Newspaper Page Text
Vanilla
flavors
pie
<
When high prices of meats,
poultry and seafood make It
necessary to cut down on por
tions, you can make up for any
lack in protein and heartiness
by serving a dessert such as
Vanilla Buttermilk Pie.
Eggs and buttermilk con
tribute protein and other good
nutrients; butter and rice
add energy-yielding calories
and pure vanilla extract with
a dash of lemon gives the fill
ing a tempting cheese-cake
kind of flavor. It’s a grand fi
nale that makes a satisfying
dinner.
When you must watch your
food dollars you want them to
buy as much good nutrition
as possible with all the eating
pleasure you can give the dish
es you serve. Make sure to use
the pure extract of vanilla in
this pie. The real vanilla has
a special affinity for the flavors
of milk, cream and eggs. It
blends with the natural flavors
of these dairy product desserts,
whether they be custard pies,
ice cream, puddings or what
have you. Unlike imitations,
the pure extract doesn’t "bake
out” and you can count on its
delicate aroma to give deluxe
flavor to the simplest, thrifti
est desserts.
VANILLA BUTTERMILK PIE
% cup sugar
*4 cup butter or margarine
3 eggs
’/i cup cooked rice
1 tablespoon flour
Vi teaspoon salt
2 teaspoons pure vanilla ex
tract
Vi teaspoon pure lemon
extract
194 cups buttermilk
9-inch unbaked pie shell
In a medium bowl cream sugar
with butter until light and
fluffy. Beat in eggs, one at a
time. Blend in rice, flour, salt
and vanilla and lemon extracts.
Stir in buttermilk. Pour mix
ture into Die shell Bake In ja
preheated very hot oven (450°
F.) 10 minutes. Reduce heat
’ to slow (325° F.) and bake 35
minutes or until knife Inserted
in the center comes out clean.
Remove from oven and cool.
• YIELD: 6 portions
CUSTARD BREAD PUDDING
3 eggs, separated
% cup sugar, divided
' 14 teaspoon salt
2 cups milk, divided
1 teaspoon pure vanilla
extract
<• 1 cup soft bread crumbs
In a medium bowl lightly beat
egg yolks; add '4 cup of the
ciia nr colt 1/. run nf tha mllU
. and vanilla extract. Heat the
remaining 1% cups milk; stir
into the mixture. Blend in
bread crumbs; mix well. Turn
into a buttered i quart casse
role. Place in a pan of hot wa
ter (not boiling). Bake, un
covered, in a preheated slow
oven (325° F.) 1 hour or until
' a knife inserted in the center
comes out clean. Beat egg
whites until soft peaks form.
Gradually add remaining »/ 3
« cup sugar; beat until stiff but
not dry. Spread meringue over
pudding. Bake 15 minutes
longer or until meringue is
golden.
Beef balls
Whether your hostess fancy
turns to a tree trimming sup
per or a mistletoe buffet, you
can count on a special hot
appetizer to initiate conviv
iality effectively. Beef Balls
Rose will provide a warm wel
come and ignite conversation.
v These tasty tidbits, made
from economical ground
beef, are transformed into a
distinguished appetizer by
, deft seasoning and a compat
ible wine sauce. Served and
kept warm in a chafing dish,
Beef Balls Rose are succes
. ful party openers, says Reba
Staggs, National Live Stock
& Meat Board home econo
mist.
«. Beef Balls Rose
2 pounds ground beef
*4 cup hot water
1 envelope beef-flavor
’ mushroom mix
1 egg, beaten
% cup boiling water
2 beef bouillon cubes
’4 cup flour
*4 cup butter or drippings
1 cup Rose wine
, 2 tablespoons catsup
*4 teaspoon thyme
1 clove garlic, minced
Add *4 cup hot water to
,• beef-flavor mushroom mix
and combine with ground
beef and egg. Shape mixture
into balls (1 tablespoon each)
r and place in roasting pan or
jelly roll pan. Bake in slow
oven (325°F.) 20 minutes or
until done. Add boiling water
• to bouillon cubes to dissolve.
Blend flour with melted but
ter or drippings; add bouil
lon and wine gradually, stir-
• ring well after each addition.
Add catsup, thyme and garlic
and cook, stirring constantly,
until thickened. Reduce heat,
• cover and continue cooking
15 minutes. Remove hot beef
balls from pan with slotted
spoon, stir into sauce and
*turn into serving dish. Yield:
Approximately 4 dozen balls.
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I FUNK A WAGNALU NEW ENCYCLOPEDIA VOL. I 4T, VOL.»‘I.W. I
— Griffin Daily News Wednesday, November 7,1973
Page 15