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Gwdepost Recipes
on tho roocS to magic moalo
Fried Tmmmtmmn
t Serve with broiled tteakt and chop or
with cold roast beef.
TO PREPARE: 25 KIN.
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4 cop batter
1. Rinse tomatoes, cut out stem ends,
and slice in. thick.
3. Mix together in a shallow pan or dish:
corn meal, salt, pepper, and Accent. Coat
both sides of tomato slices by dipping in
corn-meal mixture.
X Heat butter in a skillet over low beat.
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as will lie flat in skillet. Lightly brown
both sides, turning once. Cook only until
tender. Add extra butter as needed.
About 4 servings
Crammed Tata lags
Follow recipe for Fried Tomatoes; add
teaspoon sonar to corn-meal mixture.
When tomatoes are lightly browned, stir
to break up. Cook 5 min. Mix in 2 table
spoons cream; serve immediately.
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TO PREPARE: 5 BUN.
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1. Combine all ingredients
in a large
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bowl or nitcher: utir in hUA tknimnrfilv
3. Four 3 cups of the mixture into a 1-qt
refrigerator tray with dividers. Freeze
until firm. Chill remaining juice mixture.
X When ready to serve, pour juice over
frozen cubes in chilled glasses or cups.
About 12 servings
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TO PREPARE: It MI. TO HEVT: If
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I. Remove and discard any bony tissue
from the crab meat Separate into -ln.
pieces. Set aside.
3. Mix together in top of a double boiler
tomato soup, pea soup, seasoned salt,
pepper, oregano, Tabasco, and catsup.
Add the cream gradually, blending in.
X Heat over simmering water until mix
ture is well blended and thoroughly
heated, stirring occasionally. Mix in the
crab meat; heat thoroughly. Pour Into a
soup tureen or individual soup bowls.
Sprinkle with paprika. Serve hot
About 6 servings
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Itll be perfect- this delightful main ,
course with a crisp, cool salad will com- '
plete a perfect picture.
TO PREPARE: 30 ION. TO BAKE: 50 MHV.
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1. Thoroughly butter a 1-qt ring mold.
Heat water for boiling water bath.
3. Pour hot water over bouillon cubes;
stir until completely dissolved.
X Mix together in a large bowl: chicken
pieces, rice, bread crumbs, salt, paprika,
nonfat dry milk, pimiento, melted but
ter, and onion.
4. Add the chicken broth and beaten
eggs; mix lightly until thoroughly blend
ed. Turn into the ring mold.
X Bake in boiling water bath at 3S0F
5 min, or until a silver knife comes out
clean when inserted in center of mixture.
X Remove from boiling water bath and
let stand 10 min. Unmold onto hot serv
ing platter. Fill center with cooked Dm
Garnish with parsley. Serve with
boco. About 6 ertHngt
For Boiling Water Bath-Place a deep
pan on oven rack; set the filled mold in
pan. Pour boiling water into pan to level
of mixture in mold.
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TO PREPARE AND COOK: 30 ION.
2 can hot water
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cca) nonfat dry i
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1 teaiaimc nnorcai parsley
tancooen Worcostorsnlro saoco
1. Pour hot water over bouillon cubes,
stir until completely dissolved.
X Melt butter in a heavy skillet over
low heat Add the sliced mushrooms;
cook slowly until mushrooms are lightly
browned and tender, occasionally mov
ing and turning with a spoon.
X Remove mushrooms from butter and -keep
hot Transfer butter to a double
boiler top. Blend in a mixture of the
flour, salt, paprika, and nonfat dry milk.
Add cream and chicken broth gradually,
stirring constantly. Bring rapidly to boil
ing, stirring constantly; cook 1 min.
longer. Place over hot water and cook
until thick, stirring constantly.
4. Vigorously stir 3 Ublespoons of the
hot mixture into the egg yolk; immedi
ately blend into mixture in double boiler.
Cook 3 to 5 min. over hot water. Stir
slowly to keep mixture cooking evenly.
X Remove from heat and blend in the -lemon
juice, parsley, Worcestershire
sauce, and mushrooms. Serve hot with
CMckan-Uce tint MoM.
About 2 cups sauce
34 FmUy Weekly. October If, lSs
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