22 - Wednesday, August 5, 1987 - North Share News

Lifestyles

KEEPING GUESTS OUT OF T

.

HE KITCHEN

Prepare-ahead meal makes dinner a snap

NOW AND again | get requests for help with dinner party menus. Usually, the reader has a particular problem or two to work around. This reader had an assortment of handi- caps, Starting with a set of guests that she can’t keep out of her kitchen and a husband who despises anything he could

call ‘‘casserole.’’

Furthermore, dear Dad loves the pomp and splendor of food served formally at the table — especially if he gets to carve a roast.

That, too, creates a problem as it not only takes him next to for- ever to hack up the roast but -he literally chops it. The results are awe-inspiring.

beaters

by Barbara McCreadie

“

We decided, since the guests drink very little, if at all, to forgo the cocktail hour and get down to the main event quite smartly. In other words, no cocktail nibblers but an appetizer, served at the table, with wine.

Anyway, to get down to the menu:

Avocados stuffed with Shrimp Veal Birds with Wine Sauce Parsley Rice with Pine Nuts

Zucchini Strips with Cherry Tomatoes Assorted pickles and relishes (Dad insists on chutney on the table} Dessert and coffee

Everything on the menu can be cooked or prepared and held ex- cept the rice. Each recipe serves six.

Avocados Stuffed with Shrimp

4 ripe avocados (the black variety are best as the shelis are easy to work with) Jb. tiny cooked shrimp 1 small tub sour cream 2 tablespoons lemon juice dash garlic powder seasoning salt

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Split avocados, remove seeds and keep six half shells.

Dressing: Mash one whole avocado. Whip in sour cream, lemon juice and seasonings.

Dice the remaining avocado. Combi: with shrimp and dress- ing, tossing lightly but be sure every bit of the avocado is covered with dressing or it will blacken.

Heap the mixture back into the Shells, cover tightly with Saran Wrap and refrigerate.

Serve these from the kitchen on individual] plates. I’ve done these with a devilled egg on the side — pretty! Use a bit of lettuce and parsley to round out the plate.

Veal Birds with Wine Sauce 6 large veal cuflets, floured 1 teaspoon each: nutmeg, cloves, mace, Sait, coarse pepper

% th. ground veal a slices lean bacon (optional) 6 oysters Y cup fine, dry breadcrumbs handful fresh parsley 1 egg

Ys cup butter

1 cup beef broth (use canned or re-constituted) 1 cup white wine 6 green onions, chopped 2 cloves garlic, mashed Y Ib. fresh mushrooms, sliced % cup butter mashed with Y cup flour

This sounds like a lot of work but really isn’t. First, wet the veal cutlets. Toss with flour until coated and then pound the devil out of them with the side of a saucer or a flat mallet. Mix the seasonings and dust the cutlets.

Take the ground veal, bacon, parsley, oysters and breadcrumbs and run them together through the food processor. Alternately, you can. chop by hand. Add egg. Season with any spices left over from dusting cutlets.

Divide stuffing in six and pile in centre of cutlets. Roll up and secure with skewers.

Melt some of the butter and brown ‘‘Birds,’’? a couple of them at a time, adding more butter as needed. Remove to a baking dish. Add broth, wine, garlic, onions end mushrooms to frypan and cook until just barely done. Pour ever birds and bake covered at 325° for about an hour.

When ready to serve, place birds on platter, removing skewers.

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Quickly return sauce to frypan and Parsley Rice I cup pine nuts add butter-flour mixture. Stir over brisk heat until thick. Pour a bit over the birds and serve the rest in a gravy boat.

These can be prepared early and baked just before the guests arrive.

Comics —_ BROOM-HILDA =

Combine water, salt: and rice. Bring to a boul and tower heat to simmer. Cook !7 minutes, Stir in parsley and nuts and serve im- mediately.

1*2 cups caw white rice I teaspoon salt 3 cups water I handful parsley, finely chopped

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