OCR Text |
Show Spicy Orange-Bologn- MM Roll a KM Swiss Green Beans TO PREPARE MIIIINS 1 TO PREPARE: '4 1 Vj y4 X Va Vi '4 1 Vj 'a 1 25 MIN. TO BAKE: 45 MIN. cup firmly packed brown sugar teaspoons grated orange peel (grated through colored part only) cup Instant minced onion . teaspoon dry mustard (easpoon ground cloves teaspoon Worcestershire sauce can (about 1 cup) tomato sauce cup orange juice ; 8-o- x. cup water I Vj -- lb. roll off ":( bologna Mix together in a "hea vy saucepan the sugar, grated peel, onion, mustard, cloves, Worcestershire sauce, tomato sauce, orange juice, and water. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer uncovered about 15 min.; stir occasionally. 2. Meanwhile, carefully remove skin from bologna. Score surface of bologna roll by making diagonal cuts to form diamond pattern. Place bologna in a shallow baking dish and pour the hot sauce over it. 3. Bake at 350F 45 min., or until thoroughly heated, basting occasionally with the sauce. Garnish with overlapping slices. About 6 servings quartered-orang- e 1. - : 15 MIN. . M ELAN IE OE PROFT. Director Culinirv Arti Inttituta ejoi . TO HEAT : 15 MIN. can green beans, drained lb. tablespoons butter or margarine tablespoons flour ' 1 teaspoon salt teaspoon white pepper y4 teaspoon Accent 1 , cup thick jour cream 1 teaspoon prepared mustard 1 tablespoon butter or margarine cup fine dry bread crumbs Vi cup (about 2 ox.) grated Swiss cheese 2 tablespoons instant minced onion 1. Grease a small baking dish. 2. Heat the 2 tablespoons butter in a saucepan. Blend in a mixture of flour, salt, white pepper, and Accent. Heat until mixture bubbles. 'Remove from heat. Add the sour cream and mustard gradually, stirring constantly. Heat thoroughly, stirring constantly. Do not boil. 3. Heat the butter in asmall skillet. Mix in the bread crumbs; stir frequently until toasted. Set aside. 4. Add the beans, cheese, and onion to the sauce. Toss gently until well mixed. . Turn into baking dish. Top with the toasted crumbs. 5. Heat thoroughly in a 350F oven 4 servings about 15 min. 2 2 T Salad Tuna-Ma-e TO PREPARE: 25 MIN. TO CHILL: Scalloped Tomatoes 3-- 4 TO PREPARE: 20 MIN. HRS. 1 e) . ed 'j 'j qt 'j in refrigerator about 2 over mixture. 3. Heat butter in a skillet. Add toast cubes and toss until all sides are coated. 4. Top sour cream with toast cubes. Sprinkle with parsley flakes. 5. Heat thoroughly in a 325F oven about 20 min. Serve in sauce dishes. About 6 servings hrs. x2. To complete salad, combine remaining ingredients in a bowl. Add tuna mixture and lightly toss all ingredients together.! Chill thoroughly. About 6 servings Which one is the Dromedary u-ineerore- TO HEAT: 20 MIN. cut In 14- - to 3 slices crisp toast, 'fin. . cubes 1 cup (2 medium-sixchopped onion 1 No. 2!j can tomatoes, drained and cut in pieces with a spoon crumbs y3 cup cheese-crack- er 1 tablespoon parsley flakes 1 teaspoons sugar 1 , teaspoon seasoned salt 1 cup thick sour cream 2 tablespoons butter Parsley flakes 1. Grease a shallow lYi-baking dish. ' 2. Mix the chopped onion, tomatoes, cracker crumbs, and a mixture of parsley flakes, sugar, and seasoned salt in the. baking dish.' Spoon sour cream evenly 6 yi ox. can tuna, drained and flaked ; tablespoons salad oil 6 tablespoons lemon ulce 1 teaspoon salt . yi teaspoon black pepper 'a teaspoon onion uice 1 teaspoon celery seed 2 hard-cookeggs, sliced shell macaroni, cooked cup (about 1 cup, cooked) cup sliced ripe olives cup diced green popper I Vj tablespoons chopped pimiento Vi cup diced celery cup chopped salted pecans cup salad dressing or mayonnaise 1. Mix together in a bowl until well blended the salad oil, lemon juice, salt, pepper, onion juice, and celery seed. Add tuna and toss lightly. Cover and chill 1 -- c aa Compare the color! Compare the texture! Compare the taste! One glance tells you which is the real ginger bread. Dromedary s darker, richer color means deeper, heartier flavor. And only Dromedary Gingerbread gives you such goodness with just one minute's mixing time. old-fashion- L D Jl 1 fiWctBBnui"1 "VUrlf I Not this! Pale color means pale taste! This gingerbread was baked with a competitive mix. If you like a bland appearance and weak flavor, this is the kind of gingerbread for you but it won't satisfy a. real gingerbread appetite. This is the real, dark, hearty r CS old-fashion- - X I ANO USED AI WNMOtt n y 2 1 ed old-tim- Washington-Lewi- s '- JNSMKOSYTHlia0MAIr. A .r gingerbread you get only from Dromedary. Loaded with golden - Brown molasses and tangy Jamaica ginger for that true gingerbread taste. ! Real . gingerbread texture, too Only Dromedary Gingerbread Mix ' e gives you real gingerbread taste! Dromedary received the rights to thi recipe in return for its contributions to the 4 r '' ed Chapter, D.A.R. and the Kenmore Association, Inc. You'll find a valuable coupon entitling you to a big saving on either Dromedary six-ce- nt Gingerbread Mix or delicious, Dromedary Pound Cake Mix inside every box of Nabisco Graham Crackers. easy-to-ba- A Product of National ftbcvit Company b. a |