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Show A unique and captivating appetizer spread seasonings and anchovies mingled with other carefully selected ingredients. ' BASE RICIPI Liptauer cheese is a sharp, fat cheese made from the milk of sheep in the Carpathian Mountains in northern Hungary. It's usually! made into a spread for appetizers ori snacks by adding seasonings.' Since Liptauer cheese is not readily available in this country, we cannot duplicate this famous spread, but can make a very similar one with cream or cottage cheese. I '.. Cream together in a bowl until well blended 8 "ml cream cheese, softened Va cup butter or margarine, j softened 3 tablespoons tkick sour cream I- Mash together with mortar and pestle or with fork 2 anchovy fillets 1 teaspoon capers Add to cream cheese mixture with 1 tablespoon finely chopped onion or chives 1 tablespoon prepared mustard 1 Va teaspoons paprika 1 teaspoon caraway seeds Va teaspoon salt s Blend ingredients thoroughly. Transfer mixture to a serving plate and shape into a smooth mound. Make slight indentations in cheese mound with tines of a fork (as in photograph) . Sprinkle with Paprika 5 " Grease bottom of a square cake panLine with waxed paper cut-- to fit pan bottom. Grease waxed paper. 9-- in. -- i' .; ' cup (about 4 ox.) raisins Cake Sift together and set aside 2 cups sifted cake flour 1 teaspoon baking soda 1 teaspoon cinnamon Va teaspoon cloves teaspoon salt Cream until softened Va Va , 4 " cup butter or margarine Add gradually, creaming until fluffy after each addition ' 1 cup firmly packed brown sugar Add in thirds, beating thoroughly after each addition 2 eggs, well beaten (until thick and piled softly) ' Vitamin-Ric- h 10 staffed and rolled anchovy fillets Cocktail Arrange the picks on the cheese mound. Chill slightly in refrigerator. Combine in a I qt screw-to- p jar 2'4 cups (c ontents of 1 No. 2 con) tomato juice l 'a cups orange juice 1 tablespoon lemon juice Garnish by arranging parsley sprigs around mound. Serve with crackers or pumpernickel or rye bread. 1 cups spread teaspoon onion juice teaspoon salt Va teaspoon celery salt and Cover shake until ingredients are blended. thoroughly Chill in refrigerator at least 1 hr. to allow flavors to blend. Va Va Cottage Cheese "tAptauer" Spread follow Base Recipe; substitute for the cream cheese 1 lb.) cream-sty- le cup (about cottage cheese, drained, and forced through a ricer or fine sieve. tablespoons vinegar Alternately add dry ingredients in fourths, applesauce mixture in thirds, to , creamed mixture. After each addition, beat only until smooth. Finally beatonl until batter is smooth (do not overbeat Stir in the raisins. Turn batter into pan." With spatula, draw batter from center toward edges of pan. Tap bottom of pan sharply with hand to release air .bubbles before placing in oven. Bake at 350F 40 min., or until cake tester or wooden pick comes out clean when inserted in center of cake, or until cake springs back when lightly touched at center. Place cake on cooling rack while preparing frosting; f rosting For Measure and blend together 1 cup applesauce Vi cup undiluted evaporated milk aside chop and set Coarsely ' run I nknut a 1 iMnttad blanched almonds a ream until fluffy , 2 tablespoons butter or margarine, 2 Set out U (Sauce Insert wooden picks into -- 7 ; , softened : . cup firmly packed brown sugar Add" and continue creaming 2 tablespoons undiluted evaporated ". ' milk Stir in the chopped nuts. Vi Set temperature control of range at Broil (500F or higher). Spread frosting lightly over the cake after it has cooled in pan 10 to 15 min. Place cake in broiler with top of cake about 4 about 1 in. from source of heat. Broil min., or until frosting bubbles. Watch closely to avoid scorching. One n. square cake 9-i- 10 FAMILY WEEKLY MAGAZINE JANUARY 23, 1955 |