To Be "Talked About" Use Cookie 'n' Cracker Cookin'

Intriguing Entrees

Reading edition

LOBSTER THERMIDOR (Yield: 6 Servings)

6 frozen African lobster tails 2 tablespoons margarine 2 tablespoons flour 1 egg 1½ teaspoons salt ½ teaspoon pepper ¼ teaspoon red pepper ¼ teaspoon celery salt 1 tablespoon chopped onion ½ teaspoon prepared mustard ¼ cup cream 1 cup vegetable stock 2 tablespoons lemon juice 3 tablespoons margarine ½ cup Parmesan cheese ¾ cup CLUB CRACKER crumbs

Cook frozen lobster tails according to directions on package. Remove meat; save shells to use as garnish. Melt margarine; stir in flour, egg, seasoning and cream. Then add all of the vegetable stock slowly, blending and stirring carefully to prevent lumping. (Vegetable stock is liquid saved from canned vegetables or from cooking fresh vegetables. Store in jars in refrigerator.) Cook sauce in double boiler until smooth and thick, stirring constantly. Shred lobster meat and sprinkle with lemon juice. Combine meat and sauce, mixing well together and heating until mixture bubbles up for three minutes. Arrange lobster shells, pulling open, around inside of greased 1½ qt. glass baking dish. Pour in lobster mixture, letting the pink shells extend over like a rim around the edge. Saute Parmesan cheese and fine CLUB CRACKER crumbs in margarine and spread over top of lobster. Place under broiler for about 15 minutes at 300° F. or until top is a golden brown, crisp and crusty. Garnish with lemon wedges and sprigs of parsley.

CRABMEAT CASSEROLE (Yield: 6 servings)

6 ounces elbow macaroni 6 tablespoons vegetable oil ¼ cup chopped onion ½ cup green pepper strips 2 cups thick white sauce 3 tablespoons lemon juice 1 teaspoon Worcestershire sauce 3 dashes Tabasco sauce ¾ cup grated cheddar cheese 1 7-oz. can crabmeat, flaked 1 cup cooked peas ½ cup pimiento strips ⅔ cup SALTINE CRACKER crumbs 3 tablespoons butter

Cook macaroni in salted water (do not overcook). Drain and set aside. Saute onion and green pepper in vegetable oil until clear; lift out and add to macaroni. Using remaining oil make white sauce; add lemon juice, seasoning and cheese. Stir until cheese melts. Combine sauce, crabmeat, vegetables and macaroni. Pour into greased 2 qt. glass baking dish. Saute SALTINE CRACKER crumbs in butter and spread over mixture. Bake 24 minutes at 350° F.

BROILED LAMB ROLL (Yield: 6 servings)

1½ pounds ground lamb shoulder 1 teaspoon salt ⅛ teaspoon pepper ¼ teaspoon marjoram 1 tablespoon Worcestershire sauce ¾ cup CLUB CRACKER crumbs 3 tablespoons water ½ pound sliced bacon

Mix together lamb, seasoning, CLUB CRACKER crumbs and water. Arrange strips of bacon lengthwise side by side, slightly overlapping, on a sheet of waxed paper. Spread lamb mixture evenly all over bacon. Roll as a jelly roll; wrap in the waxed paper. Refrigerate until firm enough to slice. Place toothpicks along roll 1 inch apart and cut in 6 equal slices; broil 12 minutes at 350° F. on one side; turn and broil 7-10 minutes.

STEAKS CONTINENTAL (Yield: 6 Servings)

2 cups CLUB CRACKERS crumbled ⅔ cup milk 3 pounds ground chuck ½ cup finely chopped suet 1 cup chopped green pepper 1 cup chopped onion ½ cup chopped mushrooms 3 tablespoons tomato paste 3 tablespoons creamed corn 1½ teaspoons pepper 1 tablespoon salt 2 cloves garlic, minced 1 egg, beaten

If using fresh mushrooms, wash, slice and cook in salted water until tender. Place crumbled CLUB CRACKERS in bowl and pour milk over them; let stand. Blend together meat, suet, green pepper, onion, mushrooms, tomato paste, corn and seasoning. Add egg to moistened CLUB CRACKERS. Combine cracker and meat mixtures, mixing well. Divide into six 1½″ thick patties, shaping into the form of a steak. Broil 20 minutes at 350° F. on one side, keeping far enough away from heat to cook through without burning. Turn and broil on other side until done. To prepare “well done” steaks, broil farther from the heat and for a longer time on each side.

SAUSAGE POUCHES (Yield: 6 Servings)

1 pound ground sausage meat 1 cup CLUB CRACKERS (crushed slightly) 6 tablespoons canned milk 3 slices pineapple (cut in half)

Blend together sausage meat, CLUB CRACKERS and milk. Divide into 6 equal parts; roll oval-shaped pouches. With side of hand, press into top of each oval a slight indentation to form the pouch. Place half slice of pineapple (rounded side up) lengthwise into indentation and secure with toothpicks. Place pouches in shallow baking pan. Bake 35 minutes at 325° F.

LOUISIANA PORK CHOPS (Yield: 6 Servings)

6 double pork chops 2½ cups chopped apple ¾ cup chopped pecans ½ cup GRAHAM CRACKER crumbs ½ teaspoon salt ⅛ teaspoon allspice ½ teaspoon ginger 4 tablespoons New Orleans molasses ¾ cup flour 1 cup milk 1 cup SALTINE CRACKER crumbs 1 cup boiling water

Combine apples, pecans, GRAHAM CRACKER crumbs, seasoning and molasses; spoon into pouch in each chop. Dip stuffed chops in milk, then in SALTINE CRACKER crumbs. Brown chops on both sides in just enough grease to prevent burning. Place in covered roaster. Add boiling water; bake 1 hour at 300° F.

ASK YOUR BUTCHER to slit chops along the bone—not on fat side! Cut like this, the slit is supported by the bone and will close tightly after filled with stuffing.

OVEN FRIED CHICKEN (Yield: 6 Servings)

1 frying chicken, disjointed 1½ teaspoons salt ½ teaspoon pepper 1 cup flour 1½ cups milk 1½ cups TOWN HOUSE CRACKER crumbs

Wash chicken, being sure all pinfeathers are removed. Place flour, salt and pepper in heavy sack; add 3 or 4 pieces of chicken at a time and shake. When all are well floured, empty remaining flour and put finely crumbled (not ground) TOWN HOUSE CRACKER crumbs in sack. Dip pieces of floured chicken in milk; then shake in TOWN HOUSE CRACKER crumbs, a few pieces at a time, until well coated. Place chicken (meaty side up) in a greased shallow baking dish (no fat) and bake 40 minutes in a 350° F. oven. Turn pieces and bake another 20 minutes or until second side is browned.

PARTY PATTY SHELLS (Yield: 6 Shells)

1 teaspoon oregano 1 teaspoon poppy seeds ½ cup butter (1 stick) 2 eggs, well beaten 2½ cups SALTINE CRACKER crumbs

Add oregano (rubbed fine) and poppy seeds to SALTINE CRACKER crumbs, mixing thoroughly. Cut in butter as for a pie crust (two knives or pastry blender may be used). Add eggs and continue to blend until well mixed. Press tightly against bottom and sides of standard glass custard cups or 5″ foil pie pans. Bake 20 minutes in a 375° F. (preheated) oven. Fill with creamed meats and or vegetables, chicken a la king, creamed lobster or crabmeat.

SWISS SOUFFLE PIE (Yield: 6 Servings)

1 recipe PARTY PATTY SHELLS ½ cup minced onion 2 tablespoons butter 6 eggs, separated 1 teaspoon Worcestershire sauce ¼ teaspoon pepper ¼ teaspoon dry mustard ½ teaspoon caraway seeds 1½ teaspoons salt 2½ cups milk 1 8-oz. package Swiss cheese

Make one recipe PARTY PATTY SHELLS (page 13). Press mixture on sides and bottom of 8″ cake pan. Bake this SALTINE CRACKER crust 10 minutes at 325° F. Saute onion in butter. Beat 6 egg yolks and 3 whites. Add seasoning, milk and sauteed onion. Fold in 3 stiffly beaten egg whites. Cut cheese very fine. Line SALTINE CRACKER crust with cheese, add egg and milk mixture. Bake 30 minutes at 325° F. Insert knife to test custard’s doneness.

HAM LOAF FLAMBEAU (Yield: 6 Servings)

¾ cup brown sugar 1 teaspoon prepared mustard ¼ cup vinegar 5 peach halves, drained 5 maraschino cherries 2 cups ground ham 1½ pounds ground fresh pork 2 eggs 1 cup milk 1 cup SALTINE CRACKER crumbs ½ teaspoon salt ½ teaspoon pepper

Mix sugar, mustard and vinegar in bottom of greased 2 qt. loaf pan. Arrange peach halves rounded side up over this, put cherry in center of each. Mix together remaining ingredients, blending well. Press in baking dish over peach halves. Bake 2 hours at 350° F. Turn out so decorations are on top.

TO SET ABLAZE soak cubes of sugar in rum, lemon or brandy extract. Drain peach halves and wipe with paper towel. Arrange, rounded side down, on lettuce leaves around the ham loaf. Place a soaked sugar cube in center of each peach. Light cubes at table for dramatic effect!