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Tapioca Goes
Into Creamed
Vegetables
You can use tapioca in the most
lurprising dishes! It has been an
Id standby for many years in
creamy or fruity desserts. Tapioca
has been a thickening for fruiU
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circles, and recently it showed up
in omelets, to guile the cook's
path to fluffy and delicate baked
omelets.
Taniora we find, also dx thine
to soup, as is proved by this recipe
that uses mixed vegetables supple
mented by bouillon and some milk.
CREAM OF VEGETABLE SOUP
2 tablespoons minced onion
2 tablespoons butter
2i cups milk
1 cup vegetable liquid or
1 cud water and 1 veee-
table bouillon cube
2 tablespoons quick-cooking
tapioca
4 vujis imi ecu ui iiiui'ycu
- vegetables
" Salt and pepper
Saute onion in butter in suace
pan about 2 minutes. Add milk,
broth, and tapioca. Place over
nu'lium heat and cook until mix
ture comes to a boil, stirring con
stantly. Add vegetables and heat
thoroughly. (Season to taste. Serve
with. croutons,' if desired. Makes
4 to 6 servings.
Used canned or fresh vegetables,
such as spinach, green beans, as
paragus, corn, potatoes, carrots,
celery, Lima beans, or mixed
vegetables. Use liquid from the
canned or cooked vegetables for
the soup.
Prunes Will Go
On Kid's Lunch
Get in the habit of cooking
prunes by the pound. THey'Jl be
ready to use in exciting salads,
desserts and the like. What's
more they're rich in minerals andJ
vitamins. ........;
. For a quick after-school snack
children love small round crisp
crackers spread with peanut but
ter and topped with rooked
prunes or some light or dark rais
ins, y.
When it's your turn to enter
tain the neighbors With morning
coffee, fix them these little prone
urprises. Shape pieces of rolled
out biscuit dough around pitted
cooked prunes. Roll in melted
butter and cinnamon sugar and
bake in hot oven.
"He always plays magician
whenever I buy BREEZE
- (It's tbt premium detergent for
everything you wash - and
there's a real Cannon kitchen
. Uwel or face cloth in each box!)
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Omelets, though aif ol familiar dish, have taken on new inter
est since someone invented making them with tapioca. This
fluffy omelet that bakes in the oven, is served with creamed
oysters.
Cranberries Go Into Stuffing
. Plan an exotic dressing to bake
separately in a mold next time
you have turkey. If you have a
chafing djsh serve a turkey curry
or creamed turkey right at the
table with the stuffing turned out
on a pretty platter. Salad or rel
ishes will complete the meal to
the satisfaction of all.
CRANBERRY STUFFING
2 cups ground cranberries
'i cup butter
'a cup sugar
8 cups coarse bread crumbs
2 teaspoons salt .
Vi teaspoon pepper
1 tablespoon sage
2 teaspoons thyme
cup chopped celery
3 tablespoons minced parsley
1 cup water ,
In a big saucepan, cook cran
berries in butter for S minutes
Stir in sugar. Add remaining in
gredients and blend thoroughly
Press into a PrpasrH ?-niinrt m.
serole. Bake at 330 degrees about
35 minutes. Turn out on serving
plate. Garnish as desired.
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Statesman, Salem, Ore, FrL, Mar. 2, '56 (Sec.
Popular Flavor Beef, Rico Has
Here's a hearty main dish to
make with ground beef and versa
tile white rice. Iff quick, too. Mix
together 1 pound ground beef, H
cup uncooked white rice, 1 cup
diced celery, 4 cup diced onion,
4 cup diced green pepper. 1 No.
303 can of tomatoes, 2 teaspoons
Ult, V4 teaspoon pepper, I tea
spoon steak 'fauce and 2 cups wa
ter. ' Place ro an .oven dish and
bake in a 350 oven for Vi hours
or until the rice ii tender and most
of the liquid if absorbed.
Easily cooked rice, hard-cooked
eggs and convenient canned vege
table soup make a tasty casserole.
Cook 1 cup uncooked white lire,
t'i teaspoons salt and 2 cups water
over a low heat for 14 minutes.
Add a can of condensed vegetable
soup, Vt cups milk and black pep
per. Layer this mixture with sliced
hard-cooked eggs in a greased
baking dish. Top with grated
cheese and bale at 330 F. until
the cheese browns, about 30 minutes.
Hard cooked eggs are wrapped in biscuit dough and baked un
til biscuits are done. The result it Undercover Eggs dish
that's a surprise and surprisingly good. Serve with bacon
for breakfast or nicely seasoned cut beans for dinner.
Eggs Plain, Dressed
Make The Main Dish
By MAXINE BUREN
Statesman Woman's Editor
Whether or not your family observes Lent, they will wel
come eggs as a main dish frequently, if the recipes you use
are attractive to look ft and a little unusual. Of course good
old scrambled eggs or plain omelet can be
served often, and still retain popularity, but
it's nice to call on one's ingenuity once in a
while when preparing any old favorite.
The flavor of hot biscuits and eggs is one
of the best, as proved by the number of times
' they appear on breakfast menus, but to make
f- them into a main dinner dish is a bit more -
novel. undercover Lggs is an interesting new
twist to the old favorite its "a combination
of hard cooked eggs wrapped in biscuit dough
and baked. A - velvety .cheese sauce goes
over the whole. '
Yourran vary this a bit, scoop out hard -rolls and drop a
hard cooked egg in the center. Bake until the eggs are done,
serve with sauce, or bacon. This is a new version of good old
toast and eggs. '
Eggs can be baked in pimiento cups to make a sensational
main dish. Below we suggest serving them with Canadian
bacon.
, UNDERCOVER EGGS
1 recipe biscuit dough" Vi teaspoon poultry seasoning
using 2 cups flour, or 2 6 hard-cooked eggs
cups biscuit mix 2 cups cheese sauce, hot
Prepare biscuit dough according to recipe or package di
rections. Add poultry seasoning to the dough while mixing.
Roll dough, to V inch in thickness. Cut intd 6 circles, S inches
in diameter. Place a hard-cooked egg In center of each circle,
and bring the dough up around egg, sealing all the edges well
at the top. Bake on a baking sheet in a very hot oven (450)
12 to IS minutes, or until golden brown. Serve hot with cheese
sauce. Makes 8.
FLUFFY OMELET WITH OYSTERS
2 tablespoons quick-cooking 1 tablespoon butter
' tapioca 4 egg whites
4 teaspoon salt 4 egg yolks
Vi teaspoon pepper Creamed Oysters
4 cupmilk .
Combine tapioca, salt,- pepper, and milk in saucepan. Place
over medium heat and cook until mixture cornea to a boil,
stirring constantly, Add butter. Remove from heat and allow
to cool slightly while beating eggs. '
Beat egg whites until stiff. Beat egg yolks until thick and.
lemon colored. Add tapioca mixture to egg yolks and mix well.
Fold into egg whites. '
Turn into hot, buttered, 10-inch skillet. Cook over low;
heat 3 minutes. Then bake in moderate oven (350) 15 minutes.
Omelet js sufficiently cooked when a knife inserted comes out
clean. Cut across at right angles to handle of pan, being careful
not to cut all the way through. Fold carefully from handle to
.opposite side and serve on hot platter. Spoon Creamed Oysters
between layers and over the top. Or icrve Creamed Oysters- in
a separate dish. Makes 4 servings.
Creame4 Oysters. Coarsely chop 14 pint oysters. Combine 1
can condensed cream of mushroom soup and cup light cream
in a saucepan, mixing well to blend. Stir in 2 tablespoons
sherry. Add the oysters. Heat to simmering over low at, stir
ring frequently. Then simmer 3 to 4 minutes, stirri.vg occa
sionally. Serve at once or keep over hot water until ready to
serve. Makes 24 cups, or enough for 4 servings.
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