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Show Chicken Divan to prepare: 25 min. to broil: Swiss Cheese Appetizer Tarts 3 min. to prepare: to bake: 10-- lbs. broccoli or 2 pkgs. frozen broccoli spears i cup batter cup flour Yi teaspoon salt 2 cups chicken broth Yt teaspoon marjoram i cup crumbled Blue cheese , Yt cup whipping cream, whipped 3 chicken breasts, cooked, skinned, boned, and sliced 1 cup shredded Parmesan cheese 1 Yi 10-o- z. 1. Set out six shallow ramekins. 2. Cook broccoli until just tender; drain and keep warm. 3. Heat butter in a saucepan. Blend in the flour and salt; heat until mixture bubbles. Remove from heat Add chicken broth gradually, stirring constantly. Bring rapidly to boiling and cook about 2 min., or until sauce thickens slightly. Remove from heat. 4. Add the marjoram and Blue cheese, stirring rapidly until cheese is melted. Blend in the whipped cream. 5. Divide broccoli among the six ramekins. Using one -- half of the of it over each sauce, spoon some y Lt m i poruon or uroccoii. a op eacn serving with slices of the cooked chicken. 6. Blend Yz cup of the Parmesan cheese into remaining sauce. Spoon 1 over cnicken and sprinkle with the remaining Parmesan cheese and " paprika. 7. Put ramekins ' under broiler about 4 in. from source of heat for 3 min., or until tops are lightly browned. Serve hot. 6 servings 40 min. min. 15 Pastry for pie (your favorite recipe or a prepared 2-er- mix) Yt teaspoons butter 2 tablespoons finely chopped onion y cup (2 oz.) grated Swiss cheese 1 egg, slightly beaten cup thick sour cream Yz teaspoon prepared tnustard teaspoon salt Few grains cayenne pepper 1 tablespoon butter, melted Yi , 1. Twenty-fo- ur 1-i- n. muffin-pa- n wells (1 indeep) will bejieeded. 2. Prepare pastry; divide dough into two balls. On a lightly floured surface, roll each ball Me to Ys in. thick; cut n. rounds and fit care- wells so fully into the muffin-pa- n that thedough Js not stretched. Press edges against rims with fork. Prick pastry. " 3. Bake at 450F about 10 min., or until pastry is golden. Remove pastry shells, to a baking sheet, 4. Heat the V& teaspoons butter in a small skillet. Add the onion and cook over medium heat, stirring occasionally until onion is soft. Add the onion to the Swiss cheese and mix thoroughly. S, Blend together thoroughly the egg, sour cream, mustard, salt, and cayenne pepper. Stir in the cheese mixture and spoon about 2 teaspoons into each tart shell. Drizzle with melted butter. Sprinkle with 3-i- nutmeg. 6. Bake at 350fF 10 to 15 min., or until filling is 'light golden. Serve 2 doz. tarts piping hot Ccmcmbcii Salad witft Creamy Dressing to prepare: Yi 10 min. cap thick sour cream 2 tablespoons chili sauce 1 tablespoon lemon juice 1 teaspoon sugar H teaspoon salt Few grains white pepper 1 small head lettuce Yi lb. Camembert cheese, cut in pieces cup (3 oz.) shredded sharp Cheddar cheese 1. For the dressing, blend together the first six ingredients. Chill until ready to use. 2. Arrange lettuce leaves on chilled salad plates. Shred remaining lettuce and toss lightly with the cheeses. Spoon onto lettuce. Serve with the dressing. 4 servings Clockwise from top left: French bread, assorted cheeses, tub butter, Chicken Divan, Camembert Salad, apple-pea- r salad, and Creamy Dressing. Zucchini Ornclst TO PREPARE AND COOK: 35 MIN. 4 small zucchini squash butter M cup teaspoon salt Few grains black pepper 4 eggs, beaten cup shredded Parmesan cheese teaspoon marjoram 1. Wash zucchini and trim off ends. Cut crosswise into -- in. slices. Yt Y2 2. Heat the butter in a skillet over low heat; add zucchini and sprinkle with a mixture of the salt and pepper. Cook slowly, moving and turning slices occasionally, until lightly browned 3. Blend Parmesan cheese and marjoram into eggs. Pour mixture over zucchini in skillet and cook until eggs are set. 4. Remove skillet from heat and set under broiler about 4 in. from source of heat for 2 min., or until top is lightly browned. Serve immediately, cut in wedge-shaped pieces. 4 servings (Continued pn page 10) |
