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Show ee COOKBOOK/By Melanie De Proft Lamb Chops Gratine With Stuffed Mushrooms Lamb chops are the main ingredient of an elegant summer dinner, served with salad, hot dinnerrolls and tall glasses of iced coffee. CHOCOLATE SOUFFLE ¥% teaspoon butter or margarine 3 oz. (3 sq.) unsweetenad chocoiate Y, cupsifted cake flour 14% cups milk 6 egg yolks (about 4 cup) 2% cup sugar 2 tablespoons vanilla extract 6 egg whites (about 1 cup) Confectioners’ sugar 1. Butter bettom ofa 2-qt. soufflé dish (straight-sided casserole) and sift the 1 tablespoon confectioners’ sugar over aside, bottom. Set Sy Blend seake flour. Add milk gradually, mixing theroughly. Stirring constantly, bring to 14, to 1%, cups coarse dry bread crumbs boiling over medium heat. Remove from heatandset 4 cup chopped parsley 1. Brush chops with oil and set on rack of a broiler pan. Broil 6 to 7 in. from heat 10 to 12 min. on each side, or until desired degree of doneness. After turning chops, season with salt and lemon 2. Meanwhile, aside. 3. Beat egg yolks, sugar, and extract together in a bowl until thick. Continuing to beat, slowly pour sauce into beaten egg mixture until thoroughly blended. 4. Using a clean bowl and beater, beat egg whites until stiff, not dry, peaks are formed. Spread egg yolk mixture. over egg whites and gently fold together. Neale EVANIs remove stems from mushrooms and chop them. Sprinkle inside of caps with Accent and set aside. Gently turn into the souf- 3. Heat % cupof the but- flé dish. Set soufflé dish on oven rack placed so that ter or margarine in a skillet. Mix in garlic and chopped mushroom stems; cook about 5 min., stirring occasionally. Blend in remaining %4 cup of butter or margarine and stir until melted. Mix in bread crumbs and parsley until crumbs are well coated, 4. Fill mushroom caps and top broiled chops with crumb mixture, Set caps on broiler rack with chops. Broil 2 to 3 min., or until crumbs are golden brown. top will be at center of oven. 5. Bake at 350°F. 50 to 55 min., or until a knife inserted halfway between Transfer chops and mushrooms to a heated serving plate. 6 servings SLICED CUCUMBERS PIQUANT WITH RELISHES 14 cup water 3 tablespoons sugar Family Weekly, June 20, 1971 1% teaspoon salt small saucepan. Bring .io Ym teaspoon pepper boiling and remove from 1 large cucumber, scrubbed and scored with a fork Y% cup white wine vinegar Snipped parsley heat. Set aside to cool. 2. Slice the cucumbervery thin and put into a bowl. at least 15 min. before serving. Sprinkle snipped parsley over top and toss. 3. To serve, accompany center and edge comes out clean. 6. Remove from oven. Immediately sift confectioners’ sugar over top and Add the vinegar to the with a tray of assorted iced crisp relishes includ- bring to the table. Accom- cooled liquid and pour 1. Combine the water, su- ing zucchini, carrots, cel- mixture over the cucum- ber; toss lightly. Let stand ery and radishes, gar, salt, and pepper in a ed frozen whipped dessert topping and salted almonds or pecans, 8 to 10 servings About 6 servings pany with a bowlof thaw- : s |