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.
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