The Coral Gables Times

· TO CHERISH

olidays include party , and gala occasions? me a tradition in your ed by your guests. BEEF STROGANOFF TO PREPARE: 30 MIN. TO COOK: ABOUT 25 MIN. 2 lbs. boneless beef (tenderloin, sirloin, or rib), cut in 2x1/4x1/4-in. strips | 1/2 cup flour | 1 teaspoon salt | 1/2 teaspoon monosodium glutamate | 1/8 teaspoon black pepper | 1/3 cup butter | 1/2 cup finely chopped onion | 2 cups beef broth | 3 tablespoons butter | 1/2 lb. mushrooms, sliced lengthwise through caps and stems | 1 cup thick sour cream | 3 tablespoons tomato paste | 1 teaspoon Worcestershire sauce 1. Coat meat strips evenly with a mixture of the flour, salt, monosodium glutamate, and pepper. 2. Heat 1/3 cup butter in a large, heavy skillet. Add meat strips and onion. Brown on all sides over medium heat, turning occasionally. Add the broth slowly to browned beef; cover and simmer about 20 min. 3. Heat 3 tablespoons butter in a skillet over medium heat. Add mushrooms and cook until lightly browned and tender. 4. Add mushrooms to the meat and remove skillet from heat. Blending well after each addition, add a mixture of the sour cream, tomato paste, and Worcestershire sauce in small amounts. Return to heat. Continue cooking over low heat, stirring constantly, until thoroughly heated; do not boil. 5. Serve with fluffy cooked rice tossed with butter and snipped parsley. About 6 servings MULLED CLARET PUNCH TO PREPARE AND HEAT: 25 MIN. 2 bottles claret | 1 cup firmly packed light brown sugar | 12 whole cloves | 3 4-in. cinnamon sticks | Strips of peel from 1 small lemon | Strips of peel from 1 small orange Combine all ingredients in a saucepan. Set over low heat; stir occasionally until sugar is dissolved and mixture is thoroughly heated (do not boil). To serve, strain into a heated punch bowl. About 1 1/2 qts. punch BASLER BRUNSLI As appropriate to Christmas as it is uniquely Swiss, (Basler translates "from Basle"!) this rich cookie will be one of your great joys of the season. TO PREPARE: 25 MIN. TO BAKE: 15 MIN. (allow time for chilling) 1 lb. unblanched almonds, grated* (8 cups) | 3 3/4 sq. (3 3/4 oz.) unsweetened chocolate, grated* | 2 1/2 cups sugar | 1 teaspoon ground cinnamon | 1 tablespoon kirsch | 4 egg whites (about 1/2 cup) 1. Thoroughly blend nuts and chocolate with a mixture of sugar and cinnamon. Drizzle with the kirsch. 2. Beat the egg whites until stiff (but not dry) peaks are formed. Blend into nut mixture. Chill thoroughly. 3. Roll one-fourth of the mixture at a time 1/2 in. thick on a lightly sugared surface. Cut with 1 1/4-in. cookie cutters. Place on lightly greased cookie sheets. 4. Bake at 300°F for 15 min. Cool on cooling racks. About 8 doz. cookies *Blender grating speeds the job.

buffet table with apple shells filled serted for color.

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BOOKS ., Chicago 1, Ill. _ for which please send me pies of "Entertaining Six or No stamps or C.O.D. orders, ranteed or money refunded.) ne State t or Write Legibly

Smile Makers!

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