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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 2, 1960)
Family Weekly Cookbook MELANIE DE PROFT, Food Editor I 2 fi Cheese-Sausage Rolls CQHViHliHci r pod ssciri to prepare: 25 min. to bake: 12 min. (allow time for rising of dough) 1 pkg. hat rail mix Vt lb. Moixaralla cheese, cut In thin strips Va lb. carvalat sausage, cut In thin strips Vt teaspoon salt Vt taaipaan black pappar . Maltad buttar Grated Romano cheese 1. Prepare hot roll mix according to directions on package. 2. Mix together the cheese, sau sage, salt, and pepper. 3. Cut off small pieces of dough and pat into rounds about Vt in. thick and about 3 in. in diameter. Brush with melted butter. Spoon about 2 tablespoons of the cheese mixture onto each. Moisten edges, fold into halves, and seal edges with tines of fork. Place on lightly greased baking sheet and brush tops with melted butter. 4. Bake at 400 F about 12 min., or until delicately browned. Re move from oven. Sprinkle With Romano cheese and serve hot as a salad or soup accompaniment. About lVz doz. Dutch Cheese Croquettes to prepare: 35 min. (allow time for chilling) 1 cup milk Vt cup chopped carrot Vt cup chopped onion 1 teaspoon salt Va taaspoon thyme 3 sprigs parsley 3 popporcorni 1 bay laal 2 tablafpoons cold water lVi teaspoons unflavored gelatin 2 tablespoons butter 4Vi tablespoons flour Va lb. Oouda cheese, grated 1 egg yolk, slightly beaton lVi teaspoons lemon ulce Vt teaspoon ground nutmeg Vt teaspoon black pepper 1 cup line dry bread crumbs 1 agg, slightly beaten Fat for deep frying 1. Combine first eight ingredients' in top of double boiler. Heat 20 min. over simmering water. Strain the mixture, reserving milk for sauce. 2. Sprinkle gelatin evenly over cold watgr. Let stand about 5 min. to soften. 3. Melt butter in top of double boiler; blend in the flour. Heat until mixture bubbles, stirring constant ly; remove from heat. Add reserved milk gradually, stirring constantly. Bring rapidly to boiling; cook 1 to 2 min. longer. 4. Remove from heat. Stir in the grated cheese all at one time. Cook O over simmering water, stirring rap idly until cheese is melted. Vigor ously stir about 3 tablespoons of the hot mixture into egg yolk; im mediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from heat. Stir in the softened gela tin until gelatin is completely dis solved. Blend in lemon juice, nut meg, and pepper. Pour mixture in to a shallow pan and chill about 4 hrs. 5. Heat fat to 375 F. Shape cheese mixture into balls, cones, or cylin ders. Roll in bread crumbs, then dip into egg, and again roll in bread crumbs,. shaking off loose crumbs. Deep fry, turning often to brown evenly. Remove with slotted spoon to absorbent paper. Serve at once. About 6 servings Cheese-Crowned Veal with Mushrooms - to prepare and cook: 30 min. Wt lbs. vest round steak (cutlet), " cut about Vi in. thick 3 tablespoons lemon uica . Vt teaspoon salt East- grains, blark pepper- .2 tablespoons shredded Parmesan cheese Va cup butter Vt cup flour . 1 egg, beaten 6 tablespoons fine dry bread f crumbs Va lb. fresh mushrooms, cleaned and sliced lengthwise through stems and caps .6 thin slices "boiled" ham 6 or. Scamone cheese, sliced 1. Place meat on' a flat working surface and pound on both sides with a meat hammer. Cut into 6 serving-size pieces and put into a shallow dish. Mix together the lem on juice, salt, pepper, and Parmesan cheese. Spoon evenly over veal. Cover and set in refrigerator 1 to 2 hrs. . 2. Heat butter in a large, heavy skillet. Lightly coat veal pieces with flour, then dip in egg, then in bread crumbs. Add to skillet and cook about 5 min. on one side. Turn meat and arrange on each piece a layer of mushroom slices, a slice of ham, and a slice of cheese. Continue cooking until second side is browned and cheese is melted. Serve imme diately. 6 servings Sapsago-Qruyere Spread Cream Vi cup butter until softened. Beat in Vt cup (about 1 oz.) grated Sapsago cheese and cup (about 3 oz.) grated natural Gruyere cheese. About cup Family Weekly, Octobeflt, i960 1 1 y Any popcorn ; worth its 7 salt is worth siitl r J4i g wnen 11 rains u pour g aT 1 1 f .. o
