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Crown Roast of Lamb, a cut of meat especially prepared by the meat dealer, is
a regal and dramatic Easter entree served with Minted Corn-Bread Sluing.
Family Weekly Cookbook
MELANIE DE PRO FT, Food Editor
A $10 PRIZE-WINNING RECIPE
FROM A FAMILY WEEKLY READER
Alberta Austin I University. Ala.
Fried Chicken Easter
CO.Vi.HNCK
) roos IICIPI
to prepare: 20 min. to cook: 30 min.
4 Iks. cklcksa pit Vt MifOH dry
(asa kraatts and laps) auntanl
taMaspaaat kattar Vt taaipaaa araaarf
1 taUiapHn har aiaca
I cup caaJaasad . Vt taaipaaa graMaa
ckkkaa caataaila cardatM
1 1-lfc. can frail Vi taaipaaa irawwd
cacktall i'asjar
Vi mifiM tai will Vi (Mipmi Accaat
4 sfci"afa SflttfMI
1. Rinse chicken pieces and pat dry with absorb
ent paper.
2. Heat butter in a large heavy skillet. Add the
chicken pieces, skin side down, and turn as nec
essary to brown evenly. When browned, remove
chicken and keep warm.
3. Blend flour into drippings in skillet Heat until
mixture bubbles, stirring constantly. Add chicken
consomme gradually, stirring constantly. Con
tinue stirring and bring rapidly to boiling. Cook
1 to 2 min. longer.
4. Mix in the fruit cocktail and a mixture of the
remaining ingredients. Return chicken to skillet
Cover; simmer about 30 min., or until chicken is
tender. Serve with fluffy cooked rice.
About 8 servings
Family Weekly. April 10, I960
Swiss Noodle Ring
This hot ring mold will grace your buffet table
and perfectly complement a platter of succulent
ham slices. Either a fresh fruit or tossed green
salad will be a refreshing accompaniment.
to prepare: 20 him.
to bake: 40 MIN.
1 cap (aaaat JVi mm.) Vt taaipaaa paprika
aiadiam aaadlat IV4 caps milk
3 taMapaoal kattar g) ax. Sarin ckaasa,
r aiaraariaa cat la placas
3 taklaspaaas ftaar 2 aaai, wall aaatsa
Vi taaspaaa salt
1. Butter a 1-qt. ring mold. Heat water for "
boiling water bath.
2. Cook noodles according to directions on pack
age. Drain and rinse. Spoon noodles into mold.
3. Melt butter in a saucepan. Blend In flour, salt
and paprika. Heat until mixture bubbles, stirring
constantly. Remove from heat Add milk gradu
ally, stirring until blended. Bring rapidly to boil
ing, stirring constantly; cook 1 to 2 min. longer.
Cool slightly; add cheese all at one time and stir
rapidly until cheese is melted.
4. Reserve one-half of the sauce to use later. Add
beaten eggs gradually to remaining sauce, blend
ing well. Pour over noodles.
5. Bake in boiling water bath at 350 F. about
40 min., or until mixture is set
6. Unmoldontoa large platter and pour remain
ing cheese sauce over mold.
About 8 servings
'For Boiling Water Bath Set a deep pan on oven
rack and place ring mold in the pan. Pour boiling
water into pan to level of mixture in mold.
Crown Roast of Lamb with
Minted Corn-Bread Stuffing
to prepare: 30 min.
to roast: about 3 hrs.
4 caps cam fcraaa ar
cara-aiaftla awake
1 aaai, sllakriy
Vt taaipaaa fait
Vi taaipaaa Mack
aaataa 1 Vt taaipaaas craikad
Vi cap aillk driarf atlal
Vi cap ckappad 1 s- la a-lb. crawa
paralay - raait sftlaaib
1. Combine corn-bread crumbs, eggs, milk, pars
ley, salt, pepper, and mint; lightly toss together.
2. Place lamb, rib ends up, on a rack in a roasting
pan. Fill with stuffing mixture.
3. Roast at 300s F. 30 to 35 min. per lb., or until
meat thermometer registers 175 F.-180 F. Gar
nish with spiced fruits.
About 6 servings
These vegetables are in their Easter best. Each
one is just right for serving with your meat of
the day, Crown Roast of Lamb or Fried Chicken
Easter, for example.
Vegetables Amandine
to prepare: 20 min.
audlaai-aisa carratt
1 10-as. pkej. fraiaa
caalMawar
1 10-as. pfca. fraiaa
cat f raaa kaaas
Vi cap fclaacfcaal
- alaMMMfs, tlhraracl
taklaspaaas batter,
aialtad
Vi taaipaaa lama
alca
Vi taaipaaa craskad
ra ternary laavai
1. Wash, pare or scrape, and cut carrots cross
wise into Vi-in. slices. Cook carrots covered in
a small amount of boiling salted water about 10
min., or until just tender.
2. Cook cauliflower and green beans according
to directions on packages.
3. To serve, arrange vegetables in a serving dish.
Season with additional salt, if desired. Sprinkle
almonds over top. Pour a mixture of the butter,
lemon juice, and rosemary over vegetables.
About 8 servings
Broccoli Parmesan
to prepare: 20 min.
1 lO-ar. pkas. fraiaa Vi taatpaaa aMrfaraai
braceeii tpaars lyi cap allk
taMaipoaat batter 1 cbkfcaa baaillaa
ar aMraariaa cafca
1 tablaipaaa ailacad V. cap skraaUM
aalaa Panaataa ckaasa
taklaspaaas ar t taklaspaaas
Vi taaipaaa salt sbraddad
raw (ratal Mack Panaasaa
pappar cbaasa
Vi taaipaaa ary Paprika
awstaral
1. Cook broccoli according to directions on pack
age. Drain.
2. Meanwhile, heat butter in a saucepan. Add onion
and cook until onion is soft. Blend in a mixture
of the flour, salt, pepper, mustard, and marjoram.
Heat until mixture bubbles, stirring constantly.
Remove from heat Add milk gradually, stirring
constantly.
3. Return to heat and add bouillon cube. Bring
rapidly to boiling and continue stirring. Cook 1
to 2 min. longer. Remove from heat Add the
cup cheese and stir until melted.
4. Arrange cooked broccoli on a heat-resistant
platter or in a shallow baking dish. Pour sauce
over broccoli and sprinkle with the remaining 2
tablespoons cheese and with paprika.
5. Broil about 3 in. from source of heat until
cheese is melted and mixture is bubbly, about
4 min.
About 6 servings
Cauliflower Supreme
to prepare: 30 min.
1 10-as. pkfls. fraiaa
caalMawar
Vi cap k attar
Vi lb. frasb aiafbraaais.
TO beat: 15 MIN.
Vi cap Saar
1 taaspaaa salt
i caps aillk
4 sliest pracsss
Paprika
tbraaab its an
, 1. Cook cauliflower according to directions on
package. Drain.
2. Meanwhile, heat butter in a skillet Add mush
rooms and cook until lightly browned, occasion
ally moving and turning with a spoon. Remove
from heat With slotted spoon, remove mushrooms,
allowing fat to drain back into skillet; set mush
rooms aside.
3. Blend flour and salt into butter in skillet Heat
until mixture bubbles, stirring constantly. Remove
from heat Add milk gradually, stirring constantly.
Continue stirring and bring rapidly to boiling.
Cook 1 to 2 min. longer.
4. Arrange one-half of the cauliflowerets over
bottom of lightly greased lV4-qt casserole. Cover
with one-half of the sauce and 3 slices of the
cheese. Repeat layers. Sprinkle top with paprika.
5. Heat in a 350 F. oven about 15 min., or until
cheese is melted and mixture is bubbly.
6 to 8 servings
family Weekly, April 10, 1N0
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