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Show Easter Dieeer (There should be about Wi cups pur6e). Set aside. 2. Heat the butter or margarine in a heavy saucepan. Mix in the onion and cook until tender, stirring occasionally. Blend in flour, salt, marjoram, and garlic powder; heat until mixture bubbles. Gradually add milk, stirring until blended. Continuing to stir, bring to boiling and cook 1 min. 3. Remove from heat, and adding gradegg yolks. ually, stir into the Blend into the pureed spinach. 4. Beat egg whites until stiff, not dry, peaks are formed; gently fold into the spinach mixture. Spoon into a p ring mold and set on oven rack at center of oven. 5. Bake at 350F. 30 to ?5 min. Remove mold from oven, immediately run a knife around side and tube of mold to loosen; unmold onto a heated serving plate slightly larger than size of the mold. 6. Sroon a small amount of Mustard Sauce over spinach ring and allow it to cascade over sides. To one side of the ring, place twin radish roses. 7. When ready to serve, empty the corn into a vegetable serving dish, and garnish with snipped chives. Bring to the table with the spinach ring and a sauce-boof the mustard sauce. About 8 servings well-beat- rsr (Continued from page 14) grr-- j " slices and frost. Sprinkle with tinted flaked coconut or coarsely chopped salted almonds. Serve slices on dessert plates and accompany with Pineapple """7 Sherbet. Coconut Frosting en well-greas- ed 6Vi-cu- at cup water into a saucepan. Stir in Vi cups sugar. Bring to boiling, stirring until sugar jsv dissolved; boil, covered, 5 min. Uncover, set candy thermometer in place. Continue cooking without stirring until thermometer reaches 230 F. Using pastry brush dipped in water, wash down crystals from sides of saucepan as needed during cooking; change water each time. Meanwhile, beat 2 egg whites with Vi teaspoon cream of tartar until stiff, not dry, peaks are formed. Continue beating egg whiles while pouring the hot syrup over them in a steady thin stream, (Do not scrape pan.) After all the syrup is added, continue beating 2 to 3 min., or until frosting is very thick. If desired, blend in drops of food coloring tinting frosting to the desired color. Fold in cup flaked coconut 12 frosted cake slices Pour 1 V.. (is .r r For your Easter supper buffet, serve this colorful Orange SoI aj, Bowl with a gaily garnished platter of sliced ham and white meat of chicken, a bowl of cold Mustard Sauce, hot Carrot-Eg- g Casserole, Ginger Bran Muffins. Ice Cream and Cake Bouquets for the Small Fry Prepare small assorted cupcakes using favorite cake mixes. Empty vanilla frosting from 16 '4 or cans into a bowl and remove portions for tinting to small bowls. Mix in 1 drop food coloring at a time until each portion is of desired color. Swirl frosting on cooled cupcakes, spreading to edges. Roll edges in flaked coconut. Press several jelly beans onto top within coconut "nest." Accompany with individual dishes filled with 3 small scoops of ice cream in assorted colors and flavors. ready-to-spre- Vi-o- Mustard Sauce 1 This satiny smooth sauce served hot or cold is equally delicious over vege- tables, meat, or poultry. 1 cup undiluted evaporated milk 2 tablespoons dry mustard Ya cup sugar 3 egg yolks, well beaten cup cider vinegar 1. Scald evaporated milk in the top of a Yi double boiler over boiling water. Blend a small amount of hot evaporated milk with dry mustard until smooth; return to remaining evaporated milk along with the sugar and stir until sugar is dissolved. Add a small amount of the hot mixture to the beaten egg yolks, blending well, and return to double boiler top. 2. Cook over boiling water about 3 min., stirring constantly. 3. Remove from heat. Mix in the vinegar. Serve hoi; or cool, refrigerate, and About 1Y4 cups sauce serve cold. y teaspoon Worcestershire sauce teaspoon seasoned salt small clove garlic, crushed in a garlic press 1. Measure dry mustard into a bowl and gradually add the cream, stirring until mustard is diluted. Blend in remaining ingredients, except cheese. Using an electric hand mixer and adding cheese gradually, beat until blended. 2. Stuff celery lengths and, if desired, decorate with red caviar. Serve on a relish tray with ripe olives and pimiento-stuffe- d Yi 1 olives. li About cups cheese stuffing for celery Note: Any leftover mixture may be used as an appetizer spread for crackers and toasted cocktail bread slices. Or thin with additional cream or sour cream and offer as a cheese dip. Pineapple Sherbet V: Cheddar Stuffed Celery tablespoon minced onion cup water cup sugar can (about 13 oz.) crushed pineapple in heavy syrup tablespoons lemon juice cup rum Yellow food coloring (3 or 4 drops) egg whites Few grains salt Crisp celery, cut in diagonal lengths, rinsed, dried, and chilled 2 cups (8 oz.) shredded very sharp Cheddar cheese 1 teaspoon dry mustard 6 tablespoons cream 2 tablespoons dairy sour cream 1. Pour water into a saucepan. Stir in sugar. Bring to boiling, stirring until sugar is dissolved. Boil, covered, 5 min. 2. Remove from heat. Stir in undrained pineapple, lemon juice, and rum. Mix in food coloring, a drop at a time, until mixture is "canary" yellow. Pour into a refrigerator tray. Set in freezer until partially frozen, stirring several times. 3. Beat the egg whites with salt until stiff, not dry, peaks are formed. 4. Remove partially frozen mixture from freezer. Spoon a portion of mixture into an electric blender container; cover and blend just until mixed but not melted. Empty into a chilled large bowl and repeat the blending process using small portions of the sherbet. Fold in the beaten egg whites just until blended. Turn into refrigerator trays. Freeze until firm. 5. Serve in stemmed crystal sherbets in a shallow pool of emerald green creme de menthe. About 316 cups sherbet Frosted Angel Food Cake Slices Prepare a large angel food cake using a package of angel food cake mix; follow package directions. Prepare Coconut Frosting. Cut cooled cake into thick Vx ad z. Orange Salad Bowl For a main dish salad, top with quard tered, eggs and generous amounts of Swiss cheese "matchsticks" and julienne of ham. Accompany with hot rolls or muffins, coffee, and a rich, hard-cooke- creamy dessert. 1 qt. torn fresh spinach leaves 1 qt. torn lettuce leaves Yi cup sliced radishes 2 or 3 navel oranges, peeled, sliced, cut in thirds and chilled Orange Salad Dressing 1. Toss spinach and lettuce in a salad bowl. Cover and refrigerate until ready to serve. 2. Before serving, toss with radishes and orange slices (reserving enough for decorating top of bowl). Drizzle with Orange Salad Dressing and toss before (Continued on page 18) 16 Family Weekly, March 28, 1971 |