New
Weedone
Smothered Chicken Rosemary is
sauced with subtly
flavored sour cream.
with
Mother
in Mind
Family Weekly Cookbook
MELANIE DEPROFT
Food Editor
This "Kiu th. Cook" Cookbook, Which Brings
You tho Distinctive Cuisino of tho Happy Scan
dinavian Pooplo, Will Add Exciting Variety and
Now Tasto Appoal to Your Meals
If you know Hi festive Smorgasbord but
not Hie dillincrlve Scandinavian loiipt,
meat and th dunes, and dessert, these
wonderful recipes are sure to ploaso you
and ovary nwntbor of your family. Hora
h III cookbook that tayi, "Skoall"
THE SCANDINAVIAN COOKIOOK
YOURS FOR ONLY
50?
BACH Postpaid
TOi FAMILY WIIKIV BOOKS
IU N. MkMgasi Ava Chics 1, Nl.
EndoMd find $ for which please wnd me postpaid
. capiM of "Tho Scandinavian Cookbook" S04 oach.
(No stamps or C.O.D. orders, please; satUfoction guarantood
Address
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Print Writ Uflblv
Here's a menu created especially for.
Mother. Serve her these tempting foods,
using her favorite china and linens on her
day, next Sunday. May we also present our
bouquet of good wishes for a wonderful day.
Smothered Chicken Rosemary
TO PREPARE AND COOK: ABOUT 1 HR.
3 large chicken breasts halved
V cup flour
1 teaspoon salt
teaspoon cayenne pepper
W cup butter or margarine
1 tablespoon crushed rosemary
cup chopped green onions with tops
4 os. fresh mushrooms, sliced
1 7 -os. bottle lemon-lime carbonated beverage
1 cup thick sour cream
1. Coat chicken with a mixture of- flour, salt, and
cayenne pepper. -
2. Heat butter in a large, heavy skillet. Place
chicken, skin side down, in skillet Turn pieces to
brown evenly.
3. Sprinkle rosemary over chicken. Add onion and
' mushrooms; pour the lemon-lime carbonated bev
erage into skillet.
4. Cover and cook over low heat until chicken is
tender, 35 to 45 min.
. 5.' Remove chicken to a heated serving platter.
6. Stirring constantly, gradually add sour cream to
sauce in skillet and heat thoroughly; do not boil.
Spoon sauce over chicken and serve immediately.
6 servings
Whole Carrots Do Luxe
TO PREPARE AND COOK: ABOUT 30 MIN.
12 small whole fresh carrots
:. Yi teaspoon salt
2 to 3 tablespoons melted butter or margarine
cup finely crushed thin sesame-seed crackers
(about 15)
4 teaspoon salt
teaspoon black pepper
Mu teaspoon paprika
1. Cut off tops of carrots; wash and pare. ,
. 2. Put carrots into a saucepan with Vz teaspoon
salt; add boiling water to almost cover. Cook, cov
ered, 15 to 25 min., or until just tender.
3. Drain carrots and roll in butter. Coat with a
mixture of the remaining ingredients.
4. Place carrots on a broiler rack or on a heat
resistant platter. Broil about 3 in. from source of
heat, carefully turning to brown evenly. Serve at
once. A servings .
Violet-Crystal Poor Salad
Prepare a stiff gelatin by softening 1 tablespoon
(1 env.) unflavored gelatin in Vi cup cold water.
Heat contents of a 6-oz. can frozen boysenberry
juice concentrate until very hot. Add softened
gelatin and stir until dissolved. Chill until firm.
Chop or grind gelatin to form crystal-like pieces.
Generously fill cavities of chilled, well-drained
pear halves with gelatin crystals. Arrange pears
on crisp salad greens. Serve with a sweet French
dressing spooned over the pears.
Artichokes with Mottod Butter
to prepare: 10 min. to cook: 25-45 min.
(allow time for artichokes to stand in cold water)
4 medium-sized globe or French artichokes
1 tablespoon lemon juice
Hoi melted butter or margarine
1. Using a' sharp knife, cut 1 in. from tops of
artichokes. Cut off stems about 1 in. from base and
remove lower outside leaves. With scissors, clip
off tips of remaining leaves.
2. Allow artichokes to stand in cold, salted water
20 to 30 min. Rinse thoroughly in clear water and
transfer to sauce pot of boiling water.
3. In a large sauce pot or kettle, bring enough
water to boiling to cover vegetables; add 1 tea
spoon salt per quart water; stir in lemon juice.
4. Cook artichokes, uncovered, 25 to 45 min., or
until a leaf can be easily pulled from artichoke.
(Cooking time depends on size of vegetables.) If
necessary, add more boiling water to keep arti
chokes covered during cooking.
5. Remove and drain upside down. Remove stems.
6. Serve artichokes immediately in heated sauce
dishes. Accompany with individual serving.' of hot
melted butter. 4 servings
To Eat Artichokes Pull off each leaf and dip in
melted butter or margarine. Eat only the tender
base of leaf by drawing it between teeth. Discard
less tender tip. Continue until choke or fuzzy part
in center is reached. Remove choke with knife
and fork and discard. The heart or base may be
eaten by cutting it with a fork and dipping each
piece into the melted butter.
Party-Perfect Sa!ad Mold
to prepare: 20 min. to chill: 2-3 hrs.
1 12-ox. pkg. fro sen sliced peaches, thawed
1 3-oz. pkg. orange-flavored gelatin
1 cup ginger ale
'4 cup lemon juice
H cup maraschino cherries, halved
Vt cup toasted blanched almonds, chopped
1. Drain peaches and reserve sirup. Add enough
water (if necessary) to sirup to make cup
liquid. Heat liquid until very hot.
2. Empty gelatin into a bowl. Add hot liquid and
stir until gelatin is completely dissolved. Blend in
the ginger ale and lemon juice.
3. Chill until mixture is slightly thicker than con
sistency of thick, unbeaten egg white; if chilled
over ice and water, stir frequently; if chilled in
refrigerator, stir occasionally.
4. Lightly oil a 1-qt. mold with salad or cooking
oil (not olive oil); set aside to drain."
5. Blend the peaches, cherries, and almonds into
the gelatin mixture. Turn into mold; chill until
firm, about 2 hrs.
6. Unmold onto a chilled serving plate. If desired,
garnish with sprigs of water cress. 6 servings
Butterscotch Chiffon Pio
to prepare: 25 min. to chill: about 3 hrs.
Pastry for 1-crust 8-in. pie (your favorite
recipe or a prepared mix)
V cup cold water
2 teaspoons unflavored gelatin
V& cup milk
enp firmly packed dark brown sugar
teaspoon salt
2 egg yolks, slightly beaten
1 teaspoon vanilla extract
cup chilled whipping cream
.- 2 egg whites
1. Prepare and bake pastry shell; set aside to cool.
2. Sprinkle gelatin evenly over water; let stand 5
min. to soften. '
. 3. Scald milk (heat just until a thin film appears)
in top of double boiler over simmering water; re
move double-boiler top from heat and gradually
add the sugar and salt, stirring until sugar is com
pletely dissolved.
4. Return double-boiler top to simmering water
and heat thoroughly. Vigorously stir about 3 table
spoons hot mixture into the egg yolks. Immedi
ately blend into mixture in top of double boiler.
Cook, stirring constantly, until mixture thickens
slightly, about 10 min.; immediately remove from
simmering water.
5. Stir the softened gelatin and add to hot mix
ture, blending until gelatin is completely dissolved.
Stir in the extract.
6. Chill until mixture begins to gel (gets slightly
thicker). If chilled over ice and water, stir freJ
quently; if chilled in refrigerator, stir occasionally.
7. -Using a chilled bowl and beater, beat whipping
cream until of medium consistency (piles softly).
Using a clean beater, beat egg whites until round
ed peaks are formed. Spread whipped cream and
egg whites over gelatin mixture and fold together
until well blended.
8. Turn mixture into pastry shell. Chill until firm.
One 8-tn. pie
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family Weekly, Mav T, IM1
Family Weekly, May 7, 1M1