The Brownsville Herald from Brownsville, Texas on December 31, 1972 · Page 52
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The Brownsville Herald from Brownsville, Texas · Page 52

Publication:
Location:
Brownsville, Texas
Issue Date:
Sunday, December 31, 1972
Page:
Page 52
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, MAtl 10 DAY NO-RISK COUPON TODAY! j PALM COMPANY, M*.3S4O.4SOO.H.W. US* n. MM* Smart CooHing Storory ClriekcD Crapes This week, Food EdHor Hartyn Hanwn prepares a flavorful, light chicken entree. "I'm serving these Chicken Crepes New Year's Eve, when the crowd comes over," says Marilyn, "but the recipe works for any luncheon or dinner when you want to be just a little fancy. And, of course, it's a 'make-ahead' dish, so that's a big plus." MAMLYN-SI CatnriM Grape Juk* iSuOTberrieewM SAVORY CHICKEN CREPES 1. Place water, milk, eggs, salt, flout and 3 tablespoons melted butter in electric blender container. Blend for I minute. Scrape down side: of blender, btend again for 30 seconds. 2. If you do not have a Mender, beat together water, milk, eggs, salt and 3 tablespoons melted butter; then beat in flour all at once, until thoroughly Mended. If time pom-id, allow batter to stand 1 hour, then blend again. 3. Place 6-7-inch skillet over moderate heat until drop of water bounces on surface. Brush bottom of skillet lightly with some of remaining butter. 4. Pour a scant Vt cup batter into heated skillet, tilting pan to coat bottom evenly. Cook crepe for only a few minutes, or until bottom is lightly browned. Warning: Tht Sucgton GtMnl Has Osltiminsd Ttw Dgnra Smoking Is Ongmus to Your HssWi. HNG. SWW OK : H «W. M "» *»·». m · a ing on top of crepe*. Sprinkle" with Pansnao cheese. 9. Bake in pirnrisni 400° F. oven for 30 i ing ii bubbly and c ly browned. Makes 12-14 crtftt, 6 ftrrmgr ·Chabus or dry sherry Make-ahead note: The creprs can be completely tmiaMft. wrapped securely in foil, labeled and fnnca. To *enc:_ Thaw at room temperature tut bake in pnfaeeltd 400° F. o*« for 40-45 miemu i. Or day ahead,- assemble compststly. cover tad nhajsi- aac. Bake fa pHhtaenl 400* P. oven for 40-45 aiiiiiUs WITH CHOUTONsI 1. To serve: Toss i _ large salad Fowl. Sen* i sidy. «fdkex/2atrvs»««, ·May be omitted, but nse* X available. CREAM CHKM AMD CAVIAR 1 ·*·.(· em) erll Turn crepe and quickly brown- second side; turn out of pan. 5. Repeat process with remaining batter, brushing pan with butler before pouring more batter into skillet. Stack crepes with sheet of waxed paper between each. Cover with waxed paper; set aside. i. Make chicken filling: In medium saucepan combine cream of chicken soup, milk and wine smoothly. Stir in chicken, mushrooms, parsley and Swiss cheese. Heat to boiling; then remove from heat 7. Assembling: Spread each crepe with deviled ham. Spoon about Vt cup chicken fining across crepe, roll up. Place filled crepes in two grtastd 11% x W x 1 *i-inch gtsM (orcopper tin-lined) baking pans, t. Pour remaining chicken fill- i caviar ·* *as) of [ it ns« over *Jes. Canush with a small bouquet' of parsley. *. Arrange petty pumpenicU rounds in asraaB I J. Using · butler knife, guest* spread their ownnorsdToeitvre*. Pas* peupu ».--I i at dessB»«. M*ka**o*t36**rttU,.r». FMKLY WBqO.T, · w

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