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Show DECEMBER 9, 1986 L, JEWELS-IN-A-RIN- RIBBON SALAD G Colorful fruit pieces are the gems in clear, lime flavor gelatin. 3 (3 oz.) pkgs. lime flavor gelatin 2'A c. boiling water (lb. 4V2 oz.) can pineapple chunks 1 (1 lb.) can peach slices c. blueberries (optional) IV2 (8 oz.) pkgs. cream cheese Set aside 3 tblsp. gelatin. Dissolve remaining gelatin in boiling water. Pour off and set aside Va cup liquid from fruit; add fruit and remaining liquid to gelatin. Chill until ring mold syrupy. Spoon into 1 1 2-- ora 12x7'2x2 glass dish. Refriger- ate overnight. About 2 hours before serving salad, bring reserved fruit liquid and V cup water to a boil; dissolve remaining gelatin in boiling liquid. Chill until partially set. Meanwhile, beat softened cream cheese until fluffy. Gradually beat in gelatin; be sure no cheese lumps remain. Refrigerate until mixture is of spreading consistency. (For a deeper green frosting, tint with food color.) Unmold salad: if necessary, refrigerate until surface is firm. Frost with cheese mixture. Refrigerate until frosting sets. About 30 minutes. Makes 12 servings. CRAB MOLD 1 pkg. Knox plain gelatin Tbsl. warm water can cream of chicken soup Warm above slightly, then cool. Set aside. Combine: 1 large (8 oz.) cream cheese 1 cup mayonnaise 1 tsp. worcestetershire sauce Blend until smooth, then add: 1 can crab cup celery, finely cut 5 green onions, finely cut 1 small jar diced pimento Add crab mixture to soup mixture. Pour into fish mold. Refrigerate for several hours. Serve with crackers. Serves 20 to 30. 3 1 1 SEA FOAM SALAD 1 cup pear juice to boiling, add 1 pkg. lime jello, while mixture is still hot, pour into 2 (3 oz.) pkgs. Heat cream cheese that has been mashed and mixed well with 2 tbs. of cream When jello and cheese mixture is cold and beginning to thicken some, add 1 (2'2) can of pears that have been mashed real good. Whip 1 C. cream and fold into all. Pour into molds and let set. I have found that I can use my blender to advantage in mixing and cheese and in pulverizing the pears. jel-lo- w CHRISTMAS TREE TIP pkg. 8 oz. cream cheese Va lb. blue cheese, crumbled (Va cup) Va lb. sharp Cheddar cheese, shredded (1 cup) V2 cup minced onion 1 Tb. Worcestershire sauce Whistles, Bugles and Daisys Allow cheese to stand in mixer bowl at room temperature until softened. Blend mixture on low speed; beat on medium speed until fluffy. Add onion and Worcester1 Creamy, white layer serves as dressing you like. top with mayonnaise if oz.) pkgs. lime flavor gelatin c. hot water 4 c. cold water 1 (3 oz.) pkg. lemon flavor gelatin 2 (3 5 V2 c. miniature marshmallows, cut into pieces c. pineapple juice 1 (8 oz.) pkg. cream cheese (1 lb. 4 oz.) can crushed 1 shire sauce; beat thoroughly. Mound cheese mixture on inverted flat bottomed bowl about 5 inches in diameter. If necessary, chill until mixture mounds. Work mixture upward with spatula to form peaked Christmas tree. Garnish 1 pineapple 1 c. heavy cream, whipped 1 c. mayonnaise 2 (3 oz.) pkgs. cherry flavor gelatin Dissolve lime gelatin in 2 cups hot water. Add 2 cups cold water. Pour into 14x10x2 pan. Chill until partially set. Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows Finely chop: shrimp or and stir to melt. Remove from heat. Add c. drained pineapple juice and cream cheese. Beat until well blended and stir in pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened. Pour in layer over lime gelatin. Chill until almost set. Dissolve cherry gelatin in 2 c. hot. water. Add 2 c. cold water. Chill until syrupy. Pour over pineapple layer. Chill until firm. 1 Makes 24 servings. PROTEIN RICE SALAD 3 cups cooked long grain rice, Rinse well before cooking to keep V2 lb. cooked oz. can shrimp. Soften to dipping consistency 1 pkg. 8 oz. cream cheese with VS cup milk. Combine: 3 Tb. chili sauce 2 Tsp. lemon juice 2 Tsp. grated onion lA tsp. Worchestershire sauce 'A tsp. Tabasco sauce Va tsp. liquid smoke (optional) Mix well. Yield 2 rune CHEESE BALLS 2 Tb. Black olives (chopped) 4 Tb. Butter 1 Tb. Chopped Parsley 1 Tb. Chopped pimento Va tsp. garlic powder 1 Tb. Worchestershire V2 tsp. paprika pkgs. Cream cheese 1 jar cheese spread Roka Blue 1 cup chopped nuts, fold in V2 and roll in half. -5 white A cup chopped celery V2 cup chopped green olives V2 cup sliced almonds 2 cups chicken, turkey, shrimp or tuna 2 tb. lemon juice Va tsp. onion salt or Va onion finely chopped lA to V2 tsp. salt 'g tsp. pepper Va cup salad dressing 1 small can Cranberry Jelly Add celery, olives, almonds, chicken, and seasonings to rice. Mix in the salad dressing and lemon juice. Chill for hour. Top 1 with cubes cranberry jelly (chilled). P 2 Pkg. lemon size. SALAD or jello 1 double 2 Cups hot water. Dissolve jello. Add 2 Cups cold Chill until partly set then add Pt. drained crushed pineapple. cup colored miniature marshmallow. 3 bananas (diced). POPCORN Qts. popped com cups pecans cups almonds In heavy pan melt margarine, add Karo and sugar. Bring to boil over medium heat stirring occasionally. Dont stir after it starts to boil. Boil for 5 minutes. Remove from heat, add vanilla, pour over com and nuts. Let cool on foil lined cookie sheets. 4 2 2 OVEN CARAMEL CORN quarts of popped com (about VA 1 1 Topping: cup pineapple juice cup sugar 2 Tb. flour 2 Tb. Butter egg (beaten) Mix and cook until thick cool and add 12 cup whip cream or dream whip. Spread over salad, grate cheese fine over top. V2 1 15 cups) I cup brown 'A cup butter DIP CHILLY CON KAY-Slb. Velveta Cheese - cut into cubes 1 can (r oz.) Ortega diced green chilies O 1 ryl can 1 sugar (packed) or margarine (1 lb.) whole tomatoes (drained & chopped fine) 1 Tbsp. diced minced onion (01 Heat all together in a chafing dish over boiler pan until cheese is melted and it is hot. DILL DIP 1 cup mayonnaise 1 cup sour cream or IMO 1 Tbsp. each of onion flakes, dill weed and Bon Appeite season. Mix all together well and serve with crackers or potato chips. N NUTS CANDY GLAZED CORN I cup margarine V2 cup light Karo 1 Vi cups sugar 1 Tsp. vanilla p. V2 with parsley if desired. Chill To serve, place tree and bowl on large tray; decorate tree with candles made of Whistles and pimento flames and a Daisy star on top. Cover tray with Whistles, Bugles and Daisy. SHRIMP DIP HONEYED POPCORN Honey makes these different. Nice for childrens gifts. qts. popped corn c. sugar Vi c. honey 1 tsp. salt 2 Tbslp. butter or margarine 1 tsp. vanilla Turn popped corn into bowl. Combine sugar, honey and salt in CANDIED POPCORN 1 C. sugar 3 Tbs. water 1 Tbs. butter 1 V2 tsp. vanilla and coloring Place all together in saucepan and bring to a boil. Then pour in large pan. Add 4 quarts popped com and stir until well coated and goes sugary. 3 1 V2 cup light com syrup tsp. salt V2 tsp. soda Divide popped com into 2 ungreased baking pans, 13x9x2. Heat sugar, margarine, com syrup and salt, stirring occasionally, until bubbly around the edges. Continue cooking over medium heat for 5 minutes. Remove the syrup from the heat and stir in the soda until foamy. Pour over the popped com, stirring until com is well coated. Bake in a preheated 200 degrees F. oven for hour, stirring every 15 Va V2 1 .,3 ut ) 1. |