The Coral Gables Times

ntry's best-known native dish.

AL JE

biler, and deep fryer suggest many can be cooked ahead of time or w minutes. For inviting recipes that ed and informally served, get SUPPERS 50¢ EACH POSTPAID

MELANIE DE PROFT, Food Editor

INTERNATIONAL MENU Swiss Cheese Appetizer Tarts Paella Limpa and Knackebrod Relish Tray French Apricot Tart Demitasse PAELLA (Spain) Fine sherry paired with hot clear broth makes a delightful prelude to Paella. Accompany this Spanish favorite with a salad of crisp greens lightly dressed with oil, vinegar, and a suspicion of freshly ground pepper, or a tray of relishes typical of other countries. TO PREPARE: 25 MIN. TO COOK: 45 MIN. 1 cup olive oil 1 2-lb. broiler-fryer chicken, cut in serving-sized pieces 1⁄2 cup diced boiled ham or smoky sausage 1 tablespoon finely chopped onion 2 cloves garlic, crushed in a garlic press or minced 2 ripe tomatoes, peeled and coarsely chopped 11⁄2 lbs. fresh shrimp, shelled, deveined under running cold water, and drained 12 small clams in shells, shells scrubbed 11⁄2 teaspoons salt 2 cups uncooked rice 4 cups hot water 1 cup fresh or frozen green peas 1⁄4 cup coarsely chopped parsley Few shreds saffron 1 rock lobster tail, cooked and meat cut in pieces or 1 pkg. frozen crab meat, thawed, drained, and bony tissue removed 1 7-oz. can or jar whole pimientos 1. Heat the olive oil in a paellera or a large skillet. Add chicken and ham and cook about 10 min., turning chicken to brown on all sides. Add onion and garlic and cook 2 min. 2. Add next four ingredients; cover and cook 5 to 10 min., or until clam shells open. Remove clams and keep warm. 3. Stir rice into mixture. Add water, peas, parsley, and saffron. Cover and cook 25 min., or until rice is just tender, stirring occasionally. 4. Mix in the lobster or crab meat, half of the pimiento, and the clams in shells; heat until very hot. Serve garnished with the remaining pimiento. 8 to 10 servings Note: The ripe olive garnish in the photo is for eye-appeal. SWISS CHEESE APPETIZER TARTS (Switzerland) TO PREPARE: 40 MIN. TO BAKE: 10-15 MIN. Pastry for a 2-crust pie 11⁄2 teaspoons butter 2 tablespoons finely chopped onion 1⁄2 cup (2 oz.) grated Swiss cheese 1 egg, slightly beaten 1⁄3 cup thick sour cream 1⁄2 teaspoon prepared mustard 1⁄8 teaspoon salt Few grains cayenne pepper 1. Set out muffin pans having twenty-four 13⁄4-in. wells. 2. Prepare pastry. Roll dough on a lightly floured surface about 1⁄8 in. thick; cut 3-in. rounds and fit into muffin-pan wells. Press edges with a fork and prick shells thoroughly. 3. Bake at 450°F about 10 min., or until pastry shells are golden. Remove to a baking sheet. 4. Heat the butter in a small skillet. Add the onion and cook over medium heat, stirring occasionally, until onion is soft; mix thoroughly with the Swiss cheese. 5. Blend together the remaining ingredients. Stir in cheese mixture and spoon about 2 teaspoonfuls into each tart shell. 6. Bake at 350°F 10 to 15 min., or until filling is light golden. Serve piping hot. 2 doz. tarts Continued on page 16 Suburbia Today, March 1962 15

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