I
Glazed-Peach Pie
Pan ' Rolls
CONViNIINCI
TO PREPARE: 12 MIN.
cup butter or margarine
1 clove garlic (thin, papery outer lcln
removed) crushed In a garlic
press or minced
2 tablespoon finely cut parsley
2 8-os. containers ready-to-bake
biscuits
Vi cup shredded Parmesan cheese
1. Put butter and garlic into a small
skillet. Heat until butter is melted. Mix
in the parsley. Remove from heat.
FOOD liCIPI
TO BAKE: 15-20 MIN.
2. Open biscuit containers according to
directions on package. Separate biscuits;
dip each biscuit in the garlic butter.
3. Overlap 15 of the biscuits around the
outer-edge of a 9-in. round layer-cake
pan; form inner circle by overlapping
remaining biscuits. Drizzle any remain
ing butter over top of biscuits and
sprinkle evenly with Parmesan cheese.
4. Bake at 42SF 15 to 20 min., until
golden brown. Serve hot. 20 rolls
TO PREPARE: 1 HR. 15 MIN.
6 medium-size (about I'i lbs.) firm,
ripe peaches
1 tablespoon lemon ulce
cup sugar
Pastry for I -crust 8-in. pie
(your favorite recipe or a
prepared mix)
Water
Vi cup sugar
3 tablespoons cornstarch
2 tablespoons butter or margarine
Vs teaspoon salt
Vs teaspoon almond extract
1. Rinse peaches. Plunge into boiling
water; then into cold water. Gently slip
off skins. Cut peaches into halves; remove
pits. If necessary, quickly blot peaches
with absorbent paper. Slice enough
peaches to yield 2V4 cups. Sprinkle lemon
juice over peach slices and mix lightly.
Add Va cup sugar and toss gently. Set
aside for 1 hr.
2. Meanwhile, prepare pastry. Bake and
set aside to cool.
3. When peaches have stood for 1 hr.,
drain, reserving sirup in a 1-cup mea
suring cup for liquids. Add enough water
to sirup to make 1 cup liquid.
4. Sift together into a saucepan cup
sugar and the cornstarch. Add reserved
peach sirup gradually, blending well
after each addition. Stirring gently and
constantly, bring cornstarch mixture
rapidly to boiling; cook about 3 min., or
until thick and clear.
5. Remove from heat; blend in the but
ter, salt, and almond extract. Add the
peach slices and mix gently. Turn into
pastry shell; cool. If desired, serve with
whipped cream or Ice cream.
One 8-in. pie
STAYS JUICY,
NEVER CRUMB
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when you cook ground beef
with Better-Blending Carnation
EXCITING NEW
CHEESEBURGER RECIPE
Hamburger patty, cheese slice and
half a bun all broiled together I No wasted
juices! No messy broiler! Delicious!
CARNATION OUNBURGERS
(Makes 6 servings)
Vi cup (small can)
undiluted CARNATION
EVAPORATED MILK
1 egg
1 Vt pounds ground beef
Vi cup fine cracker crumbs
1 Vz teaspoons salt
Vt teaspoon pepper
1 teaspoon dry mustard
Vi cup finely chopped onion
i cup finely chopped
green pepper
1. Blend all Ingredients together until well-mixed. Form
meat mixture into 12 thin patties (about Vs cup each).
Place each patty on hamburger bun half, covering
completely. Place Bunburgers on broiler pan.
No other form of milk will do. For Carnation has
special blending qualities not found in ordinary
milk that keep ground beef moist, firm and tender
whether you bake, broil or pan fry it. Discover this
better Carnation way to fix ground bef in the
wonderful new kind of cheeseburgers shown at right.
2. Broil 5-7 inches from beat for 5 to 7 minutes (or to
your family's taste) . Top each Bunburger with a cheese
slice. Broil until cheese bubbles (1 to 2 minutes). Serve
with potato chips and relishes.
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