Dining in--Minneapolis/St. Paul cookbook

cover. Cook over medium heat until tender, approximately 5 minutes. Drain and discard liquid. Place the broccoli in an electric blender; blend until the broccoli is chopped medium-fine. Place ina bowl and add the onion, seasoned salt, and pepper; mix well. Stir the broccoli mixture into the white sauce and rewarm gently. If desired, add the cream a little at a time to thin. Serve hot. Not tasting the food under the sauce may be the French way, but honoring its true flavor is our approach here. Ever since my father taught himself how to cook and he taught me, we've learned to keep it simple. SWISS PEAR BREAD Y2 cup diced prunes 1 teaspoon whole anise Y. cup diced dried pears 1 teaspoon ground cloves Y4 cup raisins 2 tablespoons dry yeast Ys cup currants 2 tablespoons prune juice Y4 cup diced citron 2 tablespoons butter Y4 cup diced candied Y3 cup sugar orange peel % teaspoon salt Y4 cup diced candied 1 tablespoon brandy lemon peel 5to6 cups flour 1 teaspoon cinnamon (approximately) 1 teaspoon ground anise 1. A day in advance, place the first eleven ingredients in a large saucepan. Add water to cover and cook over low heat for % hour. Drain the fruit and reserve the liquid. 2. Stir the yeast into the prune juice and let stand in a warm place (75°) for 5 to 7 minutes. 3. Meanwhile, place 4 cup of the warm liquid reserved from the fruits in a large mixing bowl. Add the butter, stirring to melt. Add the yeast mixture, sugar, salt, brandy, and 2 cups of the flour. Beat well to mix. Continuing to beat hard, add the remaining flour 1 cup ata time, until the dough forms a ball and sides of the bow] are clean. 4. Ona lightly floured surface, knead the dough until elastic, 7 to 10 minutes. Roll dough into a rectangle the length of a bread loaf pan. Roll up the width, jellyroll style, to form a loaf shape. Place the dough in a bread loaf pan and cover tightly with plastic wrap. Refrigerate overnight. . 5. Remove pan from refrigerator, cover loosely with the plastic wrap, and allow dough to rise 2 hours in a warm place. . Preheat oven to 300°. 7. Bake in preheated oven 1 hour. Remove when done and place ona rack to cool. After 10 minutes of cooling, remove bread from pan and let cool further. To serve, slice in %-inch slices. People’s memories have a way of making things seem better. Maybe someone enjoyed our pear bread thirty years ago. It’s very difficult to make it taste as wonderful as that person remembers. The pressure is on us to recreate the exact experience. ON HEARTS OF PALM SALAD 1 head Bibb lettuce, 1 (8-ounce) can black olives, coarsely torn pits removed I (1-pound) can hearts Y2 cup soy sauce of palm, drained Y2 teaspoon freshly ground 1 medium-size cucumber, pepper peeled 1. Divide the lettuce on six individual serving plates. Top with the hearts of palm. 2. Slice or coarsely chop the cucumber and sprinkle over the hearts of palm. Slice the olives and sprinkle on top of salad. 3. Season the soy sauce with the pepper and drizzle over the salad. Serve immediately. This salad is a little off the beaten path, and it has a nice little diet-oriented dressing, for a change of flavor and pace. SWEETBREADS LOWELL INN, MUSHROOM SAUCE 6 (3-ounce) clusters veal 6 (%-inch) slices firm sweetbreads white bread 6 peppercorns MUSHROOM SAUCE 2 tablespoons lemon juice (see next page) 1 cup fine cracker crumbs 6 sates toasted 1 cup flour Sane ial ¥ cupoil 3 tablespoons minced parsley 2 tablespoons paprika 2 eggs 1 (8-ounce) bottle chutney 1 cup milk 1. In a 6-quart saucepan, place the sweetbreads with the peppercorns and water to cover. Add the lemon juice and boil over medium-high heat 15 to 20 minutes, or until the sweetbreads turn white. Drain, reserving stock for the Mushroom Sauce. Let the sweetbreads cool until easy to handle, then clean out veins and membranes and