Al Burguers

Ingredients

1 pound lean ground beef
pepper to taste
1/2 tsp ground cumin
2 tsp cider vinegar
2 slices Swiss cheese, chopped into small pieces
2 tbsp mild cheddar, chopped or crumbled into little pieces
1 tbsp blue cheese, crumbled
1 tbsp prepared mustard
2 tbsp plum or apricot jelly, jam or preserves
warm garlic bread
crisp iceberg lettuce
sliced tomatoes

Platten the beef into two 62 circles.  Sprinkle each with pepper and half the cumin and vinegar.  Put half the cheese in the center of each, leaving a 1" border of beef uncovered.  Bring up the sides of each burguer and press it closed to seal the filling in.
Mix together both mustards and the fruit stuff.  Brush the burguers with it, then barbacue or broil'em, basting with the remaining mustard mixture until you've used it all.  Turn the burguers once.  When they're browned, serve them on the garlic bread with the lettuce and tomatoes.

Ajiaco de Papas Peruanas (8 pertsonas)

Ingredientes

1/2 kg papa huamantanga
1/2 kg papa huairo
1/2 kg papa peruanita
1/2 kg papa tomasa
2 cucharaditas de ajo molido
2 cebollas rojas picadas
1/2 tz de ají amarillo molido
2 1/2 litros de caldo de pollo
1/2 kg habas verdes (sin vainas)
1/2 kg arvejas
300 gr queso fresco serrano desmenuzado
3 cucharadas de perejil picado
2 cucharadas de huacatay picado
aceite
sal y pimienta

Pele las papas y córtelas en rodajas; corte las rodajas por la mitad y reserve.  En una olla, prepare un aderezo con aceite, el ajo y la cebolla; rehogue durante unos minutos y agregue ají amarillo.  Vierta el caldo de pollo y las papas (la cantidad de caldo debe bastar para cubrir las papas).  Después de aproximadamente cinco minutos, añada las habas verdes peladas y las arvejas.  Cocine hasta que las verduras y las papas estén tiernas, y agregue el queso desmenuzado y las hierbas aromáticas (perejil y huacatay).  Sazone con sal y pimienta.  Sirva con arroz blanco.

Puede usar otras hierbas andinas como: la muña, el paico o el chincho.

Orange Custards in Orange Baskets

Mix the grated yellow rind of one large orange with two cups of cubed oranges with their juice.  Pour over a thick soft custard made by using two eggs instead of one, to a cup of milk, with half cup of sugar.  Should fill six or more orange baskets.

Chicken and Carrot Soup

An easy to make soup, may be made by using chicken bouillon cubes, coloring and flavoring with carrots in the following manner:  Trim and scrape the vegetables, then grate on a fine grater until you have enough pulp to impart an amber tint to the bouillon.  Serve in marmites, garnished with egg balls made from hard-cooked yolks and fine crumbs, bound with beaten whites.

Cheer-up Canapés

Cut slices of bread with fancy cutters into the following shapes:
Bell, to ring the new year
Heart, for love
Diamond, for money
Four-leaved clover, for luck

And spread these with fruit or vegetables pastes of different flavors and colors, olives, chicken, patés, etc.

15 Minute Marinated Chicken

Ingredients

1/4 cup Dijon mustard
2 tbsp fresh leon juice
1 1/2 tsp Worcestershire sauce
1/2 tsp dried tarragon
1/4 tsp freshly ground black pepper
4 halves chicken breast, boneless, skinless

Combine the first five ingredients, mixing well, spread on both sides of chicken.  Place chicken on a plate.  Marinate at room temperature for 15 minutes or for seven hours in the refrigerator.  Grill, uncovered, over medium coals, turning once, for 10 to15 minutes or until juices run clear.

Hints 10 Toppins Worth Trying

Easy ideas to add to all your salads, vegetables, casseroles

For Zestier Salads

- To pick up fruit, tossed green and chicken salads, garnish with cheese curls made from pasteurized cheese spread cut into thin shavings with a vegetable parer.

- For fancier green, three-bean, mixed vegetable, ham and tuna salads, sprinkle with coarsley crumbled toaster corn cakes, sautéed in butter or margarine.

A Lift for Hot Vegetables

- Perk up asparagus, cauliflower or Italian green beans with cheese crumbs, toast fresh bread crumbs in skillet until golden; remove from heat and toss with grated Parmesan Cheese.

- Add zest to wax or green beans, carrots, Brussels sprouts, with a dollop of chive cream cheese or sour-cream-onion dip.

- Liven up zicchini, squash, spinach and whole-kernel corn with crisp rice cereal, skillet toasted in bacon drippings.

- Bring out the flavor of mashed butternut or baked acorn squash, peas and yams with a sprinkling of lemon, or orange peel that has been finely shredded with a grater.

Be Creative with Casseroles

- Lend color, crispness to chicken or tuna casserole with ring of shredded carrot around edge.

- For contrast in taste, texture, top baked, scalloped oysters, tuna or ham and potatoes with Chinese fried noodles.

- Enhance pork, ham, cheese and egg mixtures -after baking, just before serving-  with the zingy flavor of rye.  Toast buttered party rye slices on one side in broiler, then place them (toasted-side up) in a ring around casserole, slices overlapping.

- Make frankfurter casseroles more appealing by topping them before baking with pineapple slices brushed with marmalade.