring occa
sionally. About i cups sauce
Tossed Cauliflower Salad
1 small head cauliflower
Vt teaspoon sugar
Yi teaspoon salt
Yt teaspoon freshly ground black pepper
2 teaspoons grated lemon peel
2 tablespoons lemon Juice
2 tablespoons minced onion
Vi cup olive oil
1 clore garlic, cut in halves
1 small head lettuce, torn in pieces
Yl green pepper, cut in strips
Yi cup pimiento-stuffed olives, cut in
pieces
4 hard -cooked eggs, quartered
1. Cook cauliflower in boiling, salted
water until crisp-tender, 12 to 15 min.;
drain. Cool and separate into flowerets.
2. To prepare marinade, stir the next
seven ingredients together. Pour over
cauliflower and let stand at least 30 min. ,
Drain, reserving marinade.
3. Rub a large salad bowl with cut sur
faces of garlic. Add the lettuce, mari
nated cauliflower, green pepper strips,
olive pieces, and egg quarters. Four
marinade over salad and toss lightly.
Sprinkle with additional freshly ground
black pepper, if desired. 6 to 8 servings
Broccoli with Creamy
Sauce Distinctive
Vi cap plus 3 tablespoons chicken broth
1 It-os. pkg. froze broccoli spears
2 tablespoons butter or margarine
Yi cup finely chopped onion
1 tablespoon Hoar
Yi teaspoon salt r
U teaspoon white pepper
Yi teaspoon Accent
Yi cup cream
2 Kg yolks, slightly beaten
3 tablespoons minced parsley
4 teaspoons lemon Juice
1. Cook broccoli in cup chicken broth
until tender; drain. Keep broccoli hot.
2. Heat butter or margarine in a heavy
saucepan. Add onion and cook until ten
der, stirring occasionally.
3. Blend in a mixture of the flour, salt,
pepper, and Accent. Heat until bubbly.
Remove from heat Gradually add cream
and remaining chicken broth. Bring to
boiling, stirring constantly; boil 1 to
2 min., or until thickened.
4. Remove from heat Vigorously stir a
small amount of the hot mixture into
egg yolks; immediately return mixture
to saucepan. Mix in the parsley; cook
3 to 5 min., stirring to keep mixture
cooking evenly.
5. Remove from heat; blend in the lemon
juice. Pour over the broccoli in a warm
serving dish. About 4 servings
Dilled Butternut Squash
1 butternut squash (about lYi lbs.)
2 tablespoons butter or margarine
Vi teaspoon dill weed
Yt teaspoon salt
Few grains "black pepper
1. Wash squash, cut into halves length
wise, and scoop out seeds and' stringy
portion. Invert in a shallow baking pan.
Pour in boiling water to a depth of V4
in. Bake at 400F about 30 min., or until
squash is tender.
2. Remove from oven and scoop out
pulp, leaving one shell-half intact for
refilling with seasoned pulp.
3. Mash pulp and blend in remaining
ingredients. Immediately spoon the hot
mixture into reserved shell-half.
4. Wrap loosely in aluminum foil and
set in a 400F oven 5 to 10 min., or until
heated. Serve immediately.
About 4 servings
family Weekly, October , IK