Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Staffed Steak Rolls
cake steaks
Yt rapMJMBC
j4 cap water
2 tiaapn craauMl giager
H capsagar
1 clave garlic, aiiaced
Stasias' (aea racipa)
2 tthaaw batter eraurgariae
1. Put cube ateaka into a large, shallow baking
dish. Pour a mixture of next six ingredients over
them and marinate for 30 min.
X Drain ateaka well, reserving marinade.
3. Put large spoonful of stuffing at end of each
cube steak. Roll up as for. a jelly roll and secure
with metal or wooden picks.
4. Heat butter or margarine in a large skillet.
Add the steak rolls and brown well on all sides,
brushing frequently with marinade. Cover skil
let and cook about 5 min, or until meat is tender.
tewing
Staffing
IS sHcea white bread, toasted
Yt cap baiter ar awgari, chad
salt
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1
H
Yt
S taMaspeeas aaipped parsley
I taMaspeaaa laired salsa
Soak toasted bread in cold water, squeeze out
as much of the water aa possible, and pull into
fluffy pieces. Pour mixture of the butter or
margarine, milk, and seasonings over the bread.
Add the parsley and onion and toss lightly to
mix. i eupe ttuffing
Zucchini Boats
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1 BMdteaviacd tossate, cat la sawD places
Y cap chopped salted abaaada
2 teaapeaaa saipped parsley
1 teMpe laerjr cheppid i
Yt teaapeaa acaaaaed sah
S teaapaaaa batter ar aurgariae, suited
K cap cracker craaiha
1. Cook lucchini, covered, in a small amount of
boiling, salted water until crisp-tender, about
jp min. Drain; cooL
2. Cut lengthwise into halves and scoop out and
discard centers. Coarsely chop four lucchini
shells; aet remaining shells aside. Mix chopped
lucchini with tomato, then add the next four,
ingredients and mix welL
3. Spoon filling into lucchini shells; sprinkle
with a mixture of butter or margarine and
crumbs. Put on a baking sheet
4. Place under broiler 4 in. from source of heat
for 3 min., or until crumbs are golden brown and
lucchini is heated through. C tervingt
Cheese-Filled Head Lettuce
If you're a lady knrrg, terve tke ewerpofulmr
totted udmd, but for tometking mort dittinetivt,
we tuggett tkit dretted-up treatment for a ad
of lettuce.
1 kml
8 as. cream cheese, aafteaed
ea. Base dual
1 tablespeoaa tbsppai parsley
S teaspesaa grated eaiea
1 ttaspsaa Wiiaatarshlrs aaaee
Yi teaspasa prepared sraatard
2 drapa Tabaace
1. Rinse and remove outer leaves from lettuce.
Cut out core and the entire heart with a sharp,
pointed knife.
2. Mix cream cheese and Blue cheese together.
Blend in the parsley, onion, Worcestershire sauce,
prepared mustard, and Tabasco.
3. Spoon cheese mixture into hollow of the let
tuce head. Pack tightly. Wrap in moisture
vaporproof material. Chill.
4. To serve, cut into wedge-shaped pieces. Gar
nish each serving with generous number of
tomato slices. S tervingt
THE GROUND MEAT
tare-te-Please!
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roots FOR
OMIT 5V IACH POSTPAID
TO: FA MKT WUKLY WOO
111 M. Mkalaea Ave. Calseis 1, M.
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Orange-Bean Medley
1 1-&V, 12-ea. caa perk aad beaaa
with teaate saace
1 tablssaeea batter or BMrgarhM
Yt
Ya capaD-a
2 toStaUaspa
Yl teaapeaa grated araage peel
i light brews sagar
1 araaxe, pulri sad eat ia aCfa
1. Heat butter or margarine in a large, heavy
skillet; add onion and cook until lightly browned,
stirring occasionally.
2. Blend in the barbecue sauce, brown sugar, and
orange peel. Stir in the orange pieces and beans,
mixing well.
3. Cook over low heat for about 30 min. Turn
beans into a casserole or other serving dish. Gar
nish with orange slices, if desired. 8 tervingt
Chocolate-Chipped Tortoni
Yt cap slisad nisreaa eramhs
1 cap cailkd wbippiag cream
2 taUespeaas eagar
lYt teaspeeae vanilla extract
1 egg white
2 taUespeeaa sagar
S as. (ft cap) acaiieweet th striate
1 tablcspssa bydregeaated vegetable
1. Beat cream until it is of medium consistency
(piles softly). With final few strokes, beat in
2 tablespoons sugar and vanilla extract Fold in
macaroon crumbs.
2. Using dean beater, beat egg white until
frothy. Add 2 tablespoons sugar gradually, beat
ing well after each addition. Continue until stiff
peaks are formed (peaks remain standing when
beater is slowly lifted upright) . Fold into whipped
cream mixture. Turn into refrigerator tray and
set in freezer unto mixture begins to freexe,
about 1 nr.
3. Place six 2-in. paper baking cups in muffin
pan wells.
4. About 20 min. before removing mixture from
f reexer, melt chocolate pieces in top of double
boiler over hot (not steaming) water. When
melted, blend in the shortening.
5. Turn partially frozen mixture into a chilled
bowL Quickly crush and stir with a spoon until
smooth but not melted. Stir constantly while
pouring in a thin stream of melted chocolate.
(The chocolate forms thin, firm pieces or "chips"
as it is blended into the cold mixture.) Immedi
ately spoon mixture into paper cups. Return to
f reexer and freexe until firm, about 2 hrs.
. Decorate with whipped cream reaettea or a
border of whipped cream. 8 tervingt
If macaroons are moist dry and toast them
slightly in a 325F oven before crushing.
fwrnUt Wafct. Jlaeaat II, IBM