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Show jHouseholdNeius r . . - j - u -- , ., . . ' .- V.'v". if.. .A . ' ; v N- . .N ? " 4 1 ' ! V i ...x.. Sn. ........ " -v;j- ! LET'S BK VEXTIKKSOMK-TKV IT! (See Kccipes Below) ADVEXTl KES IN COOKING "I get just as much 'lift' out cf a new recipe as I do out of buying a new hat" so stated a homemaker recently and her statement set me thinking. After all, why shouldn't we women enjoy a new recipe? Given a brand new, unusual and different recipe to prepare the making mak-ing up of that rec-H rec-H ' fc. ipe becomes a OJ J1-" challenge, almost - -j a game. Can we J make it up cor-recti-? Does the C"'i1 recipe suggest a o-J'.- new cookery process, proc-ess, one which perhaps we have never tried before? How is the new dish going to taste? Are we going to be really proud of it when we take it to the table? Is the family going to like it? Adventure Adven-ture in cooking that's just what it is, and that's why I like new recipes; reci-pes; that's why I like to suggest new recipes to you. Today's assortment (given below) is centered around a number of new-ways new-ways to prepare various kinds of sausage. Far too often, I fear, we think of sausage as something to serve for breakfasts or light suppers; sup-pers; we fry it, serve it and that's the beginning and the end of all the thinking we do about it So let's be venturesome and try -v these recipes. The list contains a number of my personal favorites. I am sure both you and the family will enjoy them. Sausage Stuffed Cinnamon Apples. (Serves 6) 2 cups sugar 1 cup water H cup red cinnamon candy 6 apples 18 small Link sausages Cook sugar and water and cinna-""Tnon cinna-""Tnon candy to a thick syrupy consistency con-sistency (236 degrees). Core apples and remove peeling from top half of each apple. Place peeled side in hot syrup and cook for 5 minutes. Remove from syrup and place three uncooked link sausages in center of each apple. Then place apples, peeled side up, in baking pan. Pour remaining syTup over them and bake in moderate oven (350 degrees) approximately 40 minutes. Thneringer Sausage With Apple Rings. (Makes 4 servings) 8 Thueringer sausages. 1 No. 2 can whole kernel corn (2M cups) 2 tablespoons butter Vz teaspoon salt Few grains- pepper 1 tablespoon pimiento (finely cut) 2 tart cooking apples 3 tablespoons butter Place Thueringer sausages in skillet skil-let with sufficient water to cover bottom of pan. Cook for about 20 T"$ --;"L';-"' T"lm minutes, turning V occasionally, un- V? til water has evaporated and R Sir7ri sausages are ten- WrF Jarg der and brown. Vll' Drain corn and v- " 'ir'M U place liquor in saucepan. Heat until it has evaporated to about one-half. Add corn and heat, then mix lightly with butter, salt, pepper and pimiento. pimi-ento. Meanwhile, wash apples and cut into -inch slices. Pan-fry in butter over medium heat. Turn when brown on one side and brown on the other. To arrange plates, place two sausages, two apple slices and a serving of corn on each plate. Sausage Waffles. 2 cups pastry flour 2 teaspoons baking powder Vz teaspoon salt 2 eggs, separated Hi cups milk hit cup melted butter r cup bulk pork sausage Mix and sift all dry ingredients. Beat egg yolks thoroughly and add milk to them. Stir milk mixture into the dry ingredients. Add melted melt-ed butter and sausage and fold in the well beaten egg whites. Bake as waffles in a hot waffle iron until crisp and brown. Serve with maple syrup. Sweet Potato and Puritan Sausage Cakes. Parboil 5 sweet potatoes. Peel and cut in half lengthwise. Place Vi of the slices in a buttered baking pan. Make hi pound of pork sausage up into flat sausage cakes. Place one sausage cake on each sweet potato slice and top with a second sweet potato slice. Fasten with a toothpick. tooth-pick. Brush with melted butter and salt lightly. Bake in a moderate oven (350 degrees) for approximately approximate-ly hi hour. Porcupine Sausage Balls. 2 tablespoons butter 1 small onion, chopped 1 green pepper, chopped 22 cups canned tomatoes 1 tablespoon sugar 1 pound bulk pork sausage 3j cup uncooked rice Melt butter in frying pan and brown onion in it Add chopped green pepper, to- ,. til green pepper yyfe$rEl is tender. Make Vicc-. the sausage into -LlFCS-small balls and 1W. roll in the un- LjC cooked rice. Place in greased baking bak-ing casserole and pour the tomato mixture over the sausage balls. Cover baking dish and bake 14 hours in a moderate oven (350 degrees). de-grees). Sausages in Pastry Blankets. (8 sausage rolls) Ihi cups flour hi teaspoon salt hi teaspoon baking powder hi cup shortening 3 tablespoons cold water (approximately) (approxi-mately) 8 pork link sausages Sift together the flour, salt, and baking powder. Blend in the shortening. short-ening. Then add just enough water to form a dough, mixing lightly. Roll out and cut into 8 oblong pieces, each sufficiently large to wrap around one link sausage. Place individual indi-vidual sausages (well pricked) on individual pieces of pastry; fold ends over and roll up. Place, folded side down, on a baking sheet. Prick crust ! with a fork. Bake in a hot oven (425 degrees) for about 30 minutes. Serve very hot Sausage Stuffed Tomatoes. (Serves 8) 8 large firm tomatoes (uncooked) 1 pound country style pork sausage hi cup soft bread crumbs (buttered) Remove sfem end of tomatoes. Scoop out the center and sprinkle Lightly with salt. Form sausage into eight balls and place one ball in each tomato. Top with buttered bread crumbs. Place tomatoes in a shallow baking pan, bake in a moderate mod-erate oven (350 degrees) for 45 minutes min-utes (approximately). Ham Stuffed Baked Apples. (Serves 6) 6 large tart apples 114 cups baked ham (cut in small pieces) 1 teaspoon whole cloves 2 tablespoons butter Cut a Vi inch slice from stem end of each apple and remove core carefully. care-fully. Scoop out, reserve apple pulp, and leave apple shell about Vs inch thick. Combine ham and apple pulp (cut fine) and fill the apple shells. Top each shell with a clove and dot with butter. Place in a baking pan, add V inch water and bake in a moderate oven (350 degrees) for about one hour. (Released by Western Newspape Hnion.) |