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M ELAN IE DE PROFT, Dirtctor
Culinary Arts Institute
Flavor-Filled Maearoni and Cheese
IK
ooo for rai
Grease a shallow 2-qt. casserole.
Heat to trailing in a large saucepan
3 qtf. water
1 tablespoon fait
Add gradually
2 cups (1 8-oz. pkg.) uncooked
macaroni (tubes broken Into 2-ln.
pieces, or elbows)
Boil rapidly, uncovered, 10 to 15 min., or
until tender. Test tenderness by pressing
a piece against side of pan with a fork or
spoon. Drain by turning macaroni into a
colander or large sieve; rinse with hot
water to remove loose starch. Set aside.
Have ready
Vi lb. bacon slices, pan-broiled and
crumbled, or 'j cup chopped
cooked ham
Vj cup minced onion
Shred and set aside
1 1 oz. sharp Cheddar cheese (about
24 cups, shredded)
Rinse and cut into slices
3 medlum-sixe (about 1 lb.) tomatoes
Melt in a saucepan over low heat
2 tablespoons butter
Blend in
2 tablespoons flour
'4 teaspoon salt
'4 teaspoon Accent
y4 teaspoon dry mustard
Few grains paprika
Few grains pepper
Heat until mixture bubbles, stirring con
stantly. Remove from heat. Add gradu
ally, stirring in
2 cups milk
Cook rapidly, stirring constantly, until
sauce tliickens; cook 1 to 2 min. longer.
Remove from heat. Cool sauce slightly.
Add 2 cups of the shredded cheese to
sauce all at one time; stir rapidly until
cheese is melted. Blend in the bacon or
ham, onion and
'j teaspoon Worcestershire sauce
Turn one-half of the macaroni into casse
role and arrange one-half of the tomato
slices on top. Cover with one-half of the
sauce; repeat layering. Sprinkle the top
with the remaining cup cheese.
Bake at 350F 25 to 30 min., or until
cheese is tinged with brown. 6 to 8 servings
. . . think of the colorful cheese display at your favorite food
store, the varieties you may not have tried yet, the many interesting
ways to use and serve good cheese.
Cheese Fans
(K
OOOO FOR rsifiMO
3
T JiSk "
Grease bottoms of 12 2-in. muffin-pan
wells.
Grate and set aside
4 oz. sharp Cheddar cheese (about
1 cup, grated)
Sift together into a bowl
2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
Cut into dry ingredients with a pastry
blender or two knives until mixture re
sembles coarse corn meal
'a cup lard, hydrogenated vegetable
shortening or all-purpose short
ening Make a well in center of mixture and add
all at one time
Vi cup milk
Stir with fork until dough follows fork.
Gently form dough into a ball and put on
a lightly floured surface. Knead it lightly
with finger tips 10 to 15 times. Roll dough
into a 12xl0-in. rectangle about Yi-in.
thick. Cut into five strips. Spread with
Softened butter
Sprinkle four strips with the grated
cheese; stack the strips. Top with the
fifth strip. Cut into 12 equal sections.
Place on end in muffin-pan wells. Brush
tops with
Melted butter
Bake at 450F 10 to 15 min., or until bis
cuits are golden brown.
Serve hot with butter. 1 doz. Cheese Fans
A $10 PRIZE-WINNING CAKE RECIPE
from a Family Weekly reader
Mrs. P. E. Richard, Box 71, Rt. 2, Boise, Ida.
MJpttidv-lfotcn Lemon Cake
oooo for rmimo
Grease bottom only of 9x9x2-in. cake pan.
For Lemon Slices Rinse, slice very thin,
and remove seeds from enough lemons to
yield
12 lemon slices (about 1 ' lemons)
At four equal intervals around each slice,
make cuts through peel almost to center.
Arrange lemon slices on bottom of pan.
(For a distinctive topping, slice several
about 3 lemons as indicated above, and
overlap slices in rows to cover bottom of
pan.)
For Lemon SauceMix. together in a
saucepan
Va up sugar
4 teaspoons cornstarch
i teaspoon salt
Add gradually, blending in
cup hot water
Stirring gently and constantly, bring mix
ture rapidly to boiling. Continue to stir
and cook over medium heat until mixture
is thick and clear (about 3 min.). Remove
from heat and blend in
2 tablespoons lemon juice
1 tablespoons butter
2 teaspoons grated lemon peel
(grated through color only)
1 drop yellow food coloring
Spoon about one-half of the sauce into
the cake pan to cover the lemon slices;
reserve remaining sauce. Set cake pan
aside.
For Cake Sift together and set aside
1 'j cups sifted cake flour
2 teaspoons baking powder
Vj teaspoon salt
Cream together until butter is softened
cup butter
1 teaspoon grated lemon peel
Add gradually, creaming until fluffy after
each addition
V4 cup sugar
Add in thirds, beating thoroughly after
each addition
1 egg, well beaten (until thick and
piled softly)
Measure
Vi P milk
Beating only until smooth after each
addition, alternately add dry ingredients
in fourths, milk in thirds to creamed mix
ture. Finally, beat only until smooth (do
not overbeat). Turn batter over lemon
slices and spread evenly to edges of pan.
Bake at 350 F about 40 min., or until a
cake tester or wooden pick comes out
clean when inserted in center of cake, or
until cake surface springs back when
lightly touched at center.
Remove from oven; let stand 2 to 3 min.
in pan on cooling rack. To remove from
pan) run a spatula gently around sides.
Cover with a serving plate and invert;
allow pan to remain over cake 1 or 2 min.
Lift pan off. Spoon remaining lemon sauce
evenly over top of cake. Serve warm.
One 9-in. square cake
12
Family Wrrktu, Oclobrr t, 1957