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Show RECIPES conio jom sor 1 bring to boiling. Add cabbage rolls one at a time so that water continues to buil. Reduce heat; cover and cook abuut 25 min., or until the cabbage rolls are tender. 7. Remove rolls with slotted *spoon; reserve broth for sauce or gravy. Remove wooden picks and cord from rolls and keep rolls warm. 8. To prepare sauce, combine the flour and water in a and cut in ¥,-in. rings 2 tablespoons brown sugar 2 tablespoous butter, meltod Y, cup cider vinegar 1 tablespoon salt 1. Put cabbage wedges on bot- gar, and salt. Cover. 3. Bake at 350°F. 45 min. Remove cover; bake 30 min., or until chicken is tender. Sprinkle with minced parsley. 4 to 6 servings 3 tablespoons minced parsley 1 egg 2 cans (8 oz. each) tomato sauce with onions 1 Ib. frankfurters 1. Mix the oil and garlic. Stir 2 tablespoons parsley. 2. Beat egg slightly with salt and pepper in a small bowl. Mix in contents of 1 can of tomato sauce with onions. Pour over the crouton mixture; toss lightly. 3. Turn half of the mixture into an oiled 142-qt. casserole. Make diagonal slits at 1-in. intervals almost to bottom of each frankfurter. Put half of the franks onto the mixture. Brush franks with 1 teaspoon tomato sauce from remaining can. Repeat layers and brushing. 4, Heat in 350°F. oven about 45 min. 5. Heat remaining tomato sauce in a small saucepan; stir over medium heat until sauce comes to boiling; cook 3 min. until thickened and smooth. Add salt and pour evenly over casserole mixture. Top with remain- ing parsley. 6 servings Marbled Gelatin Dessert Prepare 1 pkg. (3 oz) Meanwhile, prepare 1 env. whipped dessert topping following package directions. Remove about 14 cup, cover, and refrigerate. Thin re- maining whipped topping to blending consistency with a small amount of milk; swirl whipped topping through slightly thickened gelatin for a marbled effect. Spoon into sherbet glasses and chil un- til firm. Before serving, garnish each with a dollop or rosette of the reserved whipped topping. 6 servings Borsch 1 can (16 02.) whole beets drained Reserved beet liquid 2% cups cold water Y, cup sugar . 3% tablespoons cider \% teaspoon salt Dairy sour cream 1. Put reserved beet liquid About 2¥2 cups sauce Penny-Wise Chicken Casserole torn of a shallow 2-qt. casserole. Sprinkle with 1 teaspoon of the flour and caraway seed. Top with apple rings. Sprinkle with a mixture of brown sugar and flour. 2. Arrange chicken pieces, skin side up, in casserole. Pour over a mixture of melted butter, vine- 12 Family Weekly, April 18, 1971 Frankfurter Supper Bake cumues = cole ot garlic, minced iokeyhoon 1 cup diagonally celery and pour abouthalfofit into a large skillet; heat thoroughly. Add about half of the toast cubesand toss until all sides are coated and browned. Turn into a large bowl. Repeat hesting oil; brown remaining toast cubes; add to bowl. Mix incelery and into a large bowl with the water. Stir in the sugar, vinegar, and sait. 2. Put beets through the coarse blade of a food chopper. Mix with the liquid. Serve hot or cold. 3. Top each serving with sour cream. About 1 qt. soup |