Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Oct. 11, 1962)
Spread Topping evenly on batter, using 2 or 3 teaspoons to each cup. With fingers, make dents on Topping, pressing to the bottoms of pans. Let rise in warm place 20 to 30 minutes. Batter should al most reach tops of cups, pan batter should be doubled. Preheat oven to 375°. Bake rolls 15 to 20 minutes, cakes 20 to 30 minutes or until well browned. Re move from pans to cooling rack. Makes 2 coffee cakes or 2 dozen rolls or 1 large coffee cake. (Pan sizes: Two 8 or 9-inch scjuare pans; 24 medium sized muffin cups; one 9x 13 x 2-inch oblong pan.) C RABMEAT RAMEKINS */4 cup butter 'A cup chopped onion W cup chopped green pepper 'A cup flour W cup lemon juice 'A cup light molasses 2 teaspoons W orcestershire sauce Salt and pepper to taste I pound crabmeat, flaked (frozen or canned) fluttered bread crumbs Melt butter in saucepan; add onions and pepper; saute until tender. Stir in flour until smooth. Com bine lemon juice, molasses and Worcestershire. Add slowly to Hour mixture. Season. Cook, stirring con stantly until a thick sauce is formed. Mix in crab meat. Place in greased seafood shells or ramekins. (Make your own from foil. Shape it over custard cups or a seashell shape). Top with buttered bread crumbs. Bake in moderate oven, 350° 20 to 25 min utes. Makes 4 to 6 servings. HOT 7IGGITIES Prize Winner in 3rd Grand National Bake-Off 1 pound wieners 2 tablespoons prefsared mustard 1 slightly beaten egg % cup shortening 2 cups sifted all purpose flour 44 cup catsup 3 tablespoons cold water 44 teaspoon salt C.rind wieners; blend m mustard and egg. Set aside. Cut shortening into flour until particles are fine. Combine catsup, water and salt; sprinkle over flour mixture, stirring with fork, until dough is moist enough to hold together. Divide dough in half. Roll out each half on floured surface to a 12 x 9-inch rectangle. Cut each into four 6 x 4J»-inch rectangles. Divide meat mixture on rectangles. Fold pastry over so 4S-inch edges are together; seal. Place on ungreased cookie sheets. Bake at 425° for 15 to 20 minutes. Serve hot to 8 hungry people. Ccxxl “go with” is Texan’s Pork and Beans. TEXAN’S PORK AND BEANS I run (I lb. 15 ox.) pork and brunt 1 can 11515 ox.) rkdi t on rarnr 2 mrdium-utrd on ion t. thi rd ^ cup cal tup 4 then bacon Combine pork and beans and chili con carnc, mix well. Pour into an ungreased 3-quart casserole (For easy clean up, line casserole with foil). Cover with layer of sliced onions. Blanket onions with catsup so all onions are covered. Arrange slices of bacon on top. Bake, uncovered, for 45 minutes in a 350° oven. When done, allow to mellow about 15 minutes before serving. Makes 8 to 10 servings. WESTERN PORK AND BEANS 4 slices bacon Vi cup chopped onion I egg. slightly beaten I can (l lb.) pork and beans Vi cup du ed sueet gherkin pickles Brown bacon until crisp. Remove from skillet Pry onions in al>out 3 tablespoons bacon drippings, until transparent. \\ ith spatula, move onion to one side. Place slightly beaten egg in other side and scramble. Stir in pork and beans and simmer well. Crumble bacon and add with diced pickles to bean mixture. Serves 4 adults, or 3 hungry teenagers. Cinnamon-Crunch Coffee Cake and Stuffed Peach Halves. Breakfast cereal is this coffee cake's crunch — breakfast sausage stuffs the peaches! Make both ahead, serve piping hot in a fetv morning minutes. Crabmeat Ramekins are simple, elegant, and simply elegant! Serve with tomato juice, unusual crackers or hot biscuits — it's a one-dish brunch, and everybody's favorite. r ———- .. Serve “Hot Ziggities” with Texans Pork and Beans. Bake beans first, let them “mellow” icAt/e Ziggities bake in 15 minutes. 111 ■* ■ 1 ■ m a v uirwnaantMMF - ff7extern PorA: an<f Beans . . . breakfast, lunch or brunch, here's a nev. and tangy uay to turn bacon and eggs into western hospitality.