Medford mail tribune., March 08, 1959, Image 47

HERB BOWKNOTS
to prepare: 35 min. to bake: 10 min.
1 pkf . active dry yeast
Vt cup warm water (IW to 11SF)
ZVt cups biscuit mix
tegz
1 teaspoon ground sage
1 teaspoon caraway seed
teaspoon ground thyme
Melted butter
2 tablespoons catsup
1 tablespoon melted butter
1. Dissolve yeast in water. Add the biscuit mix,
egg, and a mixture of sage, caraway seed, and
thyme; beat until blended.
2. Turn dough onto a lightly floured surface.
Knead until smooth (about 20 times). Let dough
rest about 5 min.
3. Grease two baking sheets.
4. Roll dough into a 9x6-in. rectangle about in.
thick. Cut into 6x4 -in. strips. Tie each strip into
a knot and place on baking sheet
5. Brush tops generously with melted butter.
Cover with waxed paper and a clean towel. Let
rise in a warm place (about 80F) until doubled,
about 1 hrs.
6. Bake at 425F 10 min., or until golden brown.
Remove from oven and brush with a mixture of
catsup and 1 tablespoon melted butter. Return to
oven and bake about 1 min. longer. Serve warm.
Vt doz. rolls
FRUITED CINNAMON ROLLS
to prepare: 10 min. to bake: 15 min.
1 f-oz. container ready-to-bake cinnamon rolls
V cup butter or margarine, melted
V cup maple sirup
Vt cup diced assorted candied fruits
V cup finely chopped pecans
1. Set out an 8x8x2-in. baking pan.
2. Mix melted butter with maple sirup, candied
fruits, and pecans. Pour into baking pan; spread
evenly. Arrange rolls top-side down in pan.
3. Bake at 375F 15 min., or until golden brown.
4. Invert pan on cooling rack and let stand 1 min.
Remove pan and separate rolls to serve. If desired,
drizzle with frosting that comes with the rolls.
8 rolls
to prepare: 25 min.
COCONUT SQUARES
to bake: 12 MIN.
1 pkg. active dry yeast
Vt cup warm water (110 to 115F)
tVt cups biscuit mix
1 tablespoon sugar
1 eg
lft tablespoons butter or margarine, softened
Vt cup firmly packed brown sugar
Vt cup (about 2 ox.) flaked coconut
1. Dissolve yeast in water. Add biscuit mix, sugar,
and egg; beat vigorously until well mixed.' Turn
onto a lightly floured surface. Knead until smooth
(about 20 times). Let rest about 10 min.
2. Mix brown sugar with coconut.
3. Roll dough into an 18x9-in. rectangle. Spread
with butter. Cut into 3-in. squares. Place about
1 tablespoon of coconut mixture in center of each
square. Bring together diagonally opposite corners;
press. Repeat with other two comers.
4. Place 2 in. apart on greased baking sheets.
Cover, let rise in warm place about 1 hr.
5. Bake at 400 F about 12 min. Serve warm.
1 doz. roll
"Fried Chicken" juicy and crisp from the oven . . .
(perfectly greaselessno shortening!)
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ViViJJyisAi VsSK'T No watching, no turning, ' fr . fi
lyL 0 SfP noptntowasn j ffl
y ad tender young broiler-fryer JJ
ft' y ' IMrV. l'' T2 ' &?&C i "3 chicken, cut into serving pr I
. ' A if V flAvr j-.. -S- I irZm FLAKE CRUMBS
a nif m 3d m
Dip pieces in . . .
cup PET EVAPORATED
MILK
for a stay -on coating of corn
DIP IT IN
flake crumbs that keeps the sweet, natural chicken juices inside.
Ordinary milk would never do . . . but double-rich PET Milk is thick
as cream, holds the crumbs in a perfect crust. It's a favorite trick
for breading chops, cutlets, fish, croquettes (saves an egg every time).
Remember, first dip it in PET!
WHATEVER WOULD GOOD COOKS DO WITHOUT PET I
T rT'S Roll In mixture of .. .
RHUMBS f i miAtftx rnoy
Vyil i!j?2f 1 FLAKE CRUMBS
rX&H I Wi teasp. salt
teasp. pepper
Place chicken in shallow baking pan lined
with . . . REYNOLDS WRAP
Bake in 350 oven (moderate) 1 hr., or
until, drumstick is tender when pierced
with fork.
'Trr lUfl. U. S. rat. Off. Copr, 1939, tot MRk Co.