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Show " V v::-;ji- 3f Cvlinry Arti Iftttttvt ' tooo foe Set out a shallow saucepan and a baking dish. Shred and set aside 4 ox. process Cheddar cheese (about cup, shredded) Wash, break off ends, and French (cut lengthwise into fine strips) lb. (about 3 cups) green beans Cook in a small amount of boiling salted water, loosely covered, for 15 to 20 min., or until just tender. Meanwhile, heat in the saucepan 2 tablespoons butter Add and cook over medium heat until onion is transparent, occasionally moving and turning with a spoon 2 tablespoons minced onion medium-siz- e qt. 1 1 Blend in tablespoon flour teaspoon salt V) teaspoon paprika teaspoon Accent ' teaspoon dry mustard Vi teaspoon Worcestershire sauce Heat until mixture bubbles, stirring constantly. Remove from heat. Add gradually, stirring in 1 cup undiluted evaporated milk Return to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. When beans are tender, drain, if necessary, and add to sauce. Toss mixture gently with a spoon to mix well. Spoon into the baking dish. Sprinkle with the shredded cheese and 2 tablespoons Ant, dry bread crumbs Set temperature control of range at Broil (500F or higher). Put baking dish into broiler with top of mixture 2 to 3 in. from source of heat. 1 'j Broil about 5 min., or until bread crumbs are lightly browned and cheese is melted. 4 to 6 servings Areado-Gr- a Set out a qt. Molded pefruit Salad mold. Have ready cup grapefruit sections, cut 1 Vi pieces cup grapefruit juice Empty into a bowl 1 d pkg. gelatin Add and stir until gelatin is completely dissolved Va cups very hot water Y4 teaspoon salt Stir in the grapefruit juice. Cool mixture; then chill in refrigerator lemon-flavore- 1 or in a pan of ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If placed in refrigerator, stir occasionally; if placed over ice and water, stir frequently. , w - I 1 1 " Lightly oil the mold with salad or cooking oil (not olive oil); set aside to drain. Rinse, peel, cut into halves, remove pits, and dice 2 small avocados (about 1 j cups, diced ) When gelatin mixture is of the desired consistency, gently mix in the grapefruit - M " f . sections and diced avocado. Turn into the prepared mold and chill in refrigerator until firm. To unmold, run tip of knife around top edge of mold. Invert onto chilled serving plate. If necessary, wet a clean towel in hot water and wring it almost dry. Lay hot towel over mold for a few seconds. If mold does not loosen, repeat. 6 to 8 servings J - ;- -s : T? Fluff u Cit run Salad Oreuing This is delightful with the Molded fruit-sala- Avocado-- Salad, or with any other combination, molded or not. Grapefruit d Set a bowl and beater in the refrigerator to chill. Just before serving, blend together 3 toblespoons honey 2 to 3 teaspoons lemon or lime iuice Using the chilled bowl and beater, beat until cream is of medium consistency ( piles softly ) V cup chilled whipping cream Beat the honey mixture into the cream with the final few strokes. A bout l'4 cups dressing Ampuragum Polonalne Enhance the delicate flavor of freshly cooked asparagus with delicious Polonaise topping. It's good with broccoli, green beans, and cauliflower, too. V hard-cook- lil II -- . .' ed ) to 3 tablespoons butter the bread crumbs and heat over medium heat, moving and turning gently with a spoon, until crumbs are lightly browned. Remove from heat and mix in the chopped egg and Vi teaspoon salt Few grains pepper Immediately spoon over freshly cooked, buttered asparagus. 2 Add Family Weekly. April 14. 1957 4w 3. 13 o . c ,: - ? ..v , Briplilrn with lerr'-- ' Light as a bubble lf fluffy-lig- ht no other pudding is delight fully different! So easy to digeBt never, never heavy. egg, finely chopped cup fine soft or dry bread crumbs ( 1 to 2 slices bread Heat in a small skillet ' . ... Have ready Set out in ' : :A(J? I.' fireem Bean Supreme S I VA--- " .V3 . f ?V ;v . MELANIE DE PIOFT. Oir i . po MINUTE TAPIOCA 1 It's nourishing .with fresh eggs 'n milk, but not . loaded with calories. Kids love it! It's so versatile .changes its personality easily . . with toppings, sauces, flavorings, fruits. New quick recipe on lox' TODAY'S QUICK-AND-EAS- Y A An pnMtvn of nrJ oecte MINUTE TAPIOCA CREAM |