The Pittsburgh Courier from Pittsburgh, Pennsylvania on August 4, 1956 · Page 19
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The Pittsburgh Courier from Pittsburgh, Pennsylvania · Page 19

Pittsburgh, Pennsylvania
Issue Date:
Saturday, August 4, 1956
Page 19
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ill J If f .J I AUG. 4, Ml THI finSIUKGH COURIEt 1 7 v.t i .1 it - . v. f i V - - - v'' - . - - 1 3 V CURRIED EGGS ON RICE SPLENDIDE HONEY COCONUT MUFFINS A 'Brunch' Is an Easy Informal Way to Entertain ONE of the easiest and most delightful ways of entertaining Is a "brunch." The very lnfoi mality of a meal eerved between 7 o'clock and noon the usual hours for breakfast and lunch Incorporates some of the best features of each. Brunch parties are gay and simple. There's a warmth about this late momlng meal with Its friendly atmosphere that makes entertaining, come easy. Friends love to get together for leisurely late morning conversation, coffee, and all that goes with them. It'a a boon for working couples, who are short of lime during the week for preparation of more elabo rate meals. - They find a Sunday brunch an excellent hour to entertain because they can sleep a little jater and still prepare a menu for guests who don't expect any' elegant dishes. ON TILE other hand, If a hostess wants to and has the time, she can turn out real gourmet foods for the occasion. Your meal may be plain and "everyday" as this broiled grape, waffles, piping hot with double squares of margarine and syrup; bacon and coffee. Yet, a more elaborate menu could Include such foods vfls kippered herring, liver and bacon, suffle, and codfish balls. A distinct advantage of brunch - time entertaining is that it fits easily into a limited budget. The dishes at this hour usually don't fall into the high expense category, and the variety of foods Is kept to a mini mum. EVERY COOKBOOK is filled with numerous suggestions for - tantalizing dishes that will fit 4fito a brunch menu. As a starter, here are recipes for four dishes guaranteed to make a hit with all guests: Eggs are alw'ays an appropriate brunch - time dish, and there are many, many ways to prepare them. If your brunch Is near the noon hour, curried eggs on rice splendide makes an excellent main course. Cook ltt cups of uncooked rice in boiling water to which has been added 1 teaspoon of salt. Cook as directed on the package. Simmer one four - ounce can of cuf - up mushrooms for five minutes in one - fourth cup of malted margarine in a small 6auce part." Pour over rice and mix by tossing lightly with fork. Press rice into individual ring molds or into oneJarge mold or pan. Set in shallowpan of hot water in moderate oven (350 F. for 30 minutes while preparing eggs. Shell six hard - cooked eggs into quarters. Melt one - fourth cup margarine in sauce pan or skillet. Add two tablespoons minced onion and simmer gently until clear but not brown. Stir in one - fourth cup flour and 1 teaspoon curry powder, mixing smooth. Stir in the juice from the mushrooms used . in the Select One of These Recipes For That Meal Between Breakfast and Lunch rice, plus enough milk to make about two cups in all. Cook, stirring constantly until thickened. Add one teaspoon salt, one - fourth teaspoon white pepper, one teaspoon grated lemon rind, and one tablespoon lemon Juice. Mix well. Fold In the eggs. Cover and let stand over low heat while unmolding rice ring or mold. Spoon eggs over rice and sprinkle about one - fourth cup chopped peanuts and shred coconut to those who may desire more. THERE DOESNT have to be a great deal of variety in the menu, but a brunch should be hearty. Special breads and rolls, served piping hot add to taste appeal. Include these delicious honey coconut muffins on your next brunch menur Comblne - onethird cup sugarwith one - fourth cup honey with two tablespoons margarine In a small sauce pan. Bring to boil slowly, over moderate heat, stirring constantly. Remove from heat. Measure two teaspoons of this syrup into each muffin cup. Sprinkle one teaspoon coconut into each cup on top. of honey mixture. Set aside while preparing batter. - To make the batter, sift one and one - half cup flour, two teaspoons baking powder, one - fourth teaspoon salt and one tablespoon sugar into a mixing bowl. Beat one egg, adding twotthirds cup milk and thpee tablespoons melted margarine. Stir to mix. Add all at one time to flour mixture in bowl. Stir only until flour is well - moistened. (Batter may look a bit lumpy). Spoon batter Into muffin pan,s on top of honey - coconut mixture. Fill each cup two - thirds full. Bake in moderately hot oven (400 F.) 25 - 30 minutes. When done, loosen edges of muffins with spatula or knife tip and turn out at once. Drizzle any remaining honey - mixture Jn pan over muffins. FOR A PARTY dish that looks and tastes.good, serve chicken imperial in puffed shells. To make the puffed shells measure one - half cup water, one - fourth cup margarine, and one - eighth teaspoon salt Into a small sauce pan. Bring to a boil. Add one - half cup sifted flour, all at one time. Stir over low heat until mixture is thick and leaves sides of pan, forming a compact ball. Remove from heat. Cool slightly, about two minutes. Add one unbeaten egg, stlrriiiK to mix, then boating until mixture is smooth and shiny. .M second egg, and beat again until batter looks Katiny. Drop six mounds of bater tun) inches apart on un - greased baking sheet. Bake in moderate oven 375 V.) 45 - 50 minutes. Remove from oven. Quickly cut n slit In side of each puff. Return to oven for ten minutes. Cool on cake rack. These may be baked a day ahead - of time. When wanted for serving, heat in moderate oven for about ten minutes. To serve, cut tops off puffs and fill with chicken imperial and mushroom, Replace tops and serve at once. (Puffed shells may be stored in freezer until needed). To make chicken Imperial, melt one - fourth cup margarine in a sauce pan. Stir in one - fourth cup flour, mixing bth. Add liquid from one four - ounce can mushrooms to which enough milk to make two cups of liquid to the mixture, stirring constantly until thickened. Season with one - half teaspoon salt and 'one - eighth teaspoon peppen Fold In one and one half cups of cooked, diced chicken, or you may use two five - ounce can boned chicken, with the mushrooms. Heat thoroughly. Add a little of the hot mixture tO one beaten egg in a bowl then add egg to creamed mixture, stirring. Cook over gentle' heat one minute, stirring constantly. Fill into hot. puffed shells. NOW YOU can never beat waffles as a brunch treat. And when they are dressed up with the fol lowing receipe for cherry sauce, they become a gour met's delight. Drain one pound can sweetened cherries. Set aside. . In a sauce pan, combine one cup cherry juic drained from the cherries. Add one cup orange Juice and one tablespoon lemon Juice, if desired. Add two tablespoons of . the cold Juice to three tablespoons cornstarch, mixing , smooth. Bring remaining Julco to boil. Add cornstarch, mixing smooth. Bring remaining Juice to boil. Add cornstarch mixture, stli ring constantly until thickened. Add cherries and three - fourths sugar and bring to boil. Boil one minute, .stirring. Remove from heat and - add one tablespoon margarine. Spiced waffles ,are made like this: Into a mi Ing bowl sift together two cups flour, three teaspoons baking powder, one - half teaspoon salt, two tablespoon! sugar, and one - half teaspoon cinnamon. Beat two eggs. Add one and three - fourth cups milk and one - fourth cup melted margarine. Add all at one time to flour mixture. Stir only until Ingredients are blended and flour well - moistened. Bake on hot waffle iron. Serve with plenty of hot - cherry sauce. Waffles can be wrapped after' cooling and stored in freezer until needed. CHICKEN IMPERIAL IN PUFFED SHr SPICED WAFFLES WITH CHERRY SAUCE

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