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THURSDAY, MAT T, 1988 (ARK.)' COURIER NCWl PAGE V3BB& Easy Entertainment: Dessert and Coffee By CECILY BROWNSTONE Associated Press Food Editor i "Want an easy way to entertain? Ask your friends to come after dinner for dessert and coffee. What to serve? We borrowed this idea from "Delectable Desserts" by Ann Seranne (Doubleday) — a book that's crammed full of recipes for divine tasting dishes. These cream puff swans, fancy as they look, are simple to make, so don't let them scare you! And just because it's springtime, serve them with Strawberry Sauce. Have the coffee to go with the dessert hot, strong and clear, and everyone will be happy. We found Miss Seranne's directions for making the cream puff swans work well. Here they are: CR AM PUFF SWANS Ingredients; ^ cup hot water, K cup butter, pinch salt, % teaspoon sugar, IS cup plus 1 tablespoon all- purpose flour, 2 eggs (unbeaten). Method: Pour the hot water over the butter in a saucepan and stir until the butter is melted. Add the salt and sugar and bring the mixture to a rapid boil. Add the flour all at once, raise the saucepan over the heat, and stir vigorously until • the mixture comes away cleanly from the sides of the pan and forms a ball in the center. Remove from the fire and add the eggs, one at a time, beating vigorously with a wooden spoon after each addition until the batter Is thick and glossy. The batter must be thick enough to hold its shape and if the eggs are very large it may not be necessary to add all of the last egg. Maybe half, maybe three-quarters of the last egg is all the paste will take and still hold its shape. Or if the eggs are small, it may be necessary to add an additional yolk. Sometimes the stiffly beaten white of an egg worked into the final paste will give it just the right consistency. To make the swans drop 4 large tablespoons of the paste in mounds on a buttered baking sheet, 3 inches apart. Press one side of each mound with the spoon, to flatten and elon- gate it slightly (this makes the tail of the swan). Put the remaining pastry Into a pastry bag fitted with a plain round tube about the size of a dime. Press out S-shaped pieces onto a buttered pie plate to simulate swans' necks. Bake puffs and neck- shaed pieces in a very hot oven (450 degrees P) until puffed to twice their size. Reduce the oven temperature to 300 P and bake until they are dry. The necks must be removed sooner than the puffs. To fashion swans, cut one-third from the top of each large puff and fill the puff with whipped cream, sweetened and flavored to taste. Cut the top into halves and press them Into the filling on either side to represent the wings. Insert the neck into the filling. LAST STRAW?-Adding a touch of whimsy or whatever to the summer fashion picture, Schiaparelli comes up with these braided-straw eyeglasses with pigtails. This Paris model wears them and a hat in the same bright yellow straw. With Prices Down, Now's Time To Enjoy Favorite Beef Cuts Plan a beef dinner and you'll please the whole family. Supplies of beef continue plentiful, so now's the time to bring out all those favorite pot roast, Swiss steak and short rib recipes.' Here are two beef dishes which are especial favorites with the men: Sweet-Sour Short Bibs 3 pounds short ribs Salt, pepper, flour, lard I cup sliced onions 1 clove garlic I 1 ,? cups hot water 1 small bay leal U cup vinegar 3 tablespoons brown sugar ^ cup catsup Have short ribs cut into individual servings. Remove excess fat. Sprinkle with salt and pepper and dredge with flour. Brown well on all sides in a large skillet in several tablespoons hot lard or other fat. Remove to a Dutch oven or other large heavy pan. Cook onions and chopped garlic in fat until soft; add to short rite. Combine remaining ingredients and Vi teaspoon salt and pour over ribs. Cover tightly and cook over low heat until tender, 2Vj to 3 hours. Remove ribs to a serving platter and keep warm. Pour most of fat from drippings, stir in 2 tablespoons flour and enough water to dilute to strength desired. Cook until thickened. Serve short ribs and gravy on hot buttered noodles. 4 servings. Barbecued Pot Roast 3 pounds beef pot roast Salt, pepper, lard H cup water 1 8-ounce can tomato sauce 3 medium onions 2 cloves garlic 2 tablespoons brown sugar 14 teaspoon dry mustard Ik cup lemon juice Vt cup catsup 1 tablespoon Worcestershire sauce Sprinkle meat well with salt and pepper. Brown in a Dutch oven or other large, heavy pan in several tablespoons hot lard. Add water, tomato sauce, thinly sliced onions and HENS Fresh Dress'd By Market. . . Luttrell Specie!! GROUND BEEF Fresh Pure ib. 29c Fresh Tender RIB TIPS u. 190 u. 390 U.S. Choice Arm or CHUCK ROAST Luttrell Special! PARKAYOLEO 4, SI Eagle Brand mlLR Special Can Special Value! No. 360 Size SUNKIST LEMONS BOZ 540 PLUS VA Lb. MeCormick TEA Absolutely FREE! MIRACLE WHIP P t. 29c How Much Are You Paying? FROZEN FOODS • Baby Limas • Cut Okra • Broccoli Speaks • Cauliflower • Brussells Sprouts Stock Up Now! 10 Oz. Pkg. 19 c Pepsodent (Reg. 94c Value) TOOTH PASTE 2SSL690 Betty Crocker PIE CRUST Pkg. Gerber's BABY FOOD ... Doz. Cans 150 800 Lipton . FROSTEEMIX 2,, 250 Self Polish SIMOHIZ 590 Marc. Cherries & OLIVES 2 3/4 Oz. Jars 2 ,„ 290 Complete Supply of Deep Freeze Wrap! LUTTRELLS Call 2011 —M A R K E T— Chick, & Sixth St. Oven Meals Save Fuel, Fuss Oven-cooked me»l» i«ve fuel, dlBhwuhlnc and fuu. Next time you make • meat stew, try cooking It In the oven. The last hour of'bsk- ing, pop In with It »n oven-made dessert, such as an apple betty. Oven-B«f Stew 1 pound beef »tew meat Salt, pepper, flour 3 tablespoons lard 2 medium onions, chopped chopped garlic. Cover and cook over low heat IV, hours. Combine remaining Ingredients and pour over meat. Cover and continue cooking for 1 hour or until meat Is very tender. Remove roast to a hot platter. Skim most of fat from gravyt dilute with water to suit taste, then thicken with 2 tablespoons flour mixed to a smooth paste with a little water. 6 servings. 1% cupe water 1 can condensed tomato soup 1 small bay leaf 3. whole cloves 1 stalk celery, sliced 4 carrots, sliced 3 medium potatoes, cut In eighth! 1 cup canned ocas IS ox. can) Cut meat Into 1 inch cubes; sprinkle.with salt and pepper and roll In flour. Melt lard in a skillet and In it brown meat thoroughly. Transfer meat to a 2 quart casserole. Lightly brown onion in fat; add to meat. Heat water with tomato soup and pour over meat. Add seasonings and celery. Cover and bake in a 325 F. oven for I'i hours. Add vegetables, sprinkle with salt and pepper, and mix well with meat. Cover and continue baking for 45 minutes. 4 servings. , . >-. i ** -I* ._ Fill that ahskex with. 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