7 . . ;rj -
Cheddar's Our Choice for
OT
Cheese-Cranberry Bread
fl oown mill
IVi cups cranberries, eat ia halves
Yi cap sagar
1 capa low
V cap sagar
1 tablespoon baking powder
Yt teaapooa aah
Yi cap coarsely chopped walanta
2 teaapooaa grated orange peal
1 Yt capa finely shredded sharp
Cheddar cheese
1 egg, slightly tea tea
1 cap adlk
Yt cap batter, melted aad cooled
1. Mix cranberries and cup sug
ar together until well blended.
2. Blend next four ingredients to
gether in a Urge bowl. Mix in the
sugared cranberries, nuts, orange
peel, and cheese.
3. Beat the egg, milk, and butter
together. Add to mixture in bowl;
stir just until dry ingredients are
moistened (do not ovennix).
4. Turn batter into a buttered
(bottom only) 9x514x2-in. loaf
pan and spread evenly into corners.
5. Bake at 350F about 1 hr., or un
til a wooden pick inserted in center
comes out clean. Remove from pan
to cooling rack and cool completely
before slicing. To store, wrap and
refrigerate. One loaf bread
Salade la Petite
Yt cap aagar
4 teaapooaa aalarored gelatia
1 cap boiling water
W cap learn Jake
Yt cap cold water
1 SVi-os. caa crashed pineapple
(do not draia)
1 cap shredded aild
Cheddar cheese
1 cap chilled whlppiag ereaaa,
whipped
1. Blend together sugar and unfla
vored gelatin. Add boiling water
remit Weeklv, October 11, ISM
MONTH
This cranberry-nut bread tope a Uet of
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and stir until sugar and gelatin are
dissolved. Blend in lemon juice,
cold water, and crushed pineapple
with sirup. Chill until gelatin is the
consistency of thick, unbeaten egg
white. If chilled in the refrigera
tor, stir occasionally; if chilled
over ice and water, stir frequently.
2. Fold in the cheese and whipped
cream. Turn into a 5-cup mold,
rinsed with cold water. Chill until
firm, about 3 hrs. Unmold onto
chilled serving plate and garnish
with crisp salad greens.
8 to 8 Merving
Tomato-Bacon Souffle
I aiedin-aised toatstoes, puled,
chopped, aad drained
1 tablespoons flaely chopped onion
1 tablespoons hatter
t dove gar He, atiaced
IV capa rye bread cabea
8 slices bacon, diced aad pea
broiled (reserve S tables psoas
drippings)
3 tables poooa batter
. tablespoon tear
Yi teaspoon aatt
W teaspoon Accent
W teaspoon white pepper
fi teaspoon dry Bastard
H teaspoon paprika
lYi caps milk
1 caps shredded sharp Cheddar
egg yolks, beaten nntil thick
egg whites
1. Mix tomato, onion, and seasoned
salt together in a bowl; set aside.
2. Heat the 2 tablespoons butter
and garlic together in a skillet Add
bread cubes and brown lightly on
all sides; set aside.
3. Heat the reserved bacon drip
pings and the S tablespoons butter
together in a saucepan. Blend in a
mixture of the next six ingredi
ents; heat until mixture bubbles.
Remove from heat
t. "
4. Add milk gradually, stirring un
til blended. Bring rapidly to boil
ing, stirring constantly; boil 1 to
2 min. Remove from heat; add
cheese and stir until melted.
5. Pour cheese sauce slowly into
beaten egg yolks, beating constant
ly. Add bacon pieces.
6. Beat egg whites until rounded
peaks are formed (peaks turn over
slightly when beater is slowly lift
ed upright). Spread over cheese
mixture and gently fold together.
7. Toss toasted bread cubes with
tomato mixture. Turn into a 13x
9x2-in. pan and top with the
souffle mixture.
8. Bake at 300F about 1 hr.; or
until silver knife inserted half
way between center and edge of
souffli comes out clean. Cut into
squares and serve immediately.
About It tervinge
0IA I s-i x - .$ K ? a
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Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Frozen Cheddar Cheese
Salad Sensation
1 l-IK, lS-oa. can green-gage
pilau, drained aad pita
removed
K cap lemon Jake
2 tablespoons sugar
K teaspoon salt
1 cap shredded Cheddar cheese
1 cap chilled whipping cream,
whipped
1 or 2 drops green food eoloriag
1. Cut plums into small pieces. Mix
in the lemon juice, sugar, salt, and
cheese. Fold in the whipped cream,
then blend in the desired amount of
green food coloring.
2. Turn mixture into a refrigerator
tray. Freeze until firm, S to 4 hrs.
3. Before serving, thaw slightly;
cut into squares or wedges. 'Serve
on crisp salad greens on chilled in
dividual salad plates.
About 8 eervingi
Baked Apple and Cheese
Dessert
S caps sliced apples (about S
mediant -sized)
Y cap irmly packed brown sugar
1 tablespoon lemon Juice
V4 cap law
Vt teaspoon salt
Yt teaspoon ground cinnamon
Yi teaapooa ground mace
W cap batter
1 cap finely shredded sharp
Cheddar cheese
1. Arrange apples in a shallow 16
qt baking dish. Sprinkle with
cup brown sugar and lemon juice.
2. Blend together the remaining
sugar, flour, salt cinnamon, and
mace. Cut in butter until mixture
is crumbly; mix in the cheese.
Spoon mixture over apples.
3. Bake at 3507 about 80 min., or
until apples are tender. Serve warm
with cream. About t eervingt
Nippy Cheddar Savories
yt cap batter
1 cap shredded sharp Cheddar
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1 teaspoon lemon tales
K teaspoon celery salt
Few grains white pepper
12 thin slices white bread
1. Cream butter until softened. Add
cheese gradually, beating until mix
ture ia fluffy. Thoroughly blend in
next live ingredients.
2. Trim crusts from bread and
flatten each slice with a rolling pin.
Spread each slice with 1 tablespoon
of cheese butter. Roll up tightly,
cut in half, and fasten with wooden
picks. Brush lightly with melted
butter; place on broiler rack.
J. Broil about 8 in. from heat
source for 2 min., or until toasted.
Remove picks. It $avoriei
Femily Weekly. October II, IMS
& & I he!
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