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Show Ftxmlly WeeJcljf CooJdXxxU SOUO CREAM SCRAr.ISLED EGGS MELANIE DE PROFT, Food Editor TO PRXPAKZ AND COOK: C happy, Kos 20 1HN. ens cup thick sour cream 1 teaspoon prepared mosUrd Vx teaspoon salt teaspoon black pepper 2 tablespoons minced onion or chopped chives ' 2 tablespoons batter cup coarsely chopped ripe olives Put eggs, sour cream, mustard, salt, and pepper into a bowl Beat with rotary beater just until blended. Blend in the onion or chives. 1. 2. Heat an Designed to tempt appetites, imaginatively flavored food is a pleasure to serve. ' n. V A" I ? J9 t ii' ''iS .y PARSLEYED SCRAMBLED EGGS Follow recipe for Sour Cream Scrambled Eggs. Use the minced onion. Blend 2 tablespoons minced parsley into the egg mixture. COTTAGE CHEESE SCRAMBLED EGGS Follow recipe for Sour Cream Scrambled Eggs. Add 6 tablespoons milk to the eggs. Omit sour cream and prepared mustard; increase salt to teaspoon. Use the chives. Blend 1 cup cream-sty- le cottage cheese into the egg mixture. 1ft J 10-i- ( ... r - to skillet until just hot enough to sizzle a drop of water. Melt butter in skillet 3. Pour in egg mixture and cook slowly over low heat With a fork or spoon lift mixture from bot tom and sides of pan as it thickens, allowing uncooked part to flow to bottom. Avoid constant stirring. Cook until eggs are thick and creamy throughout, but still moist. Remove from heat and fold in the olives Serve immediately on hot, buttered toast About 4 servings v 8- .?"' ', - t "SI v .. CHICKEN LIVERS AND MUSHROOMS TO PREPARE AND COOK! ..J .-- 2 lbs. chicken livers cup flour 1 teaspoon salt Va M)' i ..... , ' , y-- " fOs ' ' V V-- !1 I e - - 29, 1959 ly. ''.' J '"WW- M J mm i .1. ' teaspoon white pepper : teaspoon Accent cup butter medium-siz- bag-containi- -- s family Weekly, March L A4'f a'l ;.i:!i d.v" A ' f it ..i afXN. e mushrooms, cleaned, sliced, and delicately browned in butter 1. Rinse chicken livers with cold water and drain on absorbent paper. (Properly cleaned livers should have no trace of green gall, the substance which might cause a bitter taste.) 2. To coat evenly, shake the chicken livers in a a mixture of flour, salt, plastic pepper, and Accent. X Heat butter in a large skillet over low heat Place chicken livers in skillet Cook about 10 min., 12 l i , 30 M 1 - ng or until chicken livers are lightly browned and tender; occasionally move and turn with a spoon. 4. When livers are browned, arrange on a warm serving platter. Top with the mushrooms and sprinkle with chopped parsley. Serve immediately. About 6 servings Note: For extra flavor, marinate chicken livers in 1 cup cream in refrigerator 12 hrs., or overnight Drain livers and coat with flour mixture. Spiced fruits, eggs with sausage, and symbolic hot cross muffins are delicious Easter-bruneating. ch |