Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
Orango Candy Crisps
To Prepare: 30 min. To Bake: 10-12 min.
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1. Sift first four ingredients together. Mix candy
orange pieces and 3 tablespoons flour together.
Set aside.
2. Cream butter and vanilla extract together until
butter is softened. Add sugars gradually, creaming
until fluffy after each addition. Add beaten egg
gradually, beating thoroughly after each addition.
3. Mixing until well blended after each addition,
add dry ingredients in halves to creamed mixture.
Stir in the candy orange pieces, oats, and coconut.
4. Drop by teaspoonfuls about 2 in. apart onto
greased cookie sheets.
5. Bake at 375 F. 10 to 12 min. Remove cookie
sheets to cooling racks and let cool 3 min. before
removing cookies to cooling racks.
About 7 doz. cookie
Qraham Somations
To Prepare: 20 min. To Bake: 20-30 min.
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1. Grease bottom and sides of a 13xV4x2-in. bak
ing pan. Set aside.
2. Put graham-cracker crumbs into a bowl. Mix
in the flour and salt Make a well in center of dry
ingredients. Add sweetened condensed milk,
vanilla extract, and lemon peel and beat until well
blended. Stir in nuts, coconut, and chocolate pieces.
Turn into pan, spreading evenly into corners.
3. Bake at 325 F. 20 to 30 min., or until wooden
pick inserted in center comes out clean. Remove
pan to cooling rack. Cut into 2Vixl-in. bars while
still warm. About 4 dot. cookies
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implicity
Sptcod Cols Slaw
To Prepare: 20 min.
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1, Mix together in a small saucepan the vinegar,
pickling spices, and sugar. Bring to boiling and
simmer 3 min.; strain mixture.
2. Blend together the mayonnaise, thyme, salt,
and pepper. Stir in hot vinegar mixture. Pour over
cabbage; toss lightly to coat evenly. Chill thor
oughly. About 8 servings
Kidney Bsan Salad
To Prepare: 25 min:
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Put beans, sweet pickle, onion, eggs, and 3 table
spoons pickle liquid into a bowl and toss lightly.
Blend in a mixture of the salad dressing and 1
tablespoon pickle liquid; toss lightly to coat evenly.
Chill until ready to serve. 4 to S nerving
Qarltc French Broad
To Prepare: 15 min.
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2. Blend remaining ingredients together thor
oughly. Spread mixture on cut surfaces of bread.
Wrap loaf in heavy aluminum foil.
3. Set on grill until bread is thoroughly heated,
or heat in a 350 F. oven about 15 min. Serve hot
1 loaf Garlic French Bread
Rock-Lobster Tails
O rang-Butter Saaco
To Prepare: 20 min.
1
1. Cut bread on diagonal into 1-in. slices almost
through to bottom of loaf.
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1. For sauce, combine orange juice concentrate,
lemon juice, seasonings, and bitters in a sauce
pan. Heat slowly, stirring constantly, until mixture
comes to a boil; boil 1 min. Put in tightly covered
jar to carry. When ready to grill, melt butter in a
small saucepan over fire. Add seasoned Juice, stir
ring to blend thoroughly. Use to brush rock-lobster
tails during grilling and serve remaining sauce for
dipping.
2. Let frozen rock-lobster tails thaw gradually
during the day. (An insulated bag is recommended
for carrying.) When ready to cook, slit thin under
side membrane down center and peel open. Insert
tails on prongs of a barbecue stand or thread on
long skewers. If laid flat on grill, grasp tail in both
hands and bend backwards toward shell side to
crack sharply in several places. This prevents
curling during cooking. Place tails, shell side down,
on grill about 4 in. from coals for 5 min. brush
ing occasionally with butter sauce. Turn tails and
grill 5 min. longer, or until meat is opaque and
creamy white. Serve with remaining sauce. -
B ruiays
4
Family Weekly, Jam 11. IN