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Show ...Til E S U (IS 1 1 1 H E Toasty Choose Bits 0 F FOO DS get out baking sKeetsT ' Grate 1 z. cupr gratd) sharp Salads are thd accompaniment that brighten your meal and bring added taste appeal to your tabid. From tha bright green crispness of tossed salad to the delicate refreshing fruit salad, you are presented with an endless array, of taste-temptin- ': goodnccs. g Blend grated cheese with V 1 ' '4 But a ealad to be a gooi ealad must bo made with g care. The ingredients must bo icy coldthe salad greens and fruits (always well drained) straight from tha refrigerator to the salad plate or bowl Chooca your favorite salad greens, vegetables and fruits add a few of the unusual you've always wanted to try escarole, endive or avocado. And you're off to toedng or arranging a salad. Always treat the ealad ingredients delicately toss greens lightly with just a subtle hint of an interesting dressing (too much dressing and you have limp ealad greens). Fruit salads are most appealing when arranged with an artistic eye. We like to add a bit of cream cheese or sour cream or a few chopped nuts or coconut to give just an added touch to a fruit salad plate. Tuck thec3 few hints into your culinary bagm tricks and be off to an : adventure in salads!! ever-lovin- " c X .J U'-:C- ; !';,; : u v i. , -' s -7 ,,-- V Set aside. Divide into several stacks of bread 10 Ik whit brod Cut bread into cutting away crust; or trim crusts and cut crosswise strips wide. X ' Spread bread rounds and strips generously with the cheese mixture. Place bread, cheese side up, on baking sheet. x Bake at 375F about 10 min., or until cheese b bubbly and lightly browned, y About 3 dox. bread strips or rounds (depending upon size of bread used) 4,-- yv A j X One baking sheet and a small skillet will be needed. Soften yatt Y cup warm wafer (1 10F to 15F. using compratsad yaatt, 5 1 caka in Ya ep watar, COF to f 5F.) 1 luka-war- to 10 min. . m - ' 2 teUtspoont shorttnlng 1 W teaspeans aSt Pour over ingredients in bowl and stir until sugar' is dissolved 1 cvp fukowarm watar t , MARCH 21, -- .- X x A Unusual and delicious! Onion Flake ' t - i - Rolls Not just decoration, these bits of onion are an invitation to a flavor that will compliment many main dishes or colorful salads. X' s Blend in, beating until smooth 1 cvp siitad Uaur Stir softened yeast and add to mixture, mixing well. , ,. Measure 2Yi to 3 cwpt flour of the flour to the. yeast Add about one-ha- lf mixture and bea until very smooth. Then beat in enough" remain ing flour to make a soft dough. Turn dough onto a lightly floured surface and let stand 5 to 10 min.. - 'i . . -- '1 i jucaixwnuc, put. uiiu a mrgc uowi 2 tsLSttpoens swgor FAttlY KI2U.Y MAOAZINI - ". V r-:- , ' Onion Flako Rolls Let stand xi. - '. -- - -- activa dry V, vr w . tofttn J X i If - " AX" ':V' in v. yy. .x ' - 1 pfcg. - - - v- tatpoo ;- - : !' K.A . - . muttord prparJ salt '- -- N-''- ' . cvpmayonnottorfoftndbuttr tMipoon clry Uatpoon lmon uic totpoon salt 14 T ' Chd 'dor ch Form dough into a ball, place it into a deep greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let stand in warm place (about 80? F), until dough is doubled (about 1 hr.). X Punch down dough with fist; pull edges in ' to center and turn completely over in bowl. Cover bowl with waxed paper and towel and let rise again until nearly doubled. Meanwhile, lightly grease the baking sheet and sprinkle evenly with 2 teaspoons yellow corn moel X-... Knead dough by folding opposite side over toward you. Using heels of hands, gently push dough away. Give it a quarter turn. Repeat process rhythmically until dough is smooth and elastic, 5 to 8 min., using as little additional flour as possible. Always turn dough in same direction. IS4 X Melt in small skillet 2 teaspoons bwtttr or margarine Add and cook over low heat just until soft 2 to 3 tablotpoont onion flakes (or vst 2 to 3 tablespoons onion, tilted very thin and cut into ; Set aside. smail pieces. Cook until onion is transparent). Again punch down dough. Form dough into a roll 24-i- n. long. Cut crosswise into under ends of each piece Tuck pieces. to make a smooth, round roll. Place rolls on baking sheet about 1 H-i-n. apart. Lightly mixbrush each roll with the onion-buttture. Cover with waxed paper and a towel and let rise until doubled. 2-i- n. er Bake at 425F 15 to 20 min., or until rolls ...:,...:...,. are golden brown. -.X Immediately after removing rolls from ' oven, brush rolls lightly with Egg white, slightly beaten Return to oven for about 1 min. to set egg white glaze. X J dot. rolls |