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Show Il it I L& Wc$ BY miH HAL! BAKED apple for dessert are a real treat when they're stuffed with a combination of raisins, grated orange rind, brown sugar and cinnamon. Serve warm with . thick cream. Hot buttered rice ii especially delicious when seasoned with a sprinkling of Instant minced onion, on-ion, chopped parsley and grated raw carrot. THIS WEEK'S RECIPE Coffee Walnut Mousse (Makes 1H pints) 16 large marshmaUowi ( '4 cup hot coffee j Few grains salt T Vi teaspoon vanilla t cup heavy cream, whipped Vt cup finely chopped walnuts Chop marshmallows in quarters. quar-ters. Combine with coffee and salt; cook and stir over low heat until marshmallows dissolve dis-solve Blend in vanilla; cool until mixture thickens. Fold in whipped cream and walnuts. Turn into freezing tray and freeze at coldest setting until barely firm, then reset temperature tempera-ture control at normal Simple desserts sparkle when you dress them a bit, like vanilla pudding which has miniature marshmallows stirred in while still warm . . . When cool, fold in drained fruit cocktail. A heavenly dessert sauce oan be made by blending honey, butter, nutmeats and raisins. Heat and serve them over unfrosted spice cake. Cabbage makes a nice crisp salad, sal-ad, tasty, too, when it's blended together with commercially soured cream to which a dash of horseradish horse-radish has been added. Pork chops are flavorful when dredged in flour, then browned in hot fat and simmered gently or baked slowly with apricot whole fruit nectar replacing the water. |