CHEESE AND VEGETABLE CHOWDER

CRAB SALAD

HEARTY GREEN SOUP

SHRIMP ORIENTAL

SUPPER SALAD BOWL

ALBERTA POT ROAST

BARBECUED SPARERIBS

INDIVIDUAL QUICHE LORRAINE

JAMBALAYA

PINEAPPLE-GLAZED ROAST PORK

ASPARAGUS WITH HOLLANDAISE SAUCE

BAKED TUNA-STUFFED POTATOES

POTATOES ANNA

SAVORY SWEET PEPPERS

CHOCOLATE MACAROONS

DUTCH APPLE PIE

FLAMING BAKED APPLES

STRAWBERRIES A LA BLUE FOX

Ingredients:

4 tablespoons margarine
1/4 cup finely chopped onion
1 cup chopped green pepper
1 cup pared sliced carrot
1 cup pared diced potato
1 pkg (10 oz) frozen peas
5 tablespoons flour
2 cans (10¾-oz size) condensed chicken broth, undiluted
3 cups grated sharp natural Cheddar cheese (¾ lb)
2 cups milk
1/4 teaspoon salt
Dash pepper
Chopped parsley
1/2 cup croutons, optional

Directions:

1. In hot margarine in 3-quart saucepan, cook vegetables, covered and stirring occasionally, 20 to 25 minutes, or until tender.
2. Remove from heat. Stir in flour; mix well. Cook 1 minute, stirring occasionally.
3. Add chicken broth to vegetable mixture. Bring to boiling, stirring constantly.
4. Gradually stir in cheese. Cook over medium heat, stirring, until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil.
5. Sprinkle with parsley; serve with croutons. Makes 6 to 8 servings.

Ingredients:

2 cans (7 1/2-OZ size) king crabmeat, drained
1/2 cup low-calorie mayonnaise
2 tablespoons chopped parsley
2 tablespoons snipped chives
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1 cup diced pared cucumber
Crisp lettuce cups
4 hard-cooked eggs, quartered

Directions:

1. If necessary, remove cartilage from crabmeat.
2. In medium bowl, combine mayonnaise, parsley, chives, Worcestershire, and lemon juice; mix well. Add crabmeat and cucumber; toss.
3. Refrigerate, covered, until well-chilled about 1 hour.
4. To serve: Arrange lettuce cups on 4 serving plates. Fill with salad; garnish with egg.
Makes 4 servings; 232 calories each.

Ingredients:

2 cans (10¾-oz size) condensed chicken broth, undiluted
1 pkg (10 oz) frozen leaf or chopped spinach
1/4 lb sliced boiled ham, coarsely cut
1/4 cup instant mashed potato
1/4 lb thinly sliced pepperoni

Directions:

1. In medium saucepan, combine chicken broth, 1 cup water, spinach, and ham. Bring to boiling; reduce heat and simmer, 5 minutes, stirring to separate spinach
2. Stir in instant potato. Add pepperoni. Simmer 2 minutes longer, or until slightly thickened. Nice served with chunks of warm bread and butter. Makes 6 servings.

Ingredients:

1 pkg (8 oz) chicken-flavored rice and vermicelli mix
1/2 cup salad or peanut oil
1 small piece (about 2 oz) gingerroot, peeled and sliced
1 clove garlic, crushed
1 pkg (1 lb) frozen shelled and deveined shrimp
1 bottle (10 oz) kumquats
2 teaspoons cornstarch
1 pkg (10 oz) frozen Chinese peapods
3/4 cup soy sauce
3/4 cup dry sherry
1/8 teaspoon pepper
1 can (6 oz) water chestnuts, drained

Directions:

1. Prepare rice mix as package label directs.
2. Meanwhile, in hot oil in large skillet, sauté gingerroot and garlic 2 to 3 minutes. Add shrimp; cook over medium heat, stir-ring, just until shrimp turns pink - about 10 minutes.
3. Drain kumquats, reserving syrup. In small bowl, mix corn-starch with ¾ cup syrup, stirring to dissolve cornstarch. Add to skillet with shrimp, along with peapods and rest of ingredients.
4. Bring to boiling; reduce heat and simmer 2 to 3 minutes, or until peapods are tender-crisp and sauce is slightly thickened. Serve over rice mixture. Pass more soy sauce.
Makes 4 servings.

Ingredients:

6 medium potatoes (about2 lb)
1 medium onion
1 bottle (8 oz) low-calorie Italian-style salad dressing
1 can (7 oz) solid-pack tuna, without oil
1 can (7¾ oz) salmon
1 tablespoon chopped fresh dill
Iceberg lettuce, washed and chilled

Directions:

1. Scrub potatoes. Cook in boiling salted water, covered, just until tender - about 30 minutes. Drain; let cool slightly.
2. Peel potatoes; cut into slices, ¾ inch thick. Peel onion; slice, and separate into rings.
3. In shallow baking dish, arrange potato slices and onion rings in alternate layers. Add ¾ cup dressing. Refrigerate, cov-ered, 3 hours.
4. Meanwhile, drain tuna and salmon. Break into large chunks; remove any bone and skin from salmon. Place in small bowl; toss with remaining dressing. Refrigerate, covered.
5. To serve: In shallow serving dish, arrange potato and onion in layers, alternately with fish mixture. Sprinkle dill over top. Garnish with lettuce.
Makes 6 servings; 187 calories each.

Ingredients:

4 to 5 lb beef rump roast
2 tablespoons salad oil
2 tablespoons butter or regular margarine
1 small onion, sliced
1 clove garlic, crushed
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1 bay leaf, crumbled
8 whole black peppers
1 teaspoon salt
1 can (10½ oz) condensed beef broth, undiluted
12 small white onions
8 carrots, pared and halved (1 lb)
1 sprig parsley
3 tablespoons flour

Directions:

1. Wipe roast with paper towels. In hot oil and butter in
5-quart Dutch oven or heavy kettle, over medium heat, brown roast with sliced onions, turning roast with two wooden spoons, until browned on all sides - 25 minutes.
2. To drippings, add garlic, thyme, marjoram, bay leaf, black peppers, and salt; sauté, stirring, ½ minute.
3. Add beef broth. Bring to boiling, then reduce heat to simmer and cook just below the boiling point, covered, 2½ hours. Turn meat occasionally, so that it will cook evenly. Add onions, carrots, and parsley, and simmer, covered, 30 minutes or until vegetables and meat are tender.
4. To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2 cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return to Dutch oven.
5. Pour ¼ cup water into measuring cup. Add flour, and mix with fork until smooth. Stir into liquid in Dutch oven and bring to boiling, stirring constantly. Reduce heat; simmer 3 minutes. Taste; add salt if desired. Serves 10.

Ingredients:

4 lb spareribs, cracked in half, lengthwise
1 onion, peeled and quartered
2 teaspoons salt
¼ teaspoon pepper

BARBECUE SAUCE

½ cup cider vinegar
½ cup light brown sugar, packed
½ cup catsup
¾ cup chili sauce
¾ cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
½ teaspoon dry mustard
1 clove garlic, crushed
Dash cayenne

Directions:

1. In large kettle, place ribs, onion, salt, pepper, and 3 quarts water. Bring to boiling. Reduce heat, and simmer, covered, 1½ hours, or until very tender. Drain.
2. Meanwhile, make Barbecue Sauce: In medium saucepan, combine all ingredients for sauce. Simmer, uncovered, 1 hour, stirring occasionally.
3. Arrange spareribs on rack in broiler pan. Brush with sauce. Broil, 5 inches from heat, basting frequently with sauce, 10 minutes on each side.
Makes 6 servings.

Ingredients:

1 1/2 pkg (10-or 11-oz size) piecrust mix
1 egg white, slightly beaten
1 envelope (1 3/8 oz) dry onion soup mix
3 tablespoons flour
2 pkg (9-oz size) frozen creamed spinach, thawed
1/2 lb boiled or cooked ham, cut into 1/4 inch cubes
1/2 lb natural Swiss cheese, grated (2 cups)
1 whole egg
1 egg yolk
2/3 cup light cream

Directions:

1. Prepare piecrust mix as package label directs. Form into ball, then divide into 6 pieces.
2. On lightly floured surface, roll each pastry piece into a
6½-inch circle. Use each circle to line a 5-inch fluted tart pan, pressing pastry evenly to bottom and sides of pan; trim. Lightly brush each shell with egg white. Refrigerate.
3. Preheat oven to 37SF. In bowl, blend onion soup mix with flour. Add spinach, ham, and 1-cup cheese; mix well.
4. In small bowl, beat whole egg, yolk, and cream.
5. Spoon spinach mixture into pastry shells. Top with remain-ing cheese. Spoon on egg mixture.
6. Bake 30 to 35 minutes, or until tops are golden brown. Let cool slightly. While warm, loosen edges of tarts with tip of paring knife. Carefully tum out tarts. Serve warm, garnished with watercress. Makes 6 servings.

Ingredients:

1 tablespoon butter or margarine
1 large onion, thinly sliced
1/2 cup coarsely chopped green pepper
1 clove garlic, minced
2 tablespoons flour
1 lb smoked pork sausage or ham, cut in 1/2-inch cubes
3 cups cooked shrimp, shelled and deveined (about 1 lb)
5 cups diced peeled tomatoes
2 tablespoons chopped parsley
2 cups raw long-grain white rice
2 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon cayenne

Directions:

1. In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper, and garlic; sauté 5 minutes, until tender.
2. Remove from heat. Stir in flour. Gradually add 2½ cups water, stirring until smooth.
3. Return to heat. Add remaining ingredients; bring to boiling, stirring.
4. Reduce heat to simmer; cook, covered but stirring occasionally - about 30 minutes, or until rice is tender.
5. Serve sprinkled with additional chopped parsley, if desired. Makes 8 servings.

Ingredients:

10-lb bone-in fresh ham
1 teaspoon salt
1/4 teaspoon pepper
2 cups sliced onion
1 can (10 3/4 oz) condensed chicken broth, undiluted
1 can (8 3/4 oz) crushed pineapple, drained
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon ginger
6 tablespoons flour

Directions:

1. Preheat oven to 375F. Wipe ham with damp paper towels. Remove skin and excess fat from ham. Rub with salt and pep-per. Place, fat side up, in shallow, open roasting pan.
2. Roast, uncovered, 1½ hours. Remove from oven. Reduce oven temperature to 350F.
3. Drain drippings from pan; discard. Arrange onion slices around ham. Pour chicken broth into pan. Insert meat thermom-eter into thickest part of meat, away from bone.
4. Roast, covered, 2 hours. Remove from oven. Pour drip-pings into medium saucepan, and set aside.
5. In small bowl, combine pineapple, honey, cinnamon, and ginger. Spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 18SF.
6. Skim off excess fat from drippings in saucepan. Measure
4 cups liquid and return to saucepan. Mix flour with ¼ cup water until smooth. Stir into drippings. Bring to boiling, stirring constantly. Reduce heat, and simmer 3 minutes. Serve with ham. Makes 8 to 10 servings.

Ingredients:

Directions:

1. Break or cut off tough ends of asparagus. Wash well under cold running water. (If asparagus is sandy, scrub with brush. With vegetable parer, scrape skin and scales from lower part of stalks.)
2. Bunch stalks together; tie with string, or use rubber band. Place upright in deep saucepan. Add boiling water (about 2 inches deep) and salt.
3. Return to boiling, and cook, covered, 15 to 20 minutes. Pierce lower part of stalks with fork, to see if they are tender. (Be sure not to overcook.)
4. Drain asparagus well, being careful not to break stalks. Arrange in heated vegetable dish; pour butter over all. Serve with Hollandaise Sauce (below). Makes 4 to 6 servings.

HOLLANDAISE SAUCE

1. In top of double boiler, with wire whisk or fork, beat egg yolks slightly. Slowly stir in butter. Gradually add water, beating constantly.
2. Cook, stirring, over hot water, just until thickened. (Hot water in base of double boiler should not touch pan above.)
3. Remove top of double boiler from hot water. Gradually beat in lemon juice, salt, and cayenne.
4. Cover, and keep hot over warm water until serving.

Ingredients:

8 large baking potatoes
2 tablespoons margarine
2 cans (7-oz size) tuna, drained
1 tablespoon grated onion
1 tablespoon chopped parsley
1 can (10¾ oz) condensed
Cheddar cheese soup, undiluted
¼ teaspoon paprika
2 drops Tabasco
¼ teaspoon salt
4 slices processed American cheese, halved

Directions:

1. Preheat oven to 400F. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack, 1½ hours, or until tender.
2. Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco, and salt. Toss with fork, to break up tuna and to blend well.
3. Remove 1-inch slice from top of each potato. Scoop out inside of potato from each slice and from potato itself, leaving a shell. Add potato to tuna mixture, tossing to mix well.
4. Spoon lightly into potato shells, mounding high. Top each with ½ slice cheese. Place in shallow baking pan. Bake 15 minutes, or until filling is hot and cheese is melted.
Makes 8 servings.

POTATOES ANNA

Ingredients:

1/2 cup soft butter or margarine
2 lb Idaho potatoes, pared and thinly sliced (about 5 cups)
1 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Preheat oven to 425F. With 3 tablespoons butter, grease
8-inch skillet with heat-resistant handle and tight-fitting cover.
2. Gently toss potatoes with salt and pepper. Layer a third of potato slices, circular fashion, around bottom and side of skillet. Dot with butter. Repeat twice.
3. Over high heat, cook potatoes 3 minutes. Then bake, covered, 30 minutes. (Place sheet of foil under skillet to catch any overflow.) Remove cover, and bake 5 minutes longer. Let stand 5 minutes. Invert on serving platter.
Makes 6 servings.

SAVORY SWEET PEPPERS

Ingredients:

3 red peppers (about 1 lb)
3 green peppers (about 1 lb)
2 tablespoons olive or salad oil
1 tablespoon wine vinegar
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper

Directions:

1. Wash peppers. Cut each in half lengthwise, then remove ribs and seeds. Cut each half in fourths lengthwise.
2. Heat oil in large skillet. Add peppers, and cook, over medium heat and stirring occasionally, about 15 minutes, or until peppers are just tender.
3. Gently stir in vinegar, salt, oregano, and pepper. Makes 6 to 8 servings.

CHOCOLATE MACAROONS

Ingredients:

1 can (14 oz) sweetened condensed milk
3 squares unsweetened chocolate
1/4 teaspoon salt 2 cans (4-oz size) shredded coconut
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350F. Generously grease large cookie sheet
2. In top of double boiler, combine condensed milk, chooo~ late, and salt; cook over boiling water, stirring frequently, until chocolate melts and mixture thickens. Remove from heat
3. Add coconut and vanilla; mix well. Drop by rounded tablespoonfuls, 1 inch apart, on prepared cookie sheet.
4. Bake 10 to 12 minutes, or just until cookies are set Trans-fer at once to wire rack, to cool.
Makes 2 dozen.

DUTCH APPLE PIE

Ingredients:

9-inch unbaked pie shell

TOPPING

2/3 cup unsifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter or margarine

FILLING

2 lb tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
¾ cup granulated sugar
Dash salt
1 teaspoon cinnamon

Directions:

1. Prepare pie shell, and refrigerate until ready to use.
2. Make Topping: Combine flour and sugar in medium bowl. With pastry blender or 2 knives, cut in butter until mixture is consistency of coarse cornmeal. Refrigerate.
3. Preheat oven to 400F.
4. Make Filling: Core and pare apples. Slice thinly into large bowl. Sprinkle with lemon juice.
5. Combine flour, sugar, salt, and cinnamon, mixing well. Toss lightly with apples.
6. Turn filling into unbaked pie shell, spreading evenly. Cover with topping. Bake 40 to 45 minutes, or until apples are tender.
Makes 6 to 8 servings.

FLAMING BAKED APPLES

Ingredients:

1/2 Cup light corn syrup
1/2 Cup sugar
1/4 cup orange marmalade
1/4 cup butter or margarine
6 baking apples (about 3 lb), Rome Beauty
1/2 cup light brown sugar, firmly packed
3 tablespoons raisins
1/2 teaspoon cinnamon
1/4 cup brandy
Vanilla ice cream

Directions:

1. Preheat oven to 375F. In small saucepan, combine corn syrup, 1/2 cup sugar, marmalade, and butter.
2. Cook over medium heat, stirring, until sugar is dissolved. Pour into 12-by-8-by-2-inch baking dish.
3. Wash and core apples; pare only at top, about 1 inch down. In small bowl, combine ~ cup brown sugar, raisins, and cin-namon. Fill centers of apples with raisin mixture. Place in syrup, pared side down. Bake, covered, 30 minutes.
4. Turn apples pared side up. Baste with syrup.
5. Bake, uncovered, and basting occasionally, 15 minutes longer, or until apples are tender. Place apples and syrup in heated serving dish. Bring to table for serving.
6. Heat brandy in small saucepan until bubbles form around edge of pan. Ignite with match. Pour over apples. Serve with ice cream. Makes 6 servings.

STRAWBERRIES A LA BLUE FOX

Ingredients:

30 fresh jumbo strawberries

SABAYON CREAM:

2 egg yolks
2 tablespoons granulated sugar
2 tablespoons sherry, port, or Marsala
Confectioners' sugar
1 cup heavy cream

Directions:

1. Wash strawberries in cold water. Drain well, then hull. From point, slit each berry into quarters, but don't cut through bottom. Refrigerate.
2. Make Sabayon Cream: In top of double boiler, with portable electric mixer at medium speed, beat egg yolks with granulated sugar and sherry until well combined.
3. Place over boiling water; beat at medium speed until mixture is thick and forms soft peaks when beater is slowly raised --about 5 minutes. Remove from heat.
4. Immediately set top of double boiler in bowl of ice; continue beating until mixture is cool - about 2 minutes. Let stand in ice in refrigerator, 30 minutes.
5. Meanwhile, in medium bowl, combine ¼ cup confectioners' sugar and cream. Refrigerate, along with portable electric-beater blades, 30 minutes.
6. Add chilled cooked mixture to chilled cream mixture; beat until stiff.
7. Fill each strawberry with Sabayon mixture (using pastry bag with decorating tip, if desired), and bringing Sabayon mixture to peak at top. Refrigerate.
8. To serve: Sprinkle filled berries lightly with confectioners' sugar. Arrange on mound of crushed ice.
Makes 8 to 10 servings.