RECIPE HINTS
The final solution

for

VERY FEW things depress
me like a half-eaten turkey
carcass falling out of my
refrigerator every time I open
the door.

Worse, someone is always hauling it
out, hacking off a sandwich-full and
shoving it back half-wrapped.

They leave a counter covered in
scraps, an unwrapped loat of bread,
a greasy butter knife and the carton
of milk.

One year | was asked to do a col-
umn on creative uses for left-over
turkey, I did, It took five words —
“Feed it to the cats.’’ .

On that note, let’s forget the
turkey.

* * *

One reader asked me for an easy,
nutritious snack that she could hand
to her kids in place of candy. This
recipe seems ideal, particularly
because it contains no sugar. I must
admit J} haven’t tried it as my
children have passed the age of
lunch-box and after-school snacks.

budget
beaters

by Barbara
McCreadie

Fruit ‘‘Candy” Balls

1 pound seedless raisins —
% pound figs
VY pound pitted dates
1 cup stoned prunes

juice and whole rind

of one orange
1. cup chopped walnuts

In your food processor, steel blade
attached, process the dried fruits and

the orange rind until finely chopped. .

Stir in the orange juice and nuts.
Form into walnut-sized balls. Allow
to dry, covered, at room temperature
for easy storing. Keep them in a
tightly covered container in the
fridge or freezer.

* = *

This next recipe isn’t recommend-
ed for anyone with a weight problem
or who must waich cholesterol.
“Beef Bones’? are a popular menu
item in many restaurants. Unfor-
tunately, these are a very fatty cut of
meat which explains the warning.

Many people who have bought
sides or quarters of beef find them-
selves with a few packages of ‘‘short
ribs’’ and here is one way of prepar-
ing them.

Polynesian Short Ribs

§ pounds short ribs

very little oil

salt and pepper

1s cup water

1 cup brown sugar

1% cups pineapple juice

1° cup sherry

1 tablespoon beef-in-a-mug

1" piece fresh ginger, peeled and
finely chopped

3 cloves garlic, minced

3 tablespoons cornstarch mixed
with a little cold water

Ina heavy Dutch oven, brown the
tibs well, a few at a time, on all sides.

Salt and pepper to taste.

Combine the remaining ingre-
dients except cornstarch and pour
over ribs. Cover oven tightly and
simmer until meat is very tender, but
still attached to the hanes.

Chill several hours or overnight
until fat rises to the surface and can
be lifted off.

Reheat slowly and thicken with
cornstarch.

Serve with white rice and a crisp
green vegetable such as broccoli.
Spinach salad goes well too.

Serves 6-8,

An
i =

| il

PICK UP SON

leftover turkey

Here is a recipe that a lot of us
won't have much use for, but it's
ideal for a candlelight dinner for
two. It sounds complicated but is
really easy. The best part is that it
can be prepared early in the day and
reheated.

Veal Cutlets with Stuffing
and Wine Sauce
2 veal cutlets
I teaspoon oi}
1 huge beefsteak tomato

See Dine
Page 30

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