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
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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
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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