Cookbook
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(Continued from page 8)
Spicy Pickle Pinwheel Bread
2 cups biscuit mix
W cup milk
Vi cup drained sweet pickle relish
1 8-oi. pkg. cream cheese, softened
2 tablespoons milk
Vi teaspoon salt
Ys teaspoon black pepper
Vi cup grated carrot
', cup finely chopped green pepper
Vl cup chopped scallions including tops
1. Add cup milk all at once to biscuit mix in a bowl;
stir with a fork into a soft dough. Turn onto a lightly
floured surface and knead lightly about 10 strokes.
2. Roll into a 14x1 1-in. rectangle. Spread with relish, roll
as for jelly roll, and set on a greased baking sheet.
3. Bake at 450F about IS min., or until lightly browned.
4. Meanwhile, blend cream cheese, remaining milk, salt,
and pepper. Stir in vegetables. Set aside.
5. Remove bread from oven to cooling rack and cool on
baking sheet about 10 min. Cut into -in. crosswise slices.
6. Spread slices with the cream cheese-vegetable mixture.
Serve immediately. It to 16 slice
Baked Hominy Dessert
1 qt. milk
Vi cup butter, cut in pieces
1 cup long-cooking hominy grits
1 teaspoon salt
1. Heat the milk to boiling. Add the butter, then gradual
ly add the hominy grits, stirring constantly.
2. Bring to boiling and boil 3 min., or until mixture
becomes thick, stirring constantly. Remove from heat
3. Add the salt; beat at high speed of an electric mixer
for 5 min., or until grits have a creamy appearance.
4. Turn mixture into a buttered 1-o.t casserole.
5. Bake at 350F for 1 nr., or until lightly browned.
6. Serve hot with light brown sugar, cream, and fresh
blueberries. 6 to 8 servings
Note: This is an excellent meat accompaniment when
drizzled with melted butter and sprinkled with shredded
Parmesan cheese.
Brown Moravian Cookies
Pennsylvania Dutch country again will hold its folk fair
this summer, June t9 through July 8, in Kutztown, Pa.
Trestle tables piled high with wonderful authentic food
delights, for which Pennsylvania Dutch cooks are famous,
will include this molasses cookie.
4 cups flour
Vi teaspoon baking soda
4 teaspoon salt
1 teaspoon ground cinnamon
Vi teaspoon ground clores
Vi teaspoon ground ginger
1 cup firmly packed light brown sugar
Vi cup butter
Vi cup lard
IVi cups light molasses
Vi teaspoon cider vinegar
1. Blend the first six ingredients together in a large
bowl. Add the sugar and mix well.
2. Cut in butter and lard. Add molasses and vinegar grad
ually, mixing thoroughly. Chill dough thoroughly.
3. Using a small amount of dough at a time, roll out about
Vk in. thick on a lightly floured surface. Cut with fancy
cookie cutters. Transfer to greased cookie sheets.
4. Bake at 350F 8 to 10 min. About 8 dot. cookies
Use butter, if desired, but then cookie is not authentic.
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