Oakland Tribune from Oakland, California • 79

tint 31-A Open-Faced Kitchen-Library 1 Sandwich Orange WithHerbs RiceWitfn 1 1 Cashews i TSw I 5 4 Vu7i THIS CRAB meat sandwich has a surprise in the seasoning. Marjoram leaves and celery flakes add the extra bit of flavorrwhich takes this sandwich out of the ordinary, and into the special, class. HERBED CRAB MEAT AND CHEESE OPEN-FACED SANDWICHES One-fourth" cup celery flakes One-fourth cup water One can (six and one-half ounces) crab meat Two tablespoons mayonnaise One teaspoon lemon juice One hard-cooked egg, diced Three-fourths teaspoon salt Three-fourths teaspoon marjoram leaves Dash ground black pepper Butter, softened Six slices bread Six slices American cheese Pimiento for garnish Combine celery flakes with water; let stand eight minutes for celery to soften, Flake crab meat; mix with celery, mayonnaise, lemon juice, egg, salt, marjoram and black pepper. Spread butter over one side of each slice of bread. Top with crab meat mixture and a slice of cheese.

Broil to melt cheese. Garnish with pimiento strips. Makes six servings. ORANGE rice is a wonderful accompaniment for chicken, veal or pork. We added Some cashew nuts and found their crunchy texture did something special to the rice.

You'll approve! ORANGE RICE Three-fourths cup chopped celery and leaves One tablespoon instant minced onion Three tablespoons butter or margarine, melted One cup raw long grain rice One teaspoon grated orange peel One teaspoon salt One cup fresh orange juice-One cup water-Two California oranges, 1 cut into bite-size pieces One-half cup whole cashews Chopped parsley Lightly saute celery and onion in butter. Add rice and saute until yellow, but not brown. Add grated peel, salt, orange juice and water. Cover and bring to boiling point. Stir once.

Reduce heat and simmer, covered, 25 minutes or till rice is tender. Place in serving bowl; add orange pieces and cashews. Toss lightly to mix. Garnish with finely chopped parsley. i i nir-w nit.

i BREAKFASTS AND BRUNCHES by the editors of Sunset Books. Lane Books, Menlo Park, Cal. 95 pages. $1.95. This is a book that may very well replace the alarm clock in your house.

What! A cook-" book replace an alarm clock? Well, not exactly. It's the aromas that will emanate from your kitchen when you prepare some of the breakfast or brunch dishes that will be getting those hard-to-awaken family members onto their feet, long before the alarm goes off. Who can resist the spicy smell of sausages, pan-fried apple slices, home-baked coffeecake or gingerbread muffins, for example? You'll find dozens of "eye-openers" as well fruits served so picture-pretty they'll make every breakfaster cheerful and bubbly. Try a Melon Pyramid; Cantaloupe Filled With Fresh Strawberries-or Pineapple Basket. Then on to the next course Will it be Poached Eggs Pro-vencial, Eggs' Scrambled With Oysters And Crumbled Bacon, Apple Griddle Cakes, Cheese Blintzes, Chicken Livers With Bacon, French Toast Ham Sandwich with Pineapple, Dried Beef in Sour Cream, or Gingerbread Waffles? Bacon and Rice-Main Dish Delight RIPE olives and BACON AND RICE DELIGHT One-fourth teaspoon pepper Continue cooking until thor- nutmeats are not customarily Five slices becon, diced Two cups cottage cheese oughly heated.

Removefrom thought of as inexpensive in-x 0ne cu cnopped onions three-fourths cup grated ched- heat. Stir in cottage cheese. rJs quantity and combined with One-half cup sliced ripe olives Cook bacon and onions until quart shallow casserole. Top rice and cottage cheese to One-fourth-cup chopped pe- onions are golden. Pour off with grated cheese.

Bake at make a thoroughly satisfying cans excess drippings. Add rice, ol- 375 degrees 15 to 20 minutes, and delicious main dish. One teaspoon satt ives, pecans and seasonings. Makes 6 servings. Special rolls and coffeecakes to choose from are: Tart Cinnamon Rolls, Sunshine Muffins, Raisin-Cheese Cake, Brown Sugar-Lemon 4 Spindle Rolls, Nut or Raisin Butter Scones, Coconut Coffee Cake, Want to impress house guests? Serve a brunch Mexican, Scandinavian, Ital- ian, African or German.

Bauernfruhstuck is a wonderful omelet made with potatoes, onions, ham and shredded cheese. The Germans serve it with broiled tomatoes and rye bread. BAUERNFRUHSTUCK (German farmer's breakfast) One-fourth cup butter' or margarine 2 cups cubed uncooked potatoes One-fourth cup chopped onion One cup cubed ham One-fourth ciip chopped parsley Six eggs Three-fourths teaspoon salt Dash pepper Two tablespoons light cream One-half cup shredded jack cheese Melt butter in a 9- or 10-inch frying pan. Add potatoes and onion; cover and cook over medium- high heat, stirring occasionally to brown evenly, for aboift 20 minutes or until potatoes are tender anfl golden. Add ham and cook a few minutes longer till lightly browned.

Sprinkle mixture with parsley. Reduce heat. Beat together eggs, salt, pepper and light cream till well blended. Pour egg mixture over potatoes and ham. Cover and cook till eggs are almost set, slipping spatula around edge of pan occasionally to allow egg mixture to run down, about 10 minutes.

Sprinkle with cheese and cover again until cheese melts. Cut in wedges to serve. Makes 4 to 6 servings. Afresh; JBw L-w Mmt. i) ji If' r.

Sparkling Salad for A Meatless Menu TUNA SALAD, long a favor-it. with American families, appears in a 1965 version with th debut of Blue Lake Bean Salad. It is served with dill- Every sizzling crisp strip of Corn King Bacon is sweet and smoky rich with the special flavor the corn country rfX Here's the king of hamsa feast I I jZvxfcT' corncountry flavor. Its tender-r rZ-fr meat1 succulent and sweet 'I vJIqIII fish as an Iowa morning. 1 I seasoned sour cream.

To is famous for. You get more flavor for your moheyia "Corn King; Look for the new Stay-Fresh box. Its picture-window flap protects the bacon's freshness for you. rpupd out a meatless menu, you might accompany it with stuffed hard-cooked eggs, Corn bread sticks, a hot bev Two tablespoons chopped dill pickle One can (6 and one-half or seven ounce) tuna, drained and flaked One-half cup dairy sour -cream One- half teaspoon dill weed. Drain beans, saving liquid.

Dissolve gelatin in boiling water. Add bean liquid and vinegar. Chill until mixture on spoon. Stir in pimiento, pickle, tuna and beans. Pour into 5-cup mold; chill until firm.

Blend sour cream and dill weed; refrigerate. Unmold salad on plate. Garnish as you wish. Serve with dill-c ream dressing. Makes 6 to 8 servings: erage and, for dessert, fresn date cookies and sherbet.

BLUE LAKE BEAN SALAD One can (1 pound) cut Blue Two packages (3 ounces eacn) celery navor geiaim Turn min hnilincf water vvwii nj I QUALITY MEATS SINCE 1880 Two tablespoons vinegar Two tablespoons chopped pl- miemo.