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Show v Zeve JLettern o -- 4ltrand cut bowl v ;; ' . Sift together " , '. , -- , j i i' of : , . . .1 'v.:. ; Lzrcn 5:7 Add gradually to butter-floblending ingredients with 5t ?4 . I ?-- tly AJ meat 1 . : to the bacon fat and brown V 1 Vi 1-- pt cookie? HqaJd pfara ' ex. coarsely safor-t-- -' - 2 aroafos ... Remove sections by cutting on either side of dividing membrane; remove sections over a small bowl to save juice. ' Set the ' ' sections aside. . To Assemble Salad Wash and discard bruised leaves,' dry thoroughly J Lattace leaves Place lettuce leaves on chilled serving plate. Arrange pear halves cut-aiup on lettuce leaves. Place one Cheese-N- ut Ball in hollow of each pear half. Arrange orange sections and frosted grapes on plate (see photo). Garnish with Watercress If desired, serve with r tarragoa $ala4 Oresslag 5 seroinfifs Put into a small Garnish with Serve immediately. Letters Remove half of from dough refrigerator. Place dough on Form-Lov- e Vi : $ to S serving 1 " v Medley Frtzit SdUid a lightly floured surface and roll into a rectangle 116 In. thick. Work quickly to prevent dough from becoming too soft With a knife or spatula, gently loosen dough from board wherever sticking occurs; lift dough, slightly and sprinkle flour underneath Trim off uneven edts of rectangle. Gather triiraniro into a ball; wrap in waxed paper and place la ' Drain (reserving tirup.fcr food preparaticn) ccntcsts . i r:. 2 cca i bowl Viccpaar V . . - To For Chttnge Section wim a sharp knife remove peel and white membrane from -- , taaspeoa claaaatoa Beat until rounded peaks axe formed. Gently fold nut mixture into the egg whites. Set filling aside. Va in. teaspoon of Blue cheese. about 2 teaspoons With Jhe of the cream cheese form a layer around the Blue cheese ball. Shape into a smooth ball, Roll in slivered hazelnuts. Repeat procedure until 10 balls are formed. Set balls aside. . de with a French whip, whisk beater, or fork, add to contents of saucepan in very, small amounts, a mixture of 1 cap thick soar craoar Vi cap ssilk Gently mix potatoes into the sauce and cook over low heat, stirring constantly, 3 to 5 min, or until thoroughly heated. (Do not boil or overcook or mixture will ' curdle.) (orated Taroeefc colored part oaly; white Is Utter) Vcop ' us in cf j t:j , 1 cc7 trills crra t!rr? ccp tcrrc;ca vlrrr tz:n : ; faparieclir7x::J Cz'm. : 2. Utzpeti Of cthxr. I , Ti-- S-x" : ' . cap lioaid (reserved beaa Sprinkle onto the liquid ' V4 cap fear. fabkspooa sagor foaspooa salt ' teaspooa pepper Bring tomato mixture to boiling. Remove saucepan from heat Stirring vigorously 1 Beat until frothy 2 e?g whites Add gradually to egg whites, beating well after each addition, a mixture of jar screw-to- p 1 ckoppad wallets teaspooa yrated lemoa peel Set aside. :. Pour into a cap (aboat 2 ' . After 45 min, prepare filling. For Filling Mix together ing, prepare 2 eeps qmick owt brofi (2 boot boatlloa cubes dissolved h 2 caps aot wafer) Season the meat with a mixture of 2 teaspooas salt 1 teaspao caraway seeds 1 teaspooa paprika Remove skillet from heat and slowly pour in the meat broth. Return bacon and onion to skillet. Cover skillet and simmer 1 to 2 hrs, or until meat is tender when pierced with a fork. If nee- add more liquid during cooking period. Liquid surrounding meat should be simmering at all times not boiling. About an hour before meat is tender, wash, remove" ends, and cut into ' pieces 1 lb. (aboat 3 caps) frees beaas Cook in a small amount of boiling salted water 15 to 30 mm, or until just tender. If necessary, drain beans (reserving any cooking liquid) and set aside. Cool the cooking liquid. ' 1-- -- &eLaMSAaea4 Form into a ball about "J mixture, floured surface. Work with hands, squeezing dough' until well blended. Shape into smooth ball with pajms of hands. Divide dough into halves; wrap in waxed paper and place in refrigerator for about 1 hr. siswly on all sides. While meat is brownf.fc a fork ' Melt in the saucepan in which potatoes were cooked rJ . V cap better ZZZZ Add to the butter "and cook slowly until transparent, . occasionally moving and turning with a fork or spoon .,.,..-- y4 -: eap.ckoppod oaloa Remove from heat and "add gradually, stirring constantly, contents of 1 Sez. caa (1 cap) toasato saace and a mixture of r yolks. slightly borates (Mixture will becrumbly.) Gather dough into a ball. Turn" out onto a lightly uHm'i ; :: ; stirring occasionally; until ' jbi c,.: transparent Remove onion with' ' L.'j?i rpoon to dish containing thebacon crJ est aside. - i- ur 3 . ate&sawlxe) ' est la places - 7 potatoes are tender when pierced with a fork. Drain. To dry potatoes, shake pan over low heat Peel and slice in. thick; set aside in a warm place. . . bowl with cap batter, chitted ossd Win skillet" 1 ' a fork --- oa, Blae ctoese Vi Sliver and set aside medlem-slz- llfapTslfrod our, 2 tablespeoas ssear V teaipooa salt Work into dry ingredients by pressing 3 iw turning fre ja lightly browned, a slotted spoon to . e t (aboat 2 lbs.) ryotofos"w Cook 20 to 30 min, or until " against bottom and sides - ' 7 water to cover Into a large ' Colli Set out as. creas ckeese CKeese-JV- ut ,3 Wash and cook covered in boiling salted Lightly grease baking sheets. For Dough For jPoffia water) Tcr Tr:; rerngeratoT. Cut rectangle into n. 3-i- squarei Cover jar tightly and shake until mixabout 2 teaspoons of the fUlin cr' ture is well blended. Bring contents of center of each square. To mawke fT skillet to boiling. Slowly pour the flour bring opposite corners tegtther mixture (shaking again if necessary) into ;r ' ping slightly at center. skillet while stirring constantly. Bring two corners.' Phu onlxlfr; this gravy to boiling, stirring constantly; peat procedme lor xetszlr'' cook 3 to 5 min. longer. Remove from ters and place il ,;: iauf t ' heat and igorousljrstir about sheet Bruah-Lcwxcup of the gravy, 1 tablespoon at a time, into Va cap tklck soar cream at ZXCV Pour the mixture gradually into thei: Bake lightly; briwrr. skillet, stirring constantly. Gently mix in , Letters frc ' the green beans. Cook ingredients over, racks. X71 Ipw'fteat, moving mixture gentry, 3 to 5 c ..."'' mm. until heated thoroughly; do not boil. - mixt i Remove to a large serving dish and, if desired, serve with mounds of rice , sprinkled with paprika. . . 5 to 7 serri-- ij t' O . Ipt f , ; -- " 'i : . - O : o ? Deet tslih Green Cccrrs . o Follow Base Recipe'; substittrta 1; i .for the lamb. , o ,' : , O . f) o o o o MAICH 30. IWS fAMUY WfEKiY MAGAZINE :- - " |