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Show FAMILY WEEKLY COOKBOOK Creamy-rich rice pudding chuck-full of plump, tender raisins is a happy ending to a lovely luncheon. Stops automatic " troubles cor, Eliminates slippoge,down 3; Place in an 8 or 9-in. round pan, forming a ring. Brush tops of biscuits with melted butter, then sprinkle with snipped parsley. Bake at 425°F. about 15 min, or until browned. 20 biscuits ‘shifting, rough shift- tions, goroges auto stores. z ing, sluggish oction, Guaranteed performonce. At service stoRADIATOR SPECIALTY CO. Tomato-Bacon Souffle 2 medium-sized ripe tomatoes, peeled, chopped, and drained 3 tablespoons finely chopped onion drained and crumbled (reserve 3 tablespoons drippings) 3 tablespoons butter 6 tablespoons regularall- MELANIE DE PROFT Food Editor Chantilly Raisin Rice Pudding Accentthis creamy. rice pudding with @ fresh peach or plum sauce. Frosty Cucumber Yogurt Soup 1 large firm cucumber, rinsed and scored with a fork % cup seedless raisins 1% cups chilled yogurt ‘14% ecupe cold water Y cup walnuts, ground in an electric blender 2 cloves garlic, minced Hlimalieot Fi Live dell order fe $18.95 1042, Miami guaranteed! Gnty ty $18.95 express coltect. ta. SLOWLY D RI V F CAREFULLY SAFELY THE LIFE YOU SAVE MAY BE YOUR OWN PHOTO CREDITS Poge 2: CBS; Wide World. Poge 4: D.CM. Moon & Co. Lid. (walnuts or pecans) 1, Combineraisins, milk, and cream in a saucepan; place over low heat while assembling remaining ingredients. 2. Beat the eggs with the next four ingredients until] thoroughly blend- ed. Mix with the cooked rice. 3. Stir the hot liquid with raisins into the rice mixture and turn into a 1-qt. deep dish or casserole. 4. Set in a shallow pan of hot water in a 350°F. oven. Bake 15 min., then sprinkle top with nuts and continue baking 15 to 20 min., or until custard is barely set in the ‘center of pudding. 5. Remove from oven and set in a pan with cold water to allow pudding to cool quickly and keep custard creamy. 6. Serve pudding warm or-cold. Top with sweetened whipped cream or whipped dessert topping. 8 servings w Family Weekly, August 13, 1967 1. Halve cucumber lengthwise and cut crosswise into very thin slices. Rubinside of a large bow! with cut surface (of a half clove) of garlic. Turn cucumber into the bowl, sprinkle with Accent, salt, and pepper, and toss to mix. Cover and chill, 2. Pour a blend of yogurt and water over chilled cucumber; mix well. Chill thoroughly. 3. Meanwhile, mix walnuts and garlic; set aside for topping. 4. Ladle soup into bowls. Place bowls over larger bowls of crushed ice. Serve with walnut topping. About 1 qt. soup Note: If desired, tint soup with a drop of green food coloring. Biscuit Surprises Separate the dough from 2 pkgs. (8 oz. each) refrigerated: biscuits. Flatten each round of dough and shape around a well-drained pimiento-stuffed olive, sealing edges. 2 cups shredded sharp Cheddar cheese 6 egg yolks, beaten until thick and lemon colored 6 egg whites 1. Mix tomato, onion, and seasoned salt in a bowl; set aside. 2. Heat 2 tablespoons butter with the garlic in a skillet, Add bread cubes and brown lightly on all sides; set aside. 3. Heat the reserved drippings and 8 tablespoonsbutter in a saucepan. Blend in a mixture of next six ingredients; heat until bubbly. Remove from heat. 4. Add milk gradually, stirring until blended. Bring to boiling; stir and cook 1 to 2 min, Remove from heat; add cheese and stir until melted. 5. Pour sauce slowly into beaten egg yolks, beating constantly. Add bacon. 6. Beat egg whites until stiff, not dry, peaks are formed. Spoon cheese mixture over top; gently fold together. 7. Toss bread cubes with tomato mixture. Turn into a 13%4x9x2-in. pan and top with the souffié mixture; spread evenly. 8, Bake at 300°F. about 1 hr., or until. knife. inserted. halfway. between center and edge of souffié comes out clean. Cut into squares. Place a crisp. vegetable garnish.on each plate and serve at once. About 8 servings seer ; aS TFSSEH featuring a three-course menu |