Herald and news., June 22, 1958, Page 45, Image 45

Longbow Seailoptne
f sstiiciiKricli i '
Beef Samficiefceji
CONVf NUNC! POOD IICIM
TO MEPAIE: 23 MIN.
cup butter, softened
1 Vi teaspoons prepared mustard
Vs teaipoon lomon ul
1 1 2-ox. pkg. froieil be.f tondwlch
steaks
V4 cup French dressing
hamburger buns, split
1 1 largo ptmlanto-stvffed olives,
sliced
6 slices (6 ox.) process Swiss
cheese
1. Blend together the softened butter,
mustard, and lemon juice. Set aside,
a. Remove steaks from carton and brush
with French dressing. Cook according to
directions on package; brush occasion
ally with dressing during cooking.
3. Set temperature control ot range at
Broil (500F or higher). Spread butter
mixture on cut sides of buns. Arrange
buttered buns on broiler rack 3 to 4 in.
from source of heat Toast buns about
3 min., or until lightly browned.
4. Arrange olive slices on bottom halves
of buns. Place steaks on olive slices. Top
each steak with a slice of cheese. Return
to broiler and broil 3 min., or until
cheese is melted and tinged with brown.
Top with other halves of buns and serve
immediately. 6 sandwiches
Chilled Blender Pea Soup
CONVINIINCI 'OOP IICIM
TO PREPARE: 12 MIN. TO CHIU: 3-4 HRS.
Crumbled bacon as a garnish adds a
touch o crispnesB, color, and flavor.
2 cups (1-lb. can) pas (do not
drain)
1 cup milk
2 tablespoons butter or m org or I no
2 teaspoons flour
Vi teaspoon salt
Vs teaspoon pepper
Vj teaspoon Accent
Va teaspoon around nutmeg
i4 teaspoon sugar
1 small onion, quartered
'a cup milk
1. Put into blender container, in order,
the 1 cup milk, butter, flour, salt, pepper,
Accent, nutmeg, sugar, and onion. Cover
and blend. Continue to blend while grad
ually adding one-half of the peas. Use
rubber spatula to scrape down sides of
container so ingredients will become
evenly mixed. Blend until contents are
thoroughly mixed, about 1 to Vz min.
Empty contents of container into a 1
qt. saucepan.
2. Put the Vi cup milk into blender con
tainer. Blend while gradually adding re
maining peas. Stir content? into mixture
in saucepan, bring to boiling; stir occa
sionally. Cool. Chill thoroughly in refrig
erator. Pour into chilled bowls.
4 servings
Creamy Sardine Mp
TO PREPARE: 15 MIN.
1 Vs cups canned sardines In
tomato sauce
cup thick sour cream
1 Vs teaspoons grated onion
1 teaspoon seasoned salt
1. Remove any bones from the sardines.
2. Blend together in a bowl the sardines,
sour cream, onion, and seasoned salt.
Chill thoroughly in refrigerator.
3. Garnish with parsley and paprika.
Serve as a dip with assorted crisp crack
ers or potato chips. - About 2 cups dtp
TO PREPARE: 35 MIN.
1 medlum-slio green pepper
1 medium-size red pepper
1 small onion, cleaned, sliced, and
separated Into rings
1 V tablespoons butter or margarine
I's lbs. veal slices
-1 Vs cup Italian-style dressing
1 loaf French bread (about 12 In.
long)
Vs wp butter, softened
V teaspoon chill powder
1. Rinse both peppers and cut a thin
slice from top of each. Carefully remove
all white fiber and seeds; rinse cavity;
drain. Cut crosswise into rings.
2. Heat 1 Vi tablespoons butter in a skil
let over low heat. Add the onion and
pepper rings. Cook until just tender,
occasionally moving and turning with a
spoon. Remove from skillet
3. Cut veal into serving-size pieces. Dip
veal slices in the dressing. Put into skillet
and cook over medium heat until lightly
browned. Add more butter to skillet, if
necessary. Brush veal slices occasionally
with dressing. When browned, turn veal
and brown other side, brushing with
more dressing. Cook until veal is tender
when pierced with a fork.
4. Meanwhile, slice bread in half length
wise. Blend together the softened butter
and chili powder. Spread the cut sides of
the bread evenly with chili-butter.
5. Set temperature control of range at
Broil (500F or higher). Arrange bread
on broiler rack, cut side up, and put
into broiler with tops about 3 in. from
source of heat Toast until lightly
browned.
6. Arrange veal on bottom half of the
toasted bread. Top with onion and pep
per rings (see photo). Cover with other
half of bread. Cut into three sections.
Serve with pickles, olives, and radishes.
' 3 serving f
Lemon Soda, Home-ntyle
O-
I POOS IICIM
TO PREPARE: 6 MIN.
1 teaspoon lemon-Havered soft-
2 tablespoons sugar
Vi cup cold milk
Vs cup chilled sparkling water
2 scoops softened vanilla Ice cream
1. Mix together in a tall glass the soft
drink powder and sugar. Add milk grad
ually, stirring until soft-drink powder
and sugar are dissolved.
2. Add sparkling water and one scoop of
ice cream; stir until mixed. Float remain
ing scoop of ice cream in soda mixture.
Serve immediately. Accompany with a
colorful straw and long-handled spoon.
Garnish with a thin slice of lemon and
a mint sprig. 1 serving
Note: One package of soft-drink powder
is enough for six servings.
family Weekly, June 22, 195M 9