Show ± & The newest most elegant desserts are chiffon :4 fr 4 1 x— ' n J ju U J f JLi tf s r "I I J JVJ i 1- - make them in minutes with c rurS ysrr raJ j V7 c $9 m '1 a W S Jl ! l L & A V-- d£ & srzSi Chiffon Pie Filling v - 'ii tL‘J Jell-- 0 r ay 4f r w && li) s PL AVOS ir T rj ' APPEASANOS - 4 i penny- - saving EASE OP PREPAEATI0I7 j OE1TESAL APPEAL W- - BARBECUED LAHB SHANES owmnnmw jl Family Weekly Cookbook jk t to prepare: 20 min to bake: Vk to 2 hrs 2 teaspoons sugar 2 teaspoons paprika 1 teaspoon dry mustard 1 teaspoon salt Vs teaspoon black t MELANIE DE PROFT Food Editor SMOKED SHOULDER BUTT MUSTARD SAUCE to prepare: teaspoon Accent 5 drops Tabasco 1 t t 1 v ‘ i t t 4 cup chopped onion 2 cloves garlic crushed in a garlic press or minced 1 Coat lamb shanks with a mixture of the flour salt pepper and Accent 2 Heat fat in a large heavy skillet over medium heat Put shanks in skillet and brown well on all sides Remove shanks to a large shallow baking dish 3 Mix remaining ingredients together and heat to boiling Remove from heat and pour sauce over lamb shanks t 4 Bake covered at 300°F Vh to 2 hrs or until meat is tender when pierced with a fork Turn and baste shanks frequently About 6 servings ’ BACON --WRAPPED LIVER PATTIES to prepare: 10 min to cook: 20 min lb beef liver finely chopped 3 tablespoons finely chopped onion 1 egg beaten 1 tablespoon flour Va teaspoon salt H teaspoon black pepper 4 slices bacon 1 ' Mix together the chopped liver onion egg and a mixture of the flour salt and pepper 2 Arrange bacon strips in a large skillet Divide liver mixture into four portions Put one portion onto each bacon strip Bring ends of bacon over top and fasten with wooden pick Cook over low heat until browned Remove pick turn and brown other side 4 servings 1 20 min Tp I Vs ' i heat: 15 Chocolate Chiffon Delight" Make Jell-- Chocolate Chiffon according to package directions Line a 9 x 5 x 2 inch pan with waxed paper extending paper an inch over rim Arrange ladyfinger halves around sides of pan Fill with luscious Chocolate Chiffon Remove fr6m pan Garnish with whipped cream or new Dream Whip and chocolate curls min 0 Smoked boneless pork shoulder butt about pepper Vs WITH lbs cup firmly packed brown sugar 2 teaspoons flour ' 1 teaspoon prepared mustard 3 tablespoons' eider vinegar cup water 2 egg yolks slightly beaten 1 tablespoon butter or margarine 1 10-o-z pkg frozen broccoli spears 1 10-o-z pkg frozen cauliflower Vi cup shredded sharp Cheddar cheese 1 Cook shoulder butt Drain and slice 2 Combine sugar flour and mustard in top of double boiler Blend in vinegar Add water gradually stirring constantly Stirring gently and constantly bring mixture rapidly to boiling over direct heat and cook for 3 min 3 Remove from heat and vigorously stir about 3 tablespoons of hot mixture into beaten egg yolks 14 h 0 Immediately blend into mixture in double boiler Cook over hot water 3 to 5 min Stir slowly to keep mixture cooking evenly Remove from heat and stir in the butter 4 Cook broccoli and cauliflower according to directions on package Drain if necessary 5 Arrange shoulder butt slices in a shallow baking dish Arrange broccoli spears and cauliflower over meat slices Spoon mustard sauce over all and top evenly with cheese 6 Heat in a 350°F oven about 15 min or until thor4 strvings oughly heated To cook Smoked Shoulder Butt —Put shoulder butt into a large heavy sauce pot Add enough hot water to cover meat Add 1 teaspoon Accent 5 whole cloves 3 peppercorns and 1 clove garlic Bring liquid to boiling reduce heat cover and simmer (do not boil) about 1 hr or until meat is tender (Allow about 45 min per lb) If necessary add mqre hot water during cooking period Penny-wis’ CHICKEN CASSEROLE PENNY-WIS- E to prepare: 20 min to bake: 1 hr chicken 2 to 2 14 lbs ready--! weight cut up 1 small head eabhage cut in 114in wedgea 1 teaspoon flour 1 teaspoon caraway seed J 4 small tart red apples cored and cut in n rings 2 tablespoons brown sugar 1 teaspoon flour 14 cup 'cider vinegar 1 tablespoon salt 2 tablespoons butter or margarine melted Arrange cabbage on bottom of a shallow qt 1 fre 15 min to prepare: broiler-frye- r 114 lbs ok casserole Sprinkle with 1 teaspoon flour and the caraway seed Top with apple rings Sprinkle with a mixture of brown sugar and 1 teaspoon flour 2 Arrange chicken pieces skin side up in casserole Pour a mixture of the vinegar and salt over chicken pour melted butter evenly over chicken Cover casserole 3 Bake at 350°F 45 min Remove cover! Bake 30 min longer or until chicken is browned aril tender 4 to servings 20 min ' 14 - — Casserole- ' - to cook: 2 hrs inn or blade steak of beef cut in thick 3 tablespoons fat ‘ - high in flavor cup flour 214 teaspoons salt 14-I- 2-- — iv 1 1 Chicken STEAK T0HAT0-SM0THERE- D e 14 teaspoon black pepper 114 teaspoons ehili powder ' teaspoon celery salt large onion sliced cup finely chopped green pepper lb can (2 cups) tomatoes ' 3 drops Tabasco 1 Heat fat in a large heavy skillet or in a Dutch oven over medium heat 2 Meanwhile' coat meat with a mixture of the flour salt pepper chili powder and celery salt Brown meat on both sides in hot fat over medium 1 1 14 1 LemorvGingcrsnap Pic Whip up Loinon Jcll-Chiffon Pie Filling Fold in 10 coarsely crumbled gingersnaps and spoon into crumb crust made with gingersnaps Chill until set (PS: Try Straw- heat 0 3 When meat is browned add the onion slices green pepper' tomatoes and Tabasco Bring liquid rapidly to boiling reduce heat cover tightly and cook slowly over low heat or in a 30Q°F oven about 2 hrs or until meat is tender About servings berry Chiffon tool) U family Weekly November 1 IS5I family Weekly November I ItSf II JrU-- to a PnUwj tart of Cmnl Footto Cwj— £ JGJLjL'O k |