onwe/o -pi ONION-MUSTARD BUNS 1 package yeast, compressed or dry '/4 cup water (lukewarm for compressed, warm for dry) 2 cups milk 2 tablespoons sugar 1 tablespoon dry mustard 1 teaspoon salt '/4 teaspoon pepper 2 tablespoons instant minced onion 2 tablespoons shortening or oil 6 cups sifted flour 2 tablespoons instant minced onion 'A cup water Poppy seed Dissolve yeast in water. Heat milk until almost simmering. Into large mixing bowl measure sugar, mustard, salt, pepper, 2 tablespoons instant minced onion and shortening or oil. Stir in milk until sugar dissolves and shortening melts. Cool to lukewarm. Stir in about 2 cups flour and beat until smooth. Beat in yeast. Stir in enough more flour to make a moderately stiff dough. Onto lightly floured board or pastry cloth turn out dough and knead until smooth and satiny, 5 to 8 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place (80-85°) until doubled, about l'/2 hours. Punch down. Divide dough into 2 equal portions; shape into balls. Let rest 10 minutes. Meanwhile, grease two large baking sheets. Roll or pat each half of dough into 9-inch square. Using sharp knife, cut each into 9 squares. Tuck corners under to form buns. Place on baking sheet and flatten with palm of hand. Let rise in warm place until doubled, about 30 minutes. Meanwhile, preheat oven to 400°. Combine 2 tablespoojis instant minced onion and 1 A cup water; allow to stand five minutes. Just before baking, sprinkle with onion and poppy seed, pressing lightly into surface. Bake 25 to 30 minutes, or until golden brown. Yield: 18 sandwich buns. SALAD AND DRESSING IN A BAG 4-5 cups crisp, freshly- washed lettuce in plastic bag % cup (small can) 2 tablespoons lemon juice ! /2 teaspoon salt 3-4 tablespoons crumbled bleu cheese evaporated milk % cup salad oil Combine evaporated milk, salad oil, lemon juice, salt and bleu cheese. Shake to blend well. Carry to picnic in covered jar. Yield: 1V4 cups dressing. At eating time, pour this dressing over the lettuce, knead the bag lightly arid you're ready to serve. EASY CREAMY POTATO SALAD / envelope White Sauce Mix 2 tablespoons sugar 1 teaspoon salt I teaspoon celery salt l'/2 cups milk 1 egg, beaten 2 tablespoons prepared mustard 'A cup salad oil 'A cup cider vinegar 2 tablespoons minced onion 6 cups cubed ('/2 inch) potatoes l'/2 cups slant-sliced celery '/2 cup chopped sweet pickle 6 hard-cooked eggs Combine white sauce mix, sugar, salt, celery salt in a small saucepan. Blend in milk, then beaten egg. Heat just to boiling, stirring constantly. Add mustard, salad oil, vinegar, and minced onion. Pour hot mixture over cubed potatoes, toss to coat potatoes with dressing. Chill. Add celery, pickles and 5 of the eggs, diced. Slice remaining egg for garnishing top. Yield: 2 quarts salad. BY BETTY CURREN A really up-to-date picnic menu can be as interesting and nourishing as a meal served at home. Chilled fresh fruit and crisp green vegetables, as well as hot foods, may appear on the picnic table along with the traditional sandwiches, potato salad and pickles — even though the food isn't served for hours after it is prepared. Proper packing is the secret. Vegetables such as celery, carrots, and crisp freshly-washed lettuce will keep fresh in plastic bags. Kept on ice, they retain their crispness still better. Deviled eggs, sliced meat, chicken salad — in fact, any protein food, in sandwiches or packed separately — which should be kept cold, not merely cool, can be added safely to the picnic meal, if kept on ice until time to eat. For the iced food, insulated containers, which can be bought in various shapes and sizes, help solve the refrigerating problem. However, picnic foods can be kept cold successfully without special equipment. A kettle, for example, or other cooking vessel with a lid, makes an effective picnic "ice chest". Select one large enough to accommodate ail the foods which must be kept chilled. Cover the bottom thickly with crushed ice. Then place the food, in plastic bags or glass jars, in the vessel and pack with more crushed ice. Wrap thick layers of paper or towels around the kettle to act as an insulator. Now that you have everything packed properly and ready to go, what are we waiting for? PAR" CHEESY FRANKS '/2 teaspoon onion powder 8 to 10 frankfurters 16 to 20 bacon slices (about 3 /4 pound) 8 to 10 frankfurter rolls 90 cheese tid-bit crackers, crushed (about 1 cup crumbs) 2 tablespoons prepared mustard 2 tablespoons finely chopped parsley 1 teaspoon crushed oregano leaves Combine first five ingredients. Split frankfurters lengthwise and stuff with cracker mixture. Wrap 2 strips of bacon around each stuffed frankfurter and secure with toothpicks. Grill over hot coals, turning occasionally, until bacon is crisp. Remove toothpicks and serve in warm rolls. Makes 8-10 servings. RASPBERRY LEMON PIES (Six 9-inch pies) '/i cup cornstarch l'/i cups lemon juice '/2 cup lemon rind, grated 6 quarts vanilla ice cream 24 egg whites 3 cups sugar l'/2 cups flaked coconut PICNIC BASKET BUNWICH 1 package active dry yeast (or 1 cake compressed yeast) 'A cup warm water 'A cup shortening 1 tablespoon sugar 1 teaspoon salt 3 A cup hot scadled milk 2'/2 to 2 3 A cups flour Cream Soften yeast in water. Combine in mixing bowl shortening, sugar, salt, and milk. Cool to lukewarm. Add softened yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 3 to 5 minutes. Roll out to an 18xl2-inch rectangle. Cut into 3- inch squares. Brush centers with melted margarine. Place 2 tablespoonfuls of Ham Filling in center of 6 squares; top with remaining squares. Seal edges and prick with fork. Brush with cream. Place on greased cookie sheet. Let rise in warm place (85° to 90° F.) until light and doubled in size, about 45 minutes. Bake at 400° for 15 to 20 minutes. HAM FILLING 3 cups (1 pound) 2 teaspoons prepared ground cooked ham 2 tablespoons chopped 2'A pounds honey graham cracker crumbs 1 pound margarine, softened 1 pound (2 cups) brown sugar, packed '/2 #10 can frozen raspberries OR 5 (10-ounce packages OR 6'/2 CUpS Mix graham cracker crumbs with margarine and sugar. Divide mixture equally into six 9-inch pie plates. Press firmly against bottoms and sides of pie plates. The easy way is to press crumbs into place using an 8-inch plate. Heat frozen raspberries with cornstarch, lemon juice, and rind. Simmer until juice is clear and slightly thickened. Cool. Make very thin layers of sauce and ice cream in pie crusts, using about Vi of the sauce. Freeze pies. Beat egg whites until foamy. Continue beating, gradually adding sugar until stiff. Spread over ice cream, sealing to edges of crust. Sprinkle coconut over tops of pies. Freeze until serving time. Just before serving, place pies in a preheated oven (500°F.) for two to three minutes or until meringue is slightly browned. Serve immediately or return to freezer and cut as needed. Note: Recipe can be cut in half to make 3 9-inch pies. stuffed olives mustard 1 beaten egg 'A cup cream Combine all ingredients and mix well.
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