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Show HnxiES HI IS IE ' w K v.J t i We drafted a special taste panel of fathers to put their authentic Stamp of Approval on this Family Weekly Cookbook of timely BASE RECIPE . r my jar screw-to- p cup plus 2 tablespoons salad oil 4 vinegar teaspoon Worcestershire sauce 1 V teaspoons sugar teaspoon salt y, teaspoon paprika ya teaspoon dry mustard teaspoon pepper Cover jar tightly and shake vigorously to blend well. 1 ', Blend together until smooth 2', ox. (about y2 cup ) crumbled Roquefort cheese 2 teaspoons water When cheese is smooth, add dressing gradually, blending well after each addition. Serve immediately. About cup dressing Roquefort French Dressing II ttolled Illb ttoast of Deel Set out a shallow roasting pan with a rack in it. Wipe with a damp clean cloth Rolled rib roast of beef Place roast, fat side up, on the rack. Season with a mixture of 1 Vi teaspoons salt 1 teaspoon Accent Vt teaspoon pepper thermometer in center Insert roast-me- at of thickest part of lean; be sure bulb does not rest in fat Roast uncovered at 300'F, allowing 28 to 32 min. per pound for rare, 34 to 38 min. per pound for medium, and 40 to 45 meat. Also, min. per pound for well-do- ne roast-meat thermomroast is done when eter registers 140F for rare, 160F for meat. medium, and 170aF for well-done Remove roast from oven; remove thermometer. Let roast stand 20 to 30 min. before serving; this allows meat to absorb its juices and become easier to carve. 16 Family Weekly, June 9, 1957 Meat drippings may be used for Yorkshire Pudding or for gravy. Note: If using a standing rib roast of beef, have meat dealer loosen chine bone to make carving easier. Be sure meat thermometer does not rest on bone. Decrease time allowance for roasting about 12 min. per pound. Follow Base Recipe. Blend only IV4 oz. Roquefort cheese with 1 teaspoon water. Chop remaining IV4 oz. of Roquefort cheese after thorough chilling. Add chopped cheese to completed Roquefort French Dressing. Do not mix but spoon immediately over salad. pare, and cut into Inna-Wa- sh, thin crosswise slices Yorknhlre Pudding Pour into an Hx7xlMj-i- n. baking dish and keep hot y4 cup hot drippings from roast beef Beat until thick and piled softly 2 eggs Add to beaten eggs and beat with rotary beater until smooth 1 1 cup milk cup sifted flour teaspoon salt Pour into baking dish over hot meat drippings. Vi F 30 to 40 min., or until Bake at puffed and golden brown. 400 Cut into 'squares and serve immediately 8 servings with roast beef. carrots. scrape, and notch 8 medium-siz- e Cut into crosswise slices. Cook covered about 5 min. in boiling salted water, to barely cover. Drain, reserving V cup liquid. Add the reserved liquid to carrots with 2 tablespoons butter and 1 teaspoon sugar. Cover and simmer for 15 min., or until carrots are tender. Mix together 1 cup cream, Vs teaegg yolk, beaten, spoon nutmeg, V teaspoon salt, a few grains white pepper, and 2 teaspoons chopped parsley. Add to carrots and heat thoroughly. Serve immediately in sauce-dishe- s. Vegetable, of cournel Potatoes 6 to 8 medium-siz- e (about 6 cups, sliced). Dry thoroughly with absorbent paper. Ar- potatoes range even layers of potatoes in a buttered casserole, overlapping slices in each layer about Yi in. Sprinkle each layer with a mixture of salt, pepper, and Accent. Dot layers generously with Vz cup butter or margarine. 2-- qt. To notch carrots: Make 3 or 4 lengthwise cuts at evenly spaced intervals around each carrot and remove small wedge-shape- d strips before slicing. Bake at 425 F 40 to 60 min., or until potatoes are tender and golden brown. To remove from casserole for serving, run spatula around edge to loosen. Invert onto warm serving plate. min. before roast is done, wash, pare, and cut into halves 6 medium-siz- e potatoes, or use 12 small whole potatoes. In covered Oven-Browne- d Potatoes-Abo- ut 40 recipes. Bake 40 to 60 min., or until potatoes are tender, turning occasionally and basting with drippings in roasting pan. Remove potatoes from oven. If not brown enough, set temperature control of range at Broil (500F or higher). Broil potatoes in a small shallow baking pan 2 to 3 min., or until browned, turning frequently and basting with the meat drippings. Baked Potatoes -- Wash and scrub with a potatoes. vegetable brush 6 medium-siz- e with absorbent paper. Rub Dry potatoes potatoes well with about 1 tablespoon fat. Place potatoes on rack in oven and bake at 425F 45 to 60 min., or until potatoes are soft when pressed with fingers (protected from heat by paper napkin). Remove potatoes from oven. To make each potato mealier, gently roll it back and forth on a flat surface. Cut a small cross in skin on top. Squeeze sides until .mealy portion is visible. Top generously with butter or thick sour cream. Festive Creamy Carrols-Wa- sh, pare or or olive oil 2 tablespoons lemon (uice or cider J n saucepan, cook potatoes in boiling salted water to cover (1 teaspoon salt per qt. water) for only 10 min. Drain potatoes and put into drippings in roasting pan. Roqueiori French Drettnlng Combine in a food-for-me- and break lb. yellow off and discard ends from wax or green beans. Cut diagonally into n. pieces. Cook beans loosely covered in a small amount of boiling salted water 15 to 20 min., or until beans are tender. Drain, if necessary, and set beans aside to keep warm. Hot Sweet-So- ur Beans-Wa- sh, 1 2-i- ? |