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Tomato and applesauce provtd a flavor complement for spicy .meat balls in this skillet disk.
THE
SCANDINAVIAN
COOKBOOK
Skull
If you know th fitlv Smfirgaibord
but not tfl dlitfnctiv Scandinavian
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frit, yow'vt boon too long without this
bookful of dtlkloui rocipot.
YOURS FOR OHLY 50f BACH fOSTMIO
TOl FAMILY WIIK1Y SOOKI
193 N. Mlcfclsaa Ave China 1,
III.
EndoMd And for which pleat Mnd in pottpald .
of "Tho Scandinavian Cookbook" 50 ooeh. (Salbfaction
Money rofundod.)
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Addrow
City
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
1 lb. ground beef
'i lb. ground pork
4 teaspoons grated onion
1 egg, slightly beaten
2 8-OI. cans tomato
sauce
1 cup applesauce
Vt cup soft bread crumbs
1 teaspoon salt
, teaspoon black pepper'
Meat Balls in Apple-Tomato Sauce
Yt teaspoon ground
allspice
Yi teaspoon ground
nutmeg
3 tablespoons cooking oil
I dove garlic, crushed
1 tablespoon flour
2 tablespoons brown
sugar
1 teaspoon salt
Yt teaspoon black pepper
1. Combine in a mixing bowl the meat, onion, egg,
cup of the tomato sauce, Vi cup of the applesauce, bread
crumbs, 1 teaspoon salt, teaspoon pepper, allspice, and
nutmeg; mix lightly but thoroughly. Shape mixture into
balls about 1 in. in diameter.
2. Heat cooking oil with garlic in a skillet. Add meat
balls and cook over medium heat, turning occasionally
until browned. Remove meat balls and set aside.
3. Stir flour, brown sugar, and remaining salt and
pepper into drippings in skillet and heat until mixture
is bubbly. Adding gradually, blend in remaining tomato
sauce; bring to boiling and boil 1 to 2 min.
4. Mix in remaining applesauce and meat balls; heat
thoroughly. About 6 servings
Note: If desired, mix Vt cup cooked chopped onion into
the sauce.
Savory Pot Roast
3- to 4-Ib. beef pot roast
(blade, chuck, rump,
or round)
2 tablespoons flour
2 tablespoons paprika
2 teaspoons salt
Yt teaspoon black pepper
3 tablespoons fat
4 medium-sized onions,
thinly sliced
1. Coat meat with a mixture of the flour, paprika, salt,
and pepper.
2. Heat fat in a large skillet or Dutch oven oyer medi
um heat. Add meat and brown on all sides.
3. Lift out meat and put about one-third of the sliced
onions in an even layer in bottom of pan. Put meat into
pan and arrange remaining onions on top.
4. Cover tightly and cook over low heat about 3 hrs., or
until meat is tender. . 6 to S servings
Glossy Ginger Carrots
1 lb. small whole carrots,
pared
Vi cup butter
Vt cup thawed froien
orange juice
concentrate
1 tablespoon honey
Vi teaspoon ground
ginger
Vi teaspoon salt
1. Melt butter in a heavy skillet; blend in orange juice
concentrate, honey, and a mixture of ginger and salt.
2. Add carrots to skillet and cook, covered, over low
heat about 20 min., or until tender; turn twice. Garnish
with snipped fresh mint leaves and serve at once.
i to 6 servings
Zucchini in Sour Cream
2 tablespoons butter or
margarine
6 medium-sized zucchini,
thinly Bliced
(about lVi lbs.)
1 large green pepper,
cut in fine strips
, teaspoon salt
, teaspoon celery seed
1 tablespoon grated
onion
1 cup dairy sour cream
2 tablespoons butter or
margarine
1 cup small bread cubes
Vi cup chopped blanched
almonds
Garlic salt
Paprika
1. Heat 2 tablespoons butter in a 1-qt. top-of-the-range
casserole. Mix in the vegetables, salt, celery seed,
and onion. Cover and simmer 5 min., or until vegetables
are almost tender. Add sour cream gradually, blending
well; heat thoroughly (do not boil).
2. Meanwhile, heat 2 tablespoons butter in a skillet
over low heat. Add the bread cubes and nuts; Sprinkle
with garlic salt. Stir frequently to brown all sides.
Spoon. bread cubes and nuts around edge of mixture in
casserole. Sprinkle top of vegetable mixture with pap
rika. Serve at once. 6 to 8 servings
Note: If desired, omit almonds and sprinkle shredded
Parmesan cheese over top.
r
Double-Boiler Chocolate Souffle
4 egg yolks
1 teaspoon vanilla
extract
4 egg whites
Yi teaspoon cream of
tartar
1 cup milk
2 sq. (2 oz.) unsweetened
chocolate
3 tablespoons butter or
margarine
3 tablespoons flour
Vt cup sugar
1. Combine milk and chocolate in a saucepan; cook over
low heat, stirring occasionally, until chocolate is melted
and mixture is blended.
2. Meanwhile, melt butter in a heavy saucepan; stir in
the flour and cook until mixture is bubbly. Remove from
heat and, adding gradually, stir in the milk-chocolate'
mixture; blend in the sugar.
3. Return to heat and bring the mixture to boiling,
stirring constantly.
4. Beat egg yolks until thick and lemon colored. Adding
gradually, beat chocolate mixture into egg yolks until
thoroughly blended. Mix in the vanilla extract Cool
to lukewarm.
5. Using a clean beater, beat egg whites until frothy;
add cream of tartar and continue beating until rounded
peaks are formed (peaki turn over slightly when beater
is lifted upright).
6. Gently fold the chocolate mixture into the beaten egg
whites until thoroughly blended.
7. Butter inside of top section of a 2-qt. metal double
boiler; turn mixture into it. Cover and set over boiling
water (water should rise to no more than one-half of
the height of double-boiler top).
8. Keeping water gently boiling, cook 60 to 70 min., or
until a silver knife inserted halfway between center
and edge of souffle comes out clean.
9. Run a spatula around edge of souffli and invert onto
a serving plate, or spoon into individual serving dishes.
10. Serve immediately; garnish with sweetened whipped
cream. About 8 servings
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THE CIGARETTE WITH THE NEW MICRONITE FILTER
Refines away harsh flavor... refines away
rouyh taste... for the mildest taste of all!
THE FINER THE FILTER. THE MILDER THE TASTE
Zona
Prim w Wri Utlbly
Family Weakly, May S, 1MI
Family Weekly, Nay 5, 1W1
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