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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 3, 1958)
Family .' WeeJtly M ELAN IE DE PROFT, Director, Culinary ArH Institute Crepe TO PREPARE: 5 MIN. 2 tablespoons butter 1 teaspoon grated lemon peel (grated through color only) 1 cup lifted flour . cup sugar '4 teaspoon salt 3 eggs, beaten 1 cup milk 1. 'Melt the butter in a 6-in. skillet and set aside. 2. Sift together into a bowl the flour, sugar, and salt. 3. Beat together the eggs and milk. Beat in the melted butter and grated lemon peel. Combine egg mixture with dry in gredients and beat with rotary beater until smooth. 4. Heat skillet to moderately hot. Pour in just enough batter to cover bottom. Immediately tilt skillet back and forth to spread batter thinly and evenly. 5. Cook each crepe over medium heat until light brown on bottom and firm to touch on top. Loosen edges with spatula. Turn and brown second side. It should not be necessary to grease skillet for each crepe. 6. As each crepe is cooked, transfer to a hot platter, spread generously with Strawberry or Peach Butter Elegante, and roll up. Spread flavored butter over each rolled crepe. Serve immediately. 16 to 18 crepes Peach Butter Elegante CONVINtfNCI (; J tOO MCIM TO PREPARE: 15 MIN. 1 12-oz. plcg. frozen sliced peaches, thawed and cut In pieces 1 cup firm unsalted butter Va cup sifted confectioners' sugar 1. Put the butter into a bowl. Beat with electric mixer on high speed just until butter is whipped. 2. Add confectioners' sugar gradually, beating thoroughly after each addition. 3. Add the peaches, 1 tablespoon at a time, beating thor oughly. Serve on Crepes, Quick Doughnuts, waffles, or pan cakes. About 2 cups butter Strawberry Butter Elegante Follow recipe for Peach Butter Elegante. Substitute 1 10-oz. pkg. frozen strawberries for the peaches. Use V cup sugar. A $10 PRIZE-WINNING RECIPE from a Family Weekly reader J. B. Hay, Marietta, Ohio Snack Stick CONVINIINCI root IICIM TO PREPARE: 20 MIN. TO DEEP-FRY: 2 MIN. Hydrogenated vegetable shortening, all-purpose shortening, lard, or cooking oil 1 8 -ox. container ready-to-bake biscuits Vj cup shredded Parmesan cheese 1. Fill a deep saucepan one-half to two-thirds full with fat Heat fat slowly to 365F. When using an automatic deep fryer, follow manufacturer's directions. 2. Meanwhile, open biscuit container according to directions on package; separate biscuits. With scissors, cut each biscuit into five pieces. Roll each piece into a 2Vt-in. stick. 3. Deep-fry in heated fat. Fry only as many at one time as will float, uncrowded, one layer deep in fat Deep-fry until golden brown, about 2 min., turning several times during cooking. .Lift from fat with a slotted spoon. Drain over fat a few seconds before removing to absorbent paper. 4. While hot, roll in the Parmesan cheese and serve. 50 Snack Sticks Family Weekly, August 3, 195 II "7y j' ' 1 i P : SG NATIONAL BieOUIT COMPANY These fine flavors are ladled lavishly into America's favorite cookie OREO mi VVUf NABISCO VANILLA WAFERS Light, golden, crunchy cookies, now packaged in cellophane so you can , see the goodness ! LORNA DOONE SHORTBREAD So many good things, like butter, go into the making of this richly delicious shortbread cookie. WHY STOP THE FUN WITH ONLY ONE? THEY'RE PURE NABISCO COOKIES! :r l t - . j .
