Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 53
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April 26, 1974

Northwest Arkansas Times from Fayetteville, Arkansas · Page 53

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Fayetteville, Arkansas
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Friday, April 26, 1974
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Page 53
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ARKANSAS TIMES, FayeUevlTTe, Art., Friday, April M, 1874 -- 31 BONUS RECIPES BAKED SCALLOPS 1 Ib. sea scallops 6 tbsp. butter or margarine % c. thinly sliced peeled onion 2 tbsp. flour 1 6-oz. can sliced broiled-in-butter mushrooms, drained and liquid reserved milk % tsp. salt % tsp. Tabasco sauce V4 c. shredded Cheddar cheese 2 tbsp. seasoned dry bread crumbs Cooked groats or bulgur (optional) Heat oven to 42C degrees F. Cut each scallop in half. Rinse scallops in cold running water and drain well. In a medium- sized saucepan melt 'A c. of the butter over moderately high heat (about 350 degrees F.). Add the drained scallops and onion; cook about 3 to 4 minutes. stirring frequently, until scallops appear firm and the onion is lightly browned. Remove scallops and onion with a slotted spoon. Add the remaining 2 tablespoons butter to the saucepan. Reduce heat to moderate (about 250 degree F.) and melt butter. Quickly stir in the flour and blend s m o o t h . Measure reserved ; mushroom liquid and add enough milk to measure IVi cups. Stir the milk-mushroom liquid gradually into the butter mixture (a wire whip is helpful). Add the salt and Tabasco sauce and cook, stirring constantly, until the mixture comes to a boil. Boil I minute, stirring ; constantly. Add the cheese and heat, stirring constantly, until the cheese is melted. Remove oan from heat and stir in scallops, onion and drained mushrooms. Turn mix ture into a deep. I V i ' quart casserole and sprinkle *.op with the seasoned bread crums. Bake, uncovered, until the crumbs are lightly browned and the scallop mixture is heated to serving temperature, abou'. 10 to 15 minutes. If desired, serve mixture over hot, Looked groats or bulgur. Makes 4 to 6 servings. HELLO DOLLIES (Magic Cookie Bars) The rich, but easily prepared Hello Dolly cookie, goes by several versions and several names, such a 7-layer cookies (for 7 ingredients layered in the pan) and magic cookie bar. The following version was chosen because it .makes use of the entire package of chocolate bits, etc., which seems more practical than the smaller versions that entail leftover portions. I stick butler 114 c. Graham cracker crumbs 1 c. chopped nuts 6 ounces semi-sweet chocolate morsels 6 ounces butterscotch morsels 1 1/3 c. coconut 15 Ounce can condensed sweetened milk. Melt butter in I3x9x2-inch pan. Sprinkle graham cracker crumbs over butter. Follow with nuts, then chocolate and butterscotch morsels. Spread coconut over chocolate and butterscotch and lastly pour on the condensed milk. Bake at 350 F. for 25 to 30 m i n u t e s o r until lightly browned. Cool about 15 minutes before cutting into bars. SWISS CAULIFLOWER SOUP 2 cans (10% 07. si/e) condensed chicken broth, undiluted 3 medium leeks, wasnod and thinly sliced 3 medium carrots, pared and thinly sliced 2 medium onions, peeled 4 whole cloves 1 tsp. dried marjoram leaves % tsp. ground celery seed % tsp. white pepper V4 tsp. nutmeg 1 tsp. salt 1 head cauliflower (2 Ib) % c. heavy cream 2 egg yolks 1 tbsp. cornstarch cut in 4-by-2%-inch strips 1. In an 8-quart Dutch oven, combine chicken broth and 4 cups water; mix well. Add leeks, carrots, 1 onion cut in quarters and 1 onion .studded with the cloves. Add marjoram, celery sesd, pepper, nutmeg and salt. Bring to boiling; reduce heat and simmer, covered 15 minutes. 2. Meanwhile, wash cauliflower; separate into large flowerets; add to s o u p . Bring back to boiling; reduce heat and simmer, uncovered, 30 minutes. 3. In small bowl, combine cream, egg yolks and cornstarch; mix until smooth. Stir in a little of the hot soup; mix well. Stir into rest of hot soup. 'Bring to boiling, stirring. 4. Serve in heatproof casserole with cheese arranged in lattice fashion on the top. Run under .broiler just to melt cheese. Makes G to 8 servings. POTATO-CARROT PANCAKES 2 c. peeled, cubed ' uncooked potatoes . . : 1 c. sliced carrots , 2 eggs, slightly beaten Vt c, all-purpose flour J /fe tsp. double-acting baking powder V4 tsp. salt 'A tsp. onion salt dash pepper butter or margarine sour cream About 45 minutes before serving: In 2-quart saucepan over medium heat, in 1 inch boiling water, heat potatoes to boi'.ing; reduce heat to low; cover and cook 5 minutes. Add carrots and continue cooking 15 minutes more; drain. With potato masher, mash potatoes and carrots until potatoes are smooth (carrots will still be lumpy). Add remaining ingredients except butter or margarine and sour cream and mix well. Let stand 5 minutes. In 10-inch skillet over medium heat, melt about 1 teaspoon butter or margarine; add potato mixture by rounded tablespoon- iu'.s. Using back of tablespoon, press each mound into a 2'/4- inch pancake. Fry pancake until golden on underside, about 2 minutes; turn and brown other side. Remove pancakes to plfttter; keep warm. Repeat with remaining potato mixture. Serve with sour cream. Makes 4 accompaniment servings. HAM AND POTATO CASSEROLES 2 Ibs. asparagus 2 tbsp. butter or margarine 1 \%- or 2-pound bag frozen boiled potatoes SWISS-CHEESE SAUCE (below) 2 8-oz. pkgs sliced, cooked ham About 1V4 hours before serving: Prepare asparagus. Hold base of stalk firmly-and bend stalk; end will break off at spot where it becomes too tough to eat. Discard ends; trim scales if stalks are gritty; cut into 1-inch pieces; set aside to use later. Preheat oven to 350 degrees F. Grease six 20 ounce, shallow oval casseroles. In 10-inch skillet over medium heat, in hot butter or margarine, cook onions until very tender, about 10 minutes, stirring occasionally. Meanwhile, boil potatoes as package label directs; drain and thinly s l i c e . Meanwhile, prepare Swiss-Cheese Sauce. Arrange ham slices on bottom of casseroles; top with layer of asparagus, layer of onions and layer of potatoes. Pour about 1 A cup Swiss-Cheese Sauce over i.op of each casserole. Bake 30 minute** or until a s p a r a g u s i s .tender-crisp. Makes 6 servings. .. SWISS-CHEESE SAUCE: In 2-quart sacuepan over low heat, melt 3 tbsp. butter or margarine; stir in 3 tbsp. all-purpose flour, 2 tsp. salt, 'A tsp. dry mustard, % · tsp. paprika and % tsp. pepper until smooth. Gradually stir in 2'A c. milk; cook, stirring constantly, until thickened and smooth. Remove from heat; stir in 2 c. shredded Swiss cheese (8 ounces) until melted and smooth. BAKED ROUND STEAK And POTATOES 2 tbsp. salad oil 2 Ibs. potatoes, pee'.ed, cut into large chunks 1 2-lb. beef round steak, cut about 1 inch thick 1 envelope onion-soup mix for 4 servings 2 tsp. salt tsp. pepper . 2 tbsp. cornstarch About 2 hours before serving: Preheat oven to 350 degrees P. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook potatoes until lightly browned, about 5 minutes; remove potatoes and set aside-. In drippings left in Dutch oven, cook round steak until browned on both sides. Return potatoes to Dutch oven; add 1V4 c. water, onion- soup mix, salt and pepper; heat to boiling. Cover Dutch oven and bake l'/4 hours or until meat is fork-tender. Remove meat and potatoes to warm platter. In small cup, mix well cornstarch and V* c. water; over . medium heat, gradually stir into simmering liquid in Dutch oven and cook, stirring constantly, until mixture is slightly thickened; serve with meat and potatoes. Makes 6 servings. Nobody makes Mart Liquor like Schlitz. Nobody! Excellent for Cooking Too! n il_/ Beauty KUTn S College Teaching All Phases Of Cosmetology For Further Information DIAL 521-3571 ORIENTAL *, soy sauce 4 tsp. cornstarch 1 envelope beef bouillon '/4 tsp. sugar 2 Ib. lean ground beef '/i tsp. monosodium glula- mate % tsp. salt 'A tsp. pepper 1-3 C salad oil Vi Ib. mushrooms, sliced 1 small onion, sliced 3 stalks celery, sliced 1 med. carrot, sliced 1 8-oz. can water chestnuts, drained and sliced 3 toast slices, cut diagonally in half celery loaves for garnish About 45 minutes before serving: In small bowl, mix well V/t cups water, 2 tablespoons soy sauce, cornstarch, beef bouillon and sugar; set aside. In large bowl with fork, mix well ground beef, 2 tablespoons soy sauce, monosodium glu- tomate, salt and pepper; shape meat mixture into 6 patties. Place patties on rack in broiling pan. Preheat broiler is banu- facturer directs. In 5 quart Dutch oven or 12-inch skillet over high heat, in hot salad oil, cook mushrooms, onion, celery and carrot, stirring frequently, until vegetables are tender-crisp, about 8 to 10 minutes. Stir in soy-souce mixture; add water chestnuts and cook stirring constantly, until mixture is thickened. Meanwhile, broil patties 6 to 10 minutes until of desired doneness, turning once. Arrange toast points on deep platter; top with Salisbury steaks. Pour vegetable mixture around meat. Garnish each Salisbury steaw with a celery leaf. Makes 6 servings. CHILIES RELLENOS 1 can (7 oz.) pcelud large green chilies % Ib. Monterey Jack cheese, cut in lx%-inch strips Flour 2 eggs separated 2 tbs. flour Salad oil Rinse and remove the seeds from the chilies. Slit one side and fill with 1 strip of cheese. Roll each in flour. Whip egg whites until stiff. Beat egg yolks slightly. Fold yolks and 2 tbs. flour gently into egg whites. Dip chilies in hatter to coat completely. Drop into a large skillet with Vh inches hot oil Brown on both sides. Remove with a slotted spoon onto paper towels. Sauce % cup chopped onion 1 clove garlic, chopped 1 tbsp oil 2 c. chicken broth 1 c. tomato puree 1 tsp salt 'A tsp pepper Vi. tsp oregano Saute onion and garlic in oil until golden. Add remaining ingredients, simmer 10 minutes. Spoon over all. Garnish w i t h chili peppers. Serves 6. PIE SHELL I'A c. chocolate cookie crumbs 2 tbsp. sugar '/4 c. melted butter or margarine In a medium-sized bowl mix together the cookie crumbs and sugar. Stir in melted butter. Press crumb mixture onto the bottom and sides of a 9-inch pie plate. Chill while preparing pie filling. Makes one 9-inch pie shell. Now is the Time to slow down and Plan your vacation . . . on a Tropical Island Paradise, across our great country or just anywhere in the world. Our Vacation Tours include everything, accom- adations, meals and the kind of travel you wish. All major Credrt Cards accepted . . . Call or visit us at Northwest Arkansas Plaza. Open daily from T0;00 a.m. to 5:30 p.m. Saturdays 10 a.m. to 1 p.m. Northwest Arkansas' Most Complete Travel Service. John and Jean Justis, Owners *aW TBflVEL Northwest Arkansas Plaza Phone 521-3440

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