Kitchen cabinet - includes recipes

Sunset, July, 1999 by Linda Lau Anusasananan

READERS' RECIPES TESTED IN SUNSET'S KITCHENS

Picnic Deli Sandwich

Audrey Thibodeau, Mesa, Arizona

This meal-scale sandwich not only is easy to transport but also gets better if made up to 1 day ahead. Audrey Thibodeau often takes it to summer picnics and Super Bowl parties.

PREP AND COOK TIME: About 20 minutes

MAKES: 6 servings

1 loaf (1 lb.; about 4 1/2 in. wide, 14 to 16 in. long) sourdough bread

1/2 cup vinaigrette-style salad dressing, homemade or purchased

1/2 cup finely chopped cucumber

1/2 cup finely chopped tomato

2 tablespoons thinly sliced chives or green onion

3 to 4 ounces thin-sliced Swiss cheese

12 thin green bell pepper rings, seeds removed

6 to 9 ounces thin-sliced cooked turkey breast

12 pieces thin-sliced salami (about 3 oz. total)

3 thin red onion slices, separated into rings

1. With a serrated knife, horizontally slice 1 inch off the top of the loaf. Pull soft center from bottom half of loaf, making a shell with 1/2-inch-thick walls. Reserve soft bread for other uses.

2. In a bowl, mix vinaigrette dressing, cucumber, tomato, and chives. Brush or spoon about half the dressing evenly over interior of the hollowed shell. Also spoon enough dressing on cut side of loaf top to moisten.

3. Layer cheese, bell pepper, turkey, salami, and onion in shell. Drizzle remaining dressing over filling. Set bread top over filling. Wrap sandwich in foil or plastic wrap and refrigerate at least 3 hours or up to 1 day.

4. Unwrap; cut into equal portions.

Per serving: 394 cal., 30% (117 cal.) from fat; 23 g protein; 13 g fat (5.1 g sat.); 44 g carbo (2.6 g fiber); 970 mg sodium; 48 mg chol.

English Shortcake Carolyn T. Black, Bountiful, Utah

Years ago, at a little tearoom in the English countryside, Carolyn Black fell in love with true English shortcake. Her replica is more like a scone than a sweet biscuit shortcake.

PREP AND COOK TIME: About 45 minutes

MAKES: 6 to 8 servings

2 1/2 cups all-purpose flour

About 3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1/4 lb.) butter or margarine

2/3 cup low-fat buttermilk

2 large egg yolks

4 cups sliced peeled peaches, plums, or nectarines; or rinsed and drained raspberries, blueberries, or hulled strawberries (1 or more kinds of fruit)

About 1 cup whipping cream

1. In a bowl, mix flour, 1/2 cup sugar, baking powder, baking soda, and salt. 2. With a pastry blender or your fingers, cut or rub butter until no pieces are larger than 1/4 inch.

3. In a small bowl, mix buttermilk and egg yolks; add to flour mixture. Stir with a fork until evenly moistened, then press into a ball.

4. On a lightly flouted board, knead until dough forms a smooth ball, 5 to 10 turns. Pat dough into a 1-inch-thick oval. With a floured round cutter (2 1/4 to 2 3/4 in. wide), cut dough; place pieces about 2 inches apart on a baking sheet, about 12 by 17 inches. Press scraps together, knead briefly, and repeat to cut more rounds. Sprinkle cut dough evenly with sugar, using about 1 tablespoon total.

5. Bake in a 400 [degrees] oven (or a 375 [degrees] convection oven) until golden, 12 to 15 minutes. Transfer to racks.

6. In a bowl, mix fruit with sugar to taste. In another bowl, whip cream with a mixer on high speed until it holds soft peaks. Sweeten to taste with sugar.

7. Split warm or cool shortcakes in half. Set bottom halves on plates and spoon about half the fruit and juices onto cakes. Top each with a spoonful of cream. Set a cake top on each base and spoon remaining fruit and cream equally over each.

Per serving: 468 cal., 44% (207 cal.) from fat; 6.8 g protein; 23 g fat (13 g sat.); 61 g carbo (2.4 g fiber); 497 mg sodium; 118 mg chol.

Raspberry and Candied Walnut Salad

Rebecca Casper, Avondale, Arizona

This salad is loaded with surprises - raspberries, candied walnuts, and feta cheese. Rebecca Casper finds that it never fails to make an impression.

PREP AND COOK TIME: About 30 minutes

MAKES: 6 to 8 servings

Salad oil

1/3 cup sugar

1/2 cup walnut halves or large pieces

1/4 cup raspberry vinegar

2 tablespoons olive oil

2 teaspoons honey

1 tablespoon mayonnaise

1/4 teaspoon fresh-ground pepper

3 quarts (3/4 lb.) butter lettuce, leaf lettuce, or salad mix (1 kind or a combination), rinsed, crisped, and torn into bite-size pieces

1/3 cup thinly sliced red onion, rinsed and drained

1 cup raspberries, rinsed and drained

1 cup (8 oz.) crumbled feta cheese

Salt

1. Lay a 10- to 12-inch-long sheet of foil on a heatproof surface and rub lightly with oil.

2. In an 8- to 10-inch frying pan over medium-high heat, combine sugar and walnuts. Shake and tilt pan often until sugar is melted and amber-colored and until nuts are coated, 4 to 5 minutes total. At once pour walnut candy onto foil. Let candy cool until hard, 12 to 15 minutes. Discard foil; break candy into chunks, put in a heavy plastic food bag, and hit gently with a flat mallet to break into small pieces. If making ahead, store airtight up to 2 days.

3. In a wide shallow bowl, whisk vinegar with oil, honey, mayonnaise, and pepper.

4. Add lettuce, onion, raspberries, cheese, and walnut candy. Mix and season to taste with salt.