Panama City News-Herald from Panama City, Florida on March 4, 1973 · Page 87
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Panama City News-Herald from Panama City, Florida · Page 87

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Panama City, Florida
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Sunday, March 4, 1973
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Page 87
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Smart Cooking nisli Stuffed Steak I toll This week, Food Editor Marilyn Hansen prepares authentic recipes from Spain. Says Marilyn: "My family and I were invited to a gala evening at the Rainbow Room in New York during the 'Fortnight of Spain/ After the festivities, we went back to the kitchen and met Master Chef Javier Lacunza Oscoidi. He was glad to share some recipes with me—and you!" STUFFED STEAK ROLL (Relfeno de Came) 2 tablespoons water 2 tablespoons butter or margarine 12%-3 lb. round or flank steak, about 11nch thick 10 green pbniento-stufled 2 slices Serrano ham or boiled ham, cut into % inch strips 2 carrots, peeled and cut into % Inch strips 1 Jar (4 on.) pbnientos, drained and cut In % inch strips SaN Pepper Flour 4 teaspoons olive oil 1 can (10% ozs.) beef bouillon, undiluted % cup Spanish sherry % cup dry white wine 1 bay leaf 1 teaspoon peppercorns % teaspoon oregano leaves Parsley 1. Beat eggs in small bowl with water. Heat 1 tablespoon butter in skillet. Add eggs and cook until eggs are set. Turn omelet onto plate and cut in Vi. -inch-wide strips. Set aside. 2. Slice round steak the long way, parallel to the table, but not quite through, so it opens like a book. Pound meat with edge of plate to flatten slightly. 3. Starting with a row of olives in the center, arrange egg strips, ham, carrots and pimiento in alternating rows on the cross grain of the meat. 4. Season with l A teaspoon salt and a few twists of pepper from mill. Roll up meat and tie on the cross grain. Preheat oven to 325°F. 5. Rub meat with 1-2 tablespoons flour. Heat olive oil in Dutch oven and brown meat evenly on all sides. 6. Add bouillon, sherry and wine, bay leaf, peppercorns and oregano. Bring to boiling. Cover and bake 1V4 hours, turning meat after 45 minutes. 7. Remove meat from broth, remove string and keep meat warm. Bring broth to boiling and boil about 8-10 minutes to reduce to 2 cups. 8. With knife on a board, blend 1 tablespoon butter with 3 tablespoons flour, making a King: 19 mg. "tar, Tie alter tile aitertfe.Atotigh, slow job... btit a good one. And now therefctme to relax vvMi the hJ-bodfed flavor only one cigarette delivers... This...is the L 8 M moment Warning.- The Surgeon General Has Determined That Cigarette Smoking Is Dangerous to Your Health. beurre manic. Add to boiling broth, beating with wire whisk until sauce comes to boiling. Strain. 9. Cut Relleno de Carne in thick slices. Garnish with small bouquet of parsley. Serve sauce separately. Makes 6 servings SEVEN PEAKS SURPRISE DESSERT (Postre Sorpresa Siete Picos) 1 pint chocolate ice cream 1 pint strawberry ice cream 1 pint vanilla ice cream Dash salt 1 cup egg whites (about 9), room temperature 1 cup sugar % cup medium-dry Spanish sherry 1 8-inch-round, 1-inch-thick yellow-cake or sponge-cake layer 7 slices canned pineapple, drained 7 canned cling peach halves, drained Sherry Marmalade Sauce (recipe follows) The Master Chef shows • stuffed veal roll to Marilyn's daughter, Carls (center), and her teenage friend, Jean Seltt. "Veal's so expensive," explains Marilyn," "we used steak, instead." 1. Line 8-inch layer-cake pan with heavy-duty foil, allowing extra for folding over. 2. Spoon ice cream, one flavor at a time, into pan, making 3 layers. Cover with foil, place in freezer until very firm. 3. Add salt to egg whites and beat in large bowl with ejfic- tric mixer until foamy. Gradually beat in sugar 1 tablespoon at a time. Continue beating until stiff peaks form. 4. Gradually add sherry, continuing to beat at high speed. Continue beating until stiff, set aside. 5. Place cake layer on sheet of brown paper and place on cookie sheet. Take ice cream from freezer, remove foil; place ice cream on cake layer. Arrange pineapple slices on top of ice cream, top with peach halves, rounded side up. 6. Preheat oven to 450°F. Working quickly, drop a Number 8 star tip into a pastry bag; fill with meringue. Pipe meringue decoratively on sides and top of dessert, covering completely. Accent the tops of the seven peach halves, making the "siete picos." 7. Bake about 2-3 minutes, until meringue is lightly browned. * Transfer to serving plate. Serve with Sherry Marmalade Sauce. Makes 12 servings •Or place dessert in freezer up to 1 day ahead of time. Bake as directed in step 7 to brown meringue. Use large knife dipped in hot water to cut, as fruit will be frozen solid. SHERRY MARMALADE SAUCE 2 cups orange marmalade 1 cup Spanish sherry f 1. Combine marmalade and sherry in medium saucepan. Heat to boiling, stirring. Reduce heat and simmer 5-10 minutes until syrupy. Serve warm. Makes about 3 cups FAMILY WEEKLY. March 4,1973 I 17

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