Eugene register-guard., January 21, 1962, Image 45

One bid for brunch is
Scrambled Eggs in a Brunch Basket
wild Mushroom-Caraway Sauce.
Buffet Scrambled Eggs
TO PREPARE AND COOK: 15 MIN.
12 eggs
Vt cup milk
1 teaspoon salt
yt teaspoon black pepper
t cup butter
1. Put the eggs, milk, salt, and pep
per into a bowl. Beat until just
blended.
2. Heat a large skillet until just
hot enough to sizzle a drop of wa
ter. Melt butter in skillet.
3. Pour egg mixture into skillet
and cook over low heat.' With a
fork or spatula, lift mixture from
bottom and sides of skillet as it
thickens, allowing uncooked part
to flow to bottom. Avoid stirring.
Cook until eggs are thick and
creamy.
4. Spoon scrambled eggs into hot
Brunch Basket and serve with
Mushroom-Caraway Sauce.
6 to 8 servings
Note: If desired, add coarsely
chopped parsley to the egg mix
ture before cooking.
Brunch Basket
TO PREPARE : 5 MIN.
TO TOAST: 10-15 MIN.
1 Vt to 1 Vi -lb. loaf of niuliced bread
Vi cup melted butter
1. Trim crusts from bread; cut out
center of loaf leaving about 1-in.
thickness at bottom and sides of
the loaf.
2. Brush all surfaces with melted
butter, and place the loaf on a
baking sheet.
3. Toast in a 400 F oven until
lightly browned, 10 to 15 min.
Mushroom-Caraway Sauce
CONVINIINCI FOOO IfCIPI
A hint of lemon-lime flavor height
ens this tasty sauce.
to prepare: 10 min.
to cook: 10 min.
1 10-oz. can condensed cream
of mushroom soup
1 7-oi. bottle lemon-lime carbon
ated beverage
Vt cup whipping cream
Vt teaspoon caraway seed
Vt teaspoon onion salt
Vt teaspoon freshly ground black
pepper
1 Vt teaspoons wine vinegar
1. Put mushroom soup into a heavy
saucepan; stir until smooth.
2. Gradually add lemon-lime car
bonated beverage and then cream,
stirring constantly.
-3. Blend in the remaining ingredi
ents and heat until mixture begins
to simmer. About t cups sauce
Zippy Cocktail
) IOOO Rtciri
CONVfNIINCI I
TO PREPARE: 5 MIN.
(allow time for chilling)
1 12-oz. can cocktail vegetable
juices
1 lOVi-oz. can condensed con
somme 6 or 8 drops Tabasco
1. Combine all ingredients; chill.
2. If desired, garnish each serving
with a dollop of thick sour cream
and a sprig of parsley.
About 6 servings
Kabobs Artichoke
to prepare: 20 min.
to broil: 10 min.
(allow time for marinating)
Exotic herbs salad-dressing mix
Brown and serve sansage links
or all-beef sansage links, cut
in halves
Frozen artichoke hearts
Thick red apple wedges
Lemon juice
Bacon, sliced extra thick
1. ' Prepare salad-dressing mix ac
cording to package directions.
Marinate the sausage and arti
choke hearts in the dressing for at
least 4 hrs.
2. Dip apple wedges into lemon
juice to' prevent discoloration.
3. Pan-broil bacon slices until
slightly browned on both sides.
Remove from heat. Using a fork,
immediately roll each slice into a
curl; alternate bacon curls, sau-
- sage pieces, artichoke hearts, and
apple wedges on skewers.
4. Arrange kabobs on broiler rack
and brush with marinade. Place
under broiler 3 in. from heat
source and broil about 5 min. on
each side, or until sausage is even
ly browned; brush several times
with marinade.
Lamb 'n' Kidney Grill
Lamb Chops Purchase lamb chops
cut to 1 in. thick. Broil or pan
broil ; season with salt and pepper.
Bacon Curls Pan-broil bacon
slices until evenly browned. Re
move one slice at a time from skil
let and, using a fork, immediately
roll into a curl; drain on absorb
ent paper.
Lamb Kidneys Remove membrane
and split kidneys through centers.
Using scissors, remove cores and
tubes. Marinate kidneys for 1 hr.
in French dressing or brush with
melted butter. Broil about 5 min.
on each side, or until evenly
browned. Season with salt and
black pepper. Arrange Iamb chops,
bacon curls, and kidneys in a shal
low decorative baking dish and
place dish over a warmer. Garnish
with broiled cherry tomatoes.
family Weekly, January 21, 1M2
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