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Main Dish:
SALMON LOAF
(U.S.A.)
2 cans (16 oz. each) salmon
1˝ c. liquid (salmon liquid plus milk)
3 c. coarse cracker crumbs
2 tsp. chopped onion
2 eggs
2 T. lemon juice
˝ tsp. each salt and pepper
Heat oven to 350 degrees (Moderate). Grease a loaf pan, 9x5x3”. Flake salmon and remove bones and skin. Blend in eggs. Stir in remaining ingredients. Spoon lightly into pan. Bake 45 minutes. Garnish with lemon wedges. Serves 8.
PILAW
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3˝ c. chicken stock
˝ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter until butter is melted. Add salt. Add rice while liquid is boiling, stir once, cover and cook over low heat without stirring again until all liquid has been absorbed by the rice. Turn flame very low and simmer for 20 minutes. Remove from stove and leave covered for 30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon, handling very gently to keep rice fluffy.
MIXED FRUIT SALAD
(U.S.A.)
As the base, grapefruit or orange sections, or cut crisp tart (but not sour) apples in neat pieces. Small fruits add an attractive touch. Add cherries. Leave strawberries and raspberries whole. Use seeded or seedless grapes, canned or fresh. Malaga, Tokay or Muscatel types are best. Slice kumquats very thin without peeling. Bits of dried fruits, raisins or candied orange peel are tasty additions. Add to the fresh fruits and let stand several hours to soften.
Dessert:
FRIED BANANAS
(Cuba)
6 bananas
3 T. lemon juice
3 tsp. sugar
sprinkle of cinnamon
sprinkle of ginger
butter or oil for frying
Peal bananas. Fry until light golden brown. Add lemon juice, then sugar, cinnamon and ginger. Let simmer a few minutes and serve immediately. Serves four.
Drinks:
Serve meal with your favorite beverages.
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