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Family Weekly, January to, JWJ
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
. - AK' Xr
An appealing Scandia BSrd include! (upper left, clockwise) a colorful
toned salad, assorted bread and cheese tray, Swedish Vegetable Salad,
cold meats and mustard with horse-radish, Swedish Meat Balls,
Italian Salad, Marinated Cucumber Slices, and Glazed Mixed Fruit.
Swedish Meat Balls
1 lb. (round round steak
Vi lb. ground pork
yt cup instant mashed potatoes (prepare .
according to pkg. directions)
Yt cup fine dry bread crumbs
1 egg, beaten
1 teaspoon salt
Yt teaspoon Accent
Yt teaspoon black pepper
Yt teaspoon brown sugar
Yt teaspoon ground allspice
Yt teaspoon ground nutmeg
!4 teaspoon ground cloves
, teaspoon ground ginger
Yi cup fine dry bread crumbs
3 tablespoons butter
1. Lightly mix together in a large bowl the first
five ingredients and a mixture of the seasonings.
2. Shape mixture into balls about 1 in. in diam
eter. Roll balls lightly in remaining crumbs.
3. Heat the butter in a large, heavy skillet. Add
the meat balls and brown on all sides; shake pan
frequently to brown evenly and to keep balls
round. Cook, covered, about IS min., or until meat
balls are thoroughly cooked. S dot. meat balls
Italian Salad
Scandinavian cooking, like the cuisine of many
countries, begin to feel a one-world influence.
This salad, for example, though Swedish in origin,
is named in honor of another country.
1 cup coarsely chopped cooked ham
1 cup cooked peas
Yi rap cooked chopped carrots
Yt cop coarsely chopped unpared red apple
1 tablespoon chopped sweet pickle
Yt cup mayonnaise
1 teaspoon lemon juke
Combine first five ingredients in a bowl. Add a
mixture of the mayonnaise and lemon juice; toss
lightly to mix. Chill. i to 6 servings
Swedish Vegetable Salad
Z ln-ox. pkgs. frozen mixed vegetables,
cooked and drained
1 cup chopped cooked shrimp (reserve I
whole shrimp for garnish)
Vt cup mayonnaise
Yt teaspoon lemon juice
Yt teaspoon salt
H teaspoon white pepper .
1 hard-cooked egg, sliced
4 pitted ripe olives
Pimiento strips
1. Lightly toss together cooked vegetables, shrimp,
and a mixture of the mayonnaise, lemon juice,
salt, and pepper. Chill thoroughly.
2. Garnish with the egg slices, whole shrimp,
olives, and pimiento strips. 6 to 8 servings
Marinated Cucumber Slices
Vi cup cider vinegar
W cup salad oil
Yi teaspoon salt
Few grains white pepper
1 teaspoon dill weed
1 medium-sised unpared encumber, thinly
sliced
Blend first five ingredients in a bowl. Add cu
cumber slices and mix lightly. Chill several hrs.
or overnight About 8 servings
. ( Glazed Mixed Fruit
1 pkg. mixed dried fruits
3 cups water
Yt cup orange juice
Yt cup qnick-cooking tapioca
Yt cup light corn sirup
Yt cup dark corn simp
Z tablespoons sugar
Yi teaspoon ground cinnamon
Yt teaspoon ground nutmeg
Yt teaspoon salt
1. Combine fruit and water in a saucepan; bring
to boiling over medium heat and cook, uncovered,
until fruit is tender. Remove from heat
2. Remove fruit with a slotted spoon and arrange
on a serving platter. Set aside.
3. Add orange juice to the cooking liquid in sauce
pan. Add tapioca gradually to liquid, stirring
constantly. Set over low heat, continue to stir, and
cook slowly until mixture thickens and tapioca
becomes transparent, about 10 min.
4. Stir in corn sirups and a mixture of the last
four ingredients; blend thoroughly. Remove the
saucepan from heat and pour glaze over fruit
Let stand until glaze is set
5. Serve in sauce dishes either warm or chilled
and garnish with whipped cream, if desired.
About 8 servings
Limpa
OOOSJ KM ailtlH
2
pkgs. active dry yeast
cup warm water, llt'F to 115'F (Or if
Yt
using compressed yeast, soften Z cakes
in Yt cup lukewarm water, 80 to 85F)
Vt cup firmly packed dark brown sugar
Yt cup molasses
Z tablespoons butter
1 tablespoon salt
Z teaspoons caraway seed
Vt teaspoon ground anise seed
IVt cups hot wster
ZVt to 4 cups flour
Z cups rye flour
1. Soften the yeast in the warm water; let stand
5 to 10 min.
2. Meanwhile, put the next six ingredients into a
large bowl. Immediately pour the hot water into
bowl and blend.
3. Cool to lukewarm; blend in 1 cup of the flour,
beating until smooth. Stir softened yeast and add,
mixing well. Add the rye flour and beat until very
smooth. Beat in enough of the remaining flour to
make a soft dough.
4. Turn onto a floured surface and allow to rest S
to 10 min. Knead until dough is smooth and does
not stick to the surface. Form dough into a large
ball and put into a greased deep bowl. Turn to
bring greased surface to top. Cover with waxed
paper and a towel and let stand in a warm place
(about 80F) until dough is doubled, about 2 hrs.
5. Punch dough down with fist, pull edges in to
center and turn dough completely over in bowl.
Cover and let rise again about 1V4 hrs., or until
nearly doubled. Punch dough down and turn onto
a lightly floured surface. Divide dough in half
and shape into balls.
6. Place in greased 9-in. round pans; cover and
let rise until dough is doubled, about 1 hr.
7. Bake at 375F 30 to 35 min., brushing with
milk the last 3 min. of baking. Cool on a cooling
rack. t loaves bread
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