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By Craig Claiborne
Published 1966
Artichoke Hearts and Shrimp*
Roast Lamb with Herb Sauce*
Barley and Mushroom Casserole*
Tiny Peas and Onions
Belgian Endive Salad
Chocolate Custard*
Pork Chops with Caper Sauce*
Wild Rice
Eggplant Slices with Parmesan*
Dandelion Greens and Field Salad
Vanilla Ice Cream
Jam Sauce*
Shrimp Cocktail à la Française*
Chicken with Artichokes*
Buttered Noodles
Watercress and Orange Salad*
Lime-Pistachio Chiffon Pie*
London Broil on Toast
Sauce Bercy*
Corn Creole*
Spinach Salad
Watermelon