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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Jan. 1, 1961)
A 1961 SditioH of Javorite Recipes si modern twist given to old familiar formulas adds appetite appeal and different flavor Veal a la StroganoH with its delicate, tangy jweel flavor blend it a refreshing variation of the traditional gourmet's treat. Coffee Tapioca Parfait As a parfait, delicious coffee tapioca achieves even greater luster. TO PREPARE AND COOK: 25 MIN. (allow time for chilling) 2 egg whilst Vt 2 s egg yelks, slightly beaten cups milk cup sugar cap quick-cooking tapioca tablespeens instant coffee teaspeoa Milt Imimh vanilla extract V, 2 Vt 1 Salted pecans or almonds, chopped Whipped croam 1. Beat egg whites until frothy. Gradually add Va cup sugar, beating until rounded peaks are formed. These hot breads use modern convenience foods Butter Batter Bread CONVINIINCI POOD SICIM to prepare: 15 min. to bake: 25 min. 1 can condensed croam of muthroom soup 2 eggs, woll beaten 2 teMespoens cooking oil 2 caps biscelt mix 1 teaspaan Instant minced anion Vt cup barter or margarine Vs cwa shredded Parmesan chooso Colory or sosomo seed 1. Blend soup, eggs, and oil together thoroughly. 2. Stir instant onion into biscuit mix in a bowl and make a well in the center of the mixture. Add the soup mixture and stir until just blended. 3. Heat butter in a heavy 8-in. skillet with heat resistant handle. Spoon the batter into the skillet and sprinkle top with cheese and celery or sesame seed. 4. Bake at 400F about 25 min. Cut in wedge-shaped pieces and serve hot. About 6 servings Biscuit Blossoms CONVINIINCI tooo iicim to prepare: 20 min. TO DEEP FRY: 2-3 MIN. 1 e-os. container ready-te-bake Mscvlts Hydregenated vegetable thartoning, lard, ar caoking all tor deep frying Vi cup sifted canfactienars' sugar t tablespoon Instant coffoo 1. Open biscuit container according to directions on the package. With scissors, make five cuts at regular intervals almost to center of each biscuit. 2. Heat fat to 375F. Drop cut biscuits into heated fat and fry only as many pieces at one time as will Family Wttkly. January 1,1961 2. Put egg yolks into a saucepan and gradually stir in milk. Add xh cup sugar, tapioca, instant coffee, and salt and mix well. Set over medium heat and bring mixture to a full boil (5 to 8 min.), stirring constantly. Do not overcook. 3. Remove from heat and immediately stir a small amount of hot tapioca mixture into egg-white mix ture. Then quickly blend in remaining tapioca mix ture, vanilla extract, and salted nuts. Cool, stirring once after 15 to 20 min. Chill. 4. To complete parfait, spoon one-third of the tapioca into bottom of chilled parfait glasses; spoon on a layer of whipped cream, sprinkle with instant cof fee, then shaved unsweetened chocolate, ground cinnamon, and grated orange peel. Repeat layering two more times, ending with a swirl of whipped cream sprinkled with the instant coffee, chocolate, cinnamon, and orange peel. About 8 servings and still retain their old-fashioned charm. float uncrowded one layer deep in fat. Deep fry 2 to 3 min., or until golden brown, turning several times. Drain biscuits over fat for a few seconds before re moving to absorbent paper. 3. Coat while warm with a mixture of the sugar and instant coffee. JO biscuits Biscuit Truffles Follow recipe for Biscuit Blossoms. Cut each biscuit into 4 pieces. After frying, coat with a mixture of V4 cup sugar and 1 to 2 tablespoons ground cinna mon. Roll truffles in Dutch process cocoa. Qoldon Banana Muffins CONVINIINCI rooo sicim to bake: 15 min. to prepare: 15 min. 1 If-os. pkg. corn-broad mix Vs cap sagar Vt taaspoon baking powder Few grains salt 3 modiam-siio ripa bananas, poolod and mashad (about 1 caps, masked) Vt cap lakowarm watar 1 ogg, woll boaton Vt toaspoaa vanilla extract 1. Line twenty-four 2Vixiy4-in. muffin-pan wells with paper baking cups, or grease bottoms only of muffin-pan wells. 2. Stir together in a bowl the corn-bread mix, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add the mashed banana, water, egg, and extract all at one time; beat vigor ously with a spoon until just blended. Spoon the bat ter into the baking cups. 3. Bake at 425F about 15 min., or until muffins are golden brown. Two doz. muffins Onions Superb Creamed onions take on added interest uihen studded with whole cloves and browned in a sugar glaze. to prepare: 20 min. to heat: 30 min. 2 lbs. (about 20) small onions, peeled Wkele cloves 7 tablespoons butter or margarine 3 tablespeens sugar 2 tablespoons flour 1 Vs teaspoons saasaned salt Vs cup cream Vt cap qalck chicken broth (use 1 chicken bouillon cabe and Vt cup hat water) Vs cup bread crumbs 1. Cook onions in boiling salted water until almost tender; drain. Insert a clove into each onion. 2. Heat 3 tablespoons butter in a skillet, add sugar, and stir until dissolved. Add a few onions at a time and cook until lightly browned, turning to glaze evenly. Remove onions with a slotted spoon to a shal low baking dish. Set aside. 3. Heat 2 tablespoons butter in a saucepan and blend in a mixture of flour, seasoned salt, and pepper. Heat r Asm hn -k 7 4 r until mixture bubbles. Remove from heat and grad ually stir in cream and chicken broth. Bring rapidly to boiling and cook 1 to 2 min. longer, stirring con stantly. Pour sauce over onions in baking dish. 4. Heat 2 tablespoons butter, add bread crumbs and brown lightly. Sprinkle over mixture in dish. 5. Heat in a 350"F oven 30 min. 4 to 6 servings Fresh Pear and Cabbage Slaw Shredded pears dress up javorite cole slaw. to prepare: 25 min. JVi caps coarsely shredded Arm, ripe pears (about 3 large; do not pare) 3 tablespoons lemon uice 3 cups finely shredded cabbage Vi cup shredded green pepper 1 teblespeen shredded onian Vt cap mayonnaise Vs teaspoon salt yti teaspoon garlic powdor Lightly mix shredded pears and lemon juice together. Add remaining ingredients; toss lightly to blend. Garnish with snipped parsley. About 8 servings & Sirloin Steak with Blue Ribbon Sauce A generous amount of rich tomato-lemon gravy heightens the flavor of sirloin steak and is a fitting accompaniment for a royal cut of meat. to prepare: 25 min. to bake: 20-30 min. 3 lbs. sirloin steak, cut about 1V2 in. thick 2 cups thinly sliced onion 1 lemon, thinly sliced Vs to Vs cup butter or margarine 2 toblespeons prepared mastard 1 cap chill sauce 1 tablespoon Worcestershire sauce 1 teaspoon chili powder Vt cup (6-ob. can) cecktail vegetable ufces, hooted 1. Brown steak on both sides in a small amount of fat in a large skillet with a heat-resistant handle. Remove from heat. Season with salt. 2. Arrange onion and lemon slices to cover meat. Cream butter and mustard together; blend in next three ingredients. Spread butter mixture over onion and lemon. Pour vegetable juice into skillet. 3. Set in a 350F oven for 20 to 30 min., or until meat is medium rare or well done. Serve with fluffy cooked rice. About 6 servings Family Weekly Cookbook M ELAN IE DE PROFT Food Editor Veal a la Stroganoff to prepare: 20 min. 1 Vi lbs. beneless voel, 3 tablespoons Soar to cook: 1 HR. cat In 1- to 1 Vi-in. pieces 1 Vt teaspoons salt Vt teaspoon paprika 3 tablespoons butter or margarine 1 clove garlic, minced 3 tablespeens temete paste Vs teaspaan Wercestershlro saace Vs teaspaan dry mustard 1 7-oi. bottle lemon-llme carbonated beverage 1 cup tblck sour cream 4 ta 6 as. needles, cooked according to pkg. directions 1. Coat veal with a mixture of flour, salt, and paprika. 2. Heat butter in a large skillet. Add garlic and heat 2 min., stirring occasionally. Add veal and brown on all sides. 3. Stir a mixture of tomato paste, Worcestershire sauce, and dry mustard into skillet. Blend in lemon lime carbonated beverage. Cover and cook over low heat 1 hr., or until veal is tender, stirring occasionally. 4. Remove skillet from heat and stir in sour cream in very small amounts. Return to heat and cook, stir ring constantly, 1 to 2 min. to heat through (do not boil). Serve over the cooked noodles. 4 to 6 servings 161 MCIPIS All USING OAKY SPICIALTIIS fJ HIAVINLT MEALS WITH OUT-Of-THIS-WORLD FLAVOR Family Weekly's own Melanis De Proft Islll about Cooking with Sour Cream and Buttermilk . . . about dslklouily diflsrsnt Porit Chops in Sour Crsom, 0infisf, farmtt't Chop Susy Salad, and many othsri featuring tmooth, thick sour cream, yellow flecked buttermilk, or sour milk. YOURS fOR ONLY 50c EACH fmlpaia - IOl FAMILY WHKLY BOOKS 1S3 M. Michigan Ave., Chicago 1, III. Encloied find $ for which please send me postpaid copies of "Cooking y 9 Y J)Sfe71 with Sour Cream and Buttermilk" rii) VM each. (Satisfaction guaranteed or money refunded.) . 1 5? CJ Address B'aVB! City & State Print ei Write leilblr AN fSSsj f V. BBBBmaSkaBaal
