Genoa Kingston Kirkland News from Genoa, Illinois • Page 16

2 eliciouo double caeserole freezes to oave time f.f I' en whenever you have an odd moment are Pecan Refrigerator Cookies, another creation of the Meadow Gold home economists. The rolled dough can be kept In the refrigerator to slice and bake when you'd-like to serve fresh cookies. -Vo v2 j' Jr. 1 J' ,1 5 1 7 -C-J 1 -lZ l3 large pan. Simmer, covered, 1 to l'i hours or until tender; drain well.

Stir together tomato sauce, mustard, marmalade, and chill powder; brush over ribs. Broil or grill over hot coals 13 to 30 minutes, turning frequently and brushing with sauce. Makes 6 servings. PECAN REFRIGERATOR COOKIES lib. butter lib.

light brown sugar 2 eggs 2 tsp, vanilla 4 cups all purpose flour 1 tsp. cinnamon 1 1 tsp. baking powder 1 tsp. salt lib. chopped pecans Cream butter and sugar together until light and fluffy.

Beat In eggs, one at a time. Add vanilla. Add sifted dry Ingredients; mix thoroughly. Stir: In pecans. Chill for 2 hours.

Divide into 6 portions; shape each portion Into a roil about 1 Inches in diameter. Wrap in waxed paper and chill over- night or longer, Slice about Va inch, thick, Bake on greased cookie sheet In pre-heated 375 degree F. oven for 10 minutes or until cookies are delicately browned. Vitsp. pepper 1 (7 ox.

pkg. elbow macaroni, cooked Vi cup grated American cheese Mix beef and seasonings together. Shape into 13 balls. Roll In flour; brown In butter, Remove from frying pan. Cook onion and garlic In pan drippings tor minutes.

Add milk, mushroom soup, tomato paste, soy sauce, hot pepper sauce and seasonings. Alternate layers of macaroni and sauce In a buttered 8 Inch square baking dish. Sprinkle with cheese. Arrange meat balls on lop. Makes 6 scfc vings.

To aerve Immediately, bake In preheated 330 degrees F. oven for 30 minutes. To fwie: use a freezer-to-oven casserole. Wrap (n foil or freezer paper and freeze Immediately. To iirepare for serving, bake uncovered or 1 hour or until heated through.

GRILLED SHORTRIBS 3 to 4 lbs. beef shortrlbs 1 can 8 oz.) tomato sauce Va cup French's Prepared Yellow Mustard a cup orange marmalade 1 tsp. chill powder Cover ribs with salted water in If 1C; Macaroni-Meat Ball Bakt can althar Healthful wheat germ makes very special quiche -7 Paying Job, volunteer Job, chores and children by the time today's woman ends her working day, there's not much of It left. Eking out a measure of leisure time requires organization, plus the willingness to occasionally overlook the finer points of housekeeping. Preparing meals can take up one of the biggest chunks of dally time, but planning ahead can minimize the work on busy days.

Many women have learned that the home freezer can help extend their time. By doubling or tripling the family's favorite recipes, and freezing part for future meals, you can have homemade heat-and-serve entrees ready when you don't have time to cook. Macaroni-Meal Ball Bake is a delicious heat-and-serve Idea from the kitchens of Meadow Gold Dairies. The basic recipe serves 6, but it can easily be doubled to be enjoyed both now and later. Sweets to bake For additional interest, the top of the quiche is generously sprinkled with monterey Jack cheese and chopped almonds.

One bite of this and your guests will think they are in a chic little French bistro. Serve the quiche with a marinated vegetable salad, hot french bread and chilled white wine. Follow with fruit and you have the perfect party lunch or supper menu. On other occasions cut the portions smaller and let this quiche be the first course of a special dinner. More and more simple wholesome entrees like the one featured here served with salads and fruits are becoming the "IN" thing for entertaining.

Versatile wheat germ is an excellent basic food to Include in every-1 day menus as well as many meals. It provides a unique combination of protein, vitamin Bl, vlatmin and other nutrients. Readily available and easy to use wheat germ belongs in everyone's balanced daily diet. WHEAT GERM ONION QUICHE Wheat germ pastry shell 1 medium onion, thinly sliced It's a very good thing Indeed to have an excellent quiche recipe in yourrepetoire. This delicious sour cream wheat germ version is simple to make yet very special good enough for company menus.

There's regular toasted wheat germ in BOTH the tender pastry shell and the savory filling. 1 No bake chocolate cookie log can be made in a jiffy 3. i I VMM be aattn aftar balng made or frozen. For convenience, the baked shell may be done hours ahead of time. Half an hour or so before serving spoon in the tasty onion filling and bake.

The filling, by the way, is a fabulous combination' of sauteed onion, wheat germ, white wine, egg, sour cream and herbs. A mm Mb The versatile potato dFesoes for dinner Beautiful wheat germ makes amazing entree. MACARONI-MEAT BALL BAKE 1 lbs. ground beef iy tsp. salt 4 tsp.

pepper Flour 2 tbsp. Meadow Gold Butter Ismail onion, chopped 1 clove garlic, crushed IVt cups milk 1 can condensed cream of mushroom soup, undiluted 1 (6oz.) can tomato paste 2 tsp. soy sauce Few drops hot pepper sauce 1 tsp. salt cup butter cup vacuum packed wheat germ, regular 4 cup dry white wine legg 1 1 cup dairy sour cream Vi cup minced parsley tsp. tarragon, crumbled tsp, salt cup grated monterey Jack cheese Vi cup chopped almonds Prepare pastry shell first.

Saute onion in butter 4 to 5 minutes or until tender. Stir in wheat germ and wine. Beat egg with sour cream. Add parsley, tarragon and. salt.

Combine with onion mixture. Spoon into baked shell. Sprinkle with cheese and almonds. Bake in 375 degree F. oven 25 minutes or until set In center.

Sprinkle with additional chopped parsley if desired. Makes 6 servings. WHEAT GERM PASTRY SHELL: Cut cup butter into 23 cup flour until mixture looks like coarse meal. Stir In 4 cup vacuum packed wheat germ. Sprinkle with 4 tsp.

water, tossing with fork to form a dough. Pat onto bottom and sides of 9-inch pie or quiche pan. Bake in 425 degree F.oven 10 minutes. Cool. xk tsp.

paprika 1 tbsp. snipped parsley 6 tbsp. extra sharp Cheddar cheese, shredded 2 tbsp. evaporated milk 1 tbsp. onion, minced 1 egg, well beaten 1 12 oz.

pkg, hash browns, defrosted and separated. Butter 1. With electric mixer, mix cream cheese, flour, salt, paprika, parsley and shredded Cheddar cheese. Add milk and onion; mix until smooth. 2.

Gently fold in well beaten egg and separated shredded hash browns. 3. Lightly grease medium skillet; place over medium heat. Using about A cup batter to make each pancake, pour batter into hot skillet. Spread pancake thinly to about 3 inches in diameter.

4. Fry pancake until golden and crisp; brown other side, greasing skillet as needed. Drain on paper towels. Serve hot. Makes 10 (3 inch) pancakes.

SWIRLED WHIPPED POTATOES l'i lbs. potatoes (about 5 medium), peeled and quartered Vi lbs sweet potatoes, peeled and quartered 2 tsp. salt lk cup water cup half and half V4 tsp. pepper In two large, tightly covered saucepans in 1 inch water, cook potatoes and sweet potatoes separately with 1 tsp. salt each until tender, 15 to 20 minutes for potatoes and 10 to 15 minutes for sweet potatoes.

With electric mixer at medium high speed, beat potatoes until fluffy; beat in cup butter, cup half and half and dash of pepper. Repeat with sweet potatoes. Spoon potatoes and sweet potatoes alternately into glass baking dish to create a marbled appearance. Keep warm until serving time. Makes 10 servings.

Kcts: This recipe may be prepared early in the day. Refrigerate, covered. To serve, bake at 375 degrees for 40 minutes unta heated Treat yourself budget Crisp, chilly winds often blow the entire family Indoors for awhile and Chocolate Cookie Log, made with Dream Whip whipped topping mix, Is truly luscious. Surrounded by fanciful decorations created by the youngsters, this dessert can turn a housebound evening into a family party. By keeping a supply of whipped topping mix and chocolate wafers on your pantry shelf, you'll always be prepared for a party.

CHOCOLATE COOKIE LOG cup cold milk 1 envelope whipped topping mix 2 tbsp. sugar tsp. peppermint extract (optional) Few drops red food coloring (op- 'J 1 't4 Entertaining is as easy as Food budgets have a way of getting slimmer after the expenses of special activities of the holiday season. But there are delightful and economical meals the imaginative hostess can prepare for "slim budget" entertaining. These two hearty casseroles Cheese Lasagne and Tamalie Pie -bridge the gap between budget watching and delectable, company-style meals.

Both are easy to make and require no out-of-the-ordinary ingredients. An Italian tradition, Cheese Lasagne is a meatless wonder, rich in cheese and eggs. Lasagne noodles plus three varieties of cheese are layered with a prepared sandwich sauce for sloppy Joes. A crisp, green salad, crusty Italian bread, and carafe of Italian red wine round out the menu. Tamalie Pie, an American salute to popular Mexican foods, includes a pound of ground beef, whole kernel corn, a cornmeal topping and flavorful sandwich sauce for sloppy Joes.

Canned green chilies and ripe olives add extra flavor and zest to the dish. The special flavor of both casseroles is distinctive through using the sandwich sauce for sloppy Joes-a robust combination of 14 different domestic and imported herbs and seasonings, onions, and a hint of garlic blended into a thich tomatoey sauce. A touch of sweetness has been added to round out the flavor. Simple and easy to prepare, each has the added hostess-plus of "make ahead and bake later." Count on six to eight attractive servings from either one. CHEESE LASAGNE 1 (8 oz.) pkg.

lasagne noodles 1 15'i oz.) can Hunts Manwich Sandwich Sauce cup minced onion 2 tsp. Italian herb seasoning 2 tsp. seasoned salt tsp. gartfc powder tional) 1 pkg. chocolate wafers (about 36) Blend milk, whipped topping mix, sugar, extract and food coloring in deep narrow-bottom bowl.

Whip with hand beater or at high speed of electric beater until topping peaks. Then whip 2 minutes longer until topping is light and fluffy. Spread about 1 tbsp. whipped topping on each cookie and stack in groups of 6 to 8. Place cookie stacks on tray to form a log.

Frost top and sides with remaining whipped topping. Chill at least 4 hours. Garnish with crushed peppermint candles, If desired, and cut into diagonal slices. Refrigerate any leftover dessert. Makes 8 servings.

F.JsSi on a budget Tamale Pie 2 eggs, beaten 1 (16 oz.) carton ricotta or cottage cheese 1 lb. mozzarella cheese, sliced thinly cup grated Parmesan cheese Cook lasagne noodles according to package directions; drain. Meanwhile combine Manwich Sandwich Sauce, onion, Italian herb seasoning, 1 tsp. seasoned salt and garlic powder. Blend eggs, ricotta and remaining teaspoon of salt.

To assemble dish, spoon a little of the sauce mixture into a 9 13 Vk-inch baking dish to coat bottom; arrange a layer of half each: cooked noodles, ricotta mixture, sauce and mozzarella. Repeat layers. Sprinkle Parmesan over the top. Bake at 350 degrees F. for 45 minutes.

Let stand 10 minutes before serving. Makes 6 to 8 servings. TAMALE PIE lib. ground beef 1 onion, chopped 1 clove garlic, minced 1 (15'4 oz.) can Hunt's Manwich Sandwich Sauce 1 (1 lb.) can whole kernel corn, drained 1 tbsp. chili powder 2 tsp.

salt 1 oz.) can sliced ripe ollvea, drained 2 tbsp. diced canned green chiles cup yellow cornmeal 1 cup milk 2 eggs, well beaten l'i cups, shredded sharp Cheddar cheese Brown beef in 10 Inch skillet; add onion and garlic and cook until onion is soft. Drain fat. Add Manwich Sandwich Sauce, corn, chill powder and 1 tsp. salt.

Cover; simmer 15 minutes. Stir in olives and chiles. Pourlnto7Xl2XlV4 inch baking dish. In small bowl, combine cornmeal milk, tzs and remaining salt; pour over fUirg. Sprinkle cheese over all.

Bake at 33) degrees 49 to 45 minutes. Makes 6 to 8 servings. I 17 POMMES A LA ELEGANT 3 lbs. potatoes (about 9 medium), peeled and quartered 2 tsp. salt 2 cloves garlic I 14 lb.

mushrooms, sliced 'v- 13 cup plus 2 tbsp. butter 2 egg yolks '4 cup half-and-half Va cup chopped parsley Paprika In large saucepan, in inch water, cook potatoes with salt and garlic, tightly covered, 15 to 20 minutes or until tender. Meanwhile, in skillet, saute mushrooms in 2 tbsp. butter; set aside. When potatoes are tender, discard garlic.

With electric mixer on medium-high speed, beat potatoes until fluffy. Add remaining 13 cup butter, egg yolks and half-and-half. Beat until well-blended. Fold in mushrooms and parsley. Pile into oven-proof serving dish.

Sprinkle with paprika. Keep warm until serving time. Makes 10 servings. Pommes a la Elegant may be prepared early in the day. Refrigerate, covered.

To serve, bake at 375 degrees F. for 45 minutes until heated through. POTATO CLOUDS. 2 cups (4 servings) prepared Instant mashed potatoes 1 cup cottage cheese ft cup dairy sour cream 3 tbsp. finely chopped onion Salt and pepper 1 tsp.

minced parsley Va tsp. garlic salt 3 egg yolks, slightly beaten 3 egg whites, stiffly beaten Prepare Instant mashed potatoes as directed on package, omitting milk and butter. Add remaining Ingredients except ezi whites. Fold in beaten egg whites; pour into 8 (6 oz.) custard cups. Bake at 350 degrees F.

for 49 to 45 minutes. Makes 8 servings. Kste: Potatoes may be baked in a 2 qtcacsercle tori hour. CCLTT POTATO PATTTTTS 1 (3 cz.) pfe j. emm cSccse, softened lttrp.fur Pineapple Stuffed easy but special family supper, Have you run out of new recipe ideas to serve your family that are popular, yet within your budget? Pineapple Stuffed Franks are a great mealtime suggestion from the Test Kitchens of The R.T.

French Co. to help you put economy and variety back into your menus. The franks, stuffed with crushed pineapple and wrapped with bacon, are brushed with a surprisingly tasty basting sauce and parmesan cheese. The bacon adds an appealing contrast in texture and helps hold the pineapple in place, while all the flavors mingle to tempt the appetites of kids and adults alike. If you wish to economize a bit more, use a half slice of bacon to wrap the franks.

For a nutritious vegetable accompaniment, serve Golden Winter Squash. It's so easy to add a real flavor boost to this bland vegetable by stirring in a combination of prepared yellow mustard and brown sugar. Serve with hot combread, a crisp tossed salad, and chocolate pudding for a satisfyingcold weather supper. PINEATrLE STUFFED FHAN'XS 1 can (20 cz. cruchcd cup psmcsr-n clme 2 tbsp.

French's Wcrcc-tcr-LIre Sauce 1 tbsp. oil 1 lb. frankfurters Sliced bacon Drain pineapple, saving '4 cup syrup. For basting sauce, combine the Vi cup syrup, parmesan cheese, Worcestershire sauce, and oil. Slit frankfurters lengthwise, cutting not quite through to bottom; fill with drained pineapple.

Wrap each filled frank with bacon, securing with food picks. Brush with basting sauce. Broil 6 to 8 minutes, turning occasionally and brushing with remaining sauce, until bacon is crisp. Makes 6 to 8 servings. GOLDEN WINTER SQUASH 2 pkgs.

(12 oz. each) frozen cooked squash or 3 cups mashed cooked fresh winter squash cup firmly-packed light brown sugar 3 tbsp. butter or margarine 1 tbsp. French's Prepared Yellow Mustard '4 tsp. salt Combine all Ingredients In saucepan.

Sinsrrer, uncovered, stirring occasional until squash is piping hot and fbvcrs are blended, 13 to 23 minutes. Yield: 6 b8 scrvirp..