Newspaper Page Text
Eggeellent Ideas
GEORGIA EGG COMMISSION
Miss Beverly Dunn, Home Economics Coordinator
Patty Swinford, Assistant
ATLANTA (PRN) -- Now that Thanksgiving is almost here,
are you looking for new recipes to liven up your holiday menu.
Thank goodness it is not back in the days of our forefathers
when varying a menu meant growing a new crop, no more
gathering firewood or cooking food the day it is to be served to
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prevent spoilage. With our modem products, getting food
together for a meal is just a run to the super market.
So if you are thinking about a change in menu, we have a
suggestion to surprise your family with SURPRISE STUFFING.
This mouth-watering Stuffing is easy, tasty, and different. The
Surprise Stuffing is still the good ole basic cornbread, but
enhanced by hidden hard-cooked eggs. For even more holiday
recipes, just drop us a line.
STUFFING
Crumbled cornbread from the recipe above
1/2 cup dry bread crumbs
3 cups stock (or 3 cups boiling water
and 3 bouillon cubes)
1/2 cup melted butter or margarine
3/4 cup finely chopped onion
3/4 cup chopped celery
4 eggs
1/2 teaspoon sage
1/2 teaspoon basil
1/8 teaspoon pepper
1 teaspoon salt
3 hard-cooked eggs, halved
Combine and mix well all ingredients except hard-cooked
eggs. Put a shallow layer of dressing in greased 13x9x2 pan.
Place hard-cooked eggs on top. Cover with remaining dressing.
Bake in 350 degrees oven 45 to 60 minutes or until lightly
browned. Serve with mushroom soup or giblet gravy. Makes 8
servings.
For free recipes write the Georgia Egg Commission, State
Farmers’ Market, Forest Park, Georgia 30050.
Page 13
Griffin Daily News Monday, November 19,19Z3
Soups, sauces
are tasty
Copley News Service
Soups and sauces are possi
ble on a low-saturated fat diet.
Thoroughly chill prepared
soup stock or drippings from
meat or poultry. lift off and
discard the hardened fat. The
broth may be used as a soup
base, as a clear broth, as a
cooking liquid for vegetables,
rice, pastas, or in the prepa
ration of gravies, sauces or
casserole dishes.
ASPARAGUS SOUP
1 can (1 lb.) green aspara
gus, cut up
1 cup cooked rice
1 small onion
1 small stalk celery
114 cups nonfat milk
Vi teaspoon salt
Vs teaspoon pepper
Dash of nutmeg
Combine undrained aspara
gus with rice, onion, and cel
ery in blender. Blend until
very smooth. Stir into milk in •
saucepan. Add seasonings.
Cook at low heat until mixture
reaches the scalding point.
Makes four servings.
VEGETABLE CONSOMME
cups mixed vegetable
juice
1 can (10% oz.) consomme
1 teaspoon soy sauce
1 teaspoon dried minced
onion
2 teaspoons lemon juice
Salt and pepper
Combine vegetable juice,
consomme, soy sauce and
onion. Bring to a boil. Reduce
heat and simmer five min
utes. Stir in lemon juice, salt
and pepper to taste. Serve
topped with thin lemon slices.
Makes four servings.
LOW FAT
BEEF GRAVY
2 tablespoons green onion,
chopped
1 tablespoon oil
1 can (10% oz.) beef broth
without fat
4 teaspoons cornstarch
% teaspoon Worcestershire
sauce
Saute onion in oil in a small
sauce pan. Add about % of the
broth. Blend cornstarch and
Worcestershire sauce into re
maining broth. Add to first
mixture. Cook and stir until
sauce boils and thickens.
Makes about 1% cups.
Variations
Add 1 cup sliced fresh
mushrooms. Saute with green
onions or add 1 can (2 oz.)
sliced drained mushrooms
and 1 to 2 tablespoons white
dinner wine to finished gravy.
LOW FAT
CHICKEN GRAVY
2 tablespoons green onions,
finely chopped
1 tablespoon oil
1 can (10% oz.) chicken con
somme
One-third cup nonfat dry
milk powder
1 tablespoon cornstarch
Saute onion in oil in a small
sauce pan. Add about half the
consomme. Mix nonfat dry
milk and cornstarch with re
maining consomme. Add to
first mixture. Cook and stir
until sauce boils and thickens.
Makes about 1% cups.
MONDAY
MENU by aileen
*Cranberry-vegetable
relish
Roast breast of turkey
Stove-top dressing
TUESDAY
MENU by aileen
Waldorf salad
Ham/onion omelet
Parker House rolls
Homemade plum
preserves
WEDNESDAY
MENU by aileen
Cheese/pear salad
*Onion-tomato soup
Toasted French bread
Mulled cider
THURSDAY
MENU by aileen
Green salad
Turkey tetrazzini
Fresh pineapple
sherbet
FRIDAY
MENU by aileen
*Tuna appetizer balls
*Yogurt relish
Roast chicken
Rice white grape
stuffing
Broccoli
“Orange and grapefruit
pudding
(NEWSPAPER ENTERPRISE ASSN.)