Hamburger with Almond Cheese
Topping Is a Special Dinner
USA
(NU) - Ham on the grill
are at a fawrite. To giYe them
I a special touch, j mix UPA.&bi
utty Bl Cheese , gather
the fruit or salad ingredien at hand
and pu mer a dinner eYeeyone
willlOYe.
Almonds not only add cri P tex-
the J:J bl cheese
uUy BI C
1/2 cup chopped almonds
1/4 cup butter, softened
I teaspoon \\U'cestershire sauc
112 cup (2 oz.) crumbled blue cheese
1/4 cup liced green onion
2 Ibs. lean ground beef
Spread almonds in hallow pan. Toast t 3SOF., 12-15 minutes or .
until tighdy browned, stirring once or twice; cool. Blend butter with
\\brcestershire sauce. Fold in almonds, blue cheese and green
onion . Shape ground beef into eight pattie ; broil or grill to de ired
donene _. Top with almond-blue cheese topping and serve. Makes 8
serving.
they add nutrients as we 1. High in
calcium and fiber, they are good
sources of tamin E, riboflaVin,
magnesium: pho phorus and iron,
too. Quickly made, )let fl8\'Ol'ful
enough for the most discriminating
critic,·tbi crunchy cheese topper
makes bulFfS a very special dinner.
Chic en and ·ce ·th Sauce Orie tal
Is Q. c and Tasty Summer Dish
( U) - Rice and chicken: the cia -
ic combinati n that orms the ba­
i of hundreds 0 derful dishes
in dozens 0 traditi nal cui. ines!
Here's an easy to prep r re ipe
that m . use of this natural duo.
Wh t m � this dish :pecial i. 'an
e sy to pr pare oriental-flavored
uce.
. dy in Iy 15 minutes when
prep d in the microwa . this dish .
is : rvcd ith h alth ul rice. Ri e.
a urce of important c mplex car­
bohydrat .. i!\ fate .. xlium-, and'
chol uerol-frec.
CHICKE
2
I
3
1/2
D RICE WITH SAUCE ORIE TAL
chicken breast halve .. skinned and boned .
egg. beaten
tablespoons dry bread crumb:
tca. poon salt
dash gr und black pepper
tablespoon getable oil
cup chic en br th. divided
cup plum ielly
teaspoon vinegar
teaspoon soy sau
teaspoon Chinese 5 pic Powde
dash hot pepper sauce
teaspoon cornstar h
cup hot coo d rice
slic d green onions for garni 'h (optional)
·or usc dash EACH ground bl k pepper. cinnamon
cloves. and . nise. . .
I
3/4
1/4
I
I
1/4
iurn, and
. I
that's mak.inc it
easy is a . , three-
in-one all purpcMIe appliance
that easily ftipa from waffle
r to sandwich maker to
multi-purpoee grill. anwac­
tured by Duey Corporation,
the Order Chef" can
produce b' nine-inch am ,
bacon and eggs, pancake ,
French , or Encliah muf­
fins for the break(; t era d,
, with ham and sa on th
id "
For a ta ty lunch or mid­
night 'family short moder
chefs can produc frank,
Reuben ,cube teak, mu h­
room, onion, and ham'n
ch . M d to be fe, con­
v ni nt and e y to u ,. it
may ju th right appli­
ance for anyone who need
fa t start to produce quick
meal.
Dear B�-­
Crocker
Q. t cau
rood cake to
10 e t e bro crust? Mrs.
BJ. w., Oklahoma City, OK.
A. It is typical for angel food
batter to stick to the sides of pan
and tube it rises, forming a
crust it bakes. If cake didn't
cling. it would fall out of the pan
when inverted to cool Loss of
some cr t as the cake is
removed & the pan doesn't
affect quality or appeal of
aagel food cake.
I rI
i ? M.N., POt1land,
OR.
A. Bananas ripen faster in
, warmer weather. They can be
refrigerated with kins on for 2
or 3 days. Skin will darken but
fruit will remain firm and good
. to eat.
Q. Why d my carr ca
wi r-ri in Dour in
i iddle? LS.E., Goshen,
IN. .
A. Substituting self-risi g
flour in a recipe calling for all­
purp e could caus the cake to
fall. Leavening in self-ri ing
flour may prevent the cake from
supporting the weight of in­
gredients.
Other causes of sin ing
cake are too much sugar, too .
I
A Classic Side Dish
Becomes a Hearty Summer Meal
(NU) ummertime i . salad
tim . Treat family and friend to
Emerald Chicken Waldorf Salad.
ri inal - kiwifruit fr m e
Zealand - i in height f it
season from Jun through October.
Packed with refreshing, tart- weet
flavor, hinting of citru • banan
� mel n, i dd ze appeal
and brilli color to thi cia ic
combination. To sed with cri p red
. apples, -celery, to ted walnut and
chicken, it i a meal-in-on alad
that lands in elegantly for a ek­
end picnic or as a quick. light
upper.
Juicy, ripe kiwifruit i nutritious,
too. Two kiwifruit have twice the
Vitamin C a one medium orange,
the me pot ium a a medium
much shortening, too much liq­
uid, too much baking powder or
using baking powder when a
recipe call for baking soda.
Q. t' ell e
n cilantro d cori der?
M. T., Olanthe, KS.
A. The plant, corianderum
sativum (ital.), h different
names in each country it's used.
Recipes in the United States
. usually refer to cilantro, when
fresh leave are needed and
coriander when dried leaves or
seeds are needed. The leaves
are also called Chinese parsley.
Q. Hid f. d·
w. . .
A. Expiration codes vary
amoug companies, but general­
ly,lWf-and-haIf will eep abou
five days unopened after expira­
tion date and one or two days
opened Discard half-and-half
that has curdled and contains
small particles .
Q. What will pt vent the
run y Ollin in my c m pie?
Mrs. R.O., Chetek, WI.
A. Coo it over medium heat.'
and begin timing the boiling ,
tated in the recipe after the
whole mixture is bubbling.
Either overcooking or under-­
Cooking can cau e a thin filling.
Add acid flavorings, such .
lemon juice, after the mixture is
completely thickened becau
they can inhibit thickening.
Chill as directed.
banana and nearly 4 gram of fiber
- all for only 45 calorie per fruit.
If nutritiou and deliciou addi­
tion to thi new clas ic lad that
refre he without weighting' you
down.
Emerald Chicken Waldorf S
3 New zealand kiwifruit
2 medium red apples, ch pped
I cup liced celery
I cup walnut pieces, t ted
1/2 cup mayonnai
2 Table .poon lem n juice
I Table. poon ch pped fresh dill,
(or use I tea .poon dri d dill weed)
cup shredded c ed chi ken I II
Romaine lettuce leave' .
Peel nd slice iwifruit into 1/4-in h s ice '; cut ea h .lice in half to
[4 rm semicircles. Gently toss to ther iwi ruit, pples, celery and
f walnuts, Blend may nnaisc with Icmon juic and dill; fold into kiwi ruit
mixture. Fold in chic en and spoe n nto lettuce I ave' just [4 r
serving. Makes 4 . crvings.
Q.
Ia
1 te
Ri ,WI.
A. This happen because egg
yo batter h settled to the
bottom of the cake. To prevent
thiS, beat egg whites until tiff
and shiny, but no dry. Gently
fold egg yol batter into egg
whites just enough to complete­
ly blend. Be sure to use
vegetable oil rather than melted
short ning, butter or mar­
garine.
Q.1b c
for w ddl
prea
t d
BemabiJlo, NM.
A. Check to see that you
aren't overcooking or overbear­
'ing th fro ling. Use a candy
thermometer and coo frosting
to 220 degrees F and beat fr t­
ingjust until it 10 s its shine. If
you're at a high altitud (3500 to
6500 feet), reduce temperature
by 2 degree for every 1000
feet elevation.
Do you have a question?
Writ Dear Betty Crocker, Box
1113, Dept. Betty, Minneapolis,
MN55#O.
TIP F TH WEEK: The
flavor measure C r peppers is
the lar er the p ppcr, the
weete the t te and the
maller he pepper, the hotter
the taste,
I
·1
I