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Show FAMILY WEEKLY COOKBOOK “The rating Flavors of Oranges and Lemons e New Cabbage in Walnut-Stuffed Lemon Sole 2 tablespoons butter or margarine 1% cups chopped mushrooms 2 tablespoons chopped onion cup finely chopped toasted walnuts 4% cup chopped parsley Orange Sauce are raised to new heights 2 tablespoons butter or margarine in these distinguished recipes salt MELANIE DE PROFT Food Editor Mornay Sauce (see recipe) 1, Brown mushrooms and onion in hot butter or margarine in a skillet; stir occasionally. Mix in walnuts and next three ingredients, 2. Drizzle sole with lemon juice. Sprinkle with salt and pepper. Place a spoonful of mushroom mixture on the skin side of each fillet and roll up. Place in a greased. baking dish. Brush the fish with melted butter or margarine. 3. Bake at 350°F. 25 to 30 min., or until fish flakes easily when tested with a fork. 4, Serve topped with Mornay Sauce. Garnish as desired with walnut halves. 6 servings 1. Melt butter or margarine in a skillet. Add sugar and next seven ingredients. Stir to mix thoroughly. Pour in orange juice. 2. Simmer, stirring occasionally, until cabbage is just tender, about 8 minutes. Serve at once in individual sauce dishes. About 6 servings Orange Blossom Cake 2¥, cups sifted cake four 2% teaspoons baking powder ¥% teaspoon salt Mornay Sauce 3 tablespoons butter or mar- 1% cups sugar garine 1 tablespoon finely chopped onion 3 poneeeors regular all-purpose \ cup cooled chicken broth (use 1 chicken bouillon cube and % cup boiling water) 1 cup cream __2 egg yolks, slightly beaten Yy cup shredded Swiss cheese 1 tablespoon butter or margarine 1. Heatthe 3 tablespoonsbutter or margarine in a heavy saucepan. Cook onion until tender, stirring occasionally. Blend in flour and heat until bubbly. 2. Gradually add the broth and cream while stirring to keep mixture smooth. Bring rapidly to boiling, stirring constantly; boil 1 to 2 minutes. 3. Blend several tablespoons of the hot mixture into the egg yolks; immediately return mixture to saucepan. 4 Cook 3 to 5 min., stirring con- stantly; remove from heat. Add Rolled fish fillets, accented with a subtly flavored mushroom-walnut stuffing and served with a rich Mornay sauce, will tempt discriminating tastes. Lemon Sherbet Serve this versatile sherbet atop chilled fruit juice for a refreshing shrub, scooped on individual fruit salad plates for a luncheon entree, as an accompaniment for a fish or poultry main dish, or as a cooling dessert to end a warm-weather meal. 2 cups the cheese and remaining butter or margarine; ‘stir until melted. Serve hot. About 2 cups sauce 5 Family Weekly, April 9, 1967 a bowl. Add milk slowly, stirring until sugar is dissolved. Pour into two refrigerator trays, cover, and freeze until mixture is firm 1 inch in from edge of trays. 2. Turn mixture into a chilled bow! and beat until smooth. Return to trays and cover. Freeze until firm. About 2% pts. sherbet 1, Blend first three ingredients in ; Note: If desired, add a few drops ‘of yellow food coloring to mixture before freezing. 3 eggs plus 2 egg yolks, well beaten 1 cup orange juice 1. Grease bottoms only of two 9-in. round layer-cake pans. Line with waxed paper cut to fit bottom; grease paper. Set aside. 2. Sift the flour, baking powder, andsalt together; set aside. 3. Cream butter or margarine and citrus peel; add sugar gradually, creaming until fluffy. Add beaten eggs in thirds, beating thoroughly after each addition. 4, Beating only until smooth after each addition, alternately add dry ingredients in fourths and orange juice in thirds to creamed mixture. Turn batter into the pans and spread evenly. 5, Bake at 350°F. 25 to 80 min., or until cake tests done. Cool 10 min. in pans on wire racks. Turn out onto racks to cool completely; peel off paper. 6. Fill and frost layers with an butter cream frosting using orange peel and juice. One 2-layer 9-in. cake |