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Show THE OCTOBER SPOTLIGHT SHINES ON V Bounteous Cheese Board. -- . 1 "r- J ' "Si, , : Cheese Log Nut-Coat- ed -4 to prepare: m 15 ion. , mm cbooso, d soft ckNM 4 loojoofort x. 1 (or pojfoorixod proctu sba'rp Cboddar ckooso sprood 1 tablospooo Wortostorshlro sooco 1 toMospooo grotod ooloo ,Vt t spooa soft . ox. 5-o- cvp 1. Thoroughly blend together all ingredients except parsley and pecans. Chill thoroughly in refrigerator several hours. 2. Shape cheese mixture into a log or mound; coat evenly with the parsley and nuts. Chill until ready to serve. Serve with crisp crackers. About 2 cups i ! , ... i chpp4 pcmu - - Swiss Cheese-Baco- Pie n 35 ION. TO PREPARE: TO BAKE: cvps stftcdi Imt H tMspoea garlic Mil 45 MIN. 1 Vi w. H iMspoea mmmm! salt H tspCHi pprik ' H elp hydifMrtdi vgrabl skortening cvp cold 6 Ught-cs-drclou- Y to prepare: d 20 ion. 1 1 forlk salt tspM 14b. cn -- r Yi Yi crti crMM-ct-yl . caps skrocldocl s&arp Cooddhw cbooso cop skrodMoi Proolooo chooso ogg yolks S3T oAito-s- i tJ rz r cMrJ zj far cr- r- jT. rrJ Lj Crrtn U tfy cdis Uto toleoarty fco a .'ti c:::v OCC'ri rc-- cu- T-iV:- v :tl CL- -J far Flx r Yt 1 . bubbles; remove from heat Blend in the corn, milk, and Worcestershire sauce. Stirring constantly, bring mixture to boiling. Cook 1 to 2 min. longer. 2. Remove from heat; cool slightly. Add cheeses all at one time and stir rapidly until melted. 3. Beat egg yolks until thick and lemon colored. 'Slowly spoon 'sauce into egg yolks, stirring vigorously after each addition. 4. Using clean beater, beat egg whites until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Gently spread egg-yo- lk mixture over beaten egg whites. Carefully fold together until just blended. Turn mixture inter an ungreased qt casserole. Bake at 350 F about 40 muL, or until a silver knife comes out clean when inserted halfway between center and edge of soufHe. Serve immeAbout 6 servings diately. 2-- I 1 .1. Melt butter in a saucepan. Blend in a mixture of the flour, salt, and garlic salt Heat until mixture i - 1 tMspooa WercstrsMr I 14 bcMoa, cBcdi mmd poabreild -- v . save 2 cvps CTMM cp m!3c , i: 40 JON. Y tMSpOMMtt --Vi wtr tlkd Swiss ckMM ' til arisp 4 gss, slightly kmHi 1 tMipM Wrcstrskir Y , V r. TO BAKXI t slks " Harvest SoufHe Provolone and Cheddar cheese are compatibly blended vnthxorn in this sou ffli, golden as the October sunshine t Family Weekly, October 2. I960 1 tablspea kttr, iMltl tblsipo m tow . ' toospooo dry ssostard toospooo colory salt foaspooa. basil tablospooa bvttor cop cboppod ooioa toospooo poppy sood SiftrsTfoWingrealents together into a bowl. Using a pastry blender or two knives, cut in shortening until pieces are size of small peas. Sprinkle" water over mixture, a" small amount at a time; mix lightly with a fork after each addition. Add only enough water to hold pastry together. Roll out pastry and fit into a pie pan. Flute edge. 2r Cover pastry with overlapping slices of Swiss cheese and sprinkle evenly with bacon. 3. Combine eggs, Worcestershire sauce, cream, melted butter, and a .mixture of the flour, mustard, celery salt, and basil; beat slightly to blend thoroughly. Pour egg mixture over bacon and cheese. 4. Bake at 350 F 45 min., or until custard is set and top is lightly browned. Remove from oven. 5. Meanwhile, heat 1 tablespoon butter in a small skillet Add onion and cook until soft, occasionally moving and turning with a spoon. 6. Top custard evenly, with onion and poppy seed. Cut into wedge-shap- ed pieces and serve at once. 6 to 8 servings 9-- in. |