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RECIPE

Fresh fruits and vegetables are a special summer delight. With good reason. They are easy to arrange into salads, side dishes and snacks. And our recipes are super salad starts!

COOKBOOK

Brunch is a lovely way to entertain. Start your celebration in late morning and don't be a clock watcher. Our recipes offer some tasty ideas. The point is to relax and have fun. Bon appetit!

The 1991 summer holidays call for Yankee Doodle dandy parties. Get the grill going and don't stop till everyone's had a full course of barbeque fare ... 4SA style!

These recipes are just what take-it-easy time calls for. Light as a summer breeze and as easy as one-two-three to put together. Enjoy!

Truly delectable desserts ... nicely and easily done. It's summer. .. time to think cool and creamy ... sweet and savory. Time to enjoy the desserts of the season!

Created and produced by the E.F. Brennan Advertising Agency. Copyright 1991. E.F. Brennan Co. Inc. All rights reserved. Photography by Damian Michaels Inc. Printed in the U.S.A.

1f2 large cantaloupe

1f2 large honeydew melon

1 20-oz. can pineapple sliced

(drained) .

1 l1-oz. can mandarin oranges in juice.

kiwi slices to taste

1 cup -fresh strawberries

1f2 cup fresh raspberries 1f> cup sugar

juice of 2 fresh lemons

Peel cantaloupe and honeydew and cut into bite-size pieces. Combine with pine- - apple, mandarin oranges, kiwi slices, strawberries, raspberries, sugar & lemon juice. Toss gently and chill for 2;3 hours.

Add sliced banana when ready to serve. Place in individual dessert "'dishes and top with a dab of strawberrylbanana yogurt or sour cream. -Serve. ,

Aren't summer salads gorgeous? One reason is the fabulous array of fresh fruits and vegetables that's available to us. You don't have to be a master chef to build a salad that's a masterpiece. Just pick your favorite fruits or veqetebles ... put them together according to your sense of taste ... and let the salad dressing do the rest. You simply can't go wrong. No wonder summer salads are such a. 'hot' item at cookouts.

1 8-oz. pkg. Pasta Bows, Mostaccioli and Rotelle. (Use some of each for more colorful salad).

1 15-oz. can red or white kidney

beans

1,4 cup equal amounts vinegar & ~)jl % red pepper cut in strips . . ~ 1/2 yellow pepper cutin strips

1 small purple onion thinly sliced (save some. for garnish)

8 cherry tomatoes cut in halves 10 large lettuce leaves. Cut in strips.

% cup mayonnaise

1 Tblsp. lemon juice' 1/4 tsp. salt (optional) lJz tsp.pepper

Cook pasta according to directions. Drain and place in large bowl. Drain beans and run-under cold water. Blot beans dry and toss witla-pasta. Pour in oil/vinegar mixture and toss. Set aside,

610t tomatoes slightly and combine with pepper strips, onions and lettuce strips and add to bean/pasta mixture.

In a separate bowl combine mayon. naise, lemon juice and seasoning. Pour over salad mixture and toss until thoroughly mixed. Refrigerate for f·2 hours before serving. Serves 5 to ~,;

2 cup$iceberg lettuce (shredded)

% cup chopped radis~es

1. smal.1 green pepper chopped 1 I6-oz. can r.ed kidney beans 2 tsp. red wine vinegar

3'% Tblsp. salsa saltlpepperto taste 1/. cup vegetable oil

1 clove garlic split

liz Ib.boneles$. skinless chicken

breaSt cut in strips 8 oz. Cheddar cheese

1 small onion thinly sliced 1 small package tortillas

3·4 taco shells

1 avo<:ildo peeled al;l.d sliced

II) a large pawl, cornblne'lettuce, radishesand gr~en peli?peLCOv.er anc:l refrig-

'" erate. Drain beans and rinse under cold water till water runs clear. Transfe~ % cup of be~ns to Il'Iedium~owl a';lc:l mash until smooth. Stir in 21/2 tablespoons of salsa. Add salt and pepper to taste. Set mashed and whole beans aside.

Pour oil into large, ironsklllet over low neat. Ada garlic"and cook untilgolden color. RefJlove and discard garlic. Raise. heat to high. Add chicken strips and cook. StirIn mashed bean mixture and additional tablespoon of salsa. Cook

and stir until hoi .

Spoon chilled lettuce mixture onto large salad plate. Top with bean rnixfure and then shredded cheese, onion and whole beans. Garnish with sliced avocado. Surround with tortillas and taco shells. Serve. Makes 4·5 servings.

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1 Tblsp. vegetable oil % tsp. sesame oil

1 medium zucchini, trimmed .lind chopped

2 small yellow squash, trimmed and finely chopped

% lb. medium shrimp, peeled and deveined

'12 lb. sea legs (Crabmeat substitute)

% lb. Rotini Pasta or 11,4 cups Wild

Rice (cooked)

1 cup frozen peas (cooked) 1f2 cup mayonnaise

% Tblsp. mustard

salt and pepper to .taste 6·8 green olives w/pimento 4.·6 artichoke hearts (quartered) 1 stalk celery (chopped)

Pour vegetable and sesame oils into a large, iron skillet. (or a wok) oyer medium heat. When hot, add zucchini, squash, shrimp and crabmeat substitute - Stir and fry until shrimp and crabmeat are firm and pink and the veqetables are medium tender (about 3·4 minutes), Transfer mixture to ~ large bowl and set aside.

Cook Rotini according to directions.

. Cook peas according to directions.

Dr<.lin and add pasta and peas to veqetable/shrimp mixture.

In <.l separate bowl, combine mustard and mayonnaise (and salt and pepper to taste). Add this to pasta/vegetable mixture. Add olives, celery and artichoke hearts and toss gently. If possible, refrlqerate for about 30 minutes before servo ing.Transfer salad to large bowl (A seashell bowl if you have one). Serves 6.

Brunch is not a new idea, even more and more people are adopting this delightful style of entertaining. Perhaps it's the time of day that's so attractive ... somewhere between late morning and mid-afternoon. It seems to lend itself to a deliciously versatile menu. The possibilities are endless. Here we offer recipes to help you on your way to a most enjoyable brunch.

'/8 plus '/8 cup olive oil 2 Tblsp. butter or margarine

1 yellow onion (small) finely

chopped

4 small red potatoes sliced (slices '/s" thick)

1 medium red pepper cut in strips 1 medium green pepper cut in

strips

3 medium zucchini sliced

3 medium yellow squash sliced 2 cloves garlic finely chopped

black pepper to taste 2 eggs lightly beaten

'14 cup grated parmesan cheese

In a wide, non-stick fry pan, heat 1/8 cup olive oil and butter. Add onion and potato slices and saute until potatoes are light golden color. Add red and green pepper strips and cook till strips are tender. Then add zucchini and yellow squash slices, garlic, black pepper and remaining 1/8 cup olive oil. Mix all ingredients gently and thoroughly and cook till tender. Add beaten eggs and blend with mixture till eggs appear cooked. Remove from pan to vegetable dish. Sprinkle with grated parmesan. Serve warm. Serves 5 to 6.

2 eggs 1 cup light cream

V2 tsp. salt

'/4 tsp. ground nutmeg '!4 tsp. cayenne pepper

% lb. cooked, peeled, deveined shrimp (use small or medium shrimp). Cut medium in pieces. . 1 cup shredded swiss cheese

'14 cup shredded Gruyere cheese '14 cup diced pimento, drained

1 Tblsp. flour

1 cup cooked. chopped broccoli (t .. oroughly dra\~ed)

1 Tblsp. grated parmesan

Pre-heat oven to 350~Beat eggs, light cream, salt, nutmeg & pepper together. Distribute shrimp evenly over bottom of pie shell. Evenly layer swiss cheese, Gruyere cheese, pimento & flour on top. Gently toss broccoli with patrnesap & layer it over cheese layer. Pour cream mixture over all and bake for 45-50 minutes or until .tip of knife inserted in center comes out clean. Serve hot or cold with tossed salad.

Serves 6.

2 Ibs. fresh asparagus (choose green stalks with smooth tips medium thick ham slices

(one for each asparagus stalk)

Cut and peel stems of asparagus. Lay stalks flat in a shallow pan. Add enough boiling (salted) water to cover stems. Cover and cook over medium heat until tender (about 15-20 minutes). Drain thoroughly (there should be almost no water left in pan when asparagus is cooked). Lay ham slices flat and place one (or two if you prefer) asparagus stalk on each slice. Roll ham around asparagus. Place folded edge down on plate. Top with flavored mustard (recipe here). Serve 2 or 3 per guest.

2% tsp. prepared mustard (use Dijon or your own favorite)

1 % cups sour cream

% cup heavy cream whipped salt and pepper to taste

Blend mustard into sour cream until smooth. Fold- in whipped cream, salt and pepper. Chill before serving. Spoon one teaspoon atop each ham and asparagus roll-up. * Serve.

* Roll-ups also make delicious appetizers for sit-down dinner.

Select a package of Belgian Waffles from the frozen foods department and follow heating instructions. When waffles are done, place in individual dessert dishes and top with:

1 banana sliced and sprinkled with lemon juice and

1 quart fresh strawberries (halved and hulled and lightly sprinkled with powdered sugar) Keep some whole strawberries aside for garnish. Use enough strawberries on each waffle to suit your taste.

1f2 pint heavy cream whipped 1 pint softened vanilla ice cream

% cup crushed chocolate wafers

In a medium bowl, combine heavy cream and vanilla ice cream. Spoon over waffles, bananas and strawberries. Sprinkle with chocolate wafer crumbs and garnish with whole strawberries. Serves 4.

means everything from franks an derful blending of tastes from all

same ... and so great together. It's ideas to get the celebretionsqoinql

• Kraut 'n Cheese

• Fried peppers 'n onions

• Corn and tomato relish

• Kraut relish

• Skillet cooked zucchini,

onion, egg and butter

• Oriental sauce

• Cucumber Relish .Cole Slaw

• Blue Cheese 'n Bacon

• Stuffed hamburgers

• Salsa, sour cream 'n

cheddar

• Chutney .Fried Rice

• Spinach! onions! mushrooms! ' grated parmesan

There's nothing more All-American than the Burger. .. and nothing that invites you to play can you top this? in such a delicious way, There are no rules, .. and no limitations. From the usual cheese, lettuce, tomato and onion toppings to chili and pizza covers ... just let your imagination take flight and do your own burqer thing. Here are a few suggestions to help your summer holiday burger bonanza along:

Kabob Ingredients:

2 Ibs. boneless beef chuck (cut in 1'1z" square chunks)

3 cups pineapple chunks welldrained

2 Ibs. large shrimp peeled and deveined

20-24 small red potatoes with skins 10-12 slices green peppers (about 1" wide)

20-24 cuts (2" long) of fresh ears of, corn

10-12 slices red peppers

5 medium onions quartered

Marinade:

1f2 cup white wine vinegar Y4 cup olive oil

1 medium onion finely chopped Y4 tsp. rosemary

pinch of thyme

pinch of pepper

3-4 cloves garlic minced or pressed

Y4 cup finely chopped fresh parsley

Mix all marinade ingredients together and blend. Place beef chunks & shrimp in a shallow dish (about 2-inches deep) large enough to hold both. Separate beef and shrimp in dish with a handmade aluminum foil "wall" across center of dish. Pour marinade over all and refrigerate for 4-5 hours for maximum flavor. Remove from marinade and hold any remaining liquid aside. Arrange ka-

bob ingredients on skewers in the or- ~ der shown, beginning with beef. Repeat until all ingredients are used. Place skewers on grill , rack & begin cooking. Brush occasionally with remaining marinade until cooked. Serve with a fa-

, vorite tossed salad of pasta dish.

Serves 6 to 8.

6 large potatoes cooked in lightly salted boiling water

1 medium red onion chopped 3-4 hard boiled eggs, chopped fine 2 celery stalks chopped fine

salt and pepper to taste

% cup sliced carrots

Sauce:

1f2 cup mayonnaise 1f2 cup sour cream Y4 cup buttermilk

2-3 Tblsp. green stuffed olives chopped for garnish

Boil, unpeeled potatoes till tender. Drain, cool and then peel. Cut into slices or cubes. Add all other ingredients and mix thoroughly. Mix sauce ingredients together and add to potato mixture. Gar-

Drain kidney and lima beans. Add pork and beans and other ingredients as listed. Mix all ingredients thoroughly and pour into a 2-quart casserole dish or bean pot. Refrigerate.

When ready to use, place in a 3500 oven for 1 V4 hours. B~~e uncovered ,if1fou 'prefer less juice. ~fir well before serving. Delicious with dark bread.

*If you prefer, you can substitute a favored bean for lima beans,

3 dozen lady fingers

1 pint each strawberries, raspberries & blueberries

2 3.9-oz. packages vanilla instant pudding - prepared as directed 1 cup whipping cream

Y4 cup confectioners sugar 1 tsp. vanilla

1f2 cup toasted almonds, (optional) 10 oz. package frozen raspberries, pureed in blender

A Lot Of Ice Cream

Goes A Long Way!

Here's the big scoop on the best dessert of all ... a gigantic ice cream sundae. Using a medium size (deep) bowl; 'pile scoops of vanilla, strawberry and chocolate ice cream (in rainbow fashion) till bowl is 3/4 filled. Top with thick chocolate sauce (don't be stingy), add lots of whipped topping and fresh berries. Garnish with chopped walnuts and voila! You've got the number one crowd pleaserf (allow Ilh scoops per person).

It's entirely possible to make desserts effortlessly ... and have them look elegant and luscious. They say bends-on experience is the best way to learn. So we invite you to begin with these recipes (easily as tasty as they look) and use your dessert- making artistry to till the 1991 summer season with the sweetest memories & the most delicious enjoyment.

KEY EiME CHEESE PIE

1 g-inch Graham Cracker Crust

Filling:

1 a-oz. package cream cheese (softened)

1 14-oz. can condensed milk (sweetened)

'12 cup fresh key lime juice 1 tsp. vanilla

Topping:

'h pint heavy cream 1 Tblsp. sugar

% tsp. vanilla

Beat cream cheese until fluffy. Add sweetened condensed milk and vanilla and beat until well blended. Add lime juice & beat until thoroughly balanced. Pour into Graham Cracker crust. Chill thoroughly.

Whip heavy cream, sugar and vanilla until thickened and peaks form. Spread over pie filling. Garnish center with fresh lime slices (thin) set in pinwheel design in center of pie.

Key Lime Cheese Pie is as delicious as it is easy-on-the eyes. The delicate lime coloring lends itself to extra touches. Fresh raspberries, blueberries or strawberries can also be arranged at the center of the pie as added tast~ treats.

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1 14.5-oz. angel food cake mix parchment paper

6 oz. semi-sweet chocolate morsels

4 eggs, separated

pinch of salt

2 Tblsp. lOX sugar 'h cup heavy cream '12 tsp. vanilla

2 a-oz. containers whipped topping

1 pint berries

To make the Cake: Grease 2 (lOx 15) jelly roll pans with shortening and line with parchment paper. Preheat oven to 375:' Prepare batter as directed 'on package. Spread with spatula evenly in the two pans. Bake 10 minutes, or until golden brown. Cool in pans 5 min. Loosen the sides with a dull knife. While the cake is still warm, place a kitchen towel or parchment

paper, larger than-the cake, on the work surface. Dust with 2 Tblsp. lOX sugar. Turn the cake out onto the towel and roll it up along the short side into a fairly tight toll. Set aside to cool completely. Repeat process with second cake working quickly while cake is still warm.

To make the mousse: Melt chocolate morsels in top of small double boiler. Stir often. Whisk in yolks one by one. In clean bowl with clean beaters, beat egg whites with salt until foamy. Continue beating, gradually adding sugar until soft peaks form. Set aside. Beat whipped cream (use chilled bowl and beaters). Add vanilla. Mix 1/4 of egg whites into chocolate mixture. Gently fold in remaining egg whites. Then fold in whipping cream. Assembly: Gently unroll one cake from towel, keeping rolled shape. Spread mousse inside cake, roll up and refrigerate 2 hoursuntil serving. For second cake: mix together topping and berries (if large, slice them). Spread inside cake and refrigerate. Decorate with fruit, chocolate curls, lOX sugar, or a dusting of cocoa.

so~~~, ~RRY S~RB:if1 bowl 10 freezer and allow crystals 10

._ form again. Repeat whisking and con-

4'12 cups fresh strawberries (or tinue this process until sorbet mixture

raspberries) picked and rinsed is frozen through. After the last whisk-

l'12 cups sugar ing, allow the sorbet to continue freez-

PIa Tblsp, fresh lemon juice ing for an additional 20 minutes. Garnish with reserved sliced strawberries

Turn Your Freezer To Coldest Setting. and serve*

TANGERINE BANANA BUNDT

2 mashed. ripe bananas

2 Tblsp. tangerine zest (or orange

grated rind)

1/a cup tangerine juice concentrate % cup vegetable oil

4 eggs

1fz cup water

1 l81/2-0Z. yellow cake mix 1 3-oz. pkg. lemon gelatin

*The summer berry sorbet can be served as a filling for melon halves, and is doubly delicious when served with a scoop of vanilla ice cream.

Puree all but 1/4 cup of strawberries in a blender (or food processor). Strain puree through a sieve into a large metal bowl (bowls made of glass or pottery will retard freezing process). Discard any solid remnants remaining in sieve. Add sugar and lemon juice to the puree, and stir until sugar is dissolved. Freeze the sorbet as follows:

Place bowl with sorbet in freezer. When a 1h-in'ch ring of crystals forms around the outer edge of bowl, usually after an hour or two, whisk the mixture. Return

GLAZE:

1 cup sifted lOX sugar mixed with 3 Tblsp. tangerine juice concentrate

Pre-heat oven to 350~ Grease and flour a 6-8 cup bundt pan. Beat first 6 ingredients on low speed to mix well. Add dry ingredients and mix on low speed to moisten and on high speed to blend well for 4 minutes. Pour into prepared pan. Bake for 45 minutes or until wooden pick in center comes out clean.

Cool in pan 25 minutes. Invert onto wire cake rack. Cool completely on rack with rounded side up. Mix glaze to desired consistency, adding more sugar or more juice concentrate if necessary. Drizzle on cake. Garnish with banana slices and/ or tangerine or orange peel. \

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