pVPtKulEl,r
MELANIE DE MOFT, Director, Culinary Arti dutiful i
MM
These four main dish recipes and their ac
companying vegetables or salads are of
fered as suggestions from which you can
plan equally imaginative and appropriate
combinations of your own. In the meantime,
while you exercise your culinary creativity,
let these recipes be the bases of four sure-to-please
meals.
Smntme Fie
6c
Let nothing, but nothing distract your
guests from the full-flavored excellence
of this unusual Sausage Pie. We suggest
a simple, well-seasoned tossed salad to
complete the course.
20 2-ln. saltlne crackers
1 cup (about 4 ok.) gratod thorp Choddor
cheese
'a cup ( 1 mediom-slse ) chopped onion
' cup (1 mdlum-iize ) chopped green
pepper
1 lb. bulk pork sausage
3 tablespoons cold water
1 can (10',-to lias.) condensed
tomato soup
3 cups cooked rice
teaspoon Worcestershire sauce
teaspoon paprika
1. Place crackers on a long length of
heavy waxed paper. Loosely fold paper
around crackers, tucking under open
ends. With a rolling pin, gently crush to
make fine crumbs (about 1 cup crumbs) .
Or place crackers in a plastic bag and
gently crush. Set aside.
2. Put sausage in a large skillet; break
into pieces with a fork or spoon. Add the
cold water. Cover and simmer 5 min. Re
move cover; pour off water and fat. Cook
over medium heat, moving and turning;
with a spoon, until sausage is well
browned. Pour off fat ae it collects. Re
raove skillet from heat and mix in the
cracker crumbs, onion, green popper, arid
Vt cup of the tomato soup.
3. Turn mixture into a 10-in. pie tften
Pat gently to cover bottom tgid sides &
pan evenly. Level edges and set aside.
4. Mix together the rice, cheesfe 1rf--cestershire
sauce, paprika, and remaining
soup. Turn rice mixture into thg sausfj)
pie shell, spreaditjf) evenly
. Bijkjr- at V $ 4 in. SnVe imme
diacy glkrvin
CM) famttu gtaVk. November 10, 1957
Sweet-Sour Beets
2 lbs. (about 10) medium-size beets
2 cups reserved beet liquid
cup cider vinegar
Vs cup sugar
1 teaspoon salt
V, teaspoon caraway seeds
10 whole cloves
drops red food coloring
1 tablespoon cornstarch
y4 cup water
1. Leaving 1- to 2 -in. stem and root ends,
cut off leaves from the beets. Scrub beets
thoroughly. Cook covered, in boiling,
salted water to cover 30 to 45 min., or
until tender. When beets are tender, drain
and reserve 2 cups of the liquid. Plunge
beets into cold running water. Peel off
and discard skin, stem, and root ends
from beets. Cut into thin slices; set aside.
2. Mix together in a saucepan the re
served liquid, vinegar, sugar, salt, cara
way seeds, cloves, and food coloring.
3. Blend cornstarch and water together
to form a smooth paste. Stir into the mix
ture in the saucepan. Bring rapidly to
boiling. Reduce heat and cook 3 to 5 min.,
or until thickened. Add the sliced beets
and cook until thoroughly heated. Serve
hot or cold. 8 servings
Broiied Chiekem
To each serving- of perfectly prepared
ckicksm, Sweat-Stmr Beets bring a. ce
ful wrsst ane! a pmer csplswan .
serve tkam hat.
7 tfroWhg (I'A-tof. ItM. etas
randy--e)ejte wnajjlst) , Ifdst fc Miff
leittphwfee
3 lertba kda
1 fbefttpoafc sdR
1 tufoen AcOsrlt
I poor
O tednpn pepper
cup boM or nmstMlti, mokaj
3 tobteeaaNt tJffbt)
1. Brush chicken with one half of the
lemon juice. Set remaining lemon juice
aside. Season with a mixture of the salt,
Accent, paprika, and pepper. Brush with
some of the melted butter; reserve re
mainder for basting. Sprinkle one half
of the sugar over the chicken pieces; add
remaining sugar and lemon juice to re
served butter.
2. Set temperature control of range at
Broil (500 F or higher). Arrange the
chicken pieces, skin side down, in broiler
pan (not on rack). Place pan in broiler
so that surface of chicken is 7 to 9 in.
from heat source. Broil 10 min. without
turning pieces. Continue to broil chicken
30 to 40 min., brushing pieces frequently
(about every 10 min.) with the butter
mixture; turn chicken occasionally to
brown evenly. Chicken is done when
browned and when drumstick moves
easily. 4 servings
Ckeeae-FUled Head Vettmee
1 large head lettuce
ok. softened cream cheese
3 oi. Blue cheese
2 tablespoons chopped parsley
2 teaspoons grated onion
1 teaspoon Worcestershire sauce
' teaspoon prepared mustard
2 drops tabasco
2 small tomatoes, liked
1. Rinaa and remove outer leaves from
tettuM. Cut out core and the entire hart
itk a sharp, pointed knife,
t. Mix oreaM choose and Blue choeae to
gether. Bland in the parafey, onkn, V--cojitdrsfcii
anC proffered Huoisrd, and
Tabigte.
3. Spotgi cheojfe mixture into hollow of
the lettuce had. Pack tightly. Wrap in
moisture-vapor-proof miter aj. Chill in
refrigerator.
4. To serve, cut into wedgt-sbojttd piece.
Garnish with the tomato (jjiodej
i torof )
Steak Smothered in Onion
Strictly for hungry! Steak like this is
hearty he-man stuff. Hell also give high
praise for Cheese-Filled Head Lettuce . . .
an exciting novelty.
I'i lbs. round steak, cut In. thick
'j cup flour
1 teaspoon salt
' teaspoon pepper
2 tablespoons fat
2 onions, sliced
1 cup water
1 tablespoon cider vinegar
1 clove garlic, cut In half
1 bay leaf
i4 teaspoon thyme
1. Set out a large, heavy skillet having
a tight-fitting cover.
2. Place meat on a flat working surface
and coat with a mixture of the flour, salt,
and pepper. Repeatedly pound flour mix
ture into meat, using about one half for
each side. (Use flat side of meat ham
mer.) Cut meat into serving-size pieces
and set aside.
3. Heat fat in the skillet over medium
heat. Put meat into skillet and brown on
both sides. Put onion slices over the
browned steak. Add water, vinegar,
garlic, bay leaf, and thyme. Bring liquid
rapidly to boiling; reduce heat, cover, and
simmer (do not boil) 1 hr., or until meat
is tender when pierced with a fork. Add
small amounts of hot water if necessary.
4. To serve, remove steak to a warm
serving plate; arrange onion slices at
tractively on the meat. Discard the garlic
and bay leaf. Spoon cooking liquid over
meet. 4 sersrnws
HOLIDAY-IN-CHsCAGO
RECIPE CONTEST
for Tem-Agst Famil? Westrly reader
For details of fabulous Grand Prize,
see page 23
O