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Show mm Halted Ilam Slice 2. Insert whole cloves in ham slice at TO PREPARE: 15 ION. TO BAKE: unt. a 1 slice smoked horn, cut (Allow to intervals. 3. Sprinkle a mixture of brown sugar, bread crumbs, raisins, and mustard evenly "over ham. Carefully pour 1 cup orange juice over ham. 4. Bake at 300F 45 min, basting occasionally with liquid in baking pan. 5. Blend remaining orange juice with cornstarch. Remove ham from oven and, mixture over surface.;' pour onmge-juic- e 6. Return ham to oven for 20 min., or until liquid is thickened and clear. Remove cloves before serving. 1-i- 1 19 In. thick lb. per serving) Whole cloves 2 tablespoons brown sugar 2 tablespoons fin dry brood crumb 2 tablespoons raUbts Va teaspoon dry mustard ... ! cup orange uko toaspoon cornstarch 1. Place ham slice In an llx7xl-in1 . baking pan. n. pj MCiri TO PREPARE: 15 ION. TO HEAT: 2 MIN. pkgs. frozen asparagus Vi cup buttor or margarine Vt boat 2 os.) grated Parmosan or Romano choose 1 toaspoon salt Vt toaspoon black pepper toaspoon Accent 10-o- x. ' M ELAN IE OE ttOFT, Director, Culiiury Arti Imtitgt Fresh Corn Pudding An'earceaent aecompaiument for roast ham and broiled steaks or chops. TO PREPARE: 20 MIN. TO BAKE: 40 MDf. Heat the butter in a large skillet Add Soars fresh com (or enough to the onion and celery and cook over meyield 2 cups cut corn) dium heat until onion is transparent: occasionally move cop finely chopped onion 4. Blend in a mixture of the flour, salt, cup finely chopped celery Accent, and paprika. Heat until mixture ' 2 tablespoons flour bubbles. Remove from heat and add the 1 salt toaspoon milk gradually, blending in. Return to '4 teaspoon Accent heat and cook rapidly, stirring conteaspoon paprika stantly, until sauce thickens. Cook 1 to 2 1 cup milk min. longer. Remove from heat 2 tablespoons cut parsley 5. Mix in the corn and parsley. Carefully 2 eggs, weH beaten (until thick and fold in the beaten eggs. Turn corn mixpiled softly) ture, into the prepared casserole. Vj cup fmo dry broad crumbs 6. Sprinkle a mixture of the bread cup gratod sharp Cheddar cheese crumbs and cheese around outside edge 1. Grease a casserole. of corn mixture. 2. Remove husks, silk, and blemishes 7. Bake at 350F 40 min., or until a silver from the corn. Carefully cut off lf knife comes out clean when inserted of corn kernels. Use dull edge of a knife halfway between center and edge of casblade to scrape remaining pulp and milk. serole. Serve hot About 6 servings . 1. Butter a casserole. Cook 2. asparagus according 1-- 5-- 10 V m ut - Asparagus Parmesan COMVfMHHCI aw qt. to direc- tions on package. Drain, if necessary. 3. Melt butter in a small saucepan and add to casserole. Place cooked asparagus in the casserole and sprinkle with a mixture of the Parmesan cheese, salt, pee- per, and Accent 4. Heat in a 450 F. oven 5 to 10 min., or until cheese is melted. About 6 servings . 2-- qt top-ha- Better Breakfasts As traditional as hunting itself, breakfast is a d Meal in the fire-l-it lodges where Autumn hunters swap tall tales and drink hot black coffee in the cold, early mom. r-- man-size- Breakfast can be fun . . . a daily adventure in good eating! Family Weekly suggests; Build each breakfast around a basic pattern that supplies to d of the day's food needs. By all means, take the time to really enjoy it. The adequate breakfast with fruit or juice, meat or eggs, enriched cereal or bread, and milk toil! give your family necessary energy and essential nutrients. The breakfast menu should provide nourishment but delicious flavor and the right kind of food. Add high interest to breakfast with . . . one-four- th one-thir- not-on- Better Breakfast Special CONVINIINCI fOOO If CIM TO PREPARE: 20 MIN. 4 ox. chipped beef teaspoon' dry mustard Vt cup' cream wx I''", f iX fe3 " ; yS1 V 7 cup shredded sharp Cheddar choose English muffins Cut chipped beef into coarse shreds with scissors. Place in ari skillet having a cover. 2. Sprinkle the mustard evenly over the chipped beef ; pour cream over. beef. 3.' Cook slowly about 10 min., until cream is absorbed but the beef is still moist 4. Break each egg separately into .a saucer. Carefully slip egg onto the hot beef. Sprinkle about 1 tablespoon of the cheese around each egg. 5. Cover and cook over low heat about 5 7 min., until eggs are set 6. Serve hot oh buttered, toasted English muffins. 4 servings 1. 8-i- n. r 14 FamUy Weekly, September 14,195 ly |