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Show l s-cao IY HEIEH HALE GIVE cole slaw a lift by combining com-bining with well-drained pieces of fruit cocktail and nuts. Toss with a dressing of soured cream, mayonnaise and a little mustard. Onion-flavored biscuits are teas-Ingly teas-Ingly good with fish, egg or cheese dishes. Stir about 2 teaspoons of instant minced onion to the milk THIS WEEK'S RECirE Crabmeat Scramble (Serves 4) 3'4 cup cooked or canned crab-meat crab-meat 6 eggs 6 tablespoons milk or cream 1 teaspoon salt Dash of cayenne pepper l4 teaspoon sweet basil V4 cup butter Pick over crabmeat and remove re-move any bones. Flake into small pieces. Beat eggs until bubbly, add all remaining ingredients, in-gredients, except butter. Cook crabmeat in butter for 5 minutes, min-utes, then pour egg mixture over all, stirring constantly until eggs thicken. before It Is mixed wl.h the dry ingredients. Cubes of bread tossed with gar-he-flavored butter make a wonderful wonder-ful flavoring for cooked green be;ins. Have some leftover egg yolks? Poach them until hard-cooked, then put through a sieve and use with broccoli or spinach to add perfect color to the vegetables. If the cookie jar is empty, add some raisins to gingerbread mix. cutting down on the liquid to make a stifT dough. Drop on a baking sheet and bake as for drop cookies. cook-ies. The jar will be filled in minutes. Creamed chipped beef becomes quite special when you fold in some avocado pieces and a bit oi soured cream just before serving time. |