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Potluck Cook Book.

The potluck, a tradition in cooking that has adapted admirably to changing life styles, lets friends share in a meal's preparation, then bring dishes to a single location to be enjoyed. While economics was once the motivating factor behind potlucks, today a rival factor is time. Sunset's new Potluck Cook Book (Lane Publishing Co., Menlo Park, Calif. 94025; $6.95) addresses both needs, making entertaining achievable for busy people. In this 96-page book by the editors of Sunset Magazine and Sunset Books, you'll find more than 150 "pride & joy recipes you can take to the party." Many include one or more make-ahead stepsor breaking points that make it easier to fit cooking in with other activities.

The book's opening statement focuses on planning: how to get organized, how to calculate amounts, and how to transport foods safely-all essential steps to get potluck participants off to a good start.

The first chapter zeroes in on menus for special occasions-holiday gatherings, picnic outings, and informal parties. Following chapters offer recipes for appetizers, salads and vegetables, fish and shellfish, poultry, meat, and desserts. Recipes range from simple to adventurous and reflect a broad ethnic diversity.

Most recipes show, at a glance, the time commitment for preparation, minimum or maximum refrigeration (if applicable), cooking or heating time (if necessary after the dish is completed), and nutritional information. Generally, the last heating step for the dishes takes place in the oven. In each of the large color photographsabout two dozen in all-dishes from the various chapters appear together (referenced to the page where you will find the recipe). Many show a complete menu, giving you an idea of how a meal will took. Special features deal with breads to tempt nonbakers, an easy way to poach and bake fish, a Thanksgiving dinner designed so the host has only to look after the turkey, a lasagne that multiplies or divides, and a harvest soup using late-season bounty ftom friends' gardens.

Here are three intriguing choices from the Potluck Cook Book. The first is a boned pork roast, stuffed with two kinds of cheese, that goes with a wild rice salad; both are served cold. The third dish is a colorful Mexican fish salad.

Pork Loin Stuffed with Two Cheeses

4 ounces each cream cheese and

ripened or unripened goat cheese, such as Montrachet or bucheron

1 teaspoon ground dry sage

1/2 teaspoon dry thyme leaves

1 boned pork loin end roast (about

3 1b.)

12 to 15 large canned grape leaves,


Lemon wedges (optional)

Additional grape leaves (optional)

Thoroughly blend cream cheese, goat cheese, 1/2 teaspoon of the sage, and 1/2 teaspoon of the thyme; set aside.

Open roast and place flat, fat side down, on a work surface. Cover the meat with plastic wrap and pound with flat side of a mallet until roast measures about 9 by 11 inches.

Using the 12 to 15 grape leaves, arrange in a double layer down center of meat, extending leaves beyond ends of roast. Next, spoon cheese mixture down center of leaves just to ends of roast (fill roast so you can reroll it to its original shape); fold ends of leaves over filling and then lay leaves over cheese to form a neat roll down center. Roll up meat, enclosing filling closely; securely tie with string at 2inch intervals.

Place roast, fat side up, in a 9- by 13-inch pan. Rub remaining 1/2 teaspoon sage and 1/4 teaspoon thyme over surface of roast. Insert a meat thermometer into thickest part of meat (not into filling). Roast in a 375 degrees oven until thermometer reaches 155 degrees to 160 degrees, about 1/4 hours. Let cool; then cover and refrigerate for at least 3 hours or up to 1 day. Transport in a cooler.

To serve, garnish with lemon wedges and

additional grape leaves, if desired. Slice Meat 3/4 to 1 inch thick. Makes 8 servings.

Per serving : 489 cal. ; 32 g protein; 3 g carbo . ; 38

g total fat,- 112 mg chol. ; 276 mg sodium.

Wild Rice Salad

1 1/2 cups wild rice, rinsed and drained

3 cups regular-strength chicken broth

1/2 cup salad oil

2 tablespoons raspberry vinegar or

wine vinegar

2 tablespoons finely chopped shallots

or mild onion

2 teaspoons Dijon mustard

1/4 teaspoon pepper

In a 2- to 3-quart pan, bring rice and broth to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and most of the broth is absorbed, about 50 minutes. Let cool.

In a small bowl, blend oil, vinegar, shallots, mustard, and pepper. Pour the dressing over the cool wild rice and mix lightly. If made ahead, cover and refrigerate for up to 2 days. Serve at room temperature. Makes 8 servings.

Per serving: 202 cal; 5 g protein; 24 g carbo.; 10 g total fat, 0 mg chol.; 417 mg sodium.

Veracruz Fish Salad

2 1/2 pounds white-fleshed fish fillets,

such as rockfish or orange roughy

3 large firm-ripe tomatoes, cored and

coarsely diced

1/2 cup lime juice

3 cloves garlic, minced or pressed

1 cup sliced Spanish-style pimiento

stuffed olives

1/2 cup drained capers

1/2 cup thinly sliced green onions,

including tops

Salt and pepper

About 8 large iceberg lettuce leaves,

washed and crisped

1 or 2 limes, cut in to wedges

Place fish in a 9- by 13-inch baking dish,

overlapping fillets slightly. Cover the fish and bake in a 400 degrees oven just until opaque in center of thickest part (cut to test), 12 to 15 minutes. Let cool; cover and refrigcrate for at least 2 hours or up to 1 day. Lift out fish, discarding pan juices. Pull out and discard any bones. Break fish into bite-size chunks. In a large bowl, combine tomatoes, lime juice, garlic, olives, capers, green onions, and fish; mix gently Season to taste with salt and pepper. Line a serving bowl with lettuce and spoon in salad. Garnish with lime wedges. Transport in a cooler. Makes 6 to 8 servings.

Per serving:179cal; 28 g protein; 7 g carbo.;5 g total fat, 50 mg chol.; 648 mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Article Type:Book Review
Date:Oct 1, 1988
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