Brunch Popover

7/25/2019 Brunch Popover

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P O P O V E R

2

 large egga

1 cup

 milk

teaspoon  salt

1

 tablespoon melted

butter

1 cup

 .flour

Pillin

Dash cloves

1 teaspoon  grated

lemon

 rind

1 pound little

 sausagea

cooked and drained

2

 cups canned apple

sauce

2

  tablespoons  brown

sugar

I/a

  teaspoon cinnamon

1/8 teaspoon

 nutmeg

r

P r e h e a t  oren

 t o

  1*00

  d e g r e e s F. Sot 8 or 9

 inch

skillet  o r  shallow   c a s s e r o l e

  i n

 o*ea   t o  heat while pre-

paring batter. Beat

  e g g s

  u n t i l v e r y ll t and fluffy}

b e a t  I n nilk

f

  salt and

  m e l t e d

 butter. If

 nixing

 by hand,

stir i n flour 2 or 3  t a b l e s p o o n s at * time. If

  u s i n g

 a

mixer,  t u r n t o l o w s p e e d a n d a d d  flour about  1 /1 } c u p a t

a t i m e .   B a t t e r should b e   s m o o t h  a n d e r e   ny .

Brush  h o t

skillet

  o r

  c a s s e r o l e

  g e n e r o u s l y w i t h b u t t e r   o r  margarine,

t h e n

  p o u r i n b a t t e r a n d

  p l a c e  i n

  o v e n  Immediately. Bake

f o r 3 0

  n l n u t e a

  a t   1 +0 0

  d e g r e e s

  P . ;   then reducs

  h e a t

  t o

 a

m o d e r a t e  3 50

  d e g r e e s

 P. and continue baking an addition-

al   1 0 m i n u t e s . T h e   p o p o v e r r i s ea  v e r y  high  a t t h e s i d e s

a n d

  d i p s

  i n t h e  middle t o  form a  shell. While  p o p o v e r i s

baking, mix apple sauce,   s u g a r an d  a p i c e s

 i n

 a saucepan

a n d  cook 3 to  minutes; stir in lemon rind. Cook and

drain sausages. To serve, spread hot apple aa uso mixture

i n h o t

  p o p o v o r

  s h e l l s t o p w i t h h o t  aauaagoa.  C u t into

wedges. Makes

 6

 servings.)

v.-;.

• ^  B B B . ••••• ••••_

B R E A K F A S T

  C A L L P A T T I E S

1-1/2 pounds ground beef

1 cup rolled

  oats,

 quick

or regular

1A

 cup

 finely chopped

onion

 .

1/2 cup catsup

2/3 cup milk

teaspoons salt

1

 teaspoon Worcestershire

sauce

2 cups

 ready-to-eat

 high

protein cereal

2 tableapoons   shortening,

butter or margarine

11 oc.  can. heddar

  cheess

soup

8 slices buttered  toaat

Combine beef,

 oats,

 egg

onion,

 catsup,

 1/3 cup

milk, salt and Worcestershire  sauce; mix  well.  Shape

i n t o

 8

 patties 3-1/2 inches

 in diameter.

 Roll each

p a t t y

 la ready-to-eat high protein cereal* Pry   ovjir

moderate heat

 in hot

 fat.

 Brown  on

 first   side;  turn

an d

 cook to desired degree of doneness.  Stir 11*  re-

maining 1/3 cup milk into soup}  heat.  Servo patties

on buttered toast t opped with  cheese sauce.   Makes

 8

servings.)•

B y

 M A R Y A N N E

 YOUNG

Makeo

 good

  breakfast,

 sir;

 I

 aways

 say

 o half-

akfasted man is no good once remarked John

sworthy,

 an

 English writer

All

  nutritionists

  agree on the importance of a

good

  breakfast,

 and since this  is Better Breakfast

Month, why not encourage your family to  improve

their good breakfast habits?

Use

 meat as your ally if  you're having 1

getting

 your sleepyheads

 up in the

 morning.

  The

nose-tingling aroma of frying bacon will open

 their

eyets wide

 and

 definitely stimulate lazy eaters.

Bacon-Banana Wrap and

  Bacon

  an d   Psars   a re

two ideas .to try for an extra breakfast surprise.

Another  recipe

 that

 will draw  reluctant  break-

fosters

 to the

 table

 is

 Breakfast Call Patties. They're

fortified with

cereals/  and rolled

 oats

 are

  blended

lightly

 with ground beef. They may be topped with

a cheese sauce.

You'll

  have  fun

in g  B r u n c h  Popover, a

~ p ^

whopper of a popover with a spicy  apple-sausoge

filling  that  looks  inviting

  and

  gives

  forth

  a de-

liciously appetizing aroma,

Give

 yourself

 and

 family

 a

 real break

 by

 putting

your

 hand to  Blueberry Danish  Strips.

 Fresh

 luscious

berries give flavor

  to

  coffee cake  that cannot

 be

matched  —  it's both

  sweet

 and spicy.

Make use of left-over meats of the evening meal

for a variety

 of

 breakfast dishes. You can top Eng-

lish muffins with fried

 ham,

 scrambled  eggs and a

mushroom cap or try placing squares of baked meat

loaf on bread slices topped with a poached egg

 with

Spanish

  omeet sauce.

Just remember,

 it

 s

 up to the

 wife whos

  wise  in

the

  ways

 of

 what

 a

 hearty breakfast means

 to her

children and husband, to give them energy,

 nourish-

ment and aertness

 through

 a better breakfast

B A C O N A N D

  P I A R S

3 fresh  peara

1 pound bacon

teaspoon cinnamon

1/8 teaspoon clovea

3  tableapoona browi

French  toaat

sugar

B

Pare

  and

 slice pears rather   thin,

 the

 long way.

Remove

 centers. Pry bacon crisp and  drain.  Place pears

i n  skillet

 in

 which bacon

 has

 been cooked. Brown light-

ly. Sprinkle wit h combination  of   a p i c e s  and brown sugar

Arrange peara, bacon

 an d

 toast  together

  on a

 tray

 o r a

platter over a warmer or serve on individual plates.

 Makes 6 to 8  servings.)

• A C O N . B A N A N A

  W R A P

U  p a

 t i e d

 bananas  •

U  sticks  p i n e a p p l e

s l i c e s  bacon

C u t   b a n a n a e

 in

 half

 lengthwise.

 Place

 a

  p i n e a p p l e

atiek batwaen each two halves. Wrap eac h with a slice

of

 bacon, spiral

  f a s h i o n *

  F a s t e n  with toothpioka. Bake

on  rack in shallow pan in

 U O O

 degrees P.  o v < m  for 15

•iautaa   o r  until bacon   it   d o n e   a n d  bananas are   t e n d e r *

turn

 occasionally.  o

 that bacon

 browna

 evenly. Serves

B L U I B I R R Y  D A N I S H S T R I P S

2

 psokagts

  a c t i v e   d r y

g r o u n d

s u p  lukewam  w a t e r

1

  o u p  l u k e w a r *

 siilk

1 / 2   c u p  - soft  b u t t e r

2 eggs, well beaten

I/It

  s up

  g r a n u l a t e d

s u g s r

i s s p o o n n u t a e g

1 / 2  c u p

o u p s

  u n s i f t e d til-

p u r p o s e

 Hour

2   c u p s

  f r e s h ,

  c u l t i v a t e d

b l u s b s r r i s S f r i n s e d

an d   d r a i n e d

1 / 2

 s u p

  c o n f e c t i o n e r s

s u g a r

i p s t f  psssns

sprinklo yeast into   lukowsm  water,  lot  stand

for  

ainutss

  thon

 stir  to  blend.  A 4d  nil*  to

 yoast.

A dd

  butter, oggs,

  sugar

 sni

 spisos,  A M onoa§B

  flour

until  dough  nbsa

  bsatsn

  pulls  of f

  th e

 aixii.*

  spoon*

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  rioo until  doable its

  original

 site,

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  a  rootongls  16 by 18

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  d o u g h   un -

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siso.

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  nodorsto

  375 dogroos P, otsn

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