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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