OCR Text |
Show t StrGZsberrg Pancake Their delicious favor delightfully. en--. need by the natural sweetness of juicy berriti, these large, fluffy pancakes are a main dish de luxe for a June menu. - v V Set out agriddle or a heavy 10-i-n. ' r , skillet For Strawberries-Sca- X rinse, and drain" 1 Ct froslripostiwaThofTles Set aside 18 strawberries with hulls for r garnish, Hull and slice remaining berries. Put into a bowl cover, and set in re--. J' frigerator;,,... the griddle or skillet For Pancakes-S- et over low heat . Sift together into a bowl iy4 cvp sifted flovr ' teaspoon salt " Make a well in center of flour mixture and set aside. ' " . . . "Beat with a rotary beater until just' blended .:..;.- - i." ed There's a coot Springtime took to this salad mold, which is a de- green-fleck-ed Udously refreshing main dish for any warm-weath- er luncheon. Beat until frothy x . Add gradually, beating well after each addition ' 4 teaspoons soger ; Continue beating until rounded peaks are J formed. Carefully fold the egg whites into the batter. Test griddle or skillet; it Is hot enough for baking when drops of water sprinkled on the surface dance in small beads, lightly grease skillet; grease griddle if manufacturer so directs. , -- For each n. pancake, pour 1 cup of the batter onto griddle or into skillet Imme- -; diately Ult griddle or skillet back and forth to spread batter evenly; if necessary, spread with a spatula. Cook until pancake is golden brown on bottom. Turn care-ful- ly and brown second side. As each pancake is .cooked, , transfer, it . to. a .warm platter and set in a warm oven (about 25QF) until all pancakes are done. . 10-i- , To Complete When all the pancakes are "7 ready, mix one half of the chilled sliced strawberries with - 2 tablospeon s sugar Spoon about cup of the sweetened onto each, pancake and carefully roll up. Place pancakes on individual plates. Sift over each pancake " Confectioners' sugar . Arrange remaining sliced strawberries over tops of the pancake rolls (see photo) . Garnish plates with the whole straw berries and with Ml -- : , $ . . leaf lettuce Serve immediately. 2 servings 10 family y Magazine, June 3, Iftt Set out a 1-- qt Maple lee Cream Herniation Chicken-Sala- d toaspeon vanilla extract Add egg mixture all at one time to the flour mixture. Stir only until blended. - n Q 3 CSt, well beaten (until thick piled softly ) mold. Cubeand set in refrigerator enough cooked chicken to yield 2 cops cubed cooked chicken 1 cup ginger ale 1 tablespoon lemon juice Garnish as desired. stir frequently. Meanwhile, lightly oil the mold with salad or cooking oil (not olive oil). Set aside to drain. Prepare and set aside cup halved and seeded Tokay gropes ( obovt 3 m.) chopped blanched almonds yh P choppod calory Vs cap choppod green pepper When gelatin mixture is of desired consistency, blend in the chicken, grapes, almonds, celery, and green pepper. Turn mixture into the prepared mold. Set in refrigerator to chill until firm. ned Wash, scald, and drain the cover, container, and dasher of a qt freezer; chill thoroughly before using. ABparagua with Roquefort Butter saucepan ya cops moplo 15 min. from bs. osporagas WasK remaining portions of stalks thoroughly. If necessary, remove scales to dislodge any sand. lie stalks together in bundles and stand them upright in the saucepan in at least 2 in. of boiling water. Cook, loosely covered, 10 to 20 fhin., or until asparagus is just tender. (Or cook contents of two 10-o- z. pkgs. frozen aspardirections on package.) to agus according Just before asparagus b tender, heat in the skillet over low heat Vi cap battor or margarino Add and stir until cheese b melted 1 Roqfort chooso tablespoon elder vinagar When asparagus b tender, drain, remove and discard cord, and transfer to a warm serving dbh. Pour the Roquefort butter over asparagus and serve at once. 6 6 cups chilled crown toblospoon vanilla extract '4 teaspoon salt Add the cooled maple sirup gradually, while stirring constantly. 1 sauce- Break oft and discard lower parts of stalks (as far down as they will snap easily) 1 am Blend together Lend sophistication to fresh asparagus! 7 toblospoons crumbled medium-siz- e ice-cre- strap to boiling and boil Bring rapidly Remove from heat and cool. 1 Set out a small skillet and a deep pan having a cover. - old-fashio- Pour into a - Measure into a large bowl 1 Vi cwps moyunnolso Add the gelatin mixture gradually, stirring constantly until blended. Chill in refrigerator or in a pan of ice and water until mixture begins to gel (gets slightly thicker). - If placed in refrigerator,- stir. occasionally; if placed over ice and water Only ice cream that's made at home in the freezer way can have the special blend of lightness, velvety smoothness, and delicate, different flavor that marks this luscious dessert. 4-- About 8 servings Empty into a bowl 1 pkg. lemon-flavorgelatinAdd and stir until gelatin b completely dissolved I cup very hot water Blend in ed To unrnold, run tip of a knife around top edge of mold. Invert mold onto a chilled serving platter. Wet a clean towel in hot water and wring it almost dry. Wrap hot towel around mold for a few seconds. If mold does not loosen, repeat servings Fill chilled freezer container not more mixfull with than ture. Cover tightly. Set into freezer tub. (For electric freezer, follow manufacturer's directions.) Fill tub with alternate layers of crushed ice and rock salt using 8 parts crushed ice 1 part rock salt Turn handle of freezer slowly 5 min. Then turn rapidly until turning becomes difficult (about 15 min.), adding more ice and salt as needed. Carefully and thoroughly wipe cover and remove; remove dasher. Pack down ice cream; cover it with waxed paper. Replace cover of freezer container and plug opening with a cork. Carefully pour water out of freezer tub. Repack freezer with ice and salt, this time using alternate layers of two-thir- ds ice-cre- am 4 ports crushed Ice 1 port rock salt Cover freezer with heavy paper or cloth. Let stand 2 or 3 hrs. to ripen ice cream. About 4 qts. ice cream |