THE OCTOBER SPOTLIGHT SHINES ON
A Bounteous Cheese Board
::::V - Sgb --V
Provolone and Cheddar cheese are compatibly
blended with corrt in this light-as-a-cloud
souffli, golden as the October sunshine.
A COLOMUL COONIOOK Of TIMFTWO CHUM MCIMI
tonrn tit family wiimy's own miianm m motti
Ooldtn goediwu, tangy zstt, all In
Tfce Ckoese Cookbook
d ucMng recipes for everything from tatty quickies to hearty
main dished Tlx piquant flavors of cheese can add to the
variety el souMei, Mai sauces, salod dressings, and rarebits.
ft YOURS fOW ONLY 50c tACH ortp..d
TOi PAMliT WltfUY BOOM
1M N. MkMgan Ave., Mltee 1,IH.
Enclosed fad t far which pImm
send n postpaid copies of "The
ChMH Cookbook" 30 ach. (Satis
faction guarantied or money refunded.)
NOIIM.tHMOWtHMttM ....MM...,............,
Address.
Oty & State..,. ...
Prist or .Write UolMy
Harvest Souffle
to prepare: 20 min. , to bake: 40 min.
'A cup batter '
Vt cap flour
Vi toaipean salt
' laaspooH garlic sail
1 1-lb. can croam-ityla corn
Vi cup milk
Vi teaspoon Worcestershire sauce
IV4 cupi shredded sharp Choddar choasa
Vs cup shroddod Provolona choasa
flg yolks
6 agg whiles
1. Melt butter in a saucepan. Blend in a mixture of
the flour, salt, and garlic salt Heat until mixture
bubbles; remove from heat Blend in the corn,
milk, and Worcestershire sauce. Stirring constantly,
bring mixture to boiling. Cook 1 to 2 min. longer.'
2. Remove from heat; cool slightly. Add cheeses all
. at one time and stir rapidly until melted.
3. Beat egg yolks until thick and lemon colored.
Slowly spoon sauce into egg yolks, stirring vigor
ously after each addition.
4. Using clean beater, beat egg whites until
. rounded peaks are formed and egg whites do not
slide when bowl is partially inverted. Gently spread
egg-yolk mixture over beaten egg whites. Care
fully fold together until just blended. Turn mix
ture into an ungreased 2-qt casserole.
5: Bake at 350 F about 40 min., or until a silver
knife comes out clean when inserted halfway be
tween center and edge of souffle. Serve imme
diately. About 6 jertnngs
Family Weekly, October 2,1X0
Nut-Coated Cheese Log
to prepare: IS min.
ox. cream cheese, softeaad
4 Ws. Roquefort cheese
1 3-o. ar pasteurized process sharp
Choddar cheese spread
1 tablospean Worcestershire sauce
I tabloipoon grated onion
Vk teaspoon sail
Vt cup minced parslay
Vi cup chopped pecans
1. Thoroughly blend together all ingredients ex
cept parsley and pecans. Chill thoroughly in refrig
erator several hours.
2. Shape cheese mixture into a log or mound; coat
evenly with the parsley and nuts. Chill until ready
to serve. Serve with crisp crackers.
About 2 cups
Swiss Cheese-Bacon Pie
to prepare: 35 min. to bake: 45 Mm.
1V4 cups sifted Sour
Vi teaspoon garlic sail
Vi teaspoon seasoned salt
Vi teaspoon paprika
cup hydrogenated vegetable shortening
Vi cup cold water
6 to ox. sliced Swiss cheese
9 slices bacon, diced and panbroilod
until crisp
4 eggs, slightly beats n
1 teaspoon Worcestershire sauce
2 cups cream
1 tablespoon butter, molted
Vx tablespoons flour
Vx teaspoon dry mustard ,
Vi teaspoon calory salt
Vi teaspoon basil
1 tablespoon butter
Vi cup chopped anion
1 teaspoon poppy seed
1. Sift first four ingredients together into a bowl.
Using a pastry blender or two knives, cut in short
ening until pieces are size of small peas. Sprinkle
water over mixture, a small amount at a time
mix lightly with a fork after each addition. Add
only enough water to hold pastry together. Roll
out pastry and fit into a 9-in. pie pan. Flute edge.
2. Cover pastry with overlapping slices of Swiss
cheese and sprinkle evenly with bacon.
3. Combine eggs, Worcestershire sauce, cream,
melted butter, and a mixture of the flour, mustard,
celery salt, and basU; beat slightly to blend thor
oughly. Pour egg mixture over bacon and cheese.
4. Bake at 350 F 45 min., or until custard is set
and top is lightly browned Remove from oven.
5. Meanwhile, heat 1 tablespoon butter in a small
skillet Add onion and cook until soft, occasionally
moving and turning with a spoon.
6. Top custard evenly with onion and poppy seed.
Cut into wedge-shaped pieces and serve at once.
- 6 to 8 servings