–€ €@LƒÌ}ˬð5 _­¬¦$Ž¦%Ž l0¬±$)ªÈ$ð±$Hȱ$ Uh¨ŠL"©À ¨`©€e$…$æ%`­…$­…%` Œ ©R @©W €¦!àÐ( L¹(©Œ©1© ©€ ­ YäÎ ð¦I˜` ­ d  LÇd M ¼* €@ ÿ­ …$­ …%­ …C¢©C ‘$¥$)¥%1© U©dÊߥ$9¥%:¬ ¢ˆ˜!0 SèàÐñ¥$ç¥%詨™Èú¨¹ð ÉDðÈÈÈÀÐð©D™©Ë™©™` ­ }½J‚)ðLr 콂ÉMEXICAN SUNSET OMELET ›6 **** 10 MIN HOT ›@2 to 3 tbsps Corn Oil ›}A2 C cooked Egg Noodles ›B1 large Tomato - peeled & chopped ›€1/2 Onion - chopped ›}2 fresh Serrano Chiles - peeled, ›‚ seeded & finely chopped ›ÀSeasoned Salt - to taste ›}ÁSeasoned Pepper - to taste ›Â3 Eggs - beaten until frothy ›1/2 C Half & Half or Evaporated Milk ›}1/2 C grated Monterey Jack Cheese › ›@1-Heat oil in large 12" nonstick › }A skillet; saute noodles until golden.›B2-Add tomato, onion & chiles; season ›€ to taste, tossing lightly › }3-Combine eggs & half and half; pour ›‚ over noodles. ›À4-Sprinkle with cheese; do not stir. › }Á5-Let egg mixture set (cover if ›Â necessary) about 4 to 6 minutes. ›6-Reduce heat to low; cook, covered, › } until cheese is melted. ›ÿÿ7-Cut in wedges & serve immediately. ›@FISH IN SWEET-SOUR SAUCE › }A6 **** 1 HR 350 ›B1 C sliced fresh Mushrooms ›€1 C chopped Onion ›}1 tsp Thyme leaves-crushed ›‚1/4 C Butter or Margarine ›À1 can (10 3/4 oz) condensed Cream of ›}Á Celery soup ›Â4 C Bread Cubes ›1 C chopped Apple ›}1 tsp Sugar ›1/4 tsp Pepper ›@3 lbs dressed Sea Trout ›}A1 tbsp Lemon Juice ›B2 tbsps chopped Parsley ›€ ›} ›‚1-To make the stuffing, combine in a ›À saucepan Mushrooms, Onion & Thyme; ›}Á brown in 3 Tbsps butter until tender›Â2-Add 1/4 C soup, bread cubes, apple, › sugar & pepper. ›}3-Stuff fish. ›4-Place in an 18"X12"X2" shallow ›@ baking pan; brush with melted butter›}A5-Bake in preheated 350F oven 1 hour, ›B or until done. ›€6-Meanwhile, combine remaining soup, ›} lemon juice & parsley in a saucepan;›‚ heat, stirring occasionally. ›À7-Spoon over fish or serve in a gravy ›}ÿÿ boat. ›ÂBEEF TZIMMES (SWEET&SOUR BEEF STEW) ›6 *** 2 HRS HOT ›}2 lbs boneless Beef Brisket ›2 tbsps shortening ›@1 can (10 1/2 oz) condensed Consomme ›}A1 soup can Water ›B2 tbsps Honey ›€2 tbsps Lemon Juice ›}1/8 tsp ground Allspice ›‚3 medium Potatoes, cut in half ›À3 medium Carrots, cut in half, ›}Á crosswise & lengthwise ›Â2 medium Onions, quartered ›1 C pitted cooked Prunes ›}1/2 C Water ›1/4 C all-purpose Flour ›@Parsley (for garnish) ›}A ›B ›€1-Brown Beef in shortening in a large ›} heavy saucepan; pour off fat. ›‚2-Add Consomme, 1 soup can Water, ›À Honey, Lemon Juice & Allspice; cover›}Á and cook over low heat 1 hour. ›Â3-Add potatoes, Carrots & Onions; cook› 30 minutes. › }4-Add Prunes; cook 10 minutes more, or› until done, stirring occasionally. ›@5-Remove meat & vegetables to a ›!}A platter; keep warm. ›B6-Gradually blend 1/2 C water into the›€ flour until smooth; slowly stir into›"} sauce & cook stirring, until it is ›‚ thickened. ›À7-Serve with meat & vegetables;garnish›#}Á with parsley. ›Â › NOTE:- ›$} › Tzimmes is enjoyed all year round in ›@ Israel, but particularly during the ›%}A Passover. It is another example of how›B meat can be combined with vegetables &›€ fruit--in this case the fruit being ›&}ÿÿPrunes. ›‚ JACK'S BEEFSTEAK & KIDNEY PIE ›À 6 **** 3 HRS 450 ›'}Á 1 clove Garlic - chopped ›Â 2 1/2 tbsps Butter › 2 lbs lean Rump Steak - cubed and ›(} dredged with flour › 4 Lamb Kidneys ›@ 1 tsp Salt ›)}A 1/2 tsp Pepper ›B 1 tbsp original Worcestershire Sauce ›€ 1 Bay Leaf ›*} 1 C boiling Water ›‚ 2 C peeled, diced Potatoes-1" dice ›À 5 small Onions - peeled ›+}Á 1 tbsp chopped Parsley ›Â 2 tbsps Flour › 1/4 C cold Water ›,} Pastry for one 9" pie crust › ›@ ›-}A 1-Saute garlic in butter in a heavy ›B pan; remove Garlic from butter. ›€ 2-Sear steak cubes in butter. ›.} 3-Skin Kidneys & remove centers; cut ›‚ in quarters. ›À 4-Add Kidneys to Steak; brown slightly›/}Á 5-Combine Salt, Pepper, Worcestershire›Â Sauce & Bay Leaf; add to the boiling› water. ›0} 6-Add liquid to meat; simmer, covered › 2 hours, or until meat is nearly ›@ tender. ›1}A 7-Add potatoes, onions, & parsley; ›B cook 30 minutes more. ›€ 8-Combine flour & 1/4 C cold water; ›2} mix to a smooth paste. ›‚ 9-Stir paste into stew & cook stirring›À occasionally, until gravy thickens. ›3}Á 10-Turn stew into a 1 1/2 qt casserole›Â cover with pastry crust, piercing › the crust to allow steam to escape.›4} 11-Bake in a preheated 450F oven until›ÿÿ crust is done, 10 to 15 minutes. ›@ BEEF ROLL-UPS ›5}A 6 **** 2 HRS LOW ›B 3 slices Bacon ›€ 1 1/2# thinly sliced Round Steak, ›6} 1/4 inch thick ›‚ 2 tbsps Dijon-style mustard ›À 6 medium Carrots (about 1#) cut in ›7}Á quarters, lengthwise ›Â 3 medium Dill Pickles-cut in quarters › lengthwise ›8}1/4 C Onion-minced ›1 can (10 3/4 oz) condensed Beefy ›@ Mushroom soup ›9}A1/4 C Celery-chopped ›B1/2 C Parsnips-chopped ›€2 tbsps Parsley-chopped ›:}3 C hot Mashed Potatoes ›‚ ›À ›;}Á1-Cook bacon in skillet until crisp; ›Â remove & crumble, reserve drippings.›2-Cut meat into six 6"X4" pieces; ›<} pounded thin. ›3-Spread each piece of meat with 1 tsp›@ mustard. ›=}A4-Place 4 pieces Carrot & 2 pieces of ›B Pickle across narrow end; sprinkle ›€ with 2 tsps Onion. ›>}5-Starting at narrow end, roll up;tuck›‚ in ends & fasten with toothpicks or ›À skewers. ›?}Á6-Brown roll-ups in bacon drippings; ›Â pour off fat. ›7-Stir in soup, celery, parsnips, the ›@} parsley & bacon; cover & cook over › low heat 1 1/4 Hrs, stirring ›@ occasionally. ›A}ÿÿ8-Serve with mashed potatoes. ›BBOILED BEEF DINNER, CREOLE STYLE ›€6 VERY GOOD 1 1/2 HRS HOT ›B}2 cans (10 3/4 oz each) condensed ›‚ Tomato Bisque soup ›À2 soup cans Water ›C}Á2 lbs well-trimmed boneless Chuck ›Â Roast (about 1 1/2" thick) ›8 Chicken Wings ›D}3 medium Carrots-cut into 2" pieces ›8 small whole White Onions ›@2 small purple-top Turnips-quartered ›E}A1 can (16 oz) Chick Peas-drained ›B1/2 lb Pepperoni-sliced 1/2" thick ›€1/2 small head Cabbage-cut in wedges ›F} ›‚ ›À1-Combine soup, water & beef in large ›G}Á heavy saucepan; cover & simmer 1 ›Â hour. ›2-Add Chicken Wings, Carrots, Onions &›H} Turnips; simmer 10 minutes. ›3-Add remaining ingredients; simmer 15›@ minutes more, or until done, ›I}A stirring occasionally. ›B4-Spoon off fat. ›€5-Arrange meat & vegetables on heated ›J} platter; serve broth as soup. ›‚ ›ÀNOTE:- ›K}Á ›ÂPuchero Criollo is a famous Argentine ›boiled dinner, much like our own New ›L}England variety, except the ›ingredients & flavor are quite ›@different. Its ancestor is the Spanish›M}ÿÿcocido. ›BMATAMBRE (STUFFED STEAK) ›€8 VERY GOOD 3 HRS 475 ›N}2 flank steaks (2# each)-butterflied ›‚3 tbsps original Worcestershire Sauce ›À1 clove Garlic-minced ›O}Á1 tsp Salt ›Â1/2 tsp Chili Powder ›1/2 lb fresh Spinach ›P}2 C Carrot Sticks ›1 C Onion Rings ›@2 tbsps Corn Oil ›Q}A2 Beef Bouillon cubes ›B1 1/2 C boiling Water ›€2 tbsps Flour ›R} ›‚ ›À1-Open steaks; place long side of one ›S}Á steak over long side of second steak›Â overlapping by 2" (shingle fashion).›2-Pound joined ends of steaks together›T} to seal. ›3-Brush steaks with 1 tbsp of the ›@ Worcestershire Sauce. ›U}A4-Combine garlic, salt, & chili powder›B sprinkle over steaks. ›€5-On steaks, place Spinach in one ›V} layer, arrange carrots lengthwise ›‚ with the grain, then top with the ›À onion rings. ›W}Á6-Carefully roll steaks with the grain›Â jelly-roll fashion; tie securely › with loops of string. ›X}7-Pour oil in a large, shallow › roasting pan; add meat roll & brown ›@ in a preheated 475F oven 15 minutes.›Y}A8-Remove meat from oven; spoon off the›B excess fat. Reduce oven to 350F. ›€9-Dissolve bouillon cubes in water; ›Z} stir in remaining Worcestershire ›‚ Sauce. Pour liquid into the roasting›À pan. ›[}Á10-Cover pan securely with heavy-duty ›Â foil; return to oven & roast until › beef is tender, about 2 hours. ›\}11-Remove meat to a large cutting › board; let stand 20 minutes. ›@12-Meanwhile, pour pan juices into a ›]}A large measuring cup; spoon off the ›B excess fat. ›€13-Add additional water or Dry Red ›^} Wine, if necessary to make 2 cups. ›‚14-Blend flour with pan juice in a ›À medium-size saucepan; cook & stir ›_}Á until mixture boils and thickens. ›ÿÿ15-Slice beef-roll & serve with gravy.›BALI BEEF CASSEROLE ›`}6 VERY GOOD 30 MIN 350F ›1 1/2 lbs Ground Beef ›@1 1/2 tsps Salt ›a}A1 tsp Curry Powder ›B1 1/2 C Rice-cooked ›€1/2 C Onion-minced ›b}1 clove Garlic-minced ›‚1 can (16 oz) Tomatoes ›À2 tsps original Worcestershire Sauce ›c}Á ›Â ›1-Cook ground beef until lightly ›d} browned; pour off drippings. ›2-Combine beef with remaining ›@ ingredients; place in a 2 Quart ›e}A casserole. ›B3-Cover casserole & bake in preheated ›ÿÿ 350F oven 30 minutes. ›f}CHINESE POT ROAST ›‚6 VERY GOOD 3 1/2 HRS HOT ›À3 to 4 lbs Beef Arm or Blade Pot Roast›g}Á3 tbsps lard or drippings ›Â1/4 tsp Pepper ›À1 tbsp Soy Sauce ›o}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡i}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡j}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡k}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡l}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€m}AARGENTINA›BEEF›‚LAUSTRALIA›Kn}IDNEY›ÁBELGIUM›BEEF›€BOLIVIA›POULTRY›ÁsBRAZIL›FISH›ACHILE›BEEF›€CHINA›BEEF›%COLOMBIA›BEEF›€iDENMARK›SALADS›ÂEAST INDIA›Ó}Á3/4 C Water ›Â2 qts Cabbage-shredded ›Flour (optional) ›p} › ›@1-Brown meat on all sides in lard; ›q}A pour off drippings. ›B2-Add pepper, soy sauce & water; cover›€ tightly & cook slowly, about 3 hours›r} or until meat is tender. ›‚3-Add cabbage; steam for 7 minutes. ›À4-Thicken cooking liquid with flour ›s}ÿÿ for gravy if desired. ›ÂCARBONNADES DE BOEUF ›6 VERY GOOD 1 1/2 HRS HOT ›t}3 to 4 lbs boneless Rump Roast ›1/4 C Corn Oil ›@1 can (10 3/4 oz) condensed Cream of ›u}A Mushroom soup ›B1 C Beer ›€3 C Onions-sliced ›v}1 large Clove Garlic-minced ›‚1/2 tsp Thyme Leaves-crushed ›À1/8 tsp Pepper ›w}Á ›Â ›1-Trim fat from meat; slice meat 1/2" ›x} thick. › ›@2-Brown meat in oil in a large heavy ›y}A saucepan; pour off fat. ›B ›€3-Add remaining ingredients; cover and›z} cook over low heat 1 1/2 hours or ›‚ until done, stirring occasionallly. ›À ›{}ÿÿ4-Uncover; cook to desired consistency›ÂSTEAK AU POIVRE ›6 EXCELLENT 20 MINUTES HOT ›|}4 tsps Pepper-coarsely ground ›1 Spencer or other Steak (about 3 lbs)›@ 1 1/2" thick ›}}A3 tbsps Butter ›B2 tbsps Olive Oil ›€ Salt ›~}1/2 C Brandy ›‚ Heavy Cream (optional) ›À Parsley (for garnish) ›}Á ›Â1-Press pepper firmly into both sides › of steak, using the heel of your ›€} hand. › ›@ 2-Heat butter & oil in a large skillet›}A over high heat; add steak and sear ›B on both sides. ›€ ›‚} 3-Reduce heat slightly; cook 6 to 7 ›‚ minutes on each side, depending on ›À desired degree of doneness. ›ƒ}Á ›Â 4-Remove steak to a heated platter; ›! sprinkle lightly with Salt. ›„}! ›!5-Add Brandy to drippings; heat until ›@! bubbling. ›…}A! ›B!6-Add a small amount of Cream; pour ›€! Brandy mixture over steak. ›†}! ›ÿÿ7-Garnish with Parsley. ›À!EGYPTIAN BEEF & OKRA ›‡}Á!4 VERY GOOD 1 HR 375F ›Â!1 lb Ground Beef ›"1/2 C Onion-minced ›ˆ}"1 large Clove Garlic-minced ›"1 can (10 3/4 oz) condensed Tomato ›@" Soup ›‰}A"1/8 tsp Pepper ›B"1 Egg-lightly beaten ›€"2 tbsps fine dry Bread Crumbs ›Š}"1 pkg (10 oz) frozen whole Okra- ›‚" cooked & drained ›À" Butter ›‹}Á" Lemon Slices (for garnish) ›Â" ›# ›Œ}#1-Brown Beef in a skillet; add Onion ›# & Garlic & cook until tender (use ›@# shortening if necessary), stirring ›}A# to seperate meat. ›B# ›€#2-Pour off fat. ›Ž}# ›‚#3-Add soup, pepper, egg & bread crumbs›À# bring to a boil. ›}Á# ›Â#4-Reduce heat & simmer 5 minutes, ›$ stirring occasionally. ›}$ ›$5-Arrange Okra around buttered 1 quart›@$ casserole with tips toward center & ›‘}A$ ends along the outside; spoon soup ›B$ mixture over Okra. ›€$ ›’}$6-Bake in preheated 375F oven for 30 ›‚$ minutes, or until set; let stand 10 ›À$ minutes. ›“}Á$ ›Â$7-Invert on serving platter; garnish ›ÿÿ with Lemon slices. ›”}%HALLACAS ›%4 VERY GOOD 1 HR 350F ›@%3/4 C Cornmeal ›•}A%1 1/4 C Water ›B%2 tbsps Butter or Margarine ›€%1 Egg - lightly beaten ›–}%1/2 lb lean Round Steak - diced ›‚%1/2 lb lean Pork Loin - diced ›À%2 tbsps Olive Oil ›—}Á%1 C Onion - choppe ›Â%1 can (10 3/4 oz) condensed Tomato ›& Bisque soup ›˜}&1 large Green Pepper - chopped ›&1 tbsp Wine Vinegar ›@&1 large clove Garlic - minced ›™}A&1/2 C Raisins ›B&1/3 C Pimiento Stuffed Olives - sliced›€&2 tsps Capers ›š}& ›‚& ›À&1-Combine Cornmeal & water in a sauce ››}Á& pan; bring to a boil, stirring ›Â& constantly. ›' ›œ}'2-Add butter; simmer 15 minutes, ›' stirring occasionally. ›@' ›}A'3-Remove from heat; add Egg. ›B' ›€'4-Line bottom & sides of well greased ›ž}' 1 1/2 Qt casserole with Cornmeal ›‚' mixture; set aside. Brown Beef and ›À' Pork in Olive Oil in a saucepan. ›Ÿ}Á' ›Â'5-Add Onion, Soup, Green Pepper, Wine ›( Vinegar & Garlic; simmer 15 minutes › }( or until done, stirring occasionally›( ›@(6-Add remaining ingredients, mix well.›¡}A( ›B(7-Pour mixture into lined casserole; ›€( cover & bake in preheated 375F oven ›¢}( for 30 minutes. ›‚( ›À(NOTE:- ›£}Á( ›Â(Traditionally, Hallacas are Cornmeal ›)Patties filled with a highly seasoned ›¤})meat mixture, which are steamed in ›)Banana leaves. This less complicated ›@)version is made in a Cornmeal-lined ›¥}ÿÿcasserole. ›B)STROGANOFF STEAK ›€)4 **** 1 1/2 HRS HOT ›¦})1 Beef Arm Steak-cut 1" thick ›‚)2 tbsps Flour ›À)1 tbsp Paprika ›§}Á)2 tsps Salt ›Â)1/8 tsp Pepper ›*2 tbsps Lard or drippings ›¨}*1/3 C Onions - minced ›*3/4 C Water ›@*1 C dairy Sour Cream ›©}A*2 C hot cooked Noodles (optional) ›B* ›€* ›ª}*1-Cut Arm Steak into serving pieces. ›‚* ›À*2-Mix together flour, paprika, salt & ›«}Á* pepper; dredge meat with seasoned ›Â* flour. ›+ ›¬}+3-Brown meat on both sides in lard; ›+ pour off drippings. ›@+ ›­}A+4-Add Onion & 1/4 C water; cover and ›B+ cook slowly 1 1/2 hrs, or until meat›€+ is tender. ›®}+ ›‚+5-Thicken liquid with additional ›À+ unseasoned flour added to remaining ›¯}Á+ water. ›Â+ ›,6-Fold in Sour Cream; heat through but›°}, DO NOT BOIL. ›, ›@,7-Serve alone or over hot buttered ›±}ÿÿ noodles. ›B,SWEDISH STYLE STUFFED CABBAGE ›€,6 EXCELLENT 1 HR HOT ›²},1 tbsp Salt ›‚, Water ›À,1 Caggage (3 lbs) ›³}Á,1/2 C Margarine ›Â,1/2 lb Mushrooms - chopped ›-1 C Onion - chopped ›´}-1 clove Garlic - minced ›-1 lb Ground Beef ›@-1 lb Ground Pork ›µ}A-2 hard-cooked Eggs (chopped) ›B-1/4 C light or dark Corn Syrup ›€-1 1/2 tsps salt ›¶}-1/4 tsp White Pepper ›‚-1/4 tsp ground Allspice ›À-1/3 C Cornstarch ›·}Á- ›Â- ›.1-Bring 2 qts water & salt to a boil ›¸}. in a large saucepan over medium-high›. heat. ›@. ›¹}A.2-Add Cabbage; boil 5 to 10 minutes. ›B. ›€.3-Remove Cabbage; reserve 2 C Cabbage ›º}. liquid. ›‚. ›À.4-Carefully remove 12 leaves from the ›»}Á. Cabbage; drain. ›Â. ›/5-Melt 1/4 C margarine in a 5-Qt Dutch›¼}/ Oven over medium heat. ›/ ›@/6-Add Mushrooms, Onion & Garlic; saute›½}A/ 5 minutes. Remove from heat. ›B/ ›€/7-Stir together Mushroom mixture, Beef›¾}/ Pork, Eggs, 2 tbsps Corn Syrup, Salt›‚/ Pepper & Allspice in a large bowl ›À/ until well mixed; gradually add 3/4 ›¿}Á/ Cup water. (Mixture should be quite ›Â/ moist.) ›0 ›À}08-Place 1/2 C of meat mixture on each ›0 Cabbage leaf; fold sides of Cabbage ›@0 Leaves over meat & roll up. ›Á}A0 ›B09-Heat remaining margarine & remaining›€0 Corn Syrup in the Duth Oven over ›Â}0 medium heat until margarine is ›‚0 melted; add cabbage rolls, 4 at a ›À0 time, and cook until glazed on all ›Ã}Á0 sides. ›Â0 ›110-Return to Dutch Oven; add reserved ›Ä}1 cabbage liquid & cook over low heat›1 40 minutes. ›@1 ›Å}A111-Remove Cabbage rolls. ›B1 ›€112-Mix Cornstarch & 1/2 C water until ›Æ}1 smooth; add to liquid. Bring to a ›‚1 boil over medium heat & boil one ›À1 minute, stirring constantly. Spoon ›Ç}ÿÿ over Cabbage Rolls. ›Â1SHORT RIBS ›24 VERY GOOD 3 HR HOT ›È}23 lbs Short Ribs (cut in serving ›2 size pieces) ›@22 tbsps shortening ›É}A21 can (10 1/2 oz) condensed Onion Soup›B21 tbsp Lemon Juice ›€21 tsp Capers ›Ê}21 medium Bay Leaf ›‚21/4 tsp Pepper ›À21/8 tsp Ground Cloves ›Ë}Á2 Lemon Rind (generous dash, grated) ›Â22 tbsps Pumpernickel Bread Crumbs ›3 Mashed Potatoes ›Ì}3 ›3 ›@31-Brown ribs in shortening in a large ›Í}A3 saucepan; pour off fat. ›B3 ›€32-Add remaining ingredients except ›Î}3 bread crumbs & mashed potatoes; ›‚3 bring to a boil. ›À3 ›Ï}Á33-Reduce heat, cover & simmer 2 3/4 ›Â3 hours, stirring occasionally. ›4 ›Ð}44-Spoon off fat; add bread crumbs. ›4 ›@45-Cook, stirring until thickened. ›Ñ}A4 ›B46-Remove bay leaf; serve with the ›€4 mashed potatoes. ›Ò}4 ›‚4NOTE:- ›5 ›Ô}BEEF›À…ECUADOR›SOUP›‚!EGYPT›BEEF›ÁENGLAND›COOKIES›€5ENGLAND›EGG› ENGLAND›MEAT›ÁFRANCE›BEEF›€>FRANCE›PORK› GERMANY›BEEF›Á1¥}5Sweet & Sour flavor is one that the ›5Germans love. This beef stew has the ›@5tart flavor of lemon & capers, which ›Õ}A5contrasts with the sweetish flavor of ›B5cloves. Pumpernickel bread crumbs ›ÿÿthicken the stew instead of flour. ›Ö}5YORKSHIRE PUDDING ›‚56 EXCELLENT 30 MIN 400F ›À51 C All-Purpose Flour (sifted) ›×}Á51 tsp Salt ›Â51 C Milk ›62 Eggs ›Ø}63 tbsps Beef Drippings ›6 ›@6 ›Ù}A61-Sift together flour & salt. ›B6 ›€62-Add milk gradually, stirring to ›Ú}6 form a smooth paste. ›‚6 ›À63-Beat eggs; add to mixture. ›Û}Á6 ›Â64-Remove roast from roasting pan; ›7 pour off drippings & measure back ›Ü}7 3 tbsps. ›7 ›@75-Pour in batter; bake in a preheated ›Ý}A7 400F oven, 30 to 40 minutes. ›B7 ›€76-Cut pudding in squares & serve ›Þ}ÿÿ around the beef roast. ›‚7IRISH LAMB STEW WITH DILL ›À76 EXCELLENT 1 1/2 HRS HOT ›ß}Á71 tsp Salt ›Â71/8 tsp Pepper ›82 lbs Lamb (boneless) ›à}83 tbsps lard or drippings ›81/2 tsp Dill Seed ›@8 Water ›á}A84 medium Potatoes (cut in quarters) ›B84 Carrots (sliced 1/2" thick) ›€812 small Onions ›â}81 lb Green Beans (broken in half) ›‚8 ›À8 ›ã}Á81-Season 1/4 C flour with salt and ›Â8 pepper; dredge lamb with seasoned ›9 flour. ›ä}9 ›92-Brown meat slowly in lard; pour ›@9 off drippings. ›å}A9 ›B93-Add dill seed & 2 C water; cover ›€9 tightly & cook slowly 30 minutes. ›æ}9 ›‚94-Add potatoes, carrots & onions; ›À9 cook 30 minutes longer. ›ç}Á9 ›Â95-Add green beans; cover tightly and ›: continue cooking 20 minutes, or ›è}: until meat is tender & vegetables ›: are done. ›@: ›é}A:6-Remove meat & vegetables to a heated›B: platter. ›€: ›ê}:7-Add enough water to make 2 C liquid;›‚: thicken liquid with 3 tbsps of ›ÿÿ flour for gravy. ›ë}Á:LAMB CURRY ›Â:6 EXCELLENT 1 1/2 HRS 300F ›;1 C Water ›ì};1 1/2 lbs Lamb (boneless in 1" pieces)›;1/2 C Onion (diced) ›@;1 1/2 C Tart Apples (sliced) ›í}A;1 1/2 tsp Curry Powder ›B;1/8 tsp Cinnamon ›€;1/8 tsp Ground Cloves ›î};1/8 tsp Ground Nutmeg ›‚;1/8 tsp Allspice ›À;1 to 2 C Milk ›ï}Á;1/4 C Lard or Drippings ›Â;6 tbsps Enriched Flour ›<2 tsps Salt ›ð}< Red Pepper (few grains) ›<3 C Rice (cooked) ›@< ›ñ}A ›ø}>4-Add white sauce to lamb mixture; ›> cook slowly until heated through. ›@> ›ù}A>5-Serve on hot rice with accompaniment›B> of shredded coconut, chopped peanuts›ÿÿ & chutney or raisins. ›ú}>CASSOULET ›‚>6 VERY GOOD 1 HR 375F ›À>1 lb Pork (cut in 1/2" cubes) ›û}Á>1/2 lb Pork Sausages (cut in half) ›Â>1/2 C Onion (chopped) ›?2 medium Cloves Garlic (minced) ›ü}?1 C Tomato (chopped) ›?2 cans (11 1/2 oz) condensed Bean ›@? with Bacon soup ›ý}A?1/2 soup can Water ›B?1/4 C Chablis (or other dry white wine›€?1 medium Bay Leaf ›þ}? ›‚? ›À?1-Brown pork & sausage in skillet. ›ÿ}Á? ›Â?2-Add onion & garlic; cook until ›@ tender. ›}@ ›@3-Pour off fat; add the remaining ›@@ ingredients to skillet; mix well. ›}A@ ›B@4-Pour into 2-quart casserole; bake ›€@ in preheated 375F oven 1 hour, or ›}@ until done. ›‚@ ›À@5-Remove bay leaf & serve. ›}Á@ ›Â@ ›ANOTE:- ›}A ›AThere are many ways to prepare the ›@Acassoulet. You can use lamb or even ›}AApieces of duck or goose, as they do ›ÿÿin southeastern France. ›€APORK STEW (GOULASH) ›}A6 VERY GOOD 1 1/2 HRS HOT ›‚A3 slices Bacon ›ÀA1 1/2 lbs Pork Loin (cut 1 1/2" cubes)›}ÁA1/2 C Onion (chopped) ›ÂA1/2 tsp Caraway Seed ›B1 tbsp Paprika ›}B1 can (10 3/4 oz) condensed Cream of ›B Chicken soup ›@B1/4 C Water › }AB3 C Sauerkraut (rinsed & drained) ›BB1/2 C Green Pepper squares ›€B1/2 C Tomato (chopped) › }B1/2 C dairy Sour Cream ›‚B2 tbsps Flour ›ÀB chopped Parsley (garnish) › }ÁB ›ÂB ›C1-Cook bacon in a large heavy saucepan› }C until crisp; remove, crumble & set ›C aside. ›@C › }AC2-Brown pork & onion in bacon dripping›BC add seasonings & cook until tender. ›€C ›}C3-Stir in soup, water & sauerkraut; ›‚C cover & cook over low heat 1 hour. ›ÀC ›}ÁC4-Add green pepper & tomato; cook 30 ›ÂC minutes longer, or until done, ›D stirring occasionally. ›}D ›D5-Combine sour cream & flour; stir ›@D into pork mixture. Cook, stirring ›}AD until thickened. ›BD ›ÿÿ6-Garnish with bacon & parsley; serve.›}DPHILIPPINE PORK & CHICKEN STEW ›‚D8 EXCELLENT 1 1/4 HRS HOT ›ÀD1 tbsp Oil ›}ÁD1 Chicken (2 1/2-3 lbs/cut into 1/8's)›ÂD1/2 lb boneless Pork (cut in 1" pcs) ›E1 C Onion (chopped) ›}E1 clove Garlic (minced) ›E1 Beef Bouillon cube ›@E1 C boiling Water ›}AE2 C Celery (sliced) ›BE1 tsp Salt ›€E2 tbsps Cornstarch ›}E2 tbsps cold Water ›‚E1/2 C Peanuts (salted) ›ÀE1 can (5 1/3 oz) Evaporated Milk ›}ÁE1 1/2 tbsps Worcestershire Sauce ›ÂE Hot cooked Rice (optional) ›F ›}F ›F1-Heat oil in a Dutch Oven or skillet;›@F add chicken & brown on all sides, ›}AF about 10 minutes. ›BF ›€F2-Remove chicken; set aside. ›}F ›‚F3-Add pork; brown on all sides, about ›ÀF 5 minutes. ›}ÁF ›ÂF4-Remove pork; set aside. ›G ›}G5-Add onions & garlic; saute until ›G tender, about 5 minutes. ›@G ›}AG6-Return chicken & pork to skillet. ›BG ›€G7-Dissolve bouillon cube in boiling ›}G water; add to skillet with celery ›‚G & salt. Bring to a boil. ›ÀG ›}ÁG8-Reduce heat & simmer, covered, until›ÂG chicken & pork are tender, about 45 ›H minutes. › }H ›H9-Blend cornstarch with cold water; ›@H stir in a little of the broth. ›!}AH ›BH10-Blend cornstarch mixture into broth›€H in skillet; cook & stir until it is›"}H thickened, about 2 minutes. ›‚H ›ÀH11-Stir in worcestershire sauce, milk ›#}ÁH and peanuts; heat, but do not boil.›ÂH ›ÿÿ12-Serve over rice (if desired). ›$}IJELLIED SWEDISH MEAT LOAF ›I8 EXCELLENT 1/2 HR ?? ›@I3/4 lb Liver Sausage ›%}AI1 envelope Gelatin ›BI1/4 C cold Water ›€I1 1/2 C Tomato Juice ›&}I2 tsps Sugar ›‚I2 tbsps Lemon Juice ›ÀI1/8 tsp ground Cloves ›'}ÁI1/2 tsp Salt ›ÂI1/8 tsp Pepper ›J1/2 C Mayonnaise ›(}J1/2 tsp dry Mustard ›J3/4 C Green Pepper (finely chopped) ›@J1/4 C Stuffed Olives (chopped) ›)}AJ1/4 C Onion (chopped) ›BJ1 head Lettuce (shredded) ›€J Paprika ›*}J ›‚J ›ÀJ1-Rub liver sausage through a sieve; ›+}ÁJ set aside. ›ÂJ ›K2-Soften gelatin in cold water. ›,}K ›K3-Heat 1/2 C tomato juice just below ›@K boiling; dissolve gelatin in tomato ›-}AK juice. ›BK ›€K4-Combine gelatin with remaining ›.}K tomato juice, sugar, lemon juice, ›‚K ground cloves, salt & pepper; cool ›ÀK until mixture begins to thicken. ›/}ÁK ›ÂK5-Combine liver sausage & remaining ›L ingredients with gelatin-tomato ›0}L mixture; turn into a 9" ring mould ›L which has been rinsed with cold ›@L water. ›1}AL ›BL6-Chill mold until firm. Unmold on a ›€L chilled platter over a bed of the ›2}L shredded lettuce which has been ›ÿÿ sprinkled with paprika. ›ÀLKIDNEY ROLLS ›3}ÁL4 VERY GOOD VARIABLE 350F ›ÂL1 lb Lamb, Pork or Beef Kidney ›M1/2 lb sliced Bacon ›4}M Bread Dressing ›M Water ›@M ›5}AM ›BM1-Remove membrane from kidneys. ›€M ›6}M2-Split lamb or pork kidneys in half, ›‚M or cut beef kidney in 1 1/2" cubes; ›ÀM remove hard white portion in center.›7}ÁM ›ÂM3-Cover kidneys with water;cook slowly›N until tender. (Lamb & pork kidneys ›8}N require 35 minutes; beef kidney ›N about 1 hour);Drain. ›@N ›9}AN4-Cover kidney with 1/4" coating of ›BN bread dressing; wrap with a slice of›€N bacon & fasten each with a wooden ›:}N toothpick. ›‚N ›ÀN5-Bake in preheated 350F oven for 30 ›;}ÁN minutes, or until bacon is crisp. ›ÂN ›O ›<}ONOTE:- Bread Dressing ......... ›O ›@O ›=}AO3 C Bread Crumbs (fresh) ›BO1/4 C grated Onion ›€O2 tbsps chopped Parsley ›>}O1 Egg (beaten) ›‚O1 1/2 tsp Salt ›ÀO1/4 tsp Pepper ›?}ÁOStock or Water ›ÂO ›P ›@}PCombine bread crumbs, onion, parsley, ›Pbeaten egg, seasonings, and enough ›@Pstock or water to make a dressing ›A}ÿÿwhich will hold together. ›BPCHICKEN-RICE PIE ›€P8 EXCELLENT 1 HR 375F ›B}P1/2 C Onion (sliced) ›‚P1/2 C Celery (sliced) ›ÀP1 medium Clove Garlic (minced) ›C}ÁP2 tbsps Butter or Margarine ›ÂP1 can (10 3/4 oz)condensed Cream ›Q of Mushroom soup ›D}Q1/3 C Heavy Cream ›Q1 1/2 C cooked Chicken (diced) ›@Q1/4 C Parsley (chopped) ›E}AQ1 tbsp Lemon Juice ›BQ1/8 tsp ground Nutmeg ›€Q1/8 tsp Pepper ›F}Q1 1/2 C cooked Rice ›‚Q4 Eggs (hard cooked & sliced) ›ÀQ Pastry for 2-crust pie ›G}ÁQ1 Egg (lightly beaten) ›ÂQ ›R ›H}R1-Cook onion, celery, & garlic in ›R butter in a saucepan until tender. ›@R ›I}AR2-Add soup, cream, chicken, parsley, ›BR lemon juice, nutmeg & pepper. ›€R ›J}R3-Spread alternate layers of rice, ›‚R hard cooked eggs & chicken mixture ›ÀR in a 10" pastry lined pie plate; top›K}ÁR with remaining pastry. ›ÂR ›S4-Seal, trim edges & cut slits in the ›L}S pastry; brush with beaten egg. ›S ›@S5-Bake in preheated 375F oven 1 hour, ›M}ÿÿ or until done. ›BSCHICKEN-STUFFED TORTILLAS ›€S5 VERY GOOD 1/2 HR 400F ›N}S1/2 C Onion (chopped) ›‚S1/4 C Green Pepper (chopped) ›ÀS2 tbsps Butter or Margarine ›O}ÁS1 can (10 3/4 oz)condensed Tomato ›ÂS Bisque soup ›T1/4 C Water ›P}T1 pkg (1.1 oz) Taco Seasoning mix ›T1/4 C Ripe Olives (pitted & sliced) ›@T2 tbsps Green Chiles (chopped) ›Q}AT2 tsps Vinegar ›BT2 C cooked Chicken (diced) ›€T10 Tortillas ›R}T Corn Oil ›‚TGARNISHES:- shredded cheddar cheese, ›ÀT shredded lettuce, ›S}ÁT chopped Tomato ›ÂT chopped Onion ›U ›T}U ›U1-Cook onion & green pepper in butter ›@U in a saucepan until tender; add the ›U}AU soup, water, taco seasoning, olives,›BU chiles & vinegar for sauce. ›€U ›V}U2-Combine 1/2 C sauce & chicken in a ›‚U bowl for filling. ›ÀU ›W}ÁU3-Meanwhile, cook 1 tortilla at a time›ÂU in hot oil for an instant until they›V are pliable; remove. ›X}V ›V4-Place 2 tbsps of filling near the ›@V center of each tortilla; roll up. ›Y}AV ›BV5-Arrange tortillas, seam down, in a ›€V 1 1/2 quart 10"X6"X2" baking dish; ›Z}V pour remaining sauce over all. ›‚V ›ÀV6-Cover; bake in preheated 400F oven ›[}ÁV 20 minutes, or until hot. ›ÂV ›ÿÿ7-Garnish with remaining ingredients. ›\}WPERSIAN CHICKEN WITH RICE ›W8 VERY GOOD 3/4 HR HOT ›@W4 lbs Chicken parts ›]}AW2 tbsps Butter or Margarine ›BW1 can (10 3/4 oz) condensed ›€W Chicken Broth ›^}W1 can (10 3/4 oz) condensed ›‚W Cream of Chicken soup ›ÀW1/3 C dried Apricots (chopped) ›_}ÁW1 C Celery (chopped) ›ÂW1/4 C Raisins ›X1 tsp ground Cinnamon ›`}X1/2 C dried Apricot halves ›X4 C Rice (hot, cooked) ›@X Parsley sprigs (for garnish) ›a}AX ›BX ›€X1-Brown chicken in butter in a large ›b}X heavy saucepan. ›‚X ›ÀX2-Add broth, soup, chopped apricots, ›c}ÁX celery, raisins & cinnamon; cover ›ÂX and cook over low heat, 30 minutes. ›Y ›d}Y3-Add apricot halves; uncover & cook ›Y 15 minutes more, or until done, and ›@Y stirring occasionally. ›e}AY ›BY4-Serve over rice; garnish with the ›ÿÿ parsley. ›f}YBARBECUED CHICKEN LEBANESE ›‚Y4 EXCELLENT 40 MINUTES 375F ›ÀY1 broiler-fryer Chicken (cleaned) ›g}ÁY (3 lbs, quartered) ›ÂY3 tbsps Corn Oil ›@\1/4 C Honey ›q}ò_ÿÿÿÿÿÿÿÿÿÿÿBXRECIPE DATB hRECIPE IDXA\1 tbsp Lemon Juice ›B\2 tbsps Worcestershire Sauce ›€\1 1/2 tsps Salt ›r}\1 tsp Onion Powder ›‚\1/4 tsp Garlic Powder ›À\ ›s}Á\ ›Â\1-Brush chicken with oil. ›] ›t}]2-Arrange chicken on rack over a slow ›] charcoal fire; grill 15 minutes, ›@] turning occasionally. ›u}A] ›B]3-Meanwhile, combine honey with the ›€] remaining ingredients, mix well. ›v}] ›‚]4-Baste chicken with honey mixture; ›À] grill until chicken is done, 30 to ›w}Á] 40 minutes longer, turning and ›Â] basting occasionally with the honey ›^ mixture. (Or, if desired, arrange ›x}^ chicken on a rack in a broiler pan. ›^ Brush with oil. Place under a ›@^ preheated 375F broiler; follow the ›y}A^ preceding directions for cooking ›ÿÿ chicken.) ›€^MOROCCAN CHICKEN PIE ›z}^8 EXCELLENT 1 HR 425F ›‚^1 can (10 3/4 oz) condensed ›À^ Chicken Broth ›{}Á^1/2 C Water ›Â^1" Cinnamon stick ›_1/4 tsp ground Ginger ›|}_1/8 tsp ground Turmeric ›_1/2 C Onion (chopped) ›@_1/8 C Parsley (chopped) ›}}A_1 large Clove Garlic (minced) ›B_4 whole Chicken Breasts ›€_ (split, skinned, boned & cut in ›~}_ strips (2 lbs boneless) ›‚_1/2 C Almonds (chopped,toasted, ›À_ slivered) ›}Á_ Confectioner's Sugar ›Â_ ground Cinnamon ›`2 tbsps Lemon Juice ›€}`5 Eggs (lightly beaten) ›`16 Phyllo Leaves (about 1/2 lb) ›@`3/4 C melted Butter or Margarine ›}A` ›B` ›€`1-Combine broth, water, cinnamon stick›‚}` ginger, turmeric, onion, parsley, & ›‚` garlic in a large heavy pan. ›À` ›ƒ}Á`2-Add chicken; bring to a boil. ›Â` ›a3-Reduce heat, cover & simmer for 10 ›„}a minutes, or until done. ›a ›@a4-Meanwhile, combine almonds, 2 tbsps ›…}Aa confectioner's sugar & 1/4 tsp of ›Ba ground cinnamon; set aside. ›€a ›†}a5-Remove chicken from broth; reduce ›‚a broth to 1 1/2 Cups. ›Àa ›‡}Áa6-Add lemon juice; remove cinnamon ›Âa stick. ›b ›ˆ}b7-Gradually pour eggs into simmering ›b broth, stirring gently until eggs ›@b are set; chill. ›‰}Ab ›Bb8-Arrange 4 phyllo leaves in a well ›€b buttered 12" round baking pan;brush ›Š}b each leaf with melted butter. ›‚b ›Àb9-Top with 4 more phyllo leaves, and ›‹}Áb allowing half of each leaf to extend›Âb beyond edge of pan;brush with butter›c ›Œ}c10-Arrange chicken over phyllo leaves;›c spoon egg mixture over chicken and ›@c sprinkle with almond mixture. ›}Ac ›Bc11-Cover with 4 more phyllo leaves; ›€c brush each with butter. ›Ž}c ›‚c12-Fold extended leaves over top; and ›Àc brush ends with butter. ›}Ác ›Âc13-Arrange remaining 4 leaves over top›d brush each with butter. ›}d ›d14-Tuck in ends; brush with butter. ›@d ›‘}Ad15-Bake in preheated 425F oven for 10 ›Bd minutes. ›€d ›’}d16-Invert on large buttered baking ›‚d sheet; bake 15 minutes longer, or ›Àd until done. ›“}Ád ›Âd17-Invert on serving platter; dust ›e with additional confectioner's ›”}e sugar & cinnamon. Serve immediately›e ›@eNOTE:- ›•}Ae ›BePhyllo leaves are available in the ›€eGourmet section of many supermarket's ›–}eor at Middle Eastern food shops. Keep ›‚ephyllo leaves covered with a dampened ›Àetowel to prevent drying out. Filling ›—}Áecan be made ahead & held until you are›ÿÿready to assemble the flaky turnover. ›fSPAGHETTI ALLA CARBONARA ›˜}f6 EXCELLENT VARIABLE HOT ›f1 lb Spaghetti ›@f boiling water (salted) ›™}Af8 slices Lean Bacon ›Bf8 Sausages (cooked) ›€f2 Eggs ›š}f1 tbsp Heavy Cream ›‚f1/2 tsp Angostura Aromatic Bitters ›Àf grated Parmesan Cheese (optional) ››}Áf ›Âf ›g1-Cook spaghetti in boiling water ›œ}g according to package directions. ›g ›@g2-Meanwhile, cook bacon in a large ›}Ag skillet & sausages in a seperate ›Bg small skillet. ›€g ›ž}g3-When bacon is of desired crispness, ›‚g remove from fat & keep warm. ›Àg ›Ÿ}Ág4-Drain spaghetti; add to bacon fat ›Âg in skillet. ›h › }h5-Add cooked drained sausages, cut in ›h 2" pieces, & 3 of the bacon slices, ›@h crumbled; cook together 2 minutes, ›¡}Ah stirring constantly. ›Bh ›€h6-Beat eggs; add cream & Angostura ›¢}h Bitters. ›‚h ›Àh7-Pour egg mixture over the spaghetti ›£}Áh in the skillet; stir over low heat ›Âh 1 minute. ›i ›¤}i8-Serve immediately garnished with the›i remaining bacon slices & a sprinkle ›ÿÿ of grated Parmesan cheese if desired›¦}GERMANY›MEAT›ÀƒGERMANY›SALADS›AŠHOLLAND›COOKIES›ÀxHUNGARY›MEATS›HUNGARY›SEAFOOD›BAHUNGARY›STEW›À:INDIA›LAMB›WIRAN›POULTRY› }iCURRIED HERRING & MACARONI SALAD ›‚i6 VERY GOOD 10 MINUTES COOL ›Ài3 C Elbow Macaroni (cooked) ›§}Ái1 can (10 3/4 oz) condensed ›Âi Cream of Mushroom soup ›j1 C Cucumber (diced) ›¨}j1 C Pickled Herring (sliced) ›j1/2 C Radishes (sliced) ›@j1/3 C Dairy Sour Cream ›©}Aj1/4 C Lemon Juice ›Bj2 tbsps Salad Oil ›€j2 tsps Curry Powder ›ª}j1/8 tsp Pepper ›‚j ›Àj ›«}ÁjCombine all ingredients in a bowl; ›ÿÿchill, stirring occasionally. ›kHOT BORSCHT ›¬}k12 VERY GOOD 2 HRS HOT ›k1 1/2 lbs fresh Brisket of Beef ›@k (cut in 1/2" pieces) ›­}Ak1 lb Beef Marrow (soup bones) ›Bk2 qts Water ›€k1 tbsp Salt ›®}k1 can Slivered Beets (16 oz) ›‚k1 can Tomatoes (16 oz, broken-up) ›Àk3 tbsps Worcestershire Sauce ›¯}Ák (divided) ›Âk3 C Cabbage (shredded) ›l1 C Carrots (shredded) ›°}l1 C Onions (chopped) ›l5 sprigs Parsley ›@l2 Bay Leaves ›±}Al1 tsp Sugar ›Bl Sour Cream (optional) ›€l Sprig of Dill (optional) ›²}l ›‚l ›Àl1-Combine beef, bones, water, & salt ›³}Ál in a large saucepan; bring to boil. ›Âl ›m2-Skim off foam; reduce heat & simmer ›´}m covered, 1 1/2 hours. ›m ›@m3-Strain beets from liquid; set aside.›µ}Am ›Bm4-Stir beet liquid, tomatoes & 2 tbsps›€m Worcestershire Sauce into broth. ›¶}m ›‚m5-Add cabbage, carrots, onions, the ›Àm parsley, bay leaves & sugar; bring ›·}Ám to boil. ›Âm ›n6-Reduce heat & simmer, covered, about›¸}n 20 to 30 minutes longer. ›n ›@n7-Stir in reserved beets & remaining ›¹}An Worcestershire Sauce. ›Bn ›€n8-Serve with a dollop of sour cream & ›º}ÿÿ a sprig of dill if desired. ›‚nCALDO VERDE ›Àn8 VERY GOOD 3/4 HR HOT ›»}Án2 Qts Water ›Ân1/2 C Onion (chopped) ›o6 C Potatoes (diced, peeled) ›¼}o1 1/2 C (6 oz) Pepperoni (1/4" slices)›o2 tbsps Olive Oil ›@o1 tbsp Seasoned Salt ›½}Ao2 C cabbage (shredded) ›Bo2 C fresh Spinach (shredded) ›€o ›¾}o ›‚o1-Boil water in a Dutch Oven; add the ›Ào onion, potatoes, pepperoni, and the ›¿}Áo olive oil. ›Âo ›p2-Bring to a boil again;reduce heat, ›À}p cover & simmer 30 minutes, or until ›p potatoes are tender. ›@p ›Á}Ap3-Remove pepperoni; set aside. ›Bp ›€p4-Remove potatoes & onions; force them›Â}p through a coarse sieve, then return ›‚p them to the liquid in the Dutch Oven›Àp ›Ã}Áp5-Add seasoned salt; bring to a boil. ›Âp ›q6-Reduce heat. Add cabbage, spinach, &›Ä}q pepperoni; simmer 2 minutes. ›q ›ÿÿ7-Serve immediately. ›Å}AqSOMBRERO MEATBALL SOUP ›Bq4 EXCELLENT 1/2 HR HOT ›€q1 can Golden Mushroom Soup ›Æ}q (10 3/4 oz) ›‚q1/2 lb Ground Beef ›Àq2 tbsps fine dry Bread Crumbs ›Ç}Áq1/4 tsp Salt ›Âq dash Pepper ›r1/2 C Carrot (thin strips-2" long) ›È}r3/4 C Celery (thin strips-2" long) ›r1 1/4 C Water ›@r1/4 tsp Oregano Leaves (crushed) ›É}Ar1/8 tsp Ground Cumin ›Br ›€r ›Ê}r1-Mix 2 tbsps soup with beef, bread ›‚r crumbs, salt & pepper; shape into ›Àr 24 small (1/2") meatballs. ›Ë}Ár ›Âr2-Arrange meatballs on a broiler pan; ›s broil 4" from heat until brown; ›Ì}s turning once. ›s ›@s3-Meanwhile, in a saucepan, combine ›Í}As carrots, celery, water & seasonings;›Bs cover & simmer 5 minutes, or until ›€s vegetables are tender. ›Î}s ›‚s4-Stir in remaining soup; add meatball›Às (cooked) and heat, and stirring ›Ï}ÿÿ occasionally. ›ÂsFISH IN SPICY TOMATO SAUCE ›t3 VERY GOOD 20 MIN HOT ›Ð}t1/2 C Onion (chopped) ›t2 tbsps corn Oil ›@t1 can Tomato Bisque Soup (10 3/4 oz) ›Ñ}At1 lb Fillets of Sole or other White ›Bt Fish (2" pieces) ›€t1 tbsp Ground Coriander Seed ›Ò}t1 tbsp Lemon Juice ›‚t1 medium Clove Garlic (minced) ›Àt1/8 tsp Red Pepper (crushed) ›Ó}Át2 C hot cooked Rice ›Ât ›u ›Ô}u1-Cook onion in oil in skillet until ›u tender. ›@u ›Õ}Au2-Add remaining ingredients; cook over›Bu low heat 10 minutes, or until well ›€u done, stirring gently now & then. ›Ö}u ›ÿÿ3-Serve over Rice. ›ÀuANDALUSIAN BEEF STEW ›×}Áu8 EXCELLENT 1 3/4 HRS HOT ›Âu2 tbsps Corn Oil ›v1 1/2 lbs Boneless Beef ›Ø}v (cut in 1" pieces) ›v2 C Onions (sliced) ›@v1 clove Garlic (minced) ›Ù}Av1 can Tomatoes (16 oz, broken-up) ›Bv2 C Water ›€v2 C White or Sweet Potatoes ›Ú}v (sliced 1/4" thick) ›‚v2 C Carrots (sliced 1/4" thick) ›Àv1 can Chick Peas (20 oz) ›Û}Áv1 tbsp Worcestershire Sauce ›Âv ›w ›Ü}w1-Heat oil in large, heavy saucepan; ›w add beef, a few pieces at a time, & ›@w brown well on all sides. ›Ý}Aw ›Bw2-Remove beef; set aside. ›€w ›Þ}w3-Add onions, & garlic to saucepan; ›‚w saute 3 minutes. ›Àw ›ß}Áw4-Return meat to the pan; stir in the ›Âw tomatoes & water. Bring to a boil. ›x ›à}x5-Reduce heat & simmer, covered until ›x meat is almost tender, about one ›@x hour. ›á}Ax ›Bx6-Add potatoes & carrots; simmer; ›€x covered, 30 minutes longer. ›â}x ›‚x7-Stir in chick peas & worcestershire ›ÿÿ sauce; heat until hot. ›ã}ÁxHUNGARIAN GOULASH/DUMPLINGS ›Âx6 EXCELLENT 1 3/4 HRS HOT ›y2 medium Onions (chopped) ›ä}y2 tbsps lard or bacon drippings ›y1 lb Boneless Beef ›@y2 tsps paprika ›å}Ay1 tsp Salt ›By1 clove Garlic (minced) ›€y2 C Water ›æ}y6 medium Potatoes (diced) ›‚y Bread Dumplings (see NOTE below) ›Ày ›ç}Áy ›Ây1-Cook Onions in lard about 5 minutes.›z ›è}z2-Add meat, paprika, salt, garlic and ›z water; cover & cook slowly 1 hour. ›@z ›é}Az3-Add potatoes, cover & cook 30 minute›Bz or until meat is tender and potatoes›€z are done. ›ê}z ›‚z4-Add Bread Dumplings; cover, continue›Àz cooking 12 to 15 minutes. ›ë}Áz ›Âz ›{NOTES:- BREAD DUMPLINGS ›ì}{ ›{12 slices Bread ›@{ Milk ›í}A{1 medium Onion (chopped) ›B{3 tbsps Parsley (chopped) ›€{2 tbsps lard or bacon drippings ›î}{2 Eggs (lightly beaten) ›‚{ Dry Bread Crumbs ›À{ Salt to taste ›ï}Á{ Pepper to taste ›Â{ ›| ›ð}|1-Dice bread finely; soak in a little ›| milk. ›@| ›ñ}A|2-Squeeze out excess milk; set aside. ›B| ›€|3-Brown onion & parsley in fat; add ›ò}| bread & eggs. (If mixture is to ›‚| moist, add extra bread crumbs). ›À| ›ó}Á|4-Season with Salt & Pepper to taste. ›Â| ›ÿÿ5-Shape into balls; proceed as above. ›ô}}VEAL PARMESAN ›}4 EXCELLENT ???? HOT ›@}4 slices Leg of Veal ›õ}A}1/3 C Flour ›B}1/2 tsp Salt ›€}1/4 tsp Pepper ›ö}}1/4 C Parmesan Cheese (grated) ›‚}1 Egg ›À}1 C dry Bread Crumbs ›÷}Á}1/4 C Salad or Olive Oil ›Â}1 can Tomato Sauce (8 oz) ›~ Mozzarella Cheese ›ø}~ ›~ ›@~1-Pound veal slices thin; set aside. ›ù}A~ ›B~2-Mix flour, salt, pepper & parmesan ›€~ cheese together. ›ú}~ ›‚~3-Beat egg until bubbly. ›À~ ›û}Á~4-Dip slices first in flour mixture, ›Â~ then in egg, & finally in the dry › bread crumbs. ›ü} ›5-Heat oil in skillet; add veal and ›@ brown on each side. ›ý}A ›B6-Put veal slices in a shallow baking ›€ dish; pour tomato sauce around the ›þ} veal. ›‚ ›À7-Cut cheese into thin strips; put on ›ÿ}Á top of veal; place under preheated ›Â broiler 4" from heat & broil until ›ÿÿ cheese melts. ›}€ESCABECHE (PICKLED CHICKEN) ›€6 VERY GOOD 1 HR HOT ›@€1 can Chicken Broth (10 3/4 oz) ›}A€2 lbs Chicken parts ›B€2 C Onions (sliced) ›€€1 C White Vinegar ›}€3 medium Carrots (diagonally sliced) ›‚€2 medium Bay Leaves ›À€1 envelope Unflavored Gelatin ›}Á€1 Lemon (sliced) ›Â€ › ›}1-Combine all ingredients except the › gelatine and lemon in a large sauce ›@ pan; covered & simmer 45 minutes or ›}A until done. ›B ›€2-Cool. ›} ›‚3-Remove chiken from broth, reserving ›À broth. ›}Á ›Â4-Remove chicken from bone; chop. ›‚ ›}‚5-Sprinkle gelatin over 1/2 C reserved›‚ broth in saucepan to soften; place ›@‚ over low heat, stirring until the › }A‚ gelatin is dissolved. ›B‚ ›À‚6-Add gelatin-broth mixture to the › }7IRELAND›LAMB›ÁISRAEL›BEEF›ÀITALY›COOKIES›}ITALY›MEAT›ÂeITALY›PASTA›€YLEBANON›POULTRY›MEXICO›EGGS›ASMEXICO›MAIN FARE›@qo}Á‚ remaining broth mixture. ›Â‚ ›ƒ7-Arrange lemon slices in a 9"X5"X3" › }ƒ loaf pan; cover with about 1/4 inch ›ƒ thick layer of gelatine mixture. ›@ƒ Chill until slightly firm. › }Aƒ ›Bƒ8-Chill remaining gelatine mixture; ›€ƒ fold in chicken. ›}ƒ ›‚ƒ9-Pour chicken mixture onto bottom ›ÿÿ layer; chill until firm. ›}ÁƒCELERY SALAD ›Âƒ4 VERY GOOD 4 HRS COLD ›„1 can Cream of Chicken Soup ›}„ (10 3/4 oz) ›„1 tbsp Lemon Juice ›@„2 medium Sweet Gherkin Pickles ›}A„ (chopped) ›B„1/2 tsp dried Dill Weed (crushed) ›€„2 C Celery (thickly sliced) ›}„1 small Apple (diced, about 1 C) ›‚„1 C Cooked Beets (sliced) ›À„1 C Cooked Potatoes (diced) ›}Á„ Salad Greens ›Â„ ›… ›}…1-Blend soup, lemon juice, pickles and›… dill in a bowl. ›@… ›}A…2-Toss with celery, apple, beets and ›B… potatoes. ›€… ›}…3-Chill 4 hours or more. ›‚… ›ÿÿ4-Serve on salad greens. ›}Á…POTATO-CHEESE SOUP ›Â…4 VERY GOOD VARIABLE HOT ›†1/2 C Onion (chopped) ›}†1 tsp Paprika ›†2 tbsps Butter or Margarine ›@†2 soup cans of Milk ›}A†2 cans Cream of Potato Soup ›B† (10 3/4 oz) ›€†1 C Monterey Jack Cheese (shredded) ›}† Avocado Chunks (for garnish and is ›‚† optional) ›À† ›}Á† ›Â†1-Cook onion with paprika in butter in›‡ saucepan until tender. ›}‡ ›‡2-Add remaining ingredients; heat, ›@‡ stirring occasionally. ›}A‡ ›ÿÿ3-Garnish with Avocado. ›€‡SOUTHERN CANDIED YAMS ›}‡10 EXCELLENT VARIABLE 350F ›‚‡8 Sweet Potatoes (Yams) ›À‡ Salt & Pepper to taste ›}Á‡1/2 C Brown Sugar ›Â‡1/4 C Maple Syrup ›ˆ3 tbsps Butter or Margarine › }ˆ1/2 tsp Cinnamon ›ˆ1/4 tsp Nutmeg ›@ˆ2 Apples (chopped) ›!}Aˆ12 Marshmallows ›Bˆ ›€ˆ ›"}ˆ1-Bake yams until their skins are soft›‚ˆ and split easily. (The wise cook ›Àˆ simply sets them in the oven while ›#}Áˆ turkey or meat is cooking, & remove ›Âˆ them when done). ›‰ ›$}‰2-Grease casserole with butter. ›‰ ›@‰3-Scoop out cooked yams from their ›%}A‰ skins & place in casserole. ›B‰ ›€‰4-Add brown sugar, syrup, butter, and ›&}‰ spices. ›‚‰ ›À‰5-Peel & core apples; chop and add to ›'}Á‰ yam mixture. ›Â‰ ›Š6-Toss lightly & top with marshmallows›(}Š ›Š7-Return to oven & bake for 20 minutes›@Š ›)}ÿÿ8-Serve hot. ›BŠJAN HAGELS ›€Š30 VERY GOOD 30 MINUTES 350F ›*}Š1 C Butter ›‚Š1 C Sugar ›ÀŠ2 C all-purpose Flour (sifted) ›+}ÁŠ1 Egg ›ÂŠ1/2 C Pecans (chopped) ›‹ ›,}‹ ›‹1-Place butter in large bowl & cream ›@‹ until soft & fluffy. ›-}A‹ ›B‹2-Add sugar a little at a time & beat ›€‹ until mixture is light & smooth. ›.}‹ ›‚‹3-Add sifted flour, a 1/4 C at a time,›À‹ & beat well after each addition. ›/}Á‹ (This mixture will be stiff). ›Â‹ ›Œ4-Place it in ungreased cookie sheet ›0}Œ and pat smooth. ›Œ ›@Œ5-Beat egg until light & brush over ›1}AŒ cookie mixture. ›BŒ ›€Œ6-Sprinkle pecans over all. ›2}Œ ›‚Œ7-Bake for 20-25 minutes or until a ›ÀŒ golden brown. ›3}ÁŒ ›ÂŒ8-Remove from oven & cut into diamond › shapes. ›4} ›9-Allow to cool 60 minutes, store in ›@ airtight container. ›5}A ›B ›€NOTE:- ›6} ›‚Confectioners sugar may also be ›Àsprinkled on these cookies after they ›7}ÿÿare baked. 2 1/2 dozens. ›ÂBRANDY SNAPS ›Ž36 VERY GOOD 15 MINUTES 300F ›8}Ž1/2 C Molasses ›Ž1/2 C Butter or Margarine (melted) ›@Ž1 C Flour ›9}AŽ2/3 C Sugar ›BŽ1 tsp Ginger (ground) ›€Ž1/4 tsp Nutmeg (ground) ›:}Ž2 tbsps Brandy ›‚Ž ›ÀŽ ›;}ÁŽ1-Combine molasses with melted butter.›ÂŽ ›2-Sift flour with sugar & spices and ›<} add to molasses & butter mixture. › ›@3-Mix well & stir in Brandy. ›=}A ›B4-Drop on lightly greased cookie sheet›€ & bake 10-12 minutes. ›>} ›‚5-Remove from oven & gently loosen ›À each cookie, one at a time & roll ›?}Á to form a pencil shape. Use wooden ›Â spoon for best results. › ›@}6-Allow to cool. › ›@NOTE:- If desired, these cookies may ›A}A be filled with whipped cream, ›B sweetened with confectioners ›€ sugar. Bits of candies, or ›B} fruit, or chocolate pieces ›‚ may also be used in the ›ÿÿ filling. ›C}ÁFLORENTINES ›Â54 VERY GOOD 20 MINUTES 350F ›‘1/2 C Heavy Cream ›D}‘3 tbsps Sugar (heaping) ›‘1/2 C Almonds (blanched & slivered) ›@‘1/2 C Candied Fruit (mixed) ›E}A‘1/4 C all-purpose Flour ›B‘4 oz semi-sweet Chocolate Bits ›€‘ (melted) ›F}‘ ›‚‘ ›À‘1-In mixing bowl, stir in cream and ›G}Á‘ sugar together. ›Â‘ ›’2-Add remaining ingredients, except ›H}’ for chocolate. ›’ ›@’3-Grease & flour cookie sheet & drop ›I}A’ batter by spoonful onto sheet. ›B’ ›€’4-Bake cookies 10-15 minutes or until ›J}’ lightly browned. (Keep an eye on ›‚’ them. They burn easily) ›À’ ›K}Á’5-When cool, ice the bottom of each ›Â’ cookie with melted chocolate. ›“ ›L}ÿÿMAKES:- 4 1/2 dozen › › ›M} › › ›N} › › ›O} › › ›P} › › ›Q} › › ›R} › › ›S} › › ›T} › › ›U} › › ›V} › › ›W} › › ›X} › › ›Y} › › ›Z} › › ›[} › › ›\} › › ›]} › › ›^} › › ›_} › › ›`} › › ›a} › › ›b} › › ›c} › › ›d} › › ›e} › › ›f} › › ›g} › › ›h} › › ›i} › › ›j} › › ›k} › › ›l} › › ›m} › › ›n} › › ›}MEXICO›SOUP›B^MOROCCO›POULTRY›€DPHILIPPINE›STEW›nPORTUGAL›SOUP›A)RUSSIA›BEEF›APRUSSIA›POULTRY›ÂjRUSSIA›SOUP›‚uSPAIN›MEATS›Ip}SWEDEN›LIVER›A,SWEDEN›MEAT›B‡U.S.A.›POTATO›STEW›nPORTUGAL›SOUP›A)RUSSIA›BEEF›APRUSSIA›POULTRY›ÂjRUSSIA›SOUP›‚uSPAIN›MEATS›I+ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ/