Good Housekeeping's Foods With Foreign Flavor

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Good HousekeepingS
FOODS WITH FOREIGN FLAVOR
By the
Food Editors
o
f
Good
Housekeeping
Magazine
ILLUSTRATIONS BY
KAY LOVELACE SMITH
PHOTOGRAPHS BY
JAMES VILES
AND PAUL DOME
e e e e e e e e e e e e e e e
Published by
Consolidated Book Publishers
17
2
7 South Indiana Avenue, Chicago, Illinois 6o6r6
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Introduction, 2
Complete Foreign Meals, 2
Foreign Foods, 1 9
appetizers, 9
soups, 20
breads, 22
salads, 2
5
meat main dishes, 2
7
poultry main dishes, 44
fish and shellfish main dishes, 48
egg and/or cheese main dishes,
5
2
vegetables, 53
cakes and tortes, 54
pastries and pies, 58
desserts, 61
Low-Calorie Dishes, 63
Index,64
2
Foreign Havor! What a host of mean
ings those two words can have ... to
some they mean the haute cuisine of
a hious French restaurant; the ten
der, tantalizing pastas of Italy; "the
hams of Poland; or Swiss chocolates
and fne liqu&s. To others,. foreign
Havor means ia poi <nd pine
apples, Indian. curry, the exotic spices
of the Middle East, or Russian caviar
_ and borsch.
J( To still oth-
n ers, it is the English
way with a roast of

. beef, a Scandinavian
J
smorgasbord, the eye
appeal of a J aparese meal, the hearty
dumplings and goulash of the Middle
European countries, te superb cof
fee and rare fruits of Brazil, or the
broiled bananas and rum punch of
the Carribean ... Wha.tever meaning
foreign .Havor has for you, you will
fnd a recipe for if inJhis book. We
have scouted the world for these food
with foreign Havor. Then we have
adapted them to American tastes and
American kitchens. The measure
ments and ingredients may vary slight
ly from the originals, but the Havor
is authentic. You will fnd the recipes
grouped by food categories (except in
our section of complete meals), rath
er than by countries, so that Y
?
u can
quickly compare, for instance, the
soups of several countries. Each recipe
is identifed by country of origin, and
many have their original names as
well as English titles. Start your culi
nary world tour today-and don't come
back until you have tried them all!
e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e P
rli
you CGH make
Starrcdrccipcs (*) in mcnusappcar bcow thcm.
A CHINESE PART FOR FOUR
Bamboo-Shoot Soup"
Peking Duckling" Chinese Sea Bass"
Hot Fluffy Rice
Chinese Snow Mountain" Tea
Start your Lhincsc party at thc door by grccting your gucsts with in
ccnsc in thc air. Furchasc sma handclcss tca bows |or thc tca. Oo
as thc Lhincsc do and pass stcaming hngcrtip towcs a|tcr t
c main
coursc.Vcaryourmostricntaookinghostcssoutht|oratmosphcrc.
BAMBOO-SHOOT SOU
(Pictured opposite)
4 |h/n s//cas bo//aOham
! ! 3- ouncacansch/c anb to|h
- ouncacanbambooshoo|s,
s//caO,Ota/naO
About 20 minutes before se
r
ving:
! 0oun a packaga J tozan( aas
|aaspoonsa/|
LuthamintoinchIcngthwisc strips. Jhcncombincaingrcdicnts
in a sauccpan, simmcr, uncvcrcd, 15 minutcs. Nakcs 1 scrvings.
bHlL LLLHLlL
(Pictured opposite)
! 4- |o pounOO+O k//n_ , quat|ataO
cup choppaOon/on
! oouncacan s//caOmushto(s
27 ab/aspoonsshatt
!7 ab/as( oonbo7 |/a(sauca J orgtar
!7 aaspoon ponOataOg/ngat
!7 ab/aspoon gtanu/a|aOsugat
27 aaspoonssa/ 7
2 !0- ouncapackagasJ tozan /aaJ
sp/nach, |hanaO
2 |ab/aspoonscotns|atch
2|ab/aspoonsna7 at
F tasatraO umqua|s
M anOat/n otan_ as
/ /akaOcoconu|
About I hour and 45 minutes before serving:
1. n largc Outch ovcn placc duckling, skin sidc down, prinkc
with onion. Orain mushrom Iiquid into mcasuring cup, to it add
cnough watcr tomcasurc 1 cup, pourovcr ducking. Add shcrry, bot
tcdsaucc|orgravy, gingcr, sugar, andsat. oi,covcrcd,20 minutcs,
owcrhcat, simmcr30 minutcs.
2. Hcmovc duckling|romOutch ovcn, spoon oH |at. Hctum duck
ing to Outch ovcn, skin up, simmcr 30 minutcs, or unti tcndcr.
3. Novcducklingtooncsidco|Outchovcn,addspinachandmush
rooms, cook, covcrcd, stirring oncc or twicc, 10 minutcs, or unti
spinach is donc.
1. lcnd cornstarch with watcr, add to hot iquid in Outch ovcn, a
i ttlc at a timc, stirringconstantly, simmcr 2 minutcs.
To serve:
vcr sur|acc o| argc squarc or obong pattcr arrangc spinach with
'
3
W
80D00-000l 0U
6KlO U0KhO
OO080 08 888
4
mushrooms; top with duckling pieces, tucking kum
quats here and there. Tuck tiny bowl of Mandarin
oranges and another of coconut in opposite corners of
platter. Makes 4 servings.
CHI NESE SEA BASS
( Pictured on page 3)
! !- poundsaabass
|c/aanadna/gh|)
|aaspoonpondatad
g/ngar
2 |ab/aspoons soysauca
2 |ab/aspoonsdrysharty
2 |ab/aspoons sa/ado//
2 |ab/aspoons /amonu/ca
! |aaspoon sa/|
|aaspoon pappat
2 sca///ons, cu| /n /nch
p/acas
/ amon s//cas
F ars/ay
About 30 minutes before serving:
1. Wipe fsh dry; then lay on double thickness of
foil with edges turned up all around.
2. Combine ginger, soy sauce, sherry, salad oil, lemon
juice, salt, pepper, and scallions; pour over fsh.
3. Stand 3 6-ounce custard cups in bottom of large
Dutch oven. On them rest a wire rack. Pour in 1
inches water; heat to boiling.
4. Lay fsh, on foil, on wire rack, being sure boiling
water does not come up over edge. Steam, covered,
about 15 minutes, or until fsh is tender, basting oc
casionally with sauce mixture.
5. Serve whole, garnished with lemon slices and pars
ley; pass sauce. Makes 1 servings.
CHI NESE SNOW MOUNTAI N
/ca
4 cannadp/naapp/as//cas,
cu| /n|o24chunks
24p/||adda|as
24prasartakumqua|s
!2 mar sch/nochatt/as
About 3 hours before serving:
!2 p/umpdr/ad//gs
! o c|unksptasartadg/ngar
! ocannadM andar/n oranga
sac|/ons
cuprum
l . Prepare or buy enough fnely-crushed ice to make
a pyramid 7 inches high and 12 inches in diameter;
refrigerate.
2. Prepare pineapple, dates, kumquats, cherries, fgs,
ginger, and oranges; refrigerate.
About I hour before serving:
1. In large serving dish with deep rim to keep ice
from dripping over, shape pyramid of ice. Make a well
in its center; in it set a 1-cup bowl.
2. Press fruits around pyramid in rows, securing with
toothpicks, if needed; refrigerate.
Just before serving:
Warm rum; pour into bowl in top of pyramid; light.
Rush pyramid to table. With small forks or picks, guests
help themselves to fruits, dipping each in rum. Makes
4 generous servings.
A LITTLE FRENCH DINNER FOR TWO
Chilled Madrilene
Beef Tenderloin and Mushrooms in Wine"
Peas Cooked with Lettuce, Onions, and Herbs"
Green Salad (Salade Verte)
Peaches with Sauce Sabayon"
Coffee (Cafe) Wine (Vin)
Here is your opportunity to make a great impression
on him. Put out your fnest linens, silver, and china.
Set the table with your best glasses. Light the candles
and chill the wine. Enchanting!
BEEF TENDERLOI N AND MUSHROOMS
IN WI NE
T ournedos Medicis
!|ab/aspoons bu||atot
matgat/na
2 s//cas/ tanch braad, aach
! /nch |h/ck
2 |ab/aspoons bu||at ot
matgat/na
2 baa/|andat/o/ns, aach
/nch |h/ck
! |ab/aspoon bu||at ( t
matgar/na
o /tashmad/ummushtooms,
|h/n/ s//cad
|aaspoonsaas( naOsa/|
cuppot|n/na
5n/ppadpats/a
l. In small skillet melt 1 tablespoons butter; in it
brown French-bread slices on both sides; then arrange
them on heated platter.
2. To butter left in skillet add 2 tablespoons butter;
in it saute beef tenderloins about 2 to 3 minutes per
side, or until of desired rareness. Remove tenderloins
and arrange them on French bread.
3. To butter left in skillet add 1 tablespoon butter;
in it saute mushrooms, sprinkled with seasoned salt,
until golden. Add wine; stir well; cook 1 minute. Ar
range mushroom slices between tenderloins; spoon sauce
over all; garnish with parsley. Makes 2 servings.
PEAS COOKED WI TH LETTUCE, ONI ONS,
AND HERBS
Petite Pais a la Francais
! pounds /rash paas /n
| |apods
3 |ab/aspoons bu||ar ot
margat/na
4 orO Bos|on/a||uca
/aatas
4 |/nynho/a w h/|aon/ons
Just before cooking:
|aaspoongranu/a|ad
suar
|aaspoon sa/|
Dashpappar
|aaspoon dt/ad|hyma
cup na|ar
1. Shell peas, discarding any with shoots.
2. In small skillet melt butter; line bottom of skillet
with lettuce leaves. On top, place peas, onions, sugar,
salt, pepper, thyme, and water. Bring to boil; then cook,
covered, over low heat, until peas are tender and liquid
has almost evaporated-8 to 15 minutes.
3. Spoon all into serving dish, pouring any liquid

over peas. Makes 2 servings.
PEACHES WITH SAUCE SABA YON
Peches Sultanes
2 aggyo/ks
3 |aD/aspoo sgra u/a|aJ
sugat
2 |aD/ + spoo s n|/|a n/ a
| ChaD//s
Early on day:
! |+ aspoon Co/n|taau
| op|/ona/)
5//c+ J /r+ sh p+ c|as
I. In small bowl beat egg yolks until thick and foamy.
Gradually add sugar, beating until light and lemon
colored. Add wine, beating constantly. Turn this mix
ture into double boiler.
7. Cook, over simmering water, beating constantly,
until thick and foamy. Now set double-boiler top in
ice water. Add Cointreau; beat until cool. Refrigerate.
3. Serve over sliced peaches. Makes 2 servings.
NEW ZEALAND STEAK DINNER FOR SIX
Stuffed Steak New Zealand Style*
Favorite Potatoes
Double-Spice Muffins*
Sour Cream-Apple Pie* Coffee
Men love steak (to put it mildly). So we searched all
over the world and found, in New Zealand, a new
steak taste. This simple, hearty meal is prepared in a
down-to-earth New Zealand style, which adds a certain
new zest to food not unlike New England's.
STUFFED STEAK NEW ZEALAND STYLE
8 s//cas Dacon, sn/ppaJ
cup m/ncadon/o
c ppackagaJJr/aJ
DtaaJ ctumDs
3 |aD/a poo s ca|chup
o4ou ca cuDa s|aaks
2 |aaspoo s sa/|
|aaspoo pappat
1 cupu J//u|aJc+
Daa/consomm
! |aD/aspoo s ragu/ar
a//purposa //our
I. In skillet saute bacon until crisp and onion until
golden; pour of all fat. Blend in bread crumbs and
catchup.
7. Start heating oven to 400F.
3. Rub cube steaks on both sides with salt and pepper.
5
On each steak place some of onion-bacon mixture; roll
up; fasten with toothpicks. Place in medium baking
pan.
4. In saucepan heat cup consomme; pour over
steak rolls. Cover pan with foil.
5. Bake 60 to 70 minutes, or until meat is tender.
6. Blend four with 1 cup consomme; stir into gravy in
baking pan; return to oven and let come to boil. Trans
fer meat to serving dish; remove toothpicks ; spoon gravy
over it. Makes 6 servings.
DOUBLE-SPI CE MUFFI NS
cupDu||+ r orm r r/ +
7z cupgt u/ |+ su ar
2 ag s
7z cup m//k
cup J rk mo/ ss+ s
2 cups s//|aJr+ u/ r //
purposa //our
! |+ spJ / s J
! |+ asp o ouJ / + c|/
Dak/ng ponJ+ r
! |aaspoo c/ amo
7z |+ sp u|m+
7z |+ aspoo sa/|
I. Grease well I2 3-inch mufn-pan cups.
7. In large bowl , with mixer at medium speed, beat
butter with sugar until light and fufy. Gradually beat
in eggs , milk, and molasses.
4. Sift together four, baking soda, baking powder,
cinnamon, nutmeg, and salt. Stir into sugar-egg mixture
until "vel! blended. Fill each mufin-pan cup about half
full with batter.
5. Bake about IS minutes , or until cake tester, in
serted in center, comes out clean. Nmv carefully loosen
edges with spatula; remove mufns from pan to wire
rack; let cool.
6. Serve warm, with butter ; or cool and serve as des
sert, topped with vanilla ice cream or whipped cream.
Makes 7.
SOUR CREAM-APPLE PIE
! p ckag+ p/ + crus|m/x
! 7z pou Js cr/sp pp/+ s
cupgta u/ |+ J su r
|aaspoo c/ mo
About Z hours before serving:
3 | D/ + sp o s r+ gu/ r /|
purposa //our
! cup comm+ rc/ / sour
cr+ am
I. Prepare piecrust mix as package label directs ; use
to line I2-by-8-by-2-inch baking dish to within 1 inch
from top, having straight top edge.
3. Wash, core, and pare apples ; then cut into wedges
l inch thick. Arrange on bottom of piecrust.
. In small bowl mix sugar, cinnamon, and four.
Sprinkle over apples ; then evenly spoon on sour cream.
5. Bake I hour, or until apples are done. Cool slightly;
then serve, cut into squares. Makes 8 to IO servings.
Nasi Goreng: Mushroom-Green Pepper Topping
-Nasi Goreng: Shrimp Topping
INDONESIAN BUFFET FOR TWELVE
Iced Coconut Soup*
Chicken Sates* Nasi Goeng*
Indonesian Pineapple Ambrosia* Coffee
For your Indonesian party purchase a piece of fabric
with an Indonesian-type design; make place mats or
use it as a runner on your table. Serve Iced Coonut
Soup as frst course in the living room. Then let guests
help themselves to the main course at the bufet table.
Start with the rice; then top it with all the dishes in
Nasi Goreng, including the condiments. A Chicken
Sate goes on the side of the plate.
ICED COCONUT SOUP
!J tashcoconu|
! cups m//k
! cup ch/ckan bto|h
2 |o3 |aaspoonscutty
pondat
Day before:
|aaspoonsa/|
|aaspoonpappat
Honayd+ n otcan|a/oupa
|op|/ona/)
I. With nail or screwdriver puncture the 3 eyes of
the coconut; then strain liquid into saucepan; add milk
and scald.
2. Strike the coconut with H hammer, going around
its "waist" until it breaks in two. Remove the meat; do
not bother to peel skin.
3. Place coconut meat and scalded milk in blender
container; blend at high speed 5 minutes. Cool, then
strain through fne sieve, pressing out every drop of
moisture. Discard coonut pulp.
4. Blend coconut milk with chicken broth and curry
powder. Add salt and pepper; refrigerate. Cut 10 to 12
thin honeydew slices; wrap in foil; refrigerate.
Just before sering:

Place soup in blender for a few seconds. Serve imme
diately in demitasse cups, garnished with melon. Makes
l 0 to 12 servings.
NASI GORENG
( Pictured opposite)
ondmenl5.
pounJbacon
Crys|a//izaJgingar
5a/|aJpaanu/s
Chu|nay
` annad/riaJonion rings
Rasns
CrushaJraJpappar
5a/aJoi/
Uakedce.
o aggs
|aaspoon sa/|
|aaspoonpappar
! |ab/aspoon bu||aror
margarina
3 cups uncookaJragu/aror
procassaJnhi|arica
d |aaspoons corianJar
3 |aaspoons |urmaric
! |aaspoons cumin
2 |aaspoons sa/|
3 ! 3ouncacanschickan
bro|h, unJi/u|aJ
2c/otasgar//c, mincaJ
Day before:
pounds/icaJbo//ad
ham, /n inch s|rips
Mu5hroom-Ureen repper
oppng.
O |ab/aspoonsbu||aror
margarina
2 graanpappars, coar8a/y
choppaJ
! pounJmushrooms, s/icaJ
! |aaspoonssa/|
|aaspoonpappar
5hrmpoppng.
cup bu||aror margarina
4 /argaonions, coarsa/y
choppaJ
4 s|a/ksca/ary, coarsa/y
choppaJ
|aaspoon sambaIOa/ik
! ! 3ouncacan chickan
bro|h, unJi/u|aJ
! |aaspoon sa/|
2 |ab/aspoonscorns|arch
2 pounJs ranshrimp,
sha//aJ, JatainaJ
1. Prepare Condiments: Saute bacon until crisp, re-
7
serving 1 cup bacon fat. In small servirg dishes ar
range ginger, peanuts (chopped, if desired), chutney,
onion rings, raisins (softened in hot watr, if desired),
bacon strips, and crushed red pepper covered with salad
oil (this is Gilled samba! Oelik and you'll want to war
your guests that it is very hot). Cover each with foil;
let stand at room temperature.
2. Prepare vegetables: Mince the garlic. Slice the
mushrooms. Chop the green peppers, celery, and onions.
Wrap each in foil; refrigerate.
.
3. Cut ham into strips. Shell and devein shrimp, but
do not cook. Refrigerate both.
About I h9ur and 30 minutes before serving:
1. Prepare Baked Rice: Start heating oven to 350F.
Beat eggs slightly; add t teaspoon salt and pepper.
Cook in butter, in skillet, stirring once or twice, until
set throughout; turn out on foil; cut into large strips.
2. In greased 3-quart casserole, combine rice, coriander,
turmeric, cumin, and 2 teaspoons salt. Bring chicken
broth to boil; add to rice with garlic and reserved bacon
fat.
3. Bake covered, 50 minutes. Remove from oven un
cover at once; add ham and egg strips, toss with 2-;ined
fork; then transfer to bowl and set in warm place. Turn
oven temperature to Broil.
4. Meanwhile, prepare Mushroom-Green Pepper Top
ping: In butter, in skillet, slowly saute green peppers
?
nd mushroms with salt and pepper until peppers are
JUSt fork-tender; then turn heat under them very low
until about 5 minutes before serving; then turn into
heated bowl.
5. yhile rice and mushrooms cook, prepare Shrimp
Toppmg: In butter in Dutch oven, saute onions and
celery until transparent. Add samba! Oelik, chicken
Chicken Sates
8
broth, salt, and cornstarch, stirred smooth in 1 cup
warm water; cook until thickened; then turn of heat
until about 10 minutes before serving. At that time
turn on heat; add shrimp and cook about 5 mi nutes, or
until they just turn pink. Transfer to heated bowl .
5 . Uncover Condi ments; place on bufet table. When
rice comes out of oven, broil Chicken Sates; then roll in
coconut and arrange on platter with sliced bananas as
directed. Arrange all hot dishes on bufet. Makes 12
servings.
CHICKEN SATES
(Pic1ureo on paQe 7)
'/ cup/|ak+ J coco u|
2 /at+ c|/ck+ J t+ s|s,
sk/ + J,J o+ J, Jcu|
/ I / c| p/ + c+ s
O |aJJ+ spoo s //m+ ju/c+
|a spoo rou J / + r
Day before:
Z/z |+ aspoo s cot/a Jat
1 |+ aspoo sa/|
| aaspoo p+ pp+ r
cup sa/ J o//
4J a as
l. Start heating oven to 350F.
2. Spread coconut on foil ; then toast 1 oven unti l
golden; set aside.
3. In medium bowl combine chicken pieces, l i me
j uice, ginger, coriander, salt, pepper, and salad oil;
refrigerate.
l. Preheat broiler 10 minutes, or as manufacturer
directs.
2. Thread chicken onto 12 wooden skewers. Brush
with marinade; then broil , turning once, until done-
8 to 10 minutes.
3. Roll these Chicken Sates i n toasted coconut, coat
i ng them well; then serve, garnished with sliced ba
nanas. Makes 12 servi ngs.
Nate: Chicken Sates may be removed from skewers,
heaped on heated platter, and served as hors d'oeuvres.
INDONESIAN PI NEAPPLE AMBROSIA
2 / t+ p/ + pp|as
1 packa+ /toz+ m/x+ J
/ru/|s, ||an+ J
Day before:
dJ a s
cup // || rum
cup /| k+ Jcoco u|
Halve each pineapple down center lengthwise, leaving
some of leaves attached to each half. Scoop out meat;
cut meat i nto chunks. Refrigerate shells and pi neapple
chunks.
At serving time:
Toss pineapple chunks wi th thawed mixed fruits and
bananas, sliced thin; spoon into pineapple shells, which
have been arranged on a platter; spoon rum over '
frui t mixture. Garnish with faked coconut . Makes 12
servi ngs.
EAST INDIAN RIJSTTAFEL FOR TWELVE
Hot, Fluffy White Rice
Shrimp Sambal* SpiLed Baked Bass*
Sauteed Beef in Coconut Milk*
Chicken in Lime* Javanese Omelet*
Baked Eggplant* Corn Fritters*
Baked Bananas* Sliced Fresh Pineapple
Iced Tea or Cold Beer
The rijsttafel is an old East Indian custom-li terally,
it means "rice table, " but we might call it "eating
wonderfully wel l . " Flufy white rice is its basis, with
hel p-yourself toppings that build up into a symphony
of subtly diferent tastes. A day before the party, line
up your utensils; set your bufet table. Take care of
all "day before" i nstructions in recipes. Then, on party
day, start making dishes at the times indicated; place
condiments, such as toasted coconut, salted peanuts,
pi ckled hot peppers, cucumber fi ngers, preserved
shredded orange peel, and bottled shrimp wafers in small
bowls; refrigerate them. Be sure to heat serving dishes.
Allow 2 cups unseasoned hot rice for each serving.
SHRIMP SAMBAL
(Pic1ureo opposi1e)
1 |J / + spoo p+ a u|o//
|+ aspoo crus|+ J r+ J
p+ pp+ r
2 |J / + spoo s p+ a u| J u||+ t
1 smaJ / o /o m/ c+ J
Day before:
1 |aaspoo s sa/|
24 s|t/mp, s|a// + J,
J+ -a/ aJ
1 |a spoo ta u/a|aJsu ar
d |J / + spoo s na|ar
!. In skillet heat peanut oil ; add crushed red pepper,
peanut butter, onion, and sal t; cook until mixture
bubbles.
2. Then add shrimp, sugar, and water; simmer, stir
ring often, about 5 mi nutes, or until shrimp are cooked.
Refrigerate.
At serving tillle:
Serve cold, sprinkled with paprika, if desired. Makes
12 rijsttafel servings.
SPI CED BAKED BASS
(ic1ureo opposi1e)
|+ aspoo s /|
|aaspoo p+ ppar
1 c/o-+ ar|/c m/ c+ J
/amo s//c+ s
Z pou JsJ o+ J s|t/paJ
J ss
Day before:
/z cupJ u||atotmat at/na,
m+ /|+ J
d |aJ / + spoo s soysauca
d |J / + spoo s //maju/ca
|aaspoo ctus|adtaJ
p+ ppat
Wrap sal t, pepper, and garlic in one piece of foi l; wrap
lemon slices i n another; refrigerate.
. Start heating oven to 400F.
2. Meanwhile, place bass, cut-ide up, in 13-by-9-by-

2-inch baking dish. Rub salt mixture into bass. Combine
butter, soy sauce, lime juice, and crushed red pepper;
pour over bass.
1. Bake bass, basting occasionally with soy mixture,
until fsh fakes easily with fork and is still moist.
2. Cut fsh into 4-inch squares; -arrange on heated
platter; pour sauce over it. Garnish with lemon slices.
Makes 12 rijsttafel servings.-
SAUTEED BEEF IN COCONUT MI LK

(Pictured below)
! pounds bona/ass
s/t/o/n
5 aasonadmaa| |andat/zat
cup cannad //akad
cocon |
cupm//k
Day before:
2 mad/um on/ons, c|oppad
! c/otagat//c, m/ncad
2 |ab/aspoonspaan |o//
|aaspoon sa/|
|aaspoonC |///pondar
Treat meat with tenderizer as label directs; add coco
nut to milk; wrap onions with garlic in foil; refrig
erate all.
About 1 hour and 1 5 minutes before serving:
l. Cut steak into -inch cubes; saute in hot peanut
oil in skillet until browned. Move meat to one side;
add onions and garlic; saute until tender. Sprinkle salt
and chili powder over meat; turn down heat. Add
coconut-milk mixture; simmer, uncovered, 5 minutes,
stirring frequently.
9
3. Place meat mixture on piece of heavy-duty foil;
cover with second piece; turn up edges; pinch. together.
4. Bake on cookie sheet 45 minutes, or until tender.
Makes 12 rijsttafel servings.
CHICKEN IN LI ME
( Pictured below)
! |aD/aspoon m/ncad on/on
|aaspooncrus|adtad
pappar
|aaspoon c m/n
|a spoon ctus|ad
cot/andat
|aaspoon | rmat/c
Day befre:
1 2 poundDro//ar-
/tyar, cu| /n|o -aty
sma//p/acas by maa|m n
|aaspoon sa/|
|+ aspoonp appat
c ppaanu|o /
2 |aD/aspoons soysa ca
2 |aD/aspoons//m+ /ca
! //ma, cu|/n|os/x||s
Wrap onion and garlic in foil; label; refrigerate.
Wrap crushed red pepper with cumin, coriander, and
turmeric.
I. Sprinkle chicken
p
iecLs with salt and pepper;
saute in
p
eanut oil until browned. Push chicken pieces
to one side; add onion and garlic to skillet; saute
until golden.
2. Add seasonings and soy sauce; cok, covcrcll, about
20 minutes, or until chicken pieces arc tender, stirring
frequently.
Sprinkle chicken with lime juice; add lime quarters;
heat. Makes 12 rijsttafel servings.
East / d/an Rs/ |aJ0 /
. - - - - - - - - - - - - - - - -- .
10
JAVANESE OMELET
(Pictured on page 9)
! on/on_ s//c+ d
1 |oma|o, s//cad
c p sn/ppadpars/ay
c p s/ taradDo//ad|am
2 |aD/aspoonspaan | o//
|aaspoon cr s|adrad
pappar
s |aaspoon sa/|
4aggs,Daa|an
2 |aD/asp( onssoysauC a
Day before:
Halve slices of onion and tomato; wrap in foil with
parsley and ham; refrigerate.
I . In skillet, in peanut oil, saute onion, tomato,
parsley, and ham, sprinkled with crushed red pepper
and salt, until-tender-crisp.
7. Turn heat very low; 11our eggs on top; cover. When
eggs are just set, pour soy sauce on top. Cut omelet into
strips; heap on platter. Makes 7 rijsttafel servings.
BAKED EGGPLANT
! sma// aggp/an|
! |aaspoon sa/|
Das| pappar
Ma/|ab ||arot matgar/na
5n/ppadpars/ay
I. Start heating oven to 400F.
7. Pare eggplant; cut into l-inch cubes; arrange cubes
on sheet of heavy-duty foil, with sides turned up.
Sprinkle with salt and pepper; then brush cubes with
3 tablespoons melted butter.
3. Bake 20 minutes.
I. Turn oven heat to Broil. Brush eggplant cubes with
3 tablespoons melted butter; then broil them until
browned.
7. Serve, topped with snipped parsley. Makes 16
rijsttafel servings.
CORN FRITTERS
! ! 2o ncacan s|oa- pag
n|/|ac rn, dra/nad
! agg, Daa|an
|aD/aspoonm ncad
sca///ons
! c/otagar//c,m/ncad
! |aD/aspoonm/ncadca/ar
2 |aD/aspoonsrag /ara//-
p rposa //o r
Day before:
! |aD/aspoonsn/ppad
pars/a_
|aasp on pappar
|aasp on sa/|
4 b/anc|ada/monds,
cr s|adn/|| ro///ngp/n
Y c p paan | o//
Combine corn, egg, scallions, garlic, celery, four, pars
ley, pepper, salt, and almonds. Drop by heaping table
spoonsfuls into hot peanut oil in skillet. Saute until
brown on one side; turn; saute until brown and crisp;
drain on paper towels; cool; refrigerate until needed.
About 1 5 minutes before serving:
Place fritters on sheet of foil on wire rack; bake at
400F. 15 minutes. Makes 16 rijsttafel servings.
BAKED BANANAS
4r/paDananas 5a/|
2 |aD/aspoonsma/|adD ||ar
ormargar/na
I. Start heating oven to 400 F.
2. Peel bananas; cut in halves lengthwise, then cross
wise. Arrange on heavy-duty foil, with edges turned
up. Brush with melted butter; sprinkle with salt.
7. Bake 15 to 20 minutes, or until bananas are easily
pierced with fork.
Broil baked baranas about 1 minute. Maks I6 rijstta-
fel servings.
-
FRENCH CHEF
'
s FAVORITE DINNER FOR FOUR
Chilled Consomme or Vichyssoise
Sweetbread au Gratin*
Green-Bean Salad* Brioche
Chocolate Mousse* Demitasse
Once upon a time in Paris, a tempting fragrance led
some travelers to a downstairs bistro where the chef,
with his French fair for favor, easily came up with
this, his favorite meal. Delicious!
SWEETBREAD AU GRATIN
Ris de Veau Maison
po ndsnaa|Draad
5aJ |
d |aD/aspoons D ||aror
margar/na
! mad/ m carro|, m/ncad
! mad/ m on( on, //na/y
s//cad
|aaspoon r/ad||yma
po n /ras|mad/ m
m s|ro(m s
! Day|aaJ, //na/y cr sJ ad
About hour before serving:
|aaspoonpappat
1 |aD/aspoon rag /ara//
p rposa //o t
c pdry n|/|a n/na
4 n|| a Draad s//cas
Y c p |aatyctaam
2 |ab/aspoonsgra|ad
na| ra/5n/ssc|aasa
T an rad/s| s
/anpars/ayspr/gs
I. Cook sweetbread in I cup boiling water with 1
teaspoon salt 5 minutes; drain, reserving 1 cup liquid.
With knife, cut of veins and remove skin from sweet
bread, separating it into medium pieces.
7. In medium skillet, over medium heat, melt butter;
add carrot, onion, and thyme; saute slowly about 10
minutes; then add mushrooms, quartered, and saute
about 2 minutes.
v
4
r
3. Now blend in bay leaf, pepper, teaspoon salt,
and four; add sweetbread, wine, and reserved liquid.
Simmer, covered, 15 minutes.
5. Meanwhile, toast bread slices lightly; then halve
diagonally. Arrange 3 halves on bottom, and rest points
up, around sides of oval 14-by- 16-by-H4-inch or rec
tangular 10-by-6-by-2-inch baking dish.
6. Stir cream into mixture in skillet; bring to boil;
spoon over toast in baking dish. Sprinkle with cheese .
7. Bake I O minutes, or until bubbling. Garnish with
radishes and parsley. Makes 4 servings.
GREEN-BEAN SALAD
Sa lade aux Haricots
! poundgtaanDaans
3 |aD/aspoo s sa/ado//
2 |aaspoons z / agat
|aaspoon pappat
|aaspoon sa/|
7z |aaspoonptapatad
( us|atd
! s( a//|o( a|o, c|oppad
! on/on, c|oppad
2 |aD/aspoo s c|oppad
p/c /as
2 |aD/aspoo s sn/ppad
pats/a_
2 |aaspoons c|oppaJcapats
! |atd- coo adagg, c|oppad
I . Wash, trim, then halve green beans crosswise.
Cook until tender-crisp; drain; cool.
2. Combine remaining ingredients. Toss beans with
this mixture; then refrigerate until ready to serve.
Makes 4 servings.
CHOCOLATE MOUSSE
Mousse au Chocolat
osquatassa( /snaa|
c|oco/a|a
3 |aD/aspoonsna|at
2 |aD/aspoons/ns|an|
co//aapondat
Early on day:
O agg n|/|as
cupgta u/a|adsugat
O agg _ o/ s
1 |aD/aspoon Dtand_
I . In double boiler, over hot, not boiling, water, melt
chocolate with water and instant cofee powder, stir
ring occasionally. Cool slightly.
1 1
2. Meanwhile, i n large bowl beat egg whites until
frothy; gradually add sugar, beating until stif.
3. Into chocolate mixture blend egg yolks, one at a
. time, and brandy. Then fold into egg whites. Spoon
into sherbet glasses. Refrigerate at least 4 hours. Makes
6 servings.
A SWEDISH DINNER FOR SIX
Rabbit in Tomato Sauce*
Browned Potatoes*
Cucumber Salad Limpa Bread
Lemon Chiffon* Coffee
The inviting warmth of a Swedish kitchen is evident
in this dinner menu. Want to try it? It's so easy, when
made with packaged, frozen rabbit. And with Lemon
Chifon for dessert-you practically know the language!
RABBIT I N TOMATO SAUCE
! 2 |o3poundpackaga
/to an cu|uptaDD/|,
||anad
5a/|
/appat
cup Du||atot ( atgat/na
! /atgao /on, cu| /n|o
a/g|||s
! cup|o| und//u|adcan ad
c|/c an Dto||
cup n|/|an/na
I o ouncaca |o( a|o sauca
! |aaspoon gtanu/a|adsugat
2 |aD/aspoonstagu/ata//
putposa//out
2 |aD/aspoons co/dna|at
5n/ppadpats/a_
I. Sprinkle rabbit with I teaspoon salt and tea
spoon pepper. Then, in hot butter, in Dutch oven,
brown rabbit pieces on all sides.
2. Add onion, chicken broth, wine, l teaspoon salt,
and teaspoon pepper; simmer, covered, 45 to 60
minutes, or until tender.
3. Remove rabbit and onion to plate; cover. Into mix
ture left in Dutch oven, stir tomato sauce, sugar, and
four, stirred smooth with water. Cook until thickened.
4. Now add rabbit, onion, and cup snipped parsley;
simmer, covered, until heated through. Arrange on
heated platter; garnish with more snipped parsley, if
desired. Makes 6 servings.
BROWNED POTATOES
2 pounds nanpo|a|oas
2 |aD/aspoons Du||atot
( atgat/na,( a/|ad
cup pac agaddt/ad
Dtaad ctu( Ds
cup( a/|edDu||atot
( atgat/ a
I. Cook potatos, in boiling salted water to cover,
until tender; drain; peel; toss with 2 tablespoons melted
butter and crumbs.
2. Then, in cup melted butter, in large skillet,
over medium heat, brown potatoes, turning frequently,
until golden and hot. Makes 6 servings.
12
LEMON CHI FFON
! anta/opaun//atotad
ga/a|/n
cupco/dwa|at
cupbo///ng na|at
3 |ab/aspoons/amon]u/ca
4 aggyo/ks
cup gtanu/a|adsugat
1 |ab/aspoongta|ad/amon
paa/
4aggwh/|as
4 otangas//cas, ha/tad
!z cuphaaty ctaam,
wh/ppad
I. Sprinkle gelatin over cold water to soften. Stir in
boiling water until gelatin is dissolved; add lemon juice.
2. In bowl, with mixer at high speed, beat egg yolks
with sugar until thick and lemon colored; stir in grated
lemon peel, then gelatin mixture.
3. Beat egg whites until stif but not dry; lightly fold
into lemon mixture; turn into serving bowl. On top,
around edge, arrange orange slices, with curved sides
toward center. Refrigerate until set-about I hour and
30 minutes.
At serving time:
Place whipped cream in decorating bag, with number
32 tube in place; make rosettes in center and all around
ring of orange slices. Makes 6 servings.
POLYNESIAN LUAU FOR EIGHT
Shrimp Baked in Coconut* Rumaki*
Steak with Mushrooms and Bean Sprouts*
Ginger Pancakes with Crab Meat*
Barbecued Spareribs with Kumquats*
Chicken in Pineapple Shells*
Vanilla Ice Cream with Macadamia Nuts Coffee
You'll want to make your table very tropical for this
exotic and colorful Island fing. A bamboo blind as a
cloth or place mats in natural color are perfect. Candle
light adds to the atmosphere, and you'll want to have
Polynesian music, if possible. The shrimp and Rumaki
may be served in the living room as the frst course,
while you set the main dishes on the bufet table.
SHR. IMP BAKED IN COCONUT
! poundstawsht/mp
2 |aaspoonssa/|
Day before:
cup //gh| ctaam
! 3!zouncacan//akad
coconu|
I. Remove shells, but not tails from shrimp; then
devein. Sprinkle shrimp with salt; refrigerate.
2. Pour cream over coconut; refrigerate.
I. Start heating oven to 350F.
2. Arrange shrimp in 13-by-9-by-2-inch baking dish;
sprinkle moist coconut, lifted from cream, on top; pour
on cream.
3. Bake 40 minutes, then serve as frst course. Makes
8 servings.
RUMAKI
Ma/|adbu||atotmatgat/na
Ch/ckan //tats
Early on day:
Dta/nadcannadwa|at
chas|nu|s
6acons//cas
I . In melted butter, in skillet, saute I chicken liver
for each serving until golden; cool.
2. Wrap each chicken liver with I water chestnut in
l slice bacon; secure with toothpick; refrigerate until
needed.
At serving time:
Broil until bacon is crisp. Then serve very hot, on
toothpicks.
STEAK WI TH MUSHROOMS AND
BEAN SPROUTS
! ! |o2pound//ank
s|aak
2 |ab/aspoons soysauca
! /atgac/otagat//c,
m/ncad
|aaspoonpappat
! on/on, m/ncad
Day before:
2 |ab/aspoons bu||atot
matgat/na
poundmushtooms, s//cad
2 |ab/aspoonssa/ado//
! ! oouncacan baan
sptou|s,dta/nad
Slice fank steak paper-thin, diagonally across grain.
Toss meat strips with soy sauce, garlic, pepper, and
onion; refrigerate.
About hour before serving:
I. In butter, in skillet, saute mushrooms about 5
minutes; remove from skillet; reserve.
2. In salad oil, in same skillet, saute fank-steak strips
until lightly-browned; then simmer, covered, 45 min
utes; or until tender.
3. Add mushrooms and bean sprouts; heat. Makes 8
servings.
GI NGER PANCAKES WITH CRAB MEAT
(Pi ctured opposi te)
2 |ab/aspoonsbu||atot
matgat/na
cup m/ncadon/on
! !0ouncacan con
dansadctaamo/mush-
toom soup, und//u|ad
Y cupm//k
|aaspoon cuttypowdat
! oouncapackaga /tozan
//ngctab maat, !hanad,
dta/nad*
! cup packagadpancaka
m/x
! |aaspoonpowdatadg/ngat
1. In melted butter, in skillet, saute onion until
.
13
Ginger Pancakes with Crab Meat Chicken In Pineapple Shells

14
tcndcr. Stir in soup, milk, curry powdcr, thcn crab
mcat, hcat.
2. Lombinc pancakc mix with gingcr, thcn prcparc
aspackagc labc dirccts, making8 pancakcs,kccpwarm
until scrvcd.
3. odcachpancakc i nha|,witha spoon|u o|crab
mixturc as hling. Arrangc, ovcrapping, on plattcr.
Nakcs8 scrvings.
'I| dcsircd, garnish dish with cxtrapackagc o| crab
mcataspicturcd.
BARBECUED SPARERI BS WITH KUMQUATS
Abou|2 pounds spatat/bs
| ! 4 |o ! o t/bs)
cup //gh|mo/assas
cupca|chup
cupchoppadon/ons
! c/o-agat//c, m/ncad
3 who/ac/o-as
4 d/cadnattows|t/ps
otangapaa/
Ju/ca otanga
! |ab/aspoon t/nagat
! |ab/aspoon sa/ado//
|aaspoon ptapatad
mus|atd
Day before:
|aaspoon sa/|
|aaspoonpappat
! |ab/aspoon bo||/ad|h/ck
maa| sauca
|aaspoon Motcas/atsh/te
|aaspoon labasco
! |ab/aspoon bu||atot
matgat/na
! cupsptasattad
kumqua|s, ot ! ! 3 ot
! 4ounca can p/naapp/a
chunks, dta/nad
1. Start hcating ovcn to 32: . Facc sparcribs in
shallow opcn pan, covcr with |oi , roast 30 minutcs.
Four oH|at, roast1: minutcsongcr.
2. Ncanwhilc, makc this saucc . Lombinc moasscs
vi th rcst o| ingrcdicnts cxccpt kumquats, boi : min
utcs. Four all |at |rom ribs, covcr ribs with saucc.
3. owcontinuctoroastsparcribs,uncovcrcd,basting
o|tcn, 1: minutcs, or until |orktcndcr, vcry brown,
and glazcd. Joss with kumquats, covcr with |oi, rc
|rigeratc.
About I hour and I 5 minutes before serving:
Facc sparcribs in 3:0. ovcn aong with Lhickcn in
Fincapplc Shcls, bcow, |or I hour, or unti hcatcd
through. Lut into I rib portions. Nakcs 8 scrvings.
CHI CKEN I N PI NEAPPLE SHELLS
(Pictured on page 1B)
2 p/naapp/as
2 |ab/aspoons sa/ado//
! cup m/ncad on/on
2 c/o-as gat//c, m/ncad
4 cups saasonadcookad
wh/|at/ca
5a/|
Day before:
cupbo||/ad batbacua
sauca
2 who/ach/ckanbtaas|s,
bonad,sk/nnad
4 |aaspoonshonay
4 |aaspoons sasamasaads
1. alvc pincappcscngthwisc. Oiscard corc, rcmovc
mcat, rc|rigcratc pincappc shcs and mcat. Scrvc
pincappc mcat anothcr day. )
2. n salad oi, in skilIct, saut onion and garic unn
godcn, add ricc and tcaspoon sat, toss. Hc|rigcratc.
About I hour and I5 minutes before serving:
I . Start hcating ovcn to 350`I. .
2. ill pincappc shclls
ith
ricc mixturc, spoon br-

bccucsaucc ovcr cach.
-

3. Lut cach brcast o| chickcn in ha| cngthwisc, sct
a ha| on cach pincappc ha|, sprinkc cach wi th
tcaspoon salt . Facc in roastingpan, add l inch watcr.
1. akc 1: minutcs, thcn sprcad with honcy and
sprinklc with scsamc sccds, bakc I : minutcs, or unti
chickcn is tcndcr.
:. Lutcach hlcd pincappc shc inhaI|cngthwisc.
Flacc on scrving plattcr. Nakcs 8 scrvings.
UNITED NATIONS
'
DAY DINNER FOR EIGHT
Oxtil Sop"
Stuffed Chicken al Marocaine"
Dutch Lemon Cream* French Almond Cookies*
Coffee or Tea
An i ntcrnationa mcnu lor Lnitcd ations` Oay Oc
tobcr 21th, or any othcr day, toprcparc rightin your
kitchcn. Jhcsc rccipcs comc |rom Lngand, Morroo,
Holland, and rancc. or your tabc, ordcr i ttc papcr
hags o| all nations |rom thc Lnitcd ations Book
Shop, Lnitcd Pations, cw 1ork.
OXTAI L SOUP
3 |ab/aspoonssa/ado//
! mad/um ox|a//, cu| /n|o
]o/n|s
cups//cad/aaks
! /atgaon/on, choppad
Yt cupchoppadcO/aty
! bay/aa/
|aaspoon dt/adwho/a
|hyma
Day before:
4 who/ac/o-as
! |aaspoon pappatcotns
3 |aaspoons sa/|
2mad/umcatto|s
|aaspoon cotns|atch
2 |ab/aspoonsshatty
|aaspoonpappat
2 |ab/aspoonssn/ppad
pats/ay
I . n mcdium Outch ovcn, in saad oi , brown oxtaiI
on all sidcsabout !0 minutcs. Add ccks, onion, and
W
I
cccry, cook unti wc browncd about I 0 minutcs,

turning occasionay. Add 1l quarts watcr, bay ca|,
thymc,covcs, pcppcrcorns, and sat. Simmcr, covcrcd,
I hour and 15 minutcs.
2. ow add carrots, simmcr 30 minutcs, thcn strain
soup, ct co, thcn rc|rigcratc.
3. Hcmovc mcat |rom boncs, trim oH |at, dicc mcat
and carrots, wrapin |oi, rc|rigcratc.
About I 0 minutes before serving:
Skim |at|rom soup, pour soup i nto mcdium sauccpan.
cnd cornstarch with shcrry, add t osoup with mcat,
carrots, and pcppcr, bring to boi . Scrvc in cups, sprin
kcd with parscy. Nakcs 8 scrvings.
STUFFED CHICKEN A LA MOROCAI NE
y cupdatkta/s/ns
1 * cupstau/atwh/|a
t/ca
5a/|
Yz cupchoppadwa/nu|s
Fowdatadg/ngat
Fappat
C/nnamon
5a//ton
2 3poundwho/abto//at-
/tyats
cupbu||atotmatgat/na
1. Nakc this stumng. Lovcr raisins with boiing
watcr, sct asidc. Jo 3 cups boiingwatcr add ricc, and
2 tcaspoons sat, simmcr 12 minutcs, or unti ricc i s
just tcndcr an
iquid absorbcd. Orain raisins, with

|ork toss ricc with wanuts, raisins, and + tcaspoon
cach o| gingcr, pcppcr, cinnamon, and saHron.
2. Lsc to stuH chickcns, tuck cg cnds undcr band
o| skin. n argc Outch ovcn mct buttcr, i n it brown
chickcns wc on a sidcs.
3. Lombinc 2+ tcaspoons sat, tcaspoon saHron,
l tcaspoon cach o|gi gcr, pcppcr, andcinnamonwith
I l cups watcr. Four ovcr chickcns, simmcr, covcrcd, 1
hour, or unti |orktcndcr.
4. Arrangc chickcns on argc pattcr with somc o|
gravy pourcd ovcr thcm, pass rcst. Nakcs 8 scrvings.
DUTCH LEMON CREAM
4 aggs, sapata|ad
y cupgtanu/a|adsugat
cup /amon ]u/ca
Day before, early on day:
cup dty wh/|a w/na
ta|adpaa/ /amon
1. Hc|rigcratccggwhitcsuntinccdcd. n smabow,
with mixcratmcdiumspccd, bcatcggyokswith sugar
untithickandhuHy,addcmon uiccandwinc,bcnd
ingwc, thcn stirincmon pcc.
2. Jurn into doubc boicr, cookovcr boiing watcr,
bcating constanty with |ork or wirc whip, unti thick
cncd, rc|rigcratc.
Just before serving: ,
cat cgg whitcs unti stiH, |od into cggyokcmon
mixturc, turn into prctty gass dish. Nakcs 8 scrvings.
FRENCH ALMOND COOKI ES
1 cupgtanu/a|adsugat
3 aggs
3 aggwh/|as
Y cuptagu/ata//putposa
//out
Day before, or early on day:
|aaspoon tan///aax|tac|
2 cups s//cad, b/anchad
a/monds
15
I . Start hcating ovcn to 3 :0. Lrcasc, thcn ighty
hourcookicshcct.
2. Vith mixcr at mcdiumspccd, bcatsugarwith cggs
and cgg whitcs unti wc bcndcd, bcat in hour and
vanilla, |od in amonds. Four, onc tcaspoon ata timc,
on cookic shcct, 2l i nchcs apart.
3. akc 8 to I0 minutcs, or unti godcn. nc by
onc, quicky rcmovc cookics with spatua and curvc
ovcr roing pin, coo on wirc rack. | cookics hardcn
bc|orc you can mod thcm al, just rcturn to ovcn a
|cw scconds.
4. Hopcat with rcst o| battcr. Storc, ooscy covcrcd,
to kccp crisp. Nakcs about 6 dozcn.
INTEHNATIONA POTUCK SUPPEH FOH TVEVE
Burgundy Beef Stew* Gnocchi au Gratin*
Shrimp, Semiramis Style*
Vegetable Salad* Indian Bread*
Brazil-Nut Cake* Coffee
Lovcr thc buHct tabc with incxpcnsivc maps o| thc
word. Futup travc postcrs, thcn run a strcamcr |rom
cach to thc apgropriatc dish. r dcsignatc thc country
o| origin with a hag on cach dish. Fan a travcoguc
|or cntcrtainmcnt. Jhc dishcs bclow rcprcscnt rancc,
Lcrmany, Switzcrand, Loombia, ndia, and razi, in
thatordcr.
BURGUNDY BEEF STEW
( Pictured on page 1 6)
Boeuf Bourguignonne
O pounds baa/ chuck,
|t/mmado/a///a|, /n 2-
/nch cubas
Ragu/ata//putposa//out
6u||atotmatgat/na
|aaspoon pappat
cup conac
1 2ounca bo||/aax|tac|-
o/maa|pas|a
y pounds//cadbacon,
d/cad
4 c/otas gat//c, m/ncad
Day before:
2 catto|s, coatsa/ychoppad
2 /aaks, coatsa/ychopp
_
d
2 cupscoatsa/ychoppad
on/ons
5n/ppadpars/ay
2 bay /aatas
! |aaspoondt/ad|hyma
2cups 6utgundy
2 pounds sma//wh/|a on/ons
5ugat
2 poundsmushtooms
2 |aaspoons/amonju/ca
1. Hol bcc| cubcs in Y cuphour. n+ cuphot buttcr,
in argc Outch ovcn, brown mcat wc on a sidcs.
Sprinkcwithpcppcr,pouroncognac, thcnignitc with
ongmatch. Vhcn hamc dics out,stirin cxtract
_
|mcat
pastc.
2. Start hcating ovcn to 350F.
.
3. Jo bcc|, add bacon, garic, carrots, ccks, choppcd
onions, I tablcspoonsnippcd parslcy, baylcavcs,thymc,
and 2 cups urgundy.
1. akc, covcrcd, 2 to 2lz hours, or untibcc|is|ork
tcndcr.
5. Vhcn mca is donc, rcmovc |rom Outch ovcn.
Jhcn put al vcgctablcs and iquid through a coarsc
straincr or |od mil, mashing vcgctablcs as you strain
thcm. Hcturn straincd mixturc and mcat to Outch
ovcn, rc|rigcratc.
I . Start rchcating mcat mixturc in Outch ovcn ovcr
low hcat.
2. ow,in 2 tablcspoons hotbuttcr, in skilct, brown
whoc onions wcl on al sidcs, add I tcaspoon sugar
and cup urgundy, cook, covcrcd, I : to 20 minutcs,
or unti onions arc tcndcr, adding cup watcr i|
nccdcd,addtom
at,withiquidand I tablcspoonsugar.
3. Mcanwhic,in2tabcspoonsbuttcr,i nskillct,sautc
hal| o| mushroms unti goldcn cn onc sidc, sprinklc
with I tcaspoon lcmon uicc, turn to brown othcr sidc,
add to mcat mixturc. Hcpcat with othcr hal| o| mush
rooms, add to mcat mixturc.
1. Joscrvc, pourmcatmixturc|rom Outch ovcn into
1quart casscroc or scrving dish, garnish with snippcd
parslcy, i| dcsircd. Makcs I 2scrvings.
GNOCCHI AU GRATIN
(Pictured opposite)
4 cupsco/dmashad
po|a|oas | 2 |o 2
pounds)
!cupstagu/ata//putposa
//out
oaggyo/ks
5a/|
|aaspoonpappat
! |aaspoon ptapatad
mus|atd
O 2ounca]ats shtaddaO
Fatmasanchaasa
oquat|swa|at
cupma/|adbu||atot
matgat/na
I . n argc bowl combinc mashcd potatocs, hour, cgg
yoks, 2 tcaspoons sa t, pcppcr, mustard, and 1 ars
chccsc.
2. Start hcating ovcn to 350F.
3. Ncanwhilc, bring watcr in argc kcttlc to a slow
boil, add I tabcspoon sat.
1. n largc pastry bag with numbcr 8 tubc in placc,
put somc o| potato mixturc. Hoding bag ovcr boiling
watcr, |orccoutpotatomixturc,snippingit intoinch
picccs with scissors. Lookthcsc gnocchi until thcy risc
to thc sur|acc, whcn thcy will bc donc.
5. Asgnocchi risc, rcmovc atonccwith sotuspoon,
drain wc on papcr towcs, pacc in buttcrcd I quart
shalow casscroc, kccpwarm in ovcn.
17
6. Hcpcat stcps 1 and 5 with rcmaining dough unti
alli suscd. Jhcnrcmovccasscroc|romovcn, turnovcn
tcmpcraturc to Broi l .
7. owpourmctcdbuttcrovcrgnocchi , sprinklcwith
rcmai ning jar o| chccsc, broil until goldcn-about 5
minutcs. Nakcs I 2 scrvi ngs.
SHRI MP, SEMI RAMI S STYLE
Scampi Mode Semiramis
2aggyo/ks
5a/|
6u||atotmatgat/na
! |aD/aspoon /amon]u|ca
! mad/um on/on, m/ncad
! sma///aak, //na/y s//cad
I mad/umapp/a,pataJ,
cotad, choppad
! /atga |oma|o, paa/ad,
choppad
|aaspoon dt/ad |hyma
|aaspoon c/nnamon
|aaspoon pappat
! |aD/aspoon cuttyponda
cup //akadcoconu|
cup unJ//u|aJcannaJ
ch/ckan Dto|h
/z cup haa-yctaam
cup saad/assta/s/ns
! mad/um cucumDat, pataJ,
c|oppad
/z gtaan pappat, c|oppad
cupcannad|oas|aJ,
s//-atada/monds
I pounds ]umDo tan
sht/mp, s|a//ad, da-a/nad
cupsn/ppadsca///ons
Z |aD/aspoonscognac
cupdtynh/|a n/na
loas||t/ang/as
About I hour and I S minutes before serving:
I . Nakc hoandaiscsaucc . nsmallbovl , withmixcr
at mcdi um spccd, 5cat cgg yolks until thick, add
tcaspoon salt, thcn cup mc tcd buttcr, onc tcaspoon
at a timc, bcating constanty. Lombinc anothcr cup
mcltcdbuttcrvith lcmonj uicc,bcati nto yok mixturc,
2 tcaspoons at a timc, rc|rigcratc.
2. Nakc curry saucc . n largc, dccp skillct mcl t 2
tabcspoonsbuttcr, in it sautconion, cck,_arlic, appc,
and tomatountil tcndcr, stirring |rcqucntly. Jhcn stir
in thymc, cinnamon, pcppcr, curry povdcr, coconut,
2 tcaspoons salt, chickcn broth, and crcam. simmcr 5
minutcs, sct asidc.
3. Soak raisins in hot watcr to covcr. n small skillct
hcat 1 tablcspoon buttcr, in i t sautc cucumbcr and
grccn pcppcr until goldcn, stirring |rcqucntl y. Jhcn
add draincd raisins and amonds. ^dd to curry saucc.
1. Frchcat broilcr I0 minutcs, or as manu|acturcr
dirccts.
5. nl argcskilcthcat2 tablcspoonsbuttcr, ini t sautc
shrimp about 5 minutcs, thcn stir in scalions. Four
cognac ovcrall, thcn vinc, bring to boi l . ^dd to curry
saucc. Fouri nto tinlincdcoppcrskillctorshallowFyro
ccram utcnsi . vcr top spoon hollandaisc saucc.
6. Broil 3 to5 minutcs, or untibubbingandgoldcn.
Scrvc at oncc, ovcr toast triangcs. Nakcs 6 to 8
servings.
FOR 1 2: Ooubc al ingrcdicnts, procccd as dircctcd
abovc.
18
VEGETABLE SALAD
Ensalada de Legumbres
3 sweet Italian- or Spanish-
style sausages, or
pound salami, thickly
sliced
1 B-ounce can whole-kernel
corn
1 cup cooked green beans
2 medium tomatoes, sliced
cup snipped parsley
cup snipped scallions
3 cups lettuce, torn into
bite-size pieces
O tablespoons olive oil
2 tablespoons vinegar
1 teaspoon salt
teaspoon pepper
1 small clove garlic,
minced
1 . Saut sausagcs i n skict unti ight brown, drain
on papcr towcs, thcn co. Lut sausagcs crosswisc
into thin siccs i|saami, cut into cubcs).
2. Faccsausagcsinargcbowwithcorn, grccnbcans,
tomatocs, parscy, scaions, and cttucc. Lovcr, rc|rig
cratc unti scrvingtimc.
n sma bow bcat togcthcroivc oi, vincgar, sat,pcp
pc, and garic. Four ovcr sausagcvcgctabc mixturc,
toss togcthcrwc. Makcs about 6 scrvings.
POR 12: Ooubc a ingrcdicnts, procccd as dircctcd.
I NDIAN BREAD
Poori
2 cups whole-wheat flour
2 teaspoons double-acting
baking powder
! teaspoon salt
About ! quarts salad oil
1 cup cold water
About 1 hour and 30 minutes before serving:
1 . n bow thoroughy combinchour, baking powdcr,
sat, 2 tabcspoons saad oi, and watcr. Ho i nto about
1 : 1 l- to 2inch bas.
2. On board ro cach ba i nto inchthick round,
using somc whcathour to prcvcnt sticking.
3. nto skict pour saad oi to dcpth o| 1l inchcs.
Hcat oi to about 3H0. on dccp|at|rying thcrmom
ctcr, thcn drop in onc o| brcad rounds. Vith tip o|
woodcn spoon, hod it bcncath oi unti bubby and
puHy. Look unti browncd, turning oncc, drain on
papcr towcs, kccp warm. Hcpcat wi th rcst o| rounds.
1. Jo scrvc, pic on pIatc am pass, warm. Makcs
about I :.
Note: |dcsircd,brcadmay bc madc daybc|orc orcary
on day, thcn wrappcd i n |oi and rchcatcd i n 100.
ovcn ustbc|orc scrving.
BRAZI L-NUT CAKE
T orta de Castanha do Para
o eggs, separated
Granulated sugar
Instant coffee powder
teaspoon salt
2 tablespoons packaged
dried bread crumbs
! tablespoon brandy
Early on day:
2 cups finely-ground Brazil
nuts (about pound,
shelled)
! cups heavy cream
cup slivered Brazil
nuts*
1 . Starthcatingovcn to 3:0. Lrcasc,incwi th wax
papcr, thcn grcasc bottom again o| 2 Hinch aycrcakc
pans, 1l inchcs dccp.
2. n argc bow , with mixcr at high spccd, bcat cgg
yoks with cup sugar unti vcry thick and huHy
about lO minutcs.owbcati n 1 tcaspooninstantcoHcc
powdcr, sat, brcad crumbs, and brandy, thcn |od in
ground nuts.
3. Bcat cgg whitcs unti stiH but not dry, lod thcm
graduay i nto nut mixturc. Four into prcparcd pans.
1. Bakc 3: minutcs, or unti cakc tcstcr, i nscrtcd in
ccntcr, comcs outccan. Loo i n pans.
l . ooscn cakc aycrs around cdgcs and turn out on
wirc racks,rcmovcwax gapr.
2. Vhip crcam unti stiH. Oissovc 2 tabcspoons in
stant coHcc powdcr in 1 tabcspoon watcr, lod, with
3 tabcspoons sugar, i nto whippcd crcam. L to fll
and |rost cakc, garni sh with sivcrcd nuts. Hc|rigcratc
unti scrvcd. Nakcs I 2scrvings.
'Jo sivcr shccd Brazi nuts casiy, hrst covcr thcm
with watcr, simmcr 2 to 3 minutcs, thcn drain.

to mix-or-match
e
Appetizers
FRUIT-AND-MEAT TURNOVERS
Empanadas-Argentina
cups sifted regular all-
purpose flour
teaspoon salt
1 teaspoons cinnamon
Granulated sugar
cup butter or margarine
1 egg yolk
2 tablespoons sherry
2 tabl
e
spoons milk
Fruit-and-Meat Filling,
below
! egg, slightly beaten
Early on day, or 2 hours before serving:
I . nto argc bow si|t hour with sat, tcaspoon
cinnamon, and tcaspoon sugar. Vith pastrybcndcr,
or 2 knivcs, cut in buttcr unti ikc corn mca .
2. Bcnd wc cggyok, shcrry, and mik. Add tohour
mixturc, thcn with pastry bcndcr or lork, mix unti
dough is |ormcd. Vrap in wax papcr, loi, or saran,
rc|rigcratc.
3. Lrcasc 2 or 3 cookic shccts. Makc ruitandMcat
iing.
I . Starthcatingovcnto100`.
2. n ighty hourcd sur|acc, ro out halol dough
l inch thick,with1inchcookiccuttcr, cutintorounds.
n ha| o| cach round pacc 2 roundcd tcaspoon|uIs
o| hing. rush cdgc o| cach round with bcatcn cgg,
thcn |od ovcr, making a scmicircc. rcss cdgcs to
gcthcr wi th tincs o| |ork, arrangc on cookic shcct. Hc
pcat with rcst o| dough and hing.
3. rushtopso|Empanadas withbcatcncgg, sprinklc
cvcny with cup sugar mixcd with I tcaspoons
cinnamon.
1. akc 20 minutcs, or unti godcn, rcmovc to wirc
rack. Scrvc hot, as a novc and dcicious hngcrstyc
appctizcr, or as hrstcoursc ata sitdown dinncr. Makcs
about 2U.
FRUIT-AND-MEAT FI LLI NG: In 1 tabIcspoon mcItcd
buttcr or margarinc, in skict, saut 3 tabcspoons
choppcd onion unti godcn, add pound chuck,
ground, cook, stirring, Z minutcs, turn into bow . Mix
mcatmixturcwithcupchoppcdgrccnpcppcr,cup
choppd tomatos, cup choppcd ripc pcachcs, '
cup cboppcd, parcd pcars, 2 tcaspoons snippcd chivcs,
l tcaspoon sat, I tabcspoon granuatcd sugar, and 2
tabcspoons shcrry. Hc|rigcratc.
'ncha| cup choppcd, thawcd |rozcn pcach siccs
may rcpacc |rcsh pcachcs i| sugar is omittcd.
CHEF D'OEUVRE
England-as served on the Queen Mar
1 8 shucked oysters
Lemon juice
Cayenne pepper
9 bacon slices, halved
18 buttered Melba-toast
rounds
Parsley sprigs
19
I . rchcat brcicr I0 minutcs, or as manu|acturcr
dirccts.
2. Sprinkc draincd oystcrs with cmon j uicc, ighty
with caycnnc. Vrap cach oystcr in ha| a bacon sicc,
sccurc wi th toothpick.
3. roi oystcrs, about 1 inchcs |rom hcat, turning
unti bacon iswc browncd. Hcmovcpicks, thcn pacc
cach oystcr on a Ncbatoast round, garnish with pars
cy. Makcs 6 scrvings o| 3 appctizcrs apiccc.
PARMESAN CRISPS
Salatini al Parmigiano-Italy
Soft butter or margarine
Shredded Parmesan cheese
1 cup sifted regular all-
purpose flour
teaspoon double-acting
baking powder
I . Lombinc6 tabcspoonsbuttcrand cuparmcsan
chccsc. Si|thourwithbakingpowdcr,bcndthoroughy
into buttcr mixturc, |orm into a smooth ba .
2. Start hcating ovcn to 100`.
3. n hourcd board, ro out dough l inch thick,
thcncutout I inchrounds.acconungrcascdcokic
shcct, prickwith|ork.
1. akc 7 minutcs, or unti godcn. Loo on rack.
Lombinc 2 tabcspoons buttcr and cup armcsan
chccsc or stir togcthcr I 3ouncc packagccrcamchccsc
and somc snippcd chivcs). Sprcad very gently on ha|
o| crisps, top with rcst. Makcs 2: dcicious coktai
snacks.
VEGETABLE CAVI AR
Srpski Ajvar-Serbia
1 medium eggplant
4 green peppers
1 teaspoons salt
teaspoon pepper
cup salad oil
2 to 3 tablespoons lemon
juice
Crisp crackers
Early on dy:
I. Start hcating ovcn to 17: `. acc cggpant and
grccn pcppcrs in shaow baking pan.
2. akc30minutcs, oruntitcndcr,thcncoo,covcrcd,
10 minutcs.
3. ow, with paring kni|c, rcmovc skin |rom cgg
pant, aso skin and sccds |rom pcppcrs. Lhopcggpant
20
and peppers fne; add salt, pepper, salad oil, and lemon
juice. Mix well ; refrigerate.
4. Serve as an appetizer spread on crisp crackers.
Makes about l 2 cups.
CRAB-MEAT APPETI ZER
Thailand
6u||atot matgat/na
! cups d/cadon/ons
! cup choppadgtaan
pappats
cuppatadpo|a|oas,
cu|/n|o/nch cuDas
! pound/tashctaDmaa|,
ot3 oouncapackagas
/tozan //ngctaDmaa|,
|hanad, dta/nad
2 cupschoppad/tash
|oma|oas
! |aaspoons sa/|
|aaspoonpappat
cup //gh|ctaam
! agg, s//gh|/y Daa|an
cuppackagaddt/ad
DtaadctumDs
!2 /tashmushtoom caps
Early on day, or about 2 hours before serving:
In 3 tablespoons butter, in large skillet, saute onions
until tender; add green peppers, potatoes, crab meat,
and tomatoes. Sprinkle with salt and pepper; cook,
over medium heat, 20 minutes, stirring occasionally;
refrigerate.
l. Into crab-meat mixture stir cream.
2. Start heating oven to 350 .
3. Brush inside of 12 5-ounce glass custard cups with
beaten egg; divide crab-meat mixture evenly among
them. Sprinkle each with smpe of bread crumbs and
dot with butter. Place cups on cookie sheet.
4. Bake 1 5 minutes, or until light golden.
5. Meanwhile, saute mushroom caps in 3 tablespoons
butter until golden. Place a mushroom cap on each cup,
then serve. Makes 12 serings.
SHRI MP APPETI ZER
Virgin Islands
! ! poundpackaga/tozan
sha//ad, data/nad
sht/mp
Z /araraanpappars
cupd/cadca/aty
cupsn/ppadsca///ons
Several hours before serving:
|aaspoon sa/|
|aaspoonnh/|apappat
Dash laDasco
o |aD/aspoons //maju/ca
/a||uca/aatas
1. Boil shrimp as label directs. Cut peppers into 6
-inch rings; dice rest. Refrigerate both.
2. In medium bowl combine shrimp, cut in half cross
wise, with diced green peppers, celery, scallions, salt,
pepper, Tabasco, and lime juice; toss well. Refrigerate
at least 30 minutes.
3. On 6 to 8 plates arrange lettuce with a pepper ring
in center of each; fll rings with shrimp mi xture. Makes
6 to 8 servings.
Soups
CAULI FLOWER SOUP
K vetakova Polevka-Czechoslovakia
matgat/na
3 |aD/aspoons tagu/ata//
putposa //out
|aaspoon nu|mag
3 cups und//u|adcannad
ch/ckanDto|h
I cup na|at
3 cups sma// cau////onata|s
! aggyo/k
3 |aD/aspoonshaaty ctaam
5n/ppadpats/ay
.
. In medium saucepan melt butter; blend in Hour
and nutmeg. Slowly stir in chicken broth and water;
bring to a boil, stirring. Now add caulifowerets; sim
mer, covered, about 25 minutes, or until cauliRowerets
are tender.
2. In small bowl mix egg yolk with cream, stirring
until blended. Add to soup; bring just to boiling point,
stirring constantly. Serve in small bowls, sprinkled with
parsley. Makes about 6 servings.
SUMMER SOUP
Kesaekeitto-Finland
2 |aaspoons sa/|
! cups//cadtancatto|s
I cuppatad,d/cadtan
po|a|oas
I pound/tashpaas, sha//ad
! cuptancau////onata|s
pound/tash sp/nach,
choppad
.
2 |aD/aspoons tagu/at a//
putposa//out
d cupsm//k
|aaspoonpappat
5n/ppadpats/ay
About 35 minutes befoe serving:
l. In large saucepan place 3 cups water and salt;
bring to boil. Add carrots and potatoes; simmer, covered,
10 minutes.
2. Add peas ; caulifowerets, and spinach; simmer,
covered, 10 minutes. Blend four with small amount
of milk until smooth; add to vegetables with remaining
milk and pepper; simmer 5 minutes.
3. Serve in soup bowls or tureen, sprinkled with pars
Cy. Makes to 8 servi ngs.
BOUI LLON WI TH EGG
Fleischbruhe mit Ei-Germany
! !0/ounca can con-
dansadDaa/Dou///on,
und//u|ad
I soupcan na|at
4 aggyo/ks
5n/ppadch/tas
. Heat bouillon with water; when boiling, SI DDCt
for a few minutes.
2. Now place an egg yolk in each soup mug or cup;
carefully fll mug wi th bouillon, so as not to break the
yolk. Sprinkle each with chives, then serve. Each per

son breaks his yolk with spoon, then stirs soup a bit
before dri nking. Makes 4 servings.
LEMON SOUP
Avgolemono Soupa-Greece
o cupsch/ckanbro|h
Y cupuncookadragu/ar
nh/|ar/ca
3 aggs
|oY cup /amon u/ca
About 30 minutes befor. serving:
l . Bring chicken broth to boil ; add rice; simmer until
tender-about 20 minutes.
2. In bowl, with fork, beat eggs; stir in lemon juice,
then about 2 cups hot broth; blend welL Carefully stir
this mixture i nto rest of hot broth; then stir constantly
until hot (do not boil, as soup will curdle). Serve im
mediately. _Makes 4 to 6 servings.
PEA SOUP
Erwtensoep-Holland
pounJqu/ck-cook/ng
graan sp//|paas
3 quar|s na|ar
|aD/aspoons sa/|
|aaspoonpappar
|aaspoon rounJ a//sp|ca
|aaspoonJr/aJrounJ
maroram
Daa/Dou///on cuDa
2 pounds sparar/Ds, cu|
/n|o2r/bp/acas
2 maJ/um|h/ck/aaks
mad/um on/on
cupca/ary, /n ,/nch-
|h/cks//cas
I pounJsmokadsausaa
cupDu||arormarar/na
3 |o4 s//cas nh/|abraad
5n/ppaJpars/ay
I . In large kettle place peas and water; bring to boil ;
then simmer, covered, I hour and 15 minutes.
2. Add salt, pepper, allspice, marj oram, bouillon cube,
and spareribs, trimmed of all fat; stir well . Bring to boil;
simmer, covered, 45 minutes.
3. Meanwhile, halve leeks lengthwise; then wash and
cut into l -inch slices. Peel and cut onion into thin
rings. Add these, with celery and. sausage, to soup;
bring to boi l; simmer, covered, 30 mi nutes, or until
. spareribs are tender.
4. Meanwhile, in medium skillet, heat butter; in it
toast bread, cut into small cubes, until brown and crisp.
Heap in small bowl.
5. Serve soup in one of these two ways: Remove
21
spareribs and sausage from soup; keep warm. Transfer
soup to tureen or soup bowls; sprinkle with parsley;
serve as first course with bread cubes. Follow with
main course of spareribs and sausage, cut into 2-inch
pieces, along with favorite vegetable. Or, remove meat
from spareribs, cut up if needed; add to soup with
peeled sausage in thin slices. Serve as main-dish soup,
with bread cubes, and a tossed crisp salad. Follow with
a hearty dessert. Makes 6 to 8 servings.
CHICKEN BROTH WI TH MEAT BALLS
AND SPI ACH
I
aly
poundchuck, rounJ
|aaspoon sa/|
|aaspoonpappar
I |aD/aspoon sn/ppaJ
pars/ay
2 |aD/aspoonsra|aJ
/armasanchaasa
About 1 hour before serving:
|ab/aspoon packagaJ
Jr/adDraadcrumDs
/ |o d cups unJ//u|aJ
cannaJch/ckan Dro|h
|abou|4 I 3ounca
cans)
I0ouncapackaga/rozan
choppaJsp/nach, |hanaJ
I . In medium bowl combine chuck with salt, parsley,
Parmesan cheese, bread crumbs, and 3 tablespoons
water. With a l-teaspoon measuring spoon, fom it
into small balls.
2. Bring chicken broth to a boi l ; drop meat balls i nto
broth, and cook, uncovered, about 10 minutes. Then
add spinach and continue cooki ng about 5 mi nutes, or
until meat balls and spinach are tender. Serve in soup
boXls. Makes 6 to 8 servings.
ROYAL SOUP
Kongesuppe-N orway
5u||arormarar/na
sma//on/on, m/ncaJ
cup//na/yd/caJcarro|s
O |aD/aspoonsrau/ara//
purposa //our
|aaspoon cayannapappar
O Daa/Dou///on cuDas
I pounJchuck, rounJ
5n/ppadpars/ay
2 |aaspoonssaasonaJsa/|
cuppackaaJJr/aJ
DraaJ crumDs
I a, Daa|an
/z 0-ouncapackaa/rozan
paas
3 |aD/aspoons sharry
l. In l arge saucepan melt 3 tablespoons butter; in i t
saute onion and carrots unti l golden-brown. Add four,
cayenne pepper, and bouillon cubes; then add 5l cups
water and bring to boil, stirring constantly. Simmer,
partially covered, 15 minutes.
2. Meanwhile, make meat balls : Combine ground
chuck wi th cup snipped parsley, seasoned salt, bread
crumbs, and egg. Form into about 25 balls. In large
skillet melt I tablespoon butter; in i t saule meat balls
until brown on all sides. Add to soup, together wi th
22
uncokcd |rozcn pcs and shcrry, simmcr : minutcs.
3. Scrvc as maindish soup i n soup bows, sprinkcd
with parscy. Nakcs about 6 scrvings.
SHRI MP CHOWDER
Chupe de Camarones-Peru
3 tablespoons salad oil
2 cloves garlic, minced
1 large onion, chopped
2 large tomatoes, cut into
eighths
2 cups small potato cubes
teaspoon ground chili
pepper
1 teaspoons seasoned
salt
2 teaspoons salt
teaspoon crushed red
pepper
Few drops Tabasco
Water
1 cups milk
3 medium flounder fillets
cup cream cheese (2
ounces)
pound shelled, deveined
raw shrimp
1 1 2-ounce can whole-kernel
corn
Few sprigs fresh mint
I. n Outch ovcn hcat saad oi, in it saut garic
and onion unti godcnabout IO minutcs. ow add
tomatocs, potatocs, chii pcppcr, scasoncd sat, Il tca
spoons sat, rcd pcppcr, Jabasco, 3 cups watcr, and I
cup mik, bring to boi, stirring occasionay, simmcr,
covcrcd, 20 minutcs.
2. Ncanwhilc, in Ph cups watcr and l tcaspoon
satinskict,simmcrHoundcr hcts6 minutcs,orunti
|orktcndcr,butstimoist. Aso,bcatcrcamchccscwith
cup mik unti vcry smooth.
3. ow stir crcamchccsc mixturc, thcn shrimp and
corn, i nto soup, cookovcrmcdium hcat : minutcs.
4. OrainHoundcrhcts,dividccachinha|crosswisc,
thcn pacc a ha| in cach o| 6 soup patcs. Spoon hot
soup ovcr hcts, garnish with mint. Scrvc at oncc.
Nakcs 6 scrvings.
FRESH MUSHROOM SOUP
Zupa Pieczarkowa-Poland
2 tablespoons butter 0l
margarine
cup chopped onion
3 cups chopped fresh
mushrooms |pound;
2 tablespoons regular all-
purpose flour
teaspoon salt
teaspoon pepper
2 1 0-ounce cans con
densed beef broth,
undiluted
1 soup-can water
About I hour and 1 5 minutes before serving:
I. n hot buttcr, in skict, saut onion unti tcndcr.
Add mushrooms, saut ovcr mcdium hcat bout I 0
minutcs.
2. cnd in Hour, sa t, and pcppcr, sovy add bcc|
broth and watcr. Look, covcrcd, about 30 minutcs.
Scrvcn soupbows. Nakcs6 to U scrvings.
Breads
FRANKFURT CROWN COFFEECAKE
(Pictured opposite)
Frankfurter Kranz-Germany
3 cups sifted regular
all-purpose flour
4 teaspoons double-acting
baking powder
1 cup butter or margarine
Early on day:
1 cups granulated sugar
o eggs, separated
1 teaspoons vanilla
extract
Apricot Glaze, below
I . Starthcatingovcn to Z7> ` . Lrcascan Uby3
inch Jurk` shcad mod.
Z. Si|tHourwithbakingpowdcr.
3. n argc bow , with mixcr at mcdium spccd, mix
buttcr with sugar unti vcry ight and huHy. Add cgg
yoks, onc at a timc, mixing wc a|tcrcach addition.
Nix in vania.
4. Vithmixcratowspccd, mixinhourmixturc j ust
until bcndcd.
: . cat cgg whi tcs unti stiHbut not dry, with rubbcr
spatua, bcnd thoroughy with battcr. Jurn i nto prc
parcd mod.
6. akc I hour and I O minutcs, or until cakc tcstcr,
inscrtcdinccntcr,comcsoutccan. mmcdiatcyrcmovc
|rom pan, coo on wirc rack.
7. |ust bc|orc scrvi ng, sprcad Apricot Lazc ovcr top
o|coHcccakc,cttingcxccssdripdown sidcsaspicturcd.
Nakcs U scrvings.
APRI COT GLAZE: rcss 1 cup apricot jam through a
straincr, stir in I tabcspoon cmon j uicc.
NORWEGI AN WALNUT BREAD
Norsk N1tt Br#-Norway
1 cup sifted regular alf-
purpose flour
1 teaspoon baking soda
1 teaspoon salt
cup chopped walnuts
1 cup unsifted whole-wheat
flour
cup chopped, pitted
dates
1 egg, beaten
1 cup buttermilk
I. Start hcating ovcn to 37>`. Lrcasc 3 cmpty I
ouncc cans.
2. nto mcdiumbowsi|tHourwith bakingsoda and
sa t, add wanuts, whocwhcat Hour, and datcs.
3. Lombinc cgg, buttcrmik, and saad oi, stir i nto
Hour mixturc unti wcl bcndcd. Spoon i nto cans.
4. akc >0 minutcs, or unti godcn and donc. Vith
sma spatua ooscn around cdgcs, thcn turn out on
wirc rack to coo .
: . Scrvc with buttcr or crcam chccsc. Nakcs 3 smaII
Ioavcs.
v
PERUVI AN DOUGHNUTS
Buiuelos-Peru
Rum-Caramel Sauce, below
1 cup sifted regular all
purpose flour
1 teaspoon double-acting
baking powder
1 teaspoon salt
teaspoon anise seeds
cup milk
A few hours before serving:
cup water
O tablespoons butter or
margarine
teaspoon grated lemon
peel
3 eggs, separated
Salad oil
Nakc up HumLaramc Saucc as dircctcd.
1 . Slt togcthcr hour, baking powdcr, and sa t, bcnd
in anisc sccds.
2. n mcdiumsauccpanpacc mik, watcr,buttcr, and
cmon pcc, bring to roingboi. Add hour mixturc a
atoncc, stir unti smooth. Look, stirring unti mixturc
lcavcs sidcs o| pan in ba. Hcmovc |rom hcat, coo
sighty.
23
3. Pow add cgg yoks, onc at a timc, bcating unti
smooth a|tcrcach addi tion. cat cgg whitcs unti stih,
thcn, with argc spoon, stir into cggyokhour mixturc.
1. n argc dccp skictor Outch ovcn hcat I inchcs
saad oi to 370. on dccp|at|rying thcrmomctcr.
: . Ncanwhilc, with tcaspoon, cut oH a sma portion
o| dough, thcn, on wchourcd board, |orm with hands
into a ro about I0 inchcs ongand inch thick. Lut
ro in ha| crosswisc, thcn twistthc twostrips around
cach othcr, |orm into a circc, andprcsscnds togcthcr.
Faccongrcascdwaxpapcr.Hcpcatwithrcsto|dough.
6. ow drop thcsc doughnuts, a |cw at a timc, into
hot oil , |ry unti godcn brown on both sidcs. Vith
sottcd spoon, trans|cr topapcr towcs to drai n.
7. Fic up doughnuts on scrving dish, scrvc warm
with saucc spooncd ovcr thcm. Nakcs about 20.
RUM-CARAMEL SAUCE: n mcdium skict mct I cup
granuatcd sugar unti it |orms a godcn syrup, stirring
occasionay, add cup boiing watcr and stir unti
sugarisdissovcd. Hcmovc|romhcat, add2 tabcspoons
rum, coo .
24
RAI SI N-AND-NUT COFFEECAKE
Potica-Yugoslavia
1/z packaasac|/tadry,
orcakas,yaas|
cupnarm na|ar
cup/ukanarmm//k
cupranu/a|adsuar
! |aaspoon sa/|
3 ayo/ks
Day before, or erly on day:
5//|adrau/ara//purposa
//our
1 cupbu||arormarar/na
Ra/s/n /////n, ba/on
Ma/nu|/////n, ba/on
1 a, baa|an
l. Sprinkle, or crumble, yeast onto warm water to
dissolve. In large bowl combine lukewarm milk, sugar,
salt, and egg yolks until well blended; stir in yeast.
2. In another large bowl place 41 cups sifted four;
with pastry blender, or 2 knives, cut i n butter unti l the
size of large peas. Add to milk mixture, beating well
with a wooden spoon until smooth. Then knead well
i n bowl, gradually adding 5 to 7 tablespoons four.
3. Now, on foured pastry board, roll out dough
i nch thick; fold i t i nto thirds; then repeat rolling and
folding twice more. Form dough i nto a smooth ball and
place i n large, foured bowl . Cover with a piece of wax
paper, then with a towel. Let rise i n warm place (80 F.
t o 8 5 F. ) until doubled-about l t o 2 hours.
4. Punch down dough; then cut i t i n half. On cloth
covered, well-foured board, roll out one of halves i nto
rectangle about inch thick. On i t spread egg-yolk
mixture of Raisin Filling to within l inch of edges.
Then sprinkle with raisin-rum mixture of Raisin Filling.
5. Now starting from long side of rectangle, roll up,
jelly-roll fashion, using hands, then doth to help the
rolling. Fold i n half lengthwise, bringi ng one half
alongside other half; lay to one side i n greased 1 4-by-
1 0-by-2-inch baking pan.
6. Roll out other half of dough i nto rectangle l inch
thick. Spread to within l inch of edges with walnut
mixture of Walnut Filling. Then sprinkle i t witp raisin
rum mixture of Walnut Filling. Roll - up and fold as i n
step 5. Then lay beside frst roll i n baki ng pan. Cover
with towel and let rise i n warm place until doubled.
7. Start heating oven to 3 50 F.
8. When dough has doubled, brush i t with beaten
egg. Then bake 45 minutes, or until light brown and
done. Let cool 5 minutes i n pan; then loosen edges
with spatula and turn out on wire rack. Let cool ; cut
i n half lengthwise; then serve, cut i nto crosswise slices.
Makes 2 cofeecakes.
-
RAI SI N FI LLI NG: Combine 2 cups dark seedless raisins
( 1 2 ounces) and 2 tablespoons rum; let soak. In bowl
blend together 3 egg yolks, l cup granulated sugar, l
teaspoon vanilla extract, grated peel of l lemon, 2
tablespoons hevy cream, and 2 tablespoons packaged
dried bread crumbs.
WALNUT FI LLI NG: Combine cup dark seedless raisins
and l tablespoon rum or brandy; let soak. Place 3 cups
chopped walnuts _ I 2 ounces) i n medium bowl. Place
cup heavy cream and l tablespoon butter or marga-
- rine in saucepan; bring to boi l; then pour over walnuts
and blend well. Now stir in cup granulated sugar,
l egg beaten, grated peel of lemon, and 1 teaspoon
: innamon, blending wel l . Set aside until needed.
EASTER BREAD
Kulich-Russi
2 packaas ac|/tadry, or
cakas,yaas|
cupnarmna|ar
cupm//k,sca/dad
cupranu/a|adsuar
cup ma/|adbu||aror
marar/na
1 |aaspoon tan///aax|rac|
|aaspoonpondarad
cardamom
! |aaspoon sa/|
Day before:
2 |ab/aspoonsgra|ad/amon
paa/
3 as, baa|an
cup cannad |oas|ad,
s//tarada/monds
cup g/acadm/xad/tu/|s
o cupss//|adragu/ara//-
purposa//our
! cups//|adcon/ac|/onars'
sugar
|aaspoons /amon]u/ca
/acadchatr/as
l . Sprinkle yeast onto warm water to dissolve. n
large bowl combine milk, granulated sugar, butter, va
nilla, cardamom, salt, and lemon peel ; when lukewarm,
add yeast, then eggs, stirring until well blended. Add
almonds, reserving 2 tablespoons for later use, and
glaceed fruits.
2. Now gradually beat i n four; turn onto foured board
and knead until smootl and satiny. Place in greased
bowl ; cover with towel, and let ris i n warm place
(80F. to 85 F. ) unti l doubled-about 2 hours.
-
3. Punch down dough, divide in half; then place each
half in a well-greased l Yz-quart round _ casserole or i n
a 3-pound shortening can. Cover and let rise i n warm
place until doubled.
4. Start heating oven to 3 50F.
5 . Bake loaves 3 5 t o 40 minutes, or until golden.
Remove to wire rack; let cool ; remove from casseroles.
6. Combine confectioners' sugar and lemon juice,
blending unti l smooth. Spoon over top of Kulich;
sprinkle with reserved almonds; then decorate with
glaceed cherries. Cover with wax paper until serving
time. Or, i f desired, freezer-wrap and freeze one of
loaves for later use. Serve in wedges. Makes 2 l oaves.
Salads
CHICKEN-AND-CORN SALAD
Chi
l
i
1 cups canned-or Ged
chicken, in chunks
1 B-ounce can whole-kernei
corn, drained
2 medium tomatoes, in
wedges
1 medium green pepper, --
thinly sliced
cup mayonnaise
teaspoon salt
1 teaspoon chili powder
teaspoon pepper
1 tablespoon lemon juice
Lettuce leaves
2 haJd-cooked eggs
I . n mcdium bow pacc chickcn, corn, tomatocs,
andgrccnpcppcr. cndmayonnaisc,sat,chii powdcr,
pcppcr, and cmon j uicc.
2. Add mayonnaisc to chickcn mixturc, toss togcthcr.
acc on cttuccincd saad patc, with guartcrcd cggs
around sidcs o| dish. Hc|rigcratc unti scrvcd. Makcs
1 to 6 scrvings.
GARDEN-CRI SP CUCUMBER SALAD
Kurkkusalaatti-Finland
4 medium cucumbers
Salt
1 cup commercial sour
cream
cup salad oil
teaspoon granulateo
sugar
2 tablespoons snipped
fresh dill
teaspoon pepper
I . Vash, but do notparc cucumbcrs, sicc thcm vcry
thin. acc in bow with I tabcspoon sat, mix thor
oughy, thcn rc|rigcratc about I hour.
2. Orain all watcr |rom cucumbcrs, thcn, to thcm,
add sour crcam, vincgar, saad oi, sugar, di, Il tca
spoons sah, and pcppcr, mixing unti wc bcndcd.
Jrans|cr to saad bow , rclrigcratc unti scrving timc.
Nakcs 6 scrvings.
RED CABBAGE SALAD
"Rotkohlsalat-ermany
2 pounds red cabbage,
finely shredded
-2 teaspoons salt
2 apples, pared, cored,
coarsely grated
Abot 2hours befoe serving:
1 teaspoon caraway seeds
cup white vinegar
I . acc shrcddcd cabbagc in argc bcw, sprinkc
with sat and toss wc. Lct stand at room tcmpcraturc
I : minutcs, stirring ocasionay.
Z. Jo cabbagc add appcs, caraway sccds, vincgar,
saad oi, and 3 tabcspoons watcr. Stir wc, covcr.
25
Hc|rigcratc atcast I hour. Joss bc|orc scrving. Makcs
6 to U scrvings.
GREEK SALAD
Greece
1 small head lettuce, torn
coarsely
1 unpared cucumber, thinly
sliced
2 tomatoes, in wedges
1 cup Feta or Mozzarella
cheese, in small cubes
10 ripe olives
1 small onion, thinly
sliced
1 8-ounce can whole
beets, drained
o anchovy fillets, cut up
1 tablespoon capers
cup olive oil
1 teaspoon oregano
1 teaspoon dry mustard
/ teaspoon salt
I . nargc bow arrangc cttucc, cucumbcr, tomatccs,
chccsc, oivcs, onion, bccts, anchovics, and capcrs.
Z. cat togcthcr oivc oi, vincgar, organo, mustard,
and sa t. our ovcr saad i nbow, toss togcthcr. Makcs
6 scrvings.
AVOCADO SALAD
Haiti
poun cooked shrimp
in shells
1 teaspoon prepared
mustard
1 teaspoons salt
teaspoon pepper
Yt teaspoon garlic salt
3 tablespoons wine vinegar
1 small onion, minced
cup olive oil
1 1 4-ounce can hearts of
palm, cut into about
3-inch slices
, avocados
Few sprigs parsley
Few lettuce leaves
. ShcII and dcvcin shrimp, thcn spit cngthwisc.
2. n mcdium bow combinc mustard, sat, pcppcr,
garic sa t, vincgar, onion, oivc oi, and cmon juicc.
Add hcarts o| pam and shrimp.
3. Lut avocados in hal cngthwisc, rcmovc pits.
Vith tcaspoon, scoop out mcat, thcn add tc shrimp
mixturc. ow toss cvcrything carc|uIy togcthcr, thcn
usc to h avoado shcs. Larnish cach with a parscy
sprig, thcn arrangc on cttucc cavcs on a scrving pat
tcr or individua patcs. Hc|rigcratc unti wc chicd.
Nakcs 6 scrvings.

26
SUMMER SALAD
Sommer Salat-Norway
2 tablespoons butter or
margarine
o large mushrooms,
quartered
! medium head Boston
lettuce
Z small tomatoes, in wedges
8 large radishes, sliced
4 thin slices smoked
salmon
cup commercial sour
cream
cup snipped parsley
! teaspoon dried, or
snipped fresh chervil
!
t
easpoon salt
! teaspoon prepared horse
radish
teaspoon pepper
l. n mcdium skillct mcl t buttcr, in it sautc mush
rooms until goldcn.
2. Jcar lcttucc into picccs, placc in salad bowl with
tomatcsandradishcs,add mushrooms andsalmon, cut
into small picccs.
3. n smal bow bcat togcthcr sour crcam, parslcy,
chcrvil , vincgar, salt, horscradish, and pcppcr. Four
ovcr salad, toss togcthcr. Nakcs 6 scrvings.
HERRI NG SALAD
Sillsalad-Sweden
! !z cups finely-diced,
cooked potatoes
! !z cups finely-diced,
canned pickled beets
! medium apple, cored,
diced
cup minced dill pickle
cup minced onion
Several hours before serving:
!z cup canned Matjes
herring in wine sauce,
minced
! teaspoons salt
teaspoon pepper
! cup heavy cream, whipped
2 hard-cooked eggs, cut
in wedges
Parsley sprigs
I . In mcdium bowl toss potatocs with bccts, applc,
picklc, onion, and hcrring, sprinklc wi th salt and pcp
pcr, |od in whippcd crcam. Hc|rigcratc, covcrcd, until
scrving timc.
2. Scrvc on plattcr, dccoratcd wi th cgg wcdgcs and
parslcy sprigs. Nakcs 6 to8 scrvings.
POTATO SALAD LUCULLUS
Sweden
pounds potatoes,
cooked, pared, sliced
! cup chopped celery leaves
! small onion, finely
chopped
cup mayonnaise
cup salad oil
teaspoon salt
teaspoon pepper
! 2-ounce can anchovy
fillets
Lettuce leaves
3 hard-cooked eggs, halved
.
I . n mcdium bowl placc potatos, cclcry lcavcs, and
onion. n sma bow combinc mayonnaisc, saad oi,
vincgar, sat, pcppcr, and lO anchovy hcts, choppcd.
Four ovcr potatocs, thcn blcnd carc|ully.
2. inc salad platc with lcttucc lcavcs, on thcm ar-
rangc potato salad. Larnish with rcst o| anchovy hllcts
and cgg halvcs. Hc|rigcratc until scrving timc. Makcs
6 scrvings.
SWISS-CHEESE SALAD
Switzerland
pound natural Swiss
cheese, cut into thin,
small squares
3 stalks celery, thinly
sliced
8 large radishes, sliced
1 small onion, chopped
! teaspoon prepared horse
radish (optional
! teaspoons seasoned
salt
teaspoon pepper
2 teaspoons prepared
mustard
Lettuce leaves
Green-pepper rings
Parsley sprigs
I . Lombinc chccsc, cclcry, radishcs, and onion. cat
togcthcr salad oil , vincgar, horscradish, scasoncd sat,
pcppcr, and mustard. Add to chccsc mixturc, bcnd
vvcll . Narinatc 30 minutcs i n rc|rigcrator.
2. ow lincsaad platcwith lcttucc lcavcs, pilc salad
inccntcr,surroundcdwithgrccnpcppcrrings andpars
lcy. Nakcs 6 scrvings.
CELERY-APPLE-STUFFED TOMATOES
Switzerland
olarge tomatoes
Salt
Pepper
2 cups finely-sliced celery
2 cups very coarsely-grated,
unpared apples
cup lemon juice
! teaspoon granulated sugar
Early on day:
cup commercial sour
cream
! tablespoon prepared
horse-radish
Snipped chives
Water cress
oradish roses
I . Lut inch slicc |rom stcm cnd o| cach tomato,
with spoon, scoop out pulp and rcscrvc it. Sprinklc
tomato cups with I tcaspoon sat and tcaspoon pcp

pcr, invcrt on pattcr, rc|rigcratc.
Z. n bow toss cccry with appcs, cmon j uicc,
tcaspoon sat, and sugar, rc|rigcratc.
3. Lombinc sour crcam, saad oi, horscradish,
tcaspoon sat, and tcaspoon pcppcr, rc|rigcratc.
4. Orain rcscrvcd tomatopup, coarscy chop cnough
o| it to mcasurc I cups, rc|rigcratc.
Joss appc mixturc with sourcrcam mixturc, thcn
tomato pup. Osc to h tomato cups, arrangc on argc
pattcr, sprinkc with snippcd chivcs. Larnish with
watcr crcss and radish roscs. Nakcs 6 scrvings.
SHRI MP SALAD
Kung Yam-Thailand
1 cup grated fresh, or
canned flaked coconut,
firmly packed
1 cup light cream
2 pounds shrimp, shelled,
deveined
2 teaspoons salt
1 large bay leaf
1 tablespoon olive oil
3 shallots, chopped
2 large green peppers,
chopped
2 apples, pared, coarsely
grated
cup broken pecans
cup soy sauce
Lettuce leaves
I . Lombinc coconut and crcam, bring to boi . Loo
30 minutcs, drain oH crcam, rc|rigcratc i t. Oiscard
coonut.
Z. Ncanwhic, cook shrimp in 2 cups boiing watcr
with sat and bayca|, covcrcd, about : minutcs. Orain,
spit in havcs cngthwisc, rc|rigcratc.
3. n oivc oi, in skict, saut garic and shaots
unti godcn. Lombinc grccn pcppcrs, appcs, pccans,
garic mixturc, soy saucc, and rcscrvcd crcam. toss,
rc|rigcratc 45 minutcs.
n argc pattcr arrangc cttucc, on it pacc shrimp,
thcn appc mixturc. Nakcs 6 scrvings.
CUCUMBER-YOGHURT SALAD
T arator od Krstavaca-Yugoslavia
2 cucumbers, pared, thinly
sliced
Salt
teaspoon peper
green pepper, thinly
sliced
Yt cup yoghurt
1 . 5prinkc cucumbcrs with 1 tcaspoon sat, ct stand
I S minutcs. Jurn i nto sicvc, prcss wi th spon to
squcczc out iquid, turn into saad bow .
2. Add tcaspoon sat, pcppcr, grccn pcppcr, and
yogburt,tosswc . Hc|rigcratcuntiscrvingtimc. Jhcn
scrvc on saad patcs. Nakcs 4 scrvings.
27
Meat Mai n Di shes
FLANK STEAK ROLLED AND FI LLED
Malaya-Chili
1 2-pound flank steak
teaspoon salt
teaspoon thyme
teaspoon pepper
1 medium onion
parsley
3 tablespoons red wine
vinegar
cup fresh bread crumbs
cup chopped cooked
spinach
Evening before:
Yt cup cooked or canned
peas
cup finely-grated carrot
1 tablespoon grated
Cheddar cheese
1 hard-cooked egg, chopped
3 cooked bacon slices,
crumbled
1 1 0-ounce can con
densed consomme,
undiluted
Vash and dry hank stcak, with sharp kni|c, scorc onc
idc o| it in diamondpattcrn. Jhcn sprinkc both sidcs
with sa t, thymc, andpcppcr. Facc stcak in argc bow
with onicn, parscy, and vincgar. Lovcrbow with |oi,
rc|rigcratc about 20 hours.
I . nargcbow combincbrcadcrumbs, spinach,pcas,
carrot, chccsc, choppcd cgg, and bacon, spoon onto
scorcd sidc o| stcak, thcn pat it unti it ncary cxtcnds
to cdgcs. Jhcn ro up, jcyro |ashion, and tic sc
curcy, at I inch i ntcrvas, wi th string.
2. nhotsaadoi, i nOutch ovcn, brown rocd stcak
wc on a sidcs-about I : to Z0 minutcs. Add onion
vincgar mixturc in which mcat marinatcd, add con
sommc. Simmcr, covcrcd, at cast I hour and 30 min
utcs, or unti stcak i s |orktcndcr.
3. Arrangc stcakonhcatcdpattcr,rcmovcstringsand
scrvc siccd. Skim sur|acc |at |rom gravy and pass.
Nakcs 6 scrvings.
BEEF-CARROT ROLLS
England
8 top round steak slices,
each inch thick
(about A pounds)
Instant meat tenderizer
1 6 medium carrots
2 large onions, sliced
1 large stalk celery,
cut up
12 sprigs parsley, tied
together
! teaspoons salt
Yt teaspoon pepper
1 1 0-ounce can con
densed beef broth,
undiluted
2 tablespoons regular all
purpose flour
2 tablespoons cold water
1 . Jrcat stcak siccs with mcat tcndcrizcr as abc
dirccts. Jhcn wrap cach mcat sicc around a carrot,
28
tic. n buttcr, in Outch ovcn, brown mcat roll s wcl l .
2. Add rcmainingL3IIOlS, OHIOHS, cclcry, andparslcy,
sprinklcwith saltandpcppcr, pouron bcc|broth. Sim
mcr, covcrcd, 45 minutcs, or until tcndcr. Hcmovc
mcat rolls, untic.
3. nto gravy stir hour bcndcd smooth with watcr,
cok until thickcncd. Add mcat rolls, hcat. Scrvc with
hot, huHy mashcd potatocs. Nakcs 4 scrvings.
MEAT AND VEGETABLE SOUP
( Pi ctured opposite)
Pot au Feu-France
3 pounds soup bones
(including 2 or 3 marrow
bones)
2 pounds boned beef chuck
2-pound broiler-fryer,
cut u
2 large bay leaves
medium onion
o whole cloves
teaspoon peppercorns
2 tablespoons salt
Several parsley sprigs
teaspoon thyme
teaspoon seasoned salt
! teaspoon monosodium
glutamate
Day before:
2 beet-bouillon cubes
teaspoon seasoned .
pepper
2 medium onions, cut in
- half
2 medium carrots, cut in
thirds
2 parsnips, halved length
wise
wedge cabbage (about
pound)
white turnip, quartered
2 medium leeks, halved
lengthwise
Snipped parsley
I . nlargckcttlcplaccsoupboncs, chuck,andchickcn
giblcts. Add 3 quarts cold watcr, bring to boil, thcn,
with spoon, skim sur|acc until i t` s clcar o| any hoating
particlcs.
2. Attach bay lcavcs onto onion with wholc clovcs,
add tobroth withpcppcrcorns, sal t, parslcy, and thymc,
simmcr, covcrcd, 2 hours.
3. `ow add chickcn, simmcr 30 minutcs. Hcmovc
kcttlc|romhcat, discardonion, giblcts, and soupboncs,
rcscrving marrow boncs. Hcmovc marrow boncs, mcat,
and chickcn, strain broth, rinsc kcttlc, thcn rcturn
broth, mcat, chickcn, and marrow boncs to kcttlc,
rc|rigcratc.
I . Hcmovc |at |rom sur|acc o| broth.
2. ow add scasoncd salt, monosodium gl utamatc,
bouillon cubcs, scasoncd pcppcr, onions, carrots, pars
nips, cabbagc, turnip, and lccks, bring to boi l , simmcr,
covcrcd, 30 minutcs, or until vcgctablcs arc tcndcr.
3. Jrans|cr vcgctablcs and chickcn to largc soup tu
rccn, cut chuck into scrving picccs, thcn add, along
vith broth, to turccn. Sprinklc with snippcd parslcy.
Scrvc in opcn soup platcs with |ork, kni|c, and spoon.
I| dcsircd, sprcad marrow on toastcd rcnch brcad.
Makcs scrvings plus lc|tovcrs.
CARBONADES OF BEEF
Carbonades de Boeuf-France
% cup salad oil
2 pounds beef round, in -
inch cubes
2 medium onions, thinly
sliced
% cup regular all-purpose
flour
! 7z cups hot water
cup beer
clove garlic, minced
bax leaf
2 teaspoons salt
Vz teaspoon granulated
sugar
teaspoons. vinegar
teaspoon nutmeg
_Sprig parsley
% teaspoon oregano
o to 8 2-inch bread squares,
generously spread with
prepared mustard
About 2 hours and 30 minutes before serving:
I . Start hcating ovcn to 32: `.
2. n largc skillct hcat 2 tablcspoons salad oi , add
bcc|, a |cw picccs at a timc, browning thcm quicky
on all sidcs, thcn rcmoving.
3. Add2 tablcspoonsoilandonions, brown thcmwc .
Stir in hour, thcn hotwatcr, bccr, garlic, bay lca|, sat,
sugar, vincgar, nutmcg, parslcy, and organo. Hcturn
mcat to skilct, bring to boil, thcn turn into 2 to 2
quart casscrolc.
4. Bakc, covcrcd, about 2hours, or until bcc| i s|ork
tcndcr.
About 20 minutes before meat is done:
HcmovcLarbonadcs|romovcn. Jurnovcntcmpcraturc
up to 3 :0`. Skim all |at |rom sur|acc, thcntop wi th
mustardsprcad brcad squarcs. Spoon a littlc o| thc
gravy ovcr brcad, thcn rcturn uncovcrcd casscrolc to
ovcn until baking timc is up and brcad is brown and
crisp. Nakcs 4_< : scrvi ngs.
.
SAUERBRATEN
Germany
3%-pound piece round
steak, about 7z inches
thick
! tablespoon salt
teaspoon pepper
4 whole cloves
8 peppercorns
2 bay leaves
2 medium onions, sliced
! medium carrot, sliced
cup chopped celery
cup-red wine vinegar
4 cups cold water
% cup regular all-purpose
flour
tablespoon granulated.
sugar
gingersnaps, crushed
Three to four days before serving:
Flacc stcak in shallow cnamcl or glass dish. Lombinc
salt, pcppcr, clovcs, pcppcrcorns, bay lcavcs, onions,
carrots, cclcry, vincgar, and watcr. Four ovcr mcat,
covcrwith saran, rc|rigcratc to marinatc.
I . Hcmovc stcak |rom marinadc, dry with papcr
towcls. Hcscrvc marinadc.
29
30
Z. n Iargc Outch ovcn hcat saad oi , in it brown
mcat wc on both sidcs, thcn rcmovc.
3. Jo drippings in Outch ovcn,add hour and sugar,
brown lightly, scraping bottom o| pan wcl l , stir in
rcscrvcd marinadc, bring tc boil, stirring. ow add
stcak, simmcr, covcrcd, 3 hours, or unti tcndcr.
1. Hcmovc stcak to board, carc|uy rcmovc sur|acc
|at |rom gravy. Stir in gingcrsnaps, thcn simmcr a
|cw minutcs.
:. Ncanwhic, cut mcat into inch siccs, arrangc
on hcatcd scrving dish. Four somc o| gravy ovcr mcat,
passrcstingravyboat.Lspcciallyniccwithhotnoodcs,
mashcd potatos, or dumpl ings. Nakcs 6 scrvings.
BEEF ESZTERHAZY
Eszterhazy Rostelyos-Hungary
1 round steak, l -inch thick
(about 1 pounds)
Seasoned salt
Regular all-purpose flour
2 to 3 tablespoons
shortening
Z stalks celery, sliced
2 carrots, sliced
1 large onion, sliced
cup snipped parsley
pound fresh mushrooms,
quartered
1 tablespoon paprika
2 beef-bouillon cubes
cup commercial sour
cream
About I hour and 30 minutes before serving.
l . Hub stcak with scasoncd salt, hour ighty. nski
lct hcat shortcning, in it brown mcat on both sidcs,
rcmovc.
2. Jo drippings in skict add cccry, carrots, onion,
parscy,andmushrooms, saut a |cw minutcs, thcn stir
i n paprika and 2 tablcspons hour. ow add bouion
cubcs and Z cups watcr, bring to boi, stirring. Hcturn
mcat to skict, simmcr, covcrcd, 60 to 70 minutcs, or
unti |orktcndcr.
3. n bow bcat sour crcam, sowIy add part o| gravy
|rom skict, whic bcating. Hcturn to skict, bring
amost to boi, stirring. Scrvc, siccd, with noodcs.
Nakcs 6 scrvings.
HUSSAR ROAST
Pieczen Hazarsk-Poland
/ cup butter or margarine
to 6-pound bottom round
roast
1 cup canned condensed
beef broth, undiluted
1 large onion, quartered
Salt
2 cups fresh bread crumbs,
packed
3 large onions, grated
teaspoon pepper
cup melted butter
2 tablespoons regular all
purpose flour
I . n 1 cupbuttcr, in Outchovcn, ovcrmcdiumhcat,
brownroastwcllon allsidcs. Addbcc|broth, quartcrcd
onion, and 2 tcaspoons salt. Simmcr, covcrcd, 2l to
3 hours, or until tcndcr, turning now and thcn.
Z. Ncanwhic, in bow combinc brcadcrumbs, gratcd
onions, Z tcaspoons sat, pcppcr, and mctcd buttcr.
3. Hcmovc roast|rom Outch ovcn, untic, wi th knilc,
cut about inchthick crosswisc sIiccs |rom top ol
roast to about I inch |rom bottom. ow pacc somc ol
brcadcrumb mixturc bctwccn cvcry two sliccs. Jhcn
inscrt 2 woodcn skcwcrs about 3 inchcs into cach cnd
o| stuHcd roast.
1. Skim a |at |rom drppings n Outch ovcn, pIacc
roast in Outch ovcn, sprinkc with hour. Simmcr,
covcrcd, 30 minutcs.
:. ^rrangc roast on hcatcd pattcr, rcmovc skcwcrs.
Nakcs 6 scrvings.
BRAI SED SHORT RI BS
Kalops-Sweden
1 tablespoon butter or
margarine
3 pounds short ribs, cut
into 2-inch pieces
1 medium onion, sliced
1 teaspoons salt
teaspoon white pepper
Z teaspoons granulated
sugar
teaspoon whole allspice
2 bay leaves
1 tablespoon regular all
purpose flour
tablespoon instant
powdered cream
I . Hcat Outch ovcn unti vcry hot, add buttcr, thcn
short ribs. Look ovcr high hcat unti ribs arc vcry
wc browncd on a sidcsabout Z0 minutcs.
Z. Jo ribs in Outch ovcn add onion siccs,push thcm
down i nto |ataroundribs, thcncook a minutc or so,or
until browncd. ^dd sat, pcppcr, I tcaspoon sugar,
aspicc, baycavcs, and I cupwatcr. Smmcr, covcrcd,
I hour and 30 minutcs, or unti mcat is vcry lork
tcndcr.
3. Hcmovc ribs to hcatcd pattcr, kccp warm. Skim
about l cup |at |rom sur|acc o| gravy, aso rcmovc
allspicc and bay cavcs. Stir l cup watcr i nto hour
unti smooth, sowy add, stirring, to gravy, cok untiI
thickcncd. Stir n powdcrcd crcam and I tcaspoon
sugar and cnough watcr to makc gravy thc consistcncy
you likc, bring to boi oncc, thcn pour ovcr ribs and
scrvc immcdi atcy. Nakcs > O 6 scrvings.
BEEF AND CORN
Pastel do Choclo-Chili
margarine
1 large onion, chopped
1 2-ounce can whole-kernel
corn
1 cups canned tomatoes
2 teaspoons salt
1 tablespoon salad oil
pound chuck, ground
1 teaspoon granulated
sugar
cup seedless raisin<
4 green olives, sliced
(optional)
I . n buttcr, in argc skict, saut onion untigodcn,
add corn, tomatos, and I tcaspoon sat, cok ovcr Iow

hcat about U to I 0minutcs.
Z. NcanwhiIc, in mcdium skiIct, hcat saIad oiI, add
chuck, sugar, and I tcaspoon saIt, sautc, stirring occa
sionay, unti mcat amost oscs its rcd coor, thcn add
raisins and oIivcs, cook Z minutcs Iongcr.
3. nanUinchroundorsguarcdish,aItcrnatcZinch-
widc rows o| mcat a
j
d corn mixturcs, making lour in
aII. Nakcs 1 scrvings.
STUFFED CABBAGE WITH
HORSE-RADISH SAUCE
(Piotured OM page B2)
Fyldt Hvidkaal-Denmark
pound round beef, ground
twice
pound pork shoulder,
ground twice
large onion, grated
2 eggs, beaten
cup packaged dried
bread crumbs
1 tablespoon salt
teaspoon pepper
teaspoon mace
3-pound green cabbage
2 cups hot water
1 cup milk
teaspoon salt
opeppercorns
Snipped parsley
Horse-radish Sauce, below
I . nbowI,withlork, bIcndgroundmcats with onion,
cggs, brcad crumbs, I tabcspoon saIt, pcppcr, macc,
andmik, rclrigcratc.
Z. hcmovc witcd Icavcs lrom cabbagc, cut ! inch
sIicc|romtopo|cabbagc,rcscrvcsIiccandIcavcs.Vith
paring kni|c, scoop out ccntcr ol cabbagc, Icaving
inchthick shcII .
3. Pow, hrmIy pack mcatmixturc into cabbagc shcII,
rcpIacc !inch sicc |rom top, thcn top with wiItcd
cavcs. Jic up cabbagc with string, sccuring top and
witcd Icavcs. lacc i n Iargc kcttIc, add hot watcr, 1
tcaspoonsaIt,andpcppcrcorns. Simmcr,tightIycovcrcd,
I hour and I > minutcs, or untiI mcat hIIingis hrm to
touch.
1. i|t cabbagc onto hcatcd pIattcr, rcmovc string
and wi tcd cavcs. SprinkIc with parsIcy. Scrvc cut
intowcdgcs,passHorscradishSaucc. Nakcs6scrvings.
HORSE-RADISH SAUCE: ntoZtabcspoonsmcItcdbut
tcr or margarinc in sauccpan, stir Z tabIcspoons hour,
stir in ll cups canncd condcnscd chickcn or bcc|
31
broth, undiIutcd, a IittIc at a timc. Add 3 tabIcspccns
cmon uicc, tcaspoon sat tcaspon if bcl brom
is bcing uscd), M tcaspccn pcppcr, I tabIcspcon gran-
uIatcdsugar, and l cupprcparcdhorscradish. Simmcr
Z or 3 minutcs. Nakcs I cups.
GREEK PARSLEY-MEAT BALLS
Greece
Y cup packaged dried
bread crumbs
cup milk
medium onion, chopped
cup water
1 pound chuck, ground
Snipped parsley
! egg
1 clove garlic, minced
teaspoon oregano
1 teaspoon salt
teaspoon pepper
margarine
2 tablespoons lemon juice
or red wine vinegar
Early on day, or about 1 hour before serving:
I . ct brcad crumbs soak in miIk untiI so|t. n smaI
sauccpan combinc onion and watcr, cook, covcrcd,
untiI watcr is aImost gonc and onions arc transparcnt.
Z. n mcdium bowI thoroughIy mix chuck, 1 cup
snippcd parsIcy, cgg, garIic, orcgano, saIt, pcppcr,
soakcd brcad crumbs, and onion. orm intobaIs about
ll inchcs in diamctcr, pIacing on waxpapcrcovcrcd
cookic shcct, rc|rigcratc unti nccdcd.
I . n argc skiIIct hcat buttcr, in it sIowIy brown
mcat baIIs wcII on aI sidcs. Jhcn trans|cr baIs to
hcatcd scrving dish or pIattcr.
Z. lour Icmon j uicc i nto hot skict, scrapc up and
bIcnd drippings with j uicc, thcn pour ovcr mcatbaIIs.
SprinkIcwith aIittcsnippcdparslcy.Nakcs> scrvings.
MEAT-AND-POTATO PIE
Moussaka a la Bas-Greece
Butter or margarine
1 cups chopped onions
Salt
Pepper
parsley
1 large tomato, peeled,
sliced
3 medium potatoes, pared,
thinly sliced
2 tablespoofS regular all
purpose flour
1 cup milk
'
cup grated Parmesan
cheese
1 egg yolk
I . Start hcating ovcn t o3>0`.
2. n Iargc skict mct 3 tabIcspoons buttcr, i n i t
saut onions unti tcndcr, add chuck, I tcaspoon sat,
l tcaspoon pcppcr, and parscy, brown quickIy. Add
tomato and 1 cup watcr, simmcr, uncovcrcd, Z0 min-
utcs, or unti most o| iquid i s absorbcd.
3. Lrcasc wcll on UbyHbyZinch baking dish, on
bottom arrangc ha| o| potato siccs, sprinkc with 1
tcaspon sat, top with chuck mixturc, thcn rcst of

potatos, in rows, sprinkc with tcaspoon sat.
1. n doubc boicr mc t 2 tabcspoons buttcr, stir i n
hour and tcaspoon sa t, unti bcndcd, thcn sowy
stirin milk and chccsc. Look, stirringconstanty, unti
smooth andthickcncd. nsmadish, mixcggyokwith
somc o| saucc, thcn stir into rcst o| saucc. Sprcad
cvcny ovcr potatocs.
>. akc I hour, or unti potatocs arc goldcn and
tcndcr. Nakcs 1 to 6 scrvings.
ROYAL ZUCCHI NI PARMESAN
Italy
2 medium onions, chopped
! 1 6-ounce can sdid-pack
tomatoes
1 B-ounce can tomato sauce
! 6-ounce can tomato paste
! green pepper, chopped
1 cup grated process
Cheddar cheese
! teaspoon salt
teaspoon garlic salt
Yt teaspoon oregano
4 medium zucchini, sliced
inch thick
cup grated Parmesan
cheese
I . nOutch ovcn saut chuck and onions in saad oil
unti mcat is brown and crumby.
2. Start hcating ovcn to 3:0.
3. Jomcat, add tomatocs, tomatosaucc, tomatopastc,
and grccn pcppcr, simmcr, uncovcrcd, stirring occa
sionaly, I0 minutcs. Jhcn blcnd in Lhcddar chccsc,
sa t, garlic sat, organo, and zucchi ni , simmcr, un
covcrcd, : minutcs. Jurn mixturc into I 2byHby2
inch baking dish, sprinkc with Farmcsan chccsc.
1. akc 1: minutcs,oruntil1opisbrowncdandcrusty.
g
akcs H scrvings.
STUFFED GREEN PEPPERS
(Pictured opposite)
Chilis Rellenos-Mexico
10 medium green peppers
cup olive oil
2 pounds chuck, ground
cup canned tomato paste
cloves garlic, minced
6 teaspoons chili powder
Z teaspoons salt
cup finely-chopped
canned blanched almonds
Salad oil
cup regular all-purpose
flour
3 eggs
1 cup packaged dried
bread crumbs
I . Lut around stcm o| cach pcppcr, rcmovc sccds
andpulp, discard. Lookpcppcrsi nboiingsa tcdwatcr
tocovcr : minutcs, drain, lctcoo : minutcs.
2. Ncanwhilc, i n skilct hcat oivc oi , add chuck,
tomato pastc, garic, chii powdc
,
, salt, and amonds,
saut ovcr ow hcat, stirring, : minutcs, cool sighty.
3. n ccctric skilct or sauccpan, hcat I i nchcs o|
33
saad oi to 37> . on dccp|at|rying thcrmomctcr.
Ncanwhic, stuH pcppcrs with mcat mixturc, ighty
sprinkc mcat with hour. n pic platc, bcat cggs with
|ork, dip cachpcppcri nto cgg, thcni ntobrcadcrumbs.
1. rypcppcrsinhotoi, turningoncc, untibrowncd
on al sidcs. Scrvc hot in ring, hcap canncd rcd bcans
in ccntcr, garnish with tomato wcdgcs, i| dcsircd.
Nakcs I 0 scrvings.
HAMBURGER BAKED AS PIE
( Pictured on page 3!)
Bobotie-South Africa
margarine
cups chopped onions
Z cups fresh bread crumbs
cup milk
3 pounds chuck, ground
three times
! egg
1 to Z tablespoons curry
powder
2 teaspoons salt
2 tablespoons plum jam
cup ground canned
blanched almonds
3 bay leaves
Z lemons, sliced
Lemon leaves
Z pimento strips
I . Start hcating ovcn to 3>0.
2. n small skict mc t buttcr, i n i t saut onions
until godcn. Soak brcad crumbs in mik. Jhoroughy
combinc chuck, cgg, onions, curry powdcr, sat, pum
jam, cmon j uicc, amonds, and brcadcrumb mixturc.
3. n bottomo| ungrcascd I 0inch pic patcorround
baking dish, ay bay cavcs. n top, arrangc mcat mix
turc, patting it with |ork to ht patc.
1. Bakc I hour, thcn drain oH any cxccss moisturc.
: . Scrvcwith cmon siccs and cmon cavcs arrangcd
in bordcr around cdgc as picturcd. n top ccntcr, ay
a lcmon sicc that has bccn cut ha|way through and
twistcd, with a pimcnto strip on cithcr sidc. Scrvc in
wcdgcs. Nakcs H to I0 scrvings.
WI ENER SCHNITZEL
Austria
6 anchovy fillets
6 thin lemon slices
Bottled capers
Sweet-dill-pickle strips
Fresh horse-radish
(optional)
flour
1 teaspoon salt
teaspoon pepper
pounds veal steak,
cut into 6 pieces, then
pounded inch thick
Z eggs, beaten
cup packaged dried
bread crumbs
parsley
I . Hol cach anchovy i nto circc with hoow ccntcr,
sct on lcmon slicc, h ccntcr with capcrs. Jhiny sicc
dillpicklc strips. Vi th kni|c, shrcda ittchorscradish.
Hc|rigcratc all.
2. Mix four with salt and pepper. Dip veal pieces
I four mixture, then i n eggs, then crumbs.
3. Slowly heat large skillet; i n i t melt cup butter.
In hot butter, brown veal quickly on both sides, a few
pieces at a time. Over low heat, cook veal slowly about
I 5 minutes, or until tender; remove to heated platter;
keep warm.
1. In same skillet, brown remai ni ng butter; stir in
lemon j uice and parsley; pour over veal . Top each
piece with lemon slice, pickle on one side of lemon
slice, horse-radish on other. Makes 6 servings.
VEAL CUTLETS PONT D'AVROY
Belgium
! pound ||/n taa| cu||a|s
5a||
Fappar
2 |o 3 |ab|aspoonsbu||ar
ormargar/na
! |ab|aspoon ragu|ara||-
purposa/|our
!a cup|/g||craam
2 |o 3 |ab|aspoonsg/n
I . Sprinkle cutlets with salt and pepper. In skillet
heat butter; in i t brown cutlets on both sides; transfer
to serving dish.
2. Into drippings in skillet, stir four, then Y cup
water, cream, gin, and Y teaspoon salt; bri ng to boil,
stirring. Simmer I minute; pour over cutlets. Makes
1 to 6 servings.
CHRISTMAS PI E
Tourtiere de Noel-Canada
5//|ad ragu|ar a||-purposa
/|out
5a||
6u||arormargar/na
! cup c|oppadon/ons
2 c/otasgar|/c, m/ncaJ
poundgroundtaa|
!z poundground|aanpork
|aaspoon pappar
!z |aaspoon a||sp/ca
! |aaspoonsaasonaJsa||
2 |aaspoons Morcas|ars|/ra
cup m/|k
2 cups d/cad, cookaJ
c|/ckan
! agg, baa|an
Early on day, or about 2 hours before serving:
I . In medium bowl combi ne 2 cups four and Y tea
spoon salt; with pastry blender or 2 knives, cut in
cup butter until like corn meal . Now .add 2V2 to 3
tablespoons water; toss quickly together; then form
into a smooth bal l . Use part of this pastry to completely
line 9-inch pie plate; then trim even with edge of
plate. Refrigerate rest of dough until needed.
2. In medium skillet heat 2 tablespoons butter; in i t
saute onions and garlic until brown. Now add veal
and pork and brown lightly; then blend i n I teaspoon
sal t, pepper, allspice, seasoned salt, Worcestershire, and
I tablespoon four; add Y cup water and milk; bring
to boi l , stirring. Pour meat mixture i nto pastry-lined
pie plate, spreading i t evenly; over it arrange chicken.
3. Start heating oven to 3/: `.
1. Roll out almost al l of remaini ng dough i nto a
circle, slightly larger than pie plate. Place on top of
pie flling; trim edges Y inch larger than bottom crust;
then turn i t under bottom crust, lightly pressi ng edges
of top and bottom crusts together, i n scalloped efect.
Brush top wi th beaten egg; then cut a few slits to allow
steam to escape.
5 . With small star-shaped cookie cutter, cut out d
few stars from remai ni ng pastry; arrange on top of
piecrust; brush with egg.
6. Bake I hour, or until top pastry is golden. Let
stand l O mi nutes.
7. Serve hot, or cold, cut i nto wedges, at a bufet
supper or luncheon, wi th a mixed green salad. Makes
H servings.
VEAL AND PORK GOULASH WI TH
SAUERKRAUT
Szekely Goulyas-Czechoslovakia
! poundtaa|s|ou|dar,
/n !!z/nc| cubas
! poundporks|ou|dar, /n
!/nc| cubas
2 |ab|aspoons sa|ado/|
2 |ab|aspoonscaranaysaaJs
! ! -pound! ! -ounca can and
! ! 4ounca can
sauarkrau|
! |aaspoon sa||
! cups commarc/a| sour
craam
Fapr/ka
I . In Dutch oven, over medium heat, saute veal and
pork i n salad oil unti l brown on all sides. Stir i n cara
way seeds, sauerkraut, and sal t. Simmer, tightly cov
ered, over low heat about I hour and 30 mi nutes, or
until meat is tender.
2. Blend in I cup sour cream; bring to boi l . Heap
on serving platter. Spoon remaining Y cup sour cream
here and there over sauerkraut; sprinkle generously
wi th paprika. Serve with boiled potatoes. Makes about
6 servings.
VEAL WI TH PI NEAPPLE
Denmark
6u||arormargar/na
pounJ/ras| mus|rooms,
s|/cad
5a||
Fappar
! poundtary||/n taa|
cu||a|s
4 s|/cas /ras| p/naapp|a
cup|aaty craam
I . In 2 tablespoons butter, i n saucepan, saute mush
rooms until tender; sprinkle with Y teaspoon salt and
teaspon pepper.
2. Sprinkle veal cutlets wi th I teaspoon salt and
teaspoon pepper. In large skillet melt cup butter;
in i t brown veal quickly on both sides, a few pieces
M
W
J0
at a timc, rcmovc to hcatcd plattcr. n samc skillct
brown pincapplc rings, cut i n halvcs, adding ! tablc
spon buttcr, i| nccdcd, rcmovc to hcatcd pattcr.
3. JoskiIIctaddmushrooms,l cupwatcr,andcrcam,
hcat, pourovcrvcaI . Nakcs 1 scrvings.
ROLLED STUFFED VEAL ROAST WITH
POTATO DUMPLI NGS
(Pi ctured OM page 3!)
Kalbsnierenbraten mit Kartoffelkloessen-German)
1 boned breast of veal,
stuffed with 2 veal
kidneys, rolled, then
tied (about 3 pounds)
4 teaspoons seasoned salt
2 teaspoons onion salt
Shortening
1 medium carrot, cut in
half
1 large onion
Regular all-purpose flour
2 teaspoons paprika
2 bay leaves
6 whole cloves
1 teaspoon rosemary
1 teaspoon basil
Fried Onion Rings, below
Potato Dumplings, below
I . HLb vcal with scasoncd sal t and onion sal t. n
argc Outch ovcn hcat 3 tabcspoons shortcning, in i t
brown vca, carrot, andoniononaI sidcs, thcn rcmovc
|rom Outch ovcn. nto drippings stir 3 tablcspoons
hour and paprika, brown ighty.
2. ow add bay cavcs, covcs, roscmary, basi, and
1 cups watcr, bring to boi, stirring constanty. Hcturn
vca, carrot, and onion to Outch ovcn, cook, covcrcd,
2 hours, or unti vcaI is |orktcndcr.
3. Ncanwhic, makc ricd nion Hings. Also, about
30 minutcs bc|orc vcal is donc, start making Fotato
Oumplings.
.
1. Vhcn vca is donc, rcmovc string, thcn cut into
inch sliccs, arrangc along ccntcr o| largc hcatcd
scrving pattcr. Vith sottcd spoon rcmovc dumplings
|rom kcttc, arrangc bcsidc vca with onion rings ovcr
thcm. Strain gravy, spoon part ovcr mcat, pass rcst.
Scrvc with buttcrcd russcls sprouts and onions, with
raspbcr shcrbct |or dcsscrt. Nakcs 6 scrvings.
FRI ED ONI ON RI NGS: Lut I mcdium onion into thin
rings, coat wcll with rcgular allpurposc hour, thcn
saut in salad oi , in mcdium skillct, until goldcn
brown. Orain on papcr towcIs. Kccp warm untiI rcady
to scrvc.
POTATO DUMPLI NGS: Nakc up I Uscrving packagc
instant mashcd potatocs as labcl dirccts, but using I
cups watcr, ! cup milk, and I tcaspoons sat, and
omi tting buttcr. nto potatocs blcnd 1 tcaspoon pcp
pcr, l tcaspoon nutmcg, 2 cggs, bcatcn, and cup
rcgularapurposchour, bcat unti smooth.Vithpalms
o| hands |orm mixturc into Zinch balls, drop thcm
into kcttlc o| gently boiling, saltcd watcr, simmcr I :
minutcs, or unti donc. Vith slottcd spoon, rcmovc to
pIattcr.
RAGOUT OF VEAL WITH CASHEWS
Haiti
3 tablespoons salad O
2 pounds veal shoulder,
cut into l -inch cubes
1 teaspoon regular all
purpose flour
teaspoon pepper*
1 teaspoon salt
1 large clove garlic,
minced
1 tablespoon Worcester-
shire
1 B-ounce can tomato sauce
cup salted cashew nuts
Snipped parsley
About I hour and 30 minutes befoe sering:
I . n mcdium Outch ovcn hcat saad oil , in it brown
vca wc on aII sidcs, thcn stir in hour, pcppc sat,
garic, Vorccstcrshirc, tomato saucc, cashcw nuts, and
2 cups watcr. ri ng to boil, simmcr, covcrcd, ! hour
and I : minutcs, or unti mcat i s tcndcr, stirring oca
sionay.
2. Vhcn donc trans|cr vcal to scrving dish, sprinkc
with parsIcy. OcIicious with hot huHy ricc. Nakcs 4
scrvings.
'n Haiti thcy would usc to tcaspoon pcppcr.
VEAL CUTLETS PARMESAN
Piccata-Switzerlnd
4 large, thin veal cutlets
(about * pound)
teaspoon salt
W teaspoon pepper
flour
1 egg, beaten
About cup grated
Parmesan cheese
I . Lut vcal cutlcts in hal| crosswisc, sprinklc with
lcmon juicc, sat, and pcppcr. Loat with hour, thcn
dip in cgg, thcn coat with chccsc, prcssing chccsc on
wcI .
Z. n skillct hcat buttcr, in i t brown cutcts unt
goIdcn, turning oncc. Picc scrvcd on hot buttcrcd
spaghctti, garnishcd with halvcd, broiIcd tomatos.
Nakcs 1 scrvings.
B
w
SWISS VEAL ROAST
Kalbsbraten-Switzerland
1 3pounObon0O, to//0O
shou/O0t r0a/toas|
2 |0aspoons sa/|
|0aspoonp0ppar
1 bay /0a/
on/on
4 nho|0c/ot0s
3 |ab|0spoonssa/ado//
1 |ab/0spoonst0gu/ar
a//putpos0 //out
1 b00/bou///on cuba
|aaspoontosamaty
o sma//po|a|oas,patad
3 catto|s, cu| /n|o ! /nc|
s//cas
3 on/ons, ha/t0O
5n/pp0Opats/ay
About 2 hours and 1 5 minutes before serving:
I . Hub vca with sat and pcppcr. ^ttach bay ca|
to onion with covcs. n Outch ovcn hcat saad oi,
in i t brown vca wc on a sidcs, thcn rcmovc.
2. Jo drippings in Outch ovcn add hour. rown,
stirring, thcn add I cups watcr, bouion cubc, and
roscmary. ring to boi, stirring, add studdcd onion
and vca . Simmcr, covcrcd, I hour and 30 minutcs,
turning roast oncc.
3. ow add potatocs, carrots, and onions. ring to
boi, simmcr, covcrcd, 30 minutcs, or unti mcat and
vcgctabcs arc tcndcr. Scrvc on argc pattcr, sprinkcd
with parscy. Nakcs 6 scrvings with c|tovcrs.
ENGLISH LEG OF LAMB NELSON
England
1 opounO/0g o//amb
5hot|0n/ng
5a/|
Fut05oub/s0N0/son,b0/on
Fackag0OOt/aObt0ad
crumbs
ta|0OFarm0sancha0s0
I . Start hcating ovcn to 32> .
2. Jrim amb o| most o| i t s |at, rub sur|acc with
shortcning and sa t, arrangc i t in I 3byby2inch
gass baking dish. nscrt roastmcat thcrmomctcr into
ccntcr o|roast,ha|way down, without touchingbonc.
3. Hoastabout 2 hours and 30 minutcs, or untimcat
thcrmomctcr rcgistcrs I 7: . , rcmovc roast and turn
ovcn tcmpcraturc up to 100.
1. Larvc amb into inch siccs, but don't cutsiccs
|rom bonc. Spoon oH all drippings. Spoon somc o|
Furc Soubisc cson bctwccn siccs. Jhcncompctcy
covcrtop andsidcs o| roastwithrcsto| purc. Sprinkc
withbrcadcrumbsandFarmcsanchccsc,dotwithshort
cning. Hcturn to ovcn and roast 30 minutcs, or unti
goldcn.
:. Scrvc |rom baking dish, in sliccs, with purc.
sponcd ovcr thcm. Nakcs about I 0scrvings.
PUREE SOUBI SE NELSON: n argc skict, ovcr ow
hcat, mct cup buttcr or margarinc, bcnd in 2
cups choppcd onions and 2 cups raw baking pota
tocs, parcd, diccd, cook covcrcd, unti so|t, stirring
37
casionayabout 30 minutcs. Ncanwhic, in sma
-auccpan mc t 2 tabcspoonsbuttcror margarinc,bcnd
in 3 tabcspoons rcguar apurposc hour, thcn add I
cup ight crcam, stirring. ring to boi, cook a |cw
minutcs unti thickcncd. Jurn into mcdium bow .
ow mash onion mixturc unti a smooth purc. Stir
into saucc with I cgg, l cup gratcd Farmcsan chccsc,
I tcaspoons salt, tcaspoon pcppcr, and I tca
spoons crumblcd roscmary, blcnd wc.
LAMB PAPRI KA
Barany Paprikas-Hungary
3 |ab|aspoons shor|an/
g
2 pounds /ambshou/O0t,
cu| up
3 mad/um on/ons, s//c0d
1 |ab|aspoon papr/ka
! |ab/aspoon t/nagar
1 1 0ouncacan con
dansadba0/consomm,
und/|u|ad
cupcommarc/a|sour
craam
I . n Outch ovcn hcat shortcning, in it brown amb
and onions, turning |rcqucnty, thcn stir in paprika,
and vincgar, add consomm. Simmcr, covcrcd, I hour
and I : minutcs, or unti tcndcr.
2. n bow bcat sour crcam, add part o| gravy |rom
Outch ovcn, bcating, rcturn to Outch ovcn, bring
amostto boi, stirring. Scrvcwith ncwpotatos. Nakcs
6 scrvings.
EGG-MEAT BALLS
Nargis Kofta-lndia
4 maO/um aggs,
|atOcook0O
2 pounds /aan, squaracu|
/amb s|ou/dar, |t/mm0d,
bonad, ground
2 |aaspoonsdr/adm/n|
//akas, ctumb|ad
2 |aaspoonssa||
|0aspoonpapp0t
cup bu||arotmargar/na
1 /argaon/on, ||/n/ys//cad
/z taOpappar, cu| /n -
/nc|s|r/ps |op|/ona/)
|o |aaspoon c|///
pondat
! |aaspoon |urmat/c
1 |aaspoon gtoundg/ngar
|aaspoon gat//c sa||
cup und//u|0Ocann0O
ch/ck0n bro|h
I . Luthardcookcdcggsinha|crosswisc.Nixground
amb wi th mint, I tcaspoons salt, and pcppcr. Oi
vidc mcat i nto H parts, mold cach part into a thin
patty, thcn wrap cach around an cgg hal| to covcr
it complctcl y.
2. n argc skict, i n 2 tablcspoons buttcr, saut mcat
balls until brown on a sidcs.
3. Ncanwhic, i n mcdium skilct mcl t 2 tabcspoons
buttcr, i n it saut onion and rcd pcppcr until onion
istransparcnt, addchiipowdcr,turmcric,gingcr,garic
sat, tcaspoon sat, and chickcn broth, hcat.
38
4. Flacc mcat balls in sctving dish with saucc ovcr
thcm, or, i| prc|crrcd, pass saucc scparatcly. Nakcs
4 scrvings.
LAMB AND CHICKEN STEW
Couscous-North Africa
pound bu||atot
margat/na
2 pounds |ambt/b|a|s,
cu|up
! 2 |o 2poundbto/|at
/ryat, cu| up
3 mad/um on/ons, c|oppad
5a||
Fappar
|aaspoon cayannapappat
mad/um |aad cabbaga,
cu|/n|o o nadgas
3 carto|s, cu| /n|o I /nc|
p/acas
! graanpappar,cu|/n|o
s/x||s
! ! pound4ouncacan
c|/ckpaas, undta/nad
cup /at/na
l . n largc Outch ovcn mcl t buttcr, in it brown rib
cts wcll, rcmovc. Jhcn in samc buttcr brown chickcn
wcl l , rcmovc. Add onions, saut until browncd. Hc
turn lamb and chickcn to Outch ovcn, sprinklc with
2 tcaspoons sal t, I tcaspoon pcppcr, and caycnnc. Add
2 cups watcr, simmcr, covcrcd, 1 hour.
2. Hcmovc chickcn,pouroH 1 cupbroth, rcscrvc. n
top o| lamb arrangc cabbagc, carrots, grccn pcppcr,
and chick pcas. Jop with chickcn. Look, covcrcd,
about 25 minutcs, or until all vcgctablcs arc tcndcr.
3. Ncanwhilc, bring rcscrvcd broth and 1 cup watcr
to boi l . Stir in |arina and 1 tcaspoon sal t . Look, stir
ring, 3 minutcs, or until thickcncd. Jurn oH hcat,
covcrandkccpwarm.
4. Jo scrvc, placcbowl o| |ari na in ccntcr o| scrving
dish, surround i t with vcgctablcs, chickcn, and lamb.
Skim |at |rom gravy, pass. Nakcs 6 scrvings.
HAM PI E
Germany
cup bu||arormargar/na
2 cups s//|adtagu|ara||
purposa /|our
Yz pounJgtoundpor/
Yz pound gtound taa|
! sma||on/on, c|oppad
cup sn/ppaJpars|ay
|aaspoon sa||
|aaspoon pappar
2 |aaspoons Motcas|ats|/ra
/z |aaspoon bas/|
! |ab|aspoonMaJa/tao/na
ot btandy
2 aggs, sapara|ad
'/ pounJcookaJ|am s|/cas
! agg, baa|an
l. Vith pastry blcndcr or 2 knivcs, cut buttcr i nto
Hour until likc coarsc corn mcal, add 3 tablcspoons
watcr, toss quickly togcthcr, |orming a smooth bal l .
Holl out part o| thi s pastry to l i nc inch pi c platc,
trimming pastry cvcn with cdgc o| platc.
2. Start hcating ovcn to 375 F.
3. Jhoroughly combinc pork, vcal , onion, parslcy,
sal t, pcppcr, Vorccstcrshirc, asil, Nadcira, and cgg
yolks. Bcat cgg whitcs until stiH, |old i nto mcat mix
turc. Arrangc hal| o| ham on bottom o| pic shcll, on
it placc mcat mixturc, mounding it slightly, thcn top
with rcst o| ham sliccs. Brush cdgc o| pastry with
beatcn cgg.
4. Holl part o| rcmai ning pastry i nto I 0inch circlc,
usc to top pic, prcss edgcs o| bottom and top crust
together, brush with bcaten cgg. Holl out rcst o|
pastry. Vith pastry whccl , cut into scvcral inch
widc strips, lay, lattice |ashion, on top o| crust and
all around cdgc, brush with bcatcn cgg.
:. Bakc I hour, or until goldcn and meat is donc.
Scrvc, cut i nto wcdgcs. Nakcs 1 2 to 1 6 scrvings.
Note: Jhis pic is dclicious scrvcd cold, too'
ROAST STUFFED PORK
Porco Recheiado-Brazil
cup sa|ad o/|
! cupc|oppadon/on
! c|otagat|/c, m/ncaJ
'/z cup c|oppadgraan
pappat
3 cups d/cad/tas| |oma|oas
cup |/g||otdark
ta/s/ns
cup s|/cadt/pao|/-as
2z |aaspoons sa||
! |aaspoonc|/|/poodar
|aaspoonpappar
! 4 |o poundpotk
s|ou|datcush/on toas|
2cups co|dcookadr/ca
2 pounds n|o|a o|/|a
on/ons
o catro|s, cu|/n |a|tas
6u||ar ot margat/na
Fars|ayot oa|atctass
|op|/ona|)
Ho|/|u//yr/ca
l . Start hcating ovcn to 325 F.
2. n salad oil, in ski I lct, saut onion, garlic, and
grccn pcppcr until tcndcr, add tomatocs, raisins, olivcs,
I ' tcaspoons salt, chili powdcr, and teaspoon pcp
pcr. Simmcr, covcrcd, 5 minutcs, stirring occasionally.
3. Ncanwhilc, spri nklc insidc pockct in pork with 1
tcaspoon sal t and tcaspoon pcppcr. Jhcn, in bowl,
toss cold cookcd ricc with l cup tomato mixturc, usc
to hll pockct in pork, skcwcr sccurcly. Lovcr rcmain
ing tomato mixture, set asidc.
4. Arrangc stuHcd pork shouldcr on wirc rack in
roasting pan. nscrt roastmeat thcrmometcr i nto Hcshy
ccntcr o| roast.
5 . Hoast I hour, thcn removc drippings |rom pan.
Jop pork with rcmaining tomato mixturc, covcr with
|oi l . Lontinuc roasting l l to 2 hours longcr, or until
meat thcrmomctcr rcgistcrs I 85 F. Hcmovc |oi l .
6. Ncanwhilc, cook onions and carrots until tcndcr
crisp, scason with buttcr, sal t, and pcppcr, kccp varm
until rcady to scrvc.
7. Flacc roast on hcatcd plattcr, rcmovc skcwcrs.
Jhcn arrangc buttcrcd, cookcd wholc onions and car
rots around roast. Larnish with parslcy or watcr crcss,
i|dcsircd. Scrve with hotHuHy ricc. Nakcs 6 scrvings.
V
w
ORI ENTAL ROAST PORK
Ch'a Hsiao-China
2 |aaspoons sa||
cupsoysauca
cup|amonju/ca
cupgranu|a|aJsugar
|aaspoon raJ /ooJco/or
! sma/|on/on, s|/caJ
|aaspoongrounJg/ngar
2 c|otas gar//c, crus|aJ
|op|/ona|)
Abou| 3 pounJs |aan bonaJ
porks|ou/Jar, /n ona
p/aca
In medium bowl combine salt, soy sauce, lemon j uice,
sugar, food color, onion, ginger, and garli c. Place pork,
fat side up, in this marinade. Refri gerate.
l. Start heating oven to 350F.
2. Remove pork shoulder from marinade, reserving
marinade; roll up pork; then tie securely with string.
Place it on wire rack i n shallow roasting pan; insert
roast-meat thermometer i nto center of meaty section.
3. Roast about 3 hours, or until meat thermometer
registers 1 8 5 F. , basting meat with reserved marinade
several times.
4. When pork is done, slice it i nto I-inch slices;
then arrange them on a heated platter. Makes about 6
servings.
PORK WITH PAPRI KA I N CREAMY SAUCE
Pork Paprika Praha-Czechoslovakia
Yz cups c|oppaJon/ons
2 |ab|aspoons sa|aJo/|
3 pounJs pork s|ou|Jar,
/n !/nc| cubas
!ab|aspoon papr/ka
|aaspoon sa||
! !0ouncacan con
JansaJbaa/bro||,
unJ/|u|aJ
Czac|os|otak/an Dump|/ngs,
ba|on
3 |ab/aspoonsragu|ara||
purposa /|our
Yz cup|aaty craam
2 |ab|aspoons sn/ppaJ
pars|ay
l . In large deep skillet saute onions i n salad oil until
39
golden. Meanwhile, trim pork of excess fat . Now blend
paprika i nto onions; cook a few mi nutes, stirring con
stantly. Add pork; cook about 10 minutes, or until
coated with onion mixture.
2. St i r i n salt and beef broth; simmer, covered, 1
hour and 1 5 mi nutes, or until meat is tender. Mean
while, make Czechoslovakian dumplings.
3. Blend four with cream until smooth; pour over
meat i n skillet; bri ng to boi l , sti rri ng. Serve on large
platter with some of gravy spooned over meat and
dumplings; top with parsley. Pass rest of gravy. Makes
6 to 8 servi ngs.
CZECHOSLOVAKI AN DUMPLI NGS - Houskove Kned
liky: About 45 mi nutes before serving, cut crusts from
5 whi te bread slices; then cut slices i nto l-inch cubes.
In skillet melt 1 cup butter or margarine; i n i t saute
bread cubes until golden and crisp; set aside. I n me
dium bowl mix 3 cups sifted regular all-purpose four,
1 V teaspoons sal t, and 6 teaspoons double-acting bak
i ng powder. Beat i n 1 cup milk and 2 eggs, beaten,
until smooth; fold i n bread cubes. Into kettle of gently
boiling, salted water drop dough by tablespoonfuls.
Simmer, uncovered, 20 to 25 minutes, or until done;
with slotted spoon transfer to platter.
ROAST PORK LOI N WITH
APPLES AND PRUNES
Stegt Svinekam med Aebler o
Svesker-Denmark
! |o opounJ |o/n o/
pork
2 |aaspoonssa||
! |aaspoongranu|a|aJsugar
|aaspoonpappar
! quar| paraJ, coraJ app|as,
/n /nc|s|/cas
! cupp/||aJJr/aJprunas
! cup na|ar
6ronn raty, ba|on
l. Start heating oven to 325 F. With sharp knife,
partially separate meat from ribs of pork loi n.
2. Mix sal t, sugar, and pepper; sprinkle some on all
cut surfaces of pork; then stuf with apple slices and
prunes. Tie string around pork loin to secure flling.
Sprinkle outside of loin wi th rest of seasoning mixture.
Stand pork l oi n, on rib ends, in shallow roasting pan.
3. Roast 1 hour; then pour on water, and roast 1
hour and 30 mi nutes longer, or until very tender,
basting often.
4. When roast i s done, transfer to heated platter; keep
warm. Make Brown Gravy. Serve over meat slices.
Makes 10 to 18 servi ngs.
BROWN GRAVY: I nto saucepan pour drippings from
loin of pork; skim of fat. Bring drippings to boi l ; then
stir i n paste made from 1 tablespoon four and 1 V
tablespoons cold water; bri ng to boi l . Stir in 1 cup
light cream and enough bottled sauce for gravy to
make l i ght brown. Add 1 teaspoon salt, teaspoon
pepper, and 1 tablespoon currant jelly; bring to boi l .
Makes about 2 cups.
ROAST_ PORK WITH MADEI RA SAUCE

Schweinebraten mit Madeirasauce-Germany
! 4poundcan|at cu| potk ! |ab|aspoon nh/|a r/nagat
|o/n ! cup nh/|a n/na
5a|| 2 |ab|aspoonsuns//|ad
|aaspoonnh/|apappat tagu|at a||-putposa /|out
4 bay |aaras cupMada/ta n/na
Faa|cu|/tom ! |amon
I . Start hcating ovcn to 32: .
2. Hub pork loin with I tcaspoon sal t andwhitc pcp
pcr, pIacc, |at sidc up, in shallow opcn roasting pan.
nscrt roastmcat thcrmomctcr into mcaty ccntcr o|
roast.
3. n roasting pan placc bay lcavcs and lcmon pccl,
pour in vincgar, whitcwinc, and I cupswatcr.
1. Hoast 2 to 2 hours, or until mcat thcrmomctcr
rcgistcrs I 70. , basting occasionally with liquid i n
pan.
:. Vhcn roastisdonc, rcmovc to hcatcdplattcr,kccp
warm. Hcmovc cxccss |at |rom drippings, stir in hour,
thcn cup watcr, tcaspoon salt, and Nadcira winc,
bring to boil, stirring constantly, cook until gravy is
thickcncd, strain.
6. Slicc roast, thcn arrangc on hcatcd plattcr, with
somc o| gravy pourcd ovcr, pass rcst. Nakcs 6 to U
scrvings.
SKEWERED BROI LED PORK
Sates-Indonesia
4 mad/um on/ons, choppad
2 c|oras gat|/c, m/ncad
4 |aaspoons ctushad
cot/andat saads
|op|/ona|)
! |ab|aspoon sa||
! |aaspoonpappat
Dash cayannapappat
3 |ab|aspoons |amon]u/ca
2 |ab|aspoonsbtonn suat
cupsoysauca
! pounds bonadpotk
s|ou|dat
Ho|/|u//yt/ca
I . n largc bowl toss onions, garlic, coriandcr sccds,
salt, pcppcr, and caycnnc. Add lcmon uicc, brown
sugar, and soy saucc, toss.
2. Jrimanycxccss|at|rompork, cutporkintoinch
cubcs, thcn add to onionsoysaucc mixturc. lct stand
at room tcmpcraturc about I hour, so havors pcnctratc
pork.
1 . rchcat broilcr I0 minutcs, or as manu|acturcr
dirccts.
2. Ncanwhilc, ontocach o| 6 to U inch mctal skcw
crs, string about 9 pork cubcs.
3. roil U minutcs on cach sidc, or until no pink

shows whcn largcst pork cubc is slit. Scrvc on bcd o|
hot huHy ricc. Nakcs 6 to U scrvings.
PORK CHOPS ITALIANO
Italy
d s|ou|datpotk c|ops,
abou| ! -/nch ||/ck
5aasonadsa||
Fappat
! pound sma|| /tas| mus|-
tooms |op|/ona|)
2 |ab|aspoons sa|ado/|
2 mad/umon/ons, choppad
About 2 hours befote serving:
! c|o-agat|/c, s|/cad
4 |atgagraanpappars,
cu| /n /nch s|t/ps
4 douncacans |oma|o
sauca
! bay|aa/
2 |ab|aspoons |amonju/ca
|aaspoon dr/adsaga
4 1
I . Jrim pork chops o| cxccss |at, sprinklc with sca
soncd salt and pcppcr. n largc skillct, saut chops
until wcl l browncd, draining |at as it collccts, placc
chops i n largc roasting pan or :quart casscrolc. ^r
rangc mushrooms around chops.
2. Start bcating ovcn to 37:.
3. n a clcan, largc skillct, in salad oil, saut onions,
garlic, and grccn pcppcrs until goldcn, add tomato
saucc, 2tcaspoonsscasoncdsal t, tcaspoonpeppcr,bay
lca|, lcmon j uicc, and sagc, simmcr, covcrcd, untilvcg
ctablcs arc almost |orktcndcr. our ovcr chops and
mushrooms, covcri ng all.
1. akc, covcrcd, about I hour, or until pork chops
arcdonc. Jhcn rcarrangc chops, mushrooms, and grccn
pcppcrs as picturcd.
FOR 4: Start about I hourand 1: minutcs bc|orc scrv
ing and procccd as dircctcd, using I clovc garlic and
I bay lca|, and hal| o| all othcr ingrcdicnts, bakc in
2!:quart casscrolc.
HUNTERS' STEW
Bigos-Poland
2 pounds shtaddadcabbaga
! ! -pound! ! ouncacan
sauatktau|
2 pounds s|ou|datpotk
c|ops
2 |aaspoons sa||
|aaspoonpappat
! bay|aa/
4 dr/admus|tooms
|op|/ona|)
2 cups na|at
I poundFo|/s| //a|bask/
|Fo|/sh sausaga)
! dounca can |o
_
a|osauca
Day before:
.
I . n largc Outch ovcn placc cabbagc, saucrkraut,
and pork chops, sprinklc with sal t and pcppcr, add
bay lca|, mushrooms, and watcr, cook, covcrcd, I hour
and 30 minutcs, or until chops arc almost tcndcr.
2. Lool mixturc, thcn rcmovc boncs |rom chops, cut
chops into bitcsizc picccs, rc|rigcratc all.
ccl, thcn slicc Kiclbaski about inch thick, add to
cabbagc with pork and tomato saucc. Look, covcrcd,
about I hour, or untilpork istcndcrandstcw ispiping
hot. Scrvc with boilcd potatocs. Nakcs H scrvings.
42
PORK ROAST STUFFED WIT PRUNES
Plommonspackad Flaskkarre-Sweden
1 3-poundcan|at cu|potk
/o/n toas|
! p/||adptunas
5a/|
Mh/|apappat
1 |aaspoon g/ngat
! |ab/aspoonstagu/ar
a//-putpos //out
! |ab/aspoon app/asauca
cup//gh|ctaam
|aaspoon bo||/adsauca
/orgtaty
I. Start hcating ovcn to 32: .
2. Vithsharppointcdkni|c,makcdccpcut intopork,
twisting kni|c to makc an opcning, hll with a prunc,
rcpcat until all pruncs arc uscd. Nix 2 tcaspoons salt
with 1 tcaspoon pcppcr and gingcr, with it rub pork
wcl l . Arrangc pork, |at sidc up, on rack in shallow
opcn roasting pan. nscrt roastmcat thcrmomctcr into
ccntcr c| mcaty scction.
3. Hoast 2 to 2 hours, or until mcat thcrmomctcr
rcgistcrs I 70. Hcmovc to hcatcd plattcr.
1. ourabout 1 cup|atanddrippingsinto sauccpan,
add hour, stirring until light brown, thcn slowy add
I cup warm watcr, bring to boil, stirring constanty
until thickcncd.
: . Stir in applcsaucc, salt and pcppcr to tastc, crcam,
and bottlcd saucc |or gavy, pour i nto gravy boat.
Scrvc roast sliccd, with gravy. Nakcs 6 scrvings.
OXTAI L RAGOUT
Okorfarok Ragu-Hungary
1 catto|, d/cad
2 /atgaon/ons, choppad
8 pappatcotns
5a/|
|aaspoonpou/|ry
saason/ng
2 cups6utgundyn/na
2 ox|a//s, cu|up
3 |ab/aspoonsshot|an/ng
d |aD/aspoons tau/ata//
purposa//our
Early on day before:
! |aaspoonpapt/ka
! c/ota gat//c, m/ncad
! cup cannad|oma|opura
3 cups na|at
4 cups d/agona//ys//cad
catto|s
! douncapackagan/da
nood/as
2 |ab/aspoons bu||aror
matat/na
2 |ab/aspoonspoppysaads
I. nowl combincdiccdcarrot, onions, pcppcrcorns,
I tcas
[
oon salt, poultry scasoning, and winc, add ox
tails, rc|rigcratc, covcrcd, 3 hours.
2. Hcmovc oxtails, dry thcm on papcr towcls, thcn,
1 hot shortcning, in Outch ovcn, brown thcm wcl .
3. Stir in hourandpaprika, thcn add marinadc, gar
lic, tomato purc,watcr, and I tablcspcon sat. Simmcr,
covcrcd, 2 to 2 hours, or until oxtais arc lorktcndcr.
Loo , rc|rigcratc, covcrcd.
I. Hcmovc |at |rom sur|acc o| oxtail mixturc, add
sliccd carrots, thcn simmcr cvcr cw hcat, ccvcrcd, 40
minutcs, or until carrots arc |orktcndcr.
2. Ncanwhilc, cook noodlcs as packagc l abcl dirccts.
Orain and toss wi th buttcr or margarinc and poppy
sccds, kccp warm.
3. n hcatcd plattcr arrangc noodlcs, spoon oxtails,
carrots, and somc o| gravy ovcr all, pass rcst o| gravy.
Nakcs about 6 scrvings.
TONGUE WI TH RAISIN SAUCE
Tong-Rozijnen Saus-Holland
1 smokadbaa/|ongua
|4 /o pounds)
! on/on, quat|atad
3 spt/gspats/ay
! s|a/kca/aty
2 bay/aatas
o nho/ac/otas
cupbronn sugat
cup saad/assta/s/ns
1 |ab/aspoon/amon]u/ca
! |aaspoongta|ad/amon
paa/
1 |ab/aspoon bu||0tot
matgat/na
n kcttlc or Outch ovcn, covcr tonguc with coldwatcr,
addonion, parslcy, cclcry,baylcavcs, andclovcs. Look,
covcrcd, 3 hours, or unti |orktcndcr.
I . Hcmovc tonguc |rom stock, cool tonguc slightly.
Strain % cup stock, stir in sugar, raisins, lcmon j uicc
and pccl, simmcr, uncovcrcd, IO minutcs.
2. Ncanwhilc, rcmovc skin |rom tonguc, sicc mcat
and arrangc on hcatcd plattcr. Stir buttcr i nto raisin
saucc, thcn pour ovcr mcat. Nakcs about IO scrv-
ings.
SAUSAGE SMOTHERED I N RED CABBAGE
(Pictured opposite)
Kielbaski Duszone w Czerwonej Kapuscie-Poland
1 sma//haadtadcabbaga
1 sma//app/a,patad,d/cad
5a/|
! |ab/aspoon /amon]u/ca
! |ab/aspoon bu||at ot
matat/na
! sma// on/on, choppad
s |aaspoonpappat
! |ab/aspoon n/na t/nagat
! //a/bask/ |Fo//sh sausaga)
I . _uartcr cabbagc, thcn with sharp kni|c, shrcd i t
coarscly, discarding tough ccntcr, rinsc cabbagc, thcn
placc i n kcttlc with appc, 2 tcaspons salt, lcmon
j uicc, and V2 cupwatcr. ringto boi l , simmcr,covcrcd,
about I : minutcs, stirring occasionally.
2. Ncanwhic, in hot buttcr, in skillct, saut onion
until goldcn, thcn add to cabbagc aong with tca
spoon salt,pcppcr,vincgar, andsausagc. Look, covcrcd,
20 to 30 minutcs, or until sausagc is hcatcd through.
3. Spoon cabbagc onto hcatcd plattcr, thcn top with
sausagc, cut i nto picccs. Nakcs : scrvings.
FOR 10: Ooublc al ingrcdicnts, makc as dircctcd.
43
44
Poultry Main Dishes
CHI CKEN CHARLEMAGNE
Belgium
1 3pounJbro//ar/ryar,
cu| up
5a/|
Fappar
6u||arormargar/na
o sca///ons, sn/ppaJ
1 /argacarro|, coarsa/y
gra|aJ
About 1 hottr before serving:
X |aaspoon |hyma
! /argabay/aa/, crus|aJ
! !2ouncacan//g||baar
! |ab/aspoonragu/ara//
purposa //our
! dounca can s|anaJ
|oma|oas
l . Sprinklc chickcn with sat and pc
|
pcr. n argc
skillct or Outch ovcn, mcl t 3 tablcspoons buttcr, i n
i t brown chickcn wcll on al l sidcs.
2. ov add scallions, carrot, thymc, bay lca|, tca
spoon salt, and bccr. Simmcr, covcrcd, 1: minutcs, or
unti chickcn is tcndcr. Hcmovc chickcn picccs to
scrving dish.
3. lcnd hour with cup watcr, add to skillct with
tomatocs, stirring, bringtoboil, thcnpourovcrchickcn.
Makcs 6 scrv ings.
CHI CKEN WITH WALNUTS
Hop Po Gai Ding-China
1 |aaspoongranu/a|aJsugar
1 | aaspoon sa/|
1 |ab|aspoon soy sauca
3 |ab/aspoons sharry
1 2 |o 3pounJ bro//ar
/ryar, sk/nnaJ, bonaJ
Corns|arch
1 agg, baa|an
cupsa/aJo/|
1 cup na|nu|h/tas
|aaspoonponJaraJ
g/ngar
2 c|otasgar//c, m/ncaJ
1 |aaspoonmonosoJ/um
g/u|ama|a
1 ouncacans//caJ
bambooshoo|s, Jra/naJ
Ho| //u//yr/ca
l . n mcdium bowl combinc sugar, salt, soy saucc,
and shcrry. Lut chickcn into bi tcsizc picccs, lct stand
in shcrry mi xturc I : to IH minutcs.
2. Hcmovc chickcn picccs, rcscrving shcrry mixturc.
Sprinklc chickcn ightly with cornstarch, thcn toss
wi th bcatcn cgg.
3. n skillct hcat salad oil , in it lightly toastwalnuts,
turning o|tcn, rcmovc walnuts. Jo rcmaining oil in
skillct add gingcr, garIic, and chickcn picccs. Saut,
turning until chickcn picccs arc wcll bowncd on all
sidcs.
1. ow add cup watcr, monosodium g utamatc,
and shcrry mixturc. Simmcr, covcrcd, until chickcn is
tcndcrabout 20 minutcs, thcn stir i n bamboo shoots
and wal nuts, simmcr : minutcs. Scrvc ovcr hot huHy
ricc. Nakcs 6 scrvings.
SUPREME OF CHICKEN REMBRANDT
England
6u||arormargar/na
1 cups coarsa|ychoppaJ
graan pappars
cup ragu/ara' |-purposa
//our
5a/|
Fappar
3 bonaJ, ha/taJ, sk/nnaJ
c|/ckan braas|s
Yz cup na|ar
cup choppaJsca||/ons
pounJmushtooms,
s//caJ
2 cups |aaty craam
cups|arry
! |aaspoonspapr/ka
pounJbo//aJ|am, J/caJ
2 |arJcookaJaggyo/ks,
choppaJ
o s//cas |oas|
I . n largc skilct mclt cup buttcr, in it saut
grccn pcppcrs until tcndcr but hrm, rcmovc |rom ski
lct, kccp warm.
2. Ncanwhilc, mix hour with I tcaspoon sal t and J
tcaspoon pcppcr, with it coat chickcn brcasts. n rc
mainingbuttcr, in skillct, saut chickcn brcastsIightIy.
Jhcn add watcr and cook, covcrcd, ovcr low hcat,
about 30 or 40 minutcs, or until tcndcr, turning oncc,
rcmovc|rom skillct, kccp warm.
3. n samc skillct saut scallions wi th mushrooms
about 3 minutcs, addi ng I tablcspoonbuttcr, i|nccdcd.
ow carc|ully stir i n crcam, shcrry, paprika, I to P h
tcaspoons salt, and tcaspoon pcppcr, stirring con-
stanty, until saucc thickcns. Also stir i n ha| o| grccn
pcppcr and diccd, boilcd ham, and somc o| cgg yolk.
1. n scrvingplattcr arrangc chickcn on toast, spoon
ham saucc around chickcn, garnish with rcst o| grccn
pcppcr, ham, and cgg yok. Nakcs 6 scrvings.
CHI CKEN PI EMONTESE
Pallo alla Piemontese-Italy
1 cup ya//oncorn maa/
5a/|
4 bonaJc|/ckan braas|s,
sp//|/n |a//
Fappar
Ragu/ara//-purposa //our
Bu||aror marar/na
Day before:
Yz pounJMozzara//a c|aasa.
cu| up
2 agg yo/ks
! cup m//k
1 |ab/aspoon corns|arc|
cupJryn|/|an/na
ra|aJFarmasanc|aasa
Lombinc corn mcal, 2 tcaspoons salt, and I cup watcr.
Stir i nto I quart boi l ing watcr. Look, uncovcrcd, ovcr
low hcat, 20 to 2: minutcs, or until thick, strrng
occasionally. Hinsc a by :by3inch loa| pan with
cold watcr. nto i t pour cornmcal mush, rc|rigcratc.
Al1out 1 hour and 1 5 minutes before serving:
l . Start hcating ovcn to 32: .
2. Sprinklc chickcn with I tcaspoons sa t and
tcaspoon pcppcr, hour lightly. n cup buttcr in ski
lct, brown chickcn on both sidcs. Jrans|cr to I 3by
by2inch bakingdish.
3. akc ! hour, oruntil donc.

1. Ncanwhilc, in doublc boilcr combinc Mozzarclla
chccsc, cgg yolks, milk, and U tcaspoon pcppcr. Stir
ovcr boiling watcr until smooth. Lombinc cornstarch
and winc, add to chccsc mixturc, stirring until thick
cncd.
:. Dcxt turn loa| o| cornmcal mush outo| pan. Lut
i t intoI 0to I 2sliccs.Loatsliccswith Farmcsanchccsc,
thcn brown thcm in 3 tablcspoons hotbuttcr in skiIlct,
turning oncc.
6. Arrangcchickcn and cornmcal sliccson largc plat
tcr, pour part o| chccsc saucc ovcr chickcn, pass rcst.
Nakcs 6 to H scrvings.
CHI CKEN IN SOUR CREAM
Stekt Kylling-Norway
2 |ab|aspoons bu||aror
margar/na
! 3pounJbro/|ar/ryar,
cu| up
d |ab|aspoonsragu|ata||-
purposa /|our
4 |aaspoons /ns|an|baa/
bou/||on
! cupcommarc/a|sour
craam
3 |ab|aspoonssharry
5n/ppaJpars|ay
! . n chickcn |rycr hcat buttcr, in it brown chickcn
picccs wcll on all sidcs, thcn rcmovc.
2. nto drippings in skillct stir hour and bouillon,
add 2 cups watcr. ring to boil, stirring constantly.
Add chickcn picccs, simmcr, covcrcd, about 10 min
utcs, or until chickcn is tcndcr.
3. Hcmovc chickcn picccs to largc hcatcd scrving
plattcr. Jo gravy in skillct add sourcrcamand shcrry,
bring almost to boil, stirring. Four this gravy ovcr
chickcn, thcn sprinklc with parslcy. Nakcs about 1
scrvings.
CHI CKEN AND PORK DI SH
Ado bong Manak at Bobay-Philippines
cupc/Jar t/nagar
2 |aaspoons sa||
|aaspoonpappar
4 c|otas gar|/c, s|/caJ
! bay |aa/
! 3pounJ bro/|ar/ryar,
cu| up
! pounJs bonaJ pork
shou|Jat, cu| /n|o !-
/nchp/acas, |r/mmaJ
! |ab|aspoon sa|aJo/|
Yz cupna|ar
Ho|/|u//yr/ca
I . n largc bowl mix vincgar, salt, pcppcr, garlic,
andbay lca|, tossinchickcnandporkpicccs, lctstand
30 minutcs. Hcmovcchickcn and pork, rcscrvc vincgar
mixturc.
2. n Outch ovcn hcat salad oil , n it saut chickcn
and pork until goldcn, add rcscrvcd vincgar mixturc
and water. Simmer, covered, 30 minutcs, or until mcat
is ncarly tcndcr. hcn simmcr, uncovcrcd, until most
45
o|liquidhascvaporatcdabout ! > minutcs. Scrvc wim
hot huHy ricc. Makcs 6 scrvings.
STEWED CHI CKEN
Frango Guisado-Portugal
2 |ab|aspoonstagu|ara||
purposa/|our
2 |aaspoons sa||
|aaspoonpappar
! 2pounJbro/|ar/ryar,
cu| up
cup o|/tao/|
! |argaon/on, choppaJ
! |arga c|ota gar|/c,
crushaJ
3|ab|aspoonssn/ppaJ
pars|ay
3 maJ/um |oma|oas
! |aaspoongtounJ
cor/anJarsaaJ
! |aaspoon saasonaJsa||
! cupho|na|ar
cuppor|n/na
! maJ/umgraanpappar,/n
! /nch p/acas
I . n l argc papcr bag combinc hour with salt and
pcppcr. Add chickcn picccs, shakc vigorously to coat
all picccs wcll .
2. n largc skillct, ovcr mcdium hcat, hcat olivc oil,
add chickcn picccs, with 2tincd |ork, turn chickcn
picccs occasionally to brown thcm wcll on all sidcs.
Hcmovc |rom skillct to a shcct o| wax papcr. Pow to
drippings in skillct add onion and garlic, saut untiI
a dclicatc brown.
3. nto samc skillct, stir 2 tablcspoons parslcy, 2 to
matocs, coarscly choppcd, coriandcr sccd, and scasoncd
sal t. Add rcscrvcd chickcn picccs, watcr, and l cup
winc. ring to boil, simmcr, covcrcd, ovcr low hcat,
about I : minutcs.
1. Powadd grccnpcppcr picccs andsimmcr I : min
utcslongcr, or until chickcn isdonc and grccn pcppcr
is tcndcrcrisp. Four in l cup winc, blcnding slightly,
bringto boi l . Jhcn arrangc on hcatcdplattcr.
>. Lut I tomato i nto 6 wcdgcs, placc hcrc and thcrc
on chickcn picccs. Jhcn sprinklc with I tablcspoon
parsIcy. Scrvc with hot huHy ricc or noodlcs. Nakcs 1
scrvings.
STUFFED CHI CKEN

Murgh-i-Musallam-Pakistan
! maJ/um on/on, gra|aJ
! |aaspoongrounJg/ngar
! |ab/aspoon pappar
2 |aaspoons sa/|
! cupyogur|
! 4-pounJ roas|/ng
c|/ckan
4 cups J/caJco/JcookaJ
po|a|oas
3 |arJcookaJaggs,
coarsa/y c|oppaJ
cup saaJ/assra/s/ns
cup choppaJb/anc|aJ
a/monJs
4 |ab/aspoons/amon ju/ca
3 |ab/aspoonsbu||aror
margar/na
1 . In large bowl stir together onion, ginger, pepper,
I teaspoon salt, and yogurt.
2. Cut all fat from chicken. With 2-tined fork, pierce
surface of chicken well on all sides. Then set chicken
in yogurt mixture and, with spoon, coat it well on all
sides. Cover bowl ; refrigerate I hour.
3. Meanwhile, toss potatoes with eggs, raisins, al
monds, 2 tablespoons lemon j uice, and 1 teaspoon sal t.
Cover; refrigerate until needed.
1. Lift chicken from yogurt mixture; wipe dry with
paper towels. Stuf body cavity and neck opening of
chicken with potato mixture. Fasten neck skin to back
with skewer. Push legs under band of skin at tai l .
: . In melted butter, in Dutch oven, over medium
heat, brown chicken well on all sides. Then simmer,
covered, turning frequently, 1l hours, or until tender.
6. Lift chicken to heated platter; remove skewer. Into
butter mixture left in Dutch oven, stir 2 tablespoons
lemon juice. Serve this gravy over chicken. Makes 1
to 6 servings.
CHICKEN SOUR AND SWEET
Kai Priao Wan-Thailand
2 |ab/aspoons shor|an/ng
3 c/otasgar//c, crus|aJ
! !z c|/ckan braas|s,
||/n/ys//caJ
c|/ckan //tars, quar|araJ
2/argacarro|s, s//caJ
/nc| ||/ck
! /argacucumbar, paraJ,
sp//|/ang||n/sa, ||an
s//caJcrossn/sa
/nc| ||/ck
3 sma//|oma|oas, paa/aJ,
cu| /n|oa/g||hs
! /arga on/on, cu|/n|o
/nch naJgas
cupunJ//u|aJcannaJ
c|/ckan bro||
! |ab/aspoonragu/ara//
purposa//our
2 |ab/aspoons granu/a|aJ
sugar
cupsoysauca
cupt/nagar
1 . In shortening, in large skillet, saute garlic until
golden. Add chicken breasts, chicken livers, and car
rots. Cok over medium heat, stirring, 5 minutes.
2. Next add cucumber, tomatoes, onion, and chicken
broth; simmer, covered, : minutes.
3. Meanwhile, in small bowl combine Hour, sugar,
soy sauce, and vinegar. Pour over chicken and vege
tables i n skillet; cook, stirring, until thickened. Serve
in heated large bowl with hot Hufy rice and chow
mein noodles. Makes 6 servings.
CHI CKEN WI TH ASPARAGUS
Pilece Meso sa Sparglama-Yugoslavia
2 pounJs /ras| asparagus,
or2 !0ouncapackagas
/rozanasparagus spaars
cupbu||arormargar/na
3cups cookaJc|/ckan
! |aaspoons sa/|
|aaspoonpappar
|aaspoonponJaraJ||yma
2 aggs, sapara|aJ
cupcommarc/a/sour
craam
!z cupm//k
l. Start heating oven to 37: .
2. Cook asparagus spears in boiling sal ted water until
j ust tender; drai n; then arrange in 1 2-by-8-by-2-inch
baki ng dish.
3. In skillet mel t butter; in i t saute cut-up chicken
until j us t hot; add salt, pepper, and thyme; then ar
range over asparagus.
4. Blend egg yolks with sour cream and milk; fold in
stify beaten egg whites; spoon over chicken.
: . Bake 20 mintes, or until golden. Makes 6 servings.
CHESTNUT-STUFFED DUCKLI NG WI TH
RED CABBAGE WI TH APPLES
(ic1ureo opposi1e)
Ente mit Kastanein Fullung-Germany
! 4 |opounJJuck//ng
! pounJ/arga chas|nu|s
! |ab/aspoon s|or|an/ng
3 cups /ras| braaJcrumbs
! |aaspoon sa/|
! |aaspoonm/ncaJon/on
|aaspoonsn/ppaJpars/ay
cupma/|aJ bu||aror
margar/na
! agg,s//gh|/ybaa|an
Day before, Tearly on day:
3 |ab/aspoons na|ar
RaJCabbaga n/|| App/as,
paga48
//qu/J|onay
2 |ab/aspoonsbu||aror
margar/na
3 /nc|||/ckapp/a
s//cas, cu|/n |a//
Ma|ar crass
ocookaJprunas
1 . Wipe duckli ng inside and out wi th damp cloth;
wrap loosely; refrigerate.
2. Start heating oven to 325 F.
3. Cut gash i n shell of each chestnut. Arrange them
in 1 0-inch skillet with oven proof handle; add shorten
ing; then bake 1 5 minutes.
3. Remove shells and inner ski n; then cook chestnuts
in boiling salted water to cover until tender-about 5
to lO minutes; drain. Reserve 6 whole chestnut for
garnish; chop rest fne-about 2 cups; refrigerate.
l . Start heating oven to 325 F.
48
2. Lombinc choppcd chcstnuts, brcad crumbs, sat,
onion, parslcy, mcl tcd buttcr, cgg, and watcr. Joss
lightly. Lsc to stuHbody cavi ty and ncck ol ducking,
|astcnncckskin tobackwith skcwcr, closcbodyopcn
ing. Flacc duckli ng on rack in shalIow pan.
3. Hoast I hourand 30minutcs, thcn turn ovcn hcat
up to 12: . and roast IO minutcs longcr.
1. Ncanwhilc, prcparc ingrcdicnts |or Hcd Cabbagc
with ^pplcs, bclow.
About 20 minutes before duckling is done:
I . StartcookingHcdLabbagcwith^pplcsasdircctcd.
2. Vhcnduckling is donc, rcmovc |rom ovcn, brush
with 3 tablcspoons honcy. Flacc in ccntcr o| hcatcd
oval pl attcr, kccp warm.
3. n 2 tablcspoons buttcr, in sma skict, saut
applc sliccs until tcndcr and goldcn, rcmovc. Jhcn
pour cup honcy into skilct, add rcscrvcd whoc
chcstnuts, and saut until glazcd.
1. Hcap Hcd Labbagc with ^ppcs around ducking.
Flaccglazcdchcstnuts and watcrcrcss on brcast. Lar
nish cabbagc with sautcd applc sliccs and pruncs as
picturcd. Larvcducklingat tablc,orilprc|crrcd,bclorc
scrving havc duckling, lcngthwisc, thcn crosswisc,
with poultry shcars. Nakcs 1 scrvings.
REO OAAGE WI TH APPLES-Rotkohl mit Apfel:
Flacc I 2Ypound rcd cabbagc, shrcddcd, in kcttl c.
^dd cup boiling watcr, cook, covcrcd, I 0 minutcs
^dd 3 argc cookingapplcs, parcd, corcd, siccd, cook,
covcrcd, I0 minutcs, or unti tcndcr. Lombinc 3 tabc
spoons mcl tcd buttcr or margarinc, cup vincgar, I Y
tcaspoons hour, cup brown sugar, packcd, 2 tca
spoons sal t, and dash pcppcr. Add to cabbagcappc
mixturc. Nakcs 1 to 6 scrvings.
DUCKLI NG WITH WHITE GRAPES
Israel
! 4 |opounJduck//ng
! |aaspoons sa/|
|aaspoonpappar
|aaspoon Jr/aJmar]oram
! c|ota gar//c, ctusha
4 cups saaJ/ass nh/|a
grapas
! on/on, |h/ck|ys|/caO
! cupnh|a n/na
I . Start hcating ovcn to 325 F.
2. Hub duckling insidc and out with sat, pcppcr,
marjoram, and garic. StuH body cavity with 2 cups
grapcs, thcn cosc opcning with skcwcrs.
3. Lay onion sliccs on bottom o| roasting pan, placc
duckingon wirc rack abovc onion.
+. Hoast 2 hours and 30 minutcs, thcn rcmovc duck
ling on wirc rack, rcmovc onion siccs. Four aI lat
|rom pan. ow, tc pan add winc, 2 cups gragcs, sct
ducklingon rack in pan, roast 30 minutcs ongcr.
1. Scrvc in quartcrs, with grapcs and gravy. Nakcs
4 scrvings.
Fi sh and Shel lfish Mai n Dishes
FI SH, DANISH STYLE
Dansk Fisk med Blue Cheese-Denmark
! pounOsha|/bu|
! |aaspoonsa/|
|aaspoonpappar
cupbu||arormargat/na
cupcrumb|aODan/sh
b/uachaasa
! |ab/aspoon |amon]u/ca
5n/ppaJpats|ay
l . Frchcat broilcr I0 minutcs, or as manu|acturcr
dirccts.
2. Sprinkc haibut with sat and pcppcr. acc
loiincd brocr rack, makc sits in loi.
3. n mcdium skillct, mctbuttcr, thcn stirin chccsc
and cmon j uicc. Four part o| this mixturc ovcr hsh.
1. roi I O minutcs, or unti hsh hakcs casiy wth
|ork, but is still moist, bastingwith rcst ol chccsc mix
turc. Scrvc, sprinkcd wi th parscy. Nakcs 1 scrving-.
BAKED STUFFED PI KE
Unissa Paistettu Hauki-Finlan".
! 2pounJ Jr
ssaJp/ka
5a/|
Fappat
6u||aror matgat/na
! sma/| on/on, choppaO
! ! 0o
_
ncapackaga
/rozan choppaOsp/nach
! cupcookaOt/ca
! agg, baa|an
! |aaspoon saasonaO sa||
cup|amonu/ca
cuppackaaOOt/aO
braaJ crumbs
I . Sprinkc cavity and outsidc o| hsh with sat and
pcppcr. n small skictmcl t 2 tablcspoons buttcr, n t
saut onion until goldcn. Cook spinach as packagc
l abcl dirccts.
2. Ncanwhilc, start hcating ovcn to 3 :0.
3. nmcdiumbowcombincricc, spinach, onion,cgg,
and scasoncd sa!t. Lsc to h cavity o| pikc, thcn cIosc
openingwith tothpicks. Sprinkc hshonall sidcswi th
lcmon j uicc, thcn coat with brcad crumbs.
1. n ovcn, in l argc, shallow baking dish, mct 3 ta
blcspoons buttcr, in i t lay hsh, dot with 3 tabcspoons
buttcr, pour in cup watcr.
:. akc I hour, or unti hsh hakcs casiy with |ork,
but is stil mo|st, basting occasionaly with iquid i n
baking dish. At tabc, st hsh down cithcr sdc of

backbonc tooscn hcts. Nakcs 6 scrvings.
STUFFED FI LLETS OF SOLE
Filets de Sole Farcis a la Creme-France
Ofillets of sole (about
2pounds)
Salt
teaspoon pepper
margarine
2 small onions, chopped
% pound mushrooms,
quartered
parsley
% pound shrimp, cooked,
shelled, deveined,
split in half crosswise
2 tablespoons regular all-
purpose flour
! cup light cream
cup dry white wine
2 tablespoons cognac
cup grated natural
Swiss- cheese
I . Start hcating ovcn to 100`.
Z. Sprinkc hcts with I tcaspoons sat and thc
pcppcr.
3. n skicthcatbuttcr, in it saut onions and mush
rooms unti godcn, thcn stir in parscy and shrimp.
Facc part ol this mixturc, by tcaspoonlus, on argcr
cnd ol cach hlct. Hol up cach, thcn pacc, sidc by
sidc, in I ZbyUbyZinch baking dish.
1. nto rcmaining onion mixturc, stir hour, thcn
crcam, winc, cognac, I tcaspoon sat, and l cupwatcr.
Bring to boi, stirring, pour ovcr hcts. Sprinkc with
chccsc.
>. akc about20 to 2> minutcs, or unti top is godcn
and hcts arc casiy hakcd with lork, but sti moist.
Nakcs 6 scrvings.
BAKED FISH, GREEK STYLE
Psaria Plaki-Greece
o flounder or 2 haddock
fillets (about !
pounds)
! tablespoon lemon juice
Salt
Pepper
YJ cup olive oil
4 medium onions, thinly
sliced
cup snipped pdrsley
4 large tomatoes
teaspoon oregano
cup white wine or water
o thin lemon slices
I . Sprinkc hcts with cmon j uicc, I tcaspoon sat,
and l tcaspoon pcppcr.
2. Start hcating ovcn to 3>0`.
3. n argc skict hcat oil, i n i t saut onions, garlic,
and parslcy unti godcn. Coarscy chop 3 tomatocs,
add to skict with organo, I tcaspoon sat, and l
tcaspoon pcppcr. Cook a |cw minutcs, thcn add winc.
1. Four hal ol ths mixtum down ccntcr ol I ZbyU
byZinch baking dish. od houndcr hcts in ha|
49
crosswisc, thcn arrangc thcm down ccntcr ol dish or
top with haddock hcts ). Fouron rcst ol tomato mix
turc. Cut rcmaining tomato into 6 siccs. Atcrnatc
with cmon siccs on top ol hsh.
>. akc 30 to 10 minutcs, or unti hsh hakcs casiy
with lork, but i s sti moist. Nakcs 6 scrvings.
CREAMED SEA FOOD IN PATY SHELLS
Bouchees aux Fruits de Mer-Monaco
ofrozen ready-to-bake
patty shells
margarine
! small onion, chopped
! clove garlic, minced
pound mushrooms,
quartered
2tablespoons regular
all-purpose flour
! cup light cream
cup white wine
teaspoon salt
teaspoon pepper
! tablespoon cognac
pound mussels, cooked,
shelled
pound shrimp, cooked,
shelled, deveined
! 5-ounce can lobster meat
I . akc patty shcs as packagc abc dirccts.
2. Ncanwhic, in skict, mclt buttcr or margarinc,
in i t saut onion, garic, and mushrooms unti godcn.
Stir in hour, thcn crcam and winc. ring to boi, stir
ring, thcn cook unti a thickcncd, crcamy saucc.
2. ow stir in sat, pcppcr, cognac, musscs, shrimp,
and obstcr mcat. Hcat gcnty, thcn spoon into patty
shcs. Scrvc asunchconmain dishwi th a tosscdsaad.
Nakcs6 scrvings.
SHRI MP-FRI ED RI CE
( Pictured OM page !1)
Indonesia
pound chuck, ground
2 tablespoons packaged
dried bread crumbs
! egg, unbeaten
! cups chopped onions
Salt
Pepper
Butter or margarine
! cup diced celery
pound fresh shrimp,
shelled, deveined
2 tablespoons curry powder
2 cups undiluted canned
chicken broth
2 cups packaged precooked
rice
I . Combincchuck,brcadcrumbs, cgg, l cupchoppcd
onion, tcaspoon sat, and l tcaspoon pcppcr. orm
into tiny mcat bas, using I tabcspoon ol mixturc lor
cach.
2. n argc skict mct Z tabcspoons buttcr, add I
cup choppcd onions and cccry, saut unti godcn,
thcn rcmovc lrom skilct.
3. n samc skilct, hcat saad oi , add shrimp, saut
3 to > minutcs, or unti cookcd, rcmovc lrom skilct.
1. Sti in samc skilct, saut mcatbaswc, kccping
thcm round by rotating skict ovcr hcat as thcy cook.
aJ
:. nmcdiumsauccpanmc t 2 tabcspoonsbuttcr,add
curry powdcr, I tcaspoon sa t, tcaspoon pcppcr, and
chickcn broth, bring to boi. ^dd ricc, covcr, rcmovc
|rom hcat, ct stand > minutcs, or as packagc abc
dirccts.
6. ow add cccryonion mixturc, shrimp, and ricc
to mcat bas in skict. Covcr and hcat unti piping
hot. Scrvc hcapcd in bow or on pattcr. Nakcs 1 to 6
scrvings.
BATTER-FRI ED FOOD
T empura-Japan
2 /atga on/ons, s//caJ/n
/nch t/ngs
2 catto|s, cu| /n 3by
/nch s|/cks
3 s|a/ks ca/ary, cu|/n 3
by-/nchs|/cks
pounJgtaan baans, cu|
/n3 |o 4-/nch /ang|hs
2 /argagtaanpappats, cu|
/n /nch t/ngs
1 /atga snaa|po|a|o, pataJ,
s//caJ /nch |h/ck
1 pounO/atgasht/mp,
sha//aJ, data/naJ, n/|h
|a//s /a/|on
1 pounJsaa sca//ops
cupsoysauca
2|aaspoonsgranu/a|aJ
sugat
Yz |aaspoon sa/|
2 |ab/aspoonsshatryor
nh/|a n/na |op|/ona/)
2 |ab/aspoons Jta/naJpra-
pataJhorsataJ/sh, or
2 |aaspoonsgtounJ
g/ngat
2 cups s//|aOtagu/ata//
putposa//out
8 aggs
Abou| / p/n|s sa/aJo//
Ho|//u//yt/ca
I . Ccan and prcparc |or |rying, onions, carrots, cc
cry, grccn bcans, grccn pcppcrs, and swcct potato,
spit shrimp in ha| cngthwisc up to tais, spit sca
ops in ha|, making discs. Hc|rigcratc a.
2. Nakc this Jcmpura Saucc . n sauccpan combinc
soy saucc, l cup watcr, sugar, sat, shcrry, and horsc
radish. ring to boi, stirring, coo , rc|rigcratc.
n argc bow combinc hour, cggs, and l cup cod
watcr, with |ork, stir unti consistcncy o| battcr. ^r
rangc vcgctabcs and sca|oo in sma bows orbaskcts,
or on scrving tray, rc|rigcratc. Four Jcmpura Saucc
into 6 to H prcttybowsor sauccrs.
At table, 1 5 minutes before serving:
I . n Jcmpura pan sct on portabc tabctop rangc,
or argc ccctric skict, hcat ll inchcs saad oi to
3:0. on dccp|at|rying thcrmomctcr.
2. Oi p 6 to H onion rings in battcr, thcn |ry in hot
oi unti godcn. Hcmovc wi th tongs or slottcd spoon
to rack abovc oi to drain. r, i| using ccctric skict,
rcmovc onions to wirc rack sct on tray with bordcr o|
cmon cavcs.
3. owcontinuccookingothcritcms . Oip in battcr,
thcn |ry carrots, grccn bcans, cccry, grccn pcppcrs,
shrimp, swcct potato, and scaops in samc way. Lach
pcrson hclpshimscI|tosomclricdi tcms. Jhcn hcdips
cach in thc Jcmpura Saucc bclorc cating. Scrvc with
hot huHy ricc. Nakcs 6 to H scrvings.
SHRI MP AND CHI CKEN MALAI KARI
Pakistan
3 cupsgta|aJ/tash coconu|
1 cupsm//k
cupbu||atormargar/na
! pounJtansht/mp,
sha//aJ, Jata/naO
2 ch/ckan btaas|s, sk/nnaJ,
bonaJ, cu|/n|o ! -/nch
s|r/ps
Early on day:
2 |aaspoonsgtounJg/ngat
2 |aaspoons|urmat/c
|o 1 |aaspoon ctus|aJ
taJpappat
! |aaspoons sa/|
|aaspoongtanu/a|aJ
sugat
Ho|//u//yt/ca
Frcparc coconut milk . n sauccpan, combinc l l cups
gratcd coconut with mik, simmcr ovcr ow hcat, stir
ring occasionay, unti mixturc |oamsabout 2 min
utcs, strain oH mik, rc|rigcratc unti nccdcd. Oiscard
coconut.
l . n buttcr,inar
c skict, saut shrimg and chickcn

strips unti shrimp turn pink and chickcn i s ight
godcn. Sprinkc with gingcr, turmcric, rcd pcppcr,
sat, and sugar.
2. ow add rcsto|gratcdcoconutandcoonutmik,
simmcr, covcrcd, ovcr ow hcat, 20 minutcs, stirring
ocasionay. Scrvc ovcr hot huHy ncc. Nakcs 6 to U
scrvings.
FI SH, PHI LI PPI NE STYLE
(Pictured opposite)
Escabeche-Philippines
1 2pounJJtassaJtaJ
snappar, b/ua//sh, ot
bass |haaJramotaJ)
5a/|
Ragu/ata//putposa//out
cupbu||at, matgat/na,
otsa/aJo//
! /atgaon/on, s//caJ
1 /atgagtaan otraJpappat,
s//caJ
2 c/otas gat//c, m/ncaJ
1 cups na|at
! |ab/aspoon t/nagat
! |ab/aspoongtanu/a|aJ
sugat
2 |ab/aspoonssoysauca
|o |aaspoongrounJ
g/ngar
About 25 minutes befoe serving:
1. Sprinklc hsh with I tcaspoon sat, thcn hour i t
lightly. n argc skillct hcat buttcr, in i t brown hsh
wcl on al sidcs, thcn rcmovc. | hsh docs not ht i n
skillct, cut i n hal |crosswisc. )
2. Jo drippings i n skict add onion, grccn pcppcr,
andgaric, saut untigodcn. ow stir in I tabcspoon
hour, watcr, vincgar, sugar, soy saucc, gingcr, and l
tcaspoon sa t. ri ng this mixturc to boi .
5 1
7
52
3. hcturn hsh t oskict, thcn simmcr, covcrcd, U to
10 mnutcs, or untiI hsh hakcs casiy wi th lork, but is
stiI moist. Nakcs 1 scrvings.
CODFISH, PORTUGUESE STYLE
Bacalhau a Gomes de Sa-Portugal
4 aggs
4 maO/um po|a|oas
dW |aaspoons sa/|
!W pounOs /tash coJ
////a|s
W cupo//tao//
2 c/otas gar//c, //na/y
m/ncaO
d mO/umya//on on/ons,
s//caO
W cup choppaOp/||aOt/pa
o//tas
|aaspoon saasonaO sa/|
|aaspoonpappat
cup Oty nh/|a n/na
/anspr/gs pars/ay
2 |ab/aspoons sn/ppaJ
pats/ay
I . Hardcook cggs, drain, coo in cod watcr. Look
potatocs in boiing watcr with I tcaspoon sat 20 min
utcs, or unti tcndcr. n sauccpan, ovcr mcdium hcat,
cookcodwith I cupwatcrand2tcaspoonssat,covcrcd,
until tcndcrabout I : to 20 minutcs.
2. Orain and pccl potatocs, cut in ha| cngthwisc,
thcn cut crosswisc into inch siccs. Orain and hakc
cod, rcmoving boncs.
1. n argc skict, hcat oIivc oi, add garIic, onions,
and potatocs, brown wcl ovcr mcdium hcat, turning
occasionay, about I0 minutcs.
:. Add oivcs, scasoncd sat, and 1 tcaspoon sat.
Arrangc hal|o| thismixturc ovcrbottom o| I 2byHby
2inch baking dish, cvcnly ay cod ovcr i t, sprinkc
with 1 tcaspoon sat and pcppcr. Lovcr with rcst o|
potato mixturc, pour on winc.
6. akc I : to 20 minutcs, or unti hot. Ncanwhilc,
shcl hardcookcdcggs,cut2 into 1 wcdgcs, chop othcr
2 coarscy.
7. |ustbc|orc scrving, placc 2cggwcdgcs and a sprig
o| parscy in cach o| thc |our corncrs o| thc baking
dish, sprinklcchoppcd cggs and snippcd parslcy along
ccntcr o| dish. Scrvc immcdiatcly. Nakcs 1 or :
scrvings.
Egg and/or Cheese Mai n Dishes
SAVORY EGGS MEULEMEESTER
Belgium
o harOcookaO aggs
W pounO /tash sht/mp,
cookaO, sha//aO, Oata/naJ
! |ab/aspoontagu/ata//-
purposa//out
! |aaspoons prapataO
mus|arO
! |aaspoon saasonaJsa/|
7a cupm//k
! cup//gh|craam
cup sn/ppaOpats/ay
cupgta|aOna|uta/
5n/sschaasa
2. Sicc cggs, thcn arrangc thcm and shrimp in bot
tom o| I 0by6by2inch baking dish.
3. Lombinc hour, mustard, scasoncd sat, mik, and
crcam, bring to boi, stirring, thcn stir i n parscy and
chccsc. Four ovcr cggs and shrimp.
3. akc I : to 20 minutcs. Nakcs 1 scrvings.
TOMATO-CHEESE PIE
New Zealand
Bu||atotmatgat/na
! cups//|aOtagu/ata//-
putposa //out
! maO/um, //tm |oma|o
4 ouncasna|uta/ChaOOat
chaasa
os//casbacon, ct/sp/t/aO
3 aggs, baa|an
! cupsm//k
W |aaspoonsa/|
|aaspoonpappat
cupsn/ppaOpats/ay
I . Vith pastry bcndcr or Z knivcs, cut 6 tabcspoons
buttcr into hour unti ikc coarsc corn mca , add 2
tablcspoons watcr and toss quicky togcthcr, |orming
a smooth bal . Lsc thispastry to linc inch picpatc,
making hutcd cdgc.
3. Lut tomato into U wcdgcs, arrangc in a circIc,
cquidistantly, on bottom o| pic shc. Lratc chccsc,
crumblc bacon, sprinkc ovcr tomato. cnd cggs, mik,
sal t, pcppcr, and parslcy, pour ovcr chccsc.
1. akc :0 minutcs, or until hrm. ct stand I 0min
utcs. Scrvc in wcdgcs. Nakcs H Iunchcon scrvings.
Vegetables
FLEMI SH CARROTS
Belgium
matgat/na
|o o maJ/um catto|s, cu|
/n|o|h/n 2/nch s|/cks
|o ! |aaspoon sa/|
|aaspoon gtanu/a|aJ
sugat
Ya cup//gh| ctaam
2 aggyo/ks
! |aaspoons /amon]u/ca
l . n sauccpan mct buttcr, in it saut carrots about
: minutcs. Stir in sat, sugar, and cup watcr. Sim
mcr, covcrcd, I0 to I : minutcs, or unti tcndcr.
Z. cat togcthcr crcam and cgg yoks. Hcmovc car
rots |rom hcat do not drai n), stir in crcam mixturc
and cmon j uicc. Nakcs 1 scrvings.
CAULI FLOWER SCRAMBLE
Czechoslovakia
cupbu||atotmatgat/na
! cupcoatsa/ychoppaJ
on/on
4 cups coatsa/ychoppaJ
cookaJcau////onat
4 aggs
|aaspoon sa/|
|aaspoonpappat
5n/ppaJpats/ay
l . n argc skict mct buttcr, in it saut onion until
tcndcr. Addchoppcd caulihowcr, thcn saut, ovcr mc
dium hcat, stirring occasionally, unti caulihowcr is
hcatcd through.
Z. n sma bow bcat cggs with satandpcppcr, pour
ovcr caulihowcr mixturc, cook, stirring occasionally,
unticggsarcsct.Scrvc,garnishcdwithparslcy.Nakcs
1 scrvings.
BAKED MUSHROOMS
Sienimureke-Finland
matgat/na
2 sma//on/ons, choppaJ
2aggs
cuppackagaOOt/aO
btaaJ ctumbs
cupm//k
cup //gh| ctaam
2 |aaspoonssa/|
|aaspoonpappat
! pounJ /tash mushtooms,
coatsa/ychoppaJ
l . Start hcating ovcn to 3:0.
2. n mcdium skillct mc t buttcr, in it saut onions
unti godcn.
3. Ncanwhic, in I quart casscrolc bcat cggs, thcn
mix in brcad crumbs, mik, crcam, sat, and pcppcr
untilcrumbshavcabsorbcdiquid. owcarc|ulyblcnd
in mushrooms and sautcd onions.
1. akc 60 to 70 minutcs, or unti goldcn and sct.
Nakcs 6 scrvings.
BEANS WITH POTATOES
Bohnen mit Kartoffeln-Germany
4 maJ/um po|a|oas, pataJ,
s//caJ
2 |aaspoonssa/|
! !0ounca packaga/tozan
cu|gtaan baans
4 s//cas bacon, J/caJ
! |ab/aspoontagu/ata//
putposa//out
|aaspoon |hyma
! |aaspoonssa/!
|aaspoonpappat
! |ab/aspoons t/nagat
53
I . n boiling watcr to covcr, in covcrcd sauccpan,
cook potatocs with Z tcaspoons salt until amost tcndcr.
Jhcn ay block o| |rozcn bcans on top o| potatocs,
covcr, and cook unti tcndcr, drain.
2. Ncanwhilc, in smalskillct,sautbaconuntilcrisp,
rcmovc bacon bits. Lombinc hour, thymc, I tca
spoons salt, and pcppcr. Stir this mixturc into hot
bacon drippings, cook until thickcncd and sighty
browncd. Add vincgar, stir unti smooth.
3. ow pour saucc ovcr vcgctabcs, sprinkc with
bacon bits, toss with two |orks. Nakcs 1 or : scrvings.
HEAVEN AND EARTH
Himmel und Erde-Germany
2 pounJspo|a|oas, pataJ,
cubaO
5a/|
2 pounJs Mcln|osh app/as,
pataJ, s//caJ
/ s//casbacon
! cupchoppaJon/ons
l . n argc covcrcd sauccpan, cook potatocs i n I cup
boiingwatcrwith I tcaspoon salt, unti amost tcndcr.
Jhcn stir i n appcs, continuc cooking, ovcr ow hcat,
stirring occasionay, unti appcs arc tcndcrcrisp.
2. Ncanwhilc, |ry bacon unti crisp, rcmovc |rom
skiIct, crumblc into bits and kccp warm. n bacon
|at, |ry onions unti ight goldcn, kccp warm.
3. Nash applcpotato mixturc with argc spoon or
|orkuntil wcll mixcd, but a bitumpy. Josswith somc
o| onions and somc o| crumblcd bacon. Flacc in dccp
scrving dish, sprinklc with rcst o| bacon and onions.
Nakcs 6 scrvings.
CORN PUDDI NG
Haiti
2aggs,sapata|aJ
|aaspoon sa/!
|aaspoon pappat
! |ab/aspoongtanu/a|aJ
sugat
2 |ab/aspoonscotns|atch
2 |ab/aspoons ma/|aJbu||at
otmatgat/na
! ! 2ouncacannho/akatna/
cotn, na//Jta/naJ
2 cupsm//k
. Start hcating ovcn to 3:0.
2. n mcdium bowl combinc cgg yolks, salt, pcppcr,
54
sugar, cornstarch, and mel ted butter, st1rnng until
smooth. Add corn, then gradually stir i n milk.
3. Beat egg whites until stif; fold into corn mixture.
Pour i nto B-quart casserol e.
1. Bake 1 hour, or until frm. Makes 1 servi ngs.
MUSHROOMS WITH SOUR CREAM
Grzyby 1 Smietanie-Poland
o |ab/aspoonsbu||atot
margar/na
! /arga on/on, c|oppaJ
2 |ab/aspoonsragu/ata//-
purposa//our
2 |ab/aspoons m//k
! cupscommarc/a/ sour
craam
! pounJs mus|rooms,
s//caJ
|aaspoonsa/|
|aaspoonpappar
|aaspoon papr/ka
1 . In mel ted butter in large skillet, saute onion until
golden. Sprinkle with four; add milk and cup sour
cream; bring just to simmer, stirring.
2. Now add sliced mushrooms, salt, pepper, and pap
rika; simmer, covered, for 5 minutes, stirring occa
sionally.
3. Stir in remaining cup sour cream; heat thor
oughly, stirring constantly. Serve at once. Makes 6
servings.
GREEN-BEAN SCRAMBLE
Thailand
pounJbonaJpork,
s//caJpapar-||/n
! |ab/aspoon sa/aJo//
2 c/otasgar//c
! pounJgraan baans, cu|
/n|oI -/nc|p/acas
! |aaspoon sa/|
! |o2 |ab/aspoons
granu/a|aJsugar
2 aggs, s//g||/ybaa|an
1 . Cut pork slices i nto l -inch strips. Then, in hot
salad oil , in large skillet, brown pork strips with garlic.
2. Add beans; sprinkle wi th salt and sugar; stir in
completely. Then add Y cup boiling water, and cook,
covered, over medium-low heat, about 20 minutes, or
until beans are tender.
3. Remove garlic; add eggs; then stir until eggs are
set . Makes 6 servings.
Cakes and Tortes
VI ENNA ALMOND TORTE
Austria
cupbu||arormargar/na
! cup granu/a|aJ sugar
2 aggs
cup s//|aJcaka //our
2 |ab/aspoons //g||craam
cups//taraJa/monJs
! |ab/aspoon ragu/ara//
purposa//our
I . Start heating oven to 375 F. Grease bottom and
sides of 8-by-8-by-2-inch pan.
2. In small bowl, with mixer at hi gh speed, mix Y
cup butter and cup sugar until creamy and light.
Add eggs, one at a time; then beat 2 minutes. With
rubber spatula, fold in cup cake four. Pour batter
i nto prepared pan.
3. Bake 25 minutes.
1. Meanwhile, in saucepan, combine cup butter,
cup sugar, cream, and one-third of almonds; warm,
over medium heat, until creamy. Add 1 tablespoon
four; simmer 30 seconds; remove from heat.
5. When cake has baked 25 minutes, remove from
oven. Spread nut mixture over top; sprinkle with rest
of nuts. Bake 20 minutes l onger. Cool slightly; then
remove from pan. Makes 16 2-inch squares.
CHESTNUT TORTE
Kastanientorte-Austria
! pounJ/ras| c|as|nu|s
O aggs, sapara|aJ
ranu/a|aJsugar
2 |aaspoons tan///a
ax|rac|
cup unb/anc|aJa/mo|Js
7z |aaspoon sa/|
Day before:
! |aaspoonsJoub/a
ac|/ngbak/ngponJar
2 |ab/aspoons m//k
3 squaras unsnaa|anaJ
c|oco/a|a
2 cups |aatycraam
I . St:ut heating oven to 500F.
2. Wash chestnuts; make long slit on both sides of
each shel l .
3. Bake 1 5 minutes; then turn oven temperature to
350F. Ski n chestnuts; then boil i n salted water to
cover, covered, 20 minutes, or until tender; then drain
chestnuts wel l . Now put chestnuts through fne blade
of food grinder, making 3 cups.
1. In large bowl, with mixer at medium speed, beat
egg yolks with 1 cup sugar and vanilla until light and
fufy. Grind almonds; blend with sal t and baking pow
der; add, together with chestnuts and milk, to egg
mixture; blend.
5. Beat egg whi tes until stif; then carefully fold i nto
chestnut mixture. Pour batter i nto 2 greased 8-inch
layer-cake pans, dividing i t evenly.
6. Bake 35 to 40 minutes, or until cake tester, inserted
in center, comes out clean. Carefully loosen l ayers
aroundcdgcs, thcn invcrton wirc racks, lct cool . Vrap
in |oil and rc|rigcratc until nccdcd.
I . Vith vcgctablc parcr makc chocolatc curls |rom
I squarc o| chocolatc, mclt rcst ovcr boiling watcr.
2. Ncanwhilc, whip crcam until slightly thickcncd,
add cup sugar, bcatinguntil stiH, sct asidc I !: cups
|orlatcr usc.
3. nto rcmainingwhippcdcrcam |old mcltcd choco
latc, sprcad about oncthird o| it bctwccn 2 chcstnut
laycrs, uscrcst tocovcr tops and sidcs. Sprinklc choco
latc curlsaround sidcsandovcr top, thcndccoratcwith
rescrvcd whippcd crcam. Nakcs about 1 2 scrvings.
CHERRY CAKE
Austria
! cups//|aJcaka //our
|aaspoon Joub/aac|/ng
bak/ngponJar
cup bu||ar ormargar/na
7z cupgranu/a|aJ sugar
! |aaspoongra|aJ/amon
paa/
3 aggs, sapara|aJ
Z |ab/aspoonsrum
! cupJra/naJcannaJ
charr/as
Con/ac|/onars' sugar
I . Start hcating ovcn to 3:0`. Lrcasc, thcn hour
9inch spring|orm pan.
2. Si|t cakc hour with baking powdcr.
3. n largc bowl, with mixcr at hi gh spccd, bcat but
tcr with sugar and lcmon pccl , gradually adding cgg
yolks, until light and huHy. At low spccd, bcat in rum
and hal| o| hour mixturc.
1. cat cgg whitcs until stiH, gcntly |old thcm into
battcr altcrnatcly with rcst o| hour mixturc. Jum i nto
spring|orm pan, topwith chcrrics, placcd 1 inch apart.
:. akc10 to1:minutcs,oruntilcakctcstcr,inscrtcd
in ccntcr, comcs out clcan. Lool in pan, on wirc rack,
I0 minutcs, thcn rcmovc |rom pan to cakc platc and
cool .|ustbc|orcscrving,sprinklctopwithcon|cctioncrs`
sugar. Nakcs 12 scrvings.
ALMOND LATTI CE CAKE
England
Z 9/nch nh/|acaka /ayars
aggs, s//gh|/ybaa|an
3 |aD/aspoonsgra|aJ/amon
paa/
7
cup/amonju/ca
! cupgranu/a|aJsugar
/z cup bu||at ormargar/na
Early on day:
! cup|oas|aJs//taraJ
a/monJs
2 agg nh/|as
! cups con/ac|/onars'
sugar
7z cupgrounJb/anchaJ
a/monJs
Apr/co|prasartas
I . Nakc, thcn bakc whi tccakc laycrs.
2. n doublcboilcrcombinc cggs, lcmon pccl , lcmon
juicc, granulatcd sugar, and buttcr, cook, ovcr simmcr
55
ing watcr, stnnng, until thickcncd, thcn rc|rigcratc.
3. Lut 9inch circlc o| cardboard, covcr i t with |oil.
Ilacc on cookic shcct. n i t placc cakc laycr, sprcad
on somc o| lcmon mixturc rcscrvc Y cup |or atcr
usc), top with othcr cakc laycr. rost sidcs with rcst
o| lcmon mixturc, coat with slivcrcd almonds, rc|rig
cratc.
1. Irchcat broilcr I 0 minutcs, or as manu|acturcr
di rccts.
:. nbowl, withmixcrathi gh spccd,bcatcggwhitcs
until stiH, gradually bcat in con|cctioncrs sugar until
i t pcaks, |old in ground almonds.
6. Vith mcringuc mixturc in dccorating bag, vith
numbcr 22 tubc in placc, makc thick ring around top
cdgc o| cakc, thcn makc latticc pattcrn o| lincs I
inchcs apart.
7. roil cakc until goldcn. ill squarcsin l atticc with
apricot prcscrvcs and rcscrvcd lcmon mixturc. lacc,
with cardboard, on cakc platc. Nakcs H scrvings.
HAZELNUT TORTE
Germany
6u||arormargar/na
! cups granu/a|aJ sugar
8 aggs
! |aaspoon tan///a ax|rac|
! cups s//|aJcaka //our
Early on day:
Z7z cups nho/a s|a//aJ
|aza/nu|s
Z cups haaty craam
Z cups s//|aJcon/ac|/onars'
sugar
3 |ab/aspoons na|ar
I . uttcr a 9i nch spring|orm pan. Lut wax papcr
I inch l argcr than bottom, thcn placc papcr to inc
bottom and part o| sidcs. uttcr wax papcr, thcn hour
papcr and sidcs.
2. n small skillct mclt Y cup buttcr, sct asidc.
3. 5tart hcating ovcn t o 3:0.
1. I n3quartbowlcombinc Icupsgranulatcdsugar,
cggs, andvanilla. nworksur|acc,sctbowlcithcrinto
largc pot, with plcnty o| hot watcr around it, or ovcr
a round :quart Outch ovcn, hllcd about hal| way
with hot vatcr. cat, with portablc mixcr at high
spccd, until mixturc hlls bowl and is vcry huHy-about
20 minutcs, now remove from water.
:. Jhcn altcrnatcly si|t in cakc hour and add mcl tcd
buttcr, bcating at lov spccd until blcndcd. Jurn into
spring|orm pan.
6. akc 1: minutcs, or until cakc tcstcr, inscrtcd in
ccntcr, comcs out clcan. Lct cool in pan I 0 minutcs,
thcnlooscn cakc aroundcdgcs andinvcrtonwircrack,
rcmovc wax papcr, lct cakc cool . Lcavc ovcn tcmpcra
turc at 3 :0.
7. lacc hazclnuts in shallov bakingpan akc thcm
about 20 minutcs. Hcmovc all loosc skin by rubbing
thc nuts bctvccn two towcls or hngcrs, thcn grind
nuts mcdium hnc.
56
1 . Lut cakc crosswisc into 3 cvcn aycrs. n argc
bowl, whip crcam unti slighty thick, gradualy add
V. cup granulatcd sugar, bcating unti stiH, into this
|old 2 cups ground hazclnuts.
2. Sprcad hal| o| this mixturc on bottom aycr o|
cakc, covcr with sccond laycr, sprcad rcst o| mixturc
ovcr it and top with third aycr.
3. Lombinc con|cctioncrs` sugar with watcr, stirring
until smooth. Spoon ovcr top and sidcs o| cakc, thcn
sprcad with spatula. Sprinklc top and sidcs with rcst
o| nuts. Nakcs I6 scrvings.
CHERRY TORTE
Germany
2 9-inch yellow-, white-,
sponge-, or chiffon-cake
layers
1 1 -pound 1 4-ounce can
sweet dark pitted
cherries
cup chartreuse or Kirsch
2 tablespoons cornstarch
Earl
y
on day:
1 cup butter or margarine
4 cups sifted confectioners'
sugar
3egg yolks
2 teaspoons vanilla
extract
2 squares semisweet
chocolate
I . Nakc, thcn bakc 2 cakc laycrs, cooI .
2. Orain chcrrics, rcscrving j uicc. Jo chcrrics, add
chartrcusc, rc|rigcratc 2 hours.
3. nto somc o| rcscrvcd j uicc, in sauccpan, stircorn
starch, thcn rcmaining juicc, cook, stirring, unti a
thickcncd saucc. Lovcr, rc|rigcratc.
1. nbowl , with mixcrathigh spccd, thoroughlymix
buttcr with I cup con|cctioncrs` sugar unti light and
huHy. Add rcst o| sugar, a littlc at a timc, bcating
constantly. ow add cgg yolks, onc at a timc, thcn
vanilla, bcat until light and huHy. Hc|rigcratc this
buttcr crcam until o| sprcading consistcncy.
:. Lovcr top o| cakc platc with strips o| wax papcr,
on thcm layonc cakc laycr. Jhcn, with somc o| buttcr
crcam and a small spatula, makc a rim, inch high
and inch thick, around top cdgc. Hc|rigcratc unti
rim ishrm.
6. Ncanwhilc, with vcgctabc parcr, makc chocolatc
curls |rom chocolatc squarcs.
7. ow arrangc al but U chcrrics ovcr cakc aycr,
top thcm with chcrry saucc, thcn Iaysccond cakc Iaycr
ovcr top, prcss down gcntly to hoId i n pIacc. rost top
and sidcs o| tortc with rcmaining buttcr crcam, thcn
with chocolatc curls, makc a ring, 2 inchcs widc,
around top cdgc. Arrangc U chcrrics around ccntcr
circlc. Larc|ully pull out waxpapcr strips. Hc|rigcratc
until scrvcd. Nakcs U to I0 scrvings.
HUSSAR TORTE
Huszar Torta-Hungary
2 cups sifted cake flour
1 teaspoons double-
acting baking powder
teaspoon baking soda
1 cup granulated sugar
3 eggs
cup currant jelly
teaspoon cinnamon
Da
y
before, or earl
y
on day:
teaspoon nutmeg
teaspoon ground cloves
1 square unsweetened
chocolate, finely grated
cup commercial sour
cream
cup cherry liqueur or
creme de cacao
1 cup heavy cream
I . Si|t togcthcr hour, baking powdcr, and baking
soda. Lrcasc a inch tubc pan.
2. Start hcatingovcn to 3:0.
3. n argc bow, with mixcr atmcdium spccd, crcam
buttcrwith sugar, thcnaddcggs,oncata timc,bcating
until vcryhuHy.
1. In small bowl bcat currant jclly, thcn bcat into
buttcr mixturc with cinnamon, nutmcg, clovcs, and
chooatc. nto this atcrnatcly bcat sour crcam and
hour mixturc until blcndcd. Jurn into tubc pan.
:. akc :0 tc60minutcs,or until cakc tcstcr,inscrtcd
in ccntcr, comcs outclcan. Loo I0 minutcs, thcn turn
out on wirc rack to coo compctcy.
Split cakc in hal| crosswisc, sprinklc cut sur|accs with
iqucur.VhipcrcamuntistiH. Lscparto|i ttosprcad
bctwccn laycrs, usc rcst to garnish top. Nakcs about
I6 scrvi ngs.
SZEGDI CAKE
Hungary
Butter or margarine
cup light-brown sugar
2 teaspoons cinnamon
cup chopped walnuts
cup granulated sugar
3 eggs, separated
3 cups sifted regular all-
purpose flour
Day before:
Yt teaspoon salt
4 teaspoons double-acting.
baking powder
1 cup commercial sour
cream
2 medium apples, pared,
cored, chopped
I . Stir 2 tablcspoons buttcr with brown sugar, cinna
mon, and walnuts unti crumby.
N
2. Start hcating ovcn to 37> .
3. nbow, with mixcr atmcdium spccd, bcat cup
buttcr with granuatcd sugar unti crcamy, bcat in cgg
yoks. Si|t hour, sat, and baking powdcr. ^dd, a tcr
natcy with sour crcam, to buttcrmixturc, |old in stiHy
bcatcn cgg whitcs.
1. Jurn hal| o| this mixturc i nto grcascd tubc pan,
sprinklc on wanut mixturc, thcn applcs. Jop with
rcsto| battcr.
>. akc >0to60 minutcs,orunticakctcstcr,inscrtcd
in ccntcr, comcs out ccan. Loo on wirc rack in pan.
Nakcs I2 scrvings.
MOTHER MONSEN CAKES
Mor Monsen-Norway
! cupbu||atotmatgar/na,
ma/|aJ, coo/aJ
! cupgtanu/a|aOsuat
2 ags
! |aaspoon tan///a ax|tac|
2cups s//|aJragu/ar
a//putposa //out
cupb/anchaJa/monJs,
choppaO
2 |ab/aspoonscutran|s
I . Start hcatingovcn to 3>0`.
2. n mcdium bow combinc buttcr and sugar, thcn
addcggs, oncata timc, stirringunti smooth. ow add
vanila and hour, stirring until wcll blcndcd. Four
into grcascd UbyUby2inch bakingdish. Sprinkc top
with amonds, thcn wi th currants.
3. Bakc 3> to10minutcs,orunticakctcstcr, inscrtcd
in ccntcr, comcs out ccan. Loo in pan on wirc rack.
Scrvc, cut into squarcs. Nakcs about I 6 scrvings.
SWEDISH APPLE TORTE
Sweden
2 pounOs app/as,pataO,
cotaO, s//caO
Stanu/a|aJsugat
cupso/!bu||atot
matat/na
4 ags, sapata|aJ
Early on day:
|aa8poon a/monJ ax|tac|
! 4ouncacan b/anchaJ
a/monJs,tounJot
//na/ychoppaJ
! cuphaatyctaam,
nh/ppaO
I . Look appcs with V cup sugar and V cup watcr
unti tcndcr. Jurn into grcascd, |oii ncd UbyUby
2inch cakc pan.
2. Start hcating ovcn to 3 >0.
3. Stir togcthcr buttcr, V cup sugar, and cgg yolks,
add amond cxtract and amonds. Jhcn |od in stiHy
bcatcn cggwhitcs. Sprcad ovcr appcs.
1. akc 1> minutcs, or unti godcn and donc. Lool
sighty, turn out on cakc patc, pcc oH loil, thcn cool
compctcy.
Larnish tortc with whippcd crcam, thcn scrvc, cut i nto
squarcs. Nakcs I 2scrvings.
PANCAKE TORTE
Pannkakstarta-Sweden
2 aggs
ranu/a|aJsugat
|aaspoon sa/|
! cup m//k
! cupss//|aJragu/at
a//putposa //our
! cupco/J na|at
cupma/|aJ bu||ar or
margar/na
! cup|aaty craam
! |o ! cups //ngonbarry
orb/uabarryprasartas
57
I . n mcdium bow, with mixcr at mcdium spccd,
bcat cggs with I tabcspoon sugar and sal t until huHy,
graduallybcat in milk and hour until battcr is smooth,
stir in watcr and coocd mcltcd buttcr.
2. nto a hot, grcascd I 0inch skillct, pour V cup
battcr. Jilt pan to coat cvcnly. Look pancakc ovcr
mcdiumhigh hcat, turning oncc, until brown on both
sidcs, kccp varm. Hcpcat until a battcr is uscd.
3. cat crcam with I tcaspoon sugar unti so|t pcaks
|orm. Facc a pancakc on round cakc patc, sprcad
ightIy with somc o| prcscrvcs, !hcn whippcd crcam.
Jop with sccondpancakc, rcpcat untilallpancakcs arc
uscd, covcr top vith rcst o| whippcd crcam. Scrvc,
cut into wcdgcs. Nakcs 6 toU scrvings
SWISS CHERRY CAKE
Switzerland
Bu||atotmatgat/na
! cupgtanu/a|aJsugat
4 aggs, sapara|aJ
! |aaspoon c/nnamon
|aaspoongtounJc/otas
2 |aaspoonsJoub/aac|/ng
bak/ngponJat
|aaspoon sa/|
cup//na/ygrounJ
unb/anchaJa/monJs
! cup s//|aJtagu/at a//-
putposa//out
3 ! pounJcans Jatk
c|atr/as, p/||aJ, Jta/naJ
Con/ac|/onars
sugat
M|/ppaJcraam |op|/onJ/)
I . uttcr a inch spring|orm pan, thcn inc bottom
with wax papcr.
2. Start hcating ovcn to 3>0`.
3. n argc bow, vith mixcr at mcdium spccd, bcat
I cup buttcr with granuatcd sugar unti huHy, bcat
incggyoks, onc ata timc. lcnd in cinnamon, clovcs,
bakingpowdcr, and sal t, thcn almonds with hour.
1. cat cgg whitcs until stih, thcn carc|ully |oId
thcm and wclldraincd chcrricsintobuttcralmondmix
turc. Four into spring|orm pan.
:. akc I hour and I : minutcs, or until cakc tcstcr,
inscrtcd i n ccntcr, comcs out ccan. ct stand : min
utcs, ooscnsidcso| cakc |rom pan, rcmovc rim, invcrt
on wirc rack, rcmovc bottom o| pan and papcr, cool .
6. Jhcn invcrt cakc on cakc platc so chcrry Iaycr
rcsts on bottom. Sprinklc top with con|cctioncrs` sugar,
scrvc, i n vcdgcs, vith whippcd crcam, i| dcsircd.
Nakcs I 2 scrvings.
58
Pastries and Pi es
ALMOND-CHEESE PASTRY CRESCENTS
Austria
! cup s//|ad tau/at a//-
purposa //out
|aaspoon sa/|
cup bu||atormarar/na
dounca packaacraam
c|aasa
2an|/|as
tanu/a|adsuat
Day before:
! |aD/aspoon /amon]u/ca
! |ab/aspoon ra|ad/amon
paa/
|aaspoon a/mondax|tac|
! cup round, b/anc|ad
a/monds
! a, baa|an
nto bowl si|t hour with salt. Add buttcr and crcam
chccsc, in small picccs. Vith pastry blcndcr, or 2
knivcs, cut buttcr and chccsc into hour mixturc until
wcll blcndcd. Lightly shapc into ball, wrap i n wax
papcr, saran, or |oil, rc|rigcratc.
I . nbowl, withmixerathi gh spccd, bcat cggwhitcs
until stiH, thcn bcat in cup sugar, lcmon j uicc,
lcmon pecl, and al mond cxtract, |old i n almonds.
2. Start hcating ovcn to 100. Lightly grcasc 2
cookic shccts.
3. n hourcdsur|acc, roll out oncthird o| pastry,
inch thick. Lut into a I 0inch circlc, cut circlc into H
wcdgcs, rcmovc trimmings.
1. nccntcro|widccndo|cachwcdgcplaccroundcd
tcaspoon|ul o| almond mixturc. Starting at widc cdgc,
lightly roll up cach wcdgc, placc, ccntcr point down,
on cookic shcet, curvc cnds in crcsccnt. Hcpcat with
rcst o| pastry and hlling. rush crcsccnts with bcatcn
cgg, sprinkle with sugar.
: . akc I0 to I2 minutcs, cool . Nakes about 2H.
FRUIT-NUT PI E
Austria
6u||atormatar/na
! cups//|adrau/ara//
purposa//out
! cups unD|ac|eJ
a/monds, round
Early on day:
! ! pound! 4ouncacan
apr/co||a/tas, na//
dra/nad
cupranu/a|adsuar
3 as, sapara|ad
|aaspoon c/nnamon
Con/ac|/onats' suat
l . Start hcating ovcn to 3 :0.
2. Vith pastryblendcr,or2 knivcs,cut 6 tablespoons
buttcr into hour until like coarsc corn mcal , add 2
tablcspoons watcr and toss quickly togethcr, |orming
a smooth bal l .
3. Lse to l i nc inch pi c plate, making hutcd cdgc.
Sprinklc pic shcllwith cup almonds, overthcm ar
rangc apricot halvcs. lcnd cup buttcr with granu
latcd sugar, add cgg yolks, cinnamon, and I cups
almonds. cat cgg whitcs unti stiH, lod nto aImond
mixturc, pour ovcr apricots.
1. akc 10 minutcs, or until goldcn. Lool , sprinklc
with con|cctioncrs` sugar. Nakcs H scrvings.
BLUEBERRY CREAM TARTS
Belgium
5//|ad tau/ara//purposa
//out
5a/|
ranu/a|adsuar
cup bu||atormarat/na
! ayo/k
! cup m//k
2 as, baa|an
Early on day:
! |ab/aspoon btandy
! |aaspoonra|ad/amon
paa/
! !0ouncapackaa/tozan
b/uabatt/as, ||anad,
dta/nad
|o cup |aatycraam
l . Start hcating ovcn to 12: l.
2. nto bowl si |t I cup hour, tcaspoon salt, and
I tablcspoon sugar. Vi th pastry blcndcr, or 2 knivcs,
cut in buttcr until l ikc coarsccorn mcal . cat togcthcr
cggyolkand ll tablcspoonswatcr,addtohourmixturc,
|orminto a so|tball .
3. n hourcd board, roll out pastry. Lsc to linc H
2inch muHnpan cups, rcrollingdough as ncccssary.
rick wcl l .
1. akc I 0 to I2 minutcs, or unti l goldcn, cool on
wirc rack.
:. Ncanwhilc, in doublc boilcr combinc cup hour,
cup sugar, and tcaspoon salt, stir in milk and
cggs, thcn cook ovcr boiling watcr, stirring, until
thickcncd. Lct this custard cool slightly, thcn stir in
brandyandlcmonpccl . Lovcr sur|acc with waxpapcr,
rc|rigcratc.
Sprcad custard on bottom o| crusts. Vhip crcam until
stiH, sprcad somc ovcr custard, thcn top with bluc
bcrrics andgarnish with rcsto| whippcd crcam. Nakcs
H tarts.
APPLE TARTS
France
! !z cups s//|adtau/at
a//purposa//out
|aaspoon sa/|
6u||arormatat/na
2 3ounca packaas ctaam
c|aasa
2 pounds app/as, parad,
corad
ranu/a|adsuat
cup n|/|a n/na orc/dar
!z cup saad/assta/s/ns
I. Si|t togcther hour and salt. Vi th hngcrs, rub i n
V cupbuttcr until crumbly, thcn rub in crcam chccsc
thoroughly until smooth. orm into a bal l , wrap in
wax papcr, rc|rigcratc until wcll chillcd.
2. Lut applcs into wcdgcs, placc in sauccpan with

cup sugar, winc, 2 tablcspoons buttcr, and raisins.
Look, covcrcd, until tcndcr, rc|rigcratc.
l. Start hcating ovcn to 100.
2. Holl out pastry % inch thick, usc parto|i tt olinc
H Hutcd 1inchtartshclls. Oividc applc hllingbctwccn
shcl ls. old down pastry rim ovcr applcs. rom rcst o|
dough, cut out 1inch circlcs. Ilacc I on cach tart,
prcssing down cdgcs with |ork.
3. Bakc 2: t o30minutcs, or until goldcn. Jurn out
on scrving plattcr, cool slightly. |dcsircd, mcl t cup
sugar to goldcn syrup, add 3 tablcspoons watcr and
cook until smooth. Iour ovcr tarts. Nakcs H.
SI PHNIAC HONEY SQUARES
Greece
o |ab/aspoons bu||ator
margar/na
! cups//|adragu/ata//
putposa //out
Z 3ounca packagas craam
c|aasa
Early on day:
tanu/a|ad sugat
Z aggs
cup //qu/d|onay
C/nnamon
l . Start hcating ovcn to 3 :0.
2. In bowl, with pastry blcndcr, or|ork, work buttcr
i ntohour until sizco|pcas, add I tablcspoon iccwatcr,
mix until particlcs stick togcthcr.
3. n Hourcd board, roll out dough % inch thick,
with itlincbottomandsidcso| HbyHby2inch baking
dish.
1. In small bowl, with mixcr at mcdiumspccd, blcnd
rcam chccsc with cup sugar and cggs until light,
addhoncyand!: tcaspooncinnamon, mixwcll. Sprcad
mixturc ovcr dough, sprinklc with I tablcspoon sugar
mixcd with tcaspoon cinnamon.
: . Bakc about 30 minutcs, or until goldcn. Nakcs I 2.
LITTLE BASKETS
Kosarkak-Hungary
! 3ouncapackagacraam
c|aasa
cupbu||arotmargar/na
1 cups//|adtagu/ara//-
putposa //out
C|aasa /////ng, ba/on
C|oco/a|aNu|/////ng,
ba/on
I . In small bowl , with mixcr at mcdium spccd, bcat
crcam chccsc with buttcr until crcamy, thcn add hour,
bcating until wcll blcndcd.
2. Start hcating ovcn to 100.
. Lscchccscdough t o|incabout 30I i nch muHn
pan cups, prcssing it cvcnly against bottom and sidcs.
ill I : baskcts" with Lhccsc illing, thcn hll thc
59
rcmammg I 5 "baskcts" with Lhocolatcut illing.
1. akcabout20 minutcs, oruntil goldcn. Lool, thcn
rcmovc |rom pan. Nakcs about 30.
CHEESE FI LLI NG: Nix 6 ounccs crcam chccsc, cup
granulatcd sugar, I cgg, I tablcspoon gratcd lcmon
pccl, and I tablcspoon lcmon j uicc.
CHOCOLATE-NUT FI LLI NG: Bcat 2 cgg whitcs until
|oamy, thcn gradually bcat in Y cup granulatcd sugar,
bcating until stiH. old in cup choppcd pccans and
cup choppcd scmiswcctchocolatc picccs.
ITALIAN APPLE PI E
Torta di Mele-Italy
! cups s//|adtagu/at
a//putposa //out
5a/|
|aaspoon c/nnamon
tanu/a|adsugat
! |aaspoon doub/aac|/ng
bak/ngpondat
Z |aaspoonsgta|ad/amon
paa/
cup bu||ar otmatgat/na
! aggyo/k
2 |ab/aspoons shatty
Z parad, cotad/atgaapp/as
Z aggs
Z |ab/aspoons //Jut
2 |aaspoonsgta|ad/amon
paa/
cup//gh|ctaam
! cups t/co||achaasa
! |ab/aspoonc|oppad,
cand/ad otangapaa/
cup saad/ass ta/s/ns
I . Si|t togcthcr hour, tcaspoon salt, cinnamon,
cup sugar, and baking powdcr, add lcmon pccl . Vi th
pastry blcndcr, or 2 knivcs, cut in buttcr until ikc
coarsc corn mcal .
2. Start hcating ovcn to 3 :0.
3. cat cgg yolk with shcrry. Add t o hour mixturc,
toss togcthcr, |orming a smooth ball . Roll out, thcn
usc to linc HbyHby2inch baking dish, trimming
cvcn with top cdgc.
1. Lut applcs i nto wcdgcs, lay, ovcrlapping slightly,
in pastrylincd dish. n small bowl , wi th mixcr athigh
spccd, bcat cggs with cup sugar until thick. At
low spccd, bcat in 2 tablcspoons hour, lcmon pccl,
crcam, ricotta chccsc, orangc pccl , raisins, and tca
spoon sal t . Iour ovcr applcs.
5 . akc I hour and 1 5 minutcs, or until goldcn.
Scrvc slightly warm, or lct cool . Nakcs scrvings.
60
FRI ED HONEY DAINTIES
Crustele-ltaly
2 cups s//|aJragu/ar
a//purposa //our
|aaspoon sa/|
2 |aaspoonsJoub/aac|/ng
bak/ngponJar
3 aggs
Early on day:
2 |ab/aspoonsgranu/a|aJ
sugar
|aaspoon a/monJ ax|rac|
Abou| ! quar| sa/aJo//
2 cups//qu/O honay
3 |ab/aspoons na|ar
I . Si|t togcthcr hour, sat, and baking powdcr.
2. Vith mixcr at high spccd, bcat cggs with sugar,
amond cxtract, and I tabcspoon saad oi unti thick.
Stiri nhourmixturcuntismooth. Jhcn kncadi nbow
unti piabc. Lovcr bow , ct stand an hour or so.
3. ow, on ighty hourcd board, ro out ha| o|
dough papcrthin. Vith pastry whcc, cut into by
I inch strips, thcn shapc cach strip into a bow or ring.
Hcpcat with rcmaining dough.
1. n dccp sauccpan hcat I quartsaadoi to 370.
on dccp|at|rying thcrmomctcr. ry about 3 daintics
at a timc, turning oncc, unti godcn, drain on papcr
towcs.
:. Jhcn, in mcdium sauccpan, combinc honcy and
watcr, hcat unti j ust bcow boiing point. ow dip
daintics into honcy mixturc, thcn coo on wirc rack
with wax papcr bcIow. Nakcs about 3 dozcn.
FRI ED PASTRIES
Chrusciki-Poland
2!z cupss//|aJragu/ar
a//purposa//our
|aaspoon sa/|
aggyo/ks
3 |ab/aspoonsgranu/a|aJ
sugar
|aaspoongra|aJ/amon
paa/
! |aaspoonsa/monJ
ax|rac|
|ab/aspoonscommarc/a/
sour craam
Abou| ! quat| sa/aJo//
Con/ac|/onats'sugar
l . Si|t hour with sat. Vith mixcr at mcdium spccd,
bcat cgg yolks with granulatcd sugar, cmon pcc, and
almond cxtract until thick, add sour crcam, mix wc.
Lraduay stir in hour mixturc, thcn kncad i n bow
unti dough is pliabc. Lovcr bow with towcI , thcn
ct stand about 1 hour.
2. n ighty hourcd board, ro out part o| dough
papcrthin _sct asidcrcst, covcrcd) . Vith pastry whcc,
cut dough into :by2inch strips. n ccntcr o| cach
strip cut a sit about 2 inchcs ong, thcn pass onc cnd
o| strip through this sit. Hcpcat.
3. lndccp sauccpan hcatsaadoi to 37O. on dccp
|at|rying thcrmomctcr. ry about 3 pastrics at a timc,
turning oncc, unti godcn, drain on papcr towcs.
1. Vhic stiwarm,sprinkcpastricsgcncrousywith
con|cctioncrs` sugar. LspccaIy nicc to scrvc wim Irut
compotc. Nakcs about 2: pastrics.
TART I BIZA
Spain
o |ab/aspoons bu||aror
margar/na
! cups//|aOtagu/ata//-
purposa//our
4 aggs, sapata|aJ
cupgranu/a|aJsugar
Early on day:
cup/amon]u/ca
2 |aaspoonsgta|aJ/amon
paa/
cupJry nh/|a n/na
! cupsaaJ/assgtapas
2. Vith pastry bcndcr, or 2 knivcs, cut buttcr into
hour unti ikc coarsc corn mca , add 2 tabcspoons
watcr and tossquicky togcthcr, |orming a smoth baII.
Osc to inc inch pic pIatc, makinghutcd cdgc, prick
wc.
3. akc 20 minutcs, or unti godcn.
4. Ncanwhic, in doubc boicr combinc cgg yoIks,
sugar, cmon juicc, cmon pcc, and winc. Look, ovcr
boiing watcr, stirring, unti thickcncd. nto thi s loId
cgg whitcs, bcatcn stih. Spon into pic shc.
> . akc I: minutcs, or unti godcn. Loo on wirc
rack. Larnishwith grapcs, thcnrc|rigcratcuntinccdcd.
Nakcs U scrvings.
LAZY PI E
L jene Pita-Yugoslavia
! cupbu||arormargar/na
2 ayo/ks
Sranu/a|aJsugar
|aaspoon tan///a ax|rac|
2cups s//|aOtagu/ar
a//purpos0//our
2 pounJs cr/spapp/as
Early on day:
cuppackaaJJr/aJ
braaOctumbs
|aaspoonc/nnamon
! |0aspoonra|aJ/amon
paa/
! agg nh/|a
I . nargc bow, with mixcr at mcdium spccd, crcam
buttcr with cgg yolks, 1 cup sugar, and vania unti
huHy, graduay bcat in hour.
2. Oividc pastry i n ha|, rc|rigcratc onc ha|. lrcss
othcr hal| into byby2inch grcascd cakc pan.
1. Farc andcorc appcs, thcn gratc on coarsc gratcr,
add cup sugar, brcad crumbs, cinnamon, and Icmon
pcc , mix wc. Arrangc ovcr pastry in cakc pan.
: . n wax papcr, ro out rc|rigcratcd pastry i nto
byinch squarc, i|t papcr, with i ts pastry, and invcrt
on top o| appcs, pcc oH papcr, prcss pastry cdgcs to
pan sidcs. rush cntirc sur|acco|pastry vith unbcatcn
cggwhitc.
6. akc 10 to :0minutcs, orunti godcn. Scrvccod.
Nakcs scrvings.
Desserts
PORCUPI NE APPLES
Aeble Pindsvin-Denmark
3/argaapp/as
2 cups na|ar
cupgtanu/a|adsugar
2 |ab|aspoons /amonu/ca
cup s//tarad |oas|ad
a/monds
Cus|atdsaucaornh/ppad
craam
l . Farc applcs, thcn, starting at bossom cnd, cut
cach in ha|, corc.
2. n argc skict bring watcr, sugar, and cmon
juicc toboi, addappcs,simmcr, covcrcd, untiI tcndcr,
turning oncc.
3. JhcnarrangcappchaIvcs, cutsidcdown, on dccp
scrvingpattcr. oisyrup in which appcscookcduntiI
i t`s rcduccd to 2 cups.
1. Ncanwhic, tuck somc o| sivcrcd amonds i nto
roundcd sidc o| cach appc ha|. Four on syrup, coo,
rc|rigcratc. Scrvc with custardsaucc. Nakcs6 scrvings.
RASPBERRY ROYAL PUDDI NG
England
! !0-ouncapackaga/tozan
taspbarr/as, |hanad
W cupcutran|a//y
! |aaspoon corns|arch
8 |h/ns//cas nh/|abraad,
crus|s ramotad
Bu||arotmatgar/na
2 |ab/aspoonsta/s/ns
2 |ab/aspoons cutran|s
2 |ab/aspoonsg/ac00O
m/xad/tu/|s
4aggs
Y cupgranu/a|adsugar
|aaspoon sa/|
|aaspoon tan///a
! |aaspoongta|ad/amon
paa/
2 cups m//k
n small sauccpan pacc crushcd raspbcrrics and jcy,
bringto boi . Nix cornstarch with I tablcspoon watcr,
add to raspbcrry mixturc, cook, stirring, unti thick
cncd. Strain this saucc, rc|rigcratc.
6 1
l . uttcr a 2quart casscroc wcl , in it arrangc 1
buttcrcd brcad siccs, sprinkc with ha|o| raisins, cur
rants, and gaccd |rui ts, combincd, top with rcst o|
buttcrcdbrcadsiccs,thcnrcsto|raisincurrantmixturc.
2. nmcdiumbow, bcatcggswithsugar, salt,vania,
and cmon pcc, stir i n milk, pour ovcrraisin mixturc,
lct stand 30 minutcs.
3. Ncanwhic, start hcating ovcn to 3:0.
1. akc casscrolc, covcrcd, 30 minutcs, uncovcr and
bakc 30 minutcsongcr,or unti godcn. Scrvcatoncc,
with raspbcrry saucc. Nakcs 6 scrvings.
STRAWBERRY SNOW
Mansikkalumi-Finland
2 cups /rash s|ranbarr/as,
nashad, cu|up
ranu/a|adsugat
2aggnh/|as
cup haatycraam
o n|o/as|ranbarr/as
l . n mcdium bow crush 2 cups strawbcrrics, thcn
stir in ! cup sugar. cat cgg whitcs unti so|t pcaks
|orm, thcn gradually add ! cup sugar, bcating unti
stiH.
2. Vhip crcam untiI thick. Hcscrvc about 1 cup,
thcn |old rcst o| crcam, with bcatcn cgg whitcs, i nto
strawbcrrics.
3. Spoon i nto shcrbct glasscs, dccoratc top o| cach
with dab o| rcscrvcd crcam, garnish with a whoc
strawbcrry. Nakcs 6 scrvings.
HOT ORANGE SOUFFLE
Haiti
cJpbu||arormargar/na
cupragu/ara//purposa
//our
|aaspoon sa/|
! cups //gh|ctaam
3 |ab/aspoonsgra|adoranga
paa/
2 |ab/aspoons curaao ot
brandy
ranu/a|adsugat
aggs, sapara|ad
2/argaorangas, sac|/onad
I . n mcdium sauccpan mclt buttcr, stir in hour and
sat unti smooth. ow sowly add crcam, stirringcon
stanty, bring to boil and cook until thick.
2. Vhcn saucc has thickcncd, rcmovc |rom hcat,
stir in orangc pcc, curaao, : tablcspoons sugar, and
cgg yolks, onc at a timc. Lct cool about I : minutcs.
3. Ncanwhilc, start hcating ovcn to 3:0. uttcr
wcl a 2quart souH dish cups to thc bri m) or
casscroc, sprinklc bottom and sidcs with sugar. Jhcn
arrangc orangc scctions on bottom o| dish, sprinkc
with sugar.
1. owbcatcggwhitcsuntilstiH, intothcmcarc|uly
|old coolcd saucc, pour ovcr orangc scctions.
62
: . akc l hour and I : minutcs, or unti godcn and
puHy. Scrvc at oncc. %akcs about 6 scrvings.
SWEET-POTATO LOAF
Haiti
! cups mashadsnaa|
po|a|oas
3t/pabananas
! cupm//k
3 |ab/aspoonsgranu/a|ad
sugar
|aaspoon sa/|
Y cupdark saad/ass
ra/s/ns
|aaspoonnu|mag
|aaspoonc/nnamon
3aggs,baa|an
Darkcornsyrupotmap/a
syrup
Mh/ppaJ craam |op|/ona/)
l . Start hcating ovcn to 3:0. Lrcasc wc a by
:by3inch oa| pan.
2. n mcdium bow combinc swcct potatocs, mashcd
bananas, andmik, thcnaddsugar, sa t,raisins,nutmcg,
cinnamon, and cggs, stirring unti wc bcndcd. Four
into prcparcd pan.
3. akc l hour and 20 minutcs, or unti hrm and
godcn on top. Larc|uy ooscn cdgcs with spatua,
tbcn invcrt on scrving dish. ct oa| coo a bit, thcn
spoon corn syrup ovcr i t as a glazc. Lut into scrving
picccs,passmorcsyrupandwhippcd crcam, i| dcsircd.
Nakcs about I2 siccs.
CARAMEL CUSTARD
Lech Flan-India
cup//gh|-bronn sugar
o aggyo/ks
Y cupgranu/a|adsugar
Early on day:
2 |ab/aspoonsgra|ad//ma
paa/
! |aaspoon tan///aax|rac|
2 cups m//k, sca/dad
l . Start hcating ovcn to 3:0.
2. n sma sauccpan combinc brown sugar with
cup watcr,bringto |u boi, thcn boi about2 minutcs,
stirring constanty. ow dividc this syrup bctwccn
6 :ouncc gass custard cups, quicky ti ting cach cup,
so as to coat bottom, and partially coat sidcs.
. ln mcdium bowl, with handbcatcr, bcat cggyolks
with granuatcd sugar until wcll bcndcd. Lradualy
stir in imc pccl and vanila, thcn scadcd mik. Four
i nto custard cups, about cup in cach. Sct cups in
shaow bakingpan, hl pan with ! inch o| hot watcr.
1. akc hour to I hour and I : minutcs, or unti
kni|c, inscrtcd in ccntcr, comcs out ccan. Hcmovc
cups |rom pan, coo, rc|rigcratc.
Lnmod custards by running a kni|c around cdgc o|
cach cup to ooscn, thcn invcrt on dcsscrt dish, thc
syrup drips ovcr and down sidcs o| custard. Nakcs 6
scrvings.
CHOCOLATE I CE CREAM BALLS
Palla Gelato di Cioccolata-ltaly
! ! pound ! ouncacandark
snaa|p/||adcharr/as
2 or3 |ab/aspoons brandy
Early on day before:
2 p/n|s choco/a|a /cacraam
! cup //ne/y-choppadsam/-
snaa|choco/a|a
Orain syrup|romchcrrics, boi syrup unti it`s rcduccd
to cup, thcn stir i n brandy and pour ovcr chcrrics.
Lct stand at room tcmpcraturc 21 hours.
Early on day:
l . Orainchcrrics,hnumbcr I2icccrcam scoopabout
ha||ul with icc crcam. Facc a chcrry inccntcr, covcr
with morc icc crcam, thcn unmold on cokic shcct.
Hcpcat, making 7 morc i cc crcam bas, |rcczc. _Hc
|rigcratc c|tovcr chcrrics |or latcr usc. )
2. |ust bc|orc scrving, ct bas so|tcn a bit, thcn
sprinkc on all sidcs with chocoatc. Nakcs U scrvings.
MI XED FRUIT AL MARSALA
Italy
3 orangas, paa/ad, |h/n/y
s//cad
2 app/as, corad, quar|atad,
s//cad|h/n, crossn/sa
A few hours before serving:
cup con/ac|/onars'sugar
! |ab/aspoon /amonu/ca
cupMarsa/a
n bow combinc orangcs, appcs, sugar, and cmon
j uicc. Jhcn pour on Narsaa. Hc|rigcratc unti wc
chicd. Nakcs 1 scrvings.
PASKA
Russia
! poundpo| chaasa ordry
co||agachaasa
cupDu||arormargat/na
cup granu/a|ad sugar
! aggyo/k
cupcommarc/a/sour
craam
Day before:
cup a/monds, choppaJ
cupg/acadm/xad/ru/|s
! |aaspoon tan///a ax|rac|
Haatycraam, nh/ppad
/acaJcharr/as
1 . Ircss chccsc through a hnc sicvc. l n argc bow,
with mixcr at mcdium spccd, bcat buttcr with sugar
unti huHy. Jhcn bcatin cggyok, chccsc, sour crcam,
almonds, gacccd |ruits, and vania. ow carc|uy
blcnd i n l2 cup vhippcd crcam.
2. inc sicvc or colandcr with chccsccoth. Spoon
i n chccsc mixturc, |od cnds o| chccsccoth ovcr top.
Sct in argc bow tocatch drippings, rc|rigcratc.
Ln|od cnds o| chccsccoth, invcrt chccsc mixturc on
scrvingdish, rcmovc chccsccoth. Occoratc with a i ttc
whippcd crcam and glacccd chcrrics. Nakcs U to I 0
scrvings.
PALOS VERDES STEW
Mexico
! |aD/aspoon Du||atot
matat/na
! maJium on/on, m/ncaJ
! cupchoppaJca/aty
3 cups quat|ataJ, ||an
|h/n/ys//caJ, pataJ
nh/|apo|a|oas
! cupna|at
! |aaspoons nho/a
otano
!z |aaspoonssa/|
! ! 9ouncacan |oma|o
ju/ca
! o ot /ouncacan na|at-
otDto|hpackaJ|una,
//akaJ
DtypackaaJ/ns|an|
mashaJpo|a|oas
|op|/ona/)
I . n buttcr, in largc skillct with tight covcr, saut
onion and cclcry until onion is lightbrown. Add po
tatocs, watcr, organo, and salt, simmcr, covcrcd, I 0
minutcs, or until potatocs arc almost tcndcr.
2. Add tomato j uicc and tuna, simmcr I0 minutcs,
thcn stir in I to 3 tablcspoons dry instant mashcd
potatos |or a bit o| thickcning. Scrvc i n soup bowls.
Nakcs 4 scrvings. (2 1 0 calories per serving)
LOW-CALORI E BEEF BOURGUIGNONNE
France
! pounJtounJs|aak
Rau/ata//putposa//out
matat/na
3 |aD/aspoonsconac
! c/otaat//c, m/ncaJ
2catto|s, |h/n/ys//cad
2 cups |h/n/y-s//caJ
ca/aty
! cupchoppaJon/ons
! |aD/aspoonJt/aJpats/ay
//akas
Day before, if desired:
! Day/aa/, ctumD/aJ
|aaspoon |hyma
3 cups na|at
2 |aD/aspoonsDo||/aJ
maa| sauca
5a/|
|aaspoon h/ckotysmokaJ
sa/|
! pounJ sma// nh/|aon/ons
! pounJmushtooms
! |aaspoon/amon]u/ca
I . Start hcating ovcn to 3 :0.
2. Jrim |at |rom bcc|, cut bcc| i nto I inch cubcs,
roll in hour until wcll coatcd. n I tablcspon buttcr,
in Outch ovcn, brown bcc| on all sidcs. Add cognac,
lightwith match, whcn hamcshavcsubsidcd, add gar
lic, carrots, cclcry, choppcd onions, parslcy hakcs, bay
lca|, thymc, 2 cups watcr, mcat saucc, 2 tcaspoons salt,
and hickory sal t. Stir to distributc spiccs, simmcr 2 to
3 minutcs.
3. Bakc, covcrcd, 2 hours, or until mcat i s tcndcr.
63
4. About 30 minutcs bc|orc mcat i s donc, wash and
pccl small onions, boil in saltcd vatcr to covcr, until
tcndcr-about 20 minutcs. Vash andstcmmushrooms,
in I tablcspoonbuttcrsautcapsandstcmsuntilbrown
-about I : minutcs, add lcmon juicc.
:. Nakc a smooth pastc|rom 2 tablcspoons hourand
cup vatcr. Jo mcat mixturc add draincd mush
rooms, onions, pastc, and cup watcr. Simmcr until
gravy has thickcncd, stirring to prcvcnt sticking. Hc
|rigcratc until 20 minutcs bc|orc scrving.
6. Hchcat Bcc| Bourguignonnc ovcr low hcat until
hot. Nakcs 6 scrvings. (290 calories per serving)
SKI LLET HASH
Germany
! |aD/aspoonsDu||at
otmatgat/na
! maJ/um on/on, s//caJ
! sma//taanpappat,
s//cad
! pounJchuck, gtounJ
! |aaspoons sa/|
2 |aD/aspoonsbtonn sugat
2 |aD/aspoonst/naat
cuppackaaJpta
cookadt/ca
cup Do///n na|at
! cups Jta/nadcannaJ
taJcaDDaa
I . n buttcr i n l argc skillct, saut onion and grccn
pcppcr until so|t. Add chuck, salt, brown sugar, and
vincgar, cook until mcat loscs its rcd color.
2. Ncanwhilc, add ricc to boiling watcr, stir just to
moistcn, covcr and lct stand 5 minutcs.
3. Add ricc, with cabbagc, to mcat mixturc, hcat.
Nakcs 6 scrvings. (335 calories per serving)
POMMES NOUVELLES
France
! cupna|ar
2 Daa/-Dou///on cuDasot
anta/opas Daa/Dou///on
m/x
! pounJsma// nan po|a|oas,
sctuDDaJ, sctapaJ,
|han quat|ataJ
2 |aaspoons cotns|atch
I . n mcdium sauccpan bringwatcrtoboi l , addbouil
lon cubcs. Add potatocs, simmcr, covcrcd, 20 to 2:
minutcs, or until tcndcr.
2. Nixa li ttlcvatcri nto cornstarch to|orma smooth,
thin pastc. Add pastc to potatos, stirring constantly,
stir until smooth and thickcncd. Nakcs 3 scrvings.
( 1 05 calories per serving)
64
. . . . . . . . . . . . . . . . . . . . . . . .
sour and sweet, 4 7 Indonesian pineapple ambrosia, Salad, vegetable, 1 8

stewed, 45 8 Sauerbraten, 28
s|udcd, 47 Italian apple lie, 59 Sausage smothered i n red
Ia Marocaine 1 5 Javanese ore et, 1 0 cabbae, 42
supreme of, Rembrandt, 44 Lamb and chicken stew, 38 Sautee beef in coconut mlk, V
w/asparagus, 47 Lamb, English l eg of, 3 7 Savory eggs Meulemeester, 52
. . . . . . . . . . . . . . . . . . . . . . . . w/walnuts, 44 Lamb paprika, 3 7 Shrimp
-m
Chinese sea bass, 4 Lazy pie, 60 and chicken Malaikari, 50
Chinese snow mountain, 4 Lemon chifon, 1 2 apketizer, 20
Almond
Chocolate ice cream balls, 62 Lemon cream, Dutch, 1 5 ba ed in coonut, 1 2
cheese pastry crescents, 5 8
Chocolate mousse, 1 1 Lemon soup, 2 1 chowder, 22
cookies, French, 1 5
Christmas pie, 34 Little baskets, 59 fried rice, 49
lattice cake, 5 5
Codfsh, Portuguese style, 5 2 Low-cal beef bourguignonne, 63 salad, 27
torte, Vienna, 54
Cofeecake, Frankfurt crown, 22 Meat-and-potato pie, 3 1 samba!, 8
Apple(s)
Cofeecake, raisin-and-nut, 24 Meat and vegetable soup, 28 Semiramis style, 1 7
pie, Italian, 59
Corn fritters, 1 0 Meat balls, egg, 37 Short ribs braised, 30
pie, sour cream, 5
Corn pudding, 5 3 Meat balls, Greek parsley, 3 1 Siphniac hone squares, 5 9
porcupine, 6 1
Crab-meat apfetizer, 20 Mixed fruit al Marsala, 62 Skewered broi ed pork, 4 1
tarts, 5 8
Creamed sea ood i n patty shells, Mother Monsen cakes, 5 7 Skillet hash, 63
tortd Swedish, 57
49 Mufns, double-stice, > Soufe, hot orange, 61
Avoca o salad, 25
Cucumber salad, 25 Mushroom sou resh, 22 Soup
Baked
Cucumber-yoghurt salad, 27 Mushrooms, ba ed, 5 3 bamboo-shoot, 2
bananas, 1 0
D-E-F-G-H
Mushrooms w/sour cream, 54 iced coconut, 6
egr.lant, 1 0
Nasi goreng, 7 meat and vegetable, 28
fs , Greek style, 49
Double-spice mufns, 5 Norwegian walnut bread, 22 oxtail, 1 4
mushrooms, 5 3
Douhnuts, Peruvian, 23 Orange soufe, hot, 61 Sour cream-apple pie, 5
stufed pike, 48
Due ling, chestnut-stufed, 47 Oriental roast pork, 39 Spareribs, barbecued, 14
Bamboo-shoot soub, 2
Duckling, Peking, 2 Oxtail ragout, 42 Spiced baked bass, 8
Barbecued.spareri s
Duckling w(white grapes, 48 Oxtail soup, 1 4 Steak w/mushrooms and bean
w /kumquats, 1 4
Dutch lemon cream, 1 5
P-R
sprouts, 1 2
Batter-fried food, 50
Easter bread 24 Stew
Beans w /potatoes, 5 3
Egg-meat bails, 3 7 Palos Verdes stew, 63 Burgundy beef, 1 5
Beef
Eggplant, baked, 1 0 Pancake torte, 57 hunter's, 4 1
and corn, 30
Eggs Meulemeester, savory, 52 Pancakes, ginger, 1 2 lamb and chicken, 38
bourguionne, low-cal, 63
Enlish leg of lamb Nelson, 37 Parmesan crisps, 19 Palos Verdes, 63
carbona es of, 28
Fil ets of sole, stufed, 49 Paska, 62 Stewed chicken, 45
carrot rolls, 27
Fish, bakedh Greek style, 49 Peaches w/sauce sabayon, 5 Strawberry snow, 6 1
Eszterhazy, 30
Fish, Danis style, 48 Pea soup, 21 Stufed
sauteed, in coconut milk, 9
Fish, Philipine style, 50 Peas cooked w /lettuce, onions, chicken, 47
tenderloin and mushrooms in
Flank stea rolled and flled, 27 and herbs, 2 Ia Marocaine, 1 5
wine, 4
Flemish carrots, 5 3 Peking duckling, 2 fllets of sole, 49
Blueberry cream tarts, 58
Frankfurt crown cofeecake, 22 Peruvian douthnuts, 23 green peppers, 3 3
Bouillon w /eg 20
French almond cookies, 1 5 Pineapple am rosia, 8 steak New Zealand style, 5
Braised short ri s, 30
Fresh mushroom soup, 22 Pommes nouvelles, 63 Summer salad, 26
Brazil-nut cake, 1 8
Fried honey dainties, 60 Porcupine apples, 61 Summer sou 20
Browned potatoes, 1 1
Fried pastries, 60 Pork Supreme of c icken Rembrandt,
Burgundy beef stew, 1 5
Fried rice, shrimp, 49 chops Italiano, 4 1 44
L
Fruit a! Marsala, mixed, 62 Oriental roast, 39 Swedish apple torte, 5 7
Fruit-and-meat turnovers, 1 9 roast stufed w/arunes, 42 Sweet-potato loaf, 62
Cabbage, stufed, 3 1 Fruit-nut pie, 58 skewered broile , 4 1 Sweetbread au ratin, 1 0
Caramel custard, 62
Garden-crisp cucumber salad, 25 w /paprika in creamy sauce, Swiss-cheese sa ad, 26
Carbonades of beef, 28 Ginger pancakes w /crab 39 Swiss cherry cake, 57
Carots, Flemish, 53 meat, 1 2 Potato salad Lucullus, 26 Swiss veal roast, 37
Caulifower scramble, 5 3 Gnocchi au gratin, 1 7 lotatoes, beans with, 5 3 Szedgi cake, 5 6
Caulifower soup 20 Greek parsley-meat balls, 3 1 Potatoes, browned, 1 1
T-V-W-Z
Celery-apple-stufed tomatoes, Greek salad, 25 Rabbit in tomato sauce, 1 1
26 Green-bean salad, 1 1 Ragout of veal w /cashews, 36 Tart lbiza, 60
Chef d'oeuvre, 19 Green-bean scramble, 54 Raisin-and-nut cofeecake, 24 Tomato-cheese pie, 52
Cherry cake, 55 Green peppers, stufed, 33 Raj berry royal pudding, 61 Tomatoes, celery-apple-stufed,
Swiss, 57 Ham pie, 38 Re cabbage salad, 25 26
Cherry torte, 56 Hamburer baked as pie, 33 Red cabbage w /aJples, 48 Tongue w/raisin sauce, 42
Chestnut-stufed duckling w / Hash, ski let, 63 Rice, shrimp-frie , 49 Veal
red cabbage with apples, 4 7 Hazelnut torte, 5 5 Roast and pork goulash w/sauer-
Chestnut torte, 54 Heaven and Earth, 5 3 Hussar, 30 kraut, 34
Chicken Herring salad, 26 pork loin w/apples, and cutlets Parmesan, 36
and-corn salad, 25 Honey dainties, fried, 60 prunes, 39 cutlets Pont d' Avroy, 34
andhork dish, 45 Honey squares, Siphniac, 59 pork, stufed, 38 ragout of, w/cashews; 36
brot w /meat balls and Hot orange soufe, 6 1 ork w /Madeira sauce, 4 1 roast rolled stufed, 36
stnach, 2 1 Hunter's stew, 4 1 Ro led stufed veal roast roast, Swiss 3 7
C arlemagne, 44 Hussar roast, 30 w/potato dumplings, 36 w/pineappfe, 34
in lime, 9 Hussar torte, 56 Royal soup 2 1 Vegetable caviar, 1 9
i n pineapple shells, 1 4
1-J-K-L-M-N-0
Royal zucchini Parmesan, 3 3 Vegetable salad, 1 8
i n sour cream, 4 5
Rumaki, 1 2 Vienna almond torte, 54
Piemontese, 44 Ice cream balls, chocolate, 62
Walnut bread, Norwegian, 22

sates, 8 Iced coconut soup, 6 Wiener schnitzel, 33
shrimp and, Malaikari, 50 Indian bread, 1 8 Salad, green-bean, 1 1 Zucchini Parmesan, royal, 33
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Come with us on a cookbook tour!
This book is your ticket, and you
are free to travel as you choose
from country to country on a culi-
nary i tinerary of your own design.
Or you can select one of the menus
for a complete foreign meal with
authentic foreign Havor. Do not
be afraid to try new favors and
strange combinations. Good House
kee
p
i ng' s food edi tors
_ have taken al l the worry
out of cooking foreign
di s hes . Every reci pe has been
adapted for American kitchens and
American tastes. Measurements are
i n American terms and certain sub-
stitutions have been made where
ingredients were clled for that are
not commonl y avail able in this
country. Each reci
p
e has been
tested over and over for accuracy
and dependable results before be-
ing included in thi s book. So pack
your measuring cups and spoons
(pack your calori e-counter, too),
and start your cookbook tour now!

Good Housekeeping's Foods With Foreign Flavor

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3. Spoon all into serving dish, pouring any liquid

Just before sering:

2. Meanwhile, place bass, cut-ide up, in 13-by-9-by-

SAUTEED BEEF IN COCONUT MI LK

Ginger Pancakes with Crab Meat Chicken In Pineapple Shells

ricc mixturc, spoon br-

cccry, cook unti wc browncd about I 0 minutcs,

iquid absorbcd. Orain raisins, with

yolk. Sprinkle each with chives, then serve. Each per

tomato cups with I tcaspoon sat and tcaspoon pcp

add corn, tomatos, and I tcaspoon sat, cok ovcr Iow

tcaspon sat, top with chuck mixturc, thcn rcst of

ROAST_ PORK WITH MADEI RA SAUCE

3. roil U minutcs on cach sidc, or until no pink

3. akc ! hour, oruntil donc.

STUFFED CHI CKEN

baking dish. At tabc, st hsh down cithcr sdc of

c skict, saut shrimg and chickcn

2. Lut applcs into wcdgcs, placc in sauccpan with

Walnut bread, Norwegian, 22

"Treasur of ChHdren's Storis:' 00 5808 |00, 5000 80

6000000 5800 8 08# 0 8 0| 50 00|y 5|l #0065 |8 8

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