The Times

Late Autumn — SEASON FOR SUMPTUOUS DINING

BROILED SALMON TO PREPARE: 15 MIN. TO BROIL: 10 MIN. (Allow time for marinating salmon) 1 cup sauterne 1/2 cup salad oil 2 tablespoons wine vinegar 2 teaspoons soy sauce 2 tablespoons chopped green onion 6 salmon steaks, cut 1/2 in. thick 1. Blend all ingredients and pour over salmon steaks in a large shallow dish. Marinate in refrigerator several hours or overnight, turning occasionally. 2. To broil, remove steaks from marinade to broiler rack. Place 6 in. from heat source. Broil about 5 min. on each side, brushing generously several times with marinade. If desired, about 2 min. before removing from heat, sprinkle each steak with seasoned salt and top with additional chopped green onion and pimiento strips. Serve at once. 6 servings SPICY TOKAYS TO PREPARE: 15 MIN. (Allow time for chilling) 2 cups (about 10 oz.) small Tokay grape clusters 1 cup sugar 1/2 cup lemon juice 2/3 cup water 2 teaspoons pickling spices 2 teaspoons instant minced onion 1/8 teaspoon salt 1. Combine all ingredients except grapes in a saucepan; bring to boiling, lower heat and simmer 10 min. Remove from heat. 2. Add grape clusters, cover, and refrigerate several hours or overnight to allow flavors to blend. Remove from spiced sirup and serve immediately; or, if desired, reheat grapes in sirup; drain. Serve hot or cold as a fish accompaniment. (See photo.) About 6 small grape clusters WESTERN SALAD BOWLS TO PREPARE: 20 MIN. (Allow time for beans to marinate) 1 1-lb. can whole green beans, drained Piquant Salad Dressing 3 tomatoes, peeled, chilled, and sliced Romaine, torn in pieces and chilled 6 Parmesan Toast Rings 1. Pour salad dressing over beans; cover and set in refrigerator to marinate at least 2 hrs., turning occasionally. 2. Pour off salad dressing. Drizzle about 1/3 cup salad dressing over chilled romaine and toss lightly. 3. Transfer greens to individual salad bowls; add tomato slices; spoon about 1 teaspoon of salad dressing over each tomato slice. Arrange beans through Parmesan Toast Rings (see photo) and place on top of each salad. Sprinkle salads lightly with additional shredded Parmesan cheese and garnish with ripe olives. 6 salads PIQUANT SALAD DRESSING (3/4 cup)—Combine in a jar 1/2 cup salad oil, 1/3 cup wine vinegar, 1 tablespoon sugar, 1 teaspoon instant minced onion, 1/2 teaspoon seasoned salt, 1/4 teaspoon paprika, 1/8 teaspoon dry mustard, and 1/4 teaspoon Worcestershire sauce. Cover and shake well to blend; shake before using. FOR PARMESAN TOAST RINGS—Cut 6 slices white bread into rings with a 2 3/4-in. doughnut cutter. Brush rings with melted butter and sprinkle on both sides with shredded Parmesan cheese. Place on a greased baking sheet in a 450°F oven about 5 min. to toast to a rich golden brown. HOT POTATOES WITH PIMIENTO-ONION BUTTER TO PREPARE: 10 MIN. 2 lbs. small whole potatoes, cooked and peeled 2 tablespoons broth 1 tablespoon instant minced onion 1/3 cup butter or margarine 1 tablespoon chopped pimiento Stir onion into broth; let stand a few min. Melt butter in a small skillet; add onion and cook over low heat about 3 min. Add pimiento and pour over hot cooked potatoes. If desired, serve in individual dishes with other cooked vegetables such as squash. Garnish with parsley. 6 servings Broiled salmon steaks with spiced Tokays, accompanied by onion-buttered potatoes and marinated green-bean salads—an attractive entree suggestion. 16 Suburbia Today, November 1960