good housekeeping's foods with foreign flavor

8/2/2019 Good Housekeeping's Foods With Foreign Flavor

1/72

recipes from 'round the world adtd t Amerca kitchend erican tate -but wh auheic reg lavr


2/72


3/72

HIS BK BELG'S TO302 X RO

MONTAT, NC

GodHousekpingSFODS WITH EIGN LAVR

By the

Fod Ediors

ofGood

Houekeeping

Magazine

ILLUSTRATONS BY

KAY LOVELACE SMH

POTOGRAPS BY

JAES VLES

AND AUL DOME

0 0 0 0 0 0 0 0 0 0 0 0 0

Published by

Consoidated Book bisher

177 Soth Iniana Avee, hicago, llois 6o6r

YG 1


4/72

Foreign Havor! What a ost of mean-ngs those two words can a. to

som they mean te haute cuisine of

a ous rch resaurant; th eer, tantalizin pass of Ital; "ths of Plan; or Swis cocatsad n liqu&s. To ors orig

Havo e oi


5/72

abS S

k Dk

a


6/72

r i ki iee ki kma ere a ere. b f Maarrage a aher f cc ppie crer fplae. ae 4 erg.

CIESE SE SS(icte on page 3

od se bss(ceed wegh

eso owdeedgge

2 blesos soy sce2 blesos dy shey2 blesoos sd o

2 blesoos leo ce1 eso slt esoo ee2 scllos c -ch

eces e sces sley

t mints fr srvin h y he la ble hce ffl w ege re p al ar. Cbe gge, y ace, herr, aa il, emce, a, pepper, a calli pr ver . Sa 6ce car p bm f arge

Dc e. O he re a ire rak. Pr i 1che waer ea blg.4 Lay h, fl, wre ack, be re bigwaer e cme p ver ege. Seam vere,ab e, r il i eer, baig ccaally wh ace mire.. Seve wle, gare ih em ie a arley pa ace. Make 4 ervg.

CIESE SOW OUAI

Ice4 c ed ele slces

c o 4 chs4 ed des4 eseve qas12 a scho chees

t hrs fre srvin

12 l ded fgs1 6 cs eseved gge

1 6 ced d ogesecos

c

Prepare r b eg elre e makea pyrai 7 iche hgh a 1 iche iaeera ae eale, ae, qa, cherrie, g,gr, a age refrgeae.ut hr fr srvin

lae g ih wh ee rm eep ce rppg e, hape pyram f ice. Make a well cee e a 1c bwl. e a pyra rw, ecrg w, ee rega.ust r vinWa bwl i p pyra lgh. a abl h all fr r c ge eee , eac i r. ake4 ger eg.

A LITTLE FRENCH DINNE FO WO

Ch ll ale ndrin and shrms n We

Pas kd with Lttc, Onins, and esrn aad (aad Vrte

Pachs with ace aaCffe Caf Wne (V

Hee i yr ppri make a grea mr him. P r e ie iver a

Se e abe wi r be gae. L aa cll he wie. cai

EEF EOI USI WIE

rnds dicis

1 besoos be oge

2 slces ech bed ech ch hc

2 besoos be oge

2 bee edelos ech ch hc

1 blesoo bte ge

6 fesh ed hoohl slced

esoo ses e c o weSed se

I al klle mel 1 ablp ber bw rchbrea ce bh ie e arrahem eae par.. be ef i kie a abe b a beef eer ab mie e, r i f eire raree. Remve eera aage e Frec brea.3. ber ef i kle a 1 abep b a mhrm, prke eae

l gle. wie r wel k m rage hr lce beee eer aer al gah are. Make ervi.

ES COOE W UE, IA S

Ptit Pis a Franais1 ods fesh eas

e ds blesos btte o

gae4 o osolece

leves4 ty whole he oos

Just fr ckn

esoo gl edsa

tesoo slDash ee% esoo ded hye

c wte

el ea, car a wh h.. all klle mel ber le b f kwh lece leae O , ace pea, i, a, er, hyme, a war. Brg bi e cee, vr l ea, l a are eer a iqa al evaprae8 15 mie.


7/72

3 Soo al io ering i ourng any liquioer ea ake 2 erg

EACHES WITH SAUCE SABYO

Slta

egg ylks3 talesp s gra ulate

suga tal sp s ite i e

Chalis

Erly ay

1 t aspn Cinteau ptinal)

Sli fr sh p es

I In sl bowl bat egg yols nil hick and foamy.Gradally dd sar, bing unil ligh and lmon-coored A wine, beting constantly. Turn this mix-ture ino double boile.

Cook r rn er n onanyn an oay o e ooier o iie ae A Conreu a un o erer3 Sere er e eae ake eng

EW ZLND EK DNNER FOR X

Stfe St New Za Stylavrt tat

lSp Ms*Sr CreApple C

en oe ek (o y) So e ear aoer e o n on n N Zaan a neeak ae hi heary ea i reare in ao-oear Ne eaa yle h a a eran ze o oo no unke Ne nga

STUFFE STEAK EW EAAN STYE

8 slces an, snippe up ined ni p pakage rie

ea us3 tale p s athup6 4-u e ue steaks

teasp s salt teasp peppe up u ilue

ee cns1 talesp s regular

all-purpse flur

t r a 30 te rvg: n aon n ri n onon unloen ou o a n in ea ru ana Sr eng on o 43 u ea on o a n er

n k ae oe o onionaon x en oo n eu n4 n n ono ou ro Co n o 70 n or n n or ono no n n rn o on n e oe o o o rn ro ooik oon

o rnDUE-SICE MUFINS

up utt r r r ri2 up g ul su ar eg s2 up ilk up rk l ss s ups si fe r ul r ll

purpse flur

sp i s asp u l t

aking p r1 easp i a2 sp u2 asp salt

I.

3n nn 2. n o x n n y Gan n r n on 44 S or or n oa n onnon n n r n r-e n " n n-n o e o n o n n n o o n ry ro n ro n r oo Sr o oo n r o n r o

SUR CREAM-ALE I

1 p kag pi rust ix 2 pu s rsp ppl s cup ga ul su r teasp i

vg

3 l sp s r gul rpurpse flur

up ri l sur a

re r x

n --n n o n o o n a o e n on 40. Wa o n n no n Arn on oo o r n o x nnon n o n ny oon on our 5 o o n on Cool n r no q o e


8/72

Nasi Goreng: Mushroom-Green Peper Topng

a Gren: Shrmp Toppng

DOESIA BUFFE FOR TWELVE

cd c *Chcn ats* Nas n*

ndnsan Pna rsa* fFr r Iea ar rhae a iee fawih a Ieia ei; mak la mae i a a rer r able Serve Ie S a r re i he ivi rm e help hemele he ma re a he be a

Sar h he rie; he i wih all he ihea Gre, ii he oime Sae e he ie of e lae

1 eh coco1 c l1 c chce boh2 o eaoo cy

owde

Day r:

eaoo al% eaoo eeHoeyd w o caaloe

ooa

Wih ail r reriver pre he eee o; e ra lii i aepa; a ma al2 Srke he o wih ammer i ar wai il i break i . Remove e eao bher o eel ki. Pae mea a ale milk i bleaer; ble a hih pee 5 mie Cl, ra hroh e eve, prei evr rmre Diar plp4 Ble mlk wh hk br a power al a eper; refrierae 10

h ee lie; wrap i foil; refrierae


9/72

Jst efre sen:Pace soup i bleder for a few secods. erve immdiae i demiasse us arised wi meo. Makes0 o servis

S GOEG(ctue opposte

nmen: un ban

rtae gngerSate ahutney anne r nn rngsanrush re eprSaa e e:6 egg tean at% teasn er1 tabsn buttr r

argarne3 us une rguar r

prsse hte r3 teasns ranr3 teaspns turr1 taspn un teasns sat3 1 3-une ans hen

brth, unut vs gar, ne

ay fr:


10/72

8

oth sat an constach stie smooth n cuam at coo uti thicke the tu o heatunti aout 0 minuts o sing t that timtu n hat; a shimp an cook aout 5 mints runtil thy u tun ink Trans o heat o5 nco Conimnts; lac on u tae Wheic coms ut o on oil Chickn ats; then oll incoconut and arange on att th sice anaas asict ang a hot ishs on ut Maks

sringsCHKEN SATES(ctud o

h up fak la ik

ki , , i -i pi

5 a p lim i e p r i r

Day r

V2 ap ia e ap al eap p pp r up al il4 a a

l tat hating oen to 350F pa coconu on oi; thn toast n unt igon; st asie3 n mium ol comin chcn ics imjuic ging cian salt ppp n saa ilrigeratA 0 r rl Prhat i 10 minuts as manuacturircts Thrad chckn nt oon sks Bushith marina; th roi turning onc unti on to 0 minuts3 oll ths Chickn at s in tast cconut coating thm ll then sr garnish ith sicd ananas aks seings Chickn ats ma m rom skrshap on hat patt an se as hors 'ours

NDNESAN INEAE AMRSA

l pi ppe paka f mix

fri a

Day r

3 a p li rm p f k

al ach pinappl on cnt ngthis ang

som o las attach t ach ha cop ot mat;cut mat into chnks rigrat shs an pineaplchns r ss pinpp chns ith tha mi ris nananas slic thin sn int pinappl shlls hichha n arrang on a platt; spon rm or rit mitr Garish ith akd coconut aks sings

EAT DA RJTAE OR EVE

Hot, Fl White RiceSrmp Saba* pd Bked Bss*

Sute eef in Cnut Mil*Cicen Le* Jvnese Oeet*

ae Eggplnt* Cn Frittes*ae anans* Slce Fes Pineppe

Ice Te r Cl BeeThe rjal is an ol East Inan cusmlte

it mans ic tae" ut we migh ca eandrully " Fuy wte ice ts a hp-oursl tongs at i n a sty i r nt tast s day the a rt p yu utnsils; set yo uet tae Tak caall day o" instuctons in ece Ten day stat making dshs a e tme cad conments uch as oate cconu ae eapicke ho ees ccume figes sshd oage e and ott hm wafe s rrigeate them e sure t heat e dsl cps unsasone hot ice fo ac sei

SHRM SAMA(ictd oosit)

l p p a u il ap r r

p pp r l p p a ma l i mi

ay r

eap al4 imp ell ,

ei e e p a ulae l p aer

In sillt ht peaut ol; a cushed ed epant tter onion a salt; cok utl mus

Thn a shrim suga an ate; mm in tn aot 5 minuts or until shim a crirat r r col spikl ith paprika f dese 1 ral srngs

SICED AKED ASS(ictud oosit)

ap l eap p pper l ari mi Lem li p ipe

y

2 up ue a am l

3 a l p y auce3 l p lie uice ap cued e

p ppe

ra salt ppp an galic in n ce f f; lmon slics in aothe; figateA r rv tart htin oen to 400


11/72

. Meawie ace bass cude up i b9bic bai dis. Rub sa miue i bass mbiebuer so sauce ime uice ad rused ed peppepour ove bass.t intes e e sevin. Ba bass bsi occasio wi so miureui sh aes easi wi for ad is si mois.. u s i 4ic suaes arrae o eaedpae our sauce ove i. Garish wih emo sices.Mes 2 rijafel sevis.

SUTEE BEEF U (ictue below

1 od boeleiloin

eaoned ea edeize% c caned laed

cocon t c i

y efe

edi oio, copd1 clove galic, icd abeoo ea oil% eapoon al% teaoo ili owder

Tea ma wi edeizer as abe direcs; add cocou o mi wrap ios wi aic i foi; efriae a.t 1 r and 1 5 intes efe sevin: Cu sea io ic cubes sau i pea

oi i sie ui browed. Move mea o o sie;add oios d aric; sau ui eder. prie snd cii powd over me; u dow ea. Addcocoumi miure simme ucoved 5 miuessii fque.2. Sta eai ove o 400.

3. Pace mea mixure o piece of eavy-duycover wi sco iece; urup edes pic 4. Bae o cooie see 45 miues o ui es 1 rijfel svis.

CIE I E(Pictued below

1 talespoon ind oion1 clove galic, iced

eapoo cred edppper eapoon c in te poon cd

coiande eapoo t reic

y fe

pod roilrfyer, c to ey

all iece by ea teapoon al apoon pp c p pean o tlepoo oy c talepoo li ic1 li, c ito ixt

W oo aic in foi; a; fiWra cusd rd pr wi cumi, coiaderrricAo mi for rvig:I rie cic p ces wi sa d pes n pu . ik o o d; ad onin a g si; nti od. A sonis d so sauce; c c20 ins or ui cice ics r qy.J or ervigie cice wi ime juice; add ime uha Mas rijfl servis.

Es I dian a. ............. ... ..... ' ... ........ .... .. .


12/72

ESE EEicue on pae 9)

1 oio lic d1 oao, liced c p ipped parley c p l vered oiled a talepoo pea oil

teapoo c ed redpepper

eapoo al4 egg, eate alep o oy a e

y beore

ve e of onon nd omo rp n fo hprey nd hm refrgere.Ao mines beore servingI In ke peu o u ono omoprey, n hm prnked ruhe red peppern unender-rp. rn he very o ur egg o op over. Whenegg re e por oy e on op. C omee norp hep on per. ke rijsel ervn

E EGG

1 all eggpla

1 teapoo altDa pepper

Melte b e o agarie

Sipped parley

Abo 0 mines beore serving Sr heng oven o 400F. re eggpn o nh ube rrnge beon hee o hevduy fo, h de rned up.Sprne h n pepper he brh ube h3 bepoon med ber.3 Be 0 neJs eore serving rn ven he o Bro. Bru eggpn ube

3 epon med buer he bro hem nrone Serve, oppd h npped prey. e 16risel ervng

CO FITTESicue on pae 9)

1 1 -o ce ca oe pegwite c r, draied

1 egg, eate talepoo ced

callio

1 clove garlic, iced1 alepoo iced celer alepoo reg lar all

p rpoe lo r

y beore

1 alepoo ippedparle

eap o pepper% teap o alt4 blaced alod,

cr ed wi rollig pi c p pea oil

Cobne orn, egg, on, gr eer our rey, pepper, , nd mond. Drop b epng bepoonu no ho peu o n ke. Su unbron on one e rn u n bron nd rp

dr o per oe oo rfrere u eeAbot 1 5 mnts fr srvne frer o ee of fo o re rk b400F mne. Mke 16 rjsttafe er.

AK Sictue on pae 9)

4 ripe aaa Sal alepoo el ed er

or argarie

Abo mines be ore serving Sr heng oven o 400 F.2. Pee bnn u ve ege e e Arrnge on evyduy fo edge up Brh h mee bue prnke . Be o 0 mne, or n bnn re epere h fork.Js beore servingBro bed bn bou 1 mnue M 6 rfel ervng

FREC CEF's FAVORE DIE FOR O

hilled onsomm or VichyssoiseSeebred u Grin*

GreenBen ld* Briochehocole Mosse* emisse

One on me n Pr, empng frgrneoe rveer o donr bro here he h h Frenh r for vor, ey me up h, his fvore me Deo

SWEEE U G

Ris de Ve Misn% po d weereadSa/ alepoo ter or

argarie1 edi carro, iced1 edi o o, iely

liced teapoo ried ye po fre edi

ro 1 ay ea; iely cr ed

Abo hor eore serving

eapoo peppe talepoo reg lar all

p rpoe lo % c p dy wite wie4 w e rea lice c p eavy cea ablepoo graed

at ral Swi c eee ew radi Few parley prig

Cook eebred u bon er epoon 5 mnue r, reevng 1 up Wh knfe, o ve nd remove k fom bred, eprng no me pee In med ke, ver medm e, me bud ro, onon, nd yme u o bumnue hen dd mroom, rered, n bou 2 mue.


13/72

w led i a leaf eer teas saltad ur add sweetread wie ad resered liuidimmer cered 15 miutes4 tart heati e t 4F5 Meawhile tast ad slices lihtl; the halediaall Arae 3 hales ttm ad rest itsu arud sides f al 14-16--ich r rectaular 162ich aki dish6 tir cream int mixtue i skillet; ri t il

s er tast i akin dish rikl with chese7 Bak IO intes r til li Gaish ithadshs ad arsle akes 4 srins

GEE-E S

Sld x Hrico

1 pound geen ean3 alepoo alad oil eapoon i ega eapoon peppe eapoon al

2 apoon pepaed uad

1 all o ao coppd

onion coppd alepoo copped

pic l alepoo nipped

pale

eapoon copp cape ad coo ed egg copped

I Wash tim th hal rn eans cssisk util teder-cris; dain; cl2 mie remainin idints Tss as wihthis mixture the riea until read t seakes 4 sis

COCOE MOUSSE

o hoco

6 quae iweecocolae3 alepoon wae alpoon inan

coffee powde

rly o dy

5 egg wie c up ga ulaed uga5 egg ol alepoon and

I n ul il e ht o bolg watr meltchclate with water ad istat cee wd stirin ccasiall l slitl

2 Meahile i lare wl eat e whites frth; raduall add suar eati util sti3 It chclate mixture led eg lks e

time ad rand. Th ld it eg whits int shret lasses Rerirate at last 4 hurs M6 seis

A SEDISH DINNE O SI

Rbb Too S*

Brod Poocbr Sd p Brdo ho o

Th initi warmth f a wedish kitchen is eiin this dier meu at t tr it It's s eas wmade ith ackad frz rait Ad with Lein f dssru acicall kw the lagu

I I OMO SUCE

1 o 3-pound pacagfo en cu -up aiawd

Saleppe cup ue o againe1 lage o ion cu ino

eig

bo or bo rvg

1 c up ot undilud cancic en o

cup wi win

ounc ca o ao eapoon ganulad alepoon egula a

pupoe flou alepoon cold waSnipped pal

inl ai wit asn salt and sn Th in h t in Dch n ait ics n all sis2 Ad ni chic t wine tasn

an easn e; sime cd 45 tmins nil tn3 ai an nin lat c In lt in Dtch n sti tmat sac sa sti smh with wat k until thicke4 N ad ait nin and c sid asim c nil a th Aaatd latt; anis ith m snid aslsid Makes 6 serigs

OWE OOES

pound new poaoe

alepoon ue o againe eled

cup pac aged died

ead cu cup eld ue o agai

as i iin salt wat cntil tn; dain; l; tss with 2 talsns mtte and crms2. Then, in cup melted butter, i large skover mdium heat brown potatos trning frqenil lde and ht Maks 6 sis


14/72

EO CIFFO

1 enveloe nflavoedgelatn

c cold ate c bolng wate3 tablesoons leon ce4 egg yols* c ganlated sa

Abot hor bfor rvig

tabl soon gated leoneel

4 gg htes4 oange sces, halved c heavy cea,

hed

pikl glat ov cold at to soft ti boilig at utl glat s dssolv add lmo uc2 I bol, th mx at hgh spd, bat gg yolksth sug utl thck ad lmo colod sti i gatdlmo pl, th glt mxtu3 Bat gg hts utl sti but o dy lighty foldto lmo mxtu; tn to svig bo O top,aoud dg, aag oang slics, ith cuv sdstoad c Rfigat utl stabout hou ad30 mutsAt rvig tiPlac hppd cam dcotg bg, th umb32 tub i plc mak ostts ct ad all aoudg o oag slics aks 6 svigs

POLYNAN LUAU FOR GH

Shrip kd i ocot* Rki*Stk ith Mhroo d B Sprot*

Gir Pck ith r Mt*rd Sprri ith Kqt*

hick i Pippl hll*ill c r ith Mcdi Coff

You'll at to mak you abl vy topia fo thisotic ad coloful Islad g A bamboo bld as acloth o plc mts i tul colo a pfct adllght dds to th atmosph, and ou'll at to hPolys musc, if possb Th shmp ad Rummay b svd th lvg m as th s ous,l yo st th m dshs o th but tabl

S.I KE I COCOU(ictue opposite

1 * onds a sh2 teasoons salt

bfor

c lght cea 3once ca n flaked

cocont

I Rmo slls, ut ot tls fom shp; thnd pkl shmp slt fg2 Po cm o cocout figatAbot it bor rviI tt hng on o 350F

Ag shmp 3y-2-ch b ds;sp ms cc, lftd fom cam, on top pou cm

3 Bak 40 muts, th sv as s cous sgs

UKI(ictue opposite

Mlted btte o aganChcen lves

Ely o dy

Daned canned atechestnts

Ban slces

I . In mltd bu, slt, s I chickfo ach svg untl gol col p ch chck li th t chst slc bcn; scu th toothpick figat ddA rvi tiBol ntil bc s csp Th sv vy hotothpcks

SEK WI USOOS EA SOUS(Pictue opposite

1 1 * to 2ond flankste

2 tablesoons soy sace1 lage clove galc,

nced* teasoon ee onn, nced

y for

2 tablsoons btte oagane

* ond shoos, s2 talesoons salad ol once can bean

sts, dand

lc an stk papth, dgoally aoss gToss mt stps th soy sauc, glic, ppp,oo figatAot hor bor rvigI I butt, skllt, saut mushooms bo

mnuts m fom skllt s2 I sld oil, i sam skllt, saut akstak untl lightly-bod th smm, ovd, 45 ts o ut td3 Add mushooms ad spts; ht ksvgs

GIGE CKES WI C E(Pictue opposite

2 tablesoons btte oagane

* c nced onon 0*onc e can con

densed ceaofshoo so, ndlted

c lk

*teasoon cy od

n acka fozKncab a, awaned

c ackaged ancakx

tasoon oded g

Aot 30it bor rvig I mtd butt, sklt, sut oo


15/72

Gnge Pancakes wh Cab Meat Ccken In neapple She


16/72

1

tende. S n su mk u owe ten eat; eat.2 Cine panake x wit ginge; ten epeas ackage ael iects akng 8 pancakes; keep wamunti seed ld eac pancake n lf wt snful f raixte s lng Aange elping on atte.akes 8 serings.f desied gans ds wt exta ckage f a

eat as picueE CUE E W UQU

Abot 2 nds $aeibs 1 to 1 6 ibs

c light olasses c catch c choed onions 1 cle galc, inced3 hole cloes dced nao sts

ange eel

Jce oage1 tablesoo vnega1 tableson salad ol teasoon eaed

stad

y before

teasoon salt teas oon ee1 tablesoon bottled hick

eat sace teasoon oceseshi teasoon abasco1 ablesoon btte o

againe1 c s eseved

kqats, o 1 13 o14nce can inealechnks, dained

Stat eatng ove t 25F. Plae ses saw pen an; ove wt fl; ast 0 mnutes.Pu fat; ast 45 minues lnge.2 eawie ake ts saue : Ce mlsses es igeents exept kuqus; l 5 mintes P a fat is; cve is wt sace Nw cnte t ast saes noeed astingten 45 ites unt foktende ve wad gaze Tss wt kumquats; cove wt fl; gaeAbou hour nd 5 minue before ervngPlace spaeis i 350 en alng wt Ciken nPieape Ses elw f 1 u or uni etg Ct it ri ti


17/72

el; k unil well wned u 1 0 minuesuning sinll. Add 1 qus we lefme les peppens nd sl. Simme eed1 u nd 1 minues.2 Nw dd s; simme 30 minues; en sinup; le l; en efigee.3. Reme me fm nes im f; die mend s; wp in fil; efigee.Abo 0 m bfor rv

Skim f f su; pu sup in medium suepn.Blen ns wi se; dd sup wi e nd peppe; ing il See in ups pinkle wi psle. kes 8 seings.

STUFFE C ICE CIE- c da asins1 * cs ela hite

ceSaltz c choed alntsPodeed gnge

PeeCinnaonSaffon2 3ond hole boile

fyes c b tte o againe

Abo hor d 45 m bfor rv1 k is sung: Ce iins wi ilingwe; se side T 3 ups iing we dd ie nd2 espn$ sl; sime 12 minues unil ie isjt ende n liquid sed. in iins; wifk ss ie wi wlnus isins nd + espne ginge peppe innmn nd sn.2. Use u ikens; uk eg ens unde n skin. In lge u en el ue; in i wnikens well n l side3. Cmine 2+ espns sl espn sn espn e f g ge peppe nd innmn wiI ups we. Pu e ikens; sime eed 1u unil fkende.4. Ange iens n lge plte wi sme f pued e em; pss es kes 8 seings.

UTC E CE

4 eggs, seaated- c ganlated sga c leon jce

y bfor rly o dy

* c dy he neGated eel leon

Rfigee egg wies unil neeed In smll wl

wi mixe medium speed e egg lks wi suguni ik nd Hu; dd lemn uie n wine lending well; ten si in lemn peel.2 Tun in dule ile; k e iling weeing nsnl wi k wie wip unil ikene; efigee bfor rvg Be egg wes unl s; fld in eglklenixue; un in pe glss is e 8 seings.

EC CIE

1 c ganlated sga3 eggs3 egg hites c egla allose

flo

y bfor or rly on dy

teasoon vanlla ext2 cs sliced, blanched

alonds

1 . S eing en t 30 Gee en li

Hu e ee. 2 i ixe iu ee e sug win egg wie unil well lene; e in Hun; fl in ln Pu ne epn n kie ee 2 ines .3 Bke 8 10 minue unil glden Onne quikl ee e wi pul n e lling in; l n wie k I ke efe n ml e u eun ew en4 Re wi e e Se lsel keep isp. kes u dzen

NTERNTONL POTLU UPER OR TWELBrdy Bf Sw* Gocch Gr

Shrmp Smrm Syl*gbl Sld* dn Brd*

Brzlt k* offCe e ue le wi inexenie wld P up l pes; en un see e e pe d O eigne e igin wi Hg n e i Pln ef eneinmen Te ie ew epeen Gemn Swizelnd Clmi Indi nd B e

UGUY EEF SEW(cture on pae 1

Bof Borggon

onds beef chc,ted of all fat, in 2inch cbes

Regla allose floBtte o againe teasoon ee c conac1 2once bottle extact

ofeat aste- ond sliced bacon,

diced4 cloves galic, inced

y bfor

2 caots, coasely cho2 leeks, coasely cho2 cs coselycho

onionsSnied asley2 bay leaves1 teasoon die thy2 cs Bgndy2 onds sall hte oSga2 onds shoos2 teasoons leon ic

Rl ee ues in up u. In + up in lge Du en wn e well n ll Spinkle wi peppe; pu n gn; en ignie


18/72


19/72

n mat Wen He es ut st n extactfmeatpaste.2. Stat eatn en t 50F. 3 T eef a cn li cts leek cppenin taespn snippe pase eae tmen 2 cups Bun.. Bake cee 2 t 2 s untl ee s fktene.5 Wen ea i ne ee f Dtc e

Ten put a eetaes an qu t csestaine f m n eetaes s u stinte. Retun stine ite n et t Dtcen; efieate.About 45 u bfor erv:1 . Stat eetn eat mixtue n tc en ew et.2. Nw in 2 tespn t utte in skile wnwe nins we n a ses; a 1 tespn an up Bun; ck ee 1 5 t 2 te unti nns ae tene in up wate ifneee; a t mat wt iqi n tespn a. eanwie in 2 talespn tte in ket autf f muss untl en n ne se; pinkewit 1 teaspn emn uice; tun t wn te e;a t meat mixtue. Repeat wit te f us; a t meat mxtu.4. T see pu met mixtue fm Dutc en n t4-quat aee sen is; nis wt nppepse if ee. ke 2 seings.

CC U (ctd oppost)

cs cold ashed

otatoes to nds1 cs egla all-ose

lo6 egg yolsalt teasoon ee

1 teasoon eaed

stad 2-once as sheddePaesan cheese

qats ate c elted btte o

agane

. n lae w cine mse ptates H elks 2 teapns sat peppe t n aseee.2 Stat etin en t 350F eanwie in wae in lae kette t a w

i; a 1 taespn salt. In ae past a wt nue 8 tue in pacept me f ptat mixte lin e iinwte fce t ptt ixte nippin it int -inpiece wit cis. Ck tese ncci ti te iset te ufce wen t wi e ne.5 s nc ise eme a nce wit l t we n pape twe; pce in uttee 1quataw asele; keep wam n en.

6 Reet steps an wt enn e Ten ee ele en; teete t 7. Nw p elte tte e i ineeiin ceee; i ti enite e 2 ein

SIM SEMIMIS SYE

pi o Sir

2 g ylksSltBtt aa1 talsp l 1 ed nd1 sall leek fnely sld1 lv al d d appl p

d chd1 lage toat eeld

hpd taspn dd thy

tspn J tspn pp1 tlspn y d flakd cnt

% cp lt hkn th

V2 p hay J p sdl s1 d p

ppdV2 ppp p p ad tast

sld alds nds

hp slld d p sppd sll

talsps J p dy ht eTast tangls

out hour mius bfor srvig: ke llnie ce: n wit t ei spee et e k ti tik; ten sat ten cp elte tte ne tt ie ei ctnt Cine te ete e i en ie; et it lk i2 ep t tie; efiete.2 e sce n e eep kiet tlep te; in t sut in leek ic tt nti tene stiin feqent Tei e inn peppe e cc2 tep st ike n ce siite; et ie Sk isins i t wte t e. n et epn te; in it t cceee epe nti e ii et T ie iin n l t c s Peet i ite ncie n e ilet e 2 te te; i

ip t ite; e t i lin c e ten e; in t i t ce P int tin-ine cpe iet w e eil Oe t nie ce i 3 t 5 inte il lin n See t nce e tt tianle kes 6iFOR 12 Dle al ieiet; pee s ee.


20/72

G

nsaada de eme

wee Ii o pihye uge, o poud mi, hiylied

1 Bouce c whoeeec

1 cup cooed gee e2 medium omoe, ced up ipped pey

t hrs efre servn

up sipped co up etue, to io

iteize piece epoo oive oi2 epoo vieg1 epoo epoo peppe

1 m cove gi,mied

Sa ssages n sklle l lg wn; dann ae wes; en l sasages sswsen n sles f slam es.2. Plae sasages n lage w w n gee eansmaes asle sallns and ee. e; efgeae nl seng e.st efre servnn small wl ea gee le l nega sal e

e and gal. P e sasagevegeale mte;ss gee well. akes a 6 sengs.F le all ngedens; ee as eed.

r

2 up woewhe fou2 epoo douectig

ig powde

1 tepoo Aou 1 qu d o1 up cod we

t hr and 0 ntes ere servn n w gl mne akg wesa 2 alesns salad l an wae. Rll n a 5 - 2 als.2 n ad ll ea all n n dsng me weat een skng.3 . n skl le sa lad l de f nese l a 30F. n deefafng eete; en d n ne f ead nds. W fden sn ld enea l ad

k nl wned nng ne; anae twels; kee w. Reea w es f 4 seve le n ate a ass wam. a 15Nte f desed ead ma e made d efe n da en waed n fl an eeaed n 40ven s efe seng.

Z

Trta de Castanha d a6 egg, epedGued ugIt offee pode epoo 2 lepoo pged

died ed cum1 epoo dy

a n da

2 cup feygoud u ou % puheed

1 cup evy ce cup iveed zi

u

1 . Saetng en 350F. Gease ne w aper, thengreaseboom again of 2 8-inch layer-

ans nes dee.2. n lage wl w mxe a g sed ealks w sga nl e an a mes. Nw ea easn nsan wde sal ead ms and and; e fgnd s3. ea egg wes nl s n d; d gadall n n mxe. P n eaed 4. ake 35 mnes nl ake ese nseeene; mes lean. ans.t 0 ntes efe servn Lsen ake aes and edges an n we aks; eme wa a2. W em n l s. ssle 2 alessan ee wde n aesn wae; ld 3 lesns sga n wed eam. U and fs ake; gans w slee ns. efgentl seed. Makes 12 sengs.* sle selled azl ns easl s e wae smme 2 3 mnes en dan.


21/72

to mix-oratch

0

Appetizers

FRUIT-AN-MEAT RNOVERSEmpanads-Argentna

2 cups sifted egula all-pupose flou

teaspoon salt1 teaspoons cinnamonGanulated suga cup butte o magarine

1 egg yolk2 tablespoons shey2 talspoons milkFuitand-Meat Filling,

below1 egg, slightly beaten

Early on dy, or hours before servin:I . Into rg bo sft o it st, tspoocinnmon, an taspoo sgar Wit pastry br,

or 2 knivs, ct in btt nti ik corn m2 nd w g yok, rry, n milk A o omixtr; tn it pastry bnd o ok, mix ti aog s form Wrap x ppr, oi, or sarfrigert3 Grs 2 or 3 cooki sts k FritndFiingAbot 30 minutes befoe servin:I . Start ating ovn to 400F2 On igty or sfc, o ot o ogl inc tick; t 4c coki cttr, ct nto odsOn lf of o plc 2 o tspoofs

of ing Brs dg of c ro i bt gg;tn fod ovr, mking smicirc Pss gs othr it tns of fork; rrang on cooki st eat with rst of dogh d ing_3 Brs top of Epanadas it beat gg; sprinkvny it cp sg mixd it tspooscinnmon4 Bak 20 mints, o nti godn; rmov to irrack Srv ot, s novl and dlicios grstylpptizr, or as rst cors t sitown innr aksabot 28FRUIT-AND-MEAT LLING: n taespn tdbttr or argarin, in skit, sat 3 tabspooscoppd onon nti gon; add pond cck,ground, cook, stirring, mints; trn ito bo ixmeat mixtr it cp copped rn ppr, cpod tomats, cp copp rip pcs, %cp copd, pard pars, 2 taspoons sip cvs, taspoon sat 1 tabspoon granatd sr, ad 2aesns shrry Rfrgrt*On-haf cp coppd, taed fozen ac sicsmay repac frs pacs f sgar is omittd

CH D'OEUV

Egaas serv o he Queen M

1 8 ucke ysts

Lemon uicCayenne pepe9 bacon slices, halved

18 utte Mlrounds

Pasley spigs

bout 30 nutes before serving:I . Prht brilr 0 mintes, or s manua

dircts2 Sprik drain oystrs it mo jic, with cynn Wrap c oystr in f bcoscure wit tootpick3 Broi osters, abot 4 incs from at, tnti bacon is brown Rmov pcks; t ac oystr on Mbatoast rond; gars ity aks 6 srvings of 3 apptizrs pic

PRMSAN CRISPS

Salatini a PrigianoIaly

Soft butt o magaine

Shedde amesan chee se1 cup sift ed eula ll

pupose flou

Day before, or early on ay:

teaspon doulct

aking powde

I . Comi 6 tabspoons bttr an cp Prmc Sift or it bing por; b oroint bttr mixtr; form nto a smoot b2. tr ting ovn to 400F3 On or bor, ro t dog c tn ct ot nc rons c o ngrs cst; prick it fork

4 Bk 7 min ts, o ntil gon Co o Jst before serving:Combin 2 tabspoons bttr an cp rmchs (or stir togtr 3onc packag cram can som snipp civs) Sprad very gentl onof crisps; top it rst ks 25 licios csncks

VEGETBLE CVR

Srpski AjvarSerbia

1 meium eggplant4 geen pepes1

tespoons salt teaspoon pppe

u s oil2 to 3 tablespoons lem

juiceCisp cackes

arly on y:I. Start heating oven to 475 F. Plce eggpngreen peppes in shlow bakigpn.2. Bake 30 mnutes, or until tender; thencool, cov mits Now, with prig knife, rmov sk frompnt, aso skn and sds fom pprs Cop gg


22/72

an eers ne a salt eer ala ol an leonjuce we rererate4 Ser a an ter r on cr cacera ot l c

CB-ME EIE

hiln

Butt o aan1 cus dcd onons

1 cu chod ns

cu ad otaoscu nto -nch cus

1 ound fsh ca ato 3 ounc ackasfozn Knca athad dand

2 cus ch od fshtoatos

1 tasoons salt tasoon cu lht ca1 slhtly an cu ackad dd

ad cus12 fsh ushoo cas

Erl n r ut hurs fr sring:n 3 taoons tter arge et at onountl tener a gren ers otatoe cra at

an toatoes Srne th salt an r cooe ht nt trn occonrratAut inus fr sng:l nto cra-eat te tr cra

Start heatng oen to 3 3 Bruh nse o -once glass ctar cs theaen e e cra-at ture enl aonthe Srne ch wth o rea cru anot wth tter ac cu on coo ht4. e nt or nt t gon eanhe at hroo c n 3 toonttr unt on ac hroo c on ch cten ere n

SIM EIE

Virgin Islns

1 1ound acka foznshlld dvndsh

la s cu dcd cly cu snd scallons

Srl hrs fr sring:

asoon salt asoon h ash T a asco alsoos l cLuc lavs

Bo h a a rect Ct e nto -nc rns ce st rgert oth n e o con hr ct n h crose wth ce n c con te aaco n c to tt st 3 nts3 n to t ttc th nn cent o ch n wth sh t o sn

Soups

CIFOE SO

K l-zhsli

3 alsoons u oaan

3 talsoons ula alluos flou

asoon nu

3 cus undlutd canndchckn oth

cu a3 cus sall caulflo1 yolk3 talsoons havy cSnd asly

Au inus fr sring: . n acan t utter n n

an nt Sowl tr n chcen roth an warn to o trrng No a cauloweets r co ot nt o n cauowee ten n a ow gg o wth cre strnt n A to o ng st to ong otrn contant Sere n ow rnle w

e ot sernSMME SO

Ksitinln

2 asoos salt1 cu slcd a caots cu ad dcd a

otatos ound fsh as shlld1 cu a caulflots

ound fsh snachchod

2 talsoons ula aluos flou

cus lk tasoon Snd asly

Au 3 inus f sing:l n lag acan ace 3 cus water an n to o A crots an otatoes er coe nts

A ea cauowerets an snch scoe nute Bln our wth sa aoo nt ooth a to eetale wth ean an ee r nt3 S n o ow or tun ne th s 6 o 8 s

BOION I E

lishrh EGany

1 1 -ounc can condnsd f oullonundlud

soucan at4 yolksSnd chvs

nus sring: Ht oon wth t hn on o w nts No c n o ch so o c h oo o s not o


23/72

o rine eac wit cies ten sere Ech erson breas hs yo wit son ten stirs sou a btbeore rinkng aes 4 serngs

EON SOU

Avgolmoo SopGrc

6 cs chck brh c ckd rglar

whi rc

3 ggs c lm ic

Abo 30 mi bfo vig Brng chcen brot to bo a rice se untilteneraout nutes2 In bow wth or beat eggs str n emn jucethen about cus ot brot blen we Careuly stirts tue no res of ho broh; ten st constntyunl ot o not bol a sou wll curle See mtely _Makes to 6 srngs

EA SOU

EpHolld

1 ikkiggr spli p

3 rs w1 ls sl

sp pp sp llp sp i

mrm1 ll

Abo 3 h bor vig

pds ris i rib ics

m imhik lk1 mdim i

1 lr, ihhik slics

p smkd s p mri3 4 slic whi brdSip p ly

I In rge ettle lace s n water ng to oilthen smer coe hou an nutes Add salt pepper aspc marjoram boulon cubeand sparerbs rmmed o al a; sr el Brng o bo;

smmer covered nute3 eanwhie hale lees lenthwise then wash anct into nh slces eel an cut onon nto thnrngs hese wth celery and sausage o soup;rg o bol; er covered 3 mnues or unl sparerbs ender4 enwhle n eu slet het utter n ttoast rea cut nto sall ues unt ron an rHea n sall bow Sere so in ne o thee to ays eoe

sareribs n sausge ro sou ee warm sou t tueen or su bowls srine wit sre s rst course wt brea cubes ollowan curse o srers an sasage cut into ieces alng wth aorte getabe r reoo sars cut u neee a t souele sausage n thn slces Sre as an-shwth bread cbes n a tsse crs sla ollwa heary esser Maes 6 to serngs

CHICKEN BRT WITH ET ASAND SI

ly

nd chk asn sal sp p lsp ip

prl lp

rm hs

Ab h b vig

1 abls kagid d cm

8 ps il chick rb 4 3cs

1 - ackg hpp spiach

I In eu bo cobin chuc wth salt esan chse brea crus an 3 talte th a teasoon eang son nto sll bals Brng chcken broh o a bol; rop mea abroh and cook uncovered abou nutesa spnach an connue cookn abou mnuun mea bas and snac are tener ere ols aes to sng

ROYA SOUpp

mri1 smll i mi ildi 5 ls l ll

prps lr sp y ppp5 ill s p chk

Ab i

Sippd prsly sp s pk i

m V2 1 pk

s3 lss shy

l In large aucepan me 3 ablespoons buesau onon and carros un goldenbron Adcayene pepper and bouon cubes; hen ad ar an brn to bol srrng consan. Sparally coverd nte eanhle mae mea balls: ombne gchuck h cup sn ped parsey seasone salcus and egg orm nt about balls nskle me ablespoon buer; n au ul bron on all ses A to sou ogehe


24/72

nc fron n hrr; mr 5 mn3 Srv manh o n o bo rnh ary M bo 6 rving

I

Che de Carneser

3 tabespoons saad oi2 coves garic, minced1 arge oion, choppd2 arge omaoes, cu into

eighth2 cup ma potato cubes teaspoon gound chi

peppe1 teaspoons seasoned

at2 teaspoons at teapoon crushed red

pepper

Fe dro TabascoWate1 cup mik3 medium founde fiets cup cream cheese 2

ounce pound sheed, deveined

ra shrimp1 1 2ounce can hoekerne

cornFe sprigs fesh mn

t 45 ntes efre servn:

n ch on ha ala l; n a garicn nn un golnbo mnu N omao a ch r on on a r r baco 3 cu r n cu m; bring o bo rrn occaonay; mrcor 2 nu2 Manh in cu ar an aoona n kill mr onr l 6 mn r un lfornr bu ll Al a crm ch h cup mlk un vry moh3 N r cramch mixur hn hrm ncrn n u; co ovr mum ha 5 minu

4 n unr l; v ach in half cro;h lac a half n ah f 6 u la Sn hu r ll; arnh h mn Srv a ncM 6 rvng

FES U

Zpa Piczarkand

2 tabespoos butte mararine

cup chopped ono3 cups chopped fsh

mushooms (% pound;

2 tabespoons reua apurpose four

teaspoon at apn pppr 1 0ounce cans con

densed beef broth,undiuted

1 oupcan ater

ut hur ad 5 inutes efre servn: n h r in ll au nn uni nr muhrom; a ov m ha bo nu2 ln n ur al an r; lly a bfbroh an ar k covr abu 30 minuSrv n u bo Mak 8 rvin

d

FFU FFEEPcted oppote)

Fnkfrter Kran-erman

3 cups sfted eguarapurpose four

4 easpoon doubeactgbaking pode

1 cup butte or margarine

ar n da:

1 cup ganuated u6 egs separated1 teaspoons vania

extractApricot Gaze, beo

I . Sring v o75F Gr n8bynch r'ha mo Sif our h bag or3 n r l h mxr a mum bur h uar un ry lh an uy y on m mxng l fr c Mix in van4 h mxr a o x in r mxr n bn

5 Ba h un bu n ry; h rubau bln horghy h br rn no ar o6 Ba hour an mn or ni c nr in cnr cm ou cln mmia rmr an cl n ir rc Ju bf rn r Arico az ovrf ccak n x ri n a icuMak 8 rvAPICOT LAZ r c arco jam hrugrainr; r n aboon lmn juc

WEG U ENrsk Nt t r#-Nrwa

1 cup sied reur apurpose four

teaspoon baking soda1 teaspoon sat cup hopped anuts1 cup unsited hoeheat

fur

Da efr, r ear n da

% cup chopped, pitteddates

1 e, beatn1 cup buttermik2 tabespoons saad o

Sar hng vn o 3F. 3 my

onc cn2 n ium bol if or ih bakn a al; a an holha our an 3 bin brmil an ala oil; ir r mxur un l bln Son no cn4. Ba 0 mn or un gon n on al aua oon rn g; hn rn or rack co5 Srv ih br or cram ch Mak 3 av


25/72

U UGU

el-Per

Rum-Caamel Sauce belo1 cup ifted eula all

pupoe flou1 teapoon doubl-actin

bain pode1 teapoon alt teapoon anie eed cup milA few hr befre erving:

cup ate tablepoon butte o

maaine teapoon gate lemon

peel3 eg epaatedSalad oil

Mak up Ruaral Sauc a ircbt hr befre erving:1 . oghr our aking powr an al; lnin ani 2 n iu aucpan lac ilk wa r ur anon pl ring o rolling oil our mixur alla onc; ir unil ooh ook irring unil ixurav i o pan in all Rmov fro ha; coollighly

ow a gg yol on a a im aingooh ar ac aiion Ba gg whi unilhn wih larg poon ir ino ggyolour mi n larg p kill or uc ovn a iala oi o 30F on pfafrying rmo5 Manwhi wih apoon cu o a all of oug; hn on wllour oar for wih io a roll aou 10 inch long an inch hickroll in al cro; hn wi h wo rip ar

ach ohr; or ino a circl an pr n ogPla on gra wax papr Rpa wih r of 6 Now rop h oughnu a fw a a iho oi; ry unil goln rown on o i lo poon ranr o papr owl o rain Pil up oughnu on rving ih; rv wih auc poon ovr hm Mak aou 0RCARAL SAC: iu kill l granula ugar unil i form a goln yru occaionally; a % cup oiling war an irugar i iolv Rmov fro ha; a 2 alru; cool


26/72


27/72

d

Ch

1 up aed o edhike i huk

1 Boue a wholekeeo, daied

2 medium tomatoe, iwedge

1 medium gee peppe, thily lied

up maoaie tepoo al1 teapo hii powde teapoo peppe1 tablepoo lemo uieLettue leave2 haJdooked egg

t 30 ntes efre servn n mim bow c cicn corn omon grn r Bln myonni chili orr n mon jic2 myonni o cicn mixr o oghrc on clin l i rr ggron i of ih Rfrigr ni rv 4 o 6 rving

KrsaaattFnand

4 medium uumbealt1 up ommeial ou

eam1 tablepoo viega up alad oil

eapoo aulateuga

2 tablepoo ippedfeh dill

teapoo peppe

ar n da r hrs efre servn b o no r ccmbr ic m vry

in lc in bow ih boon mi orogy; n rfrigr o or2 rin a wr from ccumbr; n o m or crm vingr oi gr i oon n r mixing ni bnrnf o bow rrigr ni rving imM 6 rving

RE CABAG SALAD

"R o

tko

h lsa

lat-

G

rm

any

2 pud ed abbage,e hee

2 eapoo at2 apple paed oed,oaely gaed

Ab hrs efe servn

1 teapoo aawa eed up white viega

3 ablepoo alad oil

. lc r cbbg in rg bw; rini n o w n room mrr5 min irring cion o cbbg cr ingr oi n 3 oon wr Sir cor

Rfrigr l or o bfor rving 6 o 8 rving

G

rece

1 mall head lettue, tooaely

1 upaed uume, thilylied

2 tomatoe, i wedge1 up Fea o Mozzaella

heee i mall ube10 ipe olive1 mall oio thi

lied

st efre servn

1 8oun whoebeet, die

6 ahovy fillet, ut u1 talepon ape up oive oi3 tablepoo viega1 teapoo ogao1 teapoo y mut teapoo alt

n lrg owl rrng luc cmbr omch oiv onion b ncovi n c B oghr oiv oi vingr orgno mn l or ovr l in owl; o oghr

6 rving

at

pou ooked himpi hell1 teapoo pepaed

muta1 eapoo alt teapoo peppe teapoo gali at3 tabeoo wie viega1 mall oio, mied

t hr efre servn

up olive oi1 tablepoo lemo u1 14oue a heat

palm, u ito aboih lie

avoado Few pig paleyFew lettue leave

l n vin rim; n i ngh2 n mim ow comin mr gric l vingr onion oliv oi n lmon hr of m n rim3 voco in nghwi; rmovWih n coo o m; hn ixur Now o vrhing crfu ogr o l vo hl rnih c i rig; hn rrng on c v on rvingr or inivi l Rfrigr ni cM 6 rving


28/72

Sme lt

2 tablespoons butter omrgrine

6 large mushrooms,quartered

1 medum head ostonlettue

small tomtoes, in edges

8 lage rdishes sled4 thin slies smoked

salmon

up ommeral surrem

; up snip ped prsle1 teaspoon dried, or

snipped fresh hervil2 tablespoons vinegr1 espoon slt1 teaspoon prepaed horse

radsh tespoon pepper

About minute befe evin In eiu skiet et utte; in it saut uss unti gen2 Tea ettuce int ieces; ace in saa w wittats an aises; a uss an san cutint sa ieces.3 In sa w a tgete sou cea asecei inega sa oseais an ee Pu

e saa; ts tgete akes 6 seingsHEIN SD

SildSeden

1 ups fndiedooked pottoes

1 ups finldie,anned pile eets

1 medum apple, ored,dd

; up mned dill pile; up mined onion

See hu beoe evin

up nned Mtjesherring in ine saue,mned

1 Y teaspoons salt tespoon pepper1 up hev ream, hipped2 hrdooed eggs, ut

n dges

rs sprgs

eiu w tss tates it eets aeicke nin and eing; sinke wit sat an epe; f in wie cea Refigeate cee untiseing tie.2 See n atte ecte wit egg eges anase sis akes 6 t seing.

OO SD UCUUS

Sweden

1 pounds pottoes,ood pred si1 up hoppd eer levs1 smll onon, fine

hopp up monnse; up sd oil

tlespoons vinegr1 tspoon slt tespoon pepper1 2oune n nhov

fitsLttue leves3 hrdookd eggs hvd

Abou iute efe e 1 In ediu w ace tat cee eaes an

non. In sa w min maonnas sinega sat ee an anov s oPou e ptats; ten en aefu.2. Line saa ate wit ettuce eaes; n eange ptat saa. Ganis wit est of anco an egg aes Refigeate unti seving tie 6 seings.

WISHE

SitzelndY pound natual Sss

heese, ut nto thn,small squares

3 stlks eler thinlsled

8 lrge radishes, sled1 small onion, hopped3 tablespoons salad ol2 tablespoons vnegr

1 tespoon pepaed horadsh optona

1 Y tespoons seasonedsalt

teaspoon peppe2 teaspoons pepaed

mustardLettue leavesGreenpepper ngParsle sprgs

About 45 nute befe evin:1 Cine ceee cee aises n onin tee saa i inega seais seasnee an usta A t ceese ixtue; \e ainate 30 inute in figeato2 Nw ine saa ae wit e tuce eaes; pie in cente suune it geenpeppe ings an e akes 6 seings.

CEEYEUFF O

e

6 lrge tomtoesSlt

Pepper2 ups fneslied eler2 ups ver orselgrted

unpred ppes; up lemon jue1 tespoon grnulated sugar

y on dy

; up ommeril sourream

3 tablespoons salad oil1 tlspoon prepredhorseradsh

Snpped hivesWter ress6 raish roses

1 Cut inc sice f ste en f eac it spn scp ut p an esee it Si


29/72


30/72

e bue, uch ove, bow mea o we2 Add ema , , ee, ad aeke wth a ad pee u beef both mme, coveed, mute, o ut tede Remvemeat ute3 o av t ou leded mooth wth wateck ut thckeed Add mea o heat eve wthh

o t, u mahed otatoe Make ev

A AD VA SOU(icture opposite

Po -rnce

3 pouns sop ns(inuin or 3 mrrons)

pouns on u1 pun roirrr

r vs1 mm onn ovs1 tspn pror tpons sSvr prs srs spon 1 spon s sn n

y for:

-n s tspon sn .

ppr iu nions u in m rr u in

rs prsnis v n

is1 (o

oun)1 i urn rr mim s v

iS rs

. ae kette pace op oe, chck, ad chckeet Add 3 uat o wate to o he,th oo, k face t cea of a oat

ate2 Atach a eave oto oo wth whoe covea to oh th pepec, at, pae, ad thme, ov, 2 h3 o ad hcke mme 30 mute emovekette fo heat dad oo, bet, ad ou boe,eev aow oe Reove maow oe, meat,ad hcke ta both e kette the etuoth, a, hke, ad aow oe to kettefeaeo hor d n for rvig . ove fat fo face of both

2 No a eaoe at, oodm amae,oo , eao e, oo, ao, pap, aae, p, ad ee b to o mme,oved, 3 , o t veetae ae te3 ae veea a hcke o a o tee chk o ev pee the ad, aoth h, o tee pke wth ped paeve oe o ae h fok, e, a oof , a aow o toate eh eada 6 v fove

AOAD OF F

ronds d f-Fan

% p sl o pons f ron in

in us miu onons thin

si u ru prpos

r 2 us o 1 1 v i min1

spoons s2 tespn rnu

sr1 tspoonsvinr spoon num

_Sri prs

% son ono o 8 in r snros spr ppr m u

o hor d 30 min f servn . at heat ve o 32F2 ae ket heat 2 taepo aad oleef, a few ee at a tme, ow them uo a e, the emov3 Ad 2 taepoo o ad oo o themt o, he hot wate, ee, ac, a eaf

a, vea, tme, pae, ad oao Reat klet to o the t to 2 at aeoe ake, coveed, aout 2 hou, o u eef teeo for donemove Caod fo ov ove tepep to 30 km a fat fom fae the toputadpead ead ae oo a te oav ove ea he e uoveed aeove t ak e ad ad bowp ake

4

_ ev

AURAEN

Grny

n rs 1 2 ini

son s spon pr4 vs8 prorns vs mi nins s

u rr s

r1 r i vnr s r sn s i% cup ur -purp

rn

ur1 r rs

hr o or dy or rviae teak haow ame o a d Comat, ee, cove, ppeo, a eave, ao, eey, vea, a wate P e ove wth aa efeate to maateo ho nd 3 mi or rvi . Reov teak fom aade d wh o eev aa


31/72


32/72

are u ove hea sala ol boea well o boh sdes e eove.3. o drpps h ove add our ad suarro ht sra oto o pan e st reserved arnade br bo srrn. No addseak ser overed 3 ours or ul ender.4. Reove seak o board arefully reove surfaefa fro ravy. r ersas he ser afew mutes.

5 Meawhle u ea o h sles arraeon heaed serv dsh. Pour soe of rav over eapass res rav boa. spea e wth ho oodlesashed poas or dups. Makes servs.

EF ZZY

zterhzy Rotlyo-Hngry

1 ound tak, inch thickabout 1 pound

aond altRgula allpupo flou to 3 tablpoon

hotnin talk cly, licd caot, licd

1 lag onion, lid cup nippd paley pound fh muhoom,

quatd1 tablpoon papika

bfboillon ub cup ommcial oucam

t hr nd 30 me efore servng: Rub seak w seasoed sa our lhly. sle heat shorte bro ea o boh sdesreove.2 o drpps sklle add eler arros onoparsley and ushroos saut a ew nues e srn paprka ad 2 abespns our. Now add boulloubes ad ups aer r to bol srr. Reurea o sklle ser overed 0 o 70 nues orul forkeder. bol ea sour rea slow add par of ravfro skllet whle bea. Reurn o slle bralos o bol srr. erve sled h oodle.Makes servs.

H O

Pezen Hzr-Polnd

cup butt o magain5 to 6pound bottom oun

oat

1 cup cannd condndbf both, unilutd1 lag onion, quatrdalt

up fh bad umbs,packd

3 lag onion, atd

! tapoon ppp! cup mltd butt tablepoon ula all

pupo flou

n up buter n Du ove over edu hatbrow roat e o a sdes. Add bee broth quareredoo ad 2 easpoos sat. er overed 2 to3 hours or u teder r o ad he. Meanwhle bowl obe bread rus raed

oos easoos sal eer ad ele b Remove oas fo u ove e u aout hk osswse ses fro oroast to abo 1 h ro boto. Now plae soreadrub xre beee ever o ses. ser 2 oode skeers abou 3 es o eaho sued roas. km all fa fro drs u ov oas uh ove srle w our. m

overed 30 ues.5 rrae roas o heaed plaer reove skeMakes servs.

I HO

Kaseden

1 tablpoon butt omagain

3 pound ho ib, utinto inch pi

1 mdium onion, licd1 tapoon alt

tapoon whit ppp

tapoon ganulateduga

epoon whole allp2 bay lave1 ablpoon gula al

pupo flou

tablepoon intntpowdeed am

t 2 hor and 30 tes ere serv1 . ea uh ove ul vey o ad b eshor rbs. oo over hea ul bs ell browed o all sdesbou 0 mues.. o rbs u ove add oo sles s do o fa arou bs he oo a mue o u broed. dd sal ee easoo sallspe bay leaves ad up er. mer ov hour a 30 ues o ul mea s vy eder.3. Reove rbs o eae laer ee arm. abou up fa fro suae of gravy lso reaspe ad ba leaves. r u ae o l sooh slowly add srr o ravy thkened. r odeed ream ssuar ad enouh ae o ae ravy e ossou e br o bol oe he ou ove bsserve edaely. Maes 6 servs.

F O

aste o ChcCh

tablepoon but omagain1 lag onion choppd oune an whol-knl

con1 ! cup anned omato apoon al

1 tablpoo ald oi pound chuck, goud1 tapoon ganulated

uga up dl aiin c _<

, 0 ( z : i wam w: c

-m

> u 0z - ? 0c

good housekeeping's foods with foreign flavor

Documents