The Times-Tribune from Scranton, Pennsylvania • 53

This Restaurant Recipe Is a Winner CRAB BISQUE (This recipe was submitted by Jack Cooper, of Cooper's Seafood House, 701 N. Washington which recently was presented with the Gourmet Diners Club of America Silver Spoon Award. The bisque recipe appeared in the January issue of Bon Appetit magazine. cup (IV2 sticks butter) IV2 medium4 onions, minced 1 medium carrot, finely minced V2 stick celery, finely minced 1 teaspoon flour 1 teaspoon chopped fresh parsley 1 teaspoon seafood season ing V4 teeaspoon celery salt Va teaspoon freshly ground white pepper 1 quart (4 cups) milk, heated 3 tablespoons Madeira V2 pound lumb crab meat Salt Melt butter in medium saucepan over medium high heat. Add vegetables.

Saute until soft. Reduce heat to medium and add flour, whisking constantly until smooth. Cook 5 minutes, whisking frequently. Stir in parsley and seasonings. Gradually add milk, stirring constantly.

Add Madeira, crab and salt to taste. Simmer 15 to 20 minutes. Do not boil. Serve hot. If bisque is thicker than desired, stir in whipping cream to thin.

Serves 6. Area restaurateurs may submit recipes to Christine Vanstw, Food Editor, The Scranton Times, 149 Penn Scranton, Pa. 18505.) SUNDAY TIMES, NOVEMBER 7, 1982 Harvest Special and Festive Holiday Recipes in Advance IT' vs 4j "4fek fit: .4 A (, i 'A hi .4, i If- -to-. i ACORN SQUASH PUFF 2 large acorn squash, about 2 pounds each cup butter or margarine 2 tablespoons brown (sugar V2 teaspoon salt teaspoon freshly grated orange peel Va teaspoon ground nutmeg Dash pepper 4 eggs, separated V4 cup chopped pecans Cut each squash in half. Scoop out seeds.

In large, covered saucepan steam squash in 2 inches boiling water 30 to 35 minutes or until tender. Drain and scrape pulp (about 3 cups) from squash shells. In large bowl of electric mixer blend squash on low speed until smooth. Add butter, brown sugar, salt, orange peel, nutmeg and pepper. Blend until smooth.

Add egg yolks; beat until light. In small bowl of electric mixer, beat egg whites on high speed until stiff. Fold into squash mixture. Pour into a Yk quart souffle or baking dish. Sprinkle with pecans.

Bake in a 350 degree Fahrenheit oven 55 to 60 minutes or until set. Serves 8. CRANBERRY WALDORF MOLD 1 package (12 ounces) fresh cranberries cup sugar 1 envelope unflavored gelatin 1 cup freshly squeezed orange juice 1 small apple pared, cored and chopped (1 cup) V2 cup chopped celery V2 cup chopped pecans or walnuts Wash cranberries; drain; remove stems. In food processor using coarse blade, or with a heavy chopping knife, chop cranberries until fine. In large bowl combine cranberries and sugar; let stand 15 minutes, stirring occasionally.

Sprinkle gelatin over orange juice in small saucepan; let stand 1 minute. Stir over medium heat until gelatin is completely dissolved, about 1 minute. Add gelatin mixture, apple, celery and nuts to cranberries; mix well. Turn into 1 quart mold. Refrigerate until firm, about 3 to 4 hours.

Serves 8. TURNIPS AU GRATIN 4 cups (IV2 pounds) pared, cubed fresh turnips 1 teaspoon sugar IV2 teaspoons salt, divided 4 tablespoons butter or margarine divided 2 tablespoons flour Va teaspoon ground white pepper 2 cups milk 3,4 cup grated sharp Cheddar cheese Vz cup packaged, dry bread crumbs In medium saucepan bring 1 inch -water to boiling. Acid turnips, sugar and teaspoon salt. Cover, cook 12 minutes or until tender; drain. Remove and set aside.

In same saucepan melt 2 tablespoons butter; blend in flour, remaining 1 teaspoon salt and pepper. Cook 1 minute. Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly, until mixture boils thickens. Add cheese, stirring until melted.

In 10 6 x2l2 inch baking dish alternate layers of turnips and cheese sauce. In small saucepan melt remaining 2 tablespoons butter. Stir in bread crumbs. Sprinkle crumbs over turnips. Bake in a 350 degree Fahrenheit oven 15 minutes or until crumbs are golden.

Serves 6. I-TVStV-A I Gene Gallagher's AG Giant Markets IGA Insalaco's Pricci's Market FOOD VALUES FEATURED INSIDE.