Family Weekly Cookbook
MELANIE DE PROFT, food Editor
Beef Ring De Luxe
2 lbs. lean ground beef
2 teaspoons salt
Vi cup minced onion
1 tablespoon prepared mustard
2 eggs, beaten
Vi cup milk
2 cups soft bread crumbs
1 5-oi. can water chestnuts, drained
and sliced
Glazed Curried Apples (see recipe)
1. Mix the meat, salt, onion, and mustard to
gether. Add a mixture of the next three ingredi
ents with the water chestnuts; mix lightly. Spoon
into a greased 5-cup ring mold and pack lightly.
2. Bake at 350 F for 50 min. Remove from oven
and let stand 5 to 10 min.
3. Unmold onto a warm serving plate. Fill cen
ter with hot cooked rice and sprinkle with
chopped green onion. Garnish with curried ap
ples and parsley sprigs. Spoon sauce from the
apples over the meat ring. About S servings
Glazed Curried Apples add a provocative flavor contrast to fluffy cooked rice and Beef Ring De Luxe.
and Recipe-Pickin' Time
Glazed Curried Apples
Vi cup butter or margarine
1 tablespoon curry powder
1 cup water
VI cup firmly packed dark brown sugar
3 tablespoons lemon Juice
4 medium-sized spplcs, halved, pared,
and cored
Whole cloves
1 tablespoon cornstarch
1 tablespoon cold water
1. Melt butter or margarine in a skillet. Blend
in curry powder and heat until bubbly. Stir in
1 cup water, brown sugar, and lemon juice; bring
to boiling. Add apple halves, cover, and simmer
gently until tender, about 10 min.; during cook
ing, occasionally turn and baste the apples.
2. Remove apples with a slotted spoon and place,
cut-side down, on a cooling rack; stud generously
with the whole cloves.
3. Meanwhile, mix the cornstarch and cold water
together. Stir into sauce in skillet. Bring rap
idly to boiling, stirring constantly; boil 1 to 2
min. Return apples to skillet to reheat and coat
with sauce. S curried apple halves
family Wrcfclv. Srptemtwr J, 1961
ENTERTAINING
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Fresh Tomato Juice Cocktail
2 lbs. ripe tomatoes, cut in pieces
1 Vi teaspoons sugar
Vi teaspoon seasoned salt
' teaspoon basil, crushed
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
Vi teaspoon prepared horse-radish
Vi teaspoon fresh onion Juice
6 drops Tabasco
1. Put tomatoes into a blender container and
blend until smooth. Pour mixture through a fine
sieve to remove seeds.
2. Mix remaining ingredients into tomato juice.
Chill thoroughly.
3. Top each serving with freshly ground black
pepper and garnish with a lemon slice.
About 8 servings
Note: If desired, freeze the cocktail until of
mushy consistency. Serve in stemmed glasses;
sprinkle with grated lemon peel and insert short
straws in each serving.
Broiled Bacon-Cheese Canapes
4 oi. sharp Cheddar cheese, cut in pieces
3 slices bacon
Vi medium-sized green pepper
2 teaspoons grated onion
2 teaspoons mayonnaise
2 dot. 2-in. bread rounds
1. Put cheese, bacon, and green pepper through
the coarse blade of a food chopper. Blend in the
onion and mayonnaise.
2. Toast bread rounds on one side. Spread the
topping on untoasted side.
3. Arrange rounds on baking sheet or broiler
rack and set under broiler 3 in. from source of
heat; broil until topping is bubbly and light
golden. t dot. canape's
(Continued on page 10)