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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 5, 1958)
Cheese-Topped Pern with Hush CONVfMfOCS TO PREPARE: 15 BON. TO BAKE: 20 HIN. 1 1 -lb can corned beef hash 1 12-ez. can corned beef 2 ox. (about cap) grated sharp Cheddar cheese 1 tablespoon prepared horse-radish mustard 1 tablespoons butter or margarine 2 -tablespoons flour teaspoon salt teaspoon blade pepper teaspoon Accent 1 ', cups milk y4 cup Instant minced onion 1 10-ok. pkg. frozen peas 4 ex. (about 1 cup) grated sharp Cheddar cheese 1. Grease a shallow 2-qt. baking dish. 2. Put corned beef hash and corned beef into a bowl and separate into pieces. Add the Vi cup grated cheese and the horse- rooe liars radish mustard; mix lightly. Pile corned beef mixture diagonally across baking dish. Set aside. 3. Melt the butter in a saucepan. Blend in a mixture of flour, salt, pepper, and Accent. Heat until mixture bubbles, stir ring constantly. Remove from heat. Add the milk gradually, stirring in. Cook rapidly, stirring constantly, until mix ture thickens. Cook 1 to 2 min. longer. Mix in the onion. 4. Meanwhile, cook the peas according to directions on package; drain, if neces sary. Mix peas into sauce. Pour pea mix ture on either side of the corned-beef mixture in baking dish. Sprinkle the cheese evenly over the peas; mix lightly. 5. Bake at 325 F 20 min., or until corned beef mixture is lightly browned and cheese is melted. Garnish with parsley. 4 servings Cheesy Toasted Sandwiches TO PREPARE: 30 HIN. TO BROIL: 1 MIN. 5 hard-cooked eggs, chopped i cup finely chopped cooked ham 2 tablespoons chopped green pepper V teaspoon dry mustard Vi teaseon salt teaspoon black pepper Vi cup thick sour cream 10 slices white bread Softened butter (about 5 table spoons) 1 S-ez. or process sharp cheese spread, softened 1. Mix together the chopped eggs, ham, and green pepper. 2. Blend the dry mustard, salt, and pep per into the sour cream. Add to the egg mixture and toss lightly to mix well. J. Toast bread; butter one fide of each slice. Spread egg mixture evenly on but tered side of Ave slices. Top with re maining toast, buttered-side down. Spread tops with cheese spread. Place on broiler rack. 4. Set temperature control of range at Broil (500F or higher). Place rack in broiler with tops of sandwiches about 4 in. from source of heat. Broil 3 min., or until cheese is bubbly. Serve hot. 5 tandwichei Eaas Florentine conviniinci f-?S rooo iciri Egg Florentine ore on excellent brunch or light supper dish. TO PREPARE AND COOK: 30 MIN. 2 10-ok. pkgs. froien spinach 1 teaspoon seasoned salt 'i teaspoon Accent s teaspoon ground nutmeg Vt (about 2 ok.) shredded Swiss cheese 1 tablespoon butter 1 tablespoon flour Vs teaspoon salt Vs teaspoon white pepper V cup milk 1 tablespoon butter 4 eggs 1 tablespoon butter, melted 2 tablespoons shredded Swiss cheese 2 tablespoons fine dry bread crumbs 1. Grease a shallow 5 -cup baking dish. 1. Cook spinach according to directions on package, adding seasoned salt and Accent to the cooking water instead of salt Drain thoroughly; mix in nutmeg. 3. Put one-half the spinach in the bak ing dish; sprinkle evenly with the Vt cup cheese. Top with remaining spinach. 4. Place the baking dish in a 325 "F oven and heat IS min. Remove from oven. 5. Meanwhile, heat 1 tablespoon butter in a saucepan over low heat. Blend in a mixture of the flour, salt, and white pepper. Heat until mixture bubbles. Re move from heat. Add the milk gradually, stirring in. Cook rapidly, stirring con stantly, until mixture thickens. Cook 1 to 2 min. longer. Set aside to keep warm, e. Heat 1 tablespoon butter in a skillet until hot. Break the eggs one at a time into a saucer and slip eggs into skillet. Reduce heat, cover, and cook slowly until eggs are just set, about 4 min. 7. Arrange eggs on the hot spinach in a lengthwise row, overlapping the edges slightly. Spoon sauce around egg yolks. Sprinkle a mixture of melted butter, shredded cheese, and bread crumbs over sauce. Serve immediately. 4 tervinga e?tX ' , - . s 1 i, SrLS, dfrnfaff i s -enr i . is 1 M i I mm i ff Ad .-7T 11 wuiiinmmmmmmmmmmm mi'iiiii iiwiiiiiiis.il iranm-yw TO PREPARE: 30 MIN. 1 cup milk 1 Vi teaspoons celery salt 3 cups (about S slices) soft 4-n. bread cubes V lb. (about 2 cups) shredded sharp Cheddar cheese Vt cup finely cut parsley 4 egg yolks, well beaten (thick and lemon-colored) 4 egg whites I. Butter a IVi-qt. casserole. Heat water for boiling water bath. . Blend the milk and celery salt in a smaU saucepan. Heat over low heat until just not. 3. Pour into a large mixing bowl Im medrntely add bread cubes, cheS and parsley. Mix lightly but thorougWy.' Pmrtdeyed Cheese Pnll TO BAKE: 55 MIN. 4. Add the beaten egg yolks and gently fold together. Si Beat the egg whites until rounded peaks are formed. Spread beaten egg whites over cheese mixture and gently fold together. Turn into buttered cas serole. (If desired, top with six x Vi x V4-in. cheese slices before baking see photo.) 4. Bake in boiling water bath at 325F about 55 min., or until a silver knife inserted halfway between center and edge comes out clean. Garnish with minced parsley. About 6 servings For Boiling Water Batfc-Set a deep pan on oven rack and place the casserole in the pan. Pour boiling water into pan to level of mixture in casserole. 10 Family Weekly, October 5, I95
