Cooking for small families can
be a problem. Many people are
reluctant to devote much time to
preparing a full-course meal for
just two or three people. li’s
easier, they think, to make a
sandwich or fry an egg.
Eggs and sandwiches are fine,
but there are many other meal
options available for families of
two. Cooking for two can be a fun
and rewarding activity that
doesn’t involve spending the whole
day in the kitchen. There’s plenty
of room for creativity in preparing
smaller portions of delicious
meals.
If you have a small family or are
planning a weekend retreat
without the kids, you may want to
try a few of the recipes below.
LIVER AND NOODLES
1% pounds baby liver
1 pound package fine egg noodles
lean peas
1 cup diced onions
1 can cream of mushroom soup
Brown onions, remove from pan.
Brown liver (cut into bite-size
pieces). Add browned onions. Add
juice from peas to cream of
mushroom soup. Pour into pan
with liver. Add peas and simmer
for 20 minutes. Boil noodles as
directed on package. Rinse with
hot water and drain. Arrange
noodles on a large platter; pour
liver and sauce over top neatly and
generously.
FRENCH ONION SOUP
3 tablespoons butter
6 medium onions, sliced
4 cups bouillon
6 slices French bread
4 tablespoons butter A
Vi cup grated Parmesan cheese
Melt butter. Saute sliced onion in
butter until transparent. Add
bouillon and cover. Cook slowly
until onions are tender. Add
vinegar, salt, and pepper to taste.
Heat to boiling point. Butter and
toast French bread. Sprinkle with
Parmesan cheese. Bake in top of
oven at 450°F. until cheese browns
lightly. Float slices of toasted
cheese bread on top of soup. Serve
hot.
BARBECUED SPARERIBS
Place 2 pounds spareribs in baking
dish. Mix;
1 cup catsup
V* cup vinegar
Little salt and pepper
2 tablespoons Worcestershire
sauce
1 chopped onion
Pour all ingredients over ribs.
Bake for 2 hours at 325°F. Allow 1
pound spareribs per person.
Betty Biehl
Mertztown
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P.O. Box 366, Lititz, PA
17543.
November
10
24 Wild Game Recipes
Home On The Range
Make a meal just for two
PORK FONDUE FANTASTIQUE
2 pork blade steaks, cut M>-inch
thick
Cooking oil
Mi cup chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
Dash bottled hot pepper sauce
Mi cup orange marmalade
1 teaspoon prepared horseradish
1/8 teaspoon ground allspice
Partially freeze pork blade
steaks; slice into thin strips.
Thread pork strips accordion-style
on skewers. Pour oil into fondue
pot to depth of three inches. Heat
oil in fondue pot on range to 425°F.
Meanwhile, prepare sauces: In
one-cup glass measure, stir
together chili sauce, brown sugar,
Worcestershire sauce, lemon
juice, and bottled hot pepper
sauce. In one-cup glass measure,
stir together marmalade, hor
seradish, and allspice. Transfer
fondue pot to tabletop fondue
burner; keep hot. Fry threaded
pork strips in hot oil until pork is
done. Dip cooked pork in sauces.
Makes 2 servings.
ORANGE-GLAZED HOLIDAY
RACK OF LAMB
1 rib rack of lamb
Vi cup orange marmalade
1 tablespoon brown sugar
2 teaspoons prepared mustard
3 tablespoons lemon juice
Orange slices and maraschino
cherries for garnish
Place lamb on rack in roasting
pan. Roast in 325°F.(510w) oven
hours, or until meat ther
mometer registers 170 to 175°F,
depending upon desired degree of
doneness. Meanwhile, combine
marmalade, brown sugar,
mustard and lemon juice in small
saucepan; heat, stirring con
stantly until blended. Baste lamb
with marmalade mixture during
last half hour of roasting time.
Garnish with orange slices and
maraschino cherries. Makes 2 to 3
servings.
Betty Biehl
Mertztown
SHRIMP SALAD
Marinate 15 minutes in:
2 teaspoons fresh lemon juice
1 cup bay shrimp
Combine with:
V 4 cup finely minced celery
2 tablespoons each finely minced
green onion and minced fresh
parsley
6 tablespoons mayonnaise
Herb salt and white pepper to taste
Aromatic curry mixture to taste
(optional)
Place on:
Butter lettuce leaves
Garnish with:
Chervil or parsley sprigs
Sprinkling of paprika
Lemon wedges
Betty Biehl
Mertztown
Recipe Topics
Cakes
Thanksgiving Dinner
FIESTA PORK CHOPS
2 pork loin chops, cut 1-inch thick
110-ounce can tomato puree
Mi cup long grain rice
Mi cup chopped onion
3 tablespoons chopped ripe olives
2 canned green chilies, seeded and
chopped
1 teaspoon sugar
Mi teaspoon garlic salt
Mt teaspoon salt
M| cup (1 ounce) shredded Mon
terey Jack cheese
Avocado slices
Place chops in small oven
roasting bag. Place roasting bag in
BxBx2-inch baking dish. In small
bowl, combine tomato puree, rice,
onion, olives, chilies, sugar, garlic
salt and salt. Pour over chops.
Close roasting bag with string or
twist tie. Bake in a 325°F. oven till
pork is done, about 60 minutes.
Remove chops from roasting bag.
Spoon sauce over chops. Top with
shredded cheese and garnish with
avocado slices. Serves 2.
SOUTH PACIFIC PORK KABOBS
% pound boneless pork, cut in 1-
mch cubes
V* cup soy sauce
V 4 cup sliced green onion
3 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon grated fresh gingerroot
1 clove garlic, minced
% teaspoon coarse ground pepper
3 tablespoons peanut butter
1 teaspoon cornstarch
cup milk
V 3 cup chicken broth
2 tablespoons sliced green onion
V« teaspoon garlic salt
In small bowl, combine soy
sauce, V 4 cup water, V* cup onion,
sugar, lemon juice, gingerroot,
garlic and pepper. Add pork cubes,
tossing to coat. Marinate 8 hours or
overnight in refrigerator. Thread
pork on skewers. Cook on grill over
low heat till done, about 8 to 10
minutes on each side. (Or, broil at
moderate temperature 3 to 5 in
ches from heat till done, about 8
minutes on each side.) In small
saucepan, blend peanut butter and
cornstarch. Stir in milk, chicken
broth, 2 tablespoons onion, garlic
salt, and dash pepper. Cook,
stirring constantly, over moderate
heat until mixture thickens and
bubbles. Cook 1 minute longer.
Serve peanut butter sauce with
pork. Makes 2 servings.
CURRIED CHICKEN FOR TWO
4 broiler-fryer chicken parts
1 tablespoon cooking oil
1 tablespoon butter or margarine
1 large onion, sliced in rings
1 clove garlic, minced
v 4 teaspoon salt^
1/8 teaspoon pepper
2 tablespoons apricot preserves
3 tablespoons vinegar
1 teaspoon curry powder
Vz cup water
In small frypan, place oil and
butter and heat to medium tem
perature. Add chicken and cook,
turning, about 10 minutes or until
brown on all sides. Add onion rings
and garlic and saute until onion is
clear, about 3 minutes. Pour off all
excess oil. Sprinkle chicken with
salt and pepper. In small bowl, mix
together apricot preserves,
vinegar and curry powder; stir in
water. Pour mixture over chicken
and bring to boil. Reduce heat to
low and cover; simmer about 20
minutes or until fork can be In-
Cooking small can be a delectable experience. Pork Fondue
Fantasttque, pictured above, is an exciting entree, just
perfect for an intimate dinner for two.
serted in chicken with ease.
Remove lid and continue to cook
about 5 minutes more to reduce
liquid. Serve over rice. Makes 2
servings.
SALMON VEGETABLE SAUTE
1 cup each sliced mushrooms and
diagonally sliced celery
1 medium onion, halved and sliced
lengthwise
1 small clove garlic, minced
3 tablespoons oil, divided
1 pound Alaska salmon, thawed if
necessary and boned, skinned and
cut into 1-inch chunks
1 medium, firm, ripe tomato, cut
into wedges
It's time to enter chicken cooking contest
WASHINGTON, D.C. - You can’t
win if you don’t enter and now’s the
time to act if you want to compete
for $20,000 in prizes at the 36th
National Chicken Cooking Contest.
Deadline for entries is Dec. 31.
The best chicken recipe in the
Cook-Off on May 16, 1985, at the
historic Grove Park Inn in
Asheville N.C., will receive $lO,OOO.
Four runners-up will share an
additional $lO,OOO in prizes and all
51 finalists - one from each state
and the District of Columbia - will
enjoy an expense-paid trip to the
Great Smokey Mountains next
Spring.
Featured Recipe
This week’s featured recipe comes from Shirley Groff of
Strasburg. Shirley opened a craft shop in her home this June and
recently celebrated her Grand Opening.
Her Party Chicken recipe below makes enough to serve four to
eight people, but can be cut down to just two servings if you’d like,
Shirley said. To leam more about Shirley and her “Country
Creations” shop, see the story featuring her in this week’s B sec
tion. _
Party Chicken
4 chicken breasts, split and boned
2 cans mushroom soup
1 cup sour cream
8 slices bacon
1 package chipped dry beef or Vi pound dry beef from deli
Place dry beef on bottom of 9x13-inch baking pan. Roll up each
piece of boned chicken and wrap with a piece of bacon. Place
chicken in pan on top of dry beef. Mix sour cream and undiluted
soup together, and pour over chicken. Bake uncovered at 250°F. for
three hours.
3 tablespoons water
1 tablespoon cornstarch
Vi teaspoon salt
Dash each crushed thyme and
pepper
Saute mushrooms, celery, onion
and garlic in 2 tablespoons oil until
crisp-tender; remove from pan.
Saute salmon about 2 minutes in
remaining oil; add tomato and
heat thoroughly. Return
vegetables to pan. Combine
remaining ingredients; add to
mixture in pan. Cook and stir
gently until thickened; code 1
minute longer, until salmon flakes
when tested with a fork. Makes 2 or
3 servings.
- Recipes will be judged on taste,
appearance, simplicity and ap
peal. The only required ingredient
is chicken. Finalists will be
selected by an independent recipe
judging agency and the five Cook-
Off winners, by a panel of
nationally-known experts.
Entry blanks are available but
are not required. Just write your
name, address and telephone
number on the first page of your
favorite chicken recipe and mail
before Dec. 31 to:
Chicken Contest
Box 28158 Central Station
Washington, DC 20005