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Show Lamb Soutile c A $10 PRIZE-WINNIN- G ,1 from a Family Weekly reader, v'-'- J I V"N Mri. U. A. wnmoK, ' a An tfbHeat RECIPE PREPARED-MI- X the bowl is partially inverted BASfKfCPf I f . .,per 9nt waterfor' rmwrnl boiling-wate- wkltes 1 Gently spread sauce over beaten egg whites. To carefully fold mixture together, use flexible spatula or rubber scraper and slip it down side of bowl to bottom. Turn bowl quarter turn. Lift "spatula through mixture along side of bowl with blade parallel to surface. Turn spatula over to fold lifted mixture across material on surface. Cut down and under; turn bowl and repeat process until all ingredients are just blended. With every fourth stroke, bring spatula up through center. Do not stir. Turn mixture into casseroleSf-- Put casserole into a deep pan and place on oven rack. Pour boiling water into pan to level of mixture in casserole. 4 egoj dn not crease. bath. . r, through medium blade of food chop- and set aside enough cooked lamb to' i AfL-Ly- 2 caps ,roond cooktd lamb 272 West Ivy Street, New Haven 11, Connecticut Melt In a saucepan over low heat cap bntttr or margarine Blend in " V cap Hair Vj teaspoon oaloa tolt Va teaspoon toll Vt teaspeoa groaad astmeg Few grains pepper Heat until mixture bubbles. Remove from heat Add gradually, while stirring con- -stantly - -- - v . 1 cap milk Return to heat and bring rapidly to boiling, stirring constantly. Xook 1 to 2 min, longer. Set aside to cool slightly. Blend the'ground lamb into the sauce. . V Quick Brown Itread - TMs delicious brown bread combines two 10x5x3-1x- Set out " 1 1. loaf pan. pkg. prepared yeast-ro- ll Soften the yeast in - Vs cup warm water nix . .. (HO'Fto U$F) " . -- water" - -- Let stand 5 to 10 min. Put the remaining contents of yeast-ro- ll mix package into a large bowl. Add con- tents of 1 pkg. prepared gingerbread mix Add and stir in Va cap (about 4 ox,) dark, seedless r" "ralslas Add to dry ingredients, mix thoroughly , I V caps Add the softened yeast and mix welL Cover bowl with ' waxed paper, then a clean towel; let stand in a warm place J (about 80'F) until very light and bubbly (about 1 hr.). Lightly grease the loaf pan. Turn the dough into the greased pan. Cover and let stand in a warm place (about 80F) for 30 min. ... prepared mixes to achieve topnotch flavor. Set out a - Bake at 375T about -- Beat, until very thick and 40 min. : Remove bread from oven. Run a spatula" around sides of pan. Cover pan with cooling rack; invert and remove pan. Turn right-sid- e up and set on cooling "rack to cool completely. Or," if desired, serve warm. v One I0x5-t- V "1 " Beat . 6 ' "V l 'Tmmimi Follow Base Recipe. Substitute ground cooked tongue for the lamb. Omit nutmeg in sauce. Grate 2 oz cheese (Vi cup grated cheese). Add all at one time to slightly7xooled saucrjblending- until rounded peaks "are formed (jr?niwi to 8 servings ed -- until cheese is melted. and the egg whites do not slide when wrnc oiiife ' ;"1,M Serve immediately. . Slowly spoon sauce into beaten egg yolks, while beating vigorously with a spoon. .. - . " 3 tablespoons minced parsley loaf n. lemon-color- Bake" at 350T 40 to 50 min:; or until a silver knife comes out clean when inserted halfway between center and edge of casserole. rcKinc I - 'T fiiil.A , kj 4 : r fli,-..- CT!3 n .J JE"St o) 3 rri i4 A , ' - ' 1 " 1m q Hera's why: Premium Saltines arc tastier, ;Nabisco bakes flavor right in! Crlsper-- in , packets. Fresher make the faucet test! Take several crackers out of packet, packet, hold under faucet. Cracker guy crispr Why don't you try xm rmr ween mois-turc-pro- of re-clo- NATIONAL BISCUIT ..;?L.'jwik'-- . L iiirniiitiJiim-itefe- j' ' m COMPANY |