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Show Food queries Continued From Page Sweetheart Opera Fudge (Mrs. Lucille Richards) 3 2 V4 cups sugar cup milk cup light cream tablespoon light com syrup teaspoon salt 1 tablespoon butter 1 teaspoon vanilla y cup chopped candied cherries 1 Vi cup chopped pecans, optional Butter sides of heavy saucepan. In it combine the sugar, milk, light cream, corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Cook to softball stage (230 degrees), without stirring Immediately remove from heat. Cool to lukewarm without stirring. Add butter and vanilla. Beat vigorously until fudge stiffens and loses its gloss. Quickly stir in chopped candied cherries and pecans, if desired. Spread in buttered 9 x 5 x pan. Score while warm; cut when firm Beef Pot Roast Jardiniere (Color Photo) 4 to 5 pound boneless beef rump roast 3 tablespoons cooking fat small onion, finely chopped 13 cup finely chopped celery clove garlic, minced beef bouillon cube, crushed 23 cup hot water 1 bay leaf teaspoon salt Vi two-qua- rt 1 1 1 1 V teaspoon marjoram Vi teaspoon leaf thyme V teaspoon pepper 3 to 4 medium carrots, sliced lenghthwise and cut into pieces (10 ounces) frozen broccoli spears, package defrosted or Vi pound fresh broccoli 2 tablespoons cornstarch V cup water Brown meat in fat; remove from pan Add onion. 1 crossword puzzle celery and garlic; cook two to three minutes. Place meat on top of vegetables. Dissolve bouillon cube in hot water; add to meat Add bay leaf, salt, marjoram, thyme and pepper Cover tightly and cook slowly two hours. Add carrots and continue cooking, covered. 30 minutes Place broccoli spears around roast and cook, covered. 15 minutes Remove meat and vegetables to warm platter Remove bay leaf Combine cornstarch and the Vi cup water, stir into cooking liquid Bring to a boil, stirring constantly, and boil one minute. Serve gravy with pot roast and vegetables. Serves six. Pear Meringue Valentines (Color Photo) can (29 ounces) pear halves or 1 quart home canned pear halves 13 cup grenadine 2 tablespoons lemon juice teaspoon nutmeg tablespoon conistarch Meringues Almond Custard Drain pears; reserve Vi cup syrup and combine 1 V 1 Heart-Shape- d with grenadine, lemon juice and nutmeg in saucepan Bring to a boil over medium heat, stirring occasionally Reduce heat and cook slowly five minutes Place pears in shallow baking dish, pour syrup over pears. Cover, refrigerate two to three hours, basting occasionally Drain pears; reserve syrup and add grenadine, if needed, to make cup Gradually stir syrup into cornstarch in saucepan until smooth Bring to boil over medium heat, stirring constant ly. and boil one minute. Cover and refrigerate giaze To assemble, fill each meringue shell with V cup Almond Custard, place one pear half on custard and top with glaze. Heart-ShapeMeringues 4 egg whites, room temperature Vi teaspoon cream of tartar Vi teaspoon salt cup sugar Combine egg whites, cream of tartar and salt in large mixing bowl and beat at high speed with electric mixer until foamy. Add sugar, one tablespoon at a time, and beat until stiff and glossy. Line two baking sheets with brown paper; draw on h each four heart shapes larger than pear half. Using large pastry tube, fill heart shapes with meringue, building up edge of hearts with remaining meringue. Bake at 275 degrees for 55 to 60 minutes or until crisp. Turn off oven; leave oven door closed and leave about one hour or until meringues are cool. Makes eight meringues. Almond Custard one-qua- rt 1 one-qua- d 1 one-inc- Requests Mrs. Madge E. Fuller. Hunter, is hoping you good cooks will share with her recipes for Scones. "1 have tried what some people have suggested, but nothing seems to turn out that good. Recipes for Peanut Butter Pie are on the wanted list being requested by Mrs. Leonard. John S. Jaynes is requesting recipes for Limpa Bread. Chocolate Cake made with Hersheys is in the spotlight with recipes Chocolate Syrup being requested by Susan Cofer. Mrs. L. W Ross is hoping to receive recipes for baked on a cookie sheet and Lebanese flatbread sprinkled with sesame seeds. Recipes for Green Rice are being requested by Mrs. Rutherford. She would also enjoy receiving recipes for Beef Stroganoff. Mrs. Elaine Drake, Centerville, is requesting recipes for Yorkshire Pudding. Send recipes and requests to Donna Morgan. The Salt Lake Tribune, Box 867, Lake City 84110, to be used in this column Answer on Page 13 cup 2 14 2 Vi 2 sugar tablespoons cornstarch teaspoon salt cups milk eggs yolks, beaten 2 tablespoons margarine teaspoon almond extract Combine sugar, cornstarch and salt in saucepan; gradually stir in milk until smooth Bring to boil, stirring constantly, over medium heat. Boil one minute. Remove from heat. Stir about V4 cup of the hot mixture into egg yolks, blending well. Add egg mixture to remaining hot mixture. Return to heat and cook slowly without letting mixture boil. Cook for one to two minutes. Remove from heat. Stir in margarine and almond extract. Cover and refrigerate two hours or longer before serving. 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