The Abilene Reporter-News (Abilene, Tex.), Vol. 75, No. 191, Ed. 1 Sunday, January 1, 1956 Page: 62 of 70
This newspaper is part of the collection entitled: The Abilene Reporter and was provided to The Portal to Texas History by the Abilene Public Library.
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Chicago I. IN.
out pears,
slotted spo
Y cup red currant jelly
1 teaspoon grated orange peel
(grated through colored part
only; white is bitter)
To Complete-When all of the crepes are
baked, spoon a "ribbon" of the cream-
cheese filling acroas center of each crepe
and roll crepe around filling. Place filled
crepes fold-side down in shallow baking
pan. Heat in 400 F oven about 10 min.
Top with the heated, fresh cranberry
sauce.
Allow about 10 to 12 min. for complete
pan-broiling time.
Wipe with a clean, damp cloth
2 4 loin or rib lamb chops, cut
about % in. thick
Place chops in a heated skillet and brown
slowly. Maintain a temperature which
allows juices to evaporate instead of col-
lecting in the skillet. With too low heat,
the meat will simmer in its own juices
mixture. Turn and broil 5 to 6 min. on
second side. Sprinkle remaining season-
ing over chops just before serving.
/ ‘ 2 to 4 servings
Note: If chops are cut 2 in. thick, place
tops of chops 3 in. from source of heat;
allow 20 to 22 min. total cooking time.
crepe. Immediately tilt skillet back and
forth to spread batter evenly and thinly
Cook each crepe over medium heat until
lightly browned on bottom and firm to
touch on top. Loosen edges with spatula
Carefully turn and brown second side. If
necessary, butter skillet for each crepe
As each crepe is cooked, transfer to a hot
platter; arrange in stacks of four; cover
and keep warm in oven until servingtime
>ve glazed pears with a
serving dish.
6 glazed pear halves
% cup lime juice
1 tablespoon lemon juice
1 teaspoon grated lime peel
(grated through colored part
only; whirs is bitter) •
% teaspoon salt
Few grains white pepper
Set aside.
For Crepes-Melt in a 6-in skillet and set
aside to cool
% cup better
Note: Glazed Peers are delicious when
served as an accompaniment with lamb
chops.
While salad is chilling, rinse and drain
thoroughly
% lb. red grapes
Cut into halves, remove and discard
seeds, and set aside.
Stir over low heat until jelly is melted
Put the drained pear halves into sirup
Cook over low heat; turn only once
When color is evenly distributed through-
beat until smooth. Set aside 10 to 15 min
Heat skillet until moderately hot Pour in
Set aside, reserving 2 tablespoons of the
slivered nuts for garnish.
Put through a fine sieve
1% cups (12 oz.) cream-style
cottage cheese
Mix into the sieved cottage cheese
% cup (6-oz. can) undiluted
evaporated milk
Pour into a small cup or custard cup
% cup cold water <
Sprinkle evenly over cold water
1 tablespoon (1 env.) unflavored
sionally for even browning, and pour off
fat as it accumulates.
When both sides are browned, season as
in recipe for Broiled Lamb Chops.
Let stand about 5 min. to soften. Dissolve
gelatin completely by placing over very
hot water.
Stir the dissolved gelatin into the cheese
about 1 in. thick
Set temperature control of range at Broil
(about 500 F or higher). Arrange the
lamb chops on broiler racks. Place rack
in broiler so that tops of chops are.2 in.
from source of heat; broil 5 to 6 min. on
Send in your own original ideas on new ways to prepare or
serve PANCAKES for breakfast, for other meals, or for
dessert. We will test them, revise them to our own way of
writing and presenting recipes, and pay $10 for every idea
■ 1 cup sugar
1 cup water
% teaspoon salt
Set over low heat and stir until sugar is
dissolved. Bring to boiling; boil uncov-
ered for 5 min.
one side.
Meanwhile, mix together
1 teaspoon salt
Va teaspoon Accent
To unmold salad, loosen top edge of mold
with a knife. Invert mold onto a chilled
serving plate. Wet a clean towel in hot
water and wring almost dry. Wrap hot
towel around mold for a few seconds. (If
mold does not loosen, repeat.)
Mix together the reserved green grapes
and red grape halves. Fill center of salad,
mold. /
Garnish top of salad with the reserved
slivered almonds. Serve at once,
6 to 8 servings
mixture. Chill in refrigerater or in pan
of ice and water until mixture begins to
gel (gets slightly thicker). If placed over
ice and water, stir frequently; if placed
ip refrigerator, stir occasionally.
Meanwhile, rinse and drain thoroughly
1 lb. green, seedless gropes
(Reserve 12 lb. of the grapes for garnish;
cut remaining grapes into halves and set
aside.)
When the gelatin mixture is of desired
consistency, blend in the slivered al-
monds and the grape halves.
Turn into the mold and set in refrigerator
to chill until firm. *
Filled Crip*K
with Cranberry Sance
For Cranberry Sauee—Combine ir
saucepan ___________
2 teaspoons grated orange peel T 3 CSACE d.s
(grated through colored port P DS ATIOPANAESs
only; white is bitter): ’
contmaeHtending until mixturenis72 7 ArAS M SSAntie
smooth and fluffy. Cover and set in re-EMPAN
frigerator until ready to fill crepes (This________
filling may be made and stored in refrig- Supper party success—hot coffee and cheese-filed crepes topped with cranberries!
erator a day or so before using-a big ad- " ,________
vantage during the busy holiday season.) ... . _ -
Meanwhile, rinse (discarding imperfect
berries)
2 cups (about % lb.) crapberries
Add cranberries to the sugar sirup and
bring to boiling; boil uncovered, without
stirring, about 5 min., or until cranberry
skins begin to pop. Remove from heat.
(This recipe yields about 2 cups sauce.)
Put into a bowl
1 oz. cream cheese, softened
Beat until light and fluffy Blend in
3 tablespoons sugar
6 peor halves)
Set aside.*
Put into a small skillet 2 tablespoons pear
sirup (remaining pear sirup may be re-
served for other food preparation) and
Melded Salad with Grapes
Lightly oil a 1-qt. ring mold with salad
or cooking oil (not olive oil); invert and
set aside to drain.
Sliver and toast
% cup (about 4 oz.) blanched
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The Abilene Reporter-News (Abilene, Tex.), Vol. 75, No. 191, Ed. 1 Sunday, January 1, 1956, newspaper, January 1, 1956; Abilene, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1653963/m1/62/?q=%22~1~1~1%22~1: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Abilene Public Library.