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Show liutitoto MELANIE OE PftOFT, Director, Cetiftery Art Ham n Fgg Soup A soup that's as festive as hearty enough for hungry tree trimmers! Suggestion: serve Ham V Egg Soup as a late Christmas Eve snack with toasted rusks, French bread with Parmesan butter, or garlic bread. d 3 eggs, sliced Cooked ham (enough to yield Vi An. cubes) 4 cups water 1 egg, slightly beaten Vt cup cold water Vi cup sifted flour hard-cooke- 1 Ilaked Cheette Fondue sharp Cheddar cheese, shredded (about 3 cups, shredded) 3 cups soft bread cubes (about 3 slices bread ) 1 tablespoon melted butter or margarine 1 teaspoon poppy seeds Vt lb. teaspoons salt teaspoons white pepper Vt teaspoon Accent 3' tablespoons grated onion teaspoon Worcestershire sauce 2 1 V 1 tablespoons cider vinegar Finely chopped parsley 2 cups water until very hot. 2. Add cold water to slightly beaten egg. Add gradually, stirring constantly, a mixture of the flour, salt, pepper, and Accent. Add 2 cups of the hot water gradually, stirring constantly. Immediately add egg mixture to water in saucepan, stirring vigorously. Mix in the grated onion and Worcestershire sauce. Stirring constantly, cook until mixture is slightly thickened (about 10 min.). 3. Add cream gradually, stirring in (do not boil). Blend in the vinegar. Mix in the eggs and ham and heat thoroughly (do not boil). Garnish with the parsley 8 to 10 servings and paprika. 6 Chocolate Truffle oooo '4 teaspoon salt teaspoon pepper Vi teaspoon dry mustard 4 teaspoon paprika 4 egg yolks, well beaten (until thick and e Meat-Cheen- OOOO Vi Paprika Heat comes out clean. Serve immediately. 6 servings For Boiling Water Bath Set a deep pan on oven rack and place filled baking dish in pan. Pour boiling water into pan to level of mixture in baking dish. 2 cups milk 1 or 2 drops Tabasco 3 tablespoons grated onion cup cream 1. Is a buffet supper part oj your holiday hospitality plans? These casserole treats will taste mighty good after the Christmas tree is trimmed. cup cut In IImKn soajyssssioio lb. semisweef chocolate coffee tablespoon double-strengt- h beverage i cup butter Vi teaspoon vanilla extract 1 egg yolk 2 tablespoons heavy cream cup sifted confectioners' sugar cup finely chopped pecans 1 Vi tablespoons Dutch process cocoa 1 lemon-colore- d ) 4 egg whites casserole. Heat Lightly butter a water for boiling water bath. 2. Lightly toss 1 cup of the bread cubes with the melted butter and poppy seeds. Set aside. 3. Scald milk over simmering water (just until a thin film appears). Pour into a large bowl. Mix in Tabasco. Add 2 cups bread cubes, shredded cheese, onion, and a mixture of the salt, pepper, dry mustard, and paprika. Mix lightly but thoroughly until cheese is melted. Add beaten egg yolks gradually, stirring constantly. 4. Beat egg whites until rounded peaks are formed. Spread beaten egg whites over cheese mixture and gently fold together. Turn into the casserole. Top with poppy seed -- coated bread cubes. 5. Bake in boiling water bath at 325F 50 to 60 min., or until a silver knife inserted halfway between center and edge 1. 2-- tablespoon chopped plmiento, drained 1 tablespoon chopped chives Vt teaspoon salt 1 to 2 tablespoons butter or margarine 4 lb. ground beef 1 2 cups (two Vi Vt Variation Follow recipe for Chocolate Truffle Balls. Substitute Vt teaspoon almond extract for the vanilla extract. Omit cocoa-pecmixture. Roll balls in cup finely chopped, toasted blanched almonds. an x. cans) tomato sauce teaspoon salt teaspoon Worcestershire sauce 3 drops Tabasco casserole. 1. Butter a 2. Cook and drain noodles according to pkg. directions. Using a fork, blend melted butter with noodles. Set aside. 3. Thoroughly blend together the cottage cheese, cream cheese, and sour cream. Mix in the onion, green pepper, pimiento, chives, and salt. Set aside. 4. Heat butter in a skillet. Add the ground 2-- beef, breaking into pieces with fork or Cook over medium heat until spoon. CAKE RECIPE from a Family Weekly reader Daisy E. Wilhite, Las Vegas, N. Mex. ' cream, and sugar. 3. Place over a bowl of ice and water and continue beating until firm. Using a measuring teaspoon, shape into balls. Roll balls in a mixture of the cocoa and nuts. Chill thoroughly in refrigerator. About 3 doz. balls IIHIM ; 8 os. noodles 3 tablespoons melted butter or margarine 1 cup (8 os.) cream-styl- e cottage cheese 6 ox. cream cheese Vs cup thick sour cream cup minced onion 2 tablespoons chopped green pepper A $10 Melt chocolate over simmering water. Stir in the coffee beverage. Set aside to cool. 2. Cream together butter and vanilla extract until butter is softened. Beat in the cooled chocolate mixture, egg yolk, A roa7 Camterole lightly browned. Remove from heat and drain off fat. Stir in the tomato sauce, salt, Worcestershire sauce, and Tabasco. 3. Pour small amount of meat sauce into bottom of casserole. Layer with one-ha- lf of noodles. Cover with cheese mixture and remaining noodles. Pour meat sauce over top. 6 servings 4. Bake at 350 F 50 to 60 min. Sealloped Ogntern qt. oysters, drained (reserve liquid) 3 cups cracker crumbs (about 48 1 2 to 4 crackers, crushed) tablespoons melted butter A cup finely chopped onion cup butter Cream or milk ') I teaspoon salt ', teaspoon pepper shallow casserole. Butter a Pick over oysters and remove any shell particles. Set aside. 3. Lightly toss 1 cup of the crumbs with melted butter. 4. Add enough cream or milk to reserved oyster liquid to make 2 cups. Stir in the salt and pepper. 5. Line casserole with 1 cup of the unbuttered crumbs. Arrange 2 cups of the oysters on crumbs. Pour 1 cup of liquid of the over all. Sprinkle with one-ha- lf one-ha- lf of with and dot onion chopped the butter. Repeat procedure. Top with the buttered crumbs. 4. Bake at 350F 20 to 25 min., or until 6 to 8 servings thoroughly heated. 1. 2-- 2. PRIZE-WINNIN- A b-- Three Fruit Feather Cake oo cox 1 Miliwo Vi cups sifted coke flour Vi cup sugar teaspoon baking powder Vt teaspoon salt 4 egg yolks Vt cup sugar Vt cup pineapple juice t4 cup tangerine juice 1 tablespoon lemon juice 4 egg whites Vt cup sugar 1 tubed pan. Set out a n. 2. Sift together the flour, Vi cup sugar, 1. 10-i- baking powder, and salt. Set aside. 3. Beat egg yolks and Vi cup sugar until Add fruit juices thick and lemon-colore- d. gradually, beating well after each addition. Folding in until just blended after each addition, add dry ingredients in fourths. Set aside. 4. Using clean beater, beat egg whites until frothy. Add Vi cup sugar gradually, beating well after each addition. Beat until rounded peaks are formed and egg whites do not slide when bowl is partially mixture over inverted. Spread egg whites and gently fold together until blended. Turn batter into the pan. Cut egg-yo- lk through batter with knife or spatula to break large air bubbles. 5. Bake at 325F about 65 min., or until cake surface springs back when lightly touched. 4. Remove from oven. Immediately invert pan on tubed end and let cake hang in pan until completely cooled. If cake is higher than tube, invert between two cooling racks so top of cake does not touch any surface. When cake is completely cooled, cut around tube with paring knife to loosen cake. Loosen sides with spatula and gently remove cake. One tubed cake 10-i- n. Family Weekly, December 22, 1957 9 |