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Show Hi - Family Weekly Cookbook MELANIE DE PROFT, Turn mixture into a buttered shallow qt. baking dish. Sprinkle with the crumbs. 6. Heat in a 400 F oven about 10 min., or until mixture is bubbly around edges and crumbs are About 6 servings golden brown. 5. Casserole Turkey-Oyst- er combination of turkey and oysters especially appropriate for holiday buffet entertaining. Here's a tempting, Food Editor easy-to-prepa- re pt. oysters (with liquor), heated just to boiling and drained 1 tablespoon butter 2 teaspoons grated onion 4 oz. mushrooms, sliced lengthwise 1 Cheese Rolls pkg. active dry yeast, or 1 cake compressed yeast cup milk, scalded and cooled to 110F to 115F (If using compressed yeast, cool to 80F to 85F.) Ya cup batter, melted and cooled 2 tablespoons sugar 1 teaspoon salt Yi cup shredded Cheddar cheese 2 cups flour 1 Ya Ya i ed iy2x-i- 1. well. Cover lightly and let rise in a warm place until almost doubled, about 30 min. 5. Bake at 375 F for 15 to 18 min., or until golden brown. Remove from oven; brush tops with melted butter Serve hot. About 2 doz. small rolls ORDER YOUR COPY TODAY! 2Yz Heat the 1 tablespoon butter with the onion in a skillet; add mushrooms and cook over medium heat until lightly browned, stirring occasionally. Set aside. 2. Heat the cup butter in a saucepan over low heat. Stir in the flour, salt, pepper, and cayenne; cook until mixture bubbles. Remove from heat Add the milk gradually, stirring until well blended. Bring rapidly to boiling and boil 1 to 2 min., stirring constantly. 3. Blend a small amount of the hot sauce into egg yolk and return to remaining sauce, stirring until mixed. 4. Stir in parsley, thyme, and Tabasco. Add the turkey, oysters, and mushrooms ; toss lightly until thoroughly mixed. n. muffin-pa- n n. olives and salt in a saucepan; add 1 cup of the water. Stir over low heat until gelatin is completely dissolved. 2. Remove from heat; add remaining Vz cups water and the next seven ingredients. Beat with rotary beater until well mixed. Chill until mix1. Mix gelatin, sugar, ture is the consistency of thick, unbeaten egg white, stirring occasionally. 3. Foldjn the vegetables and olives. Turn into a fancy mold which has been rinsed with cold water. Chill until firm. 4. Unmold onto a chilled serving plate and gar6 to 8 servings nish with crisp salad greens. 1-- In graceful assembly across this cover are four generations of cooking accessories brought together for a family portrait. The majority are oldsters, dating back to the pioneering days, rn the others one may discern the stamp of their American stock a sturdy beauty a happy union of fine form and function. was started on the premise that Mrs. America, whoever she is and wherever she lives, is a cook of talent who knows and loves good This cookbook A 1 cooking. A contest was born! When you have a continent for a cupboard and the peoples of the world for your family, contest results are sure to be exciting. Certainly many of the r entries were remarkable. When an American it takes submits a recipe for "Pillow-shi-key- " a bit of research to discover that this is really European piroshki, which has undergone a lingual vocabulary of the Japanese change in the 'V'-les- s cook of an American family living in the Far East. A trip through The American Peoples Cookbook is a geographic and gastronomic tour of America. Here you will find recipes for Imperial Lobster (page 240) Fantasies (page from Maryland; Pineapple-Orang- e 522) from Illinois and Saint Nicholas Cake (page 389) from California. Then there is Molly's Bread Stuffing (page 220) from the hills of Tennessee; Corn Souffle (page 98 from Iowa and Kolachky (page 52) from, of all places, Texas! From these and other regional and family favorites you will flavor of American cooking. discover the home-make- 600 BIG PAGES Experts have asserted that there is no American cuisine. Taking this in its narrowest sense, the charge may be true. And yet if our cooking cannot be characterized in a single word, it can be described. We cook in the traditions of the British, French, and Germans, of Italians, Scandinavians, Bohemians, Greeks, and many other peoples. By century it is clear that perhaps, after all, there is a word for American cooking cosmopolitan. American cooking belongs to the world! mid-twentiet- STURDY, WASHABLE CLOTH BINDING BEAUTIFUL OR END PAPERS INSTRUCTIVE FOOD PHOTOGRAPHS IN FULL COLOR AND MONOTONE SPECIAL Low Price Only $95 Am POSTPAID qt. Recipes Tested by Culinary Arts Institute Prize-Winni- ng r teaspoon salt cups water 1 cup dairy sour cream Ya cup lemon juice ' 2 tablespoons white vinegar 2 tablespoons drained prepared horse radish 1 teaspoon grated onion Ya teaspoon Worcestershire sauce Yi teaspoon celery seed 1 cup thinly sliced cabbage 1 cup thinly sliced celery Yi cup slivered green pepper 1 cup coarsely shredded carrot 2 tablespoons sliced pimiento-stuffe- d cup butter cup flour teaspoon salt teaspoon black pepper Few grains cayenne pepper 2 cups milk 1 egg yolk, slightly beaten 2 tablespoons chopped parsley Ya teaspoon thyme 2 drops Tabasco 2 cups diced cooked turkey Buttered soft bread crumbs Dissolve yeast in warm milk. Stir in cooled butter, sugarrsalt, and cheese. 2. Gradually add flour, beating well after each addition. Continue beating about 5 min. 3. Brush dough lightly with melted butter, cover with waxed paper and a towel, and let rise in a warm place (80F to 85F) until doubled in bulk, 1 to iy2 hrs. balls. Dip 4. Stir down dough. Form into balls into melted butter and place two in each well-butter- cup sugar Ya 1 1. 1-i- 2 tablespoons (2 env.) unflavored gelatin Yi Melted butter i. Creamy Perfection Salad h' Every recipe in this cookbook has been by the home economists of the Culinary Arts Institute. More tharta third of the recipes are develprize winners. The others were created and oped by the Institute and adapted for this book to cookbook, reflectmake it a truly basic, ing the cosmopolitan traditions of American cooking. kitchen-teste- well-rounde- d d full-bodie- d CULINARY ARTS INSTITUTE I j I I 1727 South Indiana Avenue 60616 Chicago, Illinois 1 (check or Money Order) for which Enclose find $ .copies of THE AMERICAN please send me postpaid PEOPLES COOKBOOK $2.95 each. If I am not satisfied. i . i i i iL- -i i A.,. II is wimm icn uu? inai i may remm ynaersiooa for full refund. uuvij Addr City & Stat. Print or Writ legibly u. |
