Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
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Cheese-Sausage Rolls
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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
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