Lure Your LABOR DAY
GUESTS with a Trout Catch
Trout Amandine with Pineapple
Brush 6 whole trout inside and out with lemon
juice. Coat with flour. Heat 6 tablespoons butter
or margarine in a large skillet. Add trout and
brown on both sides. Season with salt and pep
per. Meanwhile, heat 2 tablespoons butter or
margarine in another skillet over low heat. Add -Vi
cup slivered blanched almonds and stir oc
casionally until golden. Sprinkle 6 canned pine
apple slices with paprika. Place pineapple in
skillet with almonds and brown lightly on both
sides. Arrange trout on a warm serving platter
and top with pineapple slices and almonds.
Garnish platter with water cress sprigs and
lemon wedges. 6 servings
Bacon-Nut Corn Sticks
1 cup flour
!4 cup sugar
1 teaspoon baking powder
i teaspoon baking soda
t teaspoon salt
1 cup yellow corn meal
Vi cup coarsely chopped pecans
8 slices bacon, diced, pan-broiled, and drained
on absorbent paper
1 egg, well beaten
1 cup buttermilk
5 tablespoons butter or margarine, melted and
cooled
1. Blend the first five ingredients together. Thor
oughly mix in the corn meal, nuts, and pan
broiled bacon pieces.
2. Blend the egg, buttermilk, and butter or mar
garine together.
3. Make a well in the center of the dry ingre
dients and add the liquid all at one time. Stir
until dry ingredients are just moistened.
4. Spoon mixture into 12 hot, greased cornstick
pan sections.
5. Bake at 425 F about 15 min., or until golden
brown. 1 doz. corn sticks
THE
CASSEROLE
COOKBOOK
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Trout Amandine with Pineapple keynotes a
Family Weekly Cookbook
Hot Potato Salad
6 medium-sized potatoes, cooked, peeled, and
cut in -in. slices
12 slices bacon, diced
1 V'i cups chopped onion
1 cup plus 2 tablespoons cider vinegar
1 ''i tablespoons sugar
1 Vj teaspoons salt
J4 teaspoon Accent
teaspoon black pepper
1. While preparing potatoes, pan-broil the bacon
Family Weekly. Augutt 25, 1M3
menu including a tossed salad and hot corn sticks.
MELANIE DE PROFT, Food Ed
Itor
in a large skillet, reserving 6 tablespoons of the
drippings. Set the bacon pieces aside.
2. Return reserved drippings to skillet. Add the
onion and cook until transparent, stirring occa
sionally. Stir in the last five ingredients and heat
mixture to boiling.
3. Add the bacon to the potato slices and pour
the hot dressing over all; toss lightly to coat
evenly. About 6 servings
Fiesta Melon Mold
1 cup orange juice
S teaspoons unflavored gelatin
, cup water
Vj cup sugar
ii cup lime Juice
iy, cups watermelon juice (press pulp against
sides of a fine sieve to extract juice)
4 teaspoon salt
to 1 cup cantaloupe balls
t to 1 cup honeydew melon balls
1. Soften gelatin in the orange juice; set aside.
2. Mix water and sugar together in a small
saucepan. Bring rapidly to boiling, stirring until
sugar is dissolved. Boil 3 min.
3. Remove from heat; add softened gelatin and
stir until gelatin is completely dissolved. Blend
in the remaining fruit juices and salt
4. Chill gelatin until slightly thicker than the con
sistency of thick, unbeaten egg white.
5. Mix in the melon balls. Turn mixture into
a lVa-qt. mold, which has been rinsed with cold
water. Chill until firm.
6. To serve, unmold onto a chilled plate and, if
desired, accompany with bowls of sweetened
whipped cream and chopped salted pecans.
About 8 servings
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1. Parboil and drain 3 to 4 pounds spareribs.
(Serves 4 to 5 people.)
2. SratN ribs with Open Pit Barbecue Sauce.
Rich, thick, and tomato-y Open Pit Regular. Or
new Open Pit Smoky-the barbecue
sauce with real hickory smoke in it.
3, drill over glowing coals until
browned and glazed, frequently turn
ing and brushing with sauce.
am 1 .J,
SAUCY RIBS
Lemon Sponge Cake Squares
6 egg yolks (about Vi cup)
1 teaspoon lemon extract
1 teaspoon grated lemon peel
IV cups sugar
l'j cups sifted cake flour
1 teaspoon baking powder
Yt teaspoon salt
Vi cup water
6 egg whites (about cup)
Vj teaspoon cream of tartar
1. Line bottom of a 13x9x2-in. pan with waxed
paper; set aside.
2. Beat egg yolks, lemon extract, and grated
peel with one-third of the sugar until blended.
Add remaining sugar gradually, beating thor
oughly after each addition. Beat until very thick
and lemon colored.
3. Sift the flour, baking powder, and salt to
gether. Alternately add dry ingredients in
fourths and water in thirds to egg yolk mix
ture, beating only until blended after each of
the additions.
4. Using clean beater, beat egg whites until
frothy; add cream of tartar and beat until stiff,
but not dry, peaks are formed (peaks remain
standing when beater is slowly lifted upright).
TAKE THIS
T? of Open Pit.
I i V K'k M
1 SAVE
-Sim ;
I Ills -
Open Pit Barbecue Sauce is a spe
cial blend of delicate spices and
smooth tomato paste. Good for
basting because it's thick.
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Gently fold into egg yolk-flour mixture and turn
batter into pan.
5. Bake at 325 F 35 to 40 min., or until cake
surface springs back when lightly touched at
center. Remove from oven to cooling rack and
let stand 10 min. in pan.
6. Run a knife around sides of pan to loosen
cake. Turn onto cooling rack and immediately
peel off waxed paper. Cool completely. Cut into
squares for serving. One 13x9-in. coke
Lemon Sponge Layer Cake
Line the bottoms of three 9-in. round layer-cake
pans with waxed paper. Follow recipe for Lemon
Sponge Cake Squares. Divide batter equally in
pans. Bake at 325 F 15 to 18 min. Fill and frost
the cooled layers. Three-layer 9-in. cake
For Filling and Frosting: Blend fresh or fro
zen (thawed and well drained) raspberries with
sweetened whipped cream. Spread generously
between cake layers. Frost sides and top of
cake with additional sweetened whipped cream
and decorate with a circle of raspberries, if de
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