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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 31, 1960)
Family Weakly Cookbook MELANIE DE PROFT, Food Editor Three distinguished entrees each in itself a special taste treat become doubly appealing when an old-fashioned apple dessert is the final accent to the meal BRISKET OF BEEF, BARBECUED TO PREPARE AND COOK: 4 HRS. TO BEAT: 40 MIN. (Allow time for chilling) 6-lb. brisket of beef Water (about 8 cups) 1 large onion, sliced Vi in. thick 1 bay leaf 16 whole cloves Few grains garlic salt 2 cups catsup Va cup Worcestershire sauce 2 tablespoons brown sugar 2 tablespoons dry mustard 1. Put meat into a large sauce pot or kettle. Add enough water to cover meat. Add onion, bay leaf, cloves, and garlic salt Cover and bring to boiling. Reduce heat and simmer about 4 hrs., or until meat is tender. Cool in liquid. Drain off liquid. 2. Trim off excess fat. Chill meat in refrigerator several hrs., or overnight. 3. Cut meat into very thin slices and arrange meat slices close together (standing on end) in a shallow baking pan. Pour over meat a mixture of the re maining ingredients. 4. Heat in a 350F oven about 40 min., basting occa sionally with sauce in bottom of pan. 8 to 10 servings HAM AND CHEESE CASSEROLE to prepare: 25 min. to heat: 25 min. 8 or. cream cheese 1 cup milk Vi teaspoon salt Vi teaspoon garlic salt Va cup shredded Parmesan cheese 2 cups diced cooked ham Vi cup sliced celery Va cup chopped green pepper 4 ox. noodles, cooked and drained Va cup shredded Parmesan cheese 1. Put the cream cheese in top of a double boiler and set over simmering water. Stir until cream cheese is softened and smooth. Add milk gradually, blending well. Heat until hot Mix in the salt, garlic salt, Ya cup Parmesan cheese, ham, celery, and green pepper; blend well. 2. Pour the sauce over the cooked noodles and toss lightly to mix. Turn into a greased 1-qt casserole. Sprinkle with remaining Parmesan cheese. 3. Heat in a 350F oven about 25 min., or until mix ture is bubbly and top is lightly browned. About 6 servings mm A $10 PRIZE-WINNING RECIPE From A FAMILY WEEKLY Reader Mrs. B. A. Macaulay, Reno, Nev. SPICY LAMB SUPERB to prepare: 10 min. to broil: 30 min. (Allow about 8 hrs. for marinating) 1 8-oz. can tomato sauce Va cup unsweetened pineapple juice 1 bay leaf Va teaspoon ground ginger Va teaspoon ground allspice 1 Va teaspoon ground cinnamon Va teaspoon oregano V4 teaspoon curry powder 6 lamb shoulder chops, cut Vi in. thick 1. Blend together in a saucepan all ingredients ex cept lamb chops. Bring mixture to boiling; reduce heat and simmer, uncovered, 5 min. Cool. Remove bay leaf. 2. Arrange lamb chops in a large shallow dish. Pour sauce over chops and set in refrigerator to marinate for 8 hrs. 3. Arrange chops on broiler rack. Broil 3 in. from source of heat 15 min.,- basting occasionally with marinade. Turn and broil second side about 15 min., occasionally brushing with marinade. Test for done ness by cutting a slit along the bone and noting color of meat 6 servings APPLE-COCONUT PASTRIES to prepare: 35 min. to bake: 45 min. Prepare pastry for 2 -crust pie (your favorite recipe or prepared mix). Line a 15 x 10 x 1-in. baking pan with pastry; flute edge. Arrange 9 cups thinly sliced apples in crosswise rows on pastry. Sprinkle with a mixture of Yz cup firmly packed brown sugar and Yz teaspoon ground cinnamon. Dot top with 2 tablespoons butter or margarine. Bake at 425F 25 min. Remove from oven. Combine 1 egg, beaten, Ya cup whipping cream, IYa cups flaked coconut, Yz cup sugar, and few grains salt. Spread mixture evenly over apples. Reduce heat to 350F. Bake about 20 min. longer, or until top is lightly browned. Cool; cut into 12 pieces. 12 servings BAKED APPLE AND CHEESE DESSERT to prepare: 25 min. to bake: 30 min. Arrange 5 cups sliced apples in a shallow lVz-qt baking dish. Sprinkle with Ya cup firmly packed brown sugar and 1 tablespoon lemon juice. Mix together in a bowl Yz cup sifted flour, Ya teaspoon salt, Yz cup firmly packed brown sugar, Yz tea spoon ground cinnamon, and Ya teaspoon ground mace. Cut in Ya cup butter or margarine until mix ture is crumbly; mix in 1 cup grated sharp Cheddar cheese. Spoon mixture over apples. Bake at 350F about 30 min., or until apples are tender. Serve warm with cream. About 6 servings INDIVIDUAL DEEP-DISH APPLE PIES to prepare: 20 min. to bake: 30 min. Combine cup firmly packed brown sugar, Va teaspoon ground nutmeg, 2 tablespoons grated orange peel, and 1 tablespoon grated lemon peel. Toss with 7 cups sliced apples until mixed. Fill 6 deep ramekins with apple mixture. Dot top of each with Yz teaspoons butter or margarine. Top with pastry rounds (for pastry use your favorite recipe or a prepared mix). Bake at 425F about 30 min., or until apples are tender. g servings DUTCH APPLE CAKE to prepare: 25 min. to bake: 25 min. Sift together into a bowl 2 cups sifted flour, 3 table spoons sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Beat 1 cup chilled whipping cream until it is of medium consistency (piles softly). Using a fork, lightly blend whipped cream into flour mixture; spread in a greased 9 x 9 x 2-in. pan. Wash, quarter, core, and pare 3 medium-size apples; cut each quarter into 3 slices. Arrange slices in parallel rows on batter; press into batter. Combine Ya cup sugar and Yz teaspoon ground cinnamon; sprinkle evenly over apples. Pour 2 tablespoons melted but ter over top. Bake at 400F 25 min., or until cake tests done. Cut. into squares. Serve warm with cream. g servings Luscious apple desserts from top to bottom and left to right: (1) Individual Deep-Dish Apple Pies; (2) Dutch Apple Cake; (3) Apple-Coconut Pastries; (4) Baked Apple and Cheese Dessert shown with accompani ments to accentuate the fine apple flavor. Family Weekly, January 31, I960
