Family Weekly Cookbook 7 melanie de proft, Food Editor
DISTINCTIVE BEEF STEW
BAKED STUFFED TOMATOES
4
TO prepare: 25 min.
to bake: 15 min.
aooofoa raffziNc
4- V
to prepare: 25 min.
to cook: IVz HRS.
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1 l l
'disbes that combine so
te-treat in its own right
2 tablespoon salad oil
' teaspoon black pepper
14 cup finely chopped onion
I'i lbs. beef stew meat, cut in 1-in. pieces
1 clove garlic, crushed in a garlic press
or minced
1 teaspoon salt
' 1 cup quick meat broth (1 beef bouillon
cube to 1 cup hot water)
2 tablespoons cornstarch
2 teaspoons soy sauce
V cup water
1 10-oz. pkg. frozen peas
1 4-oz. jar pimiento, drained and cut in
pieces
1. Heat salad oil and pepper in a large heavy skillet
Add onion and cook until golden yellow. Add meat
to skillet and brown on all sides, occasionally mov
ing and turning with a spoon. Add garlic, salt, and
meat broth. Cover and cook about 1 hrs., or until
meat is tender.
2. Blend together cornstarch, soy sauce, and water.
When meat is tender, add cornstarch mixture to
skillet; blend thoroughly. Add peas and pimiento;
cook over low heat until cooking liquid thickens
and peas are thoroughly heated.
3. Serve with fluffy cooked rice or saffron
flavored rice. About 4 servings
A $10 PRIZE-WINNING RECIPE
from a FAMILY WEEKLY reader
Mrs. Ross A. Segrest
Waco, Tex.
GOLDEN RAISIN-PECAN PIE
to prepare: 25 min.
to bake: 50 MIN.
Pastry for 1 -crust 9-in. pie (your favorite
recipe or a prepared mix)
1 cups sugar
3 tablespoons flour
V teaspoon salt
Vi teaspoon ground nutmeg
3 egg yolks
3 tablespoons butter, melted
Vi cup undiluted evaporated milk
2 tablespoons cider vinegar
1 teaspoon vanilla extract
Vi cup chopped pecans
Vi cup golden raisins
3 egg whites.
1. Prepare pastry (do not bake); set aside.
2. Mix together the sugar, flour, salt, and nutmeg.
3. Beat the egg yolks until thick and lemon col
ored. Add the dry ingredients and mix thoroughly.
Blend in the melted butter, evaporated milk, vine
gar, and vanilla extract. Stir in the nuts and raisins.
4. Beat the egg whites until rounded peaks are
formed and egg whites do not slide when bowl is
partially inverted. Fold beaten egg whites into egg
yolk mixture, blending thoroughly. Pour into pastry
shell.
5. Bake at 350F 50 min., or until pastry is lightly
browned. Serve warm or cold, plain or with
whipped cream.
One 9-in. pie
6 medium-size tomatoes
Salt
1 egg
Vi cup minced onion
Va cup minced green pepper
1 cup whole kernel corn
Vi teaspoon celery salt
Vi teaspoon marjoram
Vi teaspoon thyme
Few grains black pepper
Vi cup buttered fine dry bread crumbs
1. Rinse tomatoes and cut out stem ends. Cut a
slice from top of each tomato. With a spoon, scoop
out pulp and finely chop. Sprinkle inside of tomato
with salt. Place tomato shells in a shallow baking
dish.
2. Beat egg slightly. Lightly mix in the reserved
tomato pulp, onion, green pepper, corn, season
ings, and Va cup of the bread crumbs.
3. Spoon mixture into tomato shells. Top with
remaining bread crumbs.
4. Bake at 400F about 15 min., or until thoroughly
heated. Serve immediately.
6 servings
CRESCENT CHEESE ROLLS
TT CONVENIENCE OOOO POD A
FOOD HCIPE rtEEZIHO If
to prepare: 20 min. to bake: 10 min.
(Allow about 1 hr. for rising)
1 pkg. active dry yeast
Vi cup warm water (110F to 115F)
1 egg . ,
3 cups biscuit mix
Vi to Vi cup grated sharp Cheddar cheese
2 tablespoons butter, softened
1. Dissolve yeast in warm water. Add egg and bis
cuit mix and beat vigorously. Stir in the cheese.
2. Turn dough onto a lightly floured surface.
Knead until smooth, about 20 times. Roll dough
into a 10-in. square and spread softened butter
over one half. Fold unbuttered half over buttered
portion; press edges to seal.
3. Roll dough into a 12-in. circle and cut into 16
wedges. Beginning at wide side, roll toward point
Place on greased baking sheet with point under
neath. Curve into crescents. Let rise in warm place
(about 80F) about 1 hr.
4. Bake at 400F about 10 min., or until golden
brown. Remove from oven and brush tops with
melted butter.
16 rolls ,
SPARKLING GINGER MOLDS
to prepare: 10 Mm.
to chill: 1-2 hrs.
2 cups ginger ale
1 tablespoon (1 en v.) unflavored gelatin
1. Lightly oil six individual molds with salad or
cooking oil (not olive oil); drain.
2. Pour cup of the ginger ale into a small bowl.
Sprinkle gelatin evenly over , the ginger ale. Let
stand about 5 min. to soften.
3. Dissolve gelatin completely by placing bowl over
very hot water. Stir gelatin into the remaining gin
ger ale. Pour into the prepared molds and chill
until firm. Unmold onto chilled salad greens.
6 servings
Family Weekly, January 3, 1960 9