A 1961 Edition
of Javcrite Recipes
'A modem twist given to old familiar formulas
adds appetite appeal ami different flavor
Veol a la Slroganoff with its delicate, tangy
sweet flavor blend is a refreshing
variation of the traditional gourmet's treat.
Coffee Tapioca Parfait
As a parfait, delicious coffee tapioca achieves even
greater luster.
TO PREPARE AND COOK: 25 MM.
(allow time for chilling)
2 egg whites
Va cup sugar
2 egg yolkl, slightly btDl
3 cups milk
Vt cup sugar
Vs cup quick-cooking tapioca
2 tablespoons Instant coffoo
Va teaspoon salt
1 teaspoon vanilla extract
Salted pecans or almonds, chopped
Whipped cream
1. Beat egg whites until frothy. Gradually add Vt cup
sugar, beating until-rounded peaks are formed.
These hot breads use modern convenience foods
Butter Batter Bread
CONVINIINCI
to prepare: 15 min.
FOOO IICIM
to bake: 25 min.
1 can condensed cream of mushroom soup
2 eggs, well beaten
2 tablespoons cooking oil
2 cups biscuit mix
1 teaspoon instant minced onion
Va cup butter or margarine
Va cup shredded Parmesan cheese
Celery or sesame seed
1. Blend soup, eggs, and oil together thoroughly.
2. Stir instant onion into biscuit mix in a bowl and
make a well in the center of the mixture. Add the
soup mixture and stir until just blended.
3. Heat butter in a heavy 8-in. skillet with heat
resistant handle. Spoon the batter into the skillet and
sprinkle top with cheese and celery or sesame seed.
4. Bake at 400F about 25 min. Cut in wedge-shaped
pieces and serve hot. About 6 servings
Biscuit Blossoms
CONVINIINCI f J;) IOOD IICIM
to prepare: 20 min. to deep fry: 2-3 min.
1 e-o. container ready-to-bake biscuits
Mydrogenated vegetable shortening, lard,
or cooking oil for deep frying
Vi cup sifted confectioners' sugar
1 tablespoon Instant coffee
1. Open biscuit container according to directions on
the package. With scissors, make five cuts at regular
intervals almost to center of each biscuit
2. Heat fat to 375 F. Drop cut biscuits into heated
fat and fry only as many pieces at one time as will
family Vrcklu. January 1. IS6I
2. Put egg yolks into a saucepan and gradually stir
in milk. Add 'A cup sugar, tapioca, instant coffee, and
salt and mix well. Set over medium heat and bring
mixture to a full boil (5 to 8 min.), stirring constantly.
Do not overcook.
3. Remove from heat and immediately stir a small
amount of hot tapioca mixture into egg-white mix
ture. Then quickly blend in remaining tapioca mix
ture, vanilla extract, and salted nuts. Cool, stirring
once after 15 to 20 min. Chill.
4. To complete parfait, spoon one-third of the tapioca
into bottom of chilled parfait glasses; spoon on a
layer of whipped cream,, sprinkle with instant cof
fee, then shaved unsweetened chocolate, ground
cinnamon, and grated orange peel. Repeat layering
two more times, ending with a swirl of whipped
cream sprinkled with the instant coffee, chocolate,
cinnamon, and orange peel. About 8 servings
and still retain their old-fashioned charm.
float uncrowded one layer deep in fat. Deep fry 2
to 3 min., or until golden brown, turning several times.
Drain biscuits over fat for a few seconds before re
moving to absorbent paper.
3. Coat while warm with a mixture of the sugar and
instant coffee. JO biscuits
Biscuit Truffles
Follow recipe for Biscuit Blossoms. Cut each biscuit
into 4 pieces. After frying, coat with a mixture of
cup sugar and 1 to 2 tablespoons ground cinna
mon. Roll truffles in Dutch process cocoa.
Golden Banana Muffins
CONVINIINCI
FOOD Riciri
to prepare: 15 min. to bake: 15 min.
1 15-oz. pkg. corn-bread mix
Vt cup sugar
Va teaspoon baking powder
Few grains salt
3 medium-sise ripo bananas, peeled
and mashed (about IVi cups, mashed)
Va cup lukewarm water
1 egg, well beaten
n Va teaspoon vanilla extract
1. Line twenty-four 2V4xlV!i-in. muffin-pan wells
with paper baking cups, or grease bottoms only of
muffin-pan wells.
2. Stir together in a bowl the corn-bread mix, sugar,
baking powder, and salt Make a well in the center
of the dry ingredients and add the mashed banana,
water, egg, and extract all at one time; beat vigor
ously with a spoon until just blended. Spoon the bat
tar into the baking cups.
3. Bake at 425F about 15 min., or until muffins are
golden brown. Two doz. muffins
Onions Superb
Creamed onions tofce on added interest when studded
with whole cloues and broumed in a sugar glaze.
to prepare: 20 min. to heat: 30 min.
2 lbs. (about 20) small onions, peeled
Whole cloves
7 tablespoons butter or margarine
2 tablespoons sugar
2 tablespoons flour o
IVs teaspoons seasoned salt 0
Few grains black pepper
Va cup cream
Va cup quick chicken broth (use 1 chicken
bouillon cube and Va cup hot water)
Va cup bread crumbs
1. Cook onions in boiling salted water until almost
tender; drain. Insert a clove into each onion.
2. Heat 3 tablespoons butter in a skillet, add sugar,
and stir until dissolved. Add a few onions at a time
and cook until lightly browned, turning to glaze
evenly. Remove onions with a slotted spoon to a shal
low baking dish. Set aside.
3. Heat 2 tablespoons butter in a saucepan and blend
in a mixture of flour, seasoned salt, and pepper. Heat
Gr y j-5g
until mixture bub&les. Remove from heat and grad
ually stir in cream and chicken broth. Bring rapidly
to boiling and cook 1 to 2 min. longer, stirring con
stantly. Pour sauce over onions in baking dish.
4. Heat 2 tablespoons butter, add bread crumbs and
brown lightly. Sprinkle over mixture in dish.
5. Heat in a 350F oven 30 min? 4 to S servings
Fresh Pear and Cabbage Slaw
Shredded pears dress up favorite cole slaw.
to prepare: 25 min.
2 'A cups coarsely shredded firm, ripe pears
(about 3 large; do not pare)
3 tablespoons lemon u!ce
3 cups finely shredded cabbage
Vt cup shredded green pepper
1 tablespoon shredded onion
Va cup mayonnaise
Yi teaspoon salt
V,s teaspoon garlic powder
Lightly mix shredded pears and lemon juice together.
Add remaining ingredients; toss lightly to blend.
Garnish with snipped parsley. About 8 servings
Sirloin Steak with Blue Ribbon Sauce
A generous amount of rich tomato-lemon gravy
heightens the flavor of sirloin steak and is a fitting
accompaniment for a royal cut of meat.
to prepare: 25 min. to bake: 20-30 min.
2 lbs. sirloin steak, cut about 1V In. thick
2 cups thinly sliced onion
1 lemon, thinly sliced
Va to Vt cup butter or margarine
2 tablespoons prepared mustard
1 cup chili sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder c
Va cup (6-oz. can) cocktail vegetable uices, heated
1. Brown steak on both sides in a small amount of
fat in a large skillet with a heat-resistant handle.'
Remove from heat. Season with salt.
2. Arrange onion and lemon slices to cover meat.
Cream butter and mustard together; blend in next
three ingredients. Spread butter mixture over onion
and lemon. Pour vegetable juice into skillet
3. Set in a 350F oven for 20 to 30 min., or until meat
is medium rare or well done. Serve with fluffy cooked
"'ce. About 6 servings
5
I wv ' Sri
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
Veal a la Stroganoff
to prepare: 20 min. to cook: 1 hr.
IVi lbs. boneless veal, cut in 1- to 1 Win. pieces
3 tablespoons flour
1 Vt teaspoons salt
Va teaspoon paprika
3 tablespoons butter or margarine
1 clove garlic, minced
2 tablespoons tomato paste
Vt teaspoon Worcestershire '.'sauce
Va teaspoon dry mustard
1 7-oz. bottle lemon-lime carbonated beverage
1 cup thick sour cream
4 to 6 ox. noodles, cooked according to
pkg. directions
1. Coat veal with a mixture of flour, salt, and paprika.
2. Heat butter in a large skillet. Add garlic and heat
2 min., stirring occasionally. Add veal and brown on
all sides.
3. Stir a mixture of tomato paste, Worcestershire
sauce, and dry mustard into skillet. Blend in lemon
lime carbonated beverage. Cover and cook over low
heat 1 hr., or until veal is tender, stirring occasionally.
4. Remove skillet from heat and stir in sour cream
in very small amounts. Return to heat and cook, stir
ring constantly, 1 to 2 min. to heat through (do not
boil). Serve over the cooked noodles. 4 to 6 servings
161 RECIPES ALL USINO DAIRY SPECIALTIES COR
HEAVENLY MEALS WITH OUT-OF-THIS-WORLD FLAVOR
Family Weekly's own Metanie De Proft tells about
Cooking with Sour Cream
and Buttermilk
. . . about delictouily different Porlc Chopi in Sour 1)
Cream, Blintret, Farmer's Chop Sumy Salad, and many
others fftaluring smooth, thick sour cream, yellow
flecked buttermilk, or sour milk.
YOURS FOR ONLY 50c EACH p0Daid .
TOi FAMILY WEEKLY BOOKS
153 N. Michigan Ave., Chicago 1, III.
Encloied find S for which pleaie
send me paitpaid copies of "Cooking
el . with Sour Cream and Buttermilk" 50
sM eacn. (aatiilaction guaranteed or money
wjq rerunaea.;
ae. ,jrUH name
VJ Address , , , ,
f.trivSl City & Stale
Prim or Write leslblr