brunch popover
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7/25/2019 Brunch Popover
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P O P O V E R
2
large egga
1 cup
milk
teaspoon salt
1
tablespoon melted
butter
1 cup
.flour
Pillin
Dash cloves
1 teaspoon grated
lemon
rind
1 pound little
sausagea
cooked and drained
2
cups canned apple
sauce
2
tablespoons brown
sugar
I/a
teaspoon cinnamon
1/8 teaspoon
nutmeg
r
P r e h e a t oren
t o
1*00
d e g r e e s F. Sot 8 or 9
inch
skillet o r shallow c a s s e r o l e
i n
o*ea t o heat while pre-
paring batter. Beat
e g g s
u n t i l v e r y ll t and fluffy}
b e a t I n nilk
f
salt and
m e l t e d
butter. If
nixing
by hand,
stir i n flour 2 or 3 t a b l e s p o o n s at * time. If
u s i n g
a
mixer, t u r n t o l o w s p e e d a n d a d d flour about 1 /1 } c u p a t
a t i m e . B a t t e r should b e s m o o t h a n d e r e ny .
Brush h o t
skillet
o r
c a s s e r o l e
g e n e r o u s l y w i t h b u t t e r o r margarine,
t h e n
p o u r i n b a t t e r a n d
p l a c e i n
o v e n Immediately. Bake
f o r 3 0
n l n u t e a
a t 1 +0 0
d e g r e e s
P . ; then reducs
h e a t
t o
a
m o d e r a t e 3 50
d e g r e e s
P. and continue baking an addition-
al 1 0 m i n u t e s . T h e p o p o v e r r i s ea v e r y high a t t h e s i d e s
a n d
d i p s
i n t h e middle t o form a shell. While p o p o v e r i s
baking, mix apple sauce, s u g a r an d a p i c e s
i n
a saucepan
a n d cook 3 to minutes; stir in lemon rind. Cook and
drain sausages. To serve, spread hot apple aa uso mixture
i n h o t
p o p o v o r
s h e l l s t o p w i t h h o t aauaagoa. C u t into
wedges. Makes
6
servings.)
v.-;.
• ^ B B B . ••••• ••••_
B R E A K F A S T
C A L L P A T T I E S
1-1/2 pounds ground beef
1 cup rolled
oats,
quick
or regular
1A
cup
finely chopped
onion
.
1/2 cup catsup
2/3 cup milk
teaspoons salt
1
teaspoon Worcestershire
sauce
2 cups
ready-to-eat
high
protein cereal
2 tableapoons shortening,
butter or margarine
11 oc. can. heddar
cheess
soup
8 slices buttered toaat
Combine beef,
oats,
egg
onion,
catsup,
1/3 cup
milk, salt and Worcestershire sauce; mix well. Shape
i n t o
8
patties 3-1/2 inches
in diameter.
Roll each
p a t t y
la ready-to-eat high protein cereal* Pry ovjir
moderate heat
in hot
fat.
Brown on
first side; turn
an d
cook to desired degree of doneness. Stir 11* re-
maining 1/3 cup milk into soup} heat. Servo patties
on buttered toast t opped with cheese sauce. Makes
8
servings.)•
B y
M A R Y A N N E
YOUNG
Makeo
good
breakfast,
sir;
I
aways
say
o half-
akfasted man is no good once remarked John
sworthy,
an
English writer
All
nutritionists
agree on the importance of a
good
breakfast,
and since this is Better Breakfast
Month, why not encourage your family to improve
their good breakfast habits?
Use
meat as your ally if you're having 1
getting
your sleepyheads
up in the
morning.
The
nose-tingling aroma of frying bacon will open
their
eyets wide
and
definitely stimulate lazy eaters.
Bacon-Banana Wrap and
Bacon
an d Psars a re
two ideas .to try for an extra breakfast surprise.
Another recipe
that
will draw reluctant break-
fosters
to the
table
is
Breakfast Call Patties. They're
fortified with
cereals/ and rolled
oats
are
blended
lightly
with ground beef. They may be topped with
a cheese sauce.
You'll
have fun
in g B r u n c h Popover, a
~ p ^
whopper of a popover with a spicy apple-sausoge
filling that looks inviting
and
gives
forth
a de-
liciously appetizing aroma,
Give
yourself
and
family
a
real break
by
putting
your
hand to Blueberry Danish Strips.
Fresh
luscious
berries give flavor
to
coffee cake that cannot
be
matched — it's both
sweet
and spicy.
Make use of left-over meats of the evening meal
for a variety
of
breakfast dishes. You can top Eng-
lish muffins with fried
ham,
scrambled eggs and a
mushroom cap or try placing squares of baked meat
loaf on bread slices topped with a poached egg
with
Spanish
omeet sauce.
Just remember,
it
s
up to the
wife whos
wise in
the
ways
of
what
a
hearty breakfast means
to her
children and husband, to give them energy,
nourish-
ment and aertness
through
a better breakfast
B A C O N A N D
P I A R S
3 fresh peara
1 pound bacon
teaspoon cinnamon
1/8 teaspoon clovea
3 tableapoona browi
French toaat
sugar
B
Pare
and
slice pears rather thin,
the
long way.
Remove
centers. Pry bacon crisp and drain. Place pears
i n skillet
in
which bacon
has
been cooked. Brown light-
ly. Sprinkle wit h combination of a p i c e s and brown sugar
Arrange peara, bacon
an d
toast together
on a
tray
o r a
platter over a warmer or serve on individual plates.
Makes 6 to 8 servings.)
• A C O N . B A N A N A
W R A P
U p a
t i e d
bananas •
U sticks p i n e a p p l e
s l i c e s bacon
C u t b a n a n a e
in
half
lengthwise.
Place
a
p i n e a p p l e
atiek batwaen each two halves. Wrap eac h with a slice
of
bacon, spiral
f a s h i o n *
F a s t e n with toothpioka. Bake
on rack in shallow pan in
U O O
degrees P. o v < m for 15
•iautaa o r until bacon it d o n e a n d bananas are t e n d e r *
turn
occasionally. o
that bacon
browna
evenly. Serves
B L U I B I R R Y D A N I S H S T R I P S
2
psokagts
a c t i v e d r y
g r o u n d
s u p lukewam w a t e r
1
o u p l u k e w a r *
siilk
1 / 2 c u p - soft b u t t e r
2 eggs, well beaten
I/It
s up
g r a n u l a t e d
s u g s r
i s s p o o n n u t a e g
1 / 2 c u p
o u p s
u n s i f t e d til-
p u r p o s e
Hour
2 c u p s
f r e s h ,
c u l t i v a t e d
b l u s b s r r i s S f r i n s e d
an d d r a i n e d
1 / 2
s u p
c o n f e c t i o n e r s
s u g a r
i p s t f psssns
sprinklo yeast into lukowsm water, lot stand
for
ainutss
thon
stir to blend. A 4d nil* to
yoast.
A dd
butter, oggs,
sugar
sni
spisos, A M onoa§B
flour
until dough nbsa
bsatsn
pulls of f
th e
aixii.*
spoon*
Lot «oufk
rioo until doable its
original
site,
fu m
ou t
on o
hooT ilf-flourod board sni la sod
until Moot)
•M olostls. toll out sous*
into
a rootongls 16 by 18
insfeos*
Cat 4ovgft into balvoa* Fit ono hslf on a
groaoo* ooofcio onoot. Hi*
blustorries
v im oonfootion*
or s
1
sufsr on4 poosns. fprood Mixturo
otor
too 4b u g i .
P u t othsr toslf of tough over the filling, Pross ts>T
gottor to
push ou t ill
s i r s nd M i
ottos
of
d o u g h un -
der
th e
pastry.
L ot
stko rise u n t i l twleo
its
origins
siso.
B o k o in o preheated
nodorsto
375 dogroos P, otsn
for 15 to J O nlmites or u n t i l r leh ly brownoi. Oool s*
a rtsk.
wit* s slurp
knifo
sut tl»
s*o
into 1 by J
usi s i r i p O f f
Pooonto
strips with
•
sonfostiSOOTS'
•"ftf.flsto M r f o
by »lo**l*s sonfostionors* sngnr
wilt
• UttX o *ii*.
(Mkos
)0 strips*)
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