x7.
V - ' X
I ft
i 'ii i "f m " i "J-r"'""ifinr--ir feifrr- - Ln ' "i" ' nr ' '&i - ' i Jf , taw
A suggestion of spice and lemon adds a most delightful touch to this Peachy Deep-Dish Dessert.
FAMILY WEEKLY COOKBOOK
LEMON-OLIVE MEAT BALLS
LEMON-PEANUT SH
M ELAN IE DE PROFT
FOOD EDITOR
PEACHY DEEP-DISH DESSERT
to bake: 40 min.
V green pepper, finely
chopped
1 cup (about 1 slice) soft
bread crumbs
Vi cup milk
1 egg, beaten
12 slices bacon, partially
cooked
IK
to bake: 40 Mm.
teaspoon salt
cup orange juice
teaspoon grated
to prepare: 25 Mm.
2 I-tb., 13-oz. cans peach Vi
slices, drained (reserve
I cup sirup) 1
Vi cup firmly packed
brown sugar 1 tablespoon butter
Vi cup quick-cooking Pastry for 1 -crust pie
tapioca (your favorite recipe or a
V teaspoon ground mace prepared mix)
1. Combine brown sugar, tapioca, mace, and salt in a bowl.
Add the reserved peach sirup, orange juice, lemon peel, and
peaches; lightly mix together. Turn into a shallow 1-qt
baking dish. Dot with butter. Let stand 15 min.
2. Meanwhile, roll pastry about in. thick. Cut several
2-in. slits near center. Moisten rim of baking dish with cold
water. Loosen one-half of pastry with spatula and fold over
other half. Lift pastry gently and place over mixture in dish;
unfold. Be sure slits are open. Trim pastry so it extends
about in. over rim, fold under at edge, and press edges
to seaL flute edge or press with a fork.
3. Bake at 425F about 40 min., or until sirup boils with
heavy bubbles that do not burst. Serve warm with cream.
About 8 servings
to prepare: 20 min.
1 lb. ground beef
3 tablespoons lemon
juke
1 teaspoon salt
4 ox. sharp Cheddar
cheese, grated
12 pimiento-stuffed olives,
finely chopped
1. Mix ground 'beef with lemon juice and salt Add the
cheese, olives, green pepper, bread crumbs, milk, and egg;
mix lightly together.
2. Lightly shape into 12 balls. Wrap a bacon slice around
each ball and fasten with wooden pick. Arrange meat balls
in baking dish. .
3. Bake at 350F 40 min. 4 servings
GREEN BEANS WITH
MAYONNAISE SAUCE
cowvtMimct fggl TOO IK
to prepare: 5 xm. -
1 cup milk I 5-os.
1 cup water sherbc
3i cup -coarsely chopped salt
1. Using the milk and water, prepare s
ing to directions on package. Pour into ;
and freeze until firm. I
5
2. Remove sherbet to a bowl and bret
with a spoon or fork. Beat with rotary
but not melted. Stir in the salted pean
and freeze until firm. Ab
CELESTIAL GOLDEN
cowviMHMCt Izi) oo ato.
to prepare: 25 min.
COMVf MMHCI
roos HCM
to prepare: 15 min.
2 10-oz. pkgs. frozen cut . 2 tablespoons shredded
green beans Parmesan cheese
Vi cup mayonnaise . 1 teaspoon celery seed
V to Vi teaspoon curry powder
1. Cook green beans according to directions on package.
Drain if necessary. ,
2. Blend remaining ingredients together. Toss with hot
cooked beans. Serve immediately.
6 to 8 servings
pkgs. orange-flavored
gelatin
6-oz.
juke
1 cup gi
1 11-oz. can mandarin .
oranges, drained
(reserve sirup)
1. Put gelatin into a bowL Blend in hot
gelatin is completely dissolved. Stir in
orange-juice concentrate, and ginger
era tor or over ice and water until gelati,
thicker than consistency of thick, unt
chilled in refrigerator, stir occasionally!
and water, stir frequently. j
10
Family Weekly. March 27, 1M0