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MELANIE Of. MOFT, Oir.ctor, Culinjry Art InitihiU
Ham Egg Soup
A soup that's as festive as tree-trimming,
hearty enough for hungry tree
trimmers! Suggestion: serve Ham V Egg
Soup as a late Christmas Eve snack with
toasted rusks, French bread with Parme
san butter, or gdrlic bread.
3 hard-cooked eggs, sliced
Cooked ham (enough to yield 1 cup cut In
Vj-in. cubes)
6 cups water
1 egg, slightly beaten
i cup cold water
y3 cup sifted flour
2 Vi teaspoons salt
1 y4 teaspoons white pepper
'j teaspoon Accent
3'j tablespoons grated onion
y4 teaspoon Worcestershire sauce
1 cup cream
2 tablespoons cider vinegar
Finely chopped parsley
Paprika
1. Heat 6 cups water until very hot.
2. Add cold water to slightly beaten egg.
Add gradually, stirring constantly, a mix
ture of the flour, salt, pepper, and Accent.
Add 2 cups of the hot water gradually,
stirring constantly. Immediately add egg
mixture to water in saucepan, stirring
vigorously. Mix in the grated onion and
Worcestershire sauce. Stirring constantly,
cook until mixture is slightly thickened
(about 10 min.).
3. Add cream gradually, stirring in (do
not boil). Blend in the vinegar. Mix in
the eggs and ham and heat thoroughly
(do not boil). Garnish with the parsley
and paprika. 8 to 10 servings
Chocolate Truffle Hull
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V4 lb. semisweet chocolate
1 tablespoon double-strength coffee
beverage
V4 cup butter
'A teaspoon vanilla extract
1 egg yolk
2 tablespoons heavy cream
V4 cup sifted confectioners' sugar
V4 cup finely chopped pecans
1 ' tablespoons Dutch process cocoa
1. Melt chocolate over simmering water.
Stir in the coffee beverage. Set aside to
cool.
2. Cream together butter and vanilla ex
tract until butter is softened. Beat in the
cooled chocolate mixture, egg yolk,
cream, and sugar.
3. Place over a bowl of ice and water
and continue beating until firm. Using a
measuring teaspoon, shape into balls. Roll
balls in a mixture of the cocoa and nuts.
Chill thoroughly in refrigerator.
About 3 dot. balls
o Variation
Follow recipe for Chocolate Truffle Balls.
Substitute Vi teaspoon almond extract for
the vanilla extract. Omit cocoa-pecan
mixture. Roll balls in cup finely
chopped, toasted blanched olmonds.
O
Is a buffet supper part of your holiday hospitality plans? These casse
role treats will taste mighty good after the Christvias tree is trimmed.
Baked Cheese Fondue.
lb. sharp Cheddar cheese, shredded
(about 3 cups, shredded)
3 cups soft bread cubes (about 3 slices
bread)
1 tablespoon melted butter or margarine
1 teaspoon poppy seeds
2 cups milk
1 or 2 drops Tabasco
3 tablespoons grated onion
Vi teaspoon salt
y4 teaspoon pepper
'i teaspoon dry mustard
y4 teaspoon paprika
4 egg yolks, well beaten (until thick and
lemon-colored)
4 egg whites
1. Lightly butter a 2-qt. casserole. Heat
water for boiling water bath.
2. Lightly toss 1 cup of the bread cubes
with the melted butter and poppy seeds.
Set aside.
3. Scald milk over simmering water (just
until a thin film appears). Pour into a
large bowl. Mix in Tabasco. Add 2 cups
bread cubes, shredded cheese, onion, and
a mixture of the salt, pepper, dry mus
tard, and paprika. Mix lightly but thor
oughly until cheese is melted. Add beaten
egg yolks gradually, stirring constantly.
4. Beat egg whites until rounded peaks
are formed. Spread beaten egg. whites
over cheese mixture and gently fold to
gether. Turn into the casserole. Top with
poppy seed -coated bread cubes.
5. Bake in boiling water bath at 325 F
50 to 60 min., or until a silver knife in
serted halfway between center and edge
comes out clean. Serve immediately.
6 servings
For Boiling Water Bath Set a deep pan
on oven rack and place filled baking dish
in pan. Pour boiling water into pan to
level of mixture in baking dish.
Meat-Cheese Casserole
0000 roc
rciiiMO
8 01. noodles
'3 tablespoons melted butter or margarine
1 cup (8 ox.) cream-style cottage cheese
6 oz. cream cheese
cup thick sour cream
V) cup minced onion
2 tablespoons chopped green pepper
1 tablespoon chopped pimiento, drained
1 tablespoon chopped chives
teaspoon salt
1 to 2 tablespoons butter or margarine
34 lb. ground beef
2 cups (two 8-oz. cans) tomato sauce
Vi teaspoon salt
Vj teaspoon Worcestershire sauce
3 drops Tabasco
1. Butter a 2-qt. casserole.
2. Cook and drain noodles according to
pkg. directions. Using a fork, blend
melted butter with noodles. Set aside.
3. Thoroughly blend together the cottage
cheese, cream cheese, and sour cream.
Mix in the onion, green pepper, pimiento,
chives, and salt. Set aside.
4. Heat butter in a skillet. Add the ground
beef, breaking into pieces with fork or
spoon. Cook over medium heat until
lightly browned. Remove from heat and
drain off fat. Stir in the tomato sauce,
salt, Worcestershire sauce, and Tabasco.
5. Pour small amount of meat sauce into
bottom of casserole. Layer with one-half
of noodles. Cover with cheese mixture
and remaining noodles. Pour meat sauce
over top.
6. Bake at 350F 50 to 60 min. 6 servings
Sealloped Oysters
1 qt. oysters, drained (reserve liquid)
3 cups cracker crumbs (about 48 2-ln.
crackers, crushed)
2 to 4 tablespoons melted butter
Vi cup finely chopped onion
cup butter
Cream or milk
1 teaspoon salt
teaspoon pepper
1. Butter a 2-qt. shallow casserole.
2. Pick over oysters and remove any shell
particles. Set aside.
3. Lightly toss 1 cup of the crumbs with
melted butter.
4. Add enough cream or milk to reserved
oyster liquid to make 2 cups. Stir in the
salt and pepper.
5. Line casserole with 1 cup of the un-
buttered crumbs. Arrange 2 cups of . the
oysters on crumbs. Pour 1 cup of liquid
over all. Sprinkle with one-half of the
chopped onion and dot with one-half of
the butter. Repeat procedure. Top with
the buttered crumbs.
6. Bake at 350F 20 to 25 min., or until
thoroughly heated. 6 to 8 servings
I jj 'ZM4
4000 10a
1 Vi cups sifted cake flour
ij cup sugar
1 teaspoon baking powder
4 teaspoon salt
6 egg yolks
cup sugar'
y4 cup pineapple juice
4 cup tangerine juice
1 tablespoon lemon juice
6 egg whites
'i cup sugar
A $10 PRIZE-WINNING CAKE RECIPE
from a Family Weekly reader
Daisy E. Wilhite, Las Vegas, N. Mex.
Three Fruit. Feather Cake
baking powder, and salt. Set aside.
3. Beat egg yolks and cup sugar until
thick and lemon-colored. Add fruit juices
gradually, beating well after each addi
tion. Folding in until just blended after
each addition, add dry ingredients in
fourths. Set aside.
4. Using clean beater, beat egg whites
until frothy. Add xh cup sugar gradually,
beating well after each addition. Beat
until rounded peaks are formed and egg
whites do not slide when bowl is partially
inverted. Spread egg-yolk mixture over
egg whites and gently fold together until
I. Set out a 10-in. tubed pan.
2. Sift together the flour, Vfe cup sugar, blended. Turn batter Into the pan. Cut
' -J.t"
through batter with knife or spatula to
break large air bubbles.
5. Bake at 325F about 65 min., or until
cuke surface springs back when lightly
touched.
6. Remove from oven. Immediately invert
pan on tubed end and let cake hang in
pan until completely cooled. If cake is
higher than tube, invert between two
cooling racks so top of cake does not
touch any surface. When cake is com
pletely cooled, cut around tube with par
ing knife to loosen cake. Loosen sides
with spatula and gently remove cake.
One 10-in. tubed cake
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Family Weekly. December 22, J957
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