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I Figs Turn Simple Dishes
Into Elegant Party Fare
It takes just minutes to put together elegant Fruited California
Chicken Scallops for company. Blue Ribbon Figs give this simple
dish special flavor.
Melt butter in 10-inch skillet. Stir in garlic. Add chicken, mushrooms,
tarragon and seasoned salt. Cook until golden, about 6 minutes. Combine
cream, flour and mustard. Stir into skillet alon$ with figs. Cook until
thickened, about 2 minutes. Sprinkle with green onions. Makes 4 servings.
If you don’t care to slave all day in
the kitchen just because company
is coming, think California figs for
instant elegance. Dried figs, burst
ing with sweet, sun-ripened flavor,
give even the simplest of dishes that
festive party air.
For example, a quick entree of
sauteed chicken chunks and mush
roms simmered in a creamy tarra
gon-mustard sauce would be a
welcome family meal; but when you
add Blue Ribbon Figs, the dish
grows suddenly more elegant—defi
nitely more chic.
Fruited California Chicken Scal
lops introduces chewy dried figs to
chicken chunks for a delectable
surprise. The mellow sweetness of
the figs blends with the cream sauce,
imparting a fruity taste. Dinner
guests would find it hard to believe
that you took less than 30 minutes
to make this impressive entree.
Flavorful California figs are a
delicious way to get more fiber into
your diet. They are also high in
potassium, a good source of calcium,
iron and other nutrients, and low in
sodium.
FRUITED CALIFORNIA
CHICKEN SCALLOPS
2 tablespoons butter or
margarine
2 cloves garlic, minced
4 halves chicken breasts,
skinned, boned and cut
into chunks
‘/I pound mushrooms, halved
1 teaspoon dried tarragon
Vi teaspoon seasoned salt
1 cup heavy cream
2 tablespoons all-purpose
flour
2 tablespoons Dijon mustard
1 cup Blue Ribbon Calimyrna
or Mission Figs, halved
Vi cup slivered green onions
It’s No Lie—
Cherry Turnovers
Are A Favorite
If the following recipe for
Cherry Turnovers had been
around in George Washington's
day, neither George nor his
mother could have told a lie.
George would have loved the
flavor combination of cherry pie
filling and buttery-sweet biscuit
dough, and his mother would
have loved the ease with which
they can be prepared.
Turnovers are tasty little treats
that are filled, folded and baked.
Turnovers make quick desserts as
well as easy after-school snacks
and lunchbox treats.
Cherry Turnovers are a tooth
some delight of sweet biscuit
dough folded over a spoonful of
cherry pie filling and baked.
Heated cherry pie filling Is
spooned over the warm turn
overs, but a basic confectioners’
glaze is also suggested for a taste
change. Or, top the turnovers with
both the warm pie filling and glaze
for a winning treat.
2 cups sifted Martha White
Self-Rising Flour
3 tablespoons sugar
Vs cup (3 Vs tablespoons) butter
About Vi cup milk
1 can (21 ounces)cherrypic filling
Preheat oven to 400° F. Grease a
large baking sheet. Add sugar to
flour and cut in butter. Beat egg in
measuring cup; add enough milk
to make % cup. Add to flour mix
ture and stir with a fork only until
dough leaves sides of bowl. Thrn
out onto lightly floured board or
pastry cloth; knead Just until
smooth. Roll out dough in large
rectangle, 'A-inch thick. With
sharp knife or pizza cutter, cut in
to twelve 4-lnch squares. Place
squares on prepared baking
sheet. Spoon about one table
spoon pie flllingin corner of each
square. Fold opposite corner over,
forming triangle. Press edges
together with floured fork and
prick tops to vent. Bake 15 to IS
minutes. Heat remaining filling
and spoon over warm turnovers.
Makes 12 turnovers.
NOTE; You can substitute peach,
blueberry or apple pie filling for
the cherry. If desired.
For additional recipes using a
basic biscuit dough, write for
“Basically Biscuits" at the Martha
White Kitchen, P.O. Box 5S.
Dept. BB1, Nashville, TN 57202.
MINUS
Baked Beans With
Glistening Glaze
1 Pkg. (1-lb.) dried marrowfat beans or
great northern beans
1 Teaspoon salt
2 Slices salt pork, cubed (Vh cup)
2 Medium onions, coarsely chopped
l/z Cup dark molasses
'/2 Cup tomato ketchup
% Teaspoon dry mustard
V* Teaspoon ground ginger
l Tablespoon sugar
Wash and sort beans; place in medium
saucepan with 4 cups water. Bring to boil.
Turn off heat; cover and let stand 1 hour.
Add 2 cups water, bring to boil; lower heat,
simmer 2 hours. Stir in salt and 1 cup
water. Turn into 3-quart casserole or bean
pot. Cook salt pork and onion. Stir beans,
sprinkle with sugar and bake 30 minutes or
until beans are tender and top is bubbly
and shiny. Makes 8-10 servings (8 cups).
Variation: Quick Baked Beans with
Glistening Glaze: Prepare above recipe
substituting 3 cans (20 oz. each) cannellini
(white kidney beans) or 6 cups and any
other canned kernel beans, without sauce,
for the dried beans. Omit 1 teaspoon salt.
Prepare sauce according to above direc
tions, using salt pork, onion, dark
molasses, ketchup, dry mustard and
ginger. In 3-quart casserole, mix drained
beans, saute until beans are bubbly and
top is shiny.
Apple-Q Ribs
Vt Cup oil
Vi Cup chopped onion
1 Can (16 oz.) applesauce
Vi Cup tomato ketchup
Vi Cup chopped parsley
2 Tablespoons honey
l Tablespoon prepared mustard
1 Tablespoon Worcestershire sauce
2 Teaspoons lemon juice
1 Teaspoon salt
Vi Teaspoon ground ginger
Vi Teaspoon pepper
5-6 Lb. spareribs, split
In hot oil, cook onion until tender. Add re
maining ingredients except spareribs.
Simmer, uncovered, 15 minutes. Place
ribs on broiler pan. Brush with half of
sauce. Bake at 400*F 20 minutes. Turn and
brush with remaining sauce. Reduce heat
to 300*F; continue baking lVi to 2 hours or
until done. Makes 6 servings (approx
imately 2% cups sauce).
Variation: To barbecue: make sauce as
above. Place ribs in boiling water 5
minutes. Place on grill about 5-6 inches
above hot coals. Grill approximately 35
minutes, turning every five minutes.
Brush with sauce and continue grilling 10
to 15 minutes or until done.
Golden Apple Turnovers
2 Cups diced Golden Delicious apples
(about 2 apples)
V* Cup raisins
2 Tablespoons grated orange peel
2 Tablespoons chopped walnuts
Cup sugar
Pastry for 2-crust pie
Orange Glaze
Combine apples, raisins, nuts, orange peel
and sugar. Roll pastry 1/8-inch thick and
cut 4%-itKh circles. Divide apple mixture
among pastry circles. Fold over and seal
edges wi&fork. Cut steam vents in top of
each. Bake at 400*F 25 to 30 minutes or un
til golden. Drizzle with Orange Glaze while
still warm. Makes 10 to 12 turnovers.
Orange Glaze: Combine % cup powdered
sugar, 1 tablespoon orange juice, Vi teas
poon grated orange peel and dash salt.
Energy Plus Prune Bars —
Best Snack for the Pack
Tennis, backpacking, hiking, bicycling—there are so many ways to
unleash pent-up winter energy and relish a return to the warm
outdoors. But remember to replenish all that expended energy by parking
delicious and nutritious take-along snacks.
Wholesome, readily-available ingredients give Energy Plus Prune Bars
high marks for nutrition, delicious flavor and easy preparation. Prunes
team with orange juice and honey to add moisture, natural sweetness and
rich, chewy texture. Nuts, rolled oats and wheat germ add crunch.
Tangy, high-fiber prunes are also a concentrated source of vitamin A,
potassium and iron. So just as Energy Plus Prune Bars make a healthful
snack, don’t forget pitted prunes, straight from the package, as another
delicious portable treat. Since they’re dried, there’s no need for
refrigeration and when purchased in convenient plastic packages, prunes
take little room in the pack.
ENERGY PLUS PRUNE BARS
12 ounces (about 2 cups)
pitted prunes
% cup orange juice
% cup chopped walnuts
% cup butter or margarine,
softened
% cup packed brown sugar
V4 cup honey
1 egg
1V4 cups flour
1V4 cupa rolled oats
V4 cup wheat germ (optional)
1 teaspoon baking soda
Vi teaspoon salt
Combine prunes and orange juice in container of electric blender. Blend
until almost smooth, turning on and off and scraping sides of container as
needed. Stir in nuts. Set aside. In large bowl cream butter, sugar and honey.
Beat in egg. Mix in flour, oats, wheat germ, baking soda ana salt to blend
thoroughly. Evenly spread a scant half of the flour mixture on bottom of
greased 9-x 13-inch baking pan. Spread evenly with reserved prune mixture
to within Vi-inch from edges. Crumble the remaining batter over top to
cover prune mixture. Pat down gently. Bake in 350-degree oven 30 to 35
minutes until browned and spring to the touch. Cool on wire rack. Cut
into bare. Makes 48 bars (about 1-x 2-inches each).
Rainbow Trout With
A Southwestern Flair
'A teaspoon salt
Dash white pepper
'A cup heavy cream
Homemade or purchased
flour or corn tortilla
chips
Heat oil over medium-high heat in large skillet Saute trout 1 to 2
minutes on each side until done; set aside. Melt butter over medium heat
Saute garlic and green onion, about Vi minute. Add tomato and next 7
ingredients. Simmer about 2 or 3 minutes. Stir in cream; gently
“bout 1 mmute more. Top trout with sauce. Serve immediate^ with tortilla
chqw. Makes 2 to 4 servings. About 331 calories per 4 ounce serving.
Kitchen-tested recipe courtesy of Clear Springs Trout Company.
From San Francisco to New York,
one of today’s hottest food
crazes is Southwestern cuisine. In
fluenced by foods from New Mexico
and Texas as well as the cuisines of
Mexico, Spain and Native America,
Southwestern recipes take advan
tage of the bounty of fresh produce,
meats and fish available.
Here’s a rainbow trout recipe that
features fresh com, tomatoes, cilan
tro, tortillas, and jalapeno pepper
for a distinctive Southwestern fla
vor. A splash of cream and snow
peas make it unique.
First the trout is quickly sauteed.
Next, the vegetables are simmered
for just a moment or two with a
splash of cream. When done, the
rainbow trout is topped with this
almost-firey cream sauce and gar
nished with homemade tortilla
chips for a festive meal that is ready
in lust minutes.
For more rainbow trout recipes,
send a self-addressed, stamped en
velope to: Recipes of the South, c/o
SY&T, 1000 Sansome Street, Suite
375, San Francisco, California,
94111.
RAINBOW TROUT SANTA FE
2 tablespoons olive oil
4 Idaho rainbow trout
fillets (4 ounces each)
2 teaspoons butter
2 cloves garlic, minced
K cup chopped green onion
1 small tomato, peeled,
seeded and weed
Vi cup fresh or frosen corn
kernels
Vi cup snow peas, cut in hall,
diagonally
2 tablespoons chopped
cilantro or parsley
1 to IVi teaspoons finely
chopped jalepeno pepper
1 teaspoon fresh lemon Juice