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Show FOURTH OF JULY (Continued) Picnic Smlmd Drain, separate into small chunks, and put into a large bowl, contents of Tnnm-Chee- me 7-e- Grease a 15xl0xl-inand set aside. To prechill a vacuum bottle, put a few ice cubes into the bottle and fill with cold water. Cover and allow to stand while preparing beverage. Mix in a large bowl 1 ft cups cold coffee beverage 1 cup chtted apricot nectar s. 1 2 pt. coffee ice cream, softened Drain ice and water from the vacuum bottle; pour the mixture into the chilled vacuum bottle and put in refrigerator until ready to pack lunch. 4 servings Drink nt to 6 servings pan oi.) chopped pecans , - pkfls. (6 ex. each) chocolate pieces Blend in 2 tablespoons hot water Mixing well after each addition, add dry ingredients in fourths. Stir in the cliopped pecans and 1 package of the chocolate pieces. Spread mixture evenly in the pre. . pared pan. Bake at 350T about 20 min., or until lightly browned. When cookie bars have baked about 5 . semi-swe- et cup sugar Follow Base Recipe; use double-streng- th coffee beverage. Omit apricot nectar; increase milk to 1 cup. Substitute 1 pt chocolate ice cream for the coffee ice cream; add Yi teaspoon mint extract. serving. jelly-ro- ll Sift together and set aside 2Vi caps sifted cake flour teaspoon baking soda Vi teaspoon salt Cream together until butter is softened 1 cup butter or margarine 1 teaspoon vanRIa extract Add gradually, creaming until fluffy after each addition 1 3Uehn-Mi- cup (about 3 Set out Add and beat until smooth , . Chop and set aside cup cold mBk teaspoon sugar teaspoon salt teaspoon white pepper Add to contents of the bowl; toss lightly to blend thoroughly. Cover and put into refrigerator to chill thoroughly before 4 Fenfire Cooftfe Harm Sate ffecfM cam tvna (2 cups, drained) Prepare and add to the bowl 1 Vt eups (about 6 ox.) shroddod Swiss cheese cup (about 2'A ox.) coarsely chopped pecans 4 teaspoons shopped chives 1 tablespoon minced onion Blend together thoroughly cup salad dressing 1 Vi tablespoons prepared mustard 6 drops tabasco sauce and a mixture of 2 Milk Drink ffec-Apr- irt cup firmly packed brown sugar Add in thirds, beating well after each addition 2 B9 well beaten (until thick and min., prepare frosting by melting the second package of chocolate pieces in the top of a double boiler over simmering water with 2 tablespoons butter or margarine Stir occasionally. When cookies are baked set pan on cooling rack. Quickly, spread frosting evenly over them. Sprinkle over frosting j Crushed peppermint stick candy Cool completely; cut into bars about 2x 1V4 in. About 4 pNed softly) dot. cookie bars A . 4 A! Shortcuts H Mb , W with Sauces Better Milk Carnation qualities pedal blending Carnation and them Aimble richness make omilk No other form possum will dol IVADQIATIO CAK NATION 1-- 2-3 Milk FUDGE SAUCE Easy to remember, easy to make! No constant stirring', tiresome "soft ball" testa or candy thermometer needed. Combine 1 large can cups) undiluted Carnation with 2 cups sugar and 3 squares (3 ounces) bitter chocolate over hot water or low heat Cook 0 minutes, stirring just occasionally. Remove from heat; add 1 teaspoon vanilla. Beat until smooth. Serve hot or cold over ice cream, cake or pudding. 15-2- "V ; A 1 CARNATION LUMP-TRC- E - . ,. r; -- ''1 1J CREAM SAUCE y'l CARNATION Sure to be every time with this double- blending" milk. So much quicker to make, too-w- ith rich Carnation only half as much flour and shortening are needed. Mix 2 tablespoons flour with 1 teaspoon salt and 2 tablespoons butter in saucepan over low heat until smooth. Gradually add 1 cups (large can) undiluted Carnation. Stir over low heat until thickened and smooth, cream-smoot- h V better- - CHZESI SAUa Bo smooth because of Carnation's special blending qual- ities. Bo quick no flour or shortening" needed, because of Carnation's double richness. Simmer 1 cups (large can) undiluted Carnation and teaspoon salt over low heat to Just below boiling- (2 minutes). Add 1 cup grated process- type American cheese. Heat until cheese melts (1 min- ute ) rMakes about 2 cups. Also serve with vegetables, - CARNATION EYtR-SMOOT- . y ' . ' BUTTERSCOTCH N 1 SAUCE Such an easy, sure way to make it. Never curdled or stringy. Always smooth because of Carnation's specialblending qualities. Mix 1 cup brown sugar, V cup granuJated sugar, cup undiluted Carnation, M cup butter, 2 tablespoons corn syrup and U teaspoon salt in saucepan over medium heat. Cook 3 minutes, cool slightly. Stir in i teaspoon vanilla and M cup more undiluted Carnatkm. I |