BROCCOLI WITH BACON AND MUSHROOMS

6 slices bacon Y4 cup finely chopped onion
2 pkgs. (10 oz.) frozen broccoli 1 tsp. salt

spears, unthawed 14 tsp. pepper
1 (5 oz.) can mushroom slices, 1 cup water

drained 2-3 tbsps. butter

FRY bacon until crisp. Crumble slightly.

PLACE frozen blocks of broccoli in baking dish. Sprinkle with cooked bacon,
mushroom slices, onion and seasonings. Pour water over top. Dot with
butter. Cover.

BAKE at 325°F. for about 1 hour.

YIELD:— 12 servings.

EXTRA RECIPES
MOKA CAKES

MAKE UP recipe as for Mincemeat Jelly Roll (page 24) and pour batter in a
greased and lightly floured 8” square pan. Bake at 350°F. (moderate) for 35
to 40 minutes. Remove from pan and allow to cool on rack. Cut cake
into 16 squares. Cover sides of each cake square with Moka Cream (below)
and roll in toasted coconut (desiccated). Cover tops with rosettes of Moka
Cream made with cake decorator.

MOKA CREAM:

1 cup light cream 3 tbsps. milk
1 cup sugar Y4 cup butter
3 tbsps. cornstarch 1 tsp. vanilla

COMBINE cream and sugar in saucepan and bring to a boil.
BLEND cornstarch and milk. Pour into hot mixture stirring constantly and
cook until very thick. Remove from heat and cool in refrigerator.

CREAM butter until fluffy, add vanilla and cooled cream mixture. Continue to
beat until smooth.

MACAROONS
3 egg whites 114 cups shredded coconut
\% tsp. salt maraschino cherries, drained
34 cup fine granulated sugar and halved

Y4 tsp. vanilla or
almond flavouring

PREHEAT oven to 300°F. (slow).

BEAT egg whites with salt until stiff and shiny.
ADD sugar gradually and continue beating.
FOLD LN flavouring and shredded coconut.

DROP by teaspoonfuls onto brown paper on baking sheet, leaving room for
expansion. Top each with 4 maraschino cherry.

BAKE in a slow oven (300°F.) for 20 minutes. Do not overbake or macaroons
will become dry and brittle.

ALLOW to cool. Use sharp knife to remove from paper.
Y!tELD: 3 dozen macaroons.

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