Mushroom Casserole
3 T. butter
1 lb. fresh mushrooms
1/4 c. butter
1/4 c. flour
1/2 t. salt
Dash pepper
2 c. light cream
4 hard cooked eggs, sliced
1/2 c. stuffed olives, sliced
2/3 c. buttered bread crumbs
Melt 3 T. butter and saute mushrooms until lightly browned. Mushrooms should be washed and sliced, using both stems and caps. Melt the 1/4 c. butter; add flour, salt and pepper. Cook until frothy, add cream gradually, stirring constantly until thick and smooth. Place layers of mushrooms, eggs, and olives alternately in well greased casserole. Pour cream sauce over all and top with buttered bread crumbs. Bake at 400 degrees for 30 minutes or until lightly browned. 6 servings.
Jellied Cherry and Grapefruit Salad
1 T. unflavored gelatin
1/4 c. cold water
3/4 c. hot water
1/4 c. sugar
1/8 t. salt
1/4 c. lemon juice
1 c. finely diced celery
1/4 c. maraschino cherry juice
1/3 c. maraschino cherries
1 c. diced fresh grapefruit sections and juice
Soften gelatin in cold water, dissolve in hot water. Add sugar and salt. Stir. Add lemon and cherry juices; cool. When mixture begins to thicken add cherry and fruit. Turn into individual molds. Chill. Unmold onto greens.
Bitter Chocolate Sauce
1 1/4 c. cocoa or 4 sq. chocolate, melted
1/4 t. salt
3/4 c. sugar
2 T. flour
1/2 c. light corn syrup
1/2 c. milk
2 T. butter
1 T. vanilla
Mix cocoa or chocolate with salt, sugar and flour. Add corn syrup and milk, place over hot water. Stir until sugar is dissolved. Cook 15 minutes. Add butter and vanilla. Serve hot or cold. May be stored in refrigerator and reheated as needed.
Note: Every morning you watch us prepare food in our beautiful R.G. and E. kitchen. These recipes are some from their Home Service Department. For a Bridge Party they suggest: Mushroom Casserole, Jellied Cherry and Grapefruit Salad, Angelfood Cake with Bitter Chocolate Sauce and Coffee. Delicious, don't you think?
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