Local Book Does Good

“A Taste of Hope,” a cookbook compiled by the Camarillo Chapter of the City of Hope, offers an international mix of foods that should make for interesting eating.

The more than 700 recipes range from Greek spanakopita , Italian eggplant rolls, Swiss potato soup and Korean barbecued ribs to all-American Harvard beets and brownies. There are Jewish holiday recipes too, and a small but intriguing group of dishes from Romania.

Spiral-bound with a washable plastic cover, the 300-page book has just gone into its fourth printing. Copies can be ordered for $12, which covers postage and handling. Make checks or money orders payable to City of Hope and send to Camarillo Chapter, 42010 Village 42, Camarillo, Calif. 93012. Renee Green is cookbook chairman and president of the chapter, which is based in Leisure Village, a retirement community.

BEET BORSCHT MOLD

2 envelopes unflavored gelatin

1/2 cup cold water

2 (16-ounce) cans diced or shoestring beets

6 tablespoons sugar

2/3 cup red wine vinegar

2 tablespoons instant minced onion

1 cup sour cream

Dill weed

Soften gelatin in cold water. Drain liquid from beets into small saucepan. Add sugar and vinegar and heat to simmer. Add gelatin and heat until dissolved. Chill mixture until syrupy.

Stir in beets and onion. Pour into 6-cup ring mold. Chill until firm. Unmold on platter. In center, place bowl of sour cream sprinkled with dill. Makes 8 servings.

ESCAROLE AND BEANS WITH PASTA

1 or 2 bunches escarole, about 1 1/2 pounds

3 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons salt

1 (28-ounce) can crushed tomatoes

1 (20-ounce) can white or garbanzo beans

1/2 pound elbow macaroni or other short pasta, cooked and drained

Grated Parmesan cheese

Freshly ground pepper

Wash and clean escarole. Separate leaves and discard very tough outer leaves. Cut leaves into 2- or 3-inch pieces.

Heat olive oil in large, heavy pot. Add garlic and saute until lightly browned. Add 1 1/2 inches water, salt and escarole. Bring to boil. Cover tightly, reduce heat and simmer 15 minutes. Add tomatoes and beans and simmer, uncovered, 30 minutes. Add pasta and simmer just until heated through. Serve with cheese and pepper to add as desired. Makes 6 to 8 servings.

BAKED BEEF BRISKET

1 cup catsup

1 cup water

1 tablespoon instant minced onion

2 tablespoons vinegar

1 tablespoon prepared mustard

1 tablespoon horseradish

2 teaspoons salt, optional

1/4 teaspoon black pepper, optional

4 pounds beef brisket

Combine catsup, water, onion, vinegar, mustard, horseradish, salt and pepper and mix well. Place brisket in greased large roasting pan and cover with catsup mixture. Cover and refrigerate several hours or overnight.

Bake, covered, at 300 degrees about 4 hours or until meat is tender. Skim fat from sauce mixture in pan. Serve sauce with beef. Makes 6 to 8 servings.

ADELINE MARTIN’S APPLE CAKE

4 cups sliced peeled apples

2 cups sugar

2 eggs

1 cup oil

2 teaspoons vanilla

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

Raisins and/or nuts, optional

Place apples in large bowl. Pour sugar over apples and let stand 30 minutes or longer, turning gently with spoon occasionally to coat well.

Beat together eggs, oil and vanilla in another bowl. Sift together flour, baking soda, salt and cinnamon. Blend into egg mixture. Add to apple mixture by hand. Raisins and nuts may be stirred in at this point, if desired. Bake at 350 degrees 1 hour. Makes 12 servings.