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Cock, , ccmlnI! ccvirj tarrJrj with a 13 15 to tsIzl, cr until niuih-rc- ri rpcrn, tbout czi era lhily breamed and tender. cuihrccra crps to a bowl cad rcrrrve. Hrpcct prcccdure fer remaining : ir.uihrccn c3, the rcisirin3 butter cr crrcine and erica. When lightly ' trr,vrei tzd tzzizx, add the reserved ; cuihrccn crps end - - t -- Heat until mixture bubbles. Remove from 2 cwymcfom ,.::,:l3V.1f; - j - - - 4 - cryassa pepper to Kc Juct before servina the shredded cheese. JLl3 fa ylkc slightly baotan Immediately blend into mixture in chaf- blazer. Set over sintering water mg-- h and cook 3 to 5 min., stirring constantly. . - ; c7 . - he -- Si blazer Keep mixture hot in chafing-dis- h of simmering water.over --the - pan ii -- -- Serve in patty shells or over toast - fc j j . . , 4 i rj j Scttce-II- ix 1 TZ.'rl'etpaa 3 si: w - T - To Complete-He- at to the- - chafing-dis- h bhzcr pver direct heat ; . . . ar r-;- onlan fl!a:n 2 tscraans V.'srctstMrthlra sewe ; te!t Hs:en dry araste Tew crc!as cayamie papper , . . For Utzt Calli-II-ix tcjtther lightly 4 C. craimd 4 cr? Cm, c!ry bread crvmbt and a mixture cf -i te!t Vj tcrp pcjrptr . tsrpa Accent Add and blend in 1 19 Vt tctUfpaaii ' - ailactd aula fcmSy I7ck!y XTaaziae, U&y t, list - blazer; any fat remaining In chafing-dis- h balls. Cover pour the sauce over the meat and continue to cookTabout 10 mirt, shakblazer occasionally." " ing chafing-dis- h " f" 1 I7T toaspeensolt " taatpaaa pepper Toss lightly to mix thoroughly. Cover and set in refrigerator to marinate - (impart additional flavor) about 1 to 2 hrs. ' 7" 4 cup flaw teaspoon salt rfaW.grahM - coyanna papptfliITl.-- : Heat over direct heat until mixture bubbles. Remove from heat Add gradually, stirrin nstanUy, the chicken broth and cvp cream 3 tablespoons diced plmlonto Put the chicken, celery, green pepper, and pimiento Into a shallow dish and add 1 tablespoon lemon vlce , 1 teaspoon anion wka Vt V 7; Blend in Vi 2 caps cvbedf cooked chicken JJa.alafJ:, ya cvp diced green peppor -- Place over the pan of simmering water. to keep hot Provide wooden Pjcborfancy. cocktail -' picks to spear the meat balls. If desired, accompany meat balls with crackers or : . thin, small slices of About 3 doz. meat balls jrye-breadL- :; . 1 cap qvfck chicken broth (dU- ly, 1 chicken bowKlon cube In 1 p hoVwater) DicV eiugli celery, green pepper, and nimiento to vield -- t-- cap batter or margarine rrepare ana sev asiae . I " bf Vi .'-".- . blazer over direct h heat Cut Into cubes and set aside enough . cooked chicken to yield . s - When meat balls are browned, pour off S3i euc Melt in the chafing-dis- . Set out a chafing dish. ailaipiaa),liiih Add the meat balls and brown, shaking blazer frequently to produce even brown- ing and to keep balls round.' ; 'T..T-T- 1 """"T;"" 3"'jirej?i' j - - - "Sy4' tsc?a tc!cs ChicUen b f, as:, baataa Shape meat mixture into balls about to. in diameter.' 2 2 fzt!c:pss trow txz:pcs praporad baraa-radltdraps fabasca sawce',,'" . " toother in a bowl; set cr? ketcav? 1 6to8tervings - u 1. &ylft 1 Va tri- - Ki Set out a chsSnj dish. For -- c Return to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. Add the chicken mixtureJ Place over simmering water; heat until thoroughly heated, stirring occasionally. Keep mixture hot in chafing-dis- h over the pan of simmering water; blazer ; Serve over slices of toast or toasted, split English muffins, 4 to - -- .L.' . .. . angles. j - crab. meat andL cookinjature slowly until crab meat is thoroughly heated.1 'Add-t- blazer C;t mirture ia the chia3-dis- h ever tha pra cf daracriaj water and keep 3 t:rris. ; hit - V Ctrve en tzzzi trhrcles. Garnish with - . j to stantly; cook 1 to 2 min. longer. Vigor- ously stir about 3 tablespoons of hot mix- - fiw cs tiae. ; t$pooii Wercstrihir Return mixture to heat Bring rapidly boiling over direct heat stirring . . .. con-- '- starry r.rs V.srcsfm?.!re savee mtfrd heat. Add graduaUy(vwhile stirring td .iV t;r-t- 3 tflttpoasatt tiMpoow dry i Ibrer oyer direct chs-dh- h . . tre rrriTV'.t.-- ec- -3 blazer over direct Heat in the chafing-dis- h ' ' heat tetter cr ccrtsla1 ; tbecrtent p::?er. cjJj ca eJs Ilr-- t " wtoboMf Vi-a- a. 2cps,ciraJnod) - Vi VThm f . v t-.- ro y 6$roing$ j -- |