Herald and news., October 22, 1961, Image 39

Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
Vaalltaliano
TO PREPARE AND COOK: ABOUT 45 Mm.
6 veal cutlets (about 4 ok. each)
1 egg, lightly beaten
2 tablespoons water
Vi cup fine dry bread crumbs
Vi cup shredded Parmesan cheese
teaspoon salt
teaspoon black pepper
6 tablespoons butter
6 slices boiled ham (about Y oa. each)
1 cup (8-os. can) tomato sauce
6 slices (6 ok.) Mosxarella cheese
3 tablespoons shredded Parmesan cheese
7 to 8 ok. thin spaghetti, cooked
Vi cup shredded Parmesan cheese
1. Pound cutlets until very thin. Blend the egg and
water together. Dip each cutlet in the egg mixture
and then in a mixture of the crumbs and Vi cup
Parmesan cheese, coating each side. Sprinkle with
a mixture of salt and pepper.
2. Heat butter in a large, heavy skillet Add cut
lets and brown well on both sides. Place veal in a
large, shallow baking dish.
3. Top each cutlet with a rolled ham slice; pour
tomato sauce evenly over ham. Place a slice of
Mozzarella cheese over each serving; sprinkle with
3 tablespoons Parmesan cheese.
4. Set in a 350F oven for 15 min., or until thor
oughly heated and cheese is melted.
5. To serve, arrange cutlets on cooked spaghetti
which has been tossed with garlic butter and Vi
cup Parmesan cheese. Garnish with parsley, if
desired. (See photo.) Serve immediately.
6 servings
Tha Rich, Spicy Foods of
Sunny Italy Are Your in
This "Kiss Thai Cook, love
That Cook" Cookbook
Hare are (Ullciout Italian dtshm you can fry
in tha grand manntr Chicksn Cacdator, Ra
violi, Val Scaloppin, Zabaion, and doxvns
hart are in "$7
THE ITALIAN COOKBOOK
YOURS FOR ONIY 50 postpaid
TOi FAMILY WEEKLY SOOKS
151 N. Mchlgan Ave., Chicago 1, III.
EncloMd And $ for which pleats lend im postpaid
copies of "Ths Italian Cookbook" SO each. (No
stamps or C.O.D. orders, pltaso; satisfaction guaranteed or mon
y refunded.)
Noma
Address
City t Stats
ftepeor Offer
(Print or Write legibly)
Fiesta Roast Pork
This roast pork, with its tantalizing tomato sauce,
will remind you of dinner in an intimate, candlelit
restaurant in Old Mexico.
to prepare: 20 min. to roast: about 3 brs.
4-lb. pork loin roast
1 clove garlic, crushed
1 teaspoon rubbed sage
1 teaspoon oregano
2 teaspoons salt
Vi cup flour
2 cups tomato puree
1 teaspoon chili powder
1 cup water
Vi cup thinly sliced ripe olives
Vi cup chopped green pepper
Vi cup dark seedless raisins
1 cup sliced fresh mushrooms
1. Rub pork with a mixture of the garlic, sage,
oregano, and salt. Place pork, fat side up, in a
roasting pan. Insert roast-meat thermometer in
center of thickest part of meat, being sure the bulb
does not rest in fat or on bone.
2. Roast pork, uncovered, at 350F 2 to 2V4 hrs.
(Allow 35 to 40 min. per pound.) Meat is done
when internal temperature reaches 18SF. Remove
meat and pour off drippings; return cup drip
pings to pan. Reduce oven temperature to 2S0F.
3. Blend the flour into drippings in pan. Stirring
constantly, heat until mixture bubbles. Remove
from heat. Add gradually a mixture of the tomato
puree, chili powder, and water, stirring constantly.
Return to heat and bring to boiling; continue stir
ring and cook until sauce thickens; cook 1 to 2 min.
longer. (Scrape pan to blend in brown residue.)
Stir in remaining ingredients and cook 10 min.
4. Return pork roast to pan. Basting occasionally
with sauce, roast at 250F about 30 min. Serve hot
6 to 8 servings
Miniatur Kolacky
to prepare: about 1 rr. to bake: 15-20 min.
(allow time for chilling dough)
1 cup cream, scalded and cooled to lukewarm
(80F lo 85F)
1 pkg. compressed yeast
Vi teaspoon sugar
3 cups sifted flour
Vi teaspoon salt
1 cup butter, chilled
4 egg yolks
Vi cup sugar
2 teaspoons grated lemon peel
California or Splendent Filling
1. Soften yeast in lukewarm cream. Stir in Vz
teaspoon sugar and allow to stand 15 min.
2. Blend flour and salt together. Cut in the butter
with a pastry blender or two knives until mixture
resembles coarse corn meal; set aside.
3. Beat egg yolks and Vt cup sugar together until
thick and lemon-colored. Beat in the cream-yeast
mixture and lemon peel.
4. Make a well in the center of the flour-butter
mixture; gradually add the egg yolk mixture,
blending well.
5. Chill dough overnight
6. Put half of the chilled dough on a lightly Soured
surface; roll Vi in. thick. Cut out rounds with a
lightly floured lMt-in. cookie cutter;' transfer to
ungreased cookie sheets.
7. Make a slight depression in the center of each
round and nil with about 1 teaspoonful of filling.
Repeat using remaining dough.
8. Cover and allow to stand in a warm place 10 to
15 min.
9. Bake at 350F 15 to 20 min., or until lightly
browned. Remove cookies to cooling racks.
About 7 doz. Kolacky
California Filling
1 V4 cups prunes (about 8 ok.)
Vi cup sugar
2 teaspoons grated lemon peel
3 tablespoons lemon juice
1. Cook prunes until tender, following package
directions; drain.
2. Pit the prunes and force them through a sijve
or food mill.
3. Blend in the remaining ingredients and set aside
to cool. 1 cup filing
- Splendent Filling
1 Vi cups dried apricots, rinsed (about 8 oa.)
cup boiling water
Vi cup sugar
2 tablespoons butter
Vi teaspoon ground cinnamon
1. Chop apricots and cover with boiling water;
cover tightly and simmer 10 to 20 min., or until
fruit is tender.
2. Remove from heat and blend in remaining in
gredients, stirring until sugar is dissolved and Bet
ter is melted.
3. Set aside to cool. IVi cups filing
Swadiah Apple Caka
CONVENISNCI SOOO IICIM
to prepare: 15 min. to heat: 20 min ,
3 cups finely crushed rusk
Vi cup butter, melted
Vi teaspoon ground cinnamon
2 teaspoons lemon juice
Vi teaspoon lemon extract
2 cups applesauce
Instant vanilla pudding
1. Mix together the first five ingredients in a bowl.
2. Spoon half of the applesauce into a buttered
lVfe-qt. baking dish. Top evenly with half of the
crumb mixture. Repeat layering.
3. Heat in a 350F oven 20 min.
4. Serve warm, topping each serving with instant
vanilla pudding. 6 to 8 servings
Spinach Hungarian Stylo
CONVINIINCfl I
FOOD SICIPI
TO PREPARE AND COOK: 15 MIN.
2 10-oz. pkgs. fro sen chopped spinach
3 tablespoons butter
2 tablespoons flour
Vi teaspoon salt
Vi teaspoon garlic salt
Vi teaspoon freshly ground black pepper
1 cup cream
1 egg, slightly beaten
1. Cook spinach according to package directions.
2. Meanwhile, to prepare sauce, melt butter in a
small saucepan. Blend in next four ingredients
until smooth. Heat until mixture bubbles. Remove
from heat Stirring constantly, gradually add the
cream. Return to heat and bring rapidly to boiling,
stirring constantly; cook 1 to 2 min. longer.
3. Remove sauce from heat Vigorously stir about
3 tablespoons sauce into the egg; immediately
blend into hot sauce, stirring until smooth.
4. When spinach is tender, drain thoroughly, press
ing against sieve to remove excess water. Blend
spinach into sauce. Serve hot. About 4 servings
ramlly Weekly, October 22, 1MI