OCR Text |
Show Ml i . I , COO KBOO ease do come to line ; K NEW TREATS EVlRY WEEK 11 ' All T Family Weikly recipei ore prtpartd and rested by the staff horn economists oHIk Culinary v , Art Institute MElANSE DE PROFTDifwctor; -and so the plans are set in motion for a delightful afternoon. There's and nothing more convivial than a leisurely luncheon with your friends, it's not a tiring effort when you use theseguick, easy Family Weekly today, then phone your invitations? recipes. Why not choose i your-men- u ,J Ham Loaf t h Place three slices of bread side by side lengthwise (or one lengthwise slice of loaf) on a baking sheet and spread with ham mixture. Arrange three more bread slices on top of mixture and continue to alternate layers of ham mixture and bread until there are three layers of ham and four layers " of bread. Brush top of loaf with 1 tablespoons melted butter or Peel k 5 Eggs (seo ; j Eggs) Slice three of the eggs arid reserve them for garnish. .; For Jam.Mixture Coarsely chop remaining two eggs and put into a large howl. Grind or shred and add to bowl with eggs enough cooked ham .to , tI Hord-Coek- ed Deep-Fri- t k X'. yield ' V r '. ed - 2 cups 1 "" can) x. condensed cream -- margarine Bake at 375F about 20 min., or until thoroughly heated. Ground, cooked ham Mix thoroughly Yi con (10H- - to v off Meanwhile, prepare Mushroom Sauce or the following quick sauce. Four into a saucepan the reserved cream of mushroom soup. Stir in 2 tablespoons milk 1 tablespoon melted buffet or ' maroaHnof ,.,.! w;' T mush- -, room soup (roservo re- mainder soup for sauce) cup milk 2 teaspoons grated onion and a mixture of . Vx teaspoon celery salt Vt teaspoon dry mustard H teaspoon marjoram -- Few oralns peppor Add to chopped ham mixture and blend well. Set aside: for Loaf Arrange in several stacks on a flat working surface ; bread 12 slices whole-wheTrim crusts from slices. (One loaf of whole-whesandwich bread, be used. Trim crusts also may off V4 it r faaspoen chopped chives V4 teaspoon salt Few joralns popper Place over low heat and stir occasionally until thoroughly heated. Using a broad spatula, remove ham loaf from baking sheet and place on a serving platter. Top with hot sauce. If sliced bread has been used, pour sauce over loaf at places where bread slices meet. Garnish with reserved egg slices. I r at Never underestimate "eyeppeallM This Ham Loaf will faste jit aV deliciout a$ it looks. and cut wise slices.) loaf into four equal 2-- ' ' .x V it ': ( - v Bring to boiling 1 t. wcrtor : Rinse and add to the boiling water 1 tk. DTOMI Cover and let stand about 1 hr. Cook prunes, covered, b water in which thev have soaked. Simmer about 45 min., or until prunes are plump and ' tender. "Remove from heat and allow ol. When- - cool, dram and pit prunes. Coarsely chop enough prunes to make two cups chopped prunes and set aside. Reserve remaining' prunes ; for garnish. Set aside to drain, reserving sirup in .... a measuring cup, contents oi to-co- 4 I Salad Mold brings two flavors together to win you new culinary honors. Refreshing Pineapple-Prun- e fa-vor- ite 2-c- can crushed pinoopplt cup, drained) (about Empty into a large bowl contents of : 1 9-o- x. 2 picas, 2 tablespoons sUsar tamon-flavore- qt. Add - i - gelatin d dram. . 6 serving .... am mm . ... .: , .. II, : ... .1 ,. , Meanwhile, force through a sieve into a small bowl 2 cups (1 lb.) croom-srylcottage cheoso Blend into thickened gelatin mixture with the crushed pineapple and chopped prunes. 2 cuds vary hot water Stir until gelatin is completely dissolved. Add to reserved pineapple sirup, enough to make IH cup liquid Celd water Blend into dissolved gelatin with 2 tablespoons Umen u!ce Chill in refrigerator br in pah of ice and water until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. (If mixture is placed over ice and water, stir frequently, if placed in refrigerator, stir occasionally.) Lightly oil the mold and set it aside to Slice loaf and serve. 1 Salad mold Pineapple-Prun- e Set out a. ring mold or fancy mold. Place a bowl and beater in refrigerator to chill. .. d, length- A . 1 I 1 un-slice- 1 - ,i at V e Using chilled bowl and beater, beat until cream is of medium consistency (piles softly) cup chined whipping cream Fold whipped cream into gelatin mixture. Pour into prepared mold. Place in refrigerator to chill until firm. Stuff reserved prunes with Walnut halves r Vi To unmold. salad, run tip of knife around top edge of mold to loosen. If necessary, dip mold into hot water for a few seconds. Invert ontd chilled ' serving platen Fill center of ring and garnish with . filled prunes and strawberries, if desired. . MAY SO, 19S4 ' " 8tolOmmg PAM&Y WIIXLY MAOAZS41 ' |