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October menus.

As frostier days and nights arrive, put your oven to work to create speedy, handsome, warming meals. Menus focus on autumn produce and heartier fare. Inspiration comes from the West's rich culinary heritage, blending the flavors of Asia, the Americas, and Europe.



Glazed Game Hens Sweet Dumpling Squash with Peas Green Salad Onion Brushes Tortilla Sticks Sake Baked Pears in Ginger Syrup

Let the oven do the lion's share of the work for this menu. First bake rolled flour tortillas to crisp. Game hens and dessert pears share the oven next, while miniature squash steam on the range; give the squash a 10-minute head start. The pears finish baking as you eat dinner.

While foods cook, anoint purchased mesclun salad mix with your favorite dressing and make onion brushes. Cut 12 green onions into 4-inch lengths. Make narrow, parallel cuts about 2 inches long from the bulb end.

Glazed Game Hens

6 small (1 1/4 to 1 1/2 lb. each) Rock Cornish game hens 2 1/2 teaspoons grated tangerine or orange peel 2 cups tangerine or orange juice 2 tablespoons cornstarch 3 tablespoons hoisin sauce or soy sauce 1/2 teaspon crushed dry hot red chilies

Remove giblets from hens and save for other uses. Rinse birds and pat dry. Place birds breast up in a shallow 12- by 15-inch pan.

Mix tangerine peel, juice, cornstarch, hoisin, and chilies; pour evenly over birds. Bake in a 450[degrees] oven, basting every 10 to 15 minutes, until meat is no longer pink at thighbone (cut to test), 30 to 40 minutes. Place birds on warm plates. Skim fat from sauce; pour sauce into a bowl. Spoon onto birds to taste. Serves 6.

Per serving: 655 cal.; 69 g protein; 34 g fat (9.5 g sat.); 13 g carbo.; 4651 mg sodium; 220 mg chol.

Sweet Dumpling

Squash with Peas

Season vegetables with some of the game hen sauce. 6 sweet dumpling squash (8 to 10 oz. each) 2 packages (10 oz. each) frozen petite peas

Deeply pierce squash in several sports. Set on a rack above about 1 inch water in a wok or 6- to 8-quart pan. Cover pan and bring water to a boil; steam until pumpkins are tender when pierced, 20 to 30 minutes.

Place peas and 1/4 cup water in a 1 1/2- to 2-quart pan. Stir often over high heat until hot, 5 minutes. Drain; keep warm. Protecting hands, cut off squash tops. Scoop out seeds; fill with peas. Set tops on peas if desired. Serves 6.

Per serving: 131 cal.; 5.8 g protein; 0.5 g fat (0 g sat.); 29 g carbo.; 132 mg sodium; 0 mg chol.

Tortilla Sticks

12 flour tortillas (10-in. size, 20 oz. total) Salt Dip tortillas, 1 at a time, in water and drain briefly. Season to taste with salt. Loosely roll each into a cylinder and fasten with toothpicks.

Place tortillas on 2 greased baking sheets, each 12 by 15 inches. Bake in a 500[degrees] oven until bottoms are golden, 4 to 6 minutes. Turn tortillas over, switch positions of pans, and bake until tortillas are crisp and deep golden, 3 to 5 minutes longer. Remove toothpicks. Serve warm or cool. Makes 12.

Per piece: 150 cal.; 4.3 g protein; 0.4 g fat (0 g sat.); 31 g carbo.; 275 mg sodium; 0 mg chol.

Baked Pears in

Ginger Syrup

6 medium-size (2 1/2 lb. total)firm-ripe Bosc or Bartlett pears 3/4 cup water 1 tablespoon lemon juice 2 tablespoons sugar 1/3 cup minced crystallized ginger

Trim bottoms of pears, if needed, so they will sit upright. Fit pears snugly in a shallow 1 1/2- to 2-quart baking dish, such as an 8-inch-square pan. Mix water and lemon juice; pour over pears. Sprinkle fruit with sugar.

Bake in a 450[degrees] oven for 30 minutes. Baste pears with pan juices and sprinkle with ginger. Continue baking pears at 400[degrees], basting occassionally, until they're tender when pierced and richly browned, 30 to 45 minutes longer. Offer warm or cool. Serves 6.

Per serving: 167 cal.; 0.7 g protein; 0.7 g fat (0 g sat.); 43 g carbo.; 9 mg sodium; 0 mg chol.



Spiced Pork Roast Wilted Kale Hasty Hominy Ale or Orange Juice Vanilla Ice Cream Pineapple

Typically Brazilian seasoning of garlic, cumin, and oregano coat this pork roast. It cooks unattended, leaving you plenty of time to prepare the kale and hominy.

Rinse and chop the kale, wilt it briefly in a big pan, and stir in green olives and onions. The hominy couldn't be simpler--just warm it out of the can with herbs and a little olive oil.

Ice cream with fresh or canned unsweetened pineapple makes a satisfying, sweet-tart dessert.

Spiced Port Roast

1 small, boned center-cut pork loin roast, 2 to 2 1/2 pounds 1 tablespoon cumin seed 1 teaspoon black peppercorns 1 tablespoon dry oregano leaves 3 large cloves garlic, minced or pressed Wilted kale (recipe follows)

Trim most of the fat from pork, leaving a thin layer. With a mortar and pestle or in a blender, coarsely crush cumin seed and peppercorns with oregano. In mortar or a bowl, combine seasonings with garlic. Pat mixture all over pork. Shape meat into a neat log, then tie securely in several places with cotton string.

Place the roast, fat side up, on a rack in a 12- by 15-inch roasting pan. Roast in a 375[degrees] oven until a thermometer inserted in the thickest part of the meat registers 155[degrees], 45 to 55 minutes. Put the meat on a platter. Remove strings and keep the roast warm.

Remove pan rack. Skim and discard fat from drippings. Add 1/2 cup boiling water to pan; stir to loosen browned bits, then add juices to kale. Offer meat with kale. Serves 6.

Per serving: 251 cal.; 34 g protein; 11 g fat (3.8 g sat.); 1.8 g carbo.; 102 mg sodium; 95 mg chol.

Wilted Kale

3/4 pound kale, rinsed and drained 1/2 cup thinly sliced green onions 1/2 cup drained Spanish-style pimento-stuffed olives, sliced Meat juices from roast port (recipe precedes)

Trim tough stems from kale, then coarsely chop leaves. Place kale in a 5- to 6-quart pan with 1/2 cup water. Cover and bring to a boil over high heat. Reduce heat and simmer until kale is wilted, about 3 minutes.

Stir in onions, olives, and meat juices. Serves 6.

Per serving: 44 cal.; 2.2 g protein; 1.8 g fat (0.2 g sat.); 6.3 g carbo.; 297 mg sodium; 0 mg chol.

Hasty Hominy

3 cans (15 oz. each) hominy, drained 2 tablespoons olive oil 1 teaspoon dry oregano leaves Salt and pepper

In a 10- to 12-inch frying pan over medium-high heat, frequently stir hominy, oil, and oregano until the hominy is hot, 3 to 5 minutes. Add salt and pepper to taste. Serves 6.

Per serving: 194 cal.; 3.2 g protein; 6.4 g fat (0.9 g sat.); 30 g carbo.; 447 mg sodium; 0 mg chol.



Cinnamon Bread Pudding with Pumpkin Custard Pork Sausages Golden Delicious Apples Earl Grey Tea

Sweetly spiced bread pudding bakes with just enough egg and milk to hold it together. While the pudding cooks, stir pumpkin custard in a double boiler, brown sausages, and make tea

Cinnamon Bread

Pudding with

Pumpkin Custard

8 to 10 ounces day-old crusty sourdough bread, unsliced 1/4 cup (1/8 lb.) melted butter or margarine 3/4 cup sugar 2 teaspoons ground cinnamon 3 large eggs 2 3/4 cups milk 1/2 cup pecan halves 1 can (1 lb.) pumpkin 1/2 teaspoon ground nutmeg 1 teaspoon vanilla

Tear bread into 1-inch chunks; you should have about 6 cups.

In a bowl, mix bread with butter. Combine 1/4 cup sugar and cinnamon; sprinkle over bread and mix. In a small bowl, beat 1 egg and 3/4 cup milk; gently mix with bread.

Spoon bread mixture into a buttered 11/2- to-quart shallow baking dish. Bake in a 375[degrees] oven 15 minutes. Scatter pecans over bread; bake until deeply browned and crisp, about 15 minutes more.

Meanwhile, in the top of a 2- to 3-quart double boiler, beat remaining sugar, eggs, and milk with pumpkin, nut-meg, and vanilla. Stir often over simmering water until custard is steaming and thickly coats a metal spoon, about 12 minutes. Pour into a pitcher.

Pour custard into bowls and spoon warm bread pudding on top. Serves 6.

Per serving: 498 cal.; 13 g protein; 22 g fat (8.8 g sat.); 65 g carbo.; 443 mg sodium;144 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:Oct 1, 1991
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