Swiss Cheese iie
A delightfully unusual main-dish. pie.
Set out an 8-in. pie pan.
Prepare (do not bake) and set in re
frigerator to chill
Pastry for 1 -crust pie (your favor
ite recipe or a prepared mix)
Grate
8 oz. Swiss cheese (about 2 cups,
grated)
Have ready
8 slices bacon, pan-broiled and
crumbled
Toss crumbled bacon with cheese and
spoon evenly over bottom of pastry shell.
Set aside.
Scald (just until a thin film appears) in
top of a double boiler over simmering
water
1 cup cream
'a cup milk
Meanwhile, beat slightly
3 eggs
Add and beat until just blended
y2 teaspoon Worcestershire sauce
y2 teaspoon salt
Few grains pepper
Few grains cayenne pepper
Stirring constantly, gradually add the
scalded cream and milk. Strain mixture
into the pastry shell.
Bake at 400 F 10 min. Reduce heat to
300 F and bake 25 min. longer, or until
a silver knife comes out clean when in
serted halfway between center and edge
of filling.
Serve immediately. 6 to 8 servings
Edam Cheese Topping
The perfect accent for apple, mince, or
pumpkin pie.
Set out to soften at room temperature
1 Edam cheese (about 1 lb.)
Meanwhile, coarsely chop and set aside
y4 cup (about 1 oz. ) pecans
When cheese is softened, cut a thin slice
from the top, through the wax coating.
Hollow out the cheese, leaving a y4-in.
shell. Set cheese shell aside.
Crumble the cheese into a bowl. Cover
with
1 cup cream
Beat until fluffy. Blend in the chopped
pecans. Spoon mixture into the cheese
shell. Garnish with
Pecan halves
About 2y cups topping
Note: If you prefer a larger Edam cheese
for your centerpiece, soften only part of
the cheese with cream and refill shell. If
there is any sauce remaining after serv
ing, spoon it out, cover, and chill. Wrap
cheese and store in refrigerator.
tllue Cheese Dressing
Crumble into a bowl
4 oz. Blue cheese (about 1 cup,
crumbled)
Blend in until smooth
2 tablespoons wine vinegar
1 tablespoon lemon uice
'i teaspoon Worcestershire sauce
Add and stir until blended a mixture of
'a teaspoon sugar
'2 teaspoon dry mustard
y2 teaspoon paprika
teaspoon salt
'8 teaspoon pepper
Add gradually, beating constantly
cup salad oil
Store in covered container in refrigerator.
Mix well before using.
About lVi cups dressing
Parmesan Cheese Sauce
Cook cauliflower, asparagus or broccoli
until just tender. 'Arrange in a greased
baking dish, top with this sauce, then
sprinkle with fine, dry bread crumbs.
Whisk it under the broiler for a few min
utes, and serve piping hot.
Melt in top of a double boiler over low
heat
2 tablespoons butter
Blend in
1 tablespoon flour
Heat until mixture bubbles, stirring con
stantly. Remove from heat. Stirring rap
idly, add very gradually
1 cup thick sour cream
Cook over simmering water 1 to 2 min.
longer, stirring constantly. Remove from
heat and vigorously stir about 3 table
spoons of the hot sauce into
1 egg yolk, slightly beaten
Immediately return mixture to double
boiler. Cook over simmering water 3 to 5
min. Stir slowly to keep mixture cooking
evenly. Remove from heat and add all at "
one time
14 cup (about 1 oz.) grated Parmesan
cheese
Blend thoroughly. About cup sauce
Tomato-Cheese Dip
Rinse and remove peel from
1 medium-size ripe tomato
Cut tomato into small pieces.
Put into a bowl
8 oz. cream cheese, softened
Using a fork or spoon, mix in the tomato
pieces and
1 teaspoon grated onion
teaspoon salt
1 drop Tabasco
Set in refrigerator to chill thoroughly.
Serve with an assortment of crackers.
About 2 cups dip
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