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Show By Angle Martin puring the hot summer months I like to serve a variety of salads cold meats and fruit. However, with cold meals, I usually bake biscuits or muffins for my family. They enjoy this and it still keeps my cooking to a minimum, especially if I make a large batch of muffins and keep the bat-ler bat-ler in the refrigerator so that I can make a panful up at any time. I have a recipe to share w ith you for muffins that will keep up to s'ix weeks in the refnseratojamijnyJamUy really enjoys them. 1 know that you will, too ' MORMON MUFFIN'S j j cups boiling water j 3 cups chopped dates or raisins. 1 1 usually use 2 cups of dates and 1 cup of I 1 raisins' , pour water over dates and raisins. When cool add 5 tsp. baking soda. I I jet aside and cool completely. Cream together and add to above mixture: j 1 cup shortening i ; cups sugar 4s Mix well. Add: ! i quart buttermilk ' ; 4 cups All Bran Buds i '. ! i cups 40 percent Bran Flakes i cups white flour ! 3 cups wheat flour 1 Bp. salt J i cup chopped nuts I ! Mix well, store in refrigerator. DO NOT STIR after batter is placed in I refrigerator. Spoon out as needed in greased muffin tins and bake at 400' I ; iorJ25 minutes. HAMBURGER SAUCE The gentleman who gave this sauce recipe to me swears that it is Big ! Mac's secret sauce. Try it and see w hat you think. I ' j COMBINE: : ) l cup Miracle Whip salad dressing with 'j cup bottled creamy style ) ; Frer.-h dressing. lj cup sweet pickle relish. 1 tablespoon sugar, 1 4 teas- ' ' peon pepper, 1 teaspoon dry minced onion. I Blend well using fork rather than mixer. Keep refrigerated in covered 1 container until time to satisfy your "Big Mac Attack." i Bob Fletcher I i i PINEAPPLE SHERBERT u cup sugar I :: cup water j cup pineapple juice j 1 S'4-oz. I can crushed pineapple, drained 2 'isp. lemon juice i 1 cup light cream ! whites, stiffly beaten Combine sugar, water and pineapple juice in saucepan; cook 15 i minutes. Remove from heat; add crushed pineapple and lemon juice. Cool. Pour into refrigerator tray and freeze until mushy. M Remove partially frozen mixture to chilled bowl; beat until light, 1 gradually adding cream. Beat well. Fold in egg whites. Return to 1 ! reingerator tray and freeze until firm. Makes about 6 servings. I SUMMER CHICKEN WITH PEAS AND NEW POTATOES j 6 tbsp. butter or margarine I j 1 broiler-fryer (about 2' 2 lbs.) cut in pieces 1 lb. smaller new potatoes, scrubbed, with a strip pared around the j centers Salt and pepper and seasonings to taste i itbsp. lemon juice I 3 green onions with tops, thinly sliced lib fresh peas, shelled (about 1 cup), or 1 pkg. frozen peas ( 10 oz.) t cup chopped fresh parsley I 1 cjp sour cream I 1 tsp. dried thyme leaves Up. salt ' j n tsp. pepper Additional parsley for garnish i Melt butter in large skillet. Add chicken and potatoes and brow n slow ly . ocall sides; season with salt and pepper. Use other seasonings, if desired. . . Sprinkle chicken with lemon juice; reduce heat, cover pan and simmer 30 Exiutes. Add green onions to butter in' bottom of skillet; sprinkle peas and parsley over chicken and potatoes; cover again and simmer 10 minutes . core, or until chicken and potatoes are tender. I ) Remove chicken and vegetables to serving platter; keep warm. ) Remove skillet from heat. Add sour cream, thyme, ' tsp. salt and 'j tsp. L tapper; stir to mix well and loosen pan drippings. - Pour over chicken or pass as sauce. Garnish with additional parsley; j I serve immediately. Makes 6 servings. |