.
MELANIE DE PftOFT, Director, Cmmt Arti Imtitwf
Flavorful Green Beans
2 10-or. pkg. frozen French-style
green beans
1 clove garlic, split In half
1 medium-slse onion, thinly sliced
1 bay leaf
teaspoon salt
Few grains pepper
. Few grains ground nutmeg
Water
2 tablespoons sugar
2 tablespoons tarragon vinegar
3 whole cloves
3 tablespoons butter or margarine
1 tablespoon chopped parsley
1. Cook green beans according to direc
tions on pkg. adding the garlic, onion, bay
leaf, salt, pepper, and nutmeg to the cook
ing water. When beans are tender, drain,
reserving liquid. Set beans aside to keep
warm.
2. Add enough water to reserved liquid
to make cup liquid. Stir in the sugar,
vinegar, and cloves. Bring to boiling and
boil until liquid is reduced about one
half. Remove cloves, garlic, and bay leaf.
Stir in the butter and parsley. Pour sauce
over green beans. Serve immediately.
6 to 8 servings
Corned Beet Salad
4 hard-cooked eggs, chopped
V4 cup cold water
1 tablespoon (1 en v.) unflavored
gelatin
2 12-oz. cans corned beef
1 cups tomato juice
1 tablespoon lemon fuice
teaspoon salt
teaspoon pepper
' tuP mayonnaise
1 small cucumber, rinsed, pared,
and chopped (about 'j cup)
V cup minced celery
'4 cup chopped onion
1 Vj to 2 tablespoons capers
1. Pour the cold water into a small cup or
custard cup. Sprinkle gelatin evenly over
the water. Let stand about 5 min. to
soften.
2. Break the corned beef into pieces with
a fork. Set aside.
3. Heat the tomato juice until very hot
Remove from heat and immediately add
the softened gelatin, stirring until it is
completely dissolved. Stir in the lemon
juice, salt, and pepper.
4. Cool; chill in refrigerator or in pan of
ice and water until mixture is slightly
thicker than consistency of thick, un
beaten egg white. If chilled in refrigera
tor, stir occasionally; if chilled over ice
and water, stir frequently.
5. Lightly oil a 1-qt mold with salad
or cooking oil (not olive oil); set aside
to drain.
6. When gelatin mixture is of desired
consistency, blend in the mayonnaise. Mix
in the eggs, corned beef, cucumber, celery,
onion, and capers. Turn into the mold and
chill in refrigerator until firm.
7. To unmold, run tip of knife carefully
around edge of mold. Invert onto a
chilled serving plate and remove mold.
(If necessary, wet a clean towel in hot
water and wring it almost dry; wrap hot
towel around mold for a few seconds. If
mold does not loosen, repeat) Garnish
with ripe olives and radish roses.
8 to 10 servings
Partff Potato Bollm
jj eooo torn wiswwe
1 cup warm mashed potato
cup milk
1 pkg. active dry yeast
V cup warm water, 1 10 to 1 15F
(or If using compressed yeast,
soften 1 cake In cup luke
warm water 80 F to 85F.)
Vs cup butter
' cup sugar
1 Vi teaspoons salt
5 to 5Vi cups sifted flour
3 eggs, well beaten (until thick
and piled softly)
Melted butter
1. Scald milk over simmering water (just
until a thin film appears) .
2. Soften yeast in water. Let stand 5 to
10 min.
3. Put butter, sugar, and salt into a large
bowL Pour the scalded milk over ingredi
ents in bowl and stir mixture until butter
is completely melted. When lukewarm,
blend in 1 cup of the flour, beating until
smooth.
4. Stir softened yeast and add to milk
mixture, mixing well. Add about one
half the remaining flour and beat until
very smooth. Beat in the mashed potato.
Add beaten eggs in thirds, beating well
after each addition. Mix in enough of the
remaining Hour to make a soft dough.
Turn dough onto a lightly floured surface
and allow it to rest 5 to 10 min.
5. Knead dough until smooth and elastic,
5 to 8 min. Form dough into a ball and
place it in a lightly greased deep bowl;
turn to bring greased surface to top.
Cover bowl with waxed paper and towel
and let stand in warm place (about 80P)
until dough is doubled ( lVfe to 2 hrs.).
6. Punch down dough with fist; pull edges
to center and turn out onto a lightly
floured surface. Cover and allow the
dough to rest 5 to 10 min.
7. Lightly grease baking sheets. Shape
small pieces of dough into twists, cres
cents, or bowknots. Place rolls about 1 in.
apart on greased baking sheets. Brush
with melted butter. If desired, sprinkle
with poppy seeds, caraway seeds, or
sesame seeds. Cover as before, and let
stand in warm place until doubled (about
1 hr.).
8. Bake at 375 F 15 to 20 min.
About 4 doz. rolls
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, Dreys It up with cling iieacheH!
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Family Weefcly. Vanuoru S, 1958
11
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Light as a bubble !
So fluffy bubbly light, with creamy
goodness that always satisfies.
Easy to digest never heavy.
So festive foi' a delightful dessert,
fold in cling peaches from Cali
fornia. Fun to make!
Good for you full of fresh egg-n-
milk nourishment, but not loaded
with calories. New quick-and-easy
recipe on box. '
TODAY'S QUICK-AND-EASY
11
MINUTE
TAPIOCA i
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K fin prod not of Oenral Fooda
MINUTE TAPIOCA DESSERTS