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Family Weekly Cookbook
MELANIE DE PROFT
Food Editor ,
in 11
1
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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
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