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Apple-Kraut Stuffed
Spareribs
2 tactions sparerlb (about 1 lb.
each section)
'4 cup butter or margarine
V4 cup chopped onion
4 cups (about 4 slices) soft 'i-ln.
bread cubes
1 medium-site apple
2 cups sauerkraut
1 teaspoon caraway seeds
Salt
Pepper
1. Set out a shallow roasting pan with a
rack.
2. Heat butter in a skillet. Add onion and
cook over medium heat, occasionally
moving and turning with a spoon, until
onion is transparent.
3. Wash, quarter, core, pare, and dice the
apple (about 1 cup, diced). Lightly toss
together the diced apple, onion-butter
mixture, bread cubes, sauerkraut, and
caraway seeds.
4. Sprinkle both sides of sparerib sections
with salt and pepper. Place one sparerib
section on rack in roasting pan. Spread
stuffing over it. Cover with sfrcond sec
tion. Fasten the sections to8frthr with
skewers.
3. Roast at 350F for 1V4 hrs., flfltil
meat is tender when pierced with a fcQ-kS.
Remove skewers. Cut spareribs intft
serving-size pieces and serve with tl
stuffing. 4 servi&fis
Note: If desired, occasionally bngh
spareribs with soy sauce during roasting.
Or, lightly sprinkle surface of spareribs
with brown sugar.
Appleiauce Stuffed Spareribs
Follow recipe for Apple-Kraut Stuffed
Spareribs. Omit apple. Set out 2 cups
thick, unsweetened applesauce (1 1-lb.
can) . Mix 1V4 cups of the applesauce with
bread-cube mixture. During lost 20 min.
of roasting, spread remaining cup ap
plesauce over ribs.
Cream of Corn Soup
4'3 cups (two No. 2 cans) cream
style corn
1 qt. milk
1 large onion, grated
cup chopped celery
V4 cup chopped carrot
1 sprig parsley
S Qibletpoont bu$r
14 cup flour
1 teaspoon sag
' teaspoon pQipg
Vi teaspoon A&mQ
1. Force the corn through a sieve and
set aside.
2. Mix together in top of a double boiler
the milk, onion, celery, carrot, and pars
ley. Scald over simmering water (just
until a thin film appears).
3. Melt butter in a heavy 2-qt. saucepan
over low heat. Blend in flour, salt, pep
per, and Accent. Stirring constantly, heat
until mixture bubbles. Remove from heat.
4. Strain the scalded-milk mixture and
add it gradually to butter-flour mixture,
stirring constantly. Return to heat and
stir until mixture is thickened. Stir in the
sieved corn. Heat to serving temperature
over very low heat (do not boil).
8 servings
Golden Carrots
in Ramekins
2 lbs. carrots
2 tablespoofgj cream
1 tablespoon meted butt er
Vi teoJHoon grqjed onion
2Dtatt1espooigi brftwn sugar
Vi teasnjton tat
' BaHon peftfgr
Fk graft ground mjlfn$
V P ISMV, meted
Vi 0P fin dry bread crumbs
' cup blandJipd tffited almond)
1. Wash, pare or scrgpe carrots. Cook car
rots in a small amount of boiling salted
watftr in a covered pfto 15 to 25 min.,
until 3rrotij igre jugjt tndjr. Efffin if
necessary.
2. Heat pOaQi foat will, & rt&,
and a mixing bowl by fcftJUi&a thgfci gitR
boiling water. Mash or ric c&rrotff t)$r
oughly. Whip in the crcftm, 1 tbMpxJi
butter, onion, and a mixture of thQ bron
sugar, salt, pepper, and nutmeg. Whip
until carrots are light and fluffy.
3. Lightly toss together the V cup melted
butter, bread crumbs, and almonds.
4. Spoon carrot mixture into 8 individual
shell-shaped ramekins. Sprinkle about 1
tablespoon of the nut mixture evenly over
carrot mixture in each of the ramekins.
5. Set temperature control of range at
Broil (500F or higher). Set ramekins on
broiler rack about 3 in. from source of
heat. Broil about 1 min., or until almonds
and crumbs are lightly browned. Garnish
with minced parsley. Serve immediately.
8 servings
Tomato Pudding
A colorful meat accompaniment.
1 1-d. can tomcgo puree
cup firmly pasjeed brtjyn fitggir
'4 tecffjoon soft
V tuP boiling wffgr
6 mm bmpa in fi-fi eajD
Vl M mSfttjd fUtW
1- &i tctfr9j is a Kvt ti&t 9&taBfi
mmmr, . bm! WimS)
Watar. act owa- wssiiie
to tlirfgj Btail 9
SB Arising brtfgl cubeAin IV&1 bafo
ing dish. Pour mlt(jd letter o
culs and lightly toss togethqr. Pour in
the hot tomato mixture.
3. Bake at 350F 30 min.
4. Garnish with overlapping slices of
fresh tomatoes sprinkled with minced
parsley. Serve immediately. 6 to 8 servings
16 Family Weekly, February 2, 195 J
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