Mr. Lemon Hart's tropical treats [First ed.] 0515032794, 9780515032796

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MR.

LEMON HARTS

N3279/g50

LEMON HARTS

MR.

M(o)M(§miIlIlMg From around the world to your lipsMr. Lemon Hart introduces

TROPICAL RUM DELIGHTS! Demerara Swizzle

Banana Daiquiri

Jamaica Honey Bee

Caribe Punch

Island

Hopper

Shanghai Cocktail •

.

and.

.

more!

with tempting, tasty APPETIZERSTahitian

Dip

Indonesian Fried Shrimp

Beef Pupus

Jamaican Fruit Bites

Japanese Fondue-Tizers

Madcap Mushrooms Mariner's Tuna Mousse

St.

Croix Pepper Salad . .

.

.

and better!

..with easy-to-follow directions

and colorful serving suggestions!

LEMON HART & SON Lemon Hart & Son, founded in

in

1804,

is

one of the oldest rum firms

England, and they are today the largest blender and shipper of

both Jamaica and Demerara Rums. All their rums are matured, blended and shipped from their famous warehouses, which have always produced the finest quality rums. Lemon Hart Demarara Rums are bottled at the regular

86 proof and also at the higher 151 proof.

About the Editors

.

.

VIRGINIA HEFFIN6T0N is a one-time food editor of Better Homes & Gardens who has settled, for the moment at least, in Long Beach, California, with the Independent Press-Telegram after a decade of writing here and there on the subject of exotic edibles. She is a four-time winner of the Vesta Award, the top national prize in foods journalism given annually by the American Meat Institute, and has authored three other books, dealing with Florida, New England, and Caribbean cookery. Virginia earned a Bachelor of Science degree in home economics journalism at Iowa State University, spent nine years at Better Homes & Gardens, was food editor of the Miami Herald, and studied island cooking in places like Grand Cayman, Martinique, and the Virgin Islands before arriving in Long Beach. The question most frequently asked by hostesses, she says, is "What shall serve with I

cocktails?"

LEONCE PICOT

is

co-proprietor of one of the South's most out-

standing restaurants, The

Admired

Down Under

in

Fort Lauderdale, Florida.

nouveau and Victorian blended with rustic contemporary architecture. The Down Under has been a pacesetter offering a collation of the finest cuisine, potables and wines gleaned from the most sophisticated gastronomic regions of the world. Prior to opening The Down Under, Mr. Picot established his reputation as a connoisseur of food and drink in association with another famed Fort Lauderdale restaurant, the Mai-Kai, as well as in publishing ventures devoted to restaurant cookbooks. Having traveled extensively in the pursuit of the best of food and drink, Mr. Picot is the author of a number of books on dining, among them Restaurants and Recipes of New York, Restaurants of San Francisco and Great Restaurants of the United States and Their Recipes, and is regarded among restaurateurs as a most knowledgeable colleague in the broad area of epicureanism. antiques

for its distinctive decor of art

w

MR.

LEMON HART'S

io)IFn{ML ^ Edited by

Virginia Heffington (Food Editor)

and

Leonce Picot (Drink Editor)

PYRAMID BOOKS

NEW YORK

A PYRAMID BOOK First printing

November, 1973

ISBN 0-515-03279-4 Copyright

© 1973 by Julius Wile Sons & Co.,

Inc.

Pyramid Books are published by Pyramid Communications, Inc. Its trademarks, consisting of the word "Pyramid" and the portrayal of a pyramid, are registered in the United States Patent OflBce.

PYRAMID COMMUNICATIONS, 919 Third Avenue New York, New York 10022, U.S.A.

INC.

Contents Page 7

Introduction

Calypso with Cocktails

Luau

Bites

26

East Meets West

40

Fiesta Cinco de

Mayo

III

8

52

Sand and Surf

68

Rum Warmers

78

I

•

I

ii

I

I

HAVE A GOOD RUM FOR YOUR MONEY Whether your pleasure

is

in the traditional

rum

drinks or the latest cocktails from the Islands, the real

enjoyment can only be found from the nuances of the right quality ingredients properly mixed.

comes it

When

it

rum, you might as well use the best for costs you no more. to the

The "Pros" in making mixologists (bartenders,

delightful if

rum

drinks are the

you prefer) who practice

behind the bars of the Polynesian restaurants all over America. The leaders have long since settled on LEMON HART as their preferred brand of Jamaica and Demerara Rum. They consider this decision one of their important "tricks of the their art

so popular

trade.""

And

speaking of that, you'll want to

know

these

other "Pro" secrets about ingredients that go into the perfect rum drink.

About Fruit— Mexican lime juice is the best for mixing with rum. Domestic lime juice is second, and lemon juice should not be used at all. If fresh limes are not available, then frozen lime juice may be used.

About Sugar— Simple syrup should be used in place of granulated sugar— easy to make by combining 2 parts of hot water to 3 parts of sugar. About Mixing— Rum drinks should either be shaken by hand or by using a malted-milk type mixer. Mixers with knife-type blades in the bottom of the mixing shakers vidll make the drinks mushy. Mix nun drinks for only a very short time, usually not more than 4 to 6 seconds. Mr. Lemon Hart suggests that you follow these simple instructions when preparing the recipes listed on the following pages. You can be sure that the results will be the most pleasant, most exciting rum drinks youVe ever tasted.

6

Introduction New

horizons in dining and imbibing are being dis-

covered today as more and more people are enjoying the pleasures of jet-age international tra\ el

and the

increased availability of foreign dishes right at

home-

both in exotic restaurants and in the neighborhood supermarket. Mr. Lemon Hart helps to bring this exciting

world into your living room

the art of creating your tasty, exotic appetizers

tropical paradises

The essence

own

\\

ith this

guide to with

fun-filled parties

and refreshing rum drinks from

around the globe.

of hospitality has tiaditionally

been

the serving of good food and drink to friends and acquaintances. this is

When

done

in the tiopical

manner,

an adventure that can be a source of great satisand self-expression. And it always warms the

faction

hearts of guests.

The island mood may be enhanced with a few simple decorative touches. Once the tropical bar and buflFet are arranged, add some lush greenery from your local florist. Flat ferns

and

colorful seasonal flowers are

always available. Fresh pineapple, bananas, grapes, citrus fruits

and mangoes make delicious

tidbits as well

as decorations.

The one

is synonymous with tropical good stock of light, dark and 151proof rums will be the base for an intriguing variety of rum cocktails and tall coolers. These bracing drinks help to stimulate the appetite and senses for the savory

parties

is

potable that

rum.

A

dishes to follow.

Calypso with Cocktails Islands in the Caribbean are famous with tourists for sun-kissed sand, swaying palms, exotic food and tropical

rum

drinks.

Rum

not only sipped in cocktails and potent

is

punch, but

it's

used lavishly in cooking. A classic fruits drenched in rum and pineapple

example is local and chilled on a bed of

juice

The sun

is

to cooks since refrigeration

plain

why

so

ice for leisurely nibbling.

a blessing to bathers but a frustration

many

is

scarce. This helps ex-

things are pickled. Pickled eggs

and onions are peppery partners for any cool drink. is literally pickled fish. "Cooked" by leaving

Seviche it

in lime juice, the fish

is

a favorite pre-dinner bite.

conch salad made from the region's unusual shellfish. Hot, conch is popular in Similar to Seviche

is

bite-size fritters.

The Indian

influence on Trinidad

is felt

in a liberal

use of curry— another preservative. Included our island appetizers

is

among

a shrimp curry dip.

DEMERARA SWIZZLE lime juice

/2

oz.

1

teaspoon sugar

3 dashes Angostura 1/2 oz.

Mix with cracked filled

bitters,

shake of nutmeg

Lemon Hart Demerara ice

with crushed

and serve with malt

and

ice.

151"

strain into 10-oz. silver

mug

Decorate with cinnamon stick

straw.

JAMAICA COCKTAIL M oz. lime 1

juice

teaspoon sugar

1 oz.

Lemon Hart Dark Jamaica Rum 86°

Shake with cracked

ice

and

strain into chilled cocktail

glass.

JAMAICAN FOG CUTTER 2 oz. Lemon Hart Jamaica J2

Rum

oz. gin

1 oz. orange juice

2 oz. lemon juice % oz. orgeat Dry Sack Sherry Put all ingredients except sherry in a cocktail shaker. Shake with cracked ice, pour into tall glass with ice, and add sherry wine float. Serve with straws.

JAMAICA SPIN 2

oz.

Lemon Hart Jamaica Rum

Juice of

/2

lime

1 teaspoon sugar

Dash of maraschino Stick of pineapple

Put in inand add a heaping champagne glass of shaved ice. Serve unstrained in champagne glass with Pre-chill glass section of electric mixer.

gredients

short straws.

JAMAICAN COFFEE In an Irish coffee glass, mix 1 teaspoon sugar and 1 oz.

Lemon Hart Jamaica Rum. Fill with hot coffee. Top with fresh whipped cream flavored with vanilla extract.

10

PLANTER S PUNCH 2

oz.

Lemon Hart Jamaica Rum

1 oz. fresh lime juice

teaspoon granulated sugar

1

Slice of

orange

Sliver fresh pineapple

Maraschino cherry Sprig of mint

Add Jamaica Rum and

Dissolve sugar in lime juice.

shake well with cracked that

is

with a

ice.

Strain into a 10-oz. glass

two-thirds filled with finely cracked slice of

ice.

Garnish

orange, a sliver of fresh pineapple, red

maraschino cherry and a sprig of mint. Serve with a straw.

ROUND HILL COCKTAIL /2

OZ. lime juice

/2

oz. grapefruit juice

1

teaspoon sugar

/2

oz.

soda water

3 dashes Angostura bitters

3 dashes Falernum 1 oz.

Lemon Hart Dark Jamaica Rum 86°

Shake vigorously so that the drink will have a good crown when poured. Strain into 8-oz. chilled glass.

DEMERARA COCKTAIL /2

oz. lime

J2

teaspoon sugar

1 oz. /2

Mix ice

oz.

Lemon Hart Golden Jamaica Rum Lemon Hart Demerara Rum

in blender with handful of crushed ice,

cubes into old-fashioned

pour over

glass.

11

JAMAICA OLD FASHIONED Add

lump of sugar and cubes along with 152 oz.

a dash of bitters to a small

muddle

well.

Then add

Jamaica

Rum

and a slice of lemon and mix.

splash of soda

ice

peel.

Top with

a

AL S SPECIAL PLANTER'S Originated at the Patio Bar, Lago

Mar Hotel,

Ft. Lauderdale, Florida

3

oz.

1 oz.

orange juice pineapple juice grenadine

/2

oz.

/2

oz. cherry juice

lii

oz.

Puerto Rico

Rum

Lemon Hart Jamaica Rum Shake juices and Puerto Rico Rum with ice cubes and pour into a tall glass. Float Lemon Hart rum on top. Garnish with orange slice, cherry and lime wedge. is an excellent drink for parties as the fruit mix may be made up in advance and then the rums added to order.

This

juice

24

oz.

orange juice

8 oz. pineapple juice

4

oz.

4

oz. cherry juice

grenadine

JAMAICA HONEY BEE 2 oz. Lemon Hart Jamaica 1 tablespoon honey /2 oz. lemon juice

Shake with 12

Rum

ice cubes. Strain into chilled cocktail glass.

JAMAICA MAC To

a

132

oz. jigger of

Lemon Hart Jamaica Rum

highball glass, add ice cubes and

fill

with ginger

in a ale.

Garnish with a twist of lemon peel.

KINGSTON 1/2

%

OZ.

Lemon Hart Jamaica Rum

oz. gin

Juice of /2 lime or lemon 1 teaspoon grenadine

Shake well with ice and

strain into glass.

JAMAICA ROYAL Dice two cups fresh pineapple and place in punch bowl with % cup sugar syrup, 1 cup lemon juice, VA cups unsweetened pineapple juice, 1/3 cups peach cordial and two bottles Lemon Hart Jamaica Rum. Add a block of ice and, before serving, pour in two quarts chilled club soda and add sliced oranges and lemons.

JAMAICAN FAREWELL Created at The

Down

Under, Ft. Lauderdale, Florida

2 oz. Lemon Hart Jamaica oz. Gamier Curacao % oz. grenadine

Rum

/2

1/2

OZ.

orange juice

/2

oz. lime juice

1

teaspoon sugar

Dash bitters Mix with handful onds. Pour into

of crushed ice in blender for 10 sec-

tall

Zombie

glass or hurricane glass

over ice cubes. Garnish with mint and fruit.

13

CARBBE PUNCH a

oz.

Gamier Curacao Lemon Hart Demerara Rum

/2

oz.

white

}i

orange

1 teaspoon

rum

^lime 1 teaspoon sugar

Squeeze orange and lime into cocktail with cracked

filled

ice.

Add other ingredients,

Drop lime

shajcer half-

shell into shaker.

shake vigorously and pour un-

strained into a large highball glass. Garnish with fruit.

JAMAICA SOUR Juice of /2 lemon or lime

% teaspoon sugar oz. Lemon Hart Jamaica

m

Rum

Shake well in cocktail shaker or whirl in a blender. Pour into sour glasses and serve with a slice of orange.

CARIBBEAN CARNIVAL 3 oz. 1

bitters

pound granulated sugar

(fine)

6 lemons Juice of 3 oranges Whites of 6 eggs 1 qt. Lemon Hart Jamaica Rum

Juice of

1 bottle

champagne

Dissolve sugar in fruit juices in punch bowl. ters,

the egg whites well beaten, rum,

a block of ice. 3 qts.

14

Add

bit-

champagne and

BLENDER LIVER PATE Makes 2 cups spread 1

medium onion, quartered Fleischmann's Margarine

/2

cup

1

pound chicken livers

(

1 stick)

3 tablespoons Chablis or other dry white wine

2 tablespoons

Lemon Hart Golden Jamaica Rum

% teaspoon salt a teaspoon ground nutmeg /4 teaspoon pepper Dash each of crushed thyme, marjoram and savory watercress

Party rye bread or assorted crackers Place onion in container of electric blender. Cover and

blend

at

low speed

until onion

is

finely

chopped. Saute

onion in Fleischmann's Margarine until tender. chicken

livers;

Add

saute until the livers are done and the

drippings are reduced to about

/2

cup, about 20 min-

utes.

Combine

liver

mixture including drippings, wine,

Lemon Hart Golden Jamaica Rum,

salt, nutmeg, pepmarjoram and savory in blender. Cover and whirl on high speed until smooth. Press mixture into a greased 2-cup mold. Cover with plastic wrap.

per, thyme,

Chill until firm, several hours or overnight.

Loosen pate by dipping mold into hot water for a second or two. Turn out onto serving plate. If desired, spread cold pate with a thin layer of clear aspic made

by softening

1

teaspoon unflavored gelatin in % cup

canned condensed consomme. Heat and atin dissolves; cool to

stir

until gel-

room temperature. Then spread

on pate. Chill mold and, if desired, coat again with and chill until serving time. Garnish with watercress and serve with party rye bread or assorted crackers.

aspic

15

JAMAICAN FRUIT BITES (Drained and served on a bed of crushed ice, this makes refreshing nibbling, especially when the summer is long and hot. The leftover marinade of rum and pineapple juice is tasty sipping all by itself. Another time, leave the fruit in the marinade and serve as a

compote—before 1

pineapple

or after dinner. (

fresh, of course ) ,

peeled

and cubed with core removed 2 grapefruits, peeled and sectioned with

membrane removed 2 oranges, peeled and sectioned 2 fresh pears, cored and sliced ( only Boscs

need paring) cup halved and seeded Tokay or Emperor grapes or whole seedless green grapes 1 papaya, cantaloupe or large mango, peeled, halved and seeded 1 lime or lemon la cups unsweetened pineapple juice (two

1

six-ounce cans

% cup Lemon Hart Light Jamaica Rum 2 tablespoons Lemon Hart Demerara Rum Crushed ice ( optional

151**

After cubing pineapple in bite-size pieces, cut grapefruit,

oranges, pears, grapes and papaya in similar

chunks. Squeeze lime juice over

all ( to

pears ) and toss gently to blend.

Add

and rums and

toss again.

(

hold color of

pineapple juice

Mixture should be

in glass,

Cover and let chill 2 or 3 hours for best texture of pears and papaya. Or let chill overnight for best overall flavor. Drain and arrange on mound of crushed ice and serve with toothpicks for enjoyment with rum cocktails. plastic, or stainless container.

16

)

ANTILLES DUTCH TREAT Makes 12 to 16 servings (The Dutch influence

is

Antilles, including the

ABC's— Aruba,

strong in the Netherlands Bonaire, and

Curacao. Holland cheeses are variously stuffed on the

When

islands.

the

Edam

or

Gouda

is

filled

with

ground meat and the scooped-out cheese and baked, it's called Keshy Yena, But these round red-coated cheeses are also refilled with a seasoned cheese mixture to 1

be served cold

as a spread, as in this recipe.

round Edam or Gouda cheese,

1 teaspoon grated

IJ2

to

2 pounds

onion

J2

teaspoon dry mustard

}*

teaspoon Worcestershire sauce

Dash cayenne pepper

Lemon Hart Light Jamaica Rum for blending (or milk)

from the top of the cheese and set easier to handle if brought to room

Slice a 2-inch circle aside.

(

Cheese

is

With a melon-ball

temperature.)

cutter or a small

pointed spoon, scoop out center of the cheese, leaving a shell about

}i

inch thick, being careful not to break

through the red wax

jacket.

Then remove any cheese

from the circle cut from the top. Beat the cheese on a heavy electric mixer or mash it with a fork under your own power. Add the rest of ingredients except rum. Now add only enough rum so mixture

is

along. If

rum

thin

enough to spread. (Taste as you go becomes too heavy, switch to milk

flavor

or light cream.

Pack the cheese mixture

into the cheese shell

and

chill at least

3 hours. Let stand at room temperature

about

to soften a bit.

1

hour

Then

serve with assorted

crackers or party rye.

17

SEVICHE (This appetizer

is

Spanish-inspired and

over Latin America as well as on islands.

Raw

fish

mainly of lime

and

1

raw

fish,

all

marinates in a mixture comprised

juice.

After a few hours, the fish looks

tastes cooked. If

eating

found

is

many Caribbean

you don't

guests they are

tell

they will never guess.

pound fresh red snapper or other white fish fillets

2 onions, thinly sliced and separated into rings 1 tomato, thinly sliced or chopped /2

green pepper, thinly sliced

m teaspoons J2

salt

teaspoon coarsely ground pepper

Juice of about 4 limes

Cut

into X-inch squares

fillets

bowl.

Add

and put

in large glass

onion, tomato, green pepper, salt

and pep-

per, mixing well.

squeeze

in juice of

limes. If juice does not cover all of the fish

and vege-

Put mixture

in quart glass jar;

table mixture, squeeze in more. (Of course, lemon juice can

lime

is

be used instead of lime,

if

you

prefer.

But

traditional.

Cover

jar

and

let

marinate at room temperature

about 4 hours or in the refrigerator overnight. Taste

and pepper. Drain and serve with toothpicks as appetizer. Any leftovers will keep in covered container in the refrig-

for salt

erator at least 1 week.

IS

CRAB AND MUSHROOM HORS D'OEUVRES Makes 12 servings 2

jars

(

2J2-ounces each ) sliced

mushrooms,

drained

2 tablespoons sliced scallions a cup ( Jz stick) Blue Bonnet Margarine 1

tablespoon flour

/2

cup heavy cream

1

tablespoon lemon juice

1

teaspoon fenely chopped parsley

1/2

teaspoons prepared mustard

% teaspoon /8

salt

teaspoon cayenne pepper

% teaspoon paprika 1

package

(

12-ounce ) frozen crab, thawed

and drained ( VA cups 2 egg whites,

beaten

stiffly

Finely chopped parsley

Saute mushrooms and scallions briefly in Blue Bonnet Margarine.

Add

flour

stirring constantly, for

heat.

Add

and cook over very low about

cream, lemon

minute.

juice,

1

heat,

Remove from

teaspoon parsley,

cayenne pepper, and paprika. Cook over

mustard,

salt,

low heat

until sauce

Remove from

1

is

heat and

whites. Fill hors

thickened, stirring constantly. stir in

crabmeat. Fold in egg

d oeuvre scallop

shells

with

}i

cup

crab mixture. Sprinkle with parsley. Place on baking sheet.

Bake at SSO'^F.

for 15 minutes, or until hot.

19

CAYMANIAN PICKLED ONIONS (These piquant cocktail nibbles are popular in Georgetown, Grand Cayman. Use any whole fresh hot pep-

pers—but little

it will be hard to find any as lethal lamb peppers preferred on the island.

as the

3 pounds tiny white onions 2 quarts water

2 tablespoons kosher or other coarse VA cups table salt 1 gallon ( 4 quarts ) water 3/2 cups white vinegar /2 cup red wine vinegar 2 cups water }i cup sugar /4 cup whole allspice 1 tablespoon whole peppercorns 1

bay

salt

leaf

12 small whole hot fresh

peppers or

chili

other hot peppers

Add onions to the 2 quarts let

Dissolve the

1/2

cups table

water; add onions and or

of water

soak 2 hours. Drain onions and

jar.

let

Drain onions and

Combine remaining

and the coarse slip

oflF

salt;

skins.

salt in the 1 gallon

soak 5 days in covered crock

let aside.

ingredients except peppers;

Add onions and

let simmer 3 minutes. Pour into hot sterilized jars; add peppers and seal. Let age about 6 weeks before serving— drained, of course.

bring to boiling.

CONCH SALAD (

This

is

20

West

Indies but the name,

is a misnomer— the dish is served as an appeThe conch is raw but looks and tastes cooked

"salad" tizer.

a specialty of the

because of the lime

juice.

When

cut in thin strips in-

stead of being chopped, the conch looks like noodles. If

you don't

live in Florida

where conch

is

available,

then substitute clams. Califomians and others on the

West Coast

will find abalone a

good

stand-in.

% cup chopped conch /3 cup lime or lemon juice

% cup finely chopped celery 1/2 cups tomato juice % cup finely chopped onion % cup finely chopped peeled tomatoes % cup finely chopped green pepper % teaspoon

salt

J4

teaspoon pepper

J*

teaspoon bottled hot-pepper sauce

Leafy greens

Combine

ingredients

and

chill

thoroughly. Garnish

with parsley or watercress or with romaine or other leafy greens. Serve as a before-dinner snack with cocktails.

SHRIMP MARINADE

m

cups Planters Peanut Oil % cup white vinegar Ji cup capers and juice 2 teaspoons dry mustard 1

teaspoon celery seed

IJ2

teaspoons

salt

a teaspoon coarsely ground black pepper $4 teaspoon crushed red pepper

Combine

ingredients

and use

as

marinade for Soused

Shrimp.

21

ST.

CROIX PEPPER SALAD Makes 8 servings

6 green peppers, seeded and cut in eighths lengthwise /2 /2

cup paper-thin onion slices cup Planters Peanut Oil

2 tablespoons sugar

2 tablespoons red wine vinegar, preferably garlic-flavored

2 tablespoons lime or lemon juice /2

teaspoon

salt

/2

teaspoon Dijon-style mustard

32

teaspoon paprika

Dash cayenne pepper Blanch the sliced peppers in boiling salted water to cover 3 minutes, then turn into colander and cool quickly under cold running water. (The faster you cool them, the better the peppers will retain their bright color.

bowl and add onion. Combine with tight-fitting lid and shake vigorously to blend; pour over the pepper and onion mixture. Cover and marinate in refrigerator overnight.

Turn peppers

into a

rest of ingredients in jar

Drain before serving.

CONCH FRITTERS Makes about 24 fritters ( Conch—pronounced

"conk""-is a shellfish

the Florida Keys and in the Bahamas. This

famous is

in

the shell

that tourists are told to hold to their ear to hear sounds of the sea.

The conch meat

is

similar to

clam or aba-

lone and either one can be substituted in this recipe for tiny fritters that

make

ing hot with cocktails.

22

delicious

munching

for eat-

cup sifted all-purpose flour 3 teaspoons baking powder 1

J2

teaspoon

salt

cup ground conch, clams or abalone M cup milk 1

1 tablespoon finely grated

onion

1

egg

Ji

teaspoon pepper

}i

teaspoon crushed red pepper or a few drops

1

teaspoon lime or lemon juice

bottled hot-pepper sauce

minced Planters Peanut Oil 3 cloves

garlic,

together flour, baking

Sift

powder and

salt.

Combine

with conch and rest of ingredients, blending well. Drop from tablespoon into deep hot (375T) Planters Peanut Oil

and

fry until golden

on both

sides,

turning once. Serve hot.

INDONESIAN FRIED SHRIMP Makes 4 to 6 servings pounds large uncooked shrimp 1 egg yolk % cup water J2 cup unsifted flour 2J2

}i

teaspoon

salt

% teaspoon turmeric Planters Peanut Oil Peel shrimp leaving [

tails

on; devein.

Combine egg yolk and

water; beat until frothy.

Add flour, salt and turmeric; blend well. Dip shrimp into batter and fry

in

deep hot

(375** F.)

Planters Peanut Oil until golden brown, about 3 minutes.

23

CAVIAR

MOLD

Makes 3 cups spread 2 envelopes unflavored gelatin

1

cup ( 8-ounce bottle ) clam broth cup dairy sour cream cup water

)i

teaspoon

1 32

salt

1 jar (4-ounce) red caviar

2 hard-cooked eggs, sieved Parsley or watercress

Party rye bread and/or melba toast Sprinkle 1 envelope gelatin into clam broth. Let stand

5 minutes

Heat and stir until gelatin is disBlend into sour cream. Chill un-

to soften.

solved. Cool slightly. til

slightly thickened.

Sprinkle remaining gelatin into water. Let stand 5

minutes to soften. Heat and solved.

stir until

gelatin

is

dis-

Add salt. Chill until mixture is syrupy.

Stir caviar into

sour cream mixture. Pour into a

3-cup mold. Chill until firm enough to hold top

layer.

Blend eggs into remaining gelatin mixture. Spoon over caviar layer. Chill until firm.

Unmold

onto chilled serving plate. Garnish with

parsley or watercress. Serve with rye bread and/or

melba toast.

SHRIMP CURRY DIP Makes lii cups dip 1 cup plain yogurt a cup finely chopped Planters Dry Roasted Peanuts 1 teaspoon curry

powder

3 tablespoons chopped chutney Chilled cooked shrimp 24

Finely chopped Planters

Dry Roasted Peanuts

and/or shredded coconut

Blend together yogurt, M cup chopped Planters Dry Roasted Peanuts, curry powder and chutney. Chill. Guests dip shrimp into curry mixture, then into Planters

Dry Roasted Peanuts and/or

coconut.

SOUSED SHRIMP Makes 6 to 8 servings 4 quarts

(

16 cups ) water

bunch celery plus any leaves on the stalks M cup mixed pickling spices

/2

1 tablespoon salt 1

tablespoon lemon juice

/2

teaspoon coarsely ground pepper

2)2

pounds shrimp in

shells, fresh or

frozen

2 red onions, thinly sliced and separated into rings

6 bay leaves 1 recipe

Shrimp Marinade

Combine

water, celery, pickling spices, salt, lemon and pepper in dutch oven. Bring to boiling; add shrimp and bring back to boiling. Cover pot and lower heat to simmering; simmer 3 minutes. Immediately turn the shrimp into a colander and rinse under cold running water. Place a few ice cubes on top of the shrimp to cool them down even faster. Peel and devein shrimp under cold running water. Alternate shrimp, onion rings and bay leaves in shallow dish. Pour Shrimp Marinade over shrimp and onion; cover and chill overnight, spooning marinade over top now and then. Drain shrimp and onion rings thoroughly. Serve juice

with toothpicks as cocktail nibbles.

25

Luau Polynesian cooking as

we

Bites think of

it is

anything but

by the w^hite explorer, Hawaii and neighboring islands lived

native. Before their discovery

inhabitants of oflF

the fruit of the land.

Why

develop a cuisine

mountain apple, banana,

when papaya, coconut, mango and guava

litchi,

were there for the picking? Plus marvelous macadamia and kukui nuts. More filling were the plentiful taro root, usually turned into poi, and the breadfruit used like the potato. There was fruit from the sea for the catching and the prolific pig which gave rise to the romanticsounding but flat- tasting luau. Instead of spices and sauces,

intricate

enhanced food with and the ti leaf.

Polynesians

tropical trims like the orchid

Then came the onslaught

of Japanese, Chinese,

mainland American, Korean, Portuguese, and Scot among others. This mixture gave birth to the Polynesian cooking we know— and like— today. Recipes in this chapter are compatible with the luau, barbecue, or any occasion when good friends get together for food, fun and happy libation. Especially popular on this side of the Pacific are rumaki, tempura, and grilled teriyaki called pupu—a. blanket term for any small tidbits.

STRAWBERRY COOLER 1/2

oz.

1 oz.

Lemon Hart Jamaica Rum

lime juice

2 tablespoons frozen strawberries with their syrup Place in blender with 4 oz. cracked ice and blend for

30 seconds. Pour entire contents into an 8-oz. stemmed goblet. Decorate with one fresh strawberry.

27

DEMERARA COCKTAIL Created at the Mai-Kai Polynesian Restaurant, Ft, Lauderdale, Florida^ /2

oz. lime juice

/2

teaspoon sugar

M

oz. passion fruit juice

J2

oz.

1 oz.

Puerto Rico Gold

Rum

Lemon Hart Demerara Rum

Mix all ingredients in a mixer or shaker with ice and strain into cocktail or sour glass.

"^The Mai'Kai, in addition to decor, beautiful serving girls cuisine, is

world-renowned

its

splendorous island

and excellent Cantonese for its expertise in

rum

mixology,

LOGANBERRY RUM PUNCH (Serves 45 to 50,)

16 oz. Lemon Hart Jamaica Rum 2 bottles Catawba white grape juice

4

oz.

grenadine

1 quart

apple juice

1 pint club soda 1 pint ginger ale 1

cup loganberries

Mix

all

last,

in a

and ginger ale punch bowl containing a large piece of ice in which a cup-like cavity has been melted out of the upper center. Into this "cup" place a cup of fresh ingredients, adding the soda

loganberries. slices of

On

the surface of the punch, float half

orange, upon which a loganberry has been

speared with a fancy toothpick, on each

28

slice.

SHRUNKEN SKULL Created at the Mai-Kai Polyneskin Restaurant^ Ft. Lauderdale, Florida /2

Mix

oz. lime juice

/2

oz.

grenadine

}2

oz.

Puerto Rico Gold

J2

oz.

Lemon Hart Demerara Rum

in cocktail shaker

Rum

with ice cubes and strain into

cocktail glass.

BANANA DAIQUIRI IK oz.

Lemon Hart Jamaica Rum

/2

oz. lime juice

/2

oz.

Garnier Triple Sec

3 inch portion of

(

ripe )

banana

Place ingredients in a blender with finely cracked ice.

Blend

for

2/2 oz.

of

shaved or

30 seconds. Pour entire

contents into a generous glass (at least 8-oz. capacity)

and garnish with a red cherry.

MAI-TAI

I.

Mai-Tai was created by Vic Bergeron the original Trader Vies in Oakland, California.

The

original

2

oz.

1 oz.

2

at

Lemon Hart Jamaica Rum Gamier Curacao

oz. fresh

lime juice

1 tablespoon orgeat 1

cup crushed

Combine

all

ice

ingredients in a cocktail shaker

and shake

vigorously. Pour, strained, over ice cubes into a dou-

ble old-fashioned glass. Garnish with fruit and mint.

MAITAI

n.

1 oz. lime juice 1 oz.

%

Gamier Triple Sec

oz. orgeat

la oz.

Lemon Hart Jamaica Rum

Shake ingredients with cubes and pour old-fashioned glass. Garnish with

MAITAI /2

into double

fruit.

in.

OZ. lime juice

% teaspoon sugar OZ.

}2

oz. orgeat

1 oz.

Gamier Curacao

1 oz.

Lemon Hart Light Jamaica Rum Lemon Hart Jamaica Rum

1 oz.

Put

grenadine

/2

all

filled

ingredients into a double old-fashioned glass

with crushed

apple, cherry

ice, stir well.

Garnish with pine-

and mint.

Heartier types will enjoy an additional float of

Lemon Hart Demerara Rum

151°.

DEMERARA FLOAT Created at the Mai-Kai Polynesian Restaurant,

Ft.

Lauderdale, Florida

a oz. lime juice a teaspoon sugar /2

oz. Puerto

1 oz.

Mix

Rico Gold

Rum

Lemon Hart Demerara Rum

ingredients with cracked ice

cocktail or sour glass. Float

Rum 30

151*.

and

strain

into

Lemon Hart Demerara

LEMON HART PUNCH a

oz. lime juice

1 teaspoon sugar 1 oz.

Lemon Hart Dark Jamaica Rum 86*

1 oz.

Dark Puerto Rico

Rum 86"

3 dashes Angostura Bitters 3 dashes grenadine

Mix with cracked with crushed

ice.

ice

and

strain into 12-oz. glass filled

Decorate with 2 sprigs of gcurden

mint and red cherry. Serve with malt straw.

PINEAPPLE DAISY VA oz.

Lemon Hart Jamaica Rum

4 tablespoons crushed pineapple with syrup 1 oz.

grenadine

Place in blender with 3 oz. cracked ice and blend for

30 seconds. Pour into a 10-oz. goblet and decorate slice of orange, stick of pineapple and sprig of

with

mint.

BANANA PEEL 1 oz.

Lemon Hart Demerara Rum

%

oz.

Garnier

%

oz.

Gamier Creme de Cacao (white)

2 oz. half

Creme de Banane

& half

Shake with crushed pose wine glass.

ice; strain into

8-ounce all-pur-

31

TAHITIAN DIP Makes about 2 cups cup mayonnaise, chilled 1 cup sour cream % cup finely chopped canned water chestnuts 3 tablespoons finely chopped onion 2 tablespoons chopped parsley 2 tablespoons finely chopped crystallized ginger 2 cloves garlic, minced 1

1 tablespoon soy

Dash

sauce

salt

Combine ingredients. Taste—you may want more salt, soy, or more ginger. For dunking, serve sesame-seed crackers, thin wheat crackers and party rye bread.

CHICKEN LIVERS RUMAKI (Lemon Hart puts the ''rum" in rumaki.) 1

pound chicken

8

slices

livers

bacon, cut in half

1 scallion, finely sliced

2 tablespoons Fleischmann's Margarine

a cup Lemon Hart Jamaica /4 cup soy sauce Planters Peanut Oil

Rum

Blanch chicken livers in boiling water to cover, about 30 seconds. Drain and cool. Wrap each liver in half a strip of bacon, securing with a wooden toothpick. Saute scallion in butter; add rum, and soy sauce; set aside, but keep warm. Fry bacon- wrapped chicken livers in deep hot ( 375 degrees ) Planters Peanut Oil until the bacon is crisp. Add the rumaki to the warm rum and soy sauce, spooning sauce over the rumaki. Serve hot. Makes 16 servings.

32

DEM BONES DEM BONES Makes 12

servings

12 beef rib bones, about 5 pounds

BBQ

1 recipe

sauce

Sprinkle ribs with salt and pepper. Bake in shallow baking dish at 325*' for 1 hour or until almost tender. Brush with BBQ sauce. Roast another 30 minutes or until done, basting

2 or 3 times turning at each basting.

NOTE:

Ribs above are raw. Cooked bones may be used by cutting time about half. If using BBQ be sure to turn often over

medium

coals.

BBQ SAUCE FOR

DEM BONES DEM BONES Makes 3 quarts 2 bottles

(

1 bottle

12 ounces or

(

14 ounces ) catsup 1/2

cups )

chili

sauce

cup prepared mustard 1 tablespoon dry mustard 1/2 cups firmly packed brown sugar 2 tablespoons freshly ground coarse black pepper 1/2 cups red wine vinegar 1 cup fresh lime juice % cup bottled thick steak sauce /3

1 tablespoon soy sauce

2 tablespoons Planters Peanut Oil 1 can ( 12 ounces ) beer 1 or 2 cloves garlic, minced

Combine

all

ingredients except garlic, mixing well.

Pour into pint or quart jars to store. This sauce will keep several weeks at room temperature, several months in the refrigerator and almost indefinitely in the freezer.

Add

the garlic just before using.

33

APPETIZER

HAM

(An excellent way to use

BALLS

leftover ham,)

pounds ground cooked ham ( 3 cups firmly packed ground ham cup fine dry bread crubs

IJ2

1

2 eggs

cup milk % cup firmly packed brown sugar 1 teaspoon dry mustard 1 cup water /2 cup white vinegar J2

Combine milk.

the ground ham, bread crumbs, eggs and

Shape

into about

1 tablespoon

Arrange imately 12 X

40

meat mixture

ham 7J2

balls,

using approximately

for each.

balls in shallow

baking dish approx-

X 2 inches.

Combine brown vinegar, stirring

till

and Pour over moderate oven at 350'

sugar, dry mustard, water

brown sugar

ham

dissolves.

balls and bake in hour or until done, basting about every 15 minutes with sauce in pan. Serve hot with Dijon-style mustard on the side. Let guests spear ham balls with

the

for 1

toothpicks.

SWEET AND PUNGENT SPARERIBS Makes 4 to 6 servings % cup Planters Oil 2 pounds spareribs, cut in 1-inch pieces

cup a cup 1 cup % cup X cup Ji

34

chopped onion chopped green pepper pineapple juice cider vinegar

water

2 tablespoons catsup tablespoon soy sauce

1

H teaspoon Worcestershire sauce 1

medium

clove garlic, minced

M cup firmly packed brown sugar 2 tablespoons cornstarch

Heat Planters Oil well.

Remove

in skillet.

spareribs

and

Add

and brown Pour oflF all but onion and green pepper; spareribs

set aside.

2 tablespoons drippings. Add cook until tender. Add pineapple

juice, vinegar, water,

catsup, soy sauce, Worcestershire sauce and garlic.

Blend

in

brown sugar and cornstarch. Bring to boil, Reduce heat; add meat. Cook, un-

stirring constantly.

covered, over low heat 1 hour, or until tender.

Stir

occasionally.

JAPANESE FONDUE-TIZERS Makes about 4 dozen hors cToeuvres 3 cups Planters Peanut Oil

pound shrimp, shelled and deveined a cup chopped water chestnuts 1 tablespoon finely chopped onion J2

1

tablespoon soy sauce

1

teaspoon ground ginger

1

10

egg white, unbeaten slices

white bread, crusts removed

Pour Planters Peanut Oil into

electric

fondue

pot. Pre-

heat 15 minutes.

Grind uncooked shrimp. Mix in water chestnuts, onion, soy sauce, ginger and egg white. Spread on bread slices. Cut each slice into 4 or 5 desired shapes. Spear onto fondue forks. Immerse in hot oil. Fry until golden brown. 35

BRAISED GINGER PORK Makes about 6

servings

2 pounds lean 1-inch pork cubes Flour 3 tablespoons Planters Peanut Oil /3

/3

cup chicken broth cup soy sauce

2 tablespoons sherry /4

1

cup chopped green or yellow onion small clove garlic, crushed or minced

1 tablespoon sugar 1 teaspoon

ground ginger

Dash pepper Hot cooked rice Dredge meat in flour. Heat Planters Peanut Oil in Dutch oven or large skillet. Add half of meat and brown quickly; remove onto platter. Brown remaining meat; place on platter. Pour

off excess oil

Combine chicken broth, soy sauce and

from pan. sherry.

Add

and pepper. Place in cooking pan along with meat. Simmer, covered, for 15 minutes, or until meat is tender. Serve over rice. onion, garlic, sugar, ginger

SHRIMP KABUKI Makes 4 to 6 servings cup chopped onion minced 2 tablespoons Planters Peanut Oil /2 cup soy sauce /3 cup water /4 cup dry red wine /2

1 large clove garlic,

2 tablespoons sugar 1 tablespoon cornstarch

36

/4

1

1

1

teaspoon ground ginger

pound raw shrimp ( approximately 24 cup unsifted flour teaspoon baking powder

1 teaspoon salt

2 eggs /2 cup milk 1 teaspoon Planters

Peanut Oil

In a small saucepan, cook onion and garlic in 2 table-

spoons Planters Peanut Oil until onion

is

tender.

Add

soy sauce, water, wine, sugar, cornstarch and ginger.

Heat, stirring until thickened. minutes;

stir

Cook over low heat 5

occasionally.

Peel shrimp and split butterfly fashion, leaving tails

on; devein. In a large bowl, blend flour, baking

powder and

salt.

Combine eggs, milk and 1 teaspoon add to dry ingredients. Beat with

Planters Peanut Oil;

egg beater until smooth. Fold shrimp into batter. Remove shrimp from batter and fry in deep hot ( 375*F. Planters Peanut Oil until golden brown. Serve shrimp with hot sauce.

CHICKEN WINGS Makes 25

servings

Nothing could be simpler than baking chicken wings in this savory mixture of butter and soy sauce. For cocktail nibbling, the wings look more attractive if (

only the largest portion

and middle

is

served.

sections for soup or

Use the wing bake them

tips

for the

family.

5 pounds ( about 25 ) chicken wings % cup ( 1/2 sticks ) Fleischmann's Margarine, melted % cup soy sauce

37

Arrange chicken wings in jelly-roll-pan or in shallow 13 X 9 X 2-inch baking dish. Scrape and push meat to the largest end of the bone so each wing section has a meaty bite or two at the large end and a 'Tiandle" of bare bone at the smaller end.

(

If

you wish, the bone

may be wrapped in paper frills. Bake wings in moderate oven ( 350 degrees ) for 20 minutes. Brush with combined Fleischmann's Margarine and soy sauce about every 5 minutes, baking about 30 more minutes or until chicken is tender. Turn wings now and then as you baste. Makes 25 servings. ends

BEEF PUPUS Makes 10

servings

Pupus are small pieces of meat cooked on a skewer, You need a hibachi or other grill built on the same miniature scale as the meat for easy handling. This teriyaki-style marinade is also good on steak, especially sirloin or flank. But with a bigger chunk of meat, you vnW want to leave it in the marinade about two hours. (

usually bamboo.

1

pound boneless

lean sirloin, cut into Jz-inch

cubes /2 Jft

cup soy sauce cup sugar

1 teaspoon fresh grated ginger root or

J*

teaspoon

ground ginger /2

teaspoon monosodium glutamate

1 clove garlic,

Combine

all

minced

ingredients except meat. Place

meat

in

shallow baking dish and pour marinade mixture over; stirring

38

meat

to coat.

at room temperature 45 minutes to 1 meat now and then ( or turning steak ) Spear cubes of meat on small skewers and grill on

Let stand hour, stirring

small hibachi over hot coals about 5 minutes, turning

meat several

times. Serve hot as appetizers.

COCKTAIL STEAK BITS V/2 /2

teaspoons

salt

teaspoon coarsely ground pepper

1 teaspoon sugar

a cup minced onion /2

teaspoon dry mustard

/2

teaspoon crushed rosemary

/4

teaspoon ginger

whole peppercorns or whole lemon juice cup Ji % cup Planters Peanut Oil 1 clove garlic, minced 1 teaspoon

allspice

l/2-to-2-pound flank steak

Combine

salt,

pepper, sugar, onion, dry mustard,

rosemary, ginger and peppercorns. Blend in lemon juice, garlic

and Planters Peanut

Oil.

Place flank steak in shallow baking dish and pour the marinade over the meat. McUinate at

room tem-

perature 2 hours or in refrigerator overnight, turning

now and dien. Remove meat fom marinade and

steak

from heat 5 minutes on each side or

broil 4 to 5 inches until

done

to

your

liking.

To slices.

serve, cut steak in thin

diagonal crosswise

Serve on buttered icebox rye

French or

Italian bread.

servings.

(French or

on toasted dozen appetizer bread slices should be

Makes 3

Italian

slices or

to 4

halved or quartered.

39

East Meets West Improved diplomatic

China have made home an honorable

relations with

Oriental cuisine in the American pleasure.

Unfortunately, the low-calorie image projected

most Chinese main dishes does not carry over appetizers familiar to Westerners.

Who

a diet including glazed spareribs, fried or stuffed ) or the similar but larger

by

to the

ever heard of

won ton (plain roll? And who

egg

ever resisted them?

Though

the largest, China

is

not the only spoke in

famous meat or seafood cooked on skewers, kabob-style, and served with a creamy peanut-butter sauce or something equally spicy and dramatic. Sates are frequently sold

the Oriental wheel. Indonesia, for instance,

is

for sate. Sates are dainty cubes of pork or other

by vendors who carry the around

their shoulders. Bells

You can announce the

trays attached to yokes

announce

arrival of

their

coming.

your cocktail bites

with a refreshing assortment of rum-based drinks.

RUM 1/2

oz.

SLING

Lemon Hart Jamaica Rum

2 dashes Angostura Bitters Serve in

Add

tall

glass with cracked ice

and

fill

with soda.

a twist of lemon.

SHANGHAI COCKTAH. %

oz.

lemon

2

oz.

Lemon Hart Golden Jamaica Rum

/3

oz.

Garnier Anisette

juice

2 dashes of grenadine

Mix well with ice and strain into glass. 41

ISLAND HOPPER IM

oz. light Puerto

Rico

mm

IJ2 oz.

Lemon Hart Dark Jamaica Rum

IJ2 oz.

lemon

5^

juice

Gamier Curacao

1 oz.

oz. orgeat

Blend in mixer with one handful crushed 10-oz. glass.

Add crushed ice to fill

ice.

glass.

Pour into

Serve with a

straw.

RUM SCREWDRIVER IJ2 oz.

3

oz.

Lemon Hart Light Jamaica Rum

orange juice

Pour over ice cubes in old-fashioned

glass.

WHITE CAP % oz. % oz. 5 oz. 2 oz.

Lemon Hart Jamaica Rum Gamier Coffee-Flavored Brandy iced coffee

(

strong

heavy whipped cream,

slightly

whipped

In an 8-ounce all-purpose wine glass combine three ingredients, stirring to blend. Float

cream on

first

whipped

top.

DEMERARA 151* COCKTAIL /2

OZ.

lime juice

a teaspoon sugar a oz. passion fruit juice 32

oz.

1 oz.

Mix

all

pineapple juice

Lemon Hart Demerara Rum 151*

ingredients in a mixer or shaker with ice

strain into cocktail or sour glass.

42

and

COBRA'S KISS a a

oz.

/4

oz. passion fruit juice

oz. lime juice

1 oz.

Mix

all

Falemum

Lemon Hart Demerara Rum

151'

ingredients in a mixer or shaker with ice

and

strain into cocktail or sour glass.

TEST PILOT OZ.

lemon

J*

oz.

Falemum

/4

oz.

Garnier Triple Sec

%

oz. light

/4

Shake with

juice

Puerto Rico

ice cubes.

rum

Pour into 10-oz.

glass.

ZOMBIE Juice of V/i

oz.

1 oz. ii

OZ.

1 oz.

/2

lime

orange juice

lemon

juice

grenadine Garnier Curacao

rum Lemon Hart Dark Jamaica Rum

1 oz. light Puerto Rico 1 oz.

Blend

mixer with one handful of crushed into Zombie glass. Garnish with fresh mint. in

ice.

Pour

43

FOLDED EGG ROLLS Makes 10

appetizers

4 sheets strudel dough, 16 x 22 inches each ( one 2-ounce package Planters Peanut Oil

beaten

1 egg,

2 cups Planters Peanut Oil

Chinese Duck Sauce and/or Hot Mustard Sauce Prepare until

Egg

Unfold

Working Oil.

Roll Filling (recipe below). Refrigerate

ready to use. 1

sheet strudel dough. Place on board.

quickly, brush sheet with Planters Peanut

Top with remaining 3

sheet with

oil.

Using

4 equal lengthwise strips,

sheets dough. Brush top

knife, cut strips.

to make make 2 equal

through sheets

Stack to

then cut each of the 2 strips into 5 equal pieces

form 10 rectangles, 4x4/2 inches each. Spoon equal amounts filling onto centers of rectangles. Bring 2 opposite corners of rectangles up over filling. Seal with beaten egg. Fold up remaining 2 corners, one at a to

time, sealing with egg.*

Pour 2 cups Planters Peanut Oil

into

wok. Heat

over high heat to 375'F., about 6 minutes. Fry egg hot oil until golden brown on both sides, 1 to 2 minutes. Drain on paper towels. Serve hot with de-

"rolls" in

sired sauce.

Egg Roll Filling: Mix together % cup finely chopped cooked shrimp, % cup finely chopped cooked pork, Ja cup finely chopped green onions and tops, /3 cup finely chopped water chestnuts, Js cup shredded cabbage and % cup shredded celery. Heat 2 teaspoons Planters Peanut Oil in wok over high heat. Add shrimp mixture, ]i teaspoon salt, generous dash pepper and 2 teaspoons soy sauce. Stir-fry 2 minutes. *£gg rolls are best if shaped shortly before frying. 44

BEEF TERIYAKI Makes 6

servings

a cup finely chopped onion 2 tablespoons sugar J2 teaspoon ground ginger 1 large clove garlic,

minced

cup soy sauce M cup sherry /2

2 tablespoons Planters Peanut Oil

2 pounds boneless beef

sirloin,

cut into 4 x 1 x

Jl

inch strips

Combine onion,

sugar, ginger, garlic, soy sauce, sherry

and Planters Peanut Oil in large bowl. Stir in meat; mix well. Cover; refrigerate several hours or overnight. Thread strips of beef into metal skewers. Broil 3 inches from source of heat, 2 to 3 minutes on each side.

CHOW MEIN SCRAMBLE Makes 6

Kcup

(/2

servings

stick) Fleischmann's Margarine,

melted

2 teaspoons soy sauce 1 teaspoon Lemon Hart Demerara rum 1 large clove garlic, ^A

minced

teaspoon salt

Dash cayenne pepper 1

can ( 5 ounces ) chow-mein noodles

Combine Fleischmann s Margarine, soy garlic, salt

sauce, rum,

and cayenne. Spread noodles out

roll or broiler

in jelly-

pan; drizzle with the soy mixture, toss-

ing gently to blend.

Toast in very slow oven just until lightly

(

browned,

toast evenly. Serve

warm

275 degrees ) 8 minutes or stirring now and then to

as cocktail nibbles.

45

CHICKEN CLOUD BIRDS Makes 100 Servings (

Cloud bird or swallow

because of the

Here

folded.

is

way

Chinese for a

is

the

won

ton skin

The

filling

of chicken

is

is

is

won ton

traditionally

method

a less complicated

perienced Occidentals— this technique diaper.

filled

for inex-

like folding a

enhanced with the

crunch of water chestnuts and bean sprouts accented

wth green onion and laced

may be found

lightly

with soy.

Won

ton

and in many supermarkets. Don't fix these appetizers ahead or the skins will be on the soggy side. Assemble them in skins

in Oriental shops

front of guests— in fact,

it

adds to the fun to

let

guests

help.) 1/2

cups finely chopped cooked chicken (prefer-

ably breast meat) % cup chopped bean sprouts, preferably in /2

fresh

and

about M-inch pieces.

cup very finely chopped canned water chestnuts tablespoons finely chopped green onions

1/2

(

about 2 green onions

1 tablespoon Japanese soy sauce

% teaspoon pepper ^ teaspoon monosodium glutamate 1 package ( 1 pound ) won ton skins

(

about 3

inches square) Planters Peanut Oil First

make

won

ton skins and Planters Peanut Oil. For each

filling

by combining

Cloud Bird, lay a won ton

all

ingredients except

skin, floured side

kitchen counter, cutting board or other

Have one comer 46

down, on

flat

surface.

of skin pointing toward you.

Spoon }2 to

teaspoon of filling in center of skin and

1

spread slightly toward the two side corners, leaving

about

inch at each end.

/2

Wet your fingers

lightly in cold water.

pressing to seal. Fold the lower corner est to

you) over

(

Fold one of

comer

the side comers over, then fold opposite

o\ er,

the one clos-

top, diaper fashion, pressing to seal.

Now roll die won

ton toward the free corner, continu-

ing to roll until

the won dampen

all

needed,

filling. If

ton

is

wrapped around the and seal the

fingers again

comer.

last

deep hot (375T. ) Planters Peanut Oil until oil is deep enough to more dian coxer won tons, they won't need turning. If shallow oil is used, won tons will need turning once. Remove won tons with slotted spoon and drain briefly on paper towels. Serve hot widi sweet and sour sauce (page 48) and oriental mustard (page 50). Fry

in

golden. If

BATTER FRIED SHRIMP Makes about 6

servings •to''

2 pounds large raw shrimp

X cup flour % cup water 1 egg, slightly

beaten

1 tablespoon sugar /2

teaspoon

salt

Planters Peanut Oil

Peel shrimp and split part way, butterfly fashion, leaving

tails

and

Mix together floiu:, water, egg, make a batter. Dip shrimp into batter

on; devein.

sugar and

salt to

deep hot Planters Peanut Oil til golden brown. fry in

(

375T. ) un-

41

TEMPURA Makes 4 servings 3 cups Planters Peanut Oil

pound fresh shrimp, shelled and deveined /4 pound fresh mushrooms, cleaned and halved /4 pound fresh green beans, cut in diagonal 1

pieces

4 small 1

carrots,

peeled and cut into thin

strips

medium Bermuda onion, sliced and rings separated

1

medium green pepper, seeded and cut into strips

2 egg yolks 1 cup water 1 cup unsifted flour 1 teaspoon salt

Pour Planters Peanut Oil into electric tempura pot or nabe; preheat to 365T. or 370T., or until a 1-inch cube of soft bread browns in 40 to 60 seconds. Arrange shrimp and vegetables on serving platter; set aside.

Combine egg

yolks and water. Beat with rotary

beater until frothy.

Add

flour

and

salt.

Blend with

beater.

Each guest and dips hot

it

spears a food item on a fondue fork

into the batter, draining off excess.

oil until

Cook

in

golden. Transfer from fondue fork to plate

and dip in desired sauce ( recipes below )

SWEET AND SOUR SAUCE: cup sugar, 2 tablespoons

In a saucepan com-

chopped green pepper, 2 tablespoons finely chopped drained pimiento, 1 teaspoon paprika, % teaspoon salt, M cup white vinegar and /2 cup water. Bring to a boil. Cook bine

48

1

finely

uncovered, on low heat for 5 minutes. Combine 2 tablespoons corn starch and 1 tablespoon water. Add to hot mixture.

Bring to a boil and cook until mixture

thickens. Chill.

SPICY SHERRY SOY SAUCE: Blend

together 1 cup packed dark brown sugar teaspoons dry mustard. Stir in 3 tablespoons

catsup, 2 tablespoons firmly

and

1/2

Dry Sack Sherry, 3 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, VA teaspoons lemon juice and

]i

teaspoon liquid hot pepper sauce. Chill at least

1 hour.

SHRIMP TOAST Makes 32 hors d'oeuvres beaten

1 egg,

2 tablespoons soy sauce

% pound raw shrimp, shelled and deveined /s cup ( 2 ounces ) cubed cooked ham 8 slices bread /4 cup Planters Peanut Oil

Combine

egg, soy sauce, shrimp and

Cover and process

ham

in

blender

blend 15 seconds. Scrape insides of container. Process and mix an addi-

container.

at

30 seconds or until a smooth paste is reached. Use rubber spatula to keep mixture flowing to proc-

tional

essing blades.

Trim

crust

from bread. Cut each

slice

into

4

squares. Spread shrimp mixture on bread. In a large skillet,

fry 16 squares in 2 tablespoons hot Planters

Peanut Oil

until

browned on

botli sides.

Drain on

absorbent paper. Repeat with remaining 16 squares

and remaining 2 tablespoons oil. If desired, garnish with cooked shrimp or chopped parsley. 49

ORIENTAL MUSTARD cup boiling water ^ cup dry mustard 2 teaspoons Planters Peanut Oil Ji

a teaspoon Stir boiling

Oil and

salt

water into mustard.

salt. If

mixture

of tumeric or a

is

Add

Planters Peanut

not yellow enough, add a bit

few drops yellow food

coloring.

STUFFED FRIED EGGS Makes 6 servings 6 hard cooked eggs, shelled 2 tablespoons Fleischmann's Margarine 1 cup finely chopped fresh mushrooms 1 tablespoon chopped capers 1 teaspoon instant minced garlic 2 tablespoons lemon juice Jg teaspoon black pepper 1 egg, beaten Fine dry bread crumbs Planters Peanut Oil Parsley

Cut eggs in half lengthwise. Remove yolks and sieve. Heat Fleischmann's Margarine in saucepan. Stir in mushrooms, capers and instant minced garUc. Cook for 2 minutes, stirring constantly.

Remove from

heat;

add lemon juice, pepper and all but 2 tablespoons of the sieved egg yolk. Blend thoroughly. Fill the egg-white halves with mushroom mixture, rounding the stuffing egg.

Dip

to

resemble the shape of a whole

stuffed eggs into beaten egg

coated egg in bread crumbs. Chill.

50

and then

roll

When

ready to serve, fry in deep hot (375T.

Planters Peanut Oil just until golden, about 2 minutes.

Drain.

Garnish with fried parsley and remaining

sieved egg yolk.

KETJAP MANIS Makes 1% cups % cup firmly packed light brown sugar % cup water /2 cup soy sauce ]a

cup molasses

Ji

teaspoon ground ginger

/4

teaspoon ground coriander

M teaspoon pepper

Mix brown sugar and water

in a

boiling, stirring to dissolve sugar.

and cook

until the

Turn heat

to

high

syrup reaches 200 degrees on candy

thermometer. Reduce heat and dients;

saucepan; bring to

stir in

remaining ingre-

simmer about 3 minutes.

51

Fiesta Cinco The

spicy marriage of Spanish and Aztec called

ican food al

de Mayo

is

tamale.

more than tacos,

It

covers the full

Mex-

and an occasionculinary range of soup to tortillas,

nuts— but not as we gringos know it. Soup may be as exotic as yucca flower or

tripe and pumpkin seeds. Probably the least known area of Mexican cuisine north of the Rio Grande is the aperitivos or appetiz-

the pepitas

Except

ers.

we know

as

for the ubiquitous dips of

guacamole and

retried beans (frijoles refritos) which, in U.S. markets,

come in frozen and pull-top cans, respectively. From there, you can go on to carnifo^— little meats roasted and served with the small crisp tostada. chili

Or

try chile

con queso, a

fiery

tortilla called

dip of green

peppers and cheese.

Because recipes in this chapter are so special, it Cinco de Mayo which translates into the Fifth of May— Mexico's observance of her defeat of Maximilian and one of her favorite holidays. So have your own fiesta— oZe.' we've named

CARNIVAL /2

oz.

/2

oz.

Rum Lemon Hart Jamaica Rum Lemon Hart Demerara Rum 151**

}2

oz.

lemon

/4

oz.

Gamier Triple Sec

/2

oz. light

Puerto Rico

juice

Falernum banana Dash of Gamier Creme de Menthe

/2

oz.

/2

oz. fresh

(

green

Put all ingredients into blender with a good handful of crushed ice. Blend 10 seconds and pour into tall glass. Garnish with orange slice and serve with straws.

53

SIDEWINDER'S FANG Based on original recipe created at The Lanai, San Mateo, California 1/2

oz. lime juice

1/2

oz.

orange juice

3 oz. soda 1/2

oz. Passionola

1/2

oz.

% %

Mix

oz. oz.

dark Puerto Rico

Rum

Lemon Hart Jamaica Rum Lemon Hart Demerara Rum

in a blender with a

handful of crushed ice for 10

seconds. Pour over ice cubes into a large brandy snifter.

COLD BUTTERED RUM Created at The

Down

Under,

Ft

Lauderdale, Florida

2 scoops butter pecan ice cream 132

Mix

oz.

Lemon Hart Jamaica Rum

in blender until

smooth. Serve in

mug

with

handle.

STRAWBERRY OLD-FASfflONED 3 fresh strawberries

2 orange slices 2 maraschino cherries 1

teaspoon cherry juice

Angostura bitters 2 oz. Lemon Hart Jamaica Soda water

Rum

In a double old-fashioned glass, muddle fruit well with cherry juice and 3 to 4 dashes bitters. ice cubes, top

54

with soda and

stir.

Add rum and

SUNDOWNER /2

oz. lime juice

/2

oz.

grenadine

2 oz. Lemon Hart Jamaica Shake with

pour into

ice,

Rum

tall glass.

Add

tonic water.

NARANJITO Into a

tall

IJ2

oz.

highball glass, mix

Lemon Hart Light Jamaica Rum

2 dashes Angostura 1 2-inch slice of

bitters

orange peel

Ice cubes

with ginger

Fill

ale.

BLUE MOUNTAIN ORANGE VOLCANO 1 large 3/2 oz.

oz.

1/4

scoop orange sherbet

orange juice

Lemon Hart Jamaica Rum

1

whole egg

1/2

teaspoon

Lemon Hart Demerara Rum

151**

Into the container of an electric blender combine

all

ingredients except 151° rum; blend for 45 seconds;

pour in 12-ounce chimney rum on top.

glass. Float the

remaining

CARIBBEAN COFFEE Created at The

Down

Mix

Gamier Coffee Flavored Brandy,

1 teaspoon

Under, Ft. Lauderdale, Florida 1 oz.

Lemon Hart Jamaica Rum and coffee in an Irish CofTop with whipped cream flavored with

fee glass. vanilla

and sugar. 55

EMPANADAS Makes about 3 dozen % teaspoon salt /2 pound ground chuck /2

teaspoon

chili

powder

2 tablespoons flour /2

cup water

/2

teaspoon Worcestershire sauce

1

tablespoon instant minced onion

cup finely chopped ripe olives /4 cup dark seedless raisins 1 hard cooked egg, chopped 6 cups Planters Peanut Oil 2 packages ( 10 ounces each ) pastry mix

}i

Sprinkle salt over bottom of a medium-sized

Add ground chuck and medium-high

chili

skillet.

powder and brown over

heat, crumbling beef with fork as

it

browns. Transfer meat into bowl leaving 2 tablespoons drippings in

skillet.

Planters Peanut Oil to skillet

(

If

necessary,

make 2

from source of heat. Blend

then gradually

stir

in

water.

add enough

tablespoons.

)

Remove

flour into drippings,

Add

Worcestershire

sauce and instant minced onion. Cook over medium-

high heat, stirring constantly, until mixture comes to a boil. Combine with browned meat, chopped egg; set aside. Pour Planters Peanut Oil into

fryer. Set dial at

olives, raisins

electric deep 400 °F. Preheat about 25 minutes.

and fat

Meanwhile, prepare pastry dough according to package directions. On lightly floured board roll dough from 1 package mix into a 14-inch circle. Using cookie cutter or tumbler, cut dough into rounds, 3 in-

ches in diameter. Reserve scraps of dough. Place a slightly

56

rounded teaspoonful of meat mixture

in cen-

ter of

each round. Fold dough in half over

filling

form-

ing half -moon shape. Pinch

with tines of

seam well, then press edge Repeat with remaining pastry

fork.

dough and scraps. Using basket, immerse about 9 empanadas at a oil. Fry until lightly browned, about 6 minutes. Drain on paper towels; serve warm. time into hot

PORK SATE Makes 15

servings

% cup soy sauce % cup Planters Creamy Peanut Butter 1 tablespoon firmly packed light brown sugar tablespoon curry powder

1

2 tablespoons lemon juice /2

teaspoon crushed red pepper

1 clove garlic,

crushed

2 pounds boneless pork loin, cut in 1-inch cubes 15 skewers In a large bowl, gradually blend soy sauce into Planters

Creamy Peanut

powder, lemon

Butter. Stir in

juice,

brown

sugar, curry

red pepper and garlic.

toss well to coat all sides.

Cover bowl

Add pork;

tightly; chill

4 hours or overnight.

About

1

hour before cooking pork, prepare Dip-

ping Sauce (below).

Thread marinated pork cubes onto skewers. Broil slowly, turning often, until pork

is

cooked, about 20

minutes.

DIPPING SAUCE: Combine packed

light

brown

Creamy Peanut and

sugar,

Butter,

J2

1

tablespoon firmly

2 tablespoons Planters

teaspoon crushed red pepper

1 clove garlic, crushed.

Gradually

stir in

/2

cup

soy sauce. Let stand 1 hour. Strain before serving.

57

SOMBRERO RIPE OLIVES 1 can

(

7 ounces or 2 cups ) pitted ripe

olives,

drained

chopped anchovy fillets cup red wine vinegar 2 tablespoons Planters Peanut Oil 2 tablespoons finely chopped pimiento 1 clove garlic, minced 1 tablespoon finely

/3

/2

teaspoon crushed basil

2 tablespoons minced parsley StuflF olives

with anchovies.

Add

the wine vinegar,

Planters Peanut Oil, pimiento, garlic

and

refrigerate overnight, spooning

and basil. Cover marinade over

now and then. Just before serving, Drain and serve with toothpicks.

olives ley.

stir in

pars-

POTTED CHEESE SPREAD 1

pound sharp Cheddar cheese, grated

3 tablespoons butter, softened to room temperature 32

teaspoon paprika

Dash salt Dash cayenne pepper 2 tablespoons a cup

light

cream

Lemon Hart Jamaica Rum

Assorted crackers

Combine all ingredients except cream, rum and crackers. With electric or rotary beater, blend in the cream and then the rum, beating until light and creamy. Cover with foil and store in refrigerator. Let stand at room temperatiu-e 1 hour before serving. Pass

with assorted crackers. (If desired, make

several days ahead

about 2 cups.

58

and keep

in refrigerator.

)

Makes

PORK CARNITAS IN TORTILLA BLANKETS Makes 8

to

10 servings

(Camitas means "little meats" in Spanish, meaning the meat, which is usually pork, is cooked in small pieces. Camitas are usually served with guacamole and tostadas, which are small crisply fried tortillas. This version of camitas is served with the pork

wrapped in a limp, unfried tortilla along with guacamole and saba. Salsa simply means sauce. This recipe is best with the tomato-chili kind. Salsa comes in cans and guacamole can be found in frozen cans—or try the recipes in this book. 3/2- to

4-pound pork loin cross-cut roast

1 recipe

Annatto Oil

8 to 10 canned or frozen

tortillas

Guacamole ( Recipe page 60 recipe Salsa ( Recipe page 66

1 recipe

1

Have butcher bone pork meat

or

bone

it

yourself.

Cut the

about H inch thick. Arrange on rack in shallow baking pan, first brushing with Annatto Oil. Roast in slow oven (325 degrees ) till nicely browned and done— about 1 hour and 15 minutes. Cut meat in bite-size pieces while torin chop-size slices

in single layer

warming remove paper

tillas first

are

in oven. liners.

)

(If tortillas are canned,

Warm

covered

tortillas in

container so they will steam in a slow oven

(

325^.

about 10 minutes or until hot through.

To

serve, guests spread a tortilla with

guacamole

then add 2 or 3 pieces of pork and lastly spoon on salsa.

GUACAMOLE 2 avocados, peeled and mashed

to

make about

Icup 2 tablespoons chiles,

finely

chopped canned green

seeded

2 tablespoons lime or lemon juice 1 tablespoon grated onion

teaspoon

1

salt

Few drops bottled hot-pepper sauce 1 tomato, peeled, coarsely

chopped—and seeded

Com chips Combine Chill.

all

Do

ingredients except tomato

not

make more than

and corn

chips.

a few hours ahead as

avocado darkens upon standing.

At serving time, stir in tomato. Taste— you may want more chile, lime, salt or pepper sauce. Of course, this may be done in your blender. But add the tomato the same as above. Makes about 2 cups. Serve with crisp

com chips.

BUNUELOS

(FRITTERS)

Makes about 2/2 dozen 1

cup water

2 teaspoons anise seed /2 cup Blue Bonnet Margarine 1

cup

sifted flour

4 eggs Boil water with anise seed tied in small gauze

about 2 minutes. flour.

Stir in

Beat until smooth.

bag

for

Blue Bonnet Margarine and

Add

eggs one at a time, mix-

ing thoroughly after each addition.

Drop by spoonfuls until

60

into hot fat (375*F.)

golden brown. Serve with honey.

and

fry

FIESTA BEAN DIP 2 cans

pound each ) red kidney beans

1

(

1

cup shredded Monterey Jack orXIheddar cheese clove garlic, minced

1

teaspoon

salt

1

teaspoon

chili

/2

powder

Few drops bottled hot-pepper sauce 2 teaspoons white vinegar 2 teaspoons Worcestershire sauce 5 slices bacon, crisp-cooked and crumbled

Corn chips

or tostadas

Drain beans, reserving liquid. Mash beans, forcing through sieve or making smooth in electric blender.

Combine beans with

cheese, garlic,

salt, chili

powder,

hot-pepper sauce, vinegar, Worcestershire and bacon.

Add enough

of the reserved

consistency.

Heat

bean liquid to make a dip top of double boiler over hot

in

water.

Serve with crisp corn chips or tostadas. Keep hot in chafing dish or

fondue pot. Makes about 3 cups.

VERY DEVILED EGGS Makes 24 (Jalepeno peppers,

make

chili

servings

powder and dry mustard Though

these devilishly good, Mexican-style.

the peppers

add

authority, the flavor

is

not fiery—

unless you're a real gringo tenderfoot at the table. If

your guest

list is

small, cut

down

this recipe

by

half

but count on at least second servings. Incidentally,

on those marinated and are sometimes called crowns. The only trouble is, you have to make up your mind whether to scrimp on filling for the egg

this

egg-yolk

filling is also tasty

artichoke bottoms that

come

in jars

61

whites or whether to use

all

the filling for the arti-

chokes, leaving you with leftover whites.

2 dozen 1

24 ) hard-cooked eggs, peeled

(

cup mayonnaise

2 tablespoons very finely chopped canned hot peppers ( peeled jalapenos 1 tablespoon white vinegar IJi

teaspoons salt

a teaspoon pepper, preferably white 1 teaspoon dry

mustard

powder Cut the hard-cooked eggs in lengthwise halves. Remove yolks and mash smooth— a potato masher or % teaspoon

blender helps here.

electric

Add Use

to

chili

rest of ingredients except whites.

fill

whites.

For fancy

Beat well.

look, force filling

through

pastry tube. If desired, trim each egg with a single caper, a tiny sprig of parsley or with a bit of pimiento.

RED CHILI SAUCE Makes about 3% cups 4 medium ripe tomatoes 3 canned red chilies 3 small cloves of garhc 3 tablespoons Planters Peanut Oil 2 tablespoons minced parsley 1 tablespoon salt

K teaspoon black pepper Peel tomatoes and cut into small pieces. Press tomato pieces, chilies

and

in blender. Stir in

garlic through a food mill or whirl remaining ingredients.

Place mixture in a pan and bring to a boil; continue boiling 1 minute.

Use 62

this

sauce in main dishes or with vegetables.

TACO SPREAD pound ground beef cup chopped onion % cup catsup 2 teaspoons chili powder J2 J3

a teaspoon salt Dash pepper

Dash cayenne pepper Dash ground cumin 1 can ( 8 ounces or 1 cup ) red kidney beans % cup sliredded Monterey Jack or Cheddar cheese /3 cup finely chopped onion /2

avocado, peeled, chopped and brushed with lime juice to hold color

Corn chips or tostadas

Brown tlie ground beef and /a cup onion.

Stir in catsup,

powder, salt, pepper, cayenne and cumin. Mash beans with liquid and add. Heat dirough. chili

Turn

into

fondue pot and make ring around edge

with the shredded cheese. Next make ring of onion. center with avocado. Center with a ripe olive,

Fill

if

desired.

Keep hot and serve as a spread Makes about VA cups.

for crisp corn chips

or tostadas.

SILLY (

Would you

POTATO PEELS

believe that the peel of the potato takes

to deep-frying just as tastily as the potato itself?

These

are just like peanuts— you can't stop after trying the first

one.

Baking potatoes Planters Peanut Oil

Scrub potatoes thoroughly. Pare potatoes

in long thin

63

with a potato parer, reserving peels.

( Save the keep several days if put in a bowl and covered with ice water. Cover container and keep in refrigerator. Cover peels with ice water and let stand 30 minutes to 1 hour. Drain peels and carefully pat what are now curls dry with paper towelin> Drop curls into

strips

potatoes for another dish.

They

will

deep hot (375 degrees) Planters r^eanut Oil and fry until golden brown and crisp— about 1 minute. Drain on paper towels and sprinkle with salt and pepper. If desired, sprinkle with Parmesan cheese. Serve as

warm

cocktail nibbles.

MEXICALI CHEESE BALLS Makes 2 2 packages

(

halls

8 ounces each ) cream cheese,

softened

2 teaspoons onion powder IJ2

teaspoons

chili

powder

1 teaspoon Worcestershire sauce

5 drops liquid hot pepper sauce 2 tablespoons chopped drained green chili peppers %:

cup chopped Planters Dry Roasted Peanuts approximately

Assorted crackers

Combine cream

cheese, onion powder, chili powder,

Worcestershire sauce and hot pepper sauce. Mix until well blended, then

stir in

chopped

chili

peppers. Chill

about 1 hoiu*. Divide mixture in half; roll each half into a round ball, then roll in chopped Planters Dry Roasted Peanuts. Serve spread on until firm,

crackers.

64

CHILI RELLENOS Makes 3 1 32

to

4 servings

can (4-ounce) green chiKes pound Mozzarella cheese

2 eggs, separated

M teaspoon

salt

1 tablespoon flour

Planters Peanut Oil

VA cups

Drain

Red Chili Sauce ( Recipe page 62

chilies; discard

seeds and cut into 12 strips.

cheese into 12 cubes and wrap each cube with a

Cut chili

and flour into egg yolks and fold into beaten whites. Coat each cube with egg mixture. Fry in hot (425*^.) Planters Peanut Oil until golden brown. To brown top spoon hot oil over rellenos while frying. Drain on paper towels. Place on warm platter and cover with strip.

Beat egg whites to a soft peak. Beat

salt

chih sauce.

SESAME SEED GARBANZO DIP Makes 2^2 cups dip 2 tablespoons Fleischmann's Margarine }* cup finely chopped onion /4 cup finely chopped green pepper 2 cloves garlic, crushed 1 can (20-ounce) chickpeas 1 teaspoon salt Ji

teaspoon liquid hot pepper sauce

% cup toasted sesame seed Radish roses Scallion spears Celery sticks

Cauliflowerets

Carrot sticks

65

Melt Fleischmann's Margarine in a small saucepan. onion, pepper and garlic. Saute, stirring occasionally, until onion mixture is tender, about 5 minutes.

Add

Set aside.

Drain chick peas, reserving H cup

liquid. Place

chick peas in small mixer bowl. Beat at very low speed

with electric mixer, scraping sides of bowl occasional-

mashed, about 3 minutes. Add onion mixture, salt, reserved liquid and hot pepper sauce. Beat at medium speed for about 3 minutes (mixture will not be completely smooth ) Stir in sesame seed. Turn mixture into serving dish. Cover and chill several ly, until

.

hours.

Dip vegetable

pieces into dip.

SALSA Makes 1% cups sauce ( 1 pound 12 ounces ) tomatoes, drained and chopped cup finely chopped onion

1 can

1

2 cans ( 4 ounces each ) green chili peppers, drained and finely chopped 1 tablespoon finely chopped canned drained jalapeno pepper 1 clove garlic, minced 2 tablespoons Planters Peanut Oil Ja

teaspoon

J*

teaspoon pepper

Ji

teaspoon

Combine sionally.

all

salt

chili

powder

ingredients. Sim-mer 1 hour, stirring occa-

Serve

warm

or chilled. Salsa

is

best

if

made

day ahead and will keep several weeks in the refrigerator. Serve with carnitas or with tortilla chips at least a

or tocos,

66

INDIAN EGGS Makes 4 servings 8 hard-cooked eggs, shelled and sieved

cup grated Swiss cheese % cup fine dry bread crumbs % cup mayonnaise 1

1

teaspoon

/2

teaspoon curry powder

/2

teaspoon bottled onion juice

salt

6 cups Planters Peanut Oil

Thoroughly combine eggs, cheese, % cup fine dry bread crumbs, mayonnaise, salt, curry powder and onion juice in mixing bowl. Form egg mixture into 8 egg shapes using about % cup mixture for each. Roll in remaining ii cup fine dry bread crumbs. Chill at least a hour. Meanwhile, pour Planters Peanut Oil into an electric deep fat fryer. Set dial at 400** F.; preheat 23 minutes. Using basket, immerse eggs in hot oil. Fry until golden brown, about 4 minutes. Drain on paper towels.

Serve hot with chutney.

67

ItWtUUltltl'iltl i;

tlTUM

Sand and Surf Balancing on surfboard or water

skis or

breathing

salt

from a sturdy boat deck makes you hungry— and thirsty. So does romping on or near the beach or just air

plain lazing in the sun.

And

that's

what

this

chapter

is all

about—portable

picnics for land or sea.

Some

tailored to campsite or

backyard barbecue. The name food that can be made ahead

of this outdoor

game

is

of these recipes are even

or that will take to the outdoor grill like the fish

you

almost caught takes to water. Instead of the overworked land of thing like fried

chicken and potato salad, we've put together a gour-

met

selection of appetizers,

light,

some

hot,

some

cold,

some

and some hearty.

You'll find marinated

mushrooms, molded caviar, and a robust salad of

flank steak in mini sandwiches, roast beef in

its

own

special dressing— among other

But keep foods well chilled in ice chest or styrofoam box until time to eat— the sim deserves respect. And you deserve a rambunctious rum

far-out picnic fare.

drink with your goodies.

NAVY GROG lemon

X X

oz. fresh

1

tablespoon honey

juice

oz. grapefruit juice

Lemon Hart Dark Jamaica Rum % oz. Lemon Hart Golden Jamaica Rum % oz. Lemon Hart Demerara Rum 1 oz.

Shake well with cracked fashioned glass, half water.

ice. Strain into

filled

with

ice.

a double old-

Add

plain soda

SILVER SEAS Ja

oz. lime juice

a

oz. Passionola

Js

oz.

orange juice

3 dashes Pernod anise

a oz. white Puerto Rico Rum 3 dashes Angostura Bitters 1 oz. Lemon Hart Dark Jamaica

Mix with cracked with crushed

ice

and

Rum 86*

strain into 10-oz. glass filled

Decorate with chunk of pineapple on spear. Serve with malt straw. ice.

RUM COLLINS Juice of 1 lime or % lemon 1 teaspoon sugar

2 oz. Lemon Hart Jamaica

Rum

Shake with ice, pour unstrained into Collins with sparking water.

glass

and

fill

SUNNY DAY

m oz. Lemon Hart Light Jamaica Rum OZ. lemon juice % oz. Falemum 1 dash Triple Sec Ja

Shake with

ice cubes. Strain into chilled cocktail glass.

OLD-FASHIONED HART In an old-fashioned glass, muddle 1 cube sugar with a

dash of Angostura

bitters;

glass with ice cubes.

Rum

add splash of soda.

1 oz.

Fill

Lemon Hart Jamaica

and 1 teaspoon Gamier Curacao. Garnish with

orange peel or

70

Add

slice.

KOFFEE KLOTCH 1 large 1/2

%

oz.

cyz,

scoop coffee ice cream

Lemon Hart Demerara or Jamaica Rum

brandy

& half

1 oz. half

2 tablespoons crushed ice Into the container of an electric blender

combine

all

ingredients; blend for 45 seconds; ser\'e in large coffee

mug.

STEER IT UP 2

oz.

Cognac

2 oz. Lemon Hart Jamaica Rum 2 tablespoons pineapple juice

lemon Dash Angostura Bitters Handful of crushed ice

Juice of

/2

Shake vigorously

in cocktail shaker.

Pack highball

glass with finely crushed ice. Strain mixtiure into glass. Stir until glass is frosted.

Garnish with:

Maraschino cherry, /2 orange slice and sprig of mint

(

THE WILLIAM TELL OR HOLEIN-THEHEAD

Crushed

ice

la oz.

Lemon Hart Demerara Riun

Apple

juice

151'

Fill

13-oimce old-fashioned glass with crushed

Add

151* rum;

with apple

ice.

Pour entire contents into top of electric blender. Blend one minute. Return to glass; decorate with apple and orange slice. fill

juice.

71

STUFFED SHRIMP Makes about 50 servings 3 pounds shrimp in

shells, fresh or

frozen

and thawed 4 quarts 1

(

16 cups ) water

tablespoon

salt

% teaspoon coarsely ground pepper 1 package ( 8 ounces ) cream cheese, softened to 1/2

room temperature

tablespoons horseradish

1 tablespoon 1/2

lemon juice

cups chopped parsley

Peel shrimp and

make

a shallow cut lengthwise

down

back of each so back will separate a bit during cooking and allow more room for stuffing. Combine water, salt, and pepper in dutch oven. Bring to boiling; cover pot and lower heat to simmer for 3 minutes. Immediately turn shrimp into a colander and rinse under cold running water. Throw a few ice

cubes on top of the shrimp to cool them

down

even faster.

Combine cream cheese and smooth. Spread cheese mixture

seasonings; beat until

down

cut side of each

shrimp then dip backs in parsley. Chill before serving with toothpicks.

PICKLED EGGS Makes 24 servings Often seen in California bars, these are a great— and nutritious— cocktail snack. They keep several weeks (

even without refrigeration. But the key to flavor is the little peppers used in their pickling. Trouble is, these peppers come under various names, depending potent

72

on brand. The peppers are called variously, hot cortidos, chiles encurtidos or chili peppers.

brands and terminology vary, spicing

spelling,

the same. There

is

chile

Though is

much

not always turmeric to turn the

peppers from an off-white to yellow, but the peppers consistently

measure about VA inches in length, not

counting the stems.

2 dozen hard-cooked eggs, peeled 2 bottles ( about 13 ounces each ) malt vinegar or

1/2

cups

distilled

white vinegar or cider

vinegar or any combination thereof 1 jar

(

IIJ2,

12 or 14 ounces ) or 2 jars

ounces each ) hot chile cortidos

(

(

7 or 8

little

yellow peppers

4

to

6 cloves

garlic,

halved

2 bay leaves 1 teaspoon salt

1 teaspoon 1 teaspoon /2

whole peppercorns mustard seed

teaspoon turmeric

Place eggs in glass, plastic, or stainless container. vinegar to another container.

Add

Add

peppers along with

their liquid, then

add

rest of ingredients, stirring to

dissolve turmeric.

Add

vinegar mixture to eggs. Eggs

add more vinegar. room temperature at least overnight and preferably several days. If you did not use malt vinegar, which is very dark, and want a more yellow color, add another li teaspoon turmeric to eggs, first making paste of turmeric with a little cold water. should be covered;

if

Let eggs stand

at

not,

Serve each egg with a pepper or two. Pickled eggs are also

good with potato salad instead of the usual

deviled eggs.

73

MARINER'S TUNA MOUSSE Makes 12 to 15 servings 2 envelopes ( 2 tablespoons ) unflavored gelatin 1 cup cold water 1 cup boiling canned chicken broth or bouillon 4 cans ( 6/2 or 7 ounces each ) tuna, drained 2 hard-cooked eggs, chopped ^ cup sliced stuffed olives /2 cup whipping cream, whipped 2 teaspoons lemon juice }2 cup mayonnaise 1 teaspoon dill weed H teaspoon grated lemon peel 2 tablespoons Lemon Hart Jamaica Rum or dry sherry Soften gelatin in cold water; add hot broth, stirring to dissolve.

To

container of electric blender, add 1 can of

the tuna along wdth the gelatin mixture. Cover and

blend smooth. (Or beat smooth

witli

an

electric mixer.)

Flake remaining can of tuna into bite-size pieces

and add to the pureed mixture along with the chopped eggs and the olives. Fold in whipped cream, mayon-

lemon juice and peel, and the rum or sherry. Turn into VA quart mold and chill until set. Unmold onto chilled platter. If desired, trim with flower made of sliced olives and gelatin glaze. To make the naise, dill,

gelatin glaze, soften 1 teaspoon unflavored gelatin in }i

cup Chablis or other dry white wine. In small sauce-

pan, heat and

spoon lemon atin

is

juice.

as thick as

Make of the

stir until

gelatin dissolves.

Place pan in ice and

Add

1 table-

stir until gel-

unbeaten egg white.

the floral design of stuffed-olive slices on top

unmolded mousse and spoon a

thin layer of gel-

atin over the garnish as well as the entire top of the

mold. Chill until

set.

Serve with assorted crackers and

with celery, radishes, and carrot

74

sticks.

MADCAP MUSHROOMS Makes 25 servings (Guests will enjoy nibbling these marinated mush-

rooms with

cocktails.

Drain the mushrooms and serve

with toothpicks for easy spearing. these tidbits If

is

that

A

nice thing about

you make them up the day before.

the unexpected happens and there are leftovers,

they'll keep a week or more in the refrigerator. But the mushroom flavor will sharpen the longer they soak, and the mushrooms may be more pickled than the

guests.

About 4 cups medium whole cup olive oil a cup Planters Peanut Oil % cup cider vinegar /4 cup lemon juice /4 cup chopped chives

fresh

mushrooms

}2

1 tablespoon Worcestershire sauce

minced minced parsley

1 clove garlic,

1 tablespoon /2

teaspoon crushed oregano

1/2 /2

teaspoons

salt

teaspoon pepper

A few drops bottled hot-pepper sauce Trim stems from mushrooms and save for soup, stew first gently washing mushrooms under

or sauce, after

cold running water, rubbing lightly with fingers to re-

move any

grit.

(

Mushrooms do not need peeling and

should not be peeled.

Combine

rest of ingredients in jar

lid or in plastic

to blend. Place

with screw-top

container with snap-on lid and shake

muslirooms

in glass, plastic, or stainless

75

container

and pour marinade

many mushroom crowns cover.

)

over.

(

You can have

in container as

Cover container and shake

marinade

as

will

to blend. Refriger-

ate overnight or longer.

Drain and serve with toothpicks as appetizer snacks.

SURFER'S CRAB DIP Makes about VA cups package ( 8 ounces ) cream cheese, softened to room temperature }* cup hght cream 2 teaspoons lime or lemon juice 2 teaspoons Worcestershire sauce 1 clove garlic, minced 1 can ( 6/2 or 7/2 ounces ) crab meat, drained 1

Beat cream cheese until smooth; gradually beat cream.

Then beat

in lime juice, Worcestershire,

in

and

garlic.

Remove bony and

pieces of cartilage from crab meat

flake or cut crab finely. Stir crab into cream-

cheese mixture.

Add

salt

and pepper

to taste. Chill.

Serve with chips or assorted crackers.

ROAST-BEEF BITES Makes 8 servings (An

absolutely great

Another time, serve

way

this

to use leftover roast beef.

marinated beef as a main-dish

salad. 1

pound thinly sliced (

about 2 cups

1 onion, sliced Ji

76

leftover roast beef

cup

olive oil

and separated

into rings

% cup red wine vinegar 2 tablespoons minced parsley 1

tablespoon capers

1

teaspoon crushed oregano

1 teaspoon

teaspoon

/2

dry mustard salt

M teaspoon pepper

Layer

slices of

beef in shallow baking dish.

onion rings. Combine

remaining ingredients

over meat. Cover and

let

Top with and pour

marinate in refrigerator 3

hours or longer. Drain and serve with icebox rye or crusty bread as a cocktail nibble.

SAND BOX CHEESE MOLD Makes 12 to 15 servings % pound sharp cheese, shredded pound blue cheese, crumbled

to

make 2 cups

Ji

}2

package ( 3 ounces ) cream cheese cup dry sherry or Port wine

J2

teaspoon Worcestershire sauce

/2

teaspoon paprika

1

1 clove garlic,

minced (optional)

Dash cayenne pepper Let the cheeses come to room temperature, then blend them together with fork. Gradually beat in wine. Add seasonings. Beat with electric mixer or in electric

blender until smooth. (If a few lumps of cheese remain, don't panic— they re fun to bite

into.

)

Add

salt

to taste.

Spoon into oiled 3-cup mold and chill until set. Unmold onto chilled platter. Serve with assorted crackers. Fresh fruit, like apples, pears and grapes are also good accompaniments.

77

/

Rum Warmers Perhaps the only thing as enticing as languorous tropdining and drinking, shaded from the sun beside

ical

a hot sand beach or lolling in the path of a seaside

moon,

is

the sensuous pleasure of drowning a chill in

hot draughts and gusty food after a day on slopes or the 40-yard line, hard

tlie ski

up against a great log

fire

widi a raw wind hammering at die window panes.

On

such a thought, the editors, in a burst of mellow-

decided to add herewidi a bonus in the form of

ness,

a section on cold-weadier delights in the areas of table

and

tippling.

Here

is

yoiu: classic

needless to say, but here possibly a few goodies to

hot buttered rum,

much more

besides, and which you haxe not yet been is

introduced.

JAMOCHA Hot coflFee Cinnamon Whipped cream a lump sugar 1/2

oz.

Lemon Hart Jamaica Rum

Place a silver spoon in a sour glass (a small oldfashioned glass will do )

.

Add

sugar,

rum and

a sprin-

kling of cinnamon. Fill with boiling hot coflFee float

and

whipped cream on top.

JAMOCHA EXPRESSO 1

lump sugar lemon zest Jigger Lemon Hart Jamaica

1 strip

1

Fill 8-oz. glass or

Rum

mug with piping hot Expresso coflFee

and sprinkle with cinnamon. This may

also

be served

iced.

79

THEA LA RUSSE Into a

if

lemon stuck you wish. Add

Lemon Hart Jamaica Rum.

Fill the glass

12-oz. glass, place a slice of

tall

with a clove and 1/2

oz. of

1

teaspoon of sugar,

with strong hot or iced

tea.

(

If iced,

add

several ice

cubes to the glass.) Decorate the glass with lemon zest or fresh mint leaves.

HOT BUTTERED RUM 3

oz.

Lemon Hart Jamaica Rum

lemon peel stick cinnamon or 2 cloves

1 twist 1 1

Boiling water

Butter

Place rum, lemon peel, clove and cinnamon in a heavy

mug. Fill vdth boiling water and on top. Stir well.

float a

pat of butter

HOT TODDY VA oz.

Lemon Hart Jamaica Rum water

3

oz. boiling

1

cube sugar

Serve in an old-fashioned glass with a spoon. Garnish

with a

slice of

lemon.

BLACK STRIPE Recipes for this classic hot drink authority

to

another,

but

all

may

vary from one

include honey

and

Jamaica Rum.

Mix

Rum

1

teaspoonful of honey with

IJ2

oz. of

Jamaica

in a pre-heated glass (5)2-oz. toddy, 6-oz. old-

fashioned glass or a cup). Fill with very hot water.

80

CAFE GROG IN DEMITASSE 1 oz. 1

Lemon Hart Jamaica Rum

teaspoon Cognac

Slice of 1

cube

lemon

of sugar

Mix rum, Cognac and sugar in a demitasse cup. Fill coflFee and add the slice of lemon.

with very hot black

HOT EGG NOG Egg Nog recipes The one

are as varied as are

Egg Nog

mixers.

upon is that the mixture must include egg, milk and be dusted with nutmeg. Beyond that, everyone is at loggerheads. A Hot Egg Nog is a comforting and nutritious drink. thing

all

are agreed

% oz. Lemon Hart Jamaica % oz. Puerto Rico Rum % oz. Cognac 1 egg yolk 1

teaspoon sugar

3

oz.

Rum

hot milk

Mix sugar and egg in a pre-heated mug or cup. Add rums and Cognac and fill slowly with hot milk, stirring constantly. Dust with nutmeg. Note: Hot Egg Nogs can be prepared with other combinations of spirits, such as whiskies, apple brandy etc.

FIRESIDE 3

qts.

RUM PUNCH

hot coffee

1 qt. vanilla ice

a bottle

cream

Lemon Hart Jamaica Rum

Place ice cream and rum in a punch bowl with no and pour over hot coffee. Serve immediately.

ice

81

HOT MILK PUNCH 1 teaspoon sugar 1

dash Angostura bitters Lemon Hart Jamaica

1 oz.

8

Rum

Cognac

1 oz.

oz. hot

milk

Dissolve the sugar in a

Add

blender.

little

hot milk and pour into a

the ingredients and mix for a full min-

pour into a pre-heated large

ute, then

mug and

dust

with nutmeg.

NOTE: When Trader Vic replaces the Jamaica Rum and Cognac with VA oz. of Puerto Rico Rum, he calls it a "Hot Rum Cow."

TOM & 1 oz.

JERRY

Lemon Hart Jamaica Rum

Ja

oz.

Cognac

4

oz.

hot milk

legg 1 teaspoon sugar }i

Mix

teaspoon nutmeg

the egg yolk, sugar, rum.

Cognac and nutmeg

a preheated 10-oz. cup or mug.

egg

to a firm consistency

hot milk

Whip

in

the white of the

and add. Then pour in the Dust with nutmeg.

slowly, stirring constantly.

HOT GROG 1 oz.

Lemon Hart Jamaica Rum

1 tablespoon /2

lemon

juice

teaspoon sugar

Mix in a china mug or heavy glass. Fill with hot tea. Garnish with twist of lemon and/or cinnamon stick. 82

HOT BUTTERED RUM AND CIDER Recipe from The Old Drovers Inn, Dover Plains, N. Y.

Hard apple cider

Rum

1 oz.

Kght Puerto Rico

2

Lemon Hart Jamaica Rum

oz.

oz. Cognac Cinnamon stick

J2

1 teaspoon butter

Lemon twist Cloves

Ground nutmeg In a pint mug, melt the butter with a water.

Add

little

boiling

rums, cognac, lemon twist, 3 whole cloves,

2 pinches of nutmeg and a small cinnamon

stick. Fill

with hot hard cider.

ALPINE CHEESE BALL Makes 12 to 15 servings (This quartet of cheeses makes a tasty spread with crackers for nibbling cozily

151 proof flavor.

rum

is

by the fire. Demerara Grand Slalom in

the secret to the

The blender

is

the secret to

how

easy this

is.

8 ozs. Tillamook or mild Cheddar cheese,

shredded to make 2 cups ( 4 ounces ) whipped pasteurized blended cream cheese and blue cheese a cup cottage cheese /4 cup crumbled blue cheese

1 foil carton

1

tablespoon Dijon-style prepared mustard

1

tablespoon

J2

Lemon Hart Demerara Rum 151** cup chopped walnuts, pecans, or almonds 83

Let Tillamook and the foil carton of whipped and blended cream and blue cheeses come to room temperature. Then blend them together with a wood spoon. Add the mixture to the container of an electric blender and blend at high speed until light and fluflFy.

Add

the cottage cheese and the crumbled blue cheese

along with the Dijon mustard and the

151*"

Demerara

rum. Blend in blender until just mixed.

Turn out onto

foil,

using rubber spatula to scrape

sides of container. If cheese mixture

is

too soft to

wrap it in the foil and chill until firm enough work with. Then shape in a ball and roll the ball in the chopped nuts. Chill well— at least 4 hours. Remove the ball and let stand at room temperature shape,

to

about 1 hour before serving with assorted crackers.

SWISS CANAPES Makes 2 to 3 servings 16

slices

icebox rye bread

/2 cup mayonnaise 3 tablespoons finely chopped onion 1 teaspoon Dijon-style mustard 1 teaspoon minced parsley Dash cayenne pepper 8 ounces sliced process Swiss cheese (1 ounce per slice)

Mix mayonnaise, onand cayenne. Spread mayon-

Toast icebox rye on both ion,

mustard, parsley,

sides.

naise mixture on rye toast.

Cut cheese in rounds to fit toast and place a cheese round on top of each mayonnaise-spread slice of toast. Broil about 3 inches from heat until the cheese puffs— 2 to 3 minutes. Serve immediately. 84

FRIED CHEESE FONDUE (Cheese doesn't have to be melted to be fondue— it can be fried. Wedges of Camembert are coated in bread crumbs and toasted in hot fat. The cheese comes out golden and crusty with a center that's warm and soft. Often called fried cheese, this easy fondue has long been familiar to Europeans. Let guests fry their own cheese, just as they would cook their own cube of beef for beef fondue.

)

package {5% ounces ) Camembert, chilled egg white, beaten just to blend Very fine dry bread crumbs ( about Ji cup ) 1 1

Dash salt Dash paprika Cut the half-moon of cheese into 8 wedges. Dip each wedge of cheese into the egg white, then into the bread crumbs which have been combined with salt and paprika.

Arrange the crumb-coated cheese on a wax-paperlined tray

coated but

and still

chill until

time to

fry.

Or cook

the

cold cheese immediately.

Heat cooking oil to 375 degrees in electric beef fondue pot. If your fondue pot is not electric, first heat the oil in a pan on the kitchen range and transfer to the fondue pot.

Let guests spear a wedge of the coated Camembert on long-handled fondue forks and fry in the deep hot fat about 1 minute. Drain briefly on paper towels, then eat immediately. If you like, serve thin toast or crackers on the side. Allow about 1 package Camembert per person. The egg white and bread crumbs go slightly further.

85

QUICHE CANAPES Makes about 2 dozen 2 cups

sifted all-purpose flour

1 teaspoon salt

% cup shortening 4 to 8 tablespoons cold water 8 eggs, beaten to blend 1

1

}2 32

cup milk can

(

6% or 7)2 ounces ) crab meat, drained

and flaked ( bony bits removed ) or 1 cup cooked or canned shrimp, chopped cup shredded sharp process cheese cup chopped stuffed olives

1 teaspoon salt }i

teaspoon pepper

Few drops bottled hot-pepper sauce together flour and the 1 teaspoon

Sift

salt;

cut in short-

ening until the mixture resembles small peas. Sprinkle

with a tiny bit of the cold water, tossing with a fork. Continue sprinkling and tossing just until the dough will hold together when pressed— use only as much

water as absolutely needed. Take dough in hands and press firmly together to form a ball. Let stand 10 minutes. Divide dough into fourths; roll each section out to % inch thickness

circles. Fit

each

on

Cut each

section into six 4-inch

circle into well

greased 2-inch muflBn

lightly floured surface.

cup.

each pastry-lined cup %

with combined oven (400 degrees) 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before removing quiches from muflBn pans and then serve immediately. Fill

remaining ingredients.

86

Bake

full

in hot

FRIED ZUCCHINI STICKS Makes 12 to 15 servings 4 large zucchini 1

cup

}2

teaspoon

sifted all-purpose flour salt

% teaspoon pepper % teaspoon Parmesan cheese 1 egg, slightly beaten 1

cup milk

1 tablespoon salad oil

Cut each half in half Cut crosswise about every three inches.

Slice zucchini in half lengtliwise.

lengthwise. Set aside.

Mix

flour, salt,

pepper, Paniiesan and egg. Slowly

add milk, mixing well. Add oil and beat and creamy. Dip sticks into batter, once for thin thicker coat

is

until

smooth

coat, or

if

a

on

desired, dip a second time. Drain

wire racks.

Deep

fry

(375 degrees) a few

at a

time 4 to 5

minutes, or until golden brown.

SWEET-SOUR PEACH SAUCE Makes about 1 cup 1 jar

(

12 ounces ) peach preserves

preserves,

if

(

or apricot

preferred)

2 tablespoons chopped pimiento 1 tablespoon vinegar

Combine

ingredients in saucepan and cook

until the preserves are melted. Serve slightly at

and

stir

warm

or

room temperature. 87

REUBEN BALLS Makes 12 to 15 servings (These appetizer meat

balls

depend

for flavor

upon

corned beef and sauerkraut— two of the key ingredients in that grilled sandwich, the Reuben. Thus the

name. 1

can

/3

cup butter

(

12 ounces ) corned beef

chopped minced teaspoon pepper

1 onion, finely

1 clove garlic, /2 /2

teaspoon bottled hot-pepper sauce

Ji

cup

flour

2 eggs, beaten to blend 2 cups well-drained sauerkraut 1 tablespoon chopped parsley 2 eggs, beaten to blend 2/2 cups toasted fine dry bread crumbs

Deep hot fat for frying Grind corned beef and kraut together through food chopper. In butter, saute the onion and garlic until

onion

is

tender.

Cook and

Add ground

stir until

corned beef and kraut.

heated through.

Add

flour,

blend-

ing well.

Add stir

small amount of the hot mixture to two eggs;

eggs back into the hot mixture.

Remove from

and chill for easier handling. Shape mixtiure into small balls— about

heat

1 inch in

diameter. Roll balls in flour, then dip in the remaining

2 eggs and

warm

roll in

the dry bread crumbs. Let balls

room temperature before Fry Reuben Balls in deep hot

until

to

fat (375 degrees) browned; drain on nicely paper towels and serve

hot with toothpicks.

88

frying.

A nice touch is to set out a bowl of sour cream for dipping the Reuben Balls.

STEAK TARTARE (

This mixture of raw ground beef has become a popu-

lar

canape. Tartare

is

deceptively simple.

The

secret

is

have top quality, very fresh beef. Sirloin is the genthough tenderloin is preferred by some. The meat should be well-trimmed of fat and it should be ground twice. Don't buy the beef any sooner than you have to and then run right home and fix— and eat to

eral favorite,

—this beef in the raw.

% pound beef sirloin,

fat

well-trimmed and

twice ground 1 teaspoon salt }i

teaspoon pepper

/2

teaspoon dry mustard

/2

teaspoon Worcestershire sauce

Dash bottled hot-pepper sauce 1

tablespoon drained capers

1 tablespoon

2 scallions

(

chopped parsley

green onions ) white part only and

very finely chopped

2 anchovy fillets, mashed 1

(

optional

egg yolk

Icebox rye bread or pumpernickel

Combine ingredients, mixing the bread

is

saved for

mound with the bread. Some people prefer

just to blend.

later.)

(Of course,

Serve the tartare in a

not to mix the egg yolk in with

meat but rather they make a slight indentation in mound of ground seasoned meat and drop in the egg yolk. Then it is forked into the meat as the tartare is spread on the bread. the

the top of the

SWISS

BACON BITES

Makes 20 servings Sliced white bread 2 tablespoons butter, melted

2 egg whites /2

teaspoon

J*

teaspoon pepper

salt

la cups shredded Swiss cheese

% cup finely chopped green pepper 3 slices bacon, finely diced Using a 2-inch cookie

cutter, cut

Toast the rounds on one side under

20 bread rounds. Brush un-

broiler.

toasted sides with the melted butter.

Beat egg whites,

and pepper

salt

to

stiflF

peaks; fold

the shredded cheese and green pepper into the beaten whites.

Spoon the cheese mixture onto the buttered

bread rounds and sprinkle with the bacon. Arrange on cookie sheet or broiler pan and broil 5 inches from heat 10 minutes or until bacon browns and cheese melts. Serve hot.

EGGPLANT PROVENCAL Makes 8 to 12 servings 1

medium eggplant

Olive

cut in eighths lengthwise

oil

a cup olive oil 2 cups finely chopped onions 1 clove garlic, minced 1 teaspoon each, /2

teaspoon each,

crushed basil and sugar salt

and sugar and oregano

pound, 12 ounces ) tomatoes 2 cans ( 6 ounces each ) tomato paste

1

90

can

(

1

teaspoon Worcestershire sauce

1

Dash Cayenne tablespoon capers with liquid

1

Brush the eggplant well on all sides with olive oil. Arrange skin side down on jelly roll pan; sprinkle with salt and pepper. Bake at 400 degrees 20 minutes. Chill. Saute in % cup olive oil, onion and garlic until tender. Add rest of ingredients except capers. Cover and simmer 1 hour. Uncover and let cook down about IJ2 hours, stirring now and then to prevent sticking. Cool;

chill.

Two

hours before serving slice eggplant

crosswise in 1-inch pieces. Arrange in serving dish and

pour

/2

cup of sauce over eggplant. Sprinkle with

ca-

pers and juice and return to refrigerator. Serve with toothpicks.

Remaining sauce

will

keep one week in

refrigerator or freezer.

BABY RIB BITS 2 pounds baby spare ribs a cup water /4 cup soy sauce }i cup dry Vermouth, Chablis or other dry white wine % cup vinegar }i cup brown sugar 2 cloves garlic, minced /2

teaspoon

salt

a teaspoon ginger If desired,

have butcher saw slab of

ribs

lengthwise

Cut ribs in 1-rib portions. Arrange in meaty side down. Turn and brown bone side

against the bone. skillet

over

medium high

needed. Drain

heat.

off fat.

Brown well, turning again as Combine rest of ingredients 91

(and water, if needed) and pour over ribs. Cover and simmer 40 minutes or until tender. Makes about 16 appetizers

if

ribs cut in half.

STUFFED MUSHROOMS Makes 15 servings 15 large fresh mushrooms

chopped

2

scallions, finely

1

green pepper, finely chopped

2 tablespoons butter 1 cup Chablis or other dry white wine 3 tablespoons lemon juice 1 tablespoon Worcestershire sauce

3 canned pimientos, Parmesan cheese

finely

chopped

Remove stems from mushrooms; chop

stems finely

and green pepper in butter; add chopped mushrooms stems, lemon juice, wine and Worcestershire. Simmer imtil the sauce is almost absorbed. Add pimiento. Season to taste with salt and and

reserve. Saute scallions

pepper. StufiF

mushroom caps with

sprinkle with Parmesan.

Bake

the sauteed mixture and in

moderate oven (350

degrees) on cookie sheet about 8 minutes. Serve hot.

HOT MUSTARD SAUCE Makes about % cup % cup dry mustard a cup boiling water 1 tablespoon salad oil 1

teaspoon

salt

Blend dry mustard with the boiling water smooth. Stir in the oil and

92

salt. Chill.

until

PASTRAMI KABOBS skewered snacks with Demerara 151 proof rum. The something diflFerent in the meat department for these kabobs is pastrami, though ham or corned beef make good stand-ins. Show oflF in front of guests with crepe pan or electric skillet when (

Fiery drama

is

added

to

igniting the sauce. 1/2

pounds unsliced cooked pastrami, ham or

corned beef, cut in

/2-inch

cubes

2 tablespoons butter 1

onion

Fresh or canned pineapple chunks

(

drained

if

canned M-inch squares of green pepper

Small fresh mushroom crowns

% cup orange juice 2 tablespoons

Lemon Hart Demerara Rum

Bamboo skewers, about 8 inches First cut onion in small pieces. Start

151**

in length

by quartering the

onion and then slicing each quarter in

half, crosswise.

Now split each piece of onion in half with your fingers. On the skewers, alternate pastrami, piece of onion, mushroom

pineapple, green-pepper square, and

that order but adding a second piece of

end

as an anchor. Melt butter in

skillet at least

brown

all sides.

in

at the

9 inches wide. Place

skewers in hot butter and saute over heat, turning to

meat

Add

medium high

the orange juice

and simmer 2 minutes. Add the rum and

ignite.

When

flame dies, spoon any sauce over kabobs and serve. (

Sauce makes enough for 4 kabobs.

93

LITTLE FRANK FONDUE Makes 25 to 30 servings 2 cups packaged pancake mix 1/3 cups water 2 packages

(

12 ounces each )

little

wieners

Heavy bamboo skewers or fondue forks Fat for deep frying

Combine pancake mix and water, beating just until Have batter and the cocktail franks near the

smooth.

fondue pot so guests can cook their own wieners. Fat should be 375 degrees. If your fondue pot is not electric, first heat the oil or other fat in a saucepan on top of your kitchen range. Then reheat it from time to time as the temperature cools down from use.

For the fondue, guests spear

their

own

cocktail

franks on skewers or longhandled forks, then dip the

franks in pancake batter and lastly into the hot fat to fry until nicely

brown—about 2 minutes.

Nearby, have an assortment of catsup, mustard or bottled barbecue sauce for dipping. Or make Sweetsour Peach Sauce and

94

Hot Mustard.

ifl

BHK ^^1

Create your tropical rum drinks

^

I ^^

with ^^* Lemon Hart's Mixing Glass This distinctive mixing glass has

a

chrome-plated

top

pouring spout. Handsomely decorated with a Ronald Searle caricature and

witli a

exotic

rum drink check or

tropical

recipes.

Send

a

money order for $3.50 to Mr. Lemon Hart with the coupon below

for

your mixing

glass.

Mr.

Lemon

Hart's Mixing Glass

P.O. Box 476, Trenton, N.J. 08607

Enclosed please find $

for

mixing glass (es).

Name. Address, City State.

-Zip. .-I

95

JAMAICA RUMS-Both Lemon

Hart Jamaica Dark and Jamaica Golden are ideal for Planter's Punch or Hot Buttered Rum. These rums are assuringly rich, and mellow, with a delightful pungent flavor.

DEMERARA

RUMS-Ideal

for topping off fancy

mixed rum drinks, since Demerara Rums are heavierThe bodied and less pungent than Jamaica Rums. .

higher 151"

is

.

very popular in cold climates as "a

.

little

goes a long way."

WHITE DEMERARA RUM-Light

and smooth,

perfect for Daiquiri Cocktails.

LEMON HART MAI

TAI~This is the finest, fullyMai Tai Cocktail on market. Lemon Hart Demerara rums are used

prepared, ready-to-serve bottle the

exclusively.

^W) 96

:?,

JULIUS WILE SONS & CO., INC., SOLE U.S. AGENTS

^

MR.

LEMON HART'S

M(o)M@/A\]LMi/A» This novel guide to refreshing entertainment contains a never-before-published assortment of delicious icy rum drinks, plus unusual dip and hors d'oeuvres recipes. These kitchentested, tempting recipes from Polynesia, the Caribbean, Tahiti, Indonesia, Mexico and the Orient have been carefully compiled by two noted food writers during extensive travels abroad.

i

Easy \a prepare

— with

all

the necessary ingredients readily

available, MR. LEMON HART'S TROPICAL TREATS you an exciting and unforgettable experience!

A PYRAMID BOOK 950

promises

Printed

in U.S.A.

vrvTi