Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Stuffed Steak Rolls
6 cub steaks
11 cap lemon juice
Vi cup soy nice
V4 cup water
2 teaspoons ground ginger
V4 cup sugar
1 clove garlic, minced
Stuffing (see recipe)
2 tablespoons butter or margarine
1. Put cube steaks into a large, shallow baking
dish. Pour a mixture of next six ingredients over
them and marinate for 30 min.
2. Drain steaks well, reserving marinade.
f 3. Put a large spoonful of stuffing at end of each
cube steak. Roll up as for. a jelly roll and secure
with metal or wooden picks.
4. Heat butter or margarine in a large skillet.
Add the steak rolls and brown well on all sides,
brushing frequently with marinade. Cover skil
let and cook about 5 min., or until meat is tender.
6 servings
Stuffing
12 slices white bread, toasted
Vi cup butter or margarine, melted
Vi cup milk
" 1 teaspoon salt
Vi teaspoon black pepper
Vi teaspoon crushed rosemary
3 tablespoons snipped parsley
3 tablespoons minced onion
Soak toasted bread in cold water, squeeze out
as much of the water as possible, and pull into
fluffy pieces. Pour a mixture of the butter or
margarine, milk, and seasonings over the bread.
Add the parsley and onion and toss lightly to
mix. i cups stuffing
Zucchini Boats
8 medium-siied zucchini, washed and ends
remored
1 medium-sited tomato, cut in small pieces
Vi cup chopped salted almonds
2 teaspoons snipped parsley
1 teaspoon finely chopped onion
Yt teaspoon seasoned salt
2 teaspoons batter or margarine, melted
Vi cop cracker crumbs
1. Cook zucchini, covered, in a small amount of
boiling, salted water until crisp-tender, about
,-10 min. Drain ; cool.
2. Cut lengthwise into halves and scoop out and
discard centers. Coarsely chop four zucchini
shells; set remaining shells aside. Mix chopped
zucchini with tomato, then add the next four,
ingredients and mix well.
3. Spoon filling into zucchini shells; sprinkle
with a mixture of butter or margarine and
crumbs. Put on a baking sheet
4. Place under broiler 4 in. from source of heat
. for 3 min., or until crumbs are golden brown and
zucchini is heated through. S servings
Cheese-Filled Head Lettuce
you're a lady in a hurry, serve the ever-popular
tossed salad, but for something more distinctive,
we suggest this dressed-up treatment for a head
of lettuce.
1 large head lettuce
8 oz. cream cheese, softened
3 ox. Blue cheese
2 tablespoons chopped parsley
2 teaspoons grated onion
1 teaspoon Worcestershire sauce
Yi teaspoon prepared mustard
2 drops Tabasco
3 ripe tomatoes, sliced
1. Rinse and remove outer leaves from lettuce.
Cut out core and the entire heart with a sharp,
pointed knife.
2. Mix cream cheese and Blue cheese together.
Blend in the parsley, onion, Worcestershire sauce,
prepared mustard, and Tabasco.
3. Spoon cheese mixture into hollow of the let
tuce head. Pack tightly. Wrap in moisture
vaporproof material. Chill.
4. To serve, cut into wedge-shaped pieces. Gar
nish each serving with a generous number of
tomato slices. 8 servings
THE GROUND MEAT
COOKBOOK
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Far mora glonorous than the AB-Ajeerican bnror-Oft-
bun or these surprising recipes for oppetlzers, soup
garnishes, sauces, meat loaves, rings, and molds. ... a
presentation of hearty, flavor-rich, ground moot dishes.
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Orange-Bean Medley
1 l-lb., 12-oz. can pork and beans
with tomato sauce
1 tablespoon batter or margarine
Vi cup chopped onion
Vi cup all-purpose barbecue sauce
2 to 3 tablespoons light brown sugar
Vi teaspoon grated orange peel
1 orange, peeled and cut in pieces
1. Heat butter or margarine in a large, heavy
skillet; add onion and cook until lightly browned,
stirring occasionally.
2. Blend in the barbecue sauce, brown sugar, and
orange peel. Stir in the orange pieces and beans,
mixing well.
3. Cook over low heat for about 30 min. Turn
beans into a casserole or other serving dish. Gar-"
nish with orange slices, if desired. 6 servings
Chocolate-Chipped Tortoni
Vi cup almond macaroon crumbs
1 cup chilled whipping cream
2 tablespoons sugar
lVi teaspoons vanilla extract
1 egg white
2 tablespoons sugar
3 oz. (Vi cop) semisweet chocolate
pieces
1 tablespoon hydrogenated vegetable
shortening
1. Beat cream until it is of medium consistency
(piles softly). With final few strokes, beat in
2 tablespoons sugar and vanilla extract Fold in
macaroon crumbs.
2. Using clean beater, beat egg white until
frothy. Add 2 tablespoons sugar gradually, beat
ing well after each addition. Continue until stiff
peaks are formed (peaks remain standing when
beater is slowly lifted upright) . Fold into whipped
cream mixture. Turn into refrigerator tray and
set in freezer until mixture begins to freeze,
about 1 hr.
3. Place six 2-in. paper baking cups in muffin
pan wells.
4. About 20 min. before removing mixture from
freezer, melt chocolate pieces in top of double
boiler over hot (not steaming) water. When
melted, blend in the shortening.
5. Turn partially frozen mixture into a chilled
bowl. Quickly crush and stir with a spoon until
smooth but not melted. Stir constantly while
pouring in a thin stream of melted chocolate.
(The chocolate forms thin, firm pieces or "chips"
as it is blended into the cold mixture.) Immedi
ately spoon mixture into paper cups. Return to
freezer and freeze until firm, about 2 hrs.
6. Decorate with whipped cream rosettes or a
border of whipped cream. 6 servings
e
If macaroons are moist, dry and toast them
slightly in a 325F oven before crushing.
10 rmll Weekly. Aeon II. ItM