OCR Text |
Show H M or disi Lemon Butter Squcq BASS f SOFi s Prepare and set aside to keep warm Lemon Butter Sauce Fill a large, deep kettle, having a tight-fittin- g full with hot water. cover, about (1 salted water tablespoon salt per Bring of a to water) rapid boil and plunge qt. lobster head first into the water one ar ,' a time ?' 2 live, lobsters , about 1 Vt lbs. each Cover and boil about 8 min. (Lobsters will turn pink.) Remove lobster with tongs and place on cutting board. With a sharp knife, slit underside of lobster, cutting completely through meat and cutting entire length of body and tail. Gently spread the lobster open. Remove and discard the stomach (a small sac which lies in the head) and the spongy lungs (in upper body cavity between meat and shell). Also remove the intestinal vein running lengthwise through the center of the body. Crack large claws with a nut cracker or mallet. Place lobster onto serving platter. Garnish with salad greens, lemon" slice and pimiento. Serve with Lemon Combine in a small saucepan and set over low heat, stirring occasionally, until butter or margarine is mdted and mixture is thor- the oughly heated 1 cup bvtter or margarine cup lemon jwic , 1 teaspoon teaspoon H teaspoon teaspoon Serve sauce hot V Butter Sauce. .. toll monetotflum stutamate paprika peeper with Lobster or Broiled Salmon Steaks. 2 taxings About I cup teuce " Porthy Lsmon Barter Swct or Iroilel Salmon Prepare and set aside to keep warm Union Butter Sauce Set temperature control of range at Broil (500F or higher) and grease a broiler rack. Wipe with a dean damp doth 6 salmon steaks (If using frozen salmon, thaw according to directions on pkg.) Arrange the steaks on the greased broiler rack. For each pound of steak, brush salmon with a mixture of or 3 tablespoons melted butter " ' ' 1 Yx 14 . , ; margarine sauce Worcestershire teaspoon salt teaspoon teaspoon monosodium ejutamate teaspoon pepper . Follow Base Recipe; add 2 tablespoons minced parsley just before serving. SUis a a a Place rack in the broiler with top of steaks 2 in. from heat source; broil 5 to 8 min. (de- Puffy Broiled Salmon Steaks -- pending upon thickness of steaks). Again brush steaks with the mdted butter mixture. Carefully turn steaks and brush second side. Brushing steaks occasionally with melted butter mixture, broil 5 to 8 min. longer or until salmon flakes easily (separates into thin layer-lik- e pieces when tested with a fork). Follow Base Recipe; omit Worcestershire sauce, salt and pepper, Brush steaks with ' : Arrange steaks on warm serving platter. Garnish with lemon wedges, parsley, water cress and cucumber slices. . ' . Serve immediately with Lemon Butter Sauce. 6 servings melted butter or margarine. The last 2 min. of broiling, top steaks with the following mixture: for each pound of salmon, blend together cup mayonnaise, 2 tablespoons chopped green olives, Y teaspoon prepared horse-radis- h and a few grains cayenne pepper. Fold the mayonnaise mixture into 1 egg white, beaten until rounded peaks are formed. Broil until topping is puffy and golden brown. or vegetables supremB around a mourid of fluffy vhippGd potatOGS Mounds of whipped potatoes enhanced by rich golden butter give added appeal to the brilliant orange of carrots and the bright green of broccoli. - V .. ,j V '. ". ( Serve immediately. Set out a deep saucepan and a small skillet. Remove and discard outer leaves and cut off tough ends of stalks from 2 lbs. broccoli Split heavy stalks lengthwise about H broccoli with cold water. Add 1 teaspoon salt Let stand 20 to 30 min, to remove small insects and dust which settle in the broccoli. Wash broccoli and drain, discarding liquid. Tie stalks together and stand in the deep saucepan. Fill saucepan with boiling water to flowerets. Add 1 teaspoon salt Boil uncovered 10 to 20 min., or " until broccoli is tender. ' - , ' Vt Onion Buttered Broccoli ' . teaspoon monosodium glvtamato teaspoon pepper Drain broccoli. Pour onion mixture over broccoli and toss gently to coat broscoli. V4 " Meanwhile, melt in the small skillet Va cup butter Add and cook over low heat untif trans- ;, parent .... 2 tablespoons finely chopped onion " -- Glazed Carrots Set out a large skillet. pieces Wash, scrape and cut into lj-i12 small carrots Cook covered in a small amount of boiling water with n. 1 Yt . teaspoon salt Boil about IS min,, tender. or until carrots are j. Meanwhile, melt in the skillet XA Stir in cup butter V 2 tablespoons brown sugar When carrots are tender, if necessary drain immediately. Add carrots to butter-suga- r mixture in skillet and simmer a few min. or until carrots are glazed. Turn carrots several times to glaze evenly. Arrange carrots on warm serving dish. ' i Mix in 6 servings About H servings ," teaspoon salt MARCH 28, 1934 FAMILY WEEKLY MAOAZINfc 9 |