Show V- - - 'VA4 0 — - I E' J A UCI iUK Df Mrtff Arts Institute Culifurv Hirr-tn- r 1 T':: r I J i l :- - J I) !( and their These four main dish recipes ac- ofcompanying vegetables or salads are fered as suggestions from which you can plan equally imaginative and appropriate combinations of your own while let the meantime In you exercise your culinary creativity these recipes be the bases of four sure-to-plea- se meals Sausage Pie Let nothing hut twitting distract your excellence guests from the of this unusual Sausage Pie We suggest tossed salad to a simple full-flavor- ed well-season- ed complete the course 20 1 2-- lfin crackers U about cup 4 ox) groted thorp Cheddar cheese Va cup ( Va up ( 1 medlum-slx- e 1 medlum-slx- e J chopped onion chopped green pepper 1 its bulk pfk sowsctg 3 tablespoons cold water 0 - to lies) condensed tomato soup 3 cups cooked rice Vi teaspoon Worcestershire sauce y4 teaspoon paprika 1 con 1 Place crackers on a long length of heavy waxed paper Loosely fold paper around crackers tucking under open ends With a rolling pin gently crush to make fine crumbs (about 1 cup crumbs) Or place crackers in a plastic bag and gently crush Set aside 2 Put sausage in a large skillet break into pieces with a fork or spoon Add the cold water Cover and simmer 5 min Remove cover pour off water and fat Cook over medium heat moving and turning ed with a spoon until sausage is Recollects off Pour fat as it move skillet from heat and mix in the cracker crumbs onion green pepper and cup of the tomato soup 3 Turn mixture into a 10-- in pie pan Pat gently to cover bottom and sides of pan evenly Level edges and set aside 4 Mix together the rice cheese Worcestershire sauce paprika and remaining soup Turn rice mixture into the sausage pie shell spreading evenly 5 Bake at 350° F 40 min Serve imme1 well-brown- 6 diately 14 Family Weekly November servings 10 1957 Benin r Sweei-Sou- beefs 2 lbs (about 10) medium-six- e 2 cvps reserved beet liquid y4 cup cider vinegar y4 cup sugar teaspoon salt teaspoon caraway seeds 10 whole cloves 8 drops red food coloring 1 tablespoon cornstarch 1 'i '4 cvp water - stem and root ends cut oft" leaves from the beets Scrub beets thoroughly Cook covered in boiling salted water to cover 30 to 45 min or until tender When beets are tender drain and reserve 2 cups of the liquid Plunge beets into cold running water Peel off and discard skin stem and root ends from beets Cut into thin slices set aside 2 Mix together in a saucepan the reserved liquid vinegar sugar salt caraway seeds cloves and food coloring 3 Blend cornstarch and water together to form a smooth paste Stir into the mixture in the saucepan Bring rapidly to boiling Reduce heat and cook 3 to 5 min or until thickened Add the sliced beets and cook until thoroughly heated Serve 8 servings hot or cold 1 1- Leaving to 2-- in Mirolled Chicken To each serving of perfectly prepared Beets bring a colorchicken Sweet-Soful accent and a flavor complement serve them hot ur 2 broiling chickens recdy-to-coo- k lbs each weight) split in half ( 1 Vj-t- o 2 lengthwise 3 tablespoons le fulce 1 toblepon salt 1 teaspoon Accent 1 teaspoon paprika '4 teaspoon pepper cwp butter or margarine melted 3 tablespoons swgor 'j Brush chicken with one half of the lemon juice Set remaining lemon juice aside Season with a mixture of the salt Accent paprika and pepper Brush with some of the melted butter reserve remainder for basting Sprinkle one half of the sugar over the chicken pieces add remaining sugar and lemon juice to reserved butter 2 Set temperature control of range at Broil (500° F or higher) Arrange the chicken pieces skin side down in broiler pan (not on rack) Place pan in broiler so that surface of chicken is 7 to 9 in from heat source Broil 10 min without turning pieces Continue to broil chicken 30 to 40 min brushing pieces frequently (about every 10 min) with the butter mixture turn chicken occasionally to brown evenly Chicken is done when browned and when drumstick moves 4 servings easily 1 Stents Smothered in Onions Strictly for hungry! Steak like this is stuff He'll also give high-prai- se hearty he-m- an Head Lettuce for Cheese-Fille- d an exciting novelty round steak cut '4 in thick lbs 'j cup floursalt 1 teaspoon teaspoon pepper 2 tablespoons fat 2 onions sliced I cup 1 1 1 water tablespoon cider vinegar clove garlic cut in half bay lecrf '4 teaspoon thyme 1 Set out a large heavy skillet having cover 2 Place meat on a flat working surface and coat with a mixture of the flour salt a tight-fitti- ng and pepper Repeatedly pound flour mix- into meat using about one half for each side (Use flat side of meat hamture Cheene-Fllle- d 1 large head lettuce 8 ol 3 oi Blue cheese Head Lmiiuce softened cream cheese 2 tablespoons chopped parsley teaspoons grated onion 1 teaspoon Worcestershire sauce y2 teaspoon prepared mustard 2 drops Tabasco c 2 small tomatoes sliced 2 Rinse and remove outer leaves from lettuce Cut out core and the entire heart with a sharp pointed knife 2 Mix cream cheese and Blue cheese together Blend in the parsley onion Worcestershire sauce prepared mustard and 1 pieces mer) Cut meat into serving-siz- e and set aside 3 Heat fat in the skillet over medium heat Put meat into skillet and brown on both sides Put onion slices over the browned steak Add water vinegar garlic bay leaf and thyme Bring liquid rapidly to boiling reduce heat cover and simmer (do not boil) 1 hr or until meat is tender when pierced with a fork Add small amounts of hot water if necessary 4 To serve remove steak to a warm serving plate arrange onion slices attractively on the meat Discard the garlic and bay leaf Spoon cooking liquid over 4 servings meat Tabasco Spoon cheese mixture into hollow of the lettuce head Pack tightly Wrap in material Chill in refrigerator d 4 To serve cut into pieces Garnish with the tomato slices 8 servings HOLIDAY-IN-CHICAG- 3 molsture-vapor-pro- of wedge-shape- O RECIPE CONTEST for Teen-Ag- For e Family Weekly readers details of fabulous Grand Prize see page 23 (Continued on page 19) |