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TIMES, Swbardey. Jane ©, 1989 32277004 WONDERFUL DESSERTS FROM EGGS What better way to finish a springtime meal thas with one of these attractive desserts? Meringue - topped pie, chiffon Hot Rarebit Sauce on Waffles | | cake with fliliy boiled icing, or caramel custard -- all are rich in eggs, delicious and safisfying to eat. Appeals to Most Men's Taste The wholesowne, nutty-like tast- ing all-bran in the waffles com- bimed with the mellow, slightly spiced flavor of the rarebit sauce makes a delicious blend of flay- | ors. This dish is sure to please the manly tastes in yowr family i's perfect for those late week- end snacks, or impromptu Sunday wight dinners that vou all enjoy 20 much. BRAN WAFFLES SUPREME eggs, separated : cups milk cup ready-to-eat ven oups sifted Mow tsps. baking powdes tsp, salt thsps. sugar % cup melied shortening Beat egg volks well; add mi and bran; let soak until most of moistiwe is taken wp. Sift flow with baking powder, salt and sugar: add to bran mixture and shir only unitl combined. Add shortening. Fold in stiffly beaten egg whites. Bake in hot waffle iron .mtil no steam is visible. | Yield: 8 waffles (62 inches in diameter), RAREBIT tbsps. butiex tops. flour coup milk Mb. Americam process cheese tsp. sal few grains cayenne 1 tsp. dry mustard {2 tsps. Worchestershive sauce Melt butter and blend im flown. | Add milk gredually, stitving con- | stantly, and cock nid thickened | (about 2 minutes). Add cheese. { which has been cui mm small | cubes, and sti until melted. Add | salt, cayenne, mustard and Wor | cestershire sauce. Serve on Beran Watfle Suprenie. Yield: 8 seivings. SAUCE 2 2 1 il | | F or a Lenten Luncheon Serve Cheese Balls and Asparagus Party-perfect for a Lenien luncheon are these (Cheese Balls with Tomato Sauce, that will cer- tainly testify to any hostess' cwin- BY prowess, The delectably balls combined cheese, graled cheddar cheese and oven-toastied rice cereal crumbs. - When the mixture has been shaped into small balls, they are dipped in egg whites, rolled in remaining cereal erumbs and then fried until a righ, golden brown. The simple- to-make tomato sauce. subtly flavored with bay leaf and pars Jey. adds the tinal ftillip. To complete the party touch. serve the cheese balls with diced potatoes, asparagus spears and a orisp, tossed salad, flavored cheese cream egys CHEESE BALLS WITH TOMATO SAUCE eggs, separated 3-ounce package oream cheese \olb.) grated cheddar 2 1 2 cheese : 5 cups oven-toasied rice cereal 12 teaspoon salt 12 teaspoon paprike teaspoon Worcestershise sanice 1 Tomate Suuce 1/8 .cup butter or maga ine 1/3 cup flow 2 cups milk 1 coup (one 8-ox. sauce 1. bay 'leaf 1 teaspoon sugat 2 can' tomato 5 teaspoon baking soda Beat egg volks slightly, Blend with cheese. salt, paprika and Worcestershire sauce. Crush rice cereal into iine crumbs. Add balf the crumbs to the cheese mix- ture, mixing well. Beat egg whites until stiff but not dry. Fold in half the egg whites, shape into balls about 1'4 inches in diameter Roll balls first in remaining egg whites, then in remaining rice eereal crumbs. Set aside until shortly before serving time. Fry cheese balls in heated shallow fat tabléspoons chopped parsley' balls are browned Serve immediately tomato sauce. turning until on aM sides. accompanied by To muke sauce, melt butter in saucepan: stir in flour. Add milk | gradually, stirring constantly over | thickened. Combine tomato sauce, bay leaf, sugar and parsley: simmer about 15-20 minutes. Re move bav leaf. Just before serv- ing. stir in soda. Add to hot white sauce and serve at once. Yield SALMON BISQUE One of the secrets of being a good cook lies im your ability to serve good food, temptingly ap- petizing to the palate and at the low heat until aside same time fl! of nutritive food | valves. Canned salmon is an ex- cellent dietary source of niacin, and ®t i a prolein food thal con- tains amino acids 0 Decessary in balanced diets This Salmon Bisque recipe gives vou a main dish that's | hearty and sotisfving, with a meli-in-yowr-mouth goodness that | will make # a real tavorite with | vor tamily. 1'» 1b. can saimom i. butter or margarine finely chopped celery . grated carroi flour cups milk slices onion bay leat sak pepper : 1 tsp. finely chopped parsiey Dam salmon and butter or pan. Add celery and carrots and cook about 3 minutes: flour and blend. Add milk slowly and cook, stirring constantly um- til smooth and slight'y thickened. Add salmon, onion and bay leaf. Simmer over very low heat 15 minutes. Remove onion slices and bay leaf. Season to taste salt and pepper. Garnish with 1 / | | | | | | {1 10%-02z. cam tomado soup Set | { | | i 6 servings, 3 balls each. | take. Mel | maigarine in a sauce- | then add | with | chopped parsley i desired. 6 good | servings, a | stiff; Favorite Dessert ple if you want to please the menfolk in your family. Crisp crunchy crust with 4 rich filling makes a winning combination with plenty of taste appeal. And here's a hint. Try making the crust from one of your favor- ite cereals, Corn flakes, mixed transforthed into a delicately tox- tured and flavored crust in a matter of minutes. Especially font with a frit or pudding fill crust with the Orange filing given below. Subtly tured, i's a real star in the "gooey" dessert file. It's main in- whipped cream, oranges and lem- ons. A real mouth-watering con- | cootion. ORANGE CHIFFON OREAM PIE cups corn flakes Ya cup sugar 1/8 cup meMed butter or mer garine 32 marshmallows 4 cup orange juice tablespoon lemon juice teaspoons grated orange rind op whipping cream Crush com flakes into crumbs. Mix with sugar and | melted butter. Press evenly and firmly around sides and bottom of pie pan. Chill, ('ook marshmal- lows with orange and lemon juice | over boiling water, stir until com- | bined. Cool. Whip eream until | fold in orange rind and cooled marshmallow mixture, Pour into corn fakes pie shell | and chill wntdl firm. Garnish with orange sections, shaved 4 1 2 1 cream. Yield: One 9-inch pie. chocolate or additional du | | { Tuna-Tomato-Rice A Nourishing Team Ys cup uncooked rice I can bite-size tuna 2 teaspoon pepper 1 tablespoon chopoed parsley | cup water 1% enrps grated cheese Cook rice by directions on ear F¥farshimattow Pie with melted butter and sugar, are | For special occasions, fill the ' Chiffon tex- | gredients are marshmallow, | hom, then mid dune, « peppers | parsiey. Keep covered to heat tuna. While rice is cooking, combine tomato soup, water, and cheese. Nothing will beat home-made Place over very low heat or in | double boiler until cheese is | melted. Serve sauce over mounds {of hot rice and tuna. Garnish with parsley. Makes six servings. FRESH ORANGE DELIGHT 1 envelope unflavored gelatine Ya cup water cups fresh orange nice tablespoons sugar 13 |3 2 fine » Hg rboampoom sal ~~ wv wv mn vg my ¥% teaspoon pure vanilla exiraed % cup diced fresh oranges Fresh orange sections Soften gelatine in water. Place over hot water (not boiling) to melt. Add to orange juice. Stir im sugar, lemon juice, salt and vanilla extract. Chill until the mixtiwe is a little thicker thes unbeaten fresh egg whites. Add diced fresh oranges. Refrigerate until ready to serve, Serve im glasses. Garnish with tablespoons fresh lemon juice | sherbet fresh orange sections. Yield: 6 servings. 94 calories per serving, "DON'T THROW YOUR MONEY AROUND! Shop ot . . . 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