A $10 PRIZE-WINNING RECIPE
from a FAMILY WEEKLY reader
Mrs. James Shaeffer, North Canton, Ohio
Onion-Cheese Supper Bread
CONVINIINCI (-) POOD IICIM
MELANIE DE PROFT, Director. Culinary Art. Inilitutt
TO PREPARE : 20 MIN. TO BAKE : 20-25 MIN.
ij cup chopped onion
1 tablespoon shortening
1 cup (about 4 ox.) grated sharp
Cheddar cheese
1 egg slightly beaten - -
12 cup milk
1 y3 cups prepared biscuit mix
1 tablespoon peppy seeds
2 tablesoons butter, melted
1. Grease an 8x1 -in. round baking dish.
2. Heat shortening in a skillet. Add
onion and cook until onion is lightly
browned and tender, occasionally mov
ing and turning with a spoon. Remove
from heat.
3. Mix together in a bowl the egg and
milk. Blend in the biscuit mix. Stir in
the onion and cup of the grated
cheese; reserve remainder of cheese for
topping.
4. Turn into baking dish and spread
evenly. Sprinkle top with remaining
cheese and the poppy seeds, and drizzle
with melted butter.
5. Bake at 400 F 20 to 25 min., or until
top is golden brown. Serve hot with
butter. About 8 servings
Egg-Almond Spread
This is an especially pleasing spread for finger sandwiches.
TO PREPARE: 25 MIN.
4 hard-cooked eggs, finely chopped
3 tablespoons finely chopped toasted
blanched almonds
4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon grated onion
'j teaspoon salt
' teaspoon white pepper
1. Put the eggs and almonds into a bowl.
Lightly toss together.
2. Blend together the mayonnaise, mus
tard, onion, salt, and pepper. Spoon over
egg-almond mixture; toss lightly to mix
thoroughly. Chill. About 1 cups spread
Note: For a variation, arrange thin slices
of ham or sausage on toasted, buttered
buns; spread with Egg-Almond Spread.
Peanut Brittle Mousse
3
FOOD MCIK I riliZINS
TO PREPARE: 20 MEN. TO CHILL: 2 HRS.
10 01. miniature marshmallows
1 cup milk
Vi cup double-strength coffee beverage
' (use teaspoons concentrated
soluble coffee to 'j cup boiling
water)
2 tablespoons cold water
1 teaspoon unflavored gelatin
cup crushed peanut brittle
1 cup chilled whipping cream
1 egg white
1. Set refrigerator control at coldest
operating temperature. Set a bowl and
rotary beater in refrigerator to chill.
2. Put marshmallows, milk, and coffee
beverage in top of double boiler. Heat
over simmering water until marshmal
lows are melted; stir occasionally.
3. Meanwhile, pour cold water into a
small cup or custard cup. Sprinkle gel
atin evenly over water. Let stand 5 min.
to soften.
4. Remove marshmallow mixture from
heat and immediately add softened gel
atin. Stir until gelatin is completely
dissolved. Cool slightly and set in re
frigerator to chill until marshmallow
mixture becomes slightly thicker; stir
occasionally.
5. Rinse a 1-qt. mold with cold water
and set aside to drain.
6. Using the chilled bowl and beater,
beat whipping cream until of medium
consistency (piles softly). Set in refrig
erator while beating egg white.
7. Using clean beater, beat egg white
until rounded peaks are formed. Gently
fold peanut brittle, beaten egg white,
and whipped cream into marshmallow
mixture. Spoon into mold. Place in
freezing compartment of refrigerator
until firm but not frozen solid (about
2 hrs.). Set in refrigerator until serving
time. About 12 servings
Co ttee-Apricot Milk Brink
CONVINIINCI 'OOO IICIM
TO PREPARE: 10 MIN.
1 'j cups coffee beverage, chilled
1 cup chilled apricot nectar
cup cold milk
1 pt. coffee Ice cream, softened
Mix together in a large bowl the coffee
beverage, apricot nectar, and milk. Add
the ice cream and beat until smooth.
Pour into chilled glasses. 4 servings
rn imf Hi'iriiTri rniTroif.nl
No jam tastes like the kind you make yourself !
It's easy... thrifty ...and no failures with Sure-J ell or Certo!
1 !'! mV(,
J
1 t-
. I V r 1 - - n
v4 .
f
l.aMWWmiiiiii WW' t 1
1
LI
T?;.'I 1
V f '
a
r m
in ih i r
, it '
Recipe :perfect homemade peach jam. Peel,
pit and crush J w. fully ripe peaches. Mix
4 cups prepared fruit in very large saucepan
with 1 box Sure-Jell. (Or use liquid Certo
recipe on bottle.) Stir over high heat until
mixture comes to hard boil.
1
if
r
Stir in 5 cups sugar at once. Bring to full
rolling boil. Boil hard for minute only, stir
ring constantly. This short boiling time
means less juice boils away so you get up
to 50 higher yield, and the flavor comes
through fresher with Sure-Jell or Certo!
Your choice!
SURE-JELL
powdered natural fruit pectin
or CERTO
quid natural fruit pectin
Remove from heat, then alternately stir and
skim off foam for 5 minutes. Ladle into
glasses. Paraffin at once. Yield: 9 medium
glasses, for mere pennies a glass! And you're
sure of perfect results with either powdered
Sure-Jell or liquid Certo I
JUKI J"
Pectin causes jelling.
Amounts of pectin in
fruiis vary.
But no guessing witK
recipes you get with
Sure-Jell or Certo.
Product! of General Foodi