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Show TT Frosted Sandwich Treat Set ou to. soften at room temperature butter or margarine v V. :; J! For Crab Meat Spread Blend together 1 Ys can) flaked, cups (6j6-odrained crab meat (bony tissue I." , removed) Va cup mayonnaise 2 tablespoons ketchup ' 1 tablespoon lemon fuice1 Vi teaspoon Worcestershire sauce V4 teaspoon salt lA teaspoon nionosodium glutamato 14 teaspoon pepper Place in refrigerator until ready to use. For Almond and Olive Spread Blend tox. 1 w ... ; , 7 ; ' - . j 9 gether cup (about 4 ox.) finely chopped toasted almonds W cup (about 3 ox.) chopped," 1 ' 'Tl to drtaml Refreshing fruits, crunchy nuts, fluffy pineapple dressing. Ah! Dressing. 8 to 10 servings naipoon ivmwn wiw . teaspoon garlic salt Place in refrigerator until ready to use. For "Frosting" Cream together until Va fluffy 1 softened Vt cup (about 1 small) grated cucumbor 1 teaspoon finely chopped chives Va !4 14 14 teaspoon teaspoon toaspoon toaspoon monosodium glutamato onion salt salt .' softened 3 tablespoons orange uice 2 drops yellow food coloring . Cover and set aside. For Sandwiches Arringe in several stacks on a flat working surface. white bread 42 slices thin-slic" With a sharp krtife, trim off crusts. Spread each slice with softened butter. Spread 7 bread slices with Crab Meat Spread, 7 bread slices with Almond and Olive Spread, 7 bread slices with Ham and Horse-radis- h Spread, 7 bread slices with Cucumber Spread, and 7 bread slices with Avocado ' Spread. 'Arrange these slices in 7 stacks, S different fillings in each stack. Top each stack with one of the 7 remaining bread slices, buttered side down. Cut each stack diagonally into halves. Spread top and one side of each stack with the cream cheese "Frost- -' : ed tail pick : v1 - fol- - olive, small cooked shrimp, pickled Onion or anchovy pimiento-stuffe- d Arrange triangles on serving platter in two pinwheels (as in picture). Garnish with radish roses and parsley. Serve with cups of fragrant, steaming coffee. popper 14 servings Place in refrigerator until ready to use. L j pkg. (8 ox.) cream cheese, Garnish each triangle with one of the can pineapple chunks (about Vs cups, drained) To serve, garnish with Chopped nuts Accompany with the Pineapple Salad h : 1 .e For Cucumber Spread- -r Cream together until Huffy. 1 pkg. (t ox.) cream cheese, 14-o- z. Pile pineapple chunks in center of salad bowl. Arrange strawberries around the pineapple. Place in refrigerator until ready to serve. j ; , m ing". food preparation) contents of 1 horse-radis- ft I Place in refrigerator until ready to use. Qrain (reserving sirup for use in other , Vs 2 tablespoons prepared : Curly endive Line the salad bowl with the curly endive. Wash; quarter and core 1 red apple) Cut into slices about H in. thick and add to bowl containing the grapefruit juice. Toss apple slices gently to cover with juice and- - jemoveanyJiruiseL spots (do not hull) from about cup strawberries Set aside to drain. , r With a sharp knife, remove peel and white ' membrane from 2 Grapefruit Remove sections by cutting on either side of dividing membranes; remove section by section, over a small bowl to save the juice. Set sections aside. lb.) ground cooked .ham Va cup minced parsley 2 tablespoons thick sour cream (this prevents discoloring). Arrange apple - teaspoon monosodium glutamato , "slices and grapefruit sections in rings on endive around outer edge of salad bowl (as in picture). --Caref ullyrinse,- Va Place in refrigerator until ready to use. For Ham and Horse-radis-h Spread Blend together 2 cups (about Springtime Fruit Salad Thoroughly chill salad ingredients. Place a salad bowl in refrigerator to chill. Prepare and place in refrigerator to chill . Fineopplo Salad Dressing Wash, discard bruised leaves, dry thoroughly and carefully (enough to line the salad dowI) pimiento-sfuffe- d olives 2 tablespoons mayonnaise 1 teaspoon prepared mustard Blend together For Avocado Spread 1 Y 1 cup larger sievea (about v: avocado Va cup (about 4 ox.) crumbled Roquefort cheese Vr Pineapple Salad Dressing Sift together into top of double boiler " H cup sugar . tablespoon cornstarch H teaspoon eaSt :., Stir in :: v Vi cup unsweetened pineapple fulce Stirring gently and constantly, bring mix-turapidly to boiling over direct heat and cook for 3 min. Place over simmering water. Vigorously stir about 3 tablespoons of this noi mixture uiio 2 eca Yolks, tlishtty beaten 1 , y, re - Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min. Stir slowly to keep mixture cooking evenly. Remqve double boiler from source of heat. " . Beat until frothy 2 egg whites; Ada gradually, beating well after each ; -addition 2 tablespoons sugar to FAMILY vdsdY MAOAZJNI MAY X, Beat until rounded peaks are formed.. Gently blend egg whites into pineapple mixture. Stirring constantly, gradually add 1 jcup lukewarm unsweetened pineapple fuice Cook over simmering water until thick and smooth, stirring constantly (about 10 min.). Add and stir until melfed 2 tablespoons bvttor Remove from heat and set aside to cool. ) Set in refrigerator to chill. Set a small bowl and beater in refrigerator to chill. :i When pineapple mixture is chilled, using the chilled bowl and beater, beat until cream is of medium consistency (piles softly) Y cup chilled whipping cream Gently fold whipped cream into pineapple mixture. About 4 cups salad dressing 1 1$4 A w Five wonderful fillings and a rich, creamy "frosting" for "high-fashio- n' sandwiches, ,; ,1 |