OCR Text |
Show .s " . - ; - - - ;v- IS FOR MARCH 4 1 AJx March, tender, succulent, garde Summer fruits and vegetables ma In ) J) long, discouraging way off. But appetites can still be whetted and satisfied by "just wonderful food" dSc the recipes you' find on these pages. Nf -- like AijAsafJ Knhlrabi irith Sour Cream One o the most delicate of vegetables, kohlrabi becomes a gourmet dish when served iri th this smooth and luscious sauce. sour-crea- m Set out a Large skillet having a cover. ; ' - . ( f v Jit - JT- ?r j - - t . 1 in. UDu(arlct Here w ay ng Trim off leaves and stems, wash, and pare i lb. (about S mdium-si- x ) kohlrabi cubes. Heat in the skillet Cut into 3 tablespoons batter Add kohlrabi and cook about 2 min., moving and turning pieces with a spoon; then add V4 cup hot water Vi teaspoon salt V4 teaspoon Accent ". - tight-fitti- Cover tightly and cook at a moderate rate about 10 min.. or until tender. (There should be no water to drain off at the end of cooking.) Meanwhile, blend together cup thick sour cream and a mixture of tablespoon flour V teaspoon Accent ( teaspoon cayenne pepper Push kohlrabi to one side of skillet; add the mixture gradually to the remaining butter, stirring constantly. 1 sour-crea- m When well blended, stir in the kohlrabi and cook, constantly moving and turning with a spoon, until sauce becomes thicker. 6 servings Cook 1 to 2 min. longer. . V l.vmnn Crunrh DrHBrrf --l ? Cot into a 000 poa Grease bottom and sides ot an square baking pan. For Lrmon Mixture Mix together in the top of a double boiler cup sugar 3 tablespoons flour Vl teaspoon salt Add gradually, stirring until smooth 1 cup water Stirring constantly, bring mixture rapidly to boiling over direct heat and cook n. ' Add mm! cofli C-- 3 cr"jt. i. ; s : r- - z for : ' 1.: Bwt until jBixturt i:-? , V i ttea ir"X C ' to Z lain, lncr. R-- 5 ' and dd t cup f a .. "Vnhd. Add the ham, THer-lH- : rr-re Turn mixtur into th nwiwle, J. 4-r- . r - -- i - di.J Bake t ' 1 the to at S50T mood 2923 minW t .r-- Caa: 4- or until iiatod tijrOCh. f ,VU 2.. 'K f "r " '' Garnish center of eaoeroe If daaired, wUJ (See rBa aww pmftpmr, and a'sprif of aaratay." M awelwaiy family W'erklw. Mar rf 0. I$7 rata .. m ' 3 min. Remove from heat and vigorously stir about 3 tablespoons of hot mixture into 2 eggs, well beaten Immediately blend into mixture in double boiler. Set over simmering water and cook 3 to 5 min., stirring slowly to keep mixture cooking evenly. Remove from heat and stir in Vj cup lemon juice teaspoon grated lemon peel (grated through colored part only; white part Is bitter ) Set aside to cool while preparing crunch mixture. 1 For Crunch Mixture Crush to make fine it crumbs cup wheat flakes Grate and set aside Vj cup (about 2 os. ) walnuts Chop finely and set aside Vi cup moist shredded coconut Sift together and set aside cup sifted flour V, teaspoon salt Cream until softened Vl cup butter Add gradually, creaming until fluffy after each addition 1 cup firmly packed brown sugar Add flour mixture in fourths, mixing well after each addition. Add and mix thoroughly the wheat flakes, nuts, and coconut. 1 1 To Complete Deswrl Line bottom of the baking pan with one third of the crunch mixture. Cover with the le'mon mixture, spreading to form an even layer. Top with remaining crunch mixture. Bake at 350F 40 min., or until lightly browned. Serve warm or cold, with or without plain or whipped cream. i4bout 8 servings |