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Show 13 - Brand New Syrup Delicious Maple-- y Flavor - .v Crown Roast of Lamb with Minted to prepare: 4 Corn-Brea- d 30 min. Stuffing to roast: or a small amount of boiling salted water about 10 min., or until just tender. 2. Cook cauliflower and green beans according to directions on packages. r 3. To serve, arrange vegetables in a serving dish. Season with additional salt, if desired. Sprinkle almonds over topr Pouirmixturerof the: butter, lemon juice, and rosemary over vegetables. About 8 servings ABOUT 3 HRBr teaspoon salt in crumbs V4 teaspoon black 2 eggs, slightly pepper boaton 1 Vi teaspoons crushed- -, ft cup milk i dried mint 1-Vi . 5- - to 64bcrowtt cup chopped parsley roast of lamb 1. Combine corn-i-breacrumbs, eggs, milk, parsand ley, salt, pepper, mint; lightly toss together. 2. Place lamb, rib ends up, on a rack in a roasting cups corn-bro- ad Vi corn-muff- V- r - V1 1 'CT' . I I ; Broccoli Parmesan to prepare: pan. Fill with stuffing mixture. r 3. Roast at 300 F. 30 to 35 min. per lb., or until" meat thermometer registers 175 F. Gar- 'A F.-18- 00 5 ' nish with spiced fruits. About 6 servings 1 f - I " V' " " " . - , f J f 1 20 mtn. 2 - 10-o-x. pkgs. frozen broccoli spears 2 tablespoons butter or margarine 1 tablespoon minced onion 2 tablespoons flour Vx teaspoon salt Few. grains 'black teaspoon maroram cups milk 1 chicken bouillon cube V 1, cup shredded Parmesan choose 2 tablespoons shredded Parmesan choose Vc" IVi popper v- I mifafioii Maple Sy rap Vi - toaspoon dry mustard 1. Cook broccoli according to directions on pack'' ILSTKllVCroum Roost of Lamb, a ctif of jnieot yspecuMy jiirepdred by the meat dealer, is Stuffing. a regal and dramatic Easter entree servedlmth Minted Corn-Bre- ii(fw ad x - Family Veekly Cookbook heat-resista- Swiss Noodle Ring MELANIE DE PRO FT, Food Editor A $10 PRIZE-WINNIN- This hot ring mold will grace your buffet table and perfectly complement a platter of succulent ham slices. Either a fresh fruit or tossed green " salad will be a refreshing accompaniment. RECIPE G FROM A FAMILY WEEKLY READER Alberta Austin University, Ala. to prepare: to prepare: "... - 20 4 lbs. chickH . (m brm FOOD MCIM to ion. plcs nmd ls) 9 tabltpefii bvttr 2 tabUspeoMS flour odii! 1 . 1 Yt cup cbickan consommi 14b. can fmlt cocktail teaspoon tvrmoric i 3 cook: 30 maco . toaspoon ground cardamom toaspoon ground. ginger Va toaspoon Accent 4 shreds saffron dry-wi- th absorb--e- nt paper. 2. Heat butter in a large heavy skillet. Add the chicken pieces, skin side down, and turn as necessary to brown evenly. When browned, remove '? chicken and keep warm. 3. Blend flour into drippmgsTnkillerTIeanm mixture bubbles, stirring constantly. Add chicken consommi gradually, stirring constantly. Con- - - tinue stirring and bring rapidly to boiling. Cook 1 to" 2 ...mm.:longer.:Viii,l:-- , - 3 MIN. toaspoon dry mastard toaspoon ground IrRinse chickenrpieces and pat 'J 1 v:; 4. Mix in the fruit cocktail and a mixture of the remaining ingredients. Return chicken to skillet. Cover; simmer about 30 min., or until chicken is tender. Serve with fluffy cooked rice. About & tervmgt- - Va to 20 min. cup (about 2Vi ox.) medium noodles IK Vi loaspoon paprika caps milk 6 ox. Swiss cboasa, cut in piocos 2 oggs, well boaton fliltlNO to heat: to prepare: qt 1. Butter a ring mold. Heat water for boiling water bath. 2. Cook noodles according to directions on packr age. Drain and rinse. Spoon noodles into mold. a saucepan.- - Blend in flour,- salt, and paprika. Heat until mixture bubbles, stirring constantly. Remove from heat Add milk gradu- ally, stirring until blended. Bring rapidly to boil- 1-- ' ........ , "x - ' 30 min. 2 10-o-z. pkgs. frozen cauliflower cup butter lb. fresh mushrooms', sliced lengthwise through stems and caps 1. Cook cauliflower - -- OOOO KM These vegetables are in their Easter best. Each one is just right for serving with your meat of the day, Croum Roast of Lamb or Fried Chicken mgrrrmgonstantiypcook-l" Easter, for example. Cool slightly; add cheese all at one time and stir rapidly until cheese is melted. 4. Reserve one-ha- lf of the sauce to use later. Add beaten eggs gradually to remaining saucef blending well. Pour over noodles. 5. Bake in boiling water bath at 350 F. about 40 min., or until mixture is set 6. Unmold onto a large platter and pour remain- .: ing cheese sauce over mold" r About 8 servings x Vegetables Amandine 20 .min.- - -prepare: 6 1 ' - 1 Vi medium-siz-e . carrots pkg. frosea cauliflower 10-o- z. pkg. frozen cut groan beans cup blanched almonds, sfivorod 6 10-o- z. Vi tablespoons butter, melted teaspoon lemon JakaA.j. Vi teaspoon crushed rosomory leavos and toasted.'. For Boiling Water BdtfcSet a deep pan on oven rack and place ring mold in the pan. Pour boiling -- water into pan to level of mixture in mold. 1. Wash, pare or scrape, and cut carrots, cross -- in. slices. Cook carrots covered in wise into x Ipy, Cauliflower Supreme bake: 40 MIN. IVi tabJopoons butter ' or margarine h f. tablespobns flour toaspoon salt . About 6 servings .. Fried Chicken Easter COMVtNUNCt - , age. Drain. 2. Meanwhile, heat butter in a saucepan. Add onion arid cook until onion is soft Blend in a mixture of the flour, salt, pepper, mustard, and marjoram. Heat until mixture bubbles, stirring constantly. Remove from heat Add milk gradually, stirring constantly. r".-- ' 7 3. Return to heat and add bouillon cube. Bring Cook 1 rapidly to boiling to 2 min. longer. Remove from heat Add the Vs cup cheese and stir until melted. nt 4. Arrange cooked broccoli on a platter or in a shallow baking dish. Pour sauce over broccoli and sprinkle with the remaining 2 tablespoons cheese and with paprika. 5. Broil about 3 in. from source of heat until cheese is melted and mixture is bubbly, about 4 min. 15 mtn. fc? cup flour 1 teaspoon salt ' 2 caps milk 6 slices process plmionto choose Pa'prika Vs " k, T-- according to J??.?!1 package. Dram. 2. Meanwhfle,' heat butter in a skulet Add mushrooms and cook until lightly browned, occasionally moving and turning with a spoon. Remove from heat With slotted spoon, remove mushrooms, mushallowing fat to drain back into skillet; set rooms aside: 3.s Blend flour and salt into butter in skillet Heat until mixture bubbles, stirring constantly. Remove -- fromJieat. Add milk gradually, stirring constantly, Continue stirring .ajuTbring rapidlyTlo Jwilihg. . Cook 1. to 2 min, longer of the" cauliflowerets over 4. Arrange one-ha- lf casserole. Covet qt "bottom of lightly greased of the sauce and 3 slices of the with one-ha- lf cheese. Repeat layers. Sprinkle top with paprika. 5. Heat in a 350 F.. oven about 15 min., or until cheese is melted and mixture is bubbly. . Sto8 servings 1-- ''c''slziert'- - ICarO Corn Syrups Contain Family Weefcfy, April 10, I960 it 11 2 -- 3 I EHERGY POPSTERS i 1 3-sta- ge rocket eoes to work instantly, to give you the 1. DEXTROSE nrst Dig lin. 3. DEXTRINSact slower, to give you a third or de your second energy un. o isiycu uuiw.ui cucigy. a 2. MAlTOSEthe second e energy booster, gives you I i i DEUCIOUS Family Weekly, April 10, I960 : 1 -- A ...act much the KARO SYRUPS, TOO! 10 ... blend that's a brand new svrup Kara kitchens From tho famous I " extra rich in maple-- y flavor. New Karo Imitation Maple Syrup is luscious on pancakes, waffles and French toast. Extra maple-- y I . -- J Atot flavor. AMERICA'S FAVORITE SYRUPS FOX OVER 50 YEARS - |