Family Weekly Cookbook I MELANIE DE proft, Food Editor
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As summer temperatures rise, menu planning becomes a challenge
to homemakers anxious to satisfy languishing, hot-weather appe
tites. It's really not as difficult as it may appear what with the
availability of ripe fruits and vegetables which give such a wonder
fully cooling lilt to your meals. Use them in refreshing beverages,
colorful salads, pretty desserts. And don't forget that highly recom
mended way of minimizing heat discomfiture good meal planning
demands that you DO include at least one hot dish during the day.
STUFFED EGGS MORNAY
TO PREPARE i SS MIN.
This recipe and a chafing dish make creamed eggs a
glamorous and sophisticated affair.
6 hard-cooked egg
1 teaspoon lemon juice
Vi teaspoon finely chopped onion
teaspoon salt
teaspoon black pepper
1 6-os. can crab meat (about 1 cups)
1 tablespoon cream -
3 tablespoons butter or margarine
3 tablespoons flour
cup quick chicken broth (use 1 chicken
bouillon cube and cup hot water)
cup cream
2 ylks, slightly beaten
VS cup (about 1 Vi ok.) grated Parmesan
or finely cut Cruyere cheese
1 tablespoon butter or margarine
1. Cut the hard-cooked eggs into halves length
wise. Remove egg yolks to a bowl and set egg whites
aside. Mash egg yolks with a fork. Mix in the lemon
juice, onion, and a mixture of salt and pepper.
2. Drain the crab meat; remove and discard bony
tissue; separate pieces. Add crab meat to egg-yolk
mixture and mix with a fork. Blend in the cream
to make a thick, pastelike mixture. Spoon filling
into the reserved egg whites, rounding the tops.
Set aside in refrigerator.
3. Mornay Sauce Heat the butter in a chafing
dish blazer over direct heat. Blend in the flour.
Heat until mixture bubbles. Remove from heat
and gradually add the chicken broth and cream,
stirring constantly. Return to heat and bring to
boiling, stirring constantly; cook 1 to 2 min. longer.
4. Remove from heat and vigorously stir about 3
tablespoons of the hot mixture into the beaten egg
yolks. Immediately blend into mixture in blazer
and place over simmering water. Cook 3 to 5 min.,
stirring to keep mixture cooking evenly. Remove
from heat and cool slightly.
5. Add the cheese and 1 tablespoon butter at one
time; stir until thoroughly blended. Place blazer
over the pan of simmering water. Put stuffed eggs
Into the sauce, and spoon some sauce .over them.
Sprinkle with finely chopped parsley. Serve over
toasted English muffins.
4 servings
Note: Shrimp, tuna, or salmon may be substi
tuted for the crab meat.
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AMBER ICED TEA
TO PREPARE i 10 MIN.
2 cups freshly drawn cold water
3 tablespoons loose tea or 8 prepared tea bags
1 lemon, sliced
1 lime, sliced
Vi cup sugar
2 cups freshly drawn cold water
1. Bring 2 cups water to a full, rolling boil in a
saucepan. Remove from heat and immediately add
the tea; stir. Let tea brew 4 min., uncovered. Stir
and strain into a pitcher containing the sliced
lemon and lime. Let stand 30 min.
2. Remove lemon and lime slices with a slotted
spoon. Stir in sugar until dissolved. Blend In 2
cups water.
3. Pour into ice-filled glasses. Garnish with mint
leaves and slices of lemon and lime.
- About I qt.
LEMON FRENCH DRESSING
TO PREPARE! 10 MIN.
lVs caps salad oil
- Vi teaspoon dry mustard
Vi teaspoon black pepper
2 teaspoons minced onion
2 garlic cloves, cut in halves
2 teaspoons sugar
1 teaspoon salt
cup lemon juice
1. Mix together the salad oil, mustard, pepper,
onion, and garlic. Set aside for about 1 hr.
2. Remove garlic pieces. Add remaining ingredi
ents and mix well.
About 2 cups dressing
SERVE-YOURSELF SALAD BOWL
Put each of the following into a separate bowl:
diced cooked potatoes, cooked cut green bean,
julienne carrots, and deveined cooked shrimp.
Pour Lemon French Dressing over each and
marinate at least 1 hr., turning several times. Ju
before serving, toss together in a salad bowl mixed
sld greens, sliced cucumbers, and sliced
radisbea. Drain the marinated vegetables and
shrimp, reserving dressing, and arrange over salad
greens (see photo). Lightly toss small onion ring
with green beans. Garnish salad with radish rote.
Serve with Lemon French Dressing. '
10 Family WesUy, August H. lSf