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Show MILAN IE OE for MALI OWEBvoh ..for an T wf F St W rOFTr Director Culiasry Arts Institute Tin ' I w7 fcw.V: slop- i Y;''i ) . b v baking soda teaspoon cream of tartar V4 toaapoon fait 3oag 1 'a tablespoons Chili and Spaghetti 1 11 i 2 yTSSw 1 leap thick soar vanilla extract teaspoons salt 'jteaspoon popper it cream y teaspoon cayenne pepper 1. Sift flour, baking soda, cream of just until blended after each addition, alternately add dry ingredients in fourths, sour cream in thirds to egg 3. Stirring Use a proparacl cookio mix or reaay-to-baconwnerclat cookio dough. Before baking, decorate each cookie with gvm-drocut in pieces, or tomltwoot choc-olo- to piocos. Bake according to package ke pt, directions. Wattle Saadae Dessert Heat proparod ffrasan waCWs, Top with scoops of vanlMa and itrawborry Ico craam. Spoon swootonad paach or apricot pvraa over top and sprinkle with chopped not. Garlle-Duttere- d Popcorn 3 cvps froikly PPPI popcorn y cap batter ' 1 clava garlic, split 1 tablotpoon choppod partloy Put butter and garlic into a skillet Heat until butter is melted. 1. 2. Mix in the parsley. Remove garlic Pour butter mixture over popcorn and About 3 cups popcorn lightly toss. 12 Family Weekly, October 27, 1957 to 2 tablespoon fat Vi lb. graand baaf 1 y4 teaspoons aragano teaspoon garlic salt '4 teaspoon salt y4 teaspoon popper y4 teaspoon Accent y4 cup (6 ox. can) tomato paste 1 Ready-to-ba- ke blscwlti (1 t-o- x. containor) 5 slices sharp Cheddar choose, cut lengthwise In quarters Heat fat in a skillet Add ground beef and cook over medium heat until browned, breaking into small pieces with 1. a spoon. 2. Remove from heat Sprinkle evenly with a mixture of the oregano, garlic salt, salt, pepper, and Accent; mix together. Stir in the tomato paste. rounds and 3. Pat biscuits into place on baking sheets. Spoon 3 tablespoons of the meat mixture onto each round. Arrange 2 cheese strips over each. 4. Bake at 450F 8 to 10 min. Serve im10 snacks mediately. 4-- in. mixture. Dough will be soft. (If necessary add additional flour, but keep dough as soft as can be easily handled.) Chill dough in refrigerator about 1 hr. fill g, 4. About 20 min. before er a deep saucepan or automatic deep-fryfull with hydro-genatone-ha- lf to vegetable shortening, lard, or g. Heat fat cooking oil for slowly to 365F. When using automatic follow manufacturers' direcr, tions for amount of fat and timing. 5. Turn chilled dough onto a lightly floured surface. Handling very lightly, roll dough Vi in. thick and cut with a lightly floured doughnut cutter. 6. Deep-fr- y doughnuts and "holes" in heated fat Fry only as many at one time as will float uncrowded one layer deep 2 to 3 min., or until in the fat Deep-fr- y lightly browned. Turn doughnuts with a fork as they rise to surface (do not pierce) and several times during cooking. 7. Lift from fat with tongs or 'slotted spoon. Drain doughnuts and "holes" over fat for a few seconds before removing to absorbent paper. t. Serve plain or sugared. About 2 dot. doughnuts plus "holes" deep-fryin- two-thir- ds ed deep-fryin- deep-frye- 1 1 1 water 'jVj qts. teaspoons salt cup (4 ox.) uncooked spaghetti (broken In short lengths) in a large skillet Add onion and cook until onion is transparent, 1. Heat fat tion. Qulekbnrgers 2 cups ( 1 -- lb. can, drained) kidney beans 2 cups (1-lcam) tomatoes b. tartar, and salt together. Set aside. 2. Beat eggs and vanilla extract until thick and piled softly. Add sugar gradually, beating thoroughly after each addi- Jiffy Cookies wstsnw 2 tablespoons fat Vj cup chopped onion 1 lb. ground boaf 1 tablespoon chili powder 1 ! " aaao f ' teaspoon jr . y Frozen doughnuts should be served untH- in rtoo or three weeks to avoid any possi- ble flavor o rancidity. JhfcJ - IW r if mJg00?- " t r raVv' V'<f&i - i 66P ? V' ' .'J ; , '; y. -- tf w1 . - I occasionally moving and turning with a spoon. 2. Add the ground beef and cook over medium heat until lightly browned, breaking into small pieces with spoon. 3. Remove from heat. Sprinkle evenly with a mixture of the chili powder, salt, pepper, and cayenne pepper. Stir in the kidney beans and tomatoes. 4. Cover and simmer over low heat about 1 hr., stirring occasionally. 5. Heat water and salt to boiling in a large saucepan. Add spaghetti gradually. Boil rapidly, uncovered, 10 to 15 min., or until tender. Test tenderness by pressing a piece against side of pan with fork or spoon. Drain by turning spaghetti into a colander or sieve; rinse with hot water to remove loose starch. 6. Mix cooked spaghetti with chilli and allow to remain over low heat 10 to 15 min. for flavors to blend. Stir occasionally. 6 HOUDAY-IN-CHICAG- servings O RECIPE CONTEST Family Weekly readers For details of fabulous Grand Pdze, see page II. for Teen-A- ge |