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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 9, 1958)
VotQ- Getters AII1 I. efcfc... r .- Paucake Roll-Vps TO PREPARE: 30 MIN. t S-ln. thin pancakes (your favorite recipe or a prepared mix) 2 cups (about S ox.) chipped beef, shredded V4 cup chopped plmiento-stuffed ollvoi Vi cup illverod toasted blanched almond 2 tableipoeni butter or margarine 2 tableipoeni flour 'i teaspoon dry mustard V cup milk 1 cup thick sour cream 1. Prepare pancakes and keep warm in oven. If using a prepared mix, follow directions on package. 2. Heat butter in a saucepan over low heat. Blend in a mixture of flour and Magic Coconut Neat cohvihiihci QJ ooo IICIN mustard. Heat until mixture bubbles. stirring constantly. 3. Remove from heat. Add milk gradu ally, stirring in. Cook rapidly, stirring constantly, until sauce thickens. Remove from heat. Stirring vigorously, add sour cream in very small amounts. Cook 2 to 3 min., stirring constantly, until sauce is just heated. Stir in the chipped beef, olives, and almonds; heat thoroughly (do not boil). 4. To serve: Put two generous table spoons of filling on each pancake; fold opposite edges of pancake to center and overlap them; insert wooden picks. Place in a shallow baking dish and heat at 350 F 10 min. Remove wooden picks and garnish with pimlento-stufled olive slices. Serve immediately. 4 servings TO PREPARE: IS MIN. Crab-Meat Filling Cheese Sauce Vt cup sifted flour 2 teaspoons sugar s teaspoon salt eggs Vt cup milk I teaspoon butter, melted cup grated Parmesan cheeie 1. Prepare Crab-Meat Filling and set in refrigerator to chill. . Prepare Cheese Sauce. Cover and set over simmering water to keep warm. 3. Lightly butter a 6-in. skillet. 4. Sift together into a bowl the flour, sugar, and salt. Set aside. 5. Beat the eggs; beat in the milk and melted butter. Add egg mixture to dry ingredients; beat with rotary beater un til smooth. o. Heat skillet to moderately hot. Pour in just enough batter to cover bottom. Crepe in Cheee Sauce TO BAKE: 15 MIN Immediately tilt skillet back and forth to spread batter thinly and evenly. Cook each crepe over medium heat until lightly browned on bottom and firm to touch on top. Loosen edge with spatula. Turn and brown second side. Transfer to a hot platter to keep warm. It should not be necessary to grease skillet each time. 7. Lightly grease a shallow baking dish having a tight-fitting cover. Spoon enough Cheese Sauce over bottom of baking dish to make a thin layer, t. Spoon 2 to 3 tablespoons of Crab-Meat Filling onto the center of each crepe. Fold one edge Over filling; roll up. Place filled crepes in baking dish, with open side down. Spoon remaining sauce over and between crepes. Sprinkle with Par mesan cheese. . Cover and bake at 350 F 15 min. Re move cover and broil 3 to 4 in. from source of heat 3 to 4 min., or until cheese is lightly browned. 12 filled erepet COMViHIIMCI 'o MClfl TO PREPARE: 20 MIN. TO BAKE: 20 MIN. cup sweetened condensed milk 1 sq. (1 ox.) unsweetened chocolate 1 teaspoon vanilla extract 2 cups (8 ox.) moist coconut 1. Butter six 2-in. muffin-pan wells. 2. Cook milk and chocolate over rapidly boiling water until mixture is thick (about 10 min.); stir frequently. 3. Turn mixture into a large bowl. Stir in extract and coconut; blend well. 4. Place about V cup of mixture in each muffin well. Pack firmly around bottom and sides, extending in. above rim. 5. Bake at 350F about 20 min., or until edges are firm. Loosen edges and lift carefully from wells. Place on cooling rack to cool. Just before serving, fill nests with Ice cream. 6 serving Cheese Sauce TO PREPARE AND COOK: IS MIN. 3 tablespoons butter 3 tablespoons flour Vt teaspoon salt Vs teaspoon black pepper Vt teaspoon dry mustard Vt teaspoon paprika 1 Vi cups milk teaspoon Worcestershire sauce cup (4 ox.) grated sharp Cheddar cheese 1. Heat butter in a saucepan. Blend in a nature of flour, salt, pepper, mustard, and paprika. Heat until mixture bubbles stirring constantly. 2. Remove from heat. Add milk and Worcestershire sauce gradually, stirring constantly. Cook rapidly, stirring stantly until sauce thickens. Cook 1 to Z min. longer. 3. Remove from heat; cool slightly. Add cheese all at one time; stir until cheese U melted. About 1V4 cup. .acl Pea with Marjoram coMvtNUNCi roeo iicim TO PREPARE AND COOK: 15 MIN. 1 10-ox. pkg. frozen peas 2 tablespoons butter, melted Vt teaspoon lemon wlce 4 teaspoon marjoram Vi teaspoon seasoned salt teaspoon Accent teaspoon sugar 1. Cook peas according to directions on package. Drain if necessary. 2. Mix into melted butter the lemon juice, marjoram, seasoned salt, Accent, and sugar. Add to peas and toss lightly. Serve immediately. - About 4 serving! Crab-Meat Filling TO PREPARE? 20 MIN. 2 cups crab meat, drained; bony tissue removed 2 tablespoons butter cup chopped mushrooms 2 tablespoon! minced onion 2 tablespoons flour Ve teaspoon salt Vt teaspoon white pepper cup milk 'A teaspoon Worcestershire sauce 2 drops Tabasco 1 teaspoon minced parsley 1 teaspoon chopped plmiento 1. Heat butter in a saucepan. Add mush rooms and onion. Cook over medium heat until onion is transparent, keeping mixture moving with a spoon. Blend m flour, salt, and pepper. Heat until mix ture bubbles, stirring constantly. 2. Remove from heat. Add milk gradu ally, stirring constantly. Mix in Worces tershire sauce and Tabasco. Bring rap idly to boiling, stirring constantly; cook 1 to 2 min. longer. 3. Remove from heat. Mix in crab meat, parsley, and pimiento. Cool; chill m tn refrigerator. About 2V4 cup f 10 Family Weekly, November 9, 1 151
