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| FLAG OF SPAIN |
| EUROPEN COOKING IV 2nd DISH OF SPAIN |
| B.) GAZPACHO - (Spanish Cold Soup) |
| 3 med. tomatoes (1 3/4 lbs.); 1 lrg. cucumber, peeled; 1 lrg. onion, peeled; 1 lrg. green pepper; 1 canned pimiento, drained; 2 12oz. cans of tomato juice; 1/3 cup of olive oil; 1/3 cup red-wine vinegar; 1/4 tsp. Tabasco; 1 1/2 tsps. salt; 1/8 tsp. grnd. black pepper; 2 slices of white bread or 1/2 cup of packaged croutons; |
| 2 cloves of garlic, peeled and split; 2 tbls. olive oil; 1/2 cup of chopped chives: |
| 1.) Dip each tomato into boiling water for 1 min. Lift out with a slotted spoon or a pair of tongs. Cut out the stem end and peel off the skin with a paring knife. Then cut the cucumber into cubes. 2.) Cut the onion in half. Wash the green pepper and cut it into quarters, removing the seeds. In a large bowl, combine two of the tomatoes, sliced, and half of the cucumber, onion and green pepper. Add pimiento and 1/2 a cup of tomato juice; toss to combine. 3.) Put half of the mixture at a time into a blender. Blend , covered, at high speed for 1 min., to puree the vegetables. Repeat with the other half. Chop, separately, the remaining tomato, cu- cumber, onion and green pepper. Refrigerate, covered, each in a small dish. In a large bowl, with a wire whisk, mix the pureed vegetables, remaining tomato juice, 1/3 cup of olive oil, the vinegar, Ta- basco, salt and black pepper. Refrigerate, covered, until very well chilled, about 3 hrs. Refrigerate six serving bowls and a soup tureen. 4.) Cut the bread into 1/4" cubes. Rub the inside of a small skillet with garlic; save the garlic. Add 2 tbls. of olive oil; heat the oil over med. heat. Saute the bread cubes of the croutons in hot oil until crisp and golden. Drain well on paper towels and place in a small dish. To serve, crush the reserved garlic into the chilled soup, and mix well with a wire whisk. Ladle into the chilled soup tureen, and sprinkle with chives. Arrange the chopped vegetables and the croutons on a large ser- ving platter. These will be sprinkled over the top of each serving of the soup. Makes 6 servings. |
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| FLAG OF ITALY |
| We have made a quick hop from Spain to Italy, where I thought it might be a good idea to join the M.A.F.I.A - (The Mother and Fathers Italian Asso- ciation) - to learn how to cook three very tasty dishes. So, lets go to la cucina and get cooking> |
| A.) STUFFED VEAL SCALLOPS W/ MARSALA: |
| FOODS OF ITALY |
| 1 1/2 lbs.thin veal scallopini (about 8 slices); 4 thin slices of boiled ham (about 1/4 lb.); 1/2 pkg. (8-oz.size) mozzarella cheese, cut into 8 slices; 1/2 cup butter or margarine; 1 tbl. all-purpose flour; dash of black pepper; 1/4 cup of water; 1/2 cup Marsala wine; 1 8oz. package of egg noodles; 1 tbl. poppy seeds; chopped parsley for garnish: |
| 1.) Place one piece of veal scallopini between two sheets of waxed paper or plastic wrap, and pound frimly with a wooden or metal meat pounder or mallet, until the scallopini is between 1/8" to 1/4" thick. Repeat until all of the scallopinis have been pounded. Cut each slice of ham in half and place one piece on top of each of the veal scallopini. Then top each of these with a slice of mozzar- ella cheese. Roll up and secure each piece with a large wooden tooth pick. 2.) Put a 1/4 cup of the butter or margarine into a large skillet over medium - high heat. When the butter is melted and hot, add the veal rolls and cook, turning frequently to brown all sides. Re- duce heat to low, cover the skillet and cook for 10 mins., or until veal is fork tender. 3.) Remove skillet from heat and transfer veal rolls to a platter, removing picks if desired. Cov- er with aluminum foil and put in a warm oven to keep hot. Meanwhile, mix flour with pepper and 1/4 cup of water to make a smooth paste. Add to the drippings in the skillet, stirring constantly. 4.) Bring this sauce to a boil over high heat, then reduce heat to low and simmer for 3 mins., stirring constantly. Add wine and simmer 1 min. longer. Remove veal from the oven, uncover, and pour the sauce over the veal. Sprinkle with chopped parsley to garnish. 5.) Cook the egg noodles according to the directions on the package, then drain well. Toss the the noodles with the remaining 1/4 cup of melted butter and 1 tbl. of poppy seeds. Serve with the veal. This makes 4 servings. |
| B.) SHRIMP SPAGHETTI: |
| 4 qts. water; 1 tbl. salt; 1 tbl. vegetable oil; 3 med. tomatoes (1 lb.), or 1 can (1 lb.) whole peeled tomatoes, undrained; 1 pkg. (8oz.) spaghetti; 1/2 lb. raw, unshelled shrimp; 1/4 cup vegetable or olive oil; 1/2 cup of chopped onion; 2 cloves minced garlic; 1/8 tsp. pepper; 1 tsp. dried ba- sil leaves; 1/2 tsp. salt; 1/4 cup chopped parsley; 1/2 cup pitted black ripe olives; Grated Parmesan cheese: |
| 1.) In a 6 - 8 qrt. saucepan, bring the water, 1 tbls. salt, and oil to a boil over high heat. If using fresh tomatoes, add them to the boiling water and cook for 15 secs. Remove with a slotted spoon and use a sharp knife to remove skin from the tomatoes, and chop them coarsely. Add the spaghet- ti all at once to the boiling water and stir with a wooden spoon to separate the strands. Cover the pot until the watewr returns to a boil; uncover and cook as the package directs until the spaghetti is tender. Drain and return to the saucepot and set aside. 2.) Place the shrimp in a colander and rinse under cold running water. Remove and discard the shells; use a small sharp knife to cut each shrimp in half lengthwise down the back. The dark center vein can now be easily removed by rinsing each shrimp half under cold water. 3.) In a medium-size skillet, heat oil over medium heat. Add onion and garlic and saute, stirr- ing constantly, until onion and garlic are tender. Add the shrimp and cook unttil they turn pink. Remove shrimp and set them aside until the sauce is finished. |