Fmmlly Wemkly Cookbook
MELANIS Df PtOfT, Food Editor
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A BETTER BREAKFAST
Fruit '
SaucyHam Omelet
Toast
Milk Coffee
A MORNING COFFEE
A Large Fancy Bread
(Tea Ring or Coffee Cake)
A Small Bread
(Doughnuts, Muffins, or
Tiny Biscuits)
Assorted Relishes
(Fruit and Vegetables)
Coffee
This Saucy Ham Omelet is a choice dish to serve frequently as "Better-Breakfast" fare.
" RELISHES FOR THE COFFEE HOUR
Some relishes may be eaten easily with the fin
gers; others need "stems" which can-be wooden
or plastic picks. Include one or more 'raw vege
table relishes such as carrot sticks, radish roses,
cauliflowerets, celery curls or short lengths of
stuffed celery. Flavorful fruit relishes could in
clude small clusters of grapes, cherries with stems
(in season), strawberries with hulls, melon balls,
pineapple chunks or small orange sections on a
pick. An appetizer-relish or two should appear
along with the vegetables and fruit. Chipped beef, .
ham, sausage, olives, sweet pickles, cheese cubes,
cream cheese and peanut butter are choice mak
in's for such appetizers. Arrange an assortment of
these sweet and sour, bland and savory relishes
attractively on a serving tray.
MEAT 'N' CHEESE PINUPS
With a round cutter, cut 2Vz- to 3-in. rounds from
, Vi-in. thick slices of ham, canned luncheon
meat, ready-to-serve meat bologna or other
sausage. Repeat the process with Vi-in. slices of
Swiss or Cheddar cheese. Stack alternate meat
and cheese rounds, using five in all. Wrap in
waxed paper and chill until time to serve. Cut
stacks into -in. wedge-shape pieces. Insert picks.
Biscuit Bites
v Spread toasted bite-size shredded wheat biscuits
with peanut butter. Insert picks and on each end
of biscuit secure a thin slice of sweet pickle. ,itii
SAUCY HAM OMELET
to prepare: 20 son.
1 10-oc. can ham sticks
- 2 tablespoons butter or margarine
1 tablespoon floor
teaspoon salt
2 tablespoons milk
4 es
1. Prepare Apple Sauce and keep warm.
2. Empty contents of can - of ham sticks into a
skillet. Set skillet over medium heat. Turn ham
sticks frequently to brown evenly.
3. Put butter into skillet. Turn heat to low.
4. Combine flour, salt and milk in a bowl. Add
the eggs and beat until thoroughly blended. Pour
mixture into skillet and arrange ham sticks spoke
fashion (see. photo). Cook until egg mixture is
set. Cut into wedges and serve with warm Apple
Sauce.
About 4 servings
For Apple Sauce (about 1 cups) Pour con
tents of one 12-oz. can (about 1 cups) apple
juice into a saucepan and heat until hot. Stir into
the hot apple juice a mixture of 2 tablespoons
brown sugar, 1 tablespoon cornstarch, V tea
spoon ground cinnamon and 2 tablespoons lemon
juice. Bring to boiling, stirring constantly. Sim
mer about 10 min., or until slightly thickened.
Remove from heat and stir in 1 tablespoon butter
until melted.' Serve Warm! f I i t ) ii V M i . 't i . r
FIG COFFEE BRAID
COMVIMIIHCI
FOOD IICIM
to prepare: 30 min. to bake: 25 min.
(allow about 2 hrs. for rising)
1 14V$-oz. pkg. hot roll mix
2 tablespoons sugar
V teaspoon salt
1 cup warm water (HOT to 115F)
Vt teaspoon vanilla extract
1 lb. fig bars, cut in small pieces
Yt cup chopped walnuts '
1. Combine in a bowl the hot roll mix, sugar and
salt. Soften yeast in the warm water. Stir yeast
into the dry ingredients, add the vanilla extract,
and mix well. Form dough into a ball in the bowl
and lightly grease top. Cover; let rise in a warm
place until doubled, about 1 hr.
2. Punch down with fist and turn onto a lightly
floured surface. Knead the fig bar pieces and wal
nuts into the dough, a small amount at a time.
3. Divide dough into ' four -equal portions.
Roll
and stretch each portion into a strip about 1Z in
long. Twist two strips together and seal ends.
Place each loaf on a lightly greased baking sheet.
Cover, let rise in a warm place until doubled.
4. Bake at 375'F about 25 min. While still warm,
brush with Orange Clare. 2 coffee coJces
For Orange Glaze Blend together 1 cups sifted
confectioners' sugar. 3 tablespoons orange jui
rand teaspoon grated orange peel.
14
U Weekly. September 13. lSf
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