To introduce December,
a month of gay hospitality
and festive holiday meals,
Family Weekly presents . . .
MEALTIME MAGIC IN A ,.y
Z'PPV Tomato Cocktail
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A $10 PRIZE-WINNING RECIPE from a Family Weekly reader
Mrs. D. C. Ferguson, Long Beach, Miss.
Kumquat Cottee Cake
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TO PREPARE : 40 MIN. TO BAKE : 40-45 MIN.
'A cup prepared blicult mix
V cup sugar
Vj teaipoon ground cinnamon
Vi teaspoon ground nutmeg
2 tablespoon butter
V4 cup finely chopped preserved
kumquats (remove seeds before
chopping)
2 tablespoons kumquat sirup
11 cup finely chopped pecans
2 cups prepared biscuit mix
cup sugar
' cup butter, softened
I egg
'A cup milk
1 teaspoon orange extract
1 teaspoon lemon extract
14 cup milk
1. Grease and flour an 8x8x2-in. baking
pan. Set aside.
2. For Topping-Blend together the V
cup biscuit mix, y4 cup sugar, cinnamon,
and nutmeg. Using a pastry blender or
two knives, cut in the 2 tablespoons but-
ter until mixture is crumbly. Set aside
3. For Coffee Cake-Combine in a mix.
injz bowl the 2 CUDS biscuit mix and
cup sugar. Blend in the butter, egg, and
cup milk. Beat vigorously 1 min.
4. Blend the kumquat sirup with the
orange and lemon extracts. Blend kum-quat-sirup
mixture and y cup milk into
the batter. Beat about min. Mix in
the kumquats and pecans. Turn mixture
into prepared baking pan. Sprinkle top
ping evenly over batter.
3. Bake at 350F 40 to 45 min., or until
a wooden pick or cake tester inserted in
center comes out clean.
6. Remove from oven to cooling rack
and let stand 10 to 15 min. While coffee
cake is still warm, drizzle with Speedy
Orange Icing and cut into squares.
About 8 servings
Speedy Orange Icing-Put cup sifted
confectioners' sugar into a bowl. Mix 1
tablespoon milk with teaspoon orange
extract. Blend into the sugar; stir until
smooth. If necessary, thin with milk.
TO PREPARE: 10 MIN. TO CHILL: 2 HRS.
1 11-oz. con tomato uice
1 10'j- to 11 -ox. can condensed
consomme
2 teaspoons lemon juice
4 teaspoon Worcestershire sauce
't teaspoon garlic salt
3 drops Tabasco
Mix together the tomato juice, con
somme, lemon juice, Worcestershire
sauce, garlic salt, and Tabasco. Chill thor
oughly (about 2 hrs.). About 8 servings
Beet in Savory Sauce
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TO PREPARE: 25 MIN. TO COOK: 1 HRS.
1 lb. top round or sirloin of beef,
cut In I -In. cubes
1 tablespoon butter
3 tablespoons flour
Vi teaspoon salt
Few grains black pepper
'A teaspoon Accent
1 10 14 -or. can beef gravy
2 tablespoons orange juice
2 tablespoons currant jelly
1 3y,-o. can sliced broiled mushrooms
2 tablespoons sliced plmlento-stuffed
olives
1 bay leaf
V.,?eaJ the butter in large heavv
skillet having a tight-fitting cover
meat pieces evenly with a
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dium heat and brown evenly on all sides
by frequently moving and turning meat
4. When meat is browned, add the
gravy orange juice, and currant jelly
SUr'ln hmiXedBring rapid to US
W pJ? mushrooms, olives, and bay
SnH cover, and simrn
(do not boil) about lfc hrs., or until
meat ,s tender. Stir frequently during
cooking. If necessary, add more liquid
as meat cooks. Remove bay leaf. Serve
with fluffy cooked rice. For added flavor
interest, serve with Oronge-Suttered Rice.
About 4 servings
Beef Slices In Sauee
Follow recipe for Beef in Savory Sauce.
Substitute thin slices of cooked beef for
the uncooked beef. Omit butter, flour,
salt, pepper, and Accent. Heat the beef
slices in the sauce. -
Orange-Buttered Rice
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TO PREPARE: 10 MIN.
1 cup packaged precooked rice
1 tablespoon butter or margarine
1 Vt teaspoon grated orange peel
(grated through color only)
1. Prepare rice according to directions
on the package.
2. Add butter and grated orange peel;
toss lightly to mix thoroughly. Serve hot.
About 2 cups rice
Green Beans with Garlic
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TO PREPARE: 10 MIN. TO COOK: 30 MIN.
2 tablespoons butter or margarine
1 clove garlic (thin, papery outer
kin removed ) , crushed In a garlic
press or minced
' cup coarsely chopped celery
1 10-oe. pkg. froien French-style
green beam
'4 cup water
' teaspoon seasoned salt
1. Heat the butter in a saucepan. Add
garlic and celery; cook until just tender,
stirring frequently. ,
2. Add green beans, water, and seasoned
salt. Cover loosely. Bring to boiling and
cook 15 to 20 min., or until beans are
just tender. About 4 servings
10 Family Weekly, December 7, 195S