JPamiJy Weekly C7ooJclooJc MELANIE DE PROFT, Food Editor
happy, hospitable
3l
Designed to tempt appetites,
imaginatively flavored food
is a pleasure to serve.
- - ;
1 : v.- :
.... 1
y-.r
" :' av-V U V iK
y -X . (. . ..SMS
1 Z v'
SOUR CREAM SCRAMBLED EGGS
TO PREPARE AND COOK: 20 MIN.
cup thick sour cream
1 teaspoon prepared mustard
teaspoon salt
V teaspoon black pepper
2 tablespoons minced onion or chopped chives
2 tablespoons butter
12 cup coarsely chopped ripe olives
1. Put eggs, sour cream, mustard, salt, and pepper
into a bowl. Beat with rotary beater just until
blended. Blend in the onion or chives.
2. Heat an 8- to 10-in. skillet until just hot enough
to sizzle a drop of water. Melt butter in skillet.
3. Pour in egg mixture and cook slowly over low
heat. With a fork or spoon lift mixture from bot
tom and sides of pan as it thickens, allowing un
cooked part to flow to bottom. Avoid constant
stirring. Cook until eggs are thick and creamy
throughout, but still moist. Remove from heat and
fold in the olives. Serve immediately on hot, but
tered toast.
About 4 servings
PARSLEYED SCRAMBLED EGGS
Follow recipe for Sour Cream Scrambled Eggs.
Use the minced onion. Blend 2 tablespoons minced
parsley into the egg mixture.
COTTAGE CHEESE SCRAMBLED EGGS
Follow recipe for Sour Cream Scrambled Eggs.
Add 6 tablespoons milk to the eggs. Omit sour
cream and prepared mustard; increase salt to
teaspoon. Use the chives. Blend 1 cup cream-style
cottage cheese into the egg mixture.
CHICKEN LIVERS AND MUSHROOMS
TO PREPARE AND COOK: 30 MIN.
2 lbs. chicken livers
Vt cup flour
1 teaspoon salt
Va teaspoon white pepper
V teaspoon Accent
Vt cup butter
12 medium-size mushrooms, cleaned, sliced, and
delicately browned in butter
1. Rinse chicken livers with cold water and drain
on absorbent paper. (Properly cleaned livers
should have no trace of green gall, the substance
which might cause a bitter taste.)
2. To coat evenly, shake the chicken livers in a
plastic bag containing a mixture of flour, salt,
pepper, and Accent.
3. Heat butter in a large skillet over low heat.
Place chicken livers in skillet. Cook about 10 min.,
or until chicken livers are lightly browned and
tender; occasionally move and turn with a spoon.
4. When livers are browned, arrange on a warm
serving platter. Top with the mushrooms and
sprinkle with chopped parsley. Serve immediately.
About 6 servings
Note: For extra flavor, marinate chicken livers in
1 cup cream in refrigerator 12 hrs., or overnight.
Drain livers and coat with flour mixture.
Spiced fruits, eggs with sausage,
and symbolic hot cross muffins
are delicious Easter-brunch eating.
Family Weekly, March , 195