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Show RECIPE A $10 from Family Weekly readers Helen L Grant and Annie Whitemare, 104 Manchester Ave., Danville, Va. PRIZE-WINNIN- Heat in a saucepan cup butter or marcup coarsely chopped garine; mix in cider onion, cup vinegar, 2Vi tablespoons sugar, and Vz teaspoon solt. Heat mixture to boiling, stirring well. Pour sauce over beans and toss lightly to coat spooning evenly. Serve immediately, sauce over beans. Strawberry Pie Set out a 9-i- pie pan. n. Prepare pie (your favorite Pastry for or a prepared mix ) recipe Divide pastry into halves and shape each into a ball. Roll one pastry ball for bottom crust; fit gently into pie pan. Roll second pastry ball into a rectangle about y in. thick and at least 10 in. long. Cut pastry vith sharp knife or pastry wheel into strips that are Vi in. wide. Set aside. ust Sort, rinse, drain, hull, and cut into halves 6 cups fresh, ripe strawberries Sprinkle over strawberries toblespoon lemon juice Gently toss with a mixture of 1 1 Vj G Chocolate Oatmeal Cookies cups sugar ooe roe nmxm 6 tablespoons flour 'a teaspoon salt Turn strawberry mixture into the prepared pastry shell, heaping slightly at center. Dot with 2 tablespoons butter or margarine Moisten edge of pastry shell. Arrange 5 pastry strips parallel to each other over top of pie, leaving about 1 in. between the strips. Gently twist each strip several times and press each end to edge of pastry shell. Repeat procedure with remaining pastry strips, placing them at right angles to the first strips. Trim the strips even with the edge of the pastry. Fold edge of bottom crust over ends of strips. Flute edge. Bake at 450F 10 min. Reduce heat to 350 F and bake 20 to 30 min. longer, or until pastry is light golden brown. Cool on cooling rack. r One 9-i- n. pie For 3 -- inch cookies, drop dough by table -spoonfuls rather than iedspoonjuts and bake about 18 minutes. Naturally, this size makes only 5 dozen. Lightly grease cookie sheets. Sift together and set aside 1 cup sifted flour 'a teaspoon salt Measure and set aside 3 cups uncooked rolled oats Cream together until butter is softened 1 cup butter 1 teaspoon vanilla extract Add gradually, creaming until fluffy after each addition cups sugar 'j Add in 1 thirds, beating thoroughly after about in. apart 2 Bake at 350F 12 to 15 min. Remove cookies to cooling racks. I bout 15 doz. n. cookies 2-i- Note: For variety, divide dough into portions. Mix one of the following into each portion: coarsely chopped nuts, semi-swe- et chocolate pieces, chopped dark, seedless raisins, chopped maraschino cherries, or chopped candled cherries and candied pineapple. 1 f i0, ftp arK '4 cup water Alternately add dry ingredients In two additions and water in one to creamed mixture. Mix thoroughly after each addition. Add the oats gradually, blending in. Drop by teaspoonfuls onto cookie sheets. '4 cup cocoa V IftaiBBaii hair Inn tnrin at m. It."- - each addition 1 egg, well beaten (until thick and piled softly) Measure SI? - ,1 ...Jk. "Us..: ' t A 7 m, Wv v-- 'c t . J 1 - if - r "vt;- n - - "e ( ' t r it--- 5- fa ii i" r - ITHWW try this NATIONAL BISCUIT COMPANY (K IZ short cut to hospitality! PASS THE CHEESE BASKET ! Just for fun, serve cheese-wlche(Brick cheese filled Blue wedges; Cheddar curves on with cream cheese); sticks of Swiss; parsley-toppeapple slices; Gouda wedges; Cheddar shaped Into "apples" and "pears." Smart accessory: a Pineapple cheese speared with more cheese tidbits. Serve all with Ritz Crackers, crisper, richer... the exactly right cracker for all foods. IT'S BETTER WITH RITZ. s d |