World Famous Recipes

TRUFFLE STUFFING FOR TURKEY

Brush well one and one-half pounds of
truffles, peel them, mince the peel very fine, cut the truffles into
slices, put them all into a saucepan with one-quarter pound of minced
fat bacon and any obtainable fat from the turkey. Also a good size lump
of butter, with salt and pepper to taste. Cook for ten minutes and let
it get cold before using. A turkey should be stuffed with this three
days before it is cooked, and truffle sauce should accompany it.

Diabetic Crab Cakes
Chicken Recipes

BLANCMANGE.

Jewish Recipes

To a quart of milk add half an ounce of fine isinglass, a handful
of beaten almonds, and two or three bitter almonds, a couple of bay
leaves, and a piece of lemon peel; when the isinglass is dissolved,
strain the milk into a basin; sweeten with four ounces of white sugar,
and pour into a mould.

Jewish Recipes

The juice of fresh strawberries is a fine addition to blancmange.

Jewish Recipes

Bill Austin

Stuffed Meat Loaf 1-1/2 lb. ground beef
1 jar (1 lb. 10 oz.) RAGÚ® Chunky Pasta Sauce, divided
1 large egg, lightly beaten
1/4 cup plain dry bread crumbs
2 cups (about 8 oz.) mozzarella cheese, shredded
1 TB fresh parsley, finely chopped

Preheat oven to 350° F. In large bowl, combine ground beef, 1/3 cup Ragú Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper.

In 9″ x 13″ baking or roasting pan, shape meat mixture into 8″ x 12″ rectangle.

Sprinkle 1-1/2 cups cheese and parsley down center of meat loaf leaving 3/4″ border. Roll, starting at long end, jelly roll style. Press ends together to seal.

Bake uncovered for 45 minutes. Pour remaining sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted.

Let stand 5 minutes before serving.

Makes: 6 servings.

Note: Molding the meat mixture onto waxed paper helps make rolling easier. Just lift waxed paper to curl
the meat over cheese filling, then carefully remove meat from paper. Continue rolling in this manner until
filling is enclosed in roll and meat is off paper.

BREAKFAST ROLLS

Sift a quart of flour and stir into it a saltspoonful
of sugar, a cup of warm milk, two tablespoonfuls of melted shortening
and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in
a little warm milk and beat in last of all. Set the dough in a bowl to
rise until morning. Early in the morning make lightly and quickly into
rolls and set to rise near the range for twenty minutes.

Easter Recipes

CABBAGE SOUFFLE
Chop a solid white head of cabbage and cook in salted
water until tender. Drain and place in a buttered dish in layers with a
sprinkling of grated cheese between. Mix two tablespoonfuls each of
flour and butter, add one cupful of rich milk, the beaten yolks of two
eggs and a saltspoon of salt and mustard, stir over the fire until it
boils. Then add the stiffly beaten whites of the eggs, pour over the
cabbage and bake for half an hour.

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