j Bin . .. mm.
!
r -f-f '- - -- t
l iny supper.
JCADO SALAD
bige Slices and wedges of
i plates lined with chilled
j extra marinade over salad
: with grated orange peel.
'lices With a sharp knife,
tembrane from 3 medium-
ise into slices V in. thick.
-spoon sugar, 1 tablespoon
easpoons instant minced
inely chopped onion) ; toss
ator several hours.
About 6 servings
YEAST ROLLS
FOOD MCIM
to bake: 15 Mm.
r. for rising)
ast
105Fto 115F)
softened
almond
rm water in a large bowl.
and egg; beat vigorously
unto a lightly floured sur-
( about 20 times).
(in. square and spread sof-
alf of dough. Fold unbut-
fjortion: press edges to seal.
hrcle and distribute almond
Cut dough into 16 wedge-
reach wedge beginning at
i
baking sheets with points
o crescents. Cover with
letwrise in a warm place
15 min., or until golden
with melted butter.
16 rolls
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
GOTOGETHERS
FOR A FINE
GET-TOGETHER
SCRUMPTIOUS BROWNIES
oooo torn niina
4
Vi
V
V4
Vi
2
1
Va
to prepare: 35 min. to bake: 35-40 min.
Enjoy the deep richness of chocolate in this dessert
treat! Serve with fragrant hot tea or a robust brew
of coffee.
Yi cup undiluted
evaporated milk
cup sugar
teaspoons water
sq. (V4 or.) unsweetened
chocolate, grated
teaspoons butter
teaspoon vanilla extract
teaspoon salt
cup butter
14 sq. (IVioz.)
unsweetened chocolate
V cup sifted flour
teaspoon baking powder
teaspoon salt
eggs
cup sugar
cup (about 3 oz.) pecans, .
coarsely chopped
1. Combine the first three ingredients in top of a
double boiler. Stirring constantly, bring to boiling
over medium heat and boil 3 min. Remove from heat
and blend in grated chocolate, butter, extract, and
salt Set over simmering water until needed.
2. Melt butter and chocolate together; cool.
3. Sift together the flour, baking powder, and salt;
set aside.
4. Combine eggs and sugar; beat until mixture is
thick and piled softly. Blend in cooled chocolate
butter mixture. Mixing until well blended after each
addition, add dry ingredients in thirds to egg rnix
ture. Turn one-half of the batter into a greased
9 x 9 x 2-in. baking pan; spread evenly into corners.
Pour one-half of the sauce evenly over batter.
(Remove double boiler from heat but keep top in
place.) Turn remaining batter into pan and spread
evenly.
5. Bake at 350F 35 to 40 min., or until wooden pick
inserted in center comes out clean. Cool on cooling
rack for 5 min. Spread remaining sauce over the top
and sprinkle with the nuts.
6. Broil about 4 in. from source of heat 1 to 2 min.,
or until entire top is bubbly. Watch carefully so
sauce will not burn. Remove pan to cooling rack;
cool completely. Cut into lVfe-in. squares.
3 doz. brownies
Family Weekly. February 14. I960
11
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