Medford mail tribune., February 28, 1960, Image 41

SPICED LEMON TEA
to prepare: 10 min.
1 Vi cups freshly boiling water
3 tea bag or 3 rounded teaspoons tea
1 3-in. stick cinnamon
9 whole clove
Vi cup sugar
1 Vi teaspoon grated lemon peel
Vi cup lemon juice
3 cups freshly boiling water
1 2-in. piece crystallized ginger,
cut lengthwise in half
1. Pour 1 cups boiling water over tea. Add cin
namon stick, cloves, sugar, and lemon peel; stir un
til sugar is dissolved. Allow to steep for 5 min.
2. Remove tea bags; strain. Return cinnamon stick
to the tea. Add lemon juice, boiling water, and gin
ger; stir to blend. Serve hot. About JVi qts.
SKILLET TUNA SUPREME
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TO PREPARE AND COOK: 30 BON.
2 tablespoons cooking oil
cup chopped onion
, 1 green pepper, cut in sliver
1 can condensed tomato soup
(undiluted) .
2 teaspoons soy sauce
3 tablespoons brown sugar
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 6Vi-oz. cans tuna, drained
1. Heat oil in a large heavy skillet Add the onion
and green pepper and cook, occasionally moving
and turning with a spoon, until vegetables are
barely tender. Stir in the tomato soup, soy sauce,
brown sugar, lemon peel, and lemon juice. Bring
to boiling and simmer 5 min.
2. Mix in the tuna, separating it into small pieces.
Heat thoroughly. Serve tuna mixture with fluffy
cooked rice. Garnish with toasted sesame seed
and chow mein noodles. About 6 servings
WELSH RABBIT
WITH EAST INDIAN FLAVOR
to prepare: 20 min.
1 tablespoon butter
1 lb. sharp Cheddar cheese, shredded
(about 4 cup, shredded)
Vi teaspoon Worcestershire sauce
. Vi teaspoon dry mustard
Few grains cayenne pepper
Vx cup milk
2 tablespoons chutney
6 slices bread, toasted
1. Melt butter in top of double boiler over sim
mering water. Add cheese all at one time and stir
occasionally until cheese begins to melt. Blend in
-the "Wortgtprshir sauce, mustard, and cayenne
pepper. Add milk gradually, stirring constantly
until mixture is smooth and cheese is melted.
2. Spread a teaspoon of chutney over each slice of
toast Top with cheese mixture. Serve immediately.
6 servings
Note: For a heartier dish, top each serving with a
poached egg.
OYSTER BISQUE
to prepare and cook: 50 min.
2 tablespoons butter
2 tablespoons flour
Vi teaspoon salt
2 cups milk
2 tablespoons butter
4 small carrots, cut in small pieces
2 small turnips, cut in small pieces
4 celery stalks, cut in small pieces
2 -tablespoons butter
1 pt. oysters (reserve liquid) -1
Vi teaspoons salt
Vi teaspoon black pepper
2 cups cream, heated just until hot'
1 teaspoon Worcestershire sauce
1. Melt 2 tablespoons butter in a saucepan. Blend
in flour and teaspoon salt Heat until mixture
bubbles, stirring constantly. Remove from heat Add
milk gradually, stirring constantly. Return to heat
and bring rapidly to boiling, stirring -constantly.
Cook 1 to 2 min. longer. Set aside to keep warm.
2. Heat 2 tablespoons butter in a skillet Add vege
tables and cook until just tender, frequently mov
ing and turning with a spoon. Remove from heat
and set aside.
3. Melt 2 tablespoons butter in a saucepan. Add
oysters, oyster liquid, salt, and pepper. Simmer 3
' miiL, or until oysters are plump and edges begin
to curl.
4. Blend cream with the white sauce. Stir in the
Worcestershire sauce, vegetables, and oyster mix
ture. Sprinkle with chopped parsley. Serve piping
hot About 8 servings
(Continued)
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Only 5( a serving that's all it costs to fix creamy, delicious macaroni and cheese
home-cooked by you in just minutes with Kraft Dinner! You get quick-cooking, no
rinse macaroni enough for four good helpings. And plenty of Kraft Grated for golden
cheddar cheese flavor through and through! -
W I Spaghetti
Fix a package of Kraft Dinner. Add 1 can cream of celery soup (undiluted), Vi c. milk,
7-oz. can tuna (drained and flaked), 3-oz. can sliced mushrooms (drained), 1 T.
chopped pimiento,- Vi tsp. salt. Place in casserole; bake Vi hour at 350 F. For more
ideas, write: Kraft Dinner, Box 7168, Chicago 77, Illinois. , ""
J&FYia& Macaroni and Cheese Dinner