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50 appealing desserts, economical main
dishes, time-saving casseroles and hot
breads with extra non-fat milk nourishment.
Let versatile Nonfat Dry Milk make your dishes delicious
and extra nourishing, too. Modern homemakers every
where are discovering Nonfat Dry Milk for cooking. It's
the always-ready dairy food that adds flavor, smoothness
and moiBtness as it adds extra milk protein and minerals.
Now, 50 exciting new dishes made with Nonfat Dry
Milk are offered in recipe book form. There are elegant
recipes, easy recipes and time-saving recipes. Luscious
desserts, satisfying main dishes and casseroles, wonderful
hot breads and marvelous salads. All in an attractive
32 page booklet,. "50 Wonderful Ways to Use Instant
Nonfat Dry Milk." Send 15e" for yours today.
Instant Nonfat Dry Milk
AMERICAN DAIRY
20 N. Wacker Drive
ASSOCIATION
Chicago 6, III.
Special Recipe Book Offer 15
AMERICAN DAIRY ASSOCIATION. Dept. 4
P. O. Box eiBB-ChlcQO 80, Illinois
Dear Sirs,
Here's my 154. Please send me "50 Wonder
ful Ways to Use Instant Nonfat Dry Milk."
(Please Print Name & Address)
Send only
to cover
handling and
postage.
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TO TEMPT A
c
Our teen-age readers, expressing
their preference in food, say
"keep it simple,"
"give it plenty o flavor,"
"try something new."
Teriyaki- in a Bun
to prepare: 20 min. to broil: about 8 min.
(allow about 2 hrs. for marinating)
2 lbs. boneless sirloin steak
about 1 in. thick
1 cup soy sauco
3 tablespoons sufar
3 tablespoons brown sugar
2 tablespoons llnely choppeel onion
. 1 clave garlic, crushed
2 tablespoons wine vinegar
Va teaspoon ground ginger
1. Slice meat across the grain into -in.
strips.
2. Combine remaining ingredients in a shal
low dish. Add meat strips and marinate
about 2 hrs., turning meat occasionally.
3. Thread meat strips onto skewers. (See
photo.) Broil 3 in. from source of heat
about 8 min., turning occasionally and
brushing with marinade. Serve on heated
buns. 6 servings
Snappy Dunk
COHVINIINCI
FOOD IICIFI
to prepare: 5 min.
I roll ( ox.) smoked or garlic pasteurised
process cheese food, softened
Vi cup thick sour cream
Blend ingredients until smooth and creamy.
Sprinkle with chopped chives before serv
ing. About 2 cup
Family Weekly. October 23, 1960
v .M vVA
A
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
A "TEEN-AGE CONTEST" ENTRY
Pomona Ice
a-
convipminci
1 food sicirs
to prepare: 10 min.
TO FREEZE: ABOUT 5 HRS.
1 qt. apple cider
. 2 cups orange uica
2 cups sugar
1. Blend all ingredients together, stirring
until sugar is dissolved. Pour mixture into
refrigerator trays; freeze until firm.
2. Turn mixture into a chilled bowl and
beat until smooth. Immediately return mix
ture to refrigerator trays and freeze until
firm. About lVt qts.
Devilish Cheat Dip
When it comet to that aU-American favor
ite cheese dips teens vote for a variety
of crackers, corn and potato chips, plus crisp
carrot and celery sticks as dunkers.
to prepare: 10 min.
Vi cup mayonnaise
t os. cream cheese, softened
Vi cop (2Vi-ai. can) deviled ham
I tablespoon lemon juice -I
teaspoon Worcestershire save
Vi teaspoon salt
Vi teaspoon brack pepper
Vs small clove garlic
Put all ingredients into blender container;
cover and blend until smooth. Garnish with
snipped parsley. About 2 cups
rnrr'TT'TVT
Teriyaki in a bun, complemented
by a garden-fresh salad
and brisk full-flavored tea.
Toffee-Topped Fudge Cake .
to prepare: 25 min. to bake: 40-45 min.
1 cup sifted flour
V cup cocoa
Vi "teaspoon baking soda
Va cup butter or margarine
1 teaspoon vanilla extract
Vs cup sugar
YA cup nrmir pacnm vrwwn
1 egg yolk, well beaten
cup buttermilk
1 egg white
Vi cup firmly packed brawn sugar
Va cup (about 1 os.) finely chopped walnuts
Va teaspoon vanilla extract
1. Grease bottom only of an 8x8x2-in. cake pan.
Set aside.
2. Sift together the flour, cocoa, and baking soda;
set aside.
"Sfc'r l
3. Cream together the butter and 1 teaspoon va
nilla extract until butter is softened. Add sugar
and Va cup brown sugar gradually, creaming until
fluffy after each addition. Add beaten egg yolk
gradually, beating thoroughly.
4. Beating only until smooth after each addition,
alternately add dry ingredients in fourths, butter
milk in thirds to the creamed mixture. Finally, beat
only until smooth (do not overheat). Turn batter
into pan.
'5. Bake at 350F 30 to 35 min., or until cake tester
,or -wooden pick comes out clean when inserted in
center of cake.
6. About 5 min. before cake is done, beat egg white
until frothy. Add the remaining brown sugar grad
ually, beating well after each addition. Continue
beating until rounded peaks are formed and egg
white mixture does not slide when bowl is par
tially inverted. Fold in nuts and Va teaspoon va
nilla extract.
7. Remove cake from oven. Cool on cooling rack
1 to 2 min. Carefully spread with the egg-white
mixture. Return to oven and bake 10 min. longer.
8. Remove from oven. Cool completely in pan on
cooling rack. Cut into squares.
One 8-in. square cake
niMAiinv 4-liit ivnnrl tietiniY
UldUUVCI Ulld guuu laouiig
100
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'
Skillet Potatoes au Oratin
to prepare and cook: 35 min.
4 large potatoes, pared and sliced
Vs cup Nnely chopped anion
1 teaspoon salt
Va teaspoon black pepper
1 cup water
Vs cup cream
Vi cup buNor, melted
Vi cup grated sherp Cheddar cheese
3 slices bacon, diced and panbrolled until crisp
2 tablespoons butter
. Vx cup broad crumbs
1. Put sliced potatoes, onion, salt, pepper, and wa
ter into a heavy skillet Cover and bring to boiling.
Reduce heat and cook about 10 min., or until po
tatoes are just tender..
2. Add cream, Va cup butter, and cheese to skillet
- and mix lightly. Cook, uncovered, over low heat
about 10 min., or Until thoroughly heated.
3. Meanwhile, heat 2 tablespoons butter in a small
skillet Add bread crumbs and heat over low heat,
moving frequently with a spoon until crumbs are
lightly browned.
4. Transfer potatoes to warm serving dish and top
with crumbs and bacon. 6 servings
(Continued)
Bransave
If you still believe that a bran cereal must be rough, tough, and flat-tasting to be
effective, you're in for a pleasant surprise. ,
Notice! Nabisco 100 Bran doesn't even look like old-fashioned bran. It s smooth,
fine-textured. Malt, fig and prune juice are added to make it flavor-rich-the easiest
liking bran cereal you've ever had.
So pleasantly effective, too!
But good taste's not all. Because of its fine milling, Nabisco 100 Bran quickly
absorbs moisture . . . effectively builds the bulk you need for natural regularity
Try this pleasant new way to com'
bat constipation today. Special oner
saves you 7fS. See if Nabisco 100
Bran isn't every bit as good as we say.
-
. - ,- -
MR. GROCER: TU tame lh ixV IH"
le 7 otf lh regoW fttA etthee tAM pKfcies of
NABISCO 100 BRAN. W vffl niam isle coapoa
for 7f Jim If lot kud!i( whtm lh letae of uilo
ofee lino boa co-piled villi. AHT OTHER
APPUCATIOKCONSTITVTES FRAUD. INVOICES
PROVING PURCHASE WITHIN LAST 90 DATS
OF SUFFICIENT STOCK TO COVER COUPONS
PRESENTED FOR REDEMPTION MUST BE
AVAILABLE ON REQUEST. Coaiiuaor 10 017 Olios
us vnoto epplicobk. Coupoo. ToU II 000 It ptoolbiled,
rourlelol 01 uul. Coos oolj 11 s c-k "i
1lOf. 0V oifto. I SO, 1961. Notloool Bocott
on elltier 10 ox. or Co-P-r. S P- Y" T
1 lb. package of lR. GROCER: Moll eonpoo to: Nibtteo 100 BnB,
NablKO 100 Bran. P. O. Box 49, Hrasl Verwn 10. N. Y.