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Show e eeeae eeehte. og ee Ameenpe l RECIPES coninsat son ne 9 Sweet-Tart Kraut 3 tablespoons butter or margarine 1 clove garlic, minced Y% cup chopped onion 2 cups drained sauerkraut, snipped 3 tablespoons sugar Y, teaspoon salt 1 can or jar (4 oz.) whole pimiento, drained and diced 1. Blend a mixture of the flour, salt, and paprika with the cream cheese in a mixing bowl. Mix-in the shredded cheeese and parsley. Gradually add the evapor- golden browned and crisp on one side. Turn patties and brown other=side>-Drain-on- absorbent paper. Serve on heated platter. & to 10 patties delicious concoction, and when it is combined with canned corn and served over cornbread is alsora great budget stretcher as well. Chili powder Sweetpickie, thinly sliced lengthwise Carrot curls 1. Fix beans with sauce in a large saucepan and mix in drained corn and chopped pickle. Heat thoroughly, stirring occasionally. 2. Put hot cornbread onto individual serving plates and split it. Spoon bean mixture onto bottom halves. Sprinkle lightly with chili powder. Cover with tops. Garnish center of each serving with a pickle slice and carrot curl impaled on a wooden pick. 8 servings 1, Heat the butter or margarine in « large skillet. Mix in the garlic and onion. Cook until tender; stir occasionally. 2. Add kraut, a blend of sugar andsalt; then pimiento; toss unti! mixed. Heat thoroughly. Serve hot. Stuffed Cabbage Rolls a la Scandinavia 4 servings Mustard-Sauced 1 large head cabbage Carrots 8 carrots, pared and = 1% cups milk % cup fine dry bread cram! bs 4 teaspoons grated onion m 2 teaspoonssalt 1 teaspoon ground nutmeg Y, teaspoon salt 1, Put carrots into a saucepan, salt to taste, and barely cover with water. Cover and cook until tender, about 20 min. Drain. 2. Meanwhile, put butter or 2 cans (10% oz. each) condensed beef broth 2 soup cans water Y, cup flour Miracle Brand Margarine is whipped to give you 36extra pats . .. twoextia sticks per pound. And whipping makes Miracle extra light and easy to spread. water. Serve hot. 4 servings Y% cup water 1. Remove and discard wilted outer leaves from the head of cabbage; rinse and cut out the core. 2. Put cabbage into a saucepot; add boiling water to cover and the 1 teaspoon salt. Cover and bring water to boiling; reduce heat and simmer until cabbage leaves a" Sa MARGARINE Superb Hash-Brown Potato Patties are softened, about 5 min. 3. Remove and carefully separate the leaves; set aside on absorbent paper to drain. (You will need 16 large and 1 carton (12 oz.) frozen shredded hash brown 16 small leaves.) ated milk and onion juice and stir until well blended. Gently bicnd in the well-beaten egg; then potatoes. 2. Heat butter in a heavy skillet over medium heat. Spoon about % cup of mixture for each patty into hot skillet and cook until Note: For large pancakes, use about % cup of mixture. HewrkyHetii wet a The spicy tomato-sauced porkand-bean mixture in itself is a 2 (2-can) packs, 201% oz. each, ’n’ fixin’s 1 can (17 oz.) whole kernel “pais i iate abieies sweet pichle Cornbread, cut in squares 4. Combine meat, milk, crumbs, seasonings; mix lightly and well. 5. Place a small cabbage leaf in center of a large leaf. Put about 4% cup of the meat mixture onto the certer of each smal leaf. Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks and tie with cord.’ 6. Combine beef broth and water in a saucepot and (Continued on page 12) 10 Family Weekly, April 18,1971 |