Cook and Travel Author Ruth Malone Shares Global Recipes
Ruth Malone known as the Cookbook Lady of Little Rock travels as Holiday Inn food editor and author of travel cookbooks. She gathers recipes from chefs worldwide and tests them at home, noting the challenge of translating measurements while sharing a Marrakesh chicken dish Djaj Bilouz with detailed marinade and sauce.
MENTIONED IN THIS ARTICLE
Ruth Malone
Little Rock
Ark
Holiday Inn Magazine
Holiday Inn International
Malone
The
Ozarks
Djaj Bilouz
Marrakesh
Morocco
Beard Rice Salads Show Simple Flavor and Comfort
James Beard outlines versatile rice salad recipes designed for buffet service and light meals. Recipes include Nicoise Rice Salad with tuna and anchovies, Spinach Rice Salad with garlic soy vinaigrette, and Seafood Rice Salad with shrimp and crab, served on greens with citrus and nut garnishes.
MENTIONED IN THIS ARTICLE
James Beard
Chocolate Almond Crunchies Dessert Recipe Instructions
A dessert method yields chocolate almond crunchies. It describes making a chocolate almond layer with butter and eggs, baking an 8 inch square, then a butter sugar glaze, and a final chocolate glaze. It specifies chilling times and cutting into about 60 pieces.
Fresh Citrus Slaw With Oranges and Cabbage
Combines peeled orange segments with shredded cabbage and onion. A mayonnaise lemon dressing is stirred in to create about 8 cups of slaw. Variations include green pepper, peanuts, or pimiento. bread spread option adds cheesy chicken for sandwiches.
Luau Stuffed Pork Roast With Creamy Pineapple Sauce
Escape to the islands with Luau Stuffed Pork Roast and Creamy Pineapple Sauce. The recipe serves 8 and combines pork, pineapple, bread stuffing, and a sweet condensed milk sauce for a tropical main course with optional pineapple spears and mint garnish.
MENTIONED IN THIS ARTICLE
The
Islands
Tropics
Luau
Cinnamon Ground or Stick Use in Cooking
Ground cinnamon belongs in baked goods and as a dusting on whipped cream and desserts. Cinnamon sticks flavor clear liquids like pickling vinegar and syrups and are simmered 10 to 15 minutes to release aroma. They can be reused after drying, and add depth to stews curries and tomato dishes as well as jams and preserves.
Also Mentioned on This Page
Susan Delight
Copley News Service
Cooking
Beard
Arizona
Holiday Magazine
America
Robert Balzer
Pierre M. LE Coz
Main Street
Scottsdale
Drinkwater’s Liquors & Cheese
Scottsdale Rd
Sun
Continental Chocolate Candies Indian School
Brown Ave
Old Town
Scottsdale” Ph
Ambrosino
Naples
Sara
Dinin
W. Scottsdale Rd
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