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