Medford mail tribune., July 27, 1958, Image 34

Chefs Bouillon
FOOD IICIM
Jrijoya bie...
CONVINIiNCf
TO PREPARE: 5 MIN.
2 lO'j- to 11 -oz. cans condensed
beef bouillon
2 dashes Angostura bitters
Lemon-peel curls
1. Chill beef bouillon in refrigerator.
2. Just before serving, mix together in a
pitcher the bouillon and bitters. Add ice
cubes. Serve in chilled glasses garnished
with lemon-peel curls. About 6 servings
imperial Rock-Lobster Tails
TO PREPARE AND COOK: 25 MIN.
6 4 -or. frozen South African rock
lobster tails
1 3 -ox. pkg. cream cheese, softened
cup heavy cream
y4 cup butter
3 tablespoons flour
1 teaspoon salt
Vj teaspoon curry powder
V4 teaspoon paprika
1 ' cups milk
1. Drop frozen rock-lobster tails into
boiling salted water to cover. When water
reboils, cook for 1 min. Drain immedi
ately and rinse tails with cold water.
Remove meat, reserving shells. With a
scissors, cut meat into pieces.
2. Beat cream cheese until fluffy. Add
cream gradually, beating thoroughly after
each addition.
3. Melt butter in a saucepan. Blend in a
mixture of the flour, salt, curry powder,
and paprika. Heat until mixture bubbles,
-stirring constantly.
4. Remove from heat -Add milk grad
ually, stirring constantly. Return to heat
and cook rapidly, stirring constantly, un
til sauce thickens. Cook 1 to 2 min. longer.
5. Remove from heat. Add cream-cheese
mixture in very small amounts to the hot
sauce, stirring: constantly to blend. Add
the rock-lobster pieces &nd heat thor
oughly (about 3 min.) .
6. Spoon rock-lobster mixture into re
served shells and serve immediately.
6 servings
Note: Boiled rock-lobster tails are a fast
and elegant treat. Drop frozen rock
lobster tails into boiling salted water.
Cook 6 min. from, .time water reboils.
Drain. Serve immediately with generous
servings of melted butter flavored with
a few drops of lemon juice.
Nutmeg-Sour Cream Pastry
f7 CONVINHHCIIOOOOFOSa?
Vow food mcipifiiiinoU
TO PREPARE: 20 MIN. TO BAKE: 8 MIN.
Pie crust mix for 1 -crust pie
1 'i teaspoons sugar
1 teaspoon ground nutmeg
3 tablespoons thick sour cream
1. Set out six 3Mf-in. tart pans.
2. Mix together the pie crust mix, sugar,
and nutmeg. Prepare pastry according to
directions on package, substituting the
sour cream for the liquid. Shape pastry
into a ball and flatten on a lightly floured
surface.
3. Roll pastry about 116-in. thick and
cut rounds about M in. larger than over
all size of pans. Carefully fit rounds into
pans without stretching. Fold excess
pastry under at edge and flute or press
with fork. Prick bottoms and sided of
shells with fork. .
4. Bake at 425F about 8 min., er until
lightly browned. Cool. Carefully reiove
from pans. Swr3V4-in. tortstfiellft
Blueberry Tarts
Prepare Nutmeg-Sour Cream Pastry. Fill
each tart shell with fresh blueberries.
Garnish tart-shell edge with sweetened
whipped cream. Serve with additional
whipped cream sprinkled with nutmeg.
Or, spoon about cup of the Lemon
Cream Filling into each tart shell and top
with fresh blueberries.
M.emon-Cream Filling
CONVINIINCI ,OOD "CIM
TO PREPARE: 8 MIN.
' cup thick sour cream
1 tablespoon confectioners' sugar
1 pkg. Instant lemon puddfaig mia
1 ' - teU mi Hi
1. Blend together the tour cream and
confectioners' sugar.
3 t. Prepare pudding mi according to
directions on ptcge uain the iy. cups
milk. Fold0 sour-cream miturt into the
pudding. About 2 cupelling
Sardine Snacks
TO PREPARE: 15 MIN.
6 slices bread, toasted
Softened butter
6 very thin slices Canadian-style bacon
1 Vi teaspoons prepared English mustard
1 3'4-oz. can sardines, drained
French dressing
Paprika
1. Set temperature control of range at
Broil (500F or higher).
2. Cut corners and side crusts off toast.
Spread one side lightly with softened
butter. Top buttered sides with Canadian
style bacon; spread with a thin film of
the mustard; arrange three sardines di
agonally on each serving. Brush sardines
with French dressing and sprinkle with
paprika.
1. Arrange on broiler rack and put into
broiler with tops about 3 in. from source
of heat. Broil 2 to 3 min., or until thor
oughly heated. Serve as an accompani
ment to r IDlhjiJ mm r.rinkl.J .:.i-
re.
Special Salad Bowl
TO PREPARE: 23 MIN.
1 medium-size head lettuce, rinsed,
drained, and chilled
2 medium-size oranges, rinsed, peeled,
and sectioned
3 slices toasted rye bread
3 tablespoons butter
2 teaspoons celery seeds
' teaspoon seasoned salt
12 cocktail onions, thinly sliced
French dressing
1. Chill a large salad bowl.
2. Melt butter in a large, heavy skillet
over low heat. Stir in the celery seeds.
3. Trim crusts from toast. Cut toast into
y4- to -in. cubes. Put into skillet; turn
and toss cubes until all sides are coated.
Remove from heat and sprinkle with sea
soned salt.
4. Break lettuce into chunks. Put into
chilled salad bowl. Add orange sections
and onions; toss lightly. Add croutons and
toss lightly. Serve with French dressing.
About 8 servings
ft ervitp
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Family Weekly, July 27, $54
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