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Show And here's our best redpe for novelty dessert that, is a A sure-fir- e Chicken- So loci I vote-gett- er - BASS tfOPf . aster Basket Tarts until cream is of medium consistency (piles softly) Va cup chilled whipping cream Gradually blend into the whipped cream7 ' Va cup Cooked Salad Place beater and a small bowl iii refrigerator to chill. Set out a large bowl. Trim roots, cut off leaves, separate stalks, remove blemishes, wash and dice ' lb. celery (about 1 cup, die!) Put diced celery into the large bowl. Rinse and put into the bowl 1 cup small seedless grapes (or us green grapes cut into halves, seeds discarded) Dressing Add the salad dressing mixture to the chicken mixture and mix gently to coat evenly. Place in refrigerator to chill v4 thoroughly before serving. Serve Chicken Salad on cool crisp greens. About 6 servings , Chop and put into the bowl Vk cup (ebovt 2 ox.) feasted pecans or (about 214 or.) toasted almonds Va cup moist, shredded coconut Cut into cubes enough cooked chicken to yield about 3 cups cubod cooked chicken Add the chicken to the bowl, toss with ingredients and set aside. WRKEY SALAD " Follow Base Recipe. Substitute 3 cups cubed cooked turkey for chicken. AW; For a deluxe sandwich filling to use for that special party or tea,, finely chop the ingredients before blending with the salad dressing mixture. Cut bread slices into fancy shapes, butter lightly and gently spread with chicken or turkey mixture. V Truly elegantl , Using the chilled bowl and beater, beat (r r n. muffin pan wells will Eight be needed. For Tart Shells Silt together J&jtups sifted flour 2-i- 'with its perfect accompaniment . . . -- Coo Iced 5a lad D re ss ing Set out a double boiler. cup vinegar' Vigorously stir about 1 Vi Va Vi peas Vi cup lard, hydrogenated , vegetable shortening or shortening Sprinkle gradually over mixture, a teaspoon at a time, about ZVa tablespoons cold water Mix lightly with a fork after each' addition. Add only enough water to hold pastry together. Work quickly arid do not overhandle.. Shape into a ball and fatten on a . lightlyfloured surface. Roll pastry from center to edge into a round about H in. thick. Cut uito 8 rounds about 4 in. in diameter. Carefully fit rounds over backs of muffin wells. With fingers, gently pinch pastry to form four corners of pastry "baskets". Thoroughly prick bottoms and sides of shells with fork. Place muffin wells upside-dow- n on oven rack. tablespoons hot mixture into 4 egg yolks, beaten Immediately blend egg yolk mixture into mixture in top of double boiler. Place over simmering water and cook 3 to 5 min. Stir slowly to keep mixture cooking evenly. Re- move from heat and stir in 2 tablespoons butter or margarine J. COOI. , f "'.; Store in tightly covered jar in refrigerator. , tablespoon flour teaspoon dry mustard teaspoon salt teaspoon monosodium glufamate teaspoon pepper ''.' Blend in gradually 1 cup water Place over direct heat. Stirring gently and constantly, bring mixture to boiling. Cook 1 to 2 min. longer. Stir1 in 3 all-purp- - , cups salad dressing !'. ...... Oft I. f S X ......rami'...i. ..- - "A V t i f i -. I i i , J1 j teaspoon salt Cut in with pastry blender or two knives until pieces are size of small Va Mix thoroughly in top of double boiler Va cup sugar Vi. Va - ..i "J " V. . I. c - - t . i t ' 7 min,, stirring occasionally. Remove cover and vigorously stir about 3 tablespoons of this hot mixture into ......3 egg yolks sightly beeten Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remove from heat. Stir in 2 tablespoons butter or , cup moist, shredded cof frnift, t hfrpyfrtd 2 teaspoons grated lemon : i VA teaspoons lemon fuice Cover and set filling aside to cool slightly, stirring occasionally; set into refrigerator to cool to luke' warm. Va lfy pi Spoon lukewarm filling into cooled tart shells, allowing about cup filling for each tart. Cool com- i pletely.. Add; stirring well 7 Vi cup cold milk Gradually stir in scalded milk. Just before serving, arrange green Wash double boiler top to remove scum. Stirring gently and con v - Meanwhile, place into a small jar (jar should not be more than one-ha- lf full) 1 cup moist, shredded coconut, cut Mix together . Few drops green food coloring Few drops water v Add food coloring-wat- er mixture to coconut in jar. Cover jar and shake vigorously jintil all the coconut is the desired color and is uniformly colored. Wteatpoon salt "... stantly, bring flour mixture rapidly to boiling over direct heat and cook for 3 min.- Pour into double boiler top and place over simmering water. Cover and cook about 5 to Bake at 450F 8 ty 10 min., or until tarts are light golden brown. Cool tart shells. When tart shells are cool, carefully remove from pans and set aside. While tart shells are cooling, prepare filling. For Cream Filling Scald in top of double boiler over simmering water 114 cups milk Meanwhile, sift together into a saucepan 1 cup beet or cane sugar Va cop flour - o V ' -- tinted coconut over filling in tarts to form a "nest ". Arrange several small candy Easter eggs in center of each "nest". 8 tarts Area ltvifH FAMILY WEEKLY MAOAZINZ |