hot mm; i:ciii: contest
Your original HOT DOG recipe may win $100 cash I The versatile
all-American HOT DOG hat been popular so long that we may over
look its modern appeal as a time- and trouble saving "convenience
food."
Our new HOT DOG RECIPE CONTEST is open to all Family Weekly
readers and is not limited to a single kind of dish. Your entries may
feature HOT DOGS in appetizers, soups, salads, sandwiches, or
casseroles, for example. Perhaps you've cleverly combined sliced
HOT DOGS with a pancake mix, or with some of the favorite
"convenience foods."
Entries must be mailed on or before May 3, 1958 to FAMILY
WEEKLY RECIPES, 153 N. Michigan Ave.. Chicago 1, III.
FIRST PRIZE of $100.00 will be awarded for the besl ot-all recipe,
to be published in the July 6th issue of Family Weekly in the first
week of NATIONAL HOT DOG MONTH. In addition, $10.00 will be
awarded for each HOT DOG RECIPE we select for publication. All
entries become the property of Family Weekly, and the decision of
the Contest judges is final.
Lamb Breast with
Carrot Stuffing
3 lb. lamb breast (have meat
dealer cut a pocket and
crack bone)
2'j cup eft Vi-in. bread cubes
3 tablespoons melted butter
cup finely shredded carrots
(about 3 medium-size)
Vi tuP finely chopped onion
1 tablespoon finely chopped parsley
1 egg, beaten
Vj teaspoon salt
teaspoon crushed marjoram
2 tablespoons hot beef bouillon
1. Set out shallow roasting pan and rack.
2. With dull edge of knife, lightly scrape
meat surfaces of lamb breast.
3. Mix together lightly the bread cubes,
butter, carrots, onion, parsley, egg, salt,
and marjoram. Add bouillon and mix
lightly. Spoon stuffing into pocket of
lamb .breast (do not pack). Place meat,
rib side down, on rack in pan.
4. Roast uncovered at 300F about 2 hrs.,
or until meat is tender. About 4 servings
Tarragon Salad Dressing
This is especially good with a tossed green
salad of equal amounts of such, chilled
crisp greens as head lettuce, spinach,
escarole, and endive.
cup sugar
y4 cup light corn sirup
cup tarragon vinegar
1 Vj teaspoons celery seed
1 teaspoon dry mustard
1 teaipoon salt
Few grains white pepper
Vi teaspoon grated onion
cup salad oil
1. Put into a small bowl the sugar, corn
sirup, vinegar, celery seed, mustard, salt,
pepper, and onion. Beat with rotary
beater until thoroughly mixed.
2. Add salad oil very gradually, beating
constantly. Continue beating until mix
ture is of desired consistency. Chill thor
oughly in a tightly covered container.
Shake well before using.
About 1 cups dressing
Asparagus with
Creamy Chive Sauce
1 Vi lbs. asparagus
'j cup thick sour cream
3 tablespoons mayonnaise
y4 teaspoon salt
1 12 teaspoons lemon juice
1 tablespoon chopped chives
V4 teaspoon dry mustard
1. Break off and discard lower part of
asparagus stalks (as far down as they ,
will snap easily) . Wash stalks thoroughly.
If necessary, remove scales to dislodge
any sand. Tie stalks together in bundles
and stand them upright in a saucepan in
at least 2 in. of boiling salted water. Cook,
loosely covered, 10 to 15 min., or until
asparagus are just tender. (Or cook con
tents of two 10-oz. pkgs. frozen asparagus
according to directions on package.)
2. Just before asparagus are tender, mix
remaining ingredients together in a
saucepan over low heat until warm (do
not boil).
3. When asparagus are tender, drain, re
move and discard cord, and transfer to a
warm serving dish. Pour the sour-cream
mixture over the asparagus and serve at
once. If desired, sprinkle with paprika or
chopped hard-cooked egg yolk.
6 servings
Festive Salad
1 No. 2 Va can fruit cocktail,
drained (reserve sirup)
1 pkg. lime-flavored gelatin
1 cup chilled whipping cream '
3 ox. (1 pkg.) cream cheese,
softened
1. Set a bowl and rotary beater in re
frigerator to chill.
A $10 PRIZE-WINNING RECIPE from a Family Weekly reader . Mrs. Regis McMahon, Canton, Ohio
cocktail, and gently fold together. Turn
into the prepared mold and chill in re
frigerator until firm.
7. To unmold, run tip of knife carefully
2. Heat 1 V& cups of the reserved sirup
until very hot. Empty gelatin into a bowl.
Pour hot sirup over gelatin and stir until
it is completely dissolved.
3. Cool; chill in refrigerator or over ice
and water until mixture is slightly thicker
than consistency of thick, unbeaten egg
white. If chilled in refrigerator, stir occa
sionally; if chilled, over ice and water,
stir frequently.
4. Lightly oil a 1-qt. mold with salad
or cooking oil (not olive oil); set aside
to drain.
5. Using the chilled bowl and beater,
beat cream until of medium consistency
(piles softly). Add cream cheese, a small
amount at a time, and beat after each
addition.
6. Spread the whipped-cream mixture
over the gelatin, add the drained fruit
around edge of mold. Invert onto a cluliea
serving plate and remove mold. (If nec
essary, 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.) 8 to 10 serving!
20 Family Weekly, April 13, 195