NOISETTES OF LAMB WITH CUCUMBER AND CHIVE SAUCE

Assemble these supplies:

• 1 teaspoon oil
• 2 x 75 g ( 3 oz) noisettes of lamb
• 50 g (2 oz) cucumber, peeled and grated
• 1 teaspoon flour
• 50 ml (211 oz) dry white wine
• 50m1(2floz)stock
• salt
• freshly ground black pepper

To garnish:

• cucumber strips
• 1 teaspoon chives, chopped

Preparation time: 5 minutes
Cooking time: 15 minutes

Steps in preparation: 

1. Heat the oil in a pan and fry the noisettes for 10 minutes, turning once.
2. When the noisettes are cooked, push to one side of the pan then add the cucumber and stir around.
3. Sprinkle in the flour and cook for 1-2 minutes to absorb the liquid.
4. Add the wine, stock, salt and pepper to the pan, bring to the boil and simmer for 2-3 minutes.
5. Serve the noisettes coated with the sauce and sprinkled with the chopped chives and cucumber strips.

Game Hens with Green Peppercorn Sauce

Game hens need herbs, seasonings, and care. Here Perla Meyers combines them with rosemary, thyme, paprika, mustard, and green peppercorns—which are pepper berries picked before they ripen and turn black. Jars of green peppercorns preserved in brine or vinegar are on the shelf in most supermarkets and specialty shops. Always buy the brine-packed kind because vinegar over­whelms the peppery flavor. Be sure to add green pepper­corns to the sauce at the last minute.

Assemble these supplies:

• 18 large cloves garlic
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 11/2 teaspoons chopped fresh rosemary, or
• 1/2 teaspoon dried
• 4 Rock Cornish game hens
• Coarse (kosher) salt and freshly ground black pepper
• 3 tablespoons butter
• 1 teaspoon vegetable oil
• 11/2 cups chicken broth 1 tablespoon flour 1 cup heavy cream
• 1 heaping teaspoon green peppercorns, crushed
• Parsley sprigs for garnish (optional)

1. Preheat oven to 400 degrees.
2. Mash 2 of the garlic cloves.
3. Combine in small bowl with mustard, paprika, thyme, and rosemary.
4. Blend mixture into a paste and rub hens well with it.
5. Season hens with coarse salt and freshly ground black pepper.

Truss hens.

1. In skillet with oven-proof handle, heat 2 tablespoons of the butter and oil until foam subsides.
2. Add game hens and sauté over moderate heat on both sides until they are lightly browned.
3. Tuck tips of wings under back securely.
4. Tie legs and tail together, crossing string over cavity and pulling tight.
5. Run string under legs; turn game hen over, run string through wings. Tie securely in back, with knot over skin flap.
6. Meanwhile, bring about 1 cup water to a boil. Add the remaining 16 cloves garlic and blanch 1 to 2 minutes.
7. Drain and slip skins off. Scatter garlic around hens and add half of the broth. Place uncovered in oven.
8. Baste hens every 10 minutes with the remaining chicken broth.
9. Turn them once during their cooking time and make sure pan juices are not burning.
10. Cook 30 to 35 minutes, or until tender.
11. Remove hens and set them aside. With slotted spoon, remove garliccloves and reserve.
12. Skim surface of pan juices of any fat.
13. Place pan over high heat and reduce liquid by half.
14. Combine flour with the remaining 1 tablespoon butter and work together with your fingers until thoroughly blended, making beurre manie.
15. Add cream to reduced sauce.
16. Taste and season with salt and pepper.
17. Whisk in a little of the beurre manie, just enough for sauce to thicken.
18. Taste and correct seasoning.
19. Return garlic cloves to skillet.
20. Add crushed green peppercorns and heat sauce through. Keep warm.
21. Remove trussing string, and quarter game hens with poultry shears.
22. Place on serving platter and spoon sauce over them.
23. Garnish with sprigs of parsley, if desired.

HOLLANDAISE SAUCE

Assemble these supplies:

• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup ( 1 stick) butter, cut into 3 chunks

Steps in preparation:

1. Mix egg yolks and lemon juice in a small saucepan until smooth. 
2. Over low heat, add butter, 1 piece at a time, stirring constantly until butter has melted. 
3. Continue stirring until mixture thickens. 
4. Makes 4 servings.

GRAPE BUTTER(BEURRE DE RAISIN)

Family and friends will enjoy the wonderful flavor of this special recipe.

Assemble these supplies:

• 3 cups prepared fruit (about 3 pounds fully ripe Concord grapes)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 5 3/4 cups (21/2 pounds) sugar
• First prepare thefruit. Pare 1 pineapple; grind or finely chop. 
• Thoroughly crush, one layer at a time, about 
• 1 3/4 cup water
• 1 box SURE-JELL® Fruit Pectin

Steps in preparation:

1. First prepare the fruit. 
2. Thoroughly crush, one layer at a time, about 3 pounds grapes. 
3. Force crushed fruit through a food mill or press through a sieve. 
4. Measure 3 cups into large bowl or pan. Stir in spices.
5. Then make the butter. 
6. Thoroughly mix sugar into fruit; let stand 10 minutes. 
7. Mix water and fruit pectin in small saucepan. 
8. Bring to a boil and boil 1 minute, stir­ring constantly. 
9. Stir into fruit. Continue stirring 3 min­utes. (A few sugar crystals will remain.) 
10. Ladle quickly Into scalded containers. 
11. Cover at once with tight lids. 
12. Let stand at room temperature 24 hours; then store in freezer. 
13. Small amounts may be covered and stored in refrigerator up to 3 weeks. 
14. Makes about 9 cups or about 10 (8 fluid ounce) containers.

GINGER MARMALADE HOMEMADE RECIPES

Marmalade lovers will savor this unique flavor.

Assemble these supplies:

• 31/2 cups prepared fruit (3 medium oranges,
• 1 medium lemon,
• 1 1/2 cups water, and 1/2 teaspoon baking soda)
• 1 cup (about 6 ounces) chopped crystallized ginger
• 5 cups (21/4 pounds) sugar
• 1 pouch CERTO® Fruit Pectin

Steps in preparation:

1. First prepare the fruit. Remove skins in quarters from 3 oranges and 1 lemon. 
2. Lay quarters flat; shave off and discard about half the white part. 
3. With a sharp knife or scissors, slice remaining rind very fine, or chop or grind. 
4. Place in saucepan; add 11/2 cups water and 1/2 teaspoon baking soda. 
5. Bring to a boil, cover, and sim­mer 20 minutes. 
6. Section or chop peeled fruit; discard seeds. 
7. Add pulp and juice to rind, cover and simmer 10 minutes longer. Measure 31/2 cups into 6- or 8-quart saucepot. Add ginger.
8. Then make the marmalade. 
9. Thoroughly mix sugar into fruit in saucepot. 
10. Place over high heat, bring to a full rolling boil, and boil hard I minute, stirring con­stantly. 
11. Remove from heat and at once stir in fruit pec­tin. 
12. Skim off foam with metal spoon. 
13. Ladle quickly into hot jars, filling to within 1/4 inch of top. 
14. Cover and pro­cess in boiling water bath for 5 minutes. 
15. Makes about 6 cups or about 7 (8 fluid ounce) jars.

ORANGE-GRAPEFRUIT JELLY/Orange-pamplemousse GELÉE

If you've never made your own jelly before, this is a great recipe to start with.

Assemble these supplies:

• 1 box SURE-JELL® Fruit Pectin
• 21/4 cups water
• 1 can (6 fluid ounces) frozen concentrated orange and grapefruit juice, thawed 
• 3 1/2 cups (11/2 pounds) sugar

Steps in preparation:

To make the jelly.

1. Thoroughly mix fruit pectin, water, and concentrate in 6- or 8-quart saucepot. 
2. Place over high heat and stir until mixture comes to a full boil. 
3. Immediately add all sugar and stir. 
4. Bring to afull roll­ing boil and boil hard I minute, stirring constantly. 
5. Remove from heat and skim off foam with metal spoon. 
6. Ladle quickly into hot sterilized glasses. Cover at once with 1/8 inch hot paraffin. 
7. Makes about 4 cups or about 5 (8 fluid ounce) glasses.

FRUIT BITS SAUCE SIMPLE HOME RECIPE

                       This is a versatile recipe made with ingredients that should be in most homes.

Assemble these supplies:

• 2 tablespoons butter or margarine 
• 1/4 cup granulated sugar
• Vs teaspoon cinnamon
• 1/2 cup orange juice
• 1/2 cup SUN-MAID Fruit Bits

Steps in preparation:

1. In a small saucepan, melt butter; add sugar, cinnamon, juice, and fruit bits. 
2. Bring to a boil; remove from heat. 
3. Serve warm over heated, folded crepes, pancakes, waf­fles, French toast, ice cream. 
4. Makes about 1 cup sauce.

ALL-PURPOSE SWEET-SOUR SAUCE

Prune juice is a natural, nutritious sweetener for sauces. Once you start to use it in cooking, you'll want to do so frequently because it's so good.

Assemble these supplies:

• 1/2 cup apricot-pineapple preserves 
• 2 tablespoons vinegar
• 1 tablespoon catsup
• 2 teaspoons soy sauce
• 11/2 teaspoons corn starch
• 1/2 cup SUNS WEET Prune Juice

Steps in preparation:

1. In a saucepan, combine all above ingredients except prune juice. 
2. Slowly stir prune juice into mixture and bring to a boil. 
3. Reduce heat and cook about 1 minute longer or until mixture thickens. 
4. Makes about 3/4 cup.

WEIGHT WATCHERS GOLDEN SAUCE With Cheese and Mayonnaise

The WEIGHT WATCHERS Cheese and Mayonnaise makes this so good that dieters won't mind counting calories. It's good for the rest of the family, too.

Assemble these supplies:

• 1/2 cup WEIGHT WATCHERS Part-Skim Milk Cheese, cubed
• 1/2 cup WEIGHT WATCHERS Mayonnaise Dash dry mustard
• Dash cayenne

Steps in preparation:

1. Melt cheese in top of double boiler over medium heat. 
2. When melted, add remaining ingredients. Stir until smooth. 
3. Serve over hot turkey or chicken, over egg or tomato sandwiches. 
4. Excellent over hot cooked vegeta­bles and in casseroles. Yield: 1 cup.

BASIC GRAVY with no floury taste or whitish color

Corn Starch makes gravy smooth, with no floury taste or whitish color.

2 tablespoons fat drippings
2 cups liquid (water, broth or bouillon)
2 tablespoons ARGO® or KINGSFORD'S® Corn Starch
1/4 cup cold water
Desired seasonings

Measure fat into roasting pan. Stir in liquid. Cook over o tedium heat, stirring to loosen browned particles. Re­move from heat. Mix corn starch and water. Stir into pan. Add seasonings. Stirring constantly, bring to boil over medium heat. Boil 2 minutes. Makes 2 cups.

Tomato Gravy and Tomato Sauce

Assemble these supplies:

2 cups chopped tomatoes
1/2 chopped onion
2 cups water
3 tablespoons dissolved cornstarch
1 tablespoon oil
1/4 cup grated cheese
1 teaspoon salt
1 teaspoon vetsin

Steps in preparation:

Saute onions in oil. Add the tomatoes and cook tomatoes well. Add the water and let boil. Season with salt and vetsin. Thicken with cornstarch.

Tomato Sauce


Assemble these supplies:

1 cup finely chopped tomatoes
1 cup tomato sauce
3/4 cup water
2 teaspoon salt
1 teaspoon vetsin
2 tablespoons oil
1/4 cup chopped onions

Steps in preparation:



Saute onions in hot oil. Add the rest of the ingredients and let simmer for about 15 minutes.

Strawberry Sauce

Drain 4 cups strawberries or other berries; wash. Place in sauce-pan. Add 1/2 cup water; bring to boiling. Add 1 cup sugar; stir to dissolve. Simmer 10 minutes. Place pan in cold water; stir sauce a min-ute or two. Makes 3 cups. Serve on pancakes.