| To Serve Man: V Cookbook Recipes |
| Harmony's Cheese Fondue 1 clove garlic, peeled and halved 1 tablespoon butter 2 cups cheddar cheese, coarsely grated 1 tablespoon flour 1/3 cup beer 1 small loaf day-old French or Italian bread, cubed 1 pound meat, cubed--optional Rub inside of the top of a double boiler with garlic. Add butter and melt over simmering water. Toss cheddar cheese and flour together. Add to butter along with beer. Heat, stirring rapidly, until smooth. Transfer to a chafing dish. Set over simmering water and serve with crusts of bread and optional meat. Have long-handled fondue forks and napkins ready. |
| Leader's Favorite Blood 1/2 pound mushrooms, wiped clean and minced 4 tablespoons butter 1 cup broth, chicken or other 1 3/4 pound tomatoes (1 can with juice) 1 small yellow onion, peeled and minced 2 tablespoons sugar 1 clove garlic, peeled and crushed 1/4 teaspoon white pepper 2 tablespoons flour 1 cup heavy cream 2 teaspoons salt Pinch baking soda Stir-fry mushrooms in 2 tablespoons butter in a large saucepan over moderately high heat 2-3 minutes until golden; add broth, cover and simmer 15 minutes. Put through a food mill or puree in an electric blender at low speed; set aside. Put tomatoes, onion, sugar, garlic, and pepper in the same saucepan, cover and simmer 1/2 hour; puree, a little at a time, in an electric blender at low speed, then strain through a fine sieve and reserve. Melt remaining butter in the top of a double boiler over direct heat, blend in flour, then mix in cream and cook, stirring, until smooth and thickened. Set over simmering water, add mushroom and tomato purees, salt and soda, and heat, stirring, about 5 minutes. Makes 6 servings. |
| Kristine's Krab Meat & Kucumber Salad 2 medium-sized kucumbers 1/2 pound fresh krab meat (or otherwise) 2 tablespoons white vinegar 2 tablespoons soy sauce 1 teaspoon sugar 1/8 teaspoon ground white pepper 1 tablespoon sesame seed oil Prepare Ahead: 1. Pick over the krab meat and discard all bits of shell and cartilage. 2. Peel the kucumbers and cut them lengthwise in two. With a small spoon, scrape the seeds out of each half, leaving hollow, boatlike shells. Shred the kucumbers, not too fine, with a cleaver or large, sharp knife. To assemble: In a small glass or porcelain bowl, combine the vinegar, soy sauce, sugar, pepper, and sesame seed oil, and mix well. Add the kucumbers and krab meat; toss to coat thoroughly with the dressing and chill slightly--no more than an hour--before serving. As a salad course, this will serve 4 to 6. |
| Pamela's Punch 2 cups rum 1 cup brandy 1/4 cup orange-flavored liqueur 1/2 cup orange juice 1/2 cup lemon juice 2 cups freshly made tea, chilled 1/4 cup superfine sugar orange slices for garnish Over a large piece of ice in a punch bowl, pour the rum, brandy, orange-flavored liqueur and fruit juices. Mix thoroughly, leave 15 minutes or until well chilled, and remove the ice. Stir in the tea and sugar. Serve in punch glasses, garnished with a slice of orange. |
| Collaborator Stew 2 pounds meat, cubed 3 medium yellow onions, coarsely chopped 2 cloves garlic, peeled and crushed 14 oz. meat broth 1 tablespoon olive oil 1 cup carrots, cut in chunks 1 cup potatoes, cubed 2 leeks 2/3 cup dry red wine 1 1/4 teaspoon salt Pinch of pepper 6 medium sweet green peppers, cored and seeded cut into 8ths 1 cup water (If cooked meat desired, brown meat all at once over high heat for 15-20 minutes. Move to one side of skillet.) Heat olive oil on medium heat. Add onions and garlic and saute 8-10 minutes until golden. Add all remaining ingredients except peppers. Cover and simmer 15 minutes. (Simmer 60-90 minutes if cooking meat.) Add peppers and simmer 15-20 minutes. Serve sauce over meat. 6 servings. |
| Ham(ilton) Slice Delicious 1 ham slice, cut 1 1/2 inches thick 2 tablespoons melted butter 3 tablespoons brown sugar, packed 1 tablespoon dry mustard 1 teaspoon orange peel Dash of paprika 1 tablespoon lemon juice Trim most of the outside fat from ham. Adjust grill to about 5 inches from coals and place ham on grill. Brown on one side; turn. Begin basting with mixture of the remaining ingredients. Cook 25 minutes, turning and basting frequently. Serves 4 to 6. |