CASEY’S CASSEROLE
3 tablespoons butter 2 cups cubed, cooked corned
Vi cup chopped onion beef (12-ounce con)
3 tablespoons enriched (lour l* cup cooked sliced carrots
Vs teaspoon salt 2 tablespoons nsinced parsley
Dash pepper 2 teaspoons prepared horse- '
/ Vs cups milk radish
Tassgy Biscuits
Melt butter in saucepan. Add onion and brown lightly
Stir in flour, salt and pepper. Add milk and cook until I
thickened, stirring constantly. Add corned beef, carrots, I
parsley and horseradish, mixing until well blended. Pom 1
into 1-quart casserole and top with Tangv Biscuits. 1
Tangy Biscuits
2 cups enriched (lour 2 teaspoons dry mustard (|
3 teaspoons baking powder Vs cup shortening H
1 teaspoon salt 1 cup milk U
Mix together thoroughly flour, baking powder, salt and 1
dry mustard. Cut or rub in shortening until mixture is •
crumbly. Add milk, mixing until flour is moistened. Drop V
by spoonsfuls around edge of casserole making small bis- l*
cuits. Drop remaining biscuit batter on ungreased baking -
sheet. Bake in hot oven (425°F.) about 20 minutes for
Casey’s Casserole and 15 minutes for drop biscuits. Makes |
4 servings and 8 extra biscuits. 1
g
ITALIAN PERCH PARMIGIANA
6 perch fillets, 4 ounces each to cup (1 stick) butter
to cup flour 2 cups (2 8-ox. cant) tomato
2 eggs, well beaten sauce
1 teaspoon salt to teaspoon crushed basil
to teaspoon pepper to teaspoon crushed oregano
I cup fine bread crumbs 6 slices (l ox. each) Moxxarella
to cup grated Parmesan cheese cheese
Dredge fillets with flour. Combine eggs, salt and pepper.
Dip fillets into egg, then coat well withbread crumbs com
bined with Parmesan cheese. In a fry pan, melt butter and
saut£ fillets slowly until golden on both sides. Arrange in
baking dish and cover with tomato sauce. Sprinkle on basil
and oregano. Top each fillet with a slice of Mozzarella
cheese. Bake 15 minutes. Use shallow, 2-quart baking dish
and a preheated 350° oven. Makes 6.
GERMAN STYLE POT ROAST
4 pounds chuck or rump of hoof 2 cups vinogar
2 teaspoons salt 2 cups water
Vs teaspoon pepper Fat for browning meal
I onion Vi cup seedless raisins
3 bay leaves I tablespoon sugar
l teaspoon peppercorns 8 gingersnaps
Vi teaspoon allspice
Rub beef well with salt and pepper. Place in large bowl. Add sliced onion,
bay leaves, peppercorns, allspice, vinegar and water. Turn meat in marinade
several times. Cover. Store in refrigerator 3 or 4 days, turning meat occasionally
Drain meat and brown well in fat. Add onion, spices and % cup marinade. Cover
and simmer 3 to 4 hours, until meat is tender, adding a little water as needed.
Remove meat to serving plate. Add raisins to liquid in pan. Thicken slightly
with flour mixed to smooth paste with a little cold water as desired. Stir in sugar
and gingersnaps rolled into fine crumbs. Serves 8 to 10.
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Karo8Syrup glazes
Easter Ham'n Sweets
with the wholesome kind of
sweetness that comes from com!
Thstea delicious-and this glaze stays on! About half an
hour before end of baking time, remove ham from oven
and stud with cloves. Arrange cooked, sliced sweet pota
toes in a pan. Pour Karo Blue Label Syrup over entire sur
face of ham and sweets. Bake in 325* F. oven % hour, or
until well glazed. Baste several times during baking.
America’s Favorite Syrup
No other brand has more uses!
A Brand Name is
a maker’s reputation
*
IGo/d Ribbon Winner at the Wisconsin
State Fair suggests you try her
DOUBLE FEATURE
DINNER ROLLS
“I’ve won twice with this recipe,” says Mrs.
La Vern Betthauser of Mauston, Wisconsin.
“But, of course, I took my really big prize
last year when I won the Gold Ribbon for
■ the best yeast baking at Wisconsin’s State
Fair. I hope you’ll bake up my rolls
often. But be sure to make them with
Fleischmann's Active Dry Yeast
every time. Fleischmann’s
is so dependable, always
rises fast. You just know
your baking will turn
out right with
Fleischmann’s Yeast.”
/ DOUBLE FEATURE DINNER ROLLS
• (Makes 4 dozen)
Vi cup sugar
2 teaspoons salt
Vi cup Fleischmann's Margarine
2 cups milk, scalded
j Y> cup very warm water
1 package or cake Fleischmann's
Yeast, active dry or
compressed
9V4 cups sifted flour, about
j 3 eggs, beaten
| Measure sugar, salt, and Fleisch
| mann's Margarine into a bowl. Add
scalded milk and stir until marga
| nne has melted. Cool to lukewarm.
Measure very warm water into a
large bowl Sprinkle or crumble in
| Fleischmann's Yeast. Stir until dis
solved. Add lukewarm milk mix
ture. Add 3Vi cups of flour and
beat until smooth. Cover. Let rise
' in a warm place, free from draft,
"n
for 1 hour. Add eggs and beat until \
smooth. Add and stir in remaining
flour to make a stiff dough Knead
until smooth and elastic, about 10
minutes. Place in a greased bowl,
fuming to grease top. Cover. Let
rise in warm place, free from draft,
until doubled in bulk, about 1 hour * I
15 minutes. Punch dough down.
Turn out onto lightly floured
board. Shape into rolls. Cover. Let
rise in warm place, free from draft,
until doubled in bulk, about 30
minutes. Bake in hot oven (400’F.)
15 to 20 minutes. After removing
from oven, brush tops with melted
margarine.
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uoraca nai raooocr or nuutt ouim lacoorouTto
