Frankfurters H ot G erman Potato Salad
Buttered G reen Beans Cherry Skillet Cobbler
48 More Di mes Than Dollars
H o t dog! To a certa i n generat i o n , t h a t m e a n t "wow. " I t s t i l l d o e s when a p p l i ed to t h i s hefty h ot s a l ad a n d fra n ks .
FRANK FURTERS
Drop 4 large fra n kfu rters ( a b o u t 3;4 po u n d ) i n to bo i l i n g water. Cover; red uce heat a n d s i m m e r u n t i l h eated t h ro u g h , 5 to 8 m i n u tes. Rem ove fra n k f u rters f ro m water w i t h tongs.
2 servings.
HOT GERMAN POTATO SALAD 2 m ed i u m potatoes, p a red a n d
h a l ved 3 s l ices baco n
YJ c u p c h o p ped o n i o n 1 t a b l espoon fl o u r 2 teaspoo n s s u ga r
3f4 teaspoon sa l t
1,4 teaspoon cel ery seed Dash pepper
YJ c u p water
3 t a b l espoo n s v i n ega r
H eat 1 i n c h s a l ted wa ter ( Y2 teaspoon s a l t to 1 c u p water) to b o i l i n g . A d d potatoes.
Cover and heat to b o i l i n g ; cook u n t i l ten · der, 20 to 25 m i n u tes. D ra i n a n d set as i d e . I n 8- i n c h s k i l l e t , f ry b a c o n u n t i l cri s p ; re
m ove and d ra i n . I n s a m e s k i l l et , c o o k a n d sti r o n i o n i n baco n f a t u n t i l tender. St i r i n fl o u r, s u gar, sa l t , cel ery seed a n d pep
per. Cook over low h e a t , s t i rri ng u n t i l m i xt u re i s b u b b l y . Rem ove fro m h e a t . St i r i n water a n d v i n egar. H eat t o boi l i n g , st i r
r i n g consta n t l y . B o i l a n d st i r 1 m i n u te.
Rem ove fro m heat.
Cru m b l e bacon i n to h o t m i xt u re, then s l i ce warm potatoes i n t o hot m i x t u re . C o o k u n t i l h o t a n d b u b b l y , s t i rri n g l i g h t l y t o coat potato s l i ces.
2 servings.
BUTTERED GREEN BEANS
C o o k Y2 pac kage (9-o u n ce s i z e ) froz e n c u t green bea n s a s d i rected except- u se o n l y h a l f t h e a m o u nts o f water a n d s a l t c a l led for o n pac kage. D ra i n . Dot with 1 t a b l e
s p o o n b u tter or m a rga r i ne a n d s p r i n k l e w i t h c h o p ped s a l ted pea n u ts, s u n fl ower seed s or a l m o n ds.
2 servings.
CHERRY SKILLET COBBLER
Y2 c a n ( 2 1 - o u nce s i z e ) c h erry p i e fi I I in g *
\14 c u p o ra n ge j u i ce
Y2 c u p b u tterm i l k b a k i n g m i x t a b l es po o n sh red d ed o ra n ge pee l , i f desi red
1 Y2 teaspoo n s s u g a r 2 ta b l es p o o n s m i l k
I n 1 -q u a rt s a u cepa n , heat p i e fi l l i n g a n d o ra n ge j u i c e to bo i l i ng, s t i rri n g occas i o n a l l y. S t i r bak i n g m i x, orange pee l , s u g a r a n d m i l k w i t h fork t o a soft d o u g h . D ro p d o u gh by s p oo n f u l s (2 o r 3 ) o n to b o i l i n g c h erry m i x t u re . C o o k u n covered over l o w h eat 1 0 m i n u tes; cover a n d c o o k 10 m i n u tes l o n ger. Serve wa r m . Top w i t h l i g h t c ream o r ice c rea m if yo u w i s h .
2 s ervings.
* Leftover pie filling? U se for d essert l a t e r i n t h e w e e k . Spoo n o v e r van i l l a i c e c rea m , po u n d cake o r brown ies.
- ...
J
0'25
"t U �
- · �
WI
Southwestern Beef Buttered Green Beana Tangy Cauliflower Salad
Quick Corn M uffins Caramel Custard or Frosty Pumpkin Custard
50 Eve ryday Favorites
Here's a di n n er wit h an ai r of " H o m e on the Ran ge" about it. Plu s a c h oice of d o
a h ead desserts : o n e a s peedy s pi n -off o n a Conti n e n tal fla n , t h e other strict l y U . S.A.
SO U THWESTERN B E E F
%- t o 1 - pou n d beef ro u n d steak, 1 to 2 i n c h es thick
2 cloves garlic, thinly sliced 1 tablespoo n salad oi I Y2 teaspoon salt
Dash m a rjoram or basil 1/.! c u p water
1 tablespoon b u tter o r m a rgarine 113 cup rai si n s
1 la rge or 2 s m all tom atoes, peeled a n d c u t i n to wedges
Pickled c hili pep pers
C u t a b o u t 1 0 s m a l l s lits i n m eat wit h ti p of knife; in sert a garlic slice i n eac h . Heat oil in 8-i n c h ski llet ; brown meat over me
di u m h eat, about 1 5 min u tes. D rai n off fat. A d d salt, m a rjora m a n d water; h eat to boili ng. Red uce h eat; cover tig h t l y a n d si m m er u n til ten d e r, 1 t o 1 Y2 hou rs. (Add s m a l l a m o u n t of water if n ecessa ry . ) M e l t b u tter i n sm all saucepa n . Ad d raisi n s a n d tom atoes; cook over low h eat, stir
ri n g occasio n a l ly, u n til hot, about 5 min u tes. Pou r aro u n d steak a n d garnish wit h c hili pep pers.
2 servings.
Time-saver: U se %- pou n d beef ro u n d steak, Y2 i n c h thick, a n d o mit garlic slices.
After b rowni n g m eat, add salt, m a rj o ram a n d water; cover a n d si m mer u n til ten der, a b o u t 45 mi n u tes.
TANGY CAULIFLOWER SALAD Y2 m ed i u m c a u l i fl ower
2 tabl espoo n s o i l - a n d -v i n egar d res s i n g
% teaspoon orega n o
% teaspoon sa l t Lett uce l eaves
Separate c a u l i fl ower i n to flowere t s . H eat 1 inch s a l ted water ( Y2 teaspoon salt to 1 cup water) to boi l i n g. Add cau l i fl ower.
Cover a n d h eat to bo i l i n g; cook u n t i l ten der, 1 0 to 1 2 m i n u tes. D ra i n .
M i x d res s i n g, orega n o a n d s a l t ; po u r o n h o t c a u l i fl ower a n d toss. Cover a n d re
frigerate at l east 3 h o u rs .
T o serve, re m ove cau l ifl ower w i t h s l otted spoon to l ettuce- l i n e d bow ls. G a r n i s h w i t h fi n e l y c h o p ped green o n i o n o r grated Parmesan ch eese and pars ley.
2 servings.
Time-saver: S u bst i t u te 1 package ( 1 0 o u nces) frozen cau l i fl ower, cooked a s d i rected , fo r the fres h .
QUICK CORN MUFFINS
Measu re 1 pac kage ( 1 4 o u n c es) corn m u ffi n m i x; d i v i d e i n h a l f ( a p p rox i m a t e l y 1 Y2 c u p s ) . * Pre p a re m u ffi n s as d i rected except - u se half t h e m i x, 1 egg a n d half t h e am o u n t of m i l k c a l l ed f o r o n package.
6 m u ffins.
*To store re m a i n i n g m i x, c l ose package se
c u re l y and u se w i t h i n 3 weeks to m a ke h o t m u ffi n s for a n ot h e r m e a l . O r if you p refer, prepa re e n t i re pac kage a n d freeze l eftove r m u ffi n s to u se as n eeded .
Eve ryday Favorites 51
CARAMEL CUSTARD 1 egg, s l i g h t l y beaten 2 ta b l espoons s u g a r
D a s h s a l t Y2 teaspoon van i l l a 3;4 c u p m i l k, sca l d ed
2 t a b l espoo n s c a ra m e l i c e - c re a m to p p i n g
H eat oven to 350° . M i x egg, s u gar, s a l t a n d va n i l l a . S t i r i n m i l k. P l ace 1 t a b l e
s p o o n cara m e l t o p p i n g i n eac h of two 6-o u n c e c u stard c u p s . Po u r egg m i xt u re o n to c a ra m e l to p p i n g .
P l ace c u ps i n b a k i n g p a n , 8x8x2 i n c h es;
p o u r very hot water i n to pan to w i t h i n h i n c h o f tops o f c u ps. B a k e u n t i l k n i fe i n serted h a l fway between c e n ter a n d edge c o m es out c l ea n , 40 to 45 m i n u tes. R e m ove c u ps from water; serve warm o r c h i l l a n d u n m o l d i n to dessert d i s h es .
2 s ervings.
FROSTY PUMPKIN CUSTARD
L i ne 6 m u ffi n c u ps w i t h paper ba k i n g c u ps . Softe n 1/2 p i nt van i l l a ice cream s l ightl y . Fo l d 1/2 can ( 1 6-ou nce s i ze) p u m pk i n pie m i x i nto ice c rea m . D i vide among paper- l i ned cups. Cover and freeze u nti l fi rm , at l east 3 h o u r s . G a r n i s h w i th wh i pped topp i ng a n d wa l n ut h a l ves . 2 servings-and 4 for other days.
Salmon Loaf Lemon-buttered Broccoli
Fresh Fruit Salad with Honey Dressing
Breadsticks Hot Fudge Pudding Cake
52 Eve ryday Favorites
SALMON LOAF
1 can (73/4 ou nces) s a l m o n , d ra i ned (reserve l iq u id)
M i l k plus reserved s a l mon l iq u id to measu re 1/3 c u p
egg, s l i ghtly beaten 3f4 cup c rac ker c ru m bs
1 tablespoon lemon j u ice 1 tablespoon chopped o n ion
Dash pepper Egg Sauce (below)
H eat oven to 350°. F l a ke sa l m o n , rem ov
ing s k i n and bo n e . M i x in rem a i n i n g i n gred i e n t s except s a u c e . I n b u ttered ba k i n g pa n , 8x8x2 i n c h es, s h a pe m i xt u re i n t o a l oaf. Bake u n covered u n t i l c e n t e r i s fi r m , a bo u t 3 0 m i n u tes. Serve w i t h E g g S a u c e . 2 servings.
Egg Sauce
1 t a b l espoon b u tter o r m a rgari n e 1 t a b l espoon fl o u r
% teaspoo n sa l t
% teaspoo n pepper 3f4 cup m i l k
1 h a rd -coo ked egg, d i ced
Melt butter in s m a l l s a u cepa n . M i x i n fl o u r, s a l t a n d pepper. Cook over l o w heat, st i rri n g u n t i l m i xt u re i s s m ooth a n d b u b b l y . Rem ove fro m h eat a n d st i r i n m i l k . H eat t o b o i l i n g, sti rri n g c o n sta n t l y . B o i l a n d st i r 1 m i n u te . St i r i n egg.
� cup.
Variations
Cuc u m ber Sa uce: O m i t egg a n d s t i r i n
% c u p s h red ded o r t h i n ly s l i ced c u c u m ber and dash caye n n e red pepper.
Dill Sa uce: O m i t egg and stir in Y2 tea
spoon d i l l weed and d a s h n u t m eg.
LEMO N - BUTTERED BROCCOLI
H ea t oven to 350°. I n u n g reased 1 -q u a rt cassero le, p l ace 1 pac kage ( 1 0 o u n c e s ) fro z e n brocco l i spea rs, 1 t a b l espoo n b u tter o r m a rgari n e a n d 2 teaspoo n s lemon j u i c e . C o v e r a n d bake u n t i l tend e r, a b o u t 3 5 m i n u tes.
2 s ervings.
FRESH FRUIT SALAD
1 grapefr u it, pared and secti oned 1/4 canta l o u pe , pa red and cut i nto
p i eces
cup fresh strawberries, h a l ved Honey D ress i n g ( page 2 8) Lettuce
Toss fru i t a n d d ress i n g . Serve s a l ad o n lettuce .
2 servings .
HOT FUDGE PUDDING CAKE h c u p all-purpose fl o u r*
% c u p gra n u l ated s u g a r 1 t a b l espoon cocoa
314 tea s p o o n ba k i n g powder
Ya tea s p o o n s a l t 3 t a b l espoo n s m i l k 1 t a b l espoon sa l a d o i l h c u p c h o [J ped n u ts
h cu p brown sugar ( pac ked ) 1 t a b l espoon cocoa
213 c u p hot water
H ea t ove n to 350 ° . Mix a l l i ng red i e n ts except b rown s u ga r, 1 t a b l espoo n cocoa and t h e h ot water. Po u r i n to u n g reased 1 -q u a rt ca ssero l e . M i x brown s u g a r a n d 1 t a b l es p o o n cocoa; spri n k l e o n batter. Po u r h o t water o n batter. B a ke 30 t o 3 5 m i n u tes. S erve w a r m . Top w i t h w h i pped c re a m o r ice c rea m i f you w i s h .
2 s ervings.
* I f using se l f- r i s i n g flour, omit ba k i ng powder a n d sa l t .
Crisp, crusty fried c h i cken that rea l l y i s n 't fri ed at al l . I t's baked-j u st l i ke t h e o n e pictured on page 49. N o t i reso m e tend i n g a n d , best o f a l l , n o spatteri n g . And s i n ce the shortcakes bake at t h e sa m e tem peratu re, they c a n share t h e ove n toward t h e e n d . N ow, t hat's teamwork.
OVEN- FRIED C H ICKEN
1/.t c u p s h o rten i n g ( part b u tter) o r salad o i l
lf.t c u p a l l - p u rpose fl o u r Y2 teaspoon salt
Ys teaspoon paprika Ys teaspoon pepper
1 Y2 p o u n d s c h icken p i eces o r 2 - po u n d b ro i l er- frye r c h i c ke n , c u t i n to q u a rters
H eat oven to 425°. I n oven , m e l t s h o rt e n i n g i n b a k i n g pa n , 9x9x2 i n c h es o r 1 1 %x7Y2x1 Y2 i nches. M i x fl o u r, s a l t , p a p r i ka and pepper in plastic o r paper bag; s h a ke c h i c ke n , 2 o r 3 p i eces a t a t i me, i n bag u n t i l coated .
P l ace c h i c k e n s k i n s i d e d ow n i n pa n . B a ke u n covered 30 m i n u tes. T u rn c h icken ; b a ke u n t i l tender, 1 5 to 20 m i n u tes l o n ger.
2 servings.
PARSLEY E D N EW POTATO ES 1 p o u n d n ew potatoes (6 to 8
s m a l l )
2 t a b l es po o n s b u tter o r m a rgari n e 1 to 2 t a b l espoo n s s n i p ped pars l ey Sc r u b u n pa red potatoes l i g h t l y w i t h vege
t a b l e b ru s h . H eat 1 i n c h sa l ted water (1 teaspoon sa l t to 1 cup water) to b o i l i n g . Add potatoes. Cover a n d h e a t to b o i l i n g;
cook u n t i l tender, 20 to 25 m i n utes. D ra i n . Add b u tter; toss u n t i l potatoes a re c o ated . Spri n k l e w i t h parsley.
2 servings.
Everyday Favorites 53
ASPA RAG U S ALMON D I N E 1 pac kage ( 1 0 o u n c e s ) frozen
a s p a ra g u s s pea rs
1 t a b l espoon b u t ter o r m a rga r i n e 2 t a b l espoo n s d iced roasted
a l m o n d s
C o o k asparagus s pea rs as d i rected o n pac kage. D ra i n . T u rn i n to serv i n g d i s h ; d o t w i t h bu tter a n d s p ri n k l e a l m o n d s o n t o p .
2 servings.
STRAW BERRY S H O RTCA KE 1 p i n t fresh strawberries Yl to Y2 cup sugar
1 c u p bu tterm i l k bak ing m i x lf.t c u p m i l k
1 t a b lespoon s u g a r
1 t a b l es p o o n b u t ter o r m a rga r i n e , m e l ted
S l i c e s t rawberries i n to b ow l . S p ri n k l e Yl to Y2 c u p s u g a r o n berries a n d let sta n d a bo u t 1 h o u r.
H eat oven to 425 ° . M i x rem a i n i n g i n gred i e n t s w i t h fork t o a soft d o u g h . T u r n d o u gh o n to l i g h t l y fl o u red c l ot h -covered board ; s m ooth d o u g h i n to ba l l a n d k n ead 8 to 1 0 t i m es . Ro l l Y2 i n c h t h i c k . Cut i n to two 3 - i n c h c i rc l es. P l a c e on u n greased ba k i n g s h eet. B a ke 1 0 to 1 2 m i n u tes.
S p l i t warm s h o rtca kes; spoon s t rawberries between l ayers and on t o p . Serve w i t h sweete n ed w h i pped c rea m i f d e s i red . 2 servings.
Variation
Pea c h - Pra line Sh o rtca ke: O m i t strawber
r i es a n d s u ga r. Before ba k i n g, b r u s h soft b u tter o r m a rga ri n e on c i rc l es; s p r i n k l e brow n s u g a r o n t o ps. F i l l a n d top s h o rt
c a kes with sweet e n ed s l i ced peac h e s .
Oven-fried Chicken Parsleyed N ew Potatoes
Asparagus Almondine C risp Vegetable Relishes
S trawberry Shortcake
54 Everyday Favorites
To m ake a perfect puffy ome
l et . ge ntly fol d t h e egg yo l k m i xt u re i nto t h e stiffly beaten egg whites with a ru bber sc ra pe r . Don ' t overfo l d . or you ' l l defl ate the m ixt u re .
Cook t he ome l et o n top of the range u nt i l it ' s puffy a nd the bottom i s l ig ht brow n . l i ft t h e e d g e to j udge t he col
or. It then goes i nto the ove n to b a ke unti l it ' s done .
F i l l t h e ome let wit h p a rt of the sa uce . Ti p t h e ski l let a nd fol d the ome l et i n h a l f . S l i de it onto a p l atter a n d pour the rem a i n i ng sauce o n top .
PUFFY OMELET CAHUENGA P u ffy O m elet ( be l o w ) ri pe s m a l l avocado 3;4 c u p d a i ry so u r c ream Y2 teaspoo n salt
Va teaspoo n d i l l weed
1 l a rge t o m ato, pee l ed , d i ced a n d d ra i ned
Prepa re P u ffy O m e l et . W h i l e o m e l et b a ke s . p e e l a n d d i ce avoca d o . H eat so u r crea m , s a l t a n d d i l l weed ( d o n o t boi l ) . G e n t ly st i r tom ato a n d avocad o i n to sou r c re a m m i xtu re; heat t h ro u g h .
T o serve, po u r part o f t h e s a u c e o n o m elet i n s k i l let. Ti p s k i l l et a n d l oosen o m elet by s l i p p i n g ru bber sc raper, p a n c a k e t u rner or s pat u l a u n d e r; fo l d o m e l et a n d rem ove to h eated p l a tter. Po u r re m a i n i n g s a u ce o n top.
2 gen erous servings.
Puffy Omelet 3 eggs, sepa rated
3 ta b l espoo n s m i l k or water 1;4 teaspoon sa l t
Ys teaspoon pepper 1 tabl espoon bu tter or
m a rgari n e
I n s m a l l m ixer bow l , beat egg w h i tes u n t i l s t i ff b u t n o t d ry. Beat egg yo l ks u n t i l t h i c k a n d l e m o n c o l o red . Beat i n m i l k, s a l t a n d pep per; ge n t l y fo l d i n to egg wh i tes w i t h ru bber scra per.
H eat oven to 325°. In 8- i n c h s k i l l et w i t h ove n p roof h a n d le, h e a t b u tt-er u n t i l j u st h o t e n o u g h to s i z z l e a d ro p of water, rota t i n g s k i l let so t h a t b u tter eve n l y coats t h e botto m . Po u r o m e l et m i xt u re i n to s k i l l et; level s u rface ge n t l y. Red u c e h eat;
cook u n t i l p u ffy and l i g h t brow n on botto m , about 5 m i n u tes. ( L i ft o m e l e t at edge to j u dge c o l o r . )
P l ace s k i l let i n ove n ; b a k e u n t i l k n i fe i n se rted i n cen ter co m es o u t c l ea n , 1 2 t o 1 5 m i n utes.
Everyday Favorites 55
BACON Y2 po u n d C a n ad i a n - style baco n ,
c u t i n to 114- i n c h s l i ces 2 t a b lespo o n s m a p l e - fl avored
syru p
H eat oven to 325°. I n u n g rea sed s m a l l s h a l l o w ba k i n g d i s h , ove r l a p bacon s l i ces s l i g h t l y . D r i z z l e syru p o n s l i ces. B a ke u n covered u n t i l bac o n i s h o t , a b o u t 35 m i n u tes.
2 servings.
MARINATED GREEN BEAN SALAD D ra i n l i q u i d fro m 1 c a n (8 o u n ces) F re n c h sty l e green · bea n s . Po u r 2 t a b l espoo n s I ta l i a n d ress i n g o n bea n s . Cover a n d re
fri gerate at least 2 h o u rs . D ra i n . Serve bea n s o n c r i s p s a l ad gree n s and garn i s h w i t h o n i o n ri n gs .
2 servings.
FRESH FRUIT CUP
C h oose two or m o re of t h e fo l l ow i n g fru i t s to total 1 to 1 h c u p s : b a n a n a s l i ces;
b l u e berri es; strawberries; ras pberri es;
seed less green grapes; peac h , pear o r p i n e a p p l e c h u n ks; o ra n ge o r grapefru i t sec t i o n s o r m e l o n c u bes. D i v i d e between d essert d i s h es a n d top eac h w i t h 1;4 c u p o ra n ge j u i ce o r g i n ger a l e.
2 servings.
Puffy Omelet Cahuenga Maple-glazed Bacon Marinated Green Bean
Salad
Toasted English M uffins Fresh Fruit Cup
Meat Loaf Creamy Scalloped Potatoes
Fresh Vegetables Peach Crisps
56 Everyday Favo rites
MEAT LOAF 1 egg Y2 c u p m i l k
YJ c u p d ry b read c r u m bs o r 1 c u p soft b read c r u m bs ( a b o u t 1 s l i ces b rea d , torn i n to s m a l l p i eces)
1 pound g ro u n d beef o r m eat l o a f m i x t u re
2 t a b lespoo n s fi n e l y c h o p ped o n i o n
Y2 tea s poon s a l t Vs teaspoon pepper
114 teaspoon d ry m u st a rd 1/4 teaspoon gar I i c s a l t
1 teaspoon Worcestersh i re s a u ce
M i x a l l i n gred i e n t s t h o ro u g h l y . D i v i d e m e a t m i xt u re i n h a l f ( a b o u t 1 V2 c u ps eac h ) ; s h a pe eac h i n to loaf, Sx4 i n c h e s . P l ac e both l oaves i n u n g reased l o a f pa n , 9x5x3 i n c h es , o r ba k i n g p a n , 9x9x2 i nc h es . Bake i n 3 50° o v e n a bo u t 45 m i n u t e s . I f d es i red , top o n e l o a f w i t h cat s u p, c h i l i s a u c e o r s t r i p s o f c h eese a n d ret u rn to oven for 2 t o 3 m i n u t e s . S e rve t h i s loaf i m m ed i at e l y . Coo l re m a i n i n g loaf; wrap in a l u m i n u m fo i l , label and freeze.
2 servings - a n d 2 for a n o th e r time.
Variation
Mini Mea t Loa ves : D iv i d e meat m i xt u re i n t o 4 eq u a l p a r t s ( a bo u t 3/4 c u p eac h ) . S p read eac h in u n g reased m i n i a t u re l oaf p a n , 4Y2x2 Y2x1 Y2 i n c hes, o r s h a p e i n to i n d i v i d u a l loaves a n d p l ace i n u n g reased ba k i n g p a n , 9x9x2 i n c h es. B a k e a b o u t 35 m i n u tes. Serve 2 l oaves i m med i at e l y . Coo l re m a i n i n g l oaves; wra p i n a l u m i n u m foi l , l a b e l a n d freeze.
Note: To serve frozen meat loaf, p l ace fo i l -wrap ped frozen l o a f o r m i n i l oaves o n oven rac k ; heat in 350" oven 50 to 60 m i n u t es.
CREAMY SCALLOPED POT A TOES 2 t a b l espoo n s b u tt e r or m a rga r i n e 2 t a b l espoo n s flo u r
1!2 teaspoon salt 1fs teaspoon pepper 1 1/2 cups m i l k
1 po u n d potatoes ( a bo u t 3 m ed i u m ) , pared a n d t h i n ly s l i ced
2 tab l espoo n s fi n e l y c h o pped o n i o n
1 teaspoon b u tter or m a rga r i n e
H eat ove n to 350°. M e l t 2 t a b l e s p o o n s b u t t e r o v e r l o w h e a t . St i r i n fl o u r a n d seaso n i n g s . Cook over l o w h e a t , s t i rri n g u n t i l s m o o t h a n d b u b b l y . Rem ove fro m h e a t . St i r i n m i l k. H eat to bo i l i n g , s t i rr i n g c o n s t a n t l y .
I n g reased 1 -q u a rt cassero l e , l a y e r h a l f t h e potatoes, a l l t h e o n i o n a n d h a l f t h e s a u c e . T o p w i t h re m a i n i n g potatoes a n d sa u ce. Dot w i t h 1 teaspoon b u tter.
Cover and bake 30 m i n u tes. U ncover and bake u n t i l potatoes a re tende r, a b o u t 35 m i n u tes.
2 s ervings.
PEACH CRISPS
4 c a n n ed peach h a l ves, d ra i n ed 2 t a b l es p oo n s c h o p ped wa l n u t s 2 t a b l es p o o n s b rown s u g a r 1 V2 teaspoo n s fi n e l y s h red ded
o ra n g e peel Vs teaspoon al l s p i c e
4 wa l n u t h a l ves
H ea t oven to 350° . P l ace peac h h a lves c u t s i d e s u p i n u ngreased bak i n g d i s h . M i x c h o p ped wa l n u t s , s u ga r, o ra n ge peel a n d a l l s p i c e; s p r i n k l e o n peac h e s . B a k e u n t i l h o t , a bo u t 2 0 m i n u tes. Serve w a r m ; t o p e a c h w i t h wa l n u t h a l f a n d , i f d es i red , va n i l l a i c e c rea m .
2 s ervings.
T i m e for a change? T h e m ea t loaf m i x o n page 5 6 c a n b e a w h o l e n ew " ba l l " g a m e i f yo u f i x h a l f loaf, h a l f meatba l l s . ( E i t h e r wi l l keep frozen u p t o 2 m o n t h s . ) N o t e t h e c h a nge i n proced u re, too . T h ese meatba l l s bake in the ove n - n o watc h i n g, no st i rri n g, n o spatter i n g .
BAKED MEATBALLS
Prepare m ix t u re for Meat Loaf ( page 56) except-decrease m i l k to 1,4 c u p . S h a pe m i x t u re i nto twenty 1 Yz- i nc h ba l l s . P l ace i n ungreased bak i n g pa n , 9x9x2 i n c h es.
Bake i n 400° oven abo u t 20 m i n u t e s . Serve half the m eatba l l s i m m ed i a t e ly. Coo l re
m a i n i n g m eatba l l s ; p l ace in 1 - p i n t freezer conta i n er, label and freeze.
2 servings - a nd 2 for a n o ther da y.
Note: To serve frozen m e a t ba l l s , h e a t 1 j a r ( a b o u t 1 5 ou nces) favo r i t e spag h e t t i s a u c e i n 1 -q u a rt saucepan to boi l i n g ; a d d frozen meatbal l s . Red uce h e a t ; cover a n d s i m m e r u n t i l mea t ba l l s a re h o t , a bo u t 20 m i n u tes. Serve w i t h hot coo ked s p a g h et t i o r n ood l es . O r heat 1 c a n ( 1 0% o u n ce s ) b e e f gravy to bo i l i n g; add frozen m ea t ba l l s a n d h e a t t h ro u g h . Serve w i t h m a s h ed potatoes.
OVEN RICE
1 c u p boi l i n g water
Vz c u p u n cooked reg u l a r rice Vz teaspoon salt
S n i pped pars l ey
H eat oven to 400°. M i x water, r i c e a n d sa l t i n u n g reased 2Yz-c u p o r 1 -q u a rt c a s sero l e . Cover t i g h t l y ; b a k e u n t i l l i q u i d i s abso rbed a n d r i c e i s t e n d e r, 2 0 to 2 5 m i n u tes. S p ri n k l e pars l ey o n t o p .
1 1h c ups rice.
Everyday Favorites 57
SPANISH PEPPERS
1 to 1 Yz green peppers, c u t i n to Yz - i n c h s t r i p s
Yz c u p 1/4- i n c h d i a go n a l s l i ces c e l e ry
2 t a b lespo o n s fi n e l y c h o p ped o n i o n
t a b l espoon sa l a d o i l
Y<t teaspoon basi I l eaves Yz tea spoon sa l t
Dash pepper
1 c a n (8 o u n ces) t o m a t o s a u c e
I n 8- i n c h s k i l let, c o o k a n d st i r green pep
per, c e l e ry a n d o n i o n in oil over m ed i u m h eat u n t i l o n i o n i s t e n d er. S t i r i n re m a i n i n g i n gred i e n t s . Cover a n d cook over m ed i u m h ea t u n t i l green pepper i s c r i s p - t e n d er, a bo u t 5 m i n u tes.
2 servings.
QUICK BLUEBERRY COBBLER Yz c a n (21 - o u nce s i z e ) b l u e be rry p i e
fi l l i n g*
teaspoon s h red ded o ra n ge pee l Yz c u p b u t te rm i l k b a k i n g m i x
2 teaspoo n s s u ga r
2 t a b l espoo n s orange j u i c e 2 teaspo o n s b u t t e r o r m a rgari n e ,
softened
H eat oven to 400° . M i x p i e fi l l i n g a n d o ra n ge p e e l i n u n g reased 2 Vz-c u p c a s sero l e . H eat i n o v e n 1 5 m i n u tes. S t i r b a k i n g m i x, s u ga r, o ra n ge j u i c e a n d b u t t e r w i t h f o r k to s o f t d o u g h . Drop d o u g h b y spoo n fu l s ( 2 o r 3 ) o n t o h o t b l u eberry m i x
t u re. Bake u n t i l t o p p i n g is l i g h t b row n , 1 5 t o 2 0 m i n u tes. Serve w a r m , w i t h l i g h t c rea m or i c e c re a m i f you l i ke.
2 servings.
*Leftover pie filling? Serve i n t a r t s h e l l s o r u se a s a topp i n g f o r va n i l l a i c e c rea m , l e m o n sherbet, van i l l a pudd i n g, pancakes o r French toast.
Baked M eatballs Oven Rice Spanish Peppers Cabbage S law (page 4 1 ) Quick Blueberry Cobbler
Orange Pork Chop Skillet Buttered Peas TOBMCI Green Salad
Dinner Rolls Quick Date Cake
58 Everyday Favorites
O ra n ge j u i ce co n c e n trate g i v es every d ay pork c h o ps a certa i n d a s h . F o r a n oth e r k i n d of d a s h , co n s i d er coo k i n g t h e m i n a n e l ec t r i c s k i l l et , r i g h t at the tab l e.
ORA N G E PO RK C H O P S K I LLET 4 pork l o i n o r ri b c h ops,
Y2 to 314 inch t h i c k teaspoo n salt sm a l l o n i o n , s l i ced
Y2 can (6-o u n ce s i ze) frozen orange j u i ce concentrate ( t h awed ) * 2 tab lespoo n s brown s u ga r
\4 teaspoon a l l s p i ce
2 tab lespoo n s l e m o n j u i ce 2 tab lespoo n s water
1 can (8 o u n ces ) sweet potatoes i n syru p, d ra i ned
1 s m a l l oran ge, s l i ced
In 1 0- i n c h s k i l let, brown c h ops over m e d i u m h e a t . D rai n off f a t . Spri n k l e s a l t o n c h o ps. Arra n ge o n i o n s l ices o n c h o p s . M i x ora n ge j u ice co n c e n t rate, s u gar, a l l s p i ce, l e m o n j u ice and water; p o u r i n to s k i l let.
H eat to boi l i ng. Red uce heat; cover a n d s i m mer 3 0 m i n utes. P l ace sweet potatoes and o range s l ices o n c h o p s . Cove r a n d cook u n t i l potatoes a re h o t , a b o u t 1 0 m i n u tes.
2 s ervings.
*Leftover concentrate? U s e i n O ra n ge S l u s h ( page 2 2 ) , a s a n i c e-crea m t o p p i n g o r f o r a s peedy fru i t d ri n k.
TOSS E D G R E E N SALAD
3 to 4 c u ps b i te-size p i eces c h i l l ed c r i s p sa l ad gree n s
1;4 cup vegetab les
O i l - a n d -V i negar D ress i n g ( be l o w ) o r favo ri te bot t l ed d ress i n g
P l ace green s a n d vegeta b l e s i n bow l . J u st before serv i ng, po u r d ress i n g on i n g red i e n ts a n d toss. G a r n i s h salad as d es i red . 2 s ervings.
O il-and-Vinegar Dressing 2 t a b lespoo n s salad o i l
1 t a b l espoon w i ne, ta rragon o r c i d e r v i n egar o r l e m o n j u ice
1;4 teaspoon salt
Y2 s m a l l c l ove gar l i c, fi nely
c h o p ped, o r d a s h garl i c powd e r Dash fres h l y grou n d pepper
S h a ke a l l i n gred i e n t s in t i g h t l y covered j a r.
A b o u t \4 cup.
N ote: F o r perfect green sal ad s , u se c h i l l ed fresh sa l a d gree n s . Vary t h e gree n s , vege
t a b les a n d garn i s h es ( see fac i n g page) . Tea r greens i n to b i te-s i ze p i eces; d o n o t c u t except w h e n wedges, s h red d i n g o r c h u n ks a re c a l led for. Use j u st e n o u g h d ress i n g t o l i gh t l y coat t h e leaves.
Q U I C K DATE CA KE
1 pac kage ( 1 4 o u nces) d ate bar m i x
V2 c u p h o t water 2 eggs
1 teaspoon baki n g powder Y2 c u p ch opped wa l n uts
Co n fec t i o n ers' sugar
H eat ove n to 375°. G rease ba k i n g pa n , 8x8x2 i n c hes. M i x d a te fil l i n g fro m date b a r m ix and h o t water. Stir in c ru m b l y m i x, eggs, ba k i n g powd e r a n d n u ts. S p read i n pa n . Bake u n t i l top spri n gs back w h e n to u c h ed l ig h t ly, a b o u t 3 0 m i n u tes. S p r i n k l e c o n fect i o n ers' s u g a r o n t o p .
R o m a i n e , i ce berg lett u c e . tomato wedges . ripe ol ives. anc hovi es. crumbled blue or feta cheese
Leaf l ettuce. rad i s h es . cu
c u m be r , ca rrots . c a u l i flow
er ( s l i c ed on the d i a g o n a l ) , g reen o n i ons
Rom a i n e . beets (or any leftove r cooked veget a b le) , re d onion ri ngs. so u r crea m . blac k or red caviar
Le af l ettuce. esc a ro l e . avo
c a d o wedges . m u s h rooms.
c h opped peanuts. a spn n
kle of c u rry powder
I c e b e rg c h u n ks (line bowl wit h bright outer leaves) , o n i o n ri ngs . r i pe o l i ves.
c o rn c h i ps . pickled red c h i l i pe ppers
B ost o n or B i bb lett u c e . d ra i n ed ca n ned ma ndari n orange segme nts . s l i c ed wat e r chest n uts
Everyday Favorites 59
I c eberg lett u ce . c u rl y en
dive . tomato wedges . m a r
i n ated a rt i c h oke h e a rts.
zucc h i n i . a spri n kl e of g rated Parmesa n c h eese
S p i n a c h l e aves . h a rd
cooked egg . J u l i e n n e st rips of Swiss cheese. o n i o n ri ngs . b a co n-fl avored veg
et able prot e i n c h i ps
S p i n a c h leaves , iceberg lett u c e . c a u l iflowe rets , pi
m i e nto-stu ffed g ree n o l i ve s . c h erry tom atoes . g reen pepper rings