Family Weekly Cookbook
the common denominator in
these noteworthy recipes
MELANIE DE PROFT
Food Editor
Veal Tarragon
TO PREPARE AND COOK : ABOUT 50 MIN.
1 Vt lbs. veal steak, cut Vi in. thick
Vi cup flour
1 Vi teaspoons salt
Yl teaspoon black pepper
1 teaspoon crushed tarragon leaves
6 tablespoons butter
Vx lb. fresh mushrooms, sliced
Vx cup chopped onion
1 cup water
1 14 'j-oz. can (1 cups) evaporated
milk
Vi cup snipped parsley
12 oz. green noodles, cooked and buttered
1. Trim bone and excess fat from veal
and discard. Cut veal into l'a-in. square
pieces. Coat pieces with a mixture of the
next four ingredients. Set aside. Reserve
remaining flour mixture.
2. Heat butter in a large skillet; add
mushrooms and cook over medium heat
until lightly browned, turning occasion
ally. Remove mushrooms and set aside.
3. Add veal and onion to skillet; cook
over medium heat until onion is soft and
meat is lightly browned. Add water, cov
er, and reduce heat; simmer for 30 min.,
or until meat is tender.
4. Stir reserved flour into skillet; heat
Family Weekly, October 21, 1962
until mixture bubbles. Remove from heat
and add evaporated milk gradually, stir
ring constantly.
5. Cook over low heat, stirring occasion
ally, until thickened. Add mushrooms
and heat thoroughly. Stir in parsley.
6. Serve over the green noodles and ac
company with Glazed Oranges.
i to 6 servings
Glazed Oranges
TO PREPARE AND COOK: ABOUT 10 MIN.
Vi cup sugar
3 tablespoons water
1 tablespoon light corn sirup
7 whole cloves
2 medium-sized oranges, cut in
'i-in. slices
Combine first four ingredients in a skil
let; heat to simmering, stirring con
stantly. Add orange slices; simmer 3
min. on one side, turn slices, and sim
mer 2 min. longer. Serve warm.
Veal Tarragon, Chocolate-Mint Cheese Cake,
tossed salad, green noodles, and Glazed Oranges
outstanding foods for an autumn menu.
fw':n n hi i 1
1 'a ' 1
Chocolate-Mint Cheese Cake
TO PREPARE: 30 MIN.TO CHILL: ABOUT 3 HRS,
Vi cup cold water
1 tablespoon (1 env.) unflavored gelatin
Vx cup boiling water
3 sq. (3 oz.) semisweet chocolate
1 8-oz. pkg. cream cheese, softened
1 cup sugar
1 teaspoons vanilla extract
teaspoon peppermint extract
1 14'-oz. can (lfi cups) evaporated
milk
l'i cups chocolate wafer crumbs (about
28 wafers)
Vi cup butter, melted
3 tablespoons lemon juice
1. Sprinkle gelatin evenly over cold wa
ter in a small bowl; let stand about 5
min. to soften. Add boiling water and
stir until gelatin is completely dissolved.
Set aside to cool.
2. Melt chocolate over hot water.
3. Meanwhile, cream the next four in
gredients together. Blend in the melted
chocolate. Add the gelatin gradually,
blending thoroughly. Chill until mixture
begins to gel (becomes slightly thicker).
If chilled in refrigerator, stir occasion
ally; if mixture is chilled over ice and
water, stir frequently.
4. Meanwhile, chill evaporated milk in a
tray in freezer until ice crystals begin to
form around edge.
5. Mix wafer crumbs and melted butter.
6. Line the sides of a 9-in. spring-form
pan with a double layer of waxed paper.
Turn two-thirds of crumb mixture into the
pan (remainder is for topping) and press
into an even layer on bottom.
7. When chocolate mixture begins to gel,
beat icy evaporated milk and lemon juice
together until very stiff. Fold into choc
olate mixture until thoroughly blended.
Turn into the pan.
8. Sprinkle remaining crumbs in border
around edge. Chill until set, 2 to 3 hrs.
10 to It servings
Creamy Salad Dressing
TO PREPARE: 5 MIN.TO CHILL: ABOUT 2 HRS.
Vt cup evaporated milk
V cup salad oil
2 tablespoons cider vinegar
Vt teaspoon salt
Few grains white pepper
Vt teaspoon dry mustard
1 clove garlic, cut in half
Combine all ingredients in a screw-top
jar; cover and shake until the dressing
is well blended and creamy. Chill thor
oughly. Discard garlic before serving
and shake dressing well. cup dressing
Date-Nut Bread
TO PREPARE: 20 MIN.
TO BAKE : 1 HR.
3 tablespoons butter, softened
Vl cup firmly packed dark brown sugar
Vi cup sugar
1 egg
1 cup evaporated milk
Vi cup water
l'i cups flour
1 cup whole wheat flour
3t teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 cup chopped dates
'i cup coarsely chopped walnuts
1. Beat butter, sugars, and egg together
in a large bowl.
2. Add the evaporated milk and water,
mixing thoroughly.
3. Reserve Vi cup flour; blend remain
ing flour with whole wheat flour, the
baking powder, salt, and ginger.
4. Toss the dates and nuts with reserved
Vi cup flour until well coated. Set aside.
5. Add the flour mixture to the beaten
. egg mixture all at one time and stir until
blended.
6. Add the dates and nuts and mix just
until blended.
7. Turn into a greased (bottom only)
9Vzx5V4x2;,4-in. loaf pan.
8. Bake at 350F for 1 hr., or until a cake
tester or wooden pick comes out clean.
9. Allow to cool for 5 min. before remov
ing from pan. Cool on a cooling rack.
1 loaf bread
Herbed Cheese Sauce for
Vegetables
TO PREPARE: 5 MIN. TO COOK: 10 MIN.
2 tablespoons butter
2 tablespoons flour
Vi teaspoon salt
2 tablespoons parsley flakes
1 tablespoon instant minced onion
Vt teaspoon basil
1 M'i-oz. can (1 cups) eaporated
milk
v Vi cup water
1 cup shredded sharp Cheddar cheese
1. Heat butter in a saucepan. Stir in a
mixture of the next five ingredients;
heat until mixture bubbles. Remove from
heat and gradually add evaporated milk
and water, stirring constantly.
2. Bring rapidly to boiling; cook until
mixture thickens, about 5 min., stirring
frequently. Remove from heat.
3. Add cheese and stir until cheese melts
and sauce is well blended. Serve imme
diately. ilt cups sauce
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