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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Oct. 8, 1961)
n 7T ";:-.v-.-.-:'.''.v!.-'' V; Family Weekly Cookbook MELANIE DE PROFT Food Editor , in 11 1 - i oflrii min i ifc I'lliii ill m mmmmwaTaaii fc mti r f i ' sT--.-. Crab Soup A renowned Down East recipe if individualized and Amplified in (his flavorful crab soup. TO PREPARE AND COOK: 20 MIN. 2 tablespoons butler or margarine 14 cop chopped onion l cup chopped celery teaspoon thyme 2 10V4-os, cans condensed cream of mushroom soup 1 soup can milk 1 soup can water 1 cup flaked, cooked crab meat (or 6V&-OE. can, drained) cup cooked chopped broccoli 1. Heat butter in a heavy saucepan; add onion, celery, and thyme. Cook, stirring occasionally, until onion is soft but not browned. 2. Stir in a mixture of remaining ingredients and i heat thoroughly. Serve with lemon wedges. . About 4 servings Lamon-Crab Soup Follow recipe for Crab Soup adding 1 cup cooked, chopped carrot and teaspoon grated lemon peel with last addition of ingredients. Omit lemon wedges. Sea ood, colorful vegetables, and canned soup are combined to make this hearty Crab Soup. V.Sa&fiU Hearty, homey, satisfying favorites from NEW In l ( A I'M 8 ? Red Flannel Hash A New England "boiled" dinner might well be the basis for this colorful hash. TO PREPARE AND COOK: ABOUT 45 MIN. 3 cups finely chopped, cooked potatoes 1 cup finely chopped, cooked beets 1 cup finely chopped, cooked corned beef cup finely chopped onion 1 teaspoon Worcestershire sance 1 teaspoon salt teaspoon black pepper Milk or cream (about 6 tablespoons) hi cup butter 1. Toss first four ingredients together. Blend in next three ingredients and enough milk or cream to hold mixture together. 2, Heat butter in a large, heavy skillet Add the hash mixture; press into an even layer. Cook over low heat until a brown crust is formed on bottom. While hash is browning, loosen edges and bottom of hash and shake skillet back and forth occasionally to prevent burning. When hash is done, lightly fold in half and serve. 6 servings Johnnycake to prepare: 20 min. to bake: 20 hin. 1 cup sifted flour W teaspoon baking soda Va Is K teaspoon salt 1 cup yellow corn meal i cup firmly packed light brown sugar 1 egg, well beaten l cup buttermilk or soured milk ' H cup thick sour cream 1. Sift first three ingredients together into a bowl. Mix in the corn meal and brown sugar. Make a well in center of dry ingredients and set aside. 2. Blend buttermilk and sour cream into the well beaten egg. 3. Add liquid mixture all at one time to dry ingre dients. Beat until just smooth, being careful not to overmix. Turn batter into a greased (bottom only) 11x7x1 Vi-in. pan and spread to corners. 4. Bake at 425F about 20 min., or until a wooden pick inserted in center comes out clean. 5. Break or cut johnnycake into squares. Serve hot with butter and warm maple sirup. 15 squares (Continued on page 10) Family Weekly, October 1,191 A Priceless Collodion of 191 Hearty, Traditional New England Dishes I Your in This "Kiss That Cook, Love That Cook" Cookbook Edited and MtcheiMotted by Family Weekly's Motor, Do frofl, Hill book of rodpo lore includes such distinctively Amorka dishes as clan chowder, fish cakes, and the noMo-bo-forgono dambake.. For a regional American cuisine Hurt hat been a proud tradition since colonial days, gott THE NEW ENGLAND COOKBOOK YOURS FOR ONLY 50 EACH POSTPAID TOt SAMMY WIIKLY MOM IM N. Michigan Aye., Chicaoe I, III. Endotsd find for which please send me postpaid copies of "The New England Cookbook" 30 each. (No stomps or C.O.D. orders, please; solkfoction guaranteed or money re- City. State ' . ' Prist or Writs UelMr . tepee Offer
