EDITH ADAMS’ GLOBE-TROTTING GOURMET 41

ARROZ CON POLLO
(Chicken and Rice)
3% pound chicken, disjointed
% cup butter or oil
2 onions, finely chopped
4 clove garlic, minced
1 cup rice '
1%% quarts chicken stock or water
1 pimento, finely chopped or 1 sweet
red pepper
_ 4 small tomatoes
344 tablespoon salt
% teaspoon cayenne pepper
4 sprigs parsley, finely chopped
14 teaspoon pepper
1% teaspoon powdered saffron
Wash the rice three or four times and
let drain dry. Flour the chicken pieces
and brown in the butter or oil, when
brown remove to a casserole and brown
the onion and garlic in the fat. Mix all
the remaining ingredients except rice and
add to chicken covering with the stock.
Let simmer gently until the chicken. is
tender. Place the rice in another casserole
and cover with 2 cups of the stock off the
chicken, set on low heat for half an
hour. Keep chicken simmering or place
in a 350 degrees F. oven. When rice is
done it will be dry and all grains separ-
ated. Serve the chicken on a platter
garnished with mushrooms and artichoke
hearts, or other vegetables; serve the rice
in its casserole; and the liquid from the
chicken in a soup tureen.

PAELLA VALENCIANA
Seria and Seafood Casserole)
stewing chicken

1y, quarts of water

1%4 teaspoons salt
whole black peppers
onion, sliced
can shrimp
can butter clams
can crab
cups rice
tablespoons oil
clove garlic
cup ham

Stew the chicken in the water with the
salt, pepper and onion, for two hours or
until tender. Cook the rice by your favor-
ite method. Heat the oil in a frying pan
and saute the garlic and another sliced
onion if desired. Add the ham and stir
until it is heated. Place the rice in a large
warm casserole and color with saffron
or yellow vegetable coloring. Place the
canned fish in a pan together and heat.
Place the pieces of chicken, the seafood
and the ham garlic mixture over the rice,
and toss together as for a tossed salad.
Pour the chicken broth over all and serve
piping hot.

Lame |
by eAy ne eng ae

ENSALADA GUACAMOLE
(Avocado Salad)
1 ripe tomato
2 avocados
1 tablespoon grated onion
1 tablespoon mayonnaise
1 tablespoon lemon juice
Salt to taste
Mash tomato and avocados together and
blend in remaining ingredients. For a
salad, pile the guacamole lightly on thick
slices of tomato. Serve on lettuce. The
guacamole may also be used as a dressing
with vegetable, lettuce and fruit salads.
Another favorite South American dish
is baked fish with a Spanish sauce. For
the recipe of Pescado a la Espanola (see

page 9).

PUDIM DE LARANJAS
(Orange Pudding)
1% cup sugar
1% tablespoons butter
34 cup sugar
4 tablespoons flour
6 eggs, separated
1% cups orange juice
Caramelize the half cup of sugar in a
heavy pan, then pour into a greased cas-
serole and line mold quickly as it hard-
ens. Cream the butter with the remain-
ing sugar, add the flour and the well
beaten egg yolks. Stir in the orange juice
then fold in the stiffly beaten egg whites.
Pour into casserole. Bake in a pan of
hot water in a 350 degrees F. oven for
one hour. Chill. Unmold to serve.

ALMENDRADO
(Almond Dessert)

tablespoon gelatin
cup cold water
egg whites
cup sugar
pound chopped almonds
Food coloring
egg yolks
cups milk
teaspoon salt
tablespoon sherry

Soak the gelatin in the cold water. Beat
the egg whites until stiff, beat in the
sugar and then slowly add the gelatin,
beating constantly. When the mixture
stands in peaks divide into two parts. To
one part add the almonds. To the other
add a few drops of desired coloring. Line
a mold with waxed paper. Pour in half
the colored mixture then the almond mix-
ture then the other half of the colored
mixture. Place in the refrigerator to
stiffen. Make a custard of the egg yolks,
milk, salt, and flavor with sherry. Un-
mold the dessert and serve in slices with
the custard sauce.

ick. $3