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Show o ! . j . . Family Weekly Cookbook MELANIE DE PROFT, Food Editor 3 " ( o O IT 43 Beef Ring De Luxe 2 lbs. lean ground beef 2 teaspoons salt cap minced onion tablespoon prepared mustard 1 2 eggs, beaten cup milk cups soft bread crumbs Vi 2 V5 can water chestnuts, drained and sliced Glazed Curried Apples (see recipe) 1 5-o- z. 1. Mix the meat, salt, onion, and mustard together. Add a mixture of the next three ingredi- ents with the water chestnuts; mix lightly. Spoon into a greased ring mold and pack lightly. -- 2. Bake at 350F for 50 min. Remove from oven and let stand 5 to 10 min. 3. Unmold onto a warm serving plate. Fill center with hot cooked rice and sprinkle with chopped green onion. Garnish with curried apples and parsley sprigs. Spoon sauce from the About 8 servings apples over the meat ring. 5-c- j " . v . up i' x J ? " . " 4V-',- J " : Glazed Curried Apples add a provocative flavor contrast to fluffy cooked rice and Beef Ring De Luxe. Fresh Tomato Juice Cocktail 2 1 Vi Vi Yt 3 lbs. ripe tomatoes, cut in pieces teaspoons sugar teaspoon seasoned salt teaspoon basil, crushed tablespoons lemon juice teaspoon Worcestershire sauce Vt teaspoon prepared h Vi teaspoon fresh onion juice 6 drops Tabasco 1. Put tomatoes into a blender container and blend until smooth. Pour mixture through a fine sieve to remove seeds. 2. Mix remaining ingredients into tomato juice. 1 v horse-radis- and Time Recipe-Picki- n' Chill thoroughly. 3. Top each serving with freshly ground black and a lemon slice. with pepper garnish About 8 servings Glazed Curried Apples cup butter or margarine tablespoon carry powder cup water Vi cup firmly packed dark brown sugar 3 tablespoons lemon juice '4 medium-size- d apples, haired, pared, and cored Whole doves Y4 1 1 tablespoon cornstarch tablespoon cold water 1. Melt butter or margarine in a skillet Blend in curry powder and heat until bubbly. Stir in 1 cup water, brown sugar, and lemon juice; bring to. boiling. Add apple halves, cover, and simmer gently until tender,' about 10 min.; during cooking, occasionally turn and baste the apples. 2. Remove apples with a slotted spoon and place, cut-sid-e down, on a cooling rack; stud generously with the whole cloves. 3. Meanwhile, mix the; cornstarch and cold water together. Stir into sauce in skillet Bring rapidly to boiling, stirring constantly; boil 1 to 2 min. Return apples to skillet to reheat and coat 8 curried apple halves with sauce. 1 1 Note: SIX OR EIGHT Hf' livitttitis Riady! a cookbook that it chock-fu- ll rdps for luncheons, toas, dinners, parties, or snacks. Family Weekly, September 29, 1963 Broiled of monwi and buffets, cocktail 4 ONLY 501 x EACH POSTPAID 153 N. Mkhtgaa Avow Chicago 1, III. Enclosed find $ for which please send me of postpaid copies "Entertaining Six or Eight" 50 each. (Satisfaction guaranteed or none refunded.) '1 " Address City Zone e Canapes oz. sharp Cheddar cheese, cat in pieces medium-size- d green pepper 2 teaspoons grated onion 2 teaspoons mayonnaise 2 doz. 2in. bread rounds TOt FAMILY WEEKLY ftOOKS Name Bacon-Chees- 3 slices bacon YOURS FOR Print er Write Legibly ! desired, freeze the cocktail until of mushy consistency. Serve in stemmed glasses; sprinkle with grated lemon peel and insert short straws in each serving. ENTERTAINING Oil Ytir If State 1. Put cheese, bacon, and green pepper through the coarse blade of a food chopper. Blend in the onion and mayonnaise. 2. Toast bread rounds on one side. Spread the topping on untoasted side. 3. Arrange rounds on baking sheet or broiler rack and set under broiler 3 in. from source of heat; broil until topping is bubbly and light doz. canapis golden. (Continued on page 10) t |