Papaya loaded with

From page 42

stirving over low heat until soft.

Add the wine and boil until
reduced by half. Stir in the whip-
ping cream and peppercorns, lower
heat and stir until slightly thickened
— about five minutes. This makes
’ coup — enough for two or three
steaks.

eee

Did you know a papaya can
weigh up to 20 pounds? | doubt
you'll find one that size at Safeway,
buc if you do, make one helluva lot
of this next recipe and invite the
neighbors,

Papaya is delicious and juicy —-
providing you give it a day or so to
ripen. The fruit is shipped underripe
as they bruise easily.

‘Ripe papaya is firm but the skin
will give slightly when you push.

. Push near the ends to uvoid damag-
ing the main part,

-. © Cut in half lengthwise and scoop
out the black seeds clustered in the

’ centre, Eat as you would a melon or
cut up the fruit and mix it with
cubed melon, oranges and peaches
for a cocktail.

Papaya is loaded with vitamins

 CandA.: -

CURRIED CHICKEN
“SALAD IN PAPAY:

the

ndle

Great for lunch or as a first
course for a big dinner,

2 papayas, cut, seeds removed

2c. cooked chicken —- try this
with cubes of prilled chicken
breast filets

2 ribs celery, diced

4c. cashews or toasted almonds

4. real mayonnaise

2 tsp. quality curry powder

Combine the chicken, celery and
nuts. Whisk the curry into the mayo
and toss with the chicken mixture.
Mound inte centres of papaye
Serves four.

For lunch, try serving a bow! of
icy soup such as Vichyssoise and
herbed biscuits. ‘

For the biscuits, cut up two
tablespoonsful of your own fresh
herbs and stir into your favorite bis-
cuit recine, Dust the tops with grat-
ed Parmesan cheese and dot each
with butter before baking.

VICHYSSOISE
Purists make this soup with
leeks, Budget Beaters use onions —-
don’t tell anyone!
4 medium baking potatoes
2 ribs celery, diced
1 large onion
4c. chicken broth
2c. coffee cream
Parsley and sliced green onion for
garnish
Grinding of black pepper

asparagus to

make it easier to handle

From page 41°
. thickened and emulsified, Taste for
-; seasoning, 29.0 200 F
rs. Place the asparagus in a shallow
“dish. Briskly whisk the vinaigrette
_dressing.:and: pour. it over the
asparagus. Cover with plastic wrap,
““-and marinate in the refrigerator at
»(- least one hour before serving:

: Take the marinated asparagus
from the refrigerator..Bring to room
temperature, about 20 minutes. -

Separate the cooked egg white '

from the yolk. Coarsely chop the
white into fine mince. Push the yolk
‘through «small ‘strainer set over a
small bowl.

Work the yolk through the mesh,
using the back of a spoon; scrape
away any yolk from bottom of
Strainer. :

Divide asparagus onto individual
plates, spooning any vinaigrette
over asparagus.

Decorate each serving with
criss-crossed lines of egg yolk and
egg white. Serve cool.

9 ® .
vitamins

Cook the potatoes, celery and
onions in broth until tender,

Cool slightly and then buzz in
two Jots in the blender until smooth,
Whisk in the cream and chill thor-
oughly -- overnight is better,

HW you have two sizes of soup
bowls, fill the larger one with
crushed ice and serve the soup in
the smaller, set into the ice.

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