The Coral Gables Times

If you drink Cointreau you'll be arrested!

True. That exquisite orange flavor is arresting. Delectably different. By itself, after dinner (tonight!). In highballs. In the tastiest of cocktails, the Side Car. P.S. — Cointreau Liqueur and its 19 companion cordials are magical in the kitchen, too, in main dishes and desserts. Banana Meringue au Cointreau: Split 6 bananas lengthwise. Macerate for 1 hour in mixture of 2 oz. Cointreau Liqueur and 2 oz. brandy. Draw off liquid and saute bananas in butter for 10 minutes on slow fire. Twenty minutes before serving, prepare meringue: Beat 5 egg whites, gradually adding 10 tablespoons of sugar. Pour half of maceration juice over bananas. Add another 1 oz. brandy. Set aflame. Cover bananas with meringue. Place in hot oven to brown lightly. For other interesting food and drink recipes, write for your free copy of "Gourmet's Guide" to Dept. 5. Cointreau Ltd., Pennington, N.J. COINTREAU Cordials by Cointreau, 50 to 80 proof.

PARTY FARE WITH FOREIGN FLAIR

MELANIE De PROFT Food Editor Try Armenian Meat Balls with Chapatties and thick sour cream to give a Near Eastern flavor to your next party. ARMENIAN MEAT BALLS The Near East, noted for its fine lamb dishes, provided the inspiration for these flavorful meat balls, prepared with American products. TO PREPARE: 40 MIN. TO COOK: 30 MIN. 1 lb. ground lamb 1 egg, beaten 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon garlic salt 1 cup shredded Cheddar cheese 1 cup small soft bread cubes (about 2 slices) 1 cup chopped parsley 1/3 cup finely chopped onion 2 tablespoons butter 1 8-oz. can tomato sauce 1/4 cup shredded Parmesan cheese GOOD FOR FREEZING 1. Lightly mix lamb and egg together in a bowl. Blend in a mixture of next three ingredients. Add cheese, bread cubes, parsley, and onion; toss lightly to blend. Shape into 18 2-in. balls. 2. In a skillet, heat butter; add meat balls and brown evenly on all sides, turning gently. 3. Remove balls to a shallow 1-qt. baking dish; pour tomato sauce over meat balls and top evenly with the shredded Parmesan cheese. 4. Cover dish and set in a 350° F oven for 20 min.; remove cover and cook an additional 10 min. Sprinkle with additional Parmesan cheese before serving, if desired. 6 servings ONION SOUP LES HALLES In this quickly prepared version of the onion soup made famous by Les Halles, the huge Paris market, canned vegetable juices and consomme are substituted for the long-cooking meat and vegetable stock used in the traditional recipe. CONVENIENCE FOOD RECIPE TO PREPARE AND COOK: 20 MIN. 2 tablespoons butter 2 large onions, coarsely chopped 1 clove garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon thyme 1 large sprig parsley, snipped 2 teaspoons tarragon vinegar 1 can (about 1 1/3 cups) condensed beef consomme 1 1/2 cups water 1 12-oz. can (about 1 1/2 cups) cocktail vegetable juices Buttered toast rounds Shredded Parmesan cheese 1. Heat butter in saucepan; add onion and garlic and cook about 5 min. 2. Stir in next eight ingredients. Simmer about 10 min. 3. Serve piping hot, floating a buttered toast round, topped with shredded Parmesan cheese, in each bowl of soup. About 1 qt. soup ZUCCHINI IN SALSA VERDE A Tuscany contribution is this deep-fried zucchini, marinated in a subtle sauce and served at room temperature as a meat accompaniment. TO PREPARE: 25 MIN. TO DEEP FRY: 2-3 MIN. (allow time for zucchini to marinate) Hydrogenated vegetable shortening, lard, or cooking oil for deep frying 1/4 cup olive oil 2 tablespoons wine vinegar 2 tablespoons minced parsley 1 clove garlic, crushed in a garlic press or minced 2 anchovy fillets, finely chopped Few grains black pepper 4 zucchini squash, washed and thinly sliced 1. Start heating the fat to 365°F. 2. Meanwhile, blend together the next six ingredients in a small bowl and set mixture aside. 3. Coat zucchini slices lightly with flour. Fry in hot fat, turning frequently, until lightly browned, 2 to 3 min. Remove with a slotted spoon and drain on absorbent paper. Sprinkle lightly with salt. 4. Put zucchini into a bowl; pour the sauce over it and toss lightly to coat well. Cover and set aside at least an hour before serving. 4 servings CHAPATTIES This is an interesting version of the unleavened breads so prevalent in the Middle East. TO PREPARE: 15 MIN. TO BAKE: 3-4 MIN. (allow time for dough to rest) 1 cup sifted flour 1/2 teaspoon salt 1 cup whole wheat flour 2 tablespoons butter, melted 1/2 cup water 1. Sift the flour and salt together into a bowl; blend in whole-wheat flour.

12 Suburbia Today, September 1961