PORK LOIN ROAST —APRICOT GLAZE
4 to 6 pound pork loin roast Salt and pepper Apricot Glaze
Have backbone removed from loin. Season. Place fat side up on rack in
open roasting pan. Insert meat thermometer so bulb reaches center of thickest
part. Do not cover. Do not add water. Roast in a moderate oven (350° F.) 3 to
4 hours, or until meat thermometer registers 185° F. Allow about 35 to 40 min
utes per pound for roasting. During the last 20 or 30 minutes of roasting time
spread Apricot Glaze over meat and return to oven to finish roasting.
APRICOT GLAZE
™P apricot preserves 2 teaspoons dry mustard 2 teaspoons lemon juice
Combine apricot preserves, dry mustard, and lemon juice. Mix thoroughly.
Yield: X cup glaze.
V
1 all is natures most colorful season and it's fun to follow
this theme with a color-splashed meal. As an example plan
a gay meal around a savory glazed ham and complement it
with Fruit Cabbage Au Gratin. The tasty combination of
shredded cabbage and sliced apple are first sauteed in
butter, then topped with a savory mixture of shredded Ched
dar cheese, egg, sour cream and prepared mustard. Pop
this casserole under the broiler ta gently brown. Then serve
immediately.
Corn is another food with many intriguing ways of serv
ing. You can use it in a hearty chowder with tomatoes or
in a delicate souffle. Or you can use some quick frozen limas
with com and toss together with minced-onion and French
dressing and you’ve the makings of a delicious salad.
stuffed Peppers come into their own at this time of year.
For a quickie dinner, stuff them with pre-cooked rice, then
Kur over a topping of melted cheese and serve with crisp
con slices for an added treat.
The time has come again for Baked Beans, now that
days are cooler and appetites on the up-grade. And should
company drop in, fancy them up a bit with some cider or
orange juice, honey, cooked slices of Canadian bacon or
bacon chunks and orange slices arranged over the top. Bos
ton never had such beans!
Hungarian Goulash is a real stick-to-the-ribs meal for
an autumn evening. Even meat balls can be dignified in a
casserole with gravy and topped with biscuits. You can
make your own meat balls or keep some of the canned meat
balls on hand to help out in an emergency. There’s even
something new and different with hamburgers. Top them
with a mixture of onion soup mix and sour cream and broil
until thev are a bubbly golden brown.
Didn’t I say that fall was a colorful season?
Make the best
Swedish
Almond
this side of Stockholm with
FLEISCHMANN’S YEAST
Real Swedish Buns—light, almondy, more
delicious than any you’ve tasted unless you’ve
been to Sweden! And you make them with
- the best yeast on either side of the Atlantic
—Fleischmann’s Active Dry Yeast. With
Fleischmann’s ih your bowl your batter rises
just right. And this recipe’s so easy—only the
one rising. Get Fleischmann’s—the never-fail
yeast for all your breads and coffeecakes. It’s
the yeast prize-winning cooks prefer.
motmi nai reooocr or nuwM aum lecoeroaoTta
FREE RECIPE BOOKLET! "Yaest Breads -
Plain and Fancy." 28 illustrated pages.
73 new recipes. Send to Fleischmann s Yeast
P.O. Box350, Minneapolis 60, Minn.
V' '' ‘ i __
| SWEDISH ALMOND BUNS *<*•• n kmm if
34 cup very warm water
1 package or cake
Fleachmann's Yeast,
active dry or compressed
V* cup sugar
1 teaspoon salt
Measure very warm water into large mixing
bowl. Sprinkle or crumble in Flebchmaim’s
Yeast. Stir until dissolved. Add Vi cup
sugar, salt, and half the flour. Beat 2 min
utes at medium speed on electric mixer or
300 vigorous strokes by hand. Add egg and
softened Fletschmann’s Margarine. Blend.
Gradually beat in remaining flour until
smooth. Mix in VS cup chopped almonds.
Spoon into greased muffin cups filling each
■
I
IV* cups Cold Medal flour I
1 e« I
V* cup Fleachmann's Margarine, |
softened
% cup chopped blanched almonds ;
3 tablespoons sugar I
about Vi full. Combine remaining Vs cup
chopped almonds and 3 tablespoons sugar.
Sprinkle over tops. Let rise in warm place,
free from draft, until doubled in bulk, 50-60
minutes. Bake at 350* F. (mod.) 20-25 |
minutes or until dooe.
BROILED
HAMBURGER WITH
CALIFORNIA DIP
7 pound beef chuck, ground
7 teaspoon sab
44 teaspoon pepper
44 cup “California Dip”
Mix meat lightly with salt
and pepper. Shape, handling
gently, into 6 round, patties.
Heat broiler about 10 min
utes (or follow manufactur
er’s directions). Arrange pat
ties on cold broiler. Broil
about 3 inches from flame
allowing 3-5 minutes for each
side. After second side is
browned, spoon “California
Dip” over the patties and
broil about 4 minutes until
dip is bubbly and browned.
California Dip: Combine
1 pint sour cream and 1 pack
age onion soup mix just as it
comes from the package. For
one cup of mix use X pint
sour cream and 3 tablespoons
(X package) well-blended
onion soup mix.
