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Show lL -- Spicy Olive Sttuee r This spicy sauce trith its aufientic sauth-o- f -- the -- border flavor makes sliced roast beef (or ham or pork) as' exciting the second day as it was the first. So it's well worth your while to prepare the sauce ' while ihe meat is roasting. Heat in a large, heavy skillet over low heat - 2 tablespoons butter or margarine and cook over medium heat untii onion is transparent and green pepper is tender, stirring occasionally Vs cupthbpped onion cup chopped green pepper 1 clove garlic (thin, papery outer skin removed), minced or crushed in a garlic press Add to the skillet 'r' ? ; added to each of these recipes, 1 4 'changing them from just good eating to dishes of distinction. Add . 'j ODDGMGi Something special has been , ' :. MELANIE DE PROFT 1 Director, Culinary Arts Institute 'ji can) tomato sauce cup (8-o- z. cup pitted, sliced ripe olives cup dark seedless raisins cup water 3 drops tabasco sauce teaspoons chili powder 'j teaspoon sugar salt 'jy3 teaspoon teaspoon Accent 1 ' ' Cook over medium heat 10 min., stirring frequently. Remove from heat and cool. A $10 , Prize-Winnin- Cover and chill in refrigerator about 24 hrs., or until flavors are blended. g SALAD DRESSING RECIPE fji from a. Family' WiXKtYTeader To servecut slices of cold roast meat and heat in thesauce; serve meat with sauce. Or tuck coToSprheated slices of meat into lightly toasted buns and serve with hot sauce. Or spoon hot sauce over cold slices of meat on individual plates -- ' - Mrs. Hildretli'H. Hatheway 228 W. Alomar Ave. Santa Barbara, Calif. Crunchy Tyrolean; Cream Drenning c Here' a homemaker's contest entry that is truly a special feature. The toasted sesame seeds- - flavored with Parmesan cheese provide a pleasantly surprising accent to the creamy dressing. For Dressing-M- ix together and drain thoroughly zi. -- ." cup finely chopped green pepper y4 cup finely diced pared cucumber 2 tablespoons minced onion 7 ' -- . clove garlic (thin, papery outer skin removed), minced or crushed In a garlic press. Add to the drained, vegetables a mixture :-; of . ..;-.1 cup thick sour cream Vi cup mayonnaise 1 tablespoon tarragon vinegar 1 tablespoon sugar 1 . 1 teaspoon salt teaspoon block pepper Mix thoroughly and chill in refrigerator., yA For Crunchy ToppingWhile dressing n chills, heat in a skillet 1 or butter margarine tablespoon Add and heat over medium heat until , delicately browned, stirring constantly "" cup sesame seeds Remove from Heat and add y4 cup ( i ox. ) grated "armesan Toss until well blended. Coot vups sauce Fluffy Ranpberry Topping BASE RECIPE .. ' "X Delight Sweet-Cher- ry Plump dark Sweet cherries lend special enchantment of color and flavor to this dramatic dessert Set out a 10-i- n. tubed spring-for- m pan. Chill a bowl and beater in refrigerator. Purchase or prepare Jelly roll (8 V -- in. crosswise slices will be needed) Empty into a large bowl 2 pkgs. cherry-flavorgelotln ' Add 2 cups very hot wafer Stir until gelatin is completely dissolved. Add and stir in 1 cup cold water 1 tablespoon lemon juice Chill mixture in refrigerator or in pan of ice and water until slightly thicker than the consistency of thick, unbeaten egg white. If mixture is placed over ice and water, stir frequently ; if placed, in refrigerator, stir occasionally. ed ...... Serve the ' chilled dressing spooned over Meanwhile, rinse, drain, stem, and cut any cooked or raw vegetable salad, or into halves, and remove and discard pits salad. from with mixed greens or sea-fo3 cups dark sweet cherries (about, generously " Sprinkle; the seed topping ' "2 the over cups dressing 2yj cups, halved and pitted) dressing. od ' r... Put cherries into a bowl and mix Set cup sugar ') aside. Puddings, unfrosted cupcakes or slices of cake are transformed inwriusctotts and very special fare when'heaped with this light, fluffy freshffuit topping. in .. When elatin mixture is of desired con sistency, using the chilled bowl andT beater, beat (one cup at a tirrieKuntil cream is of medium consistency (piles softly) 2 cups chilled whipping cream Beat in with final few strokes y4 cup sifted confectioners' sugar yx teaspoon almond extract Set whipped cream in refrigerator while ' beating gelatin. Using same beater, beat the gelatin until light and frothy. Spread the whipped 'cream over gelatin, add the cherry halves, and gently fold together. slices and arrange Cut the jelly-ro- ll around sides of the spring-forpan. Turn the gelatin mixture into the center, spreading into an even layer and being slices in careful to keep the jelly-ro- ll cRill until position. Set in refrigerator to gelatin mixture is firm tat least 4 hrs.). m To serve, carefully, run a spatula around inside of pan and around tube, loosening dessert. Remove sides of pan. 16 servings T Crush and set aside to drain enough red raspberries to yield Vj cup crushed, drained red raspberries Beat with a rotary beater until frothy egg white teaspoon lemon juice ' teaspoon salt Add gradually, beating well after each addition y4 cup sugar Continue beating until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Set aside. 1 1 Mix in a small bowl the thoroughly drained crushed raspberries and V to Vj cup sugar (depending on sweetness of fruit) Add sweetened fruit to meringue and beat' until stiff peaks are formed. - Chill at least each hr. before using. Garnish fluffy-toppdessert with whole tp 2 cups topping raspberries." 1 ed Fluff y Peach Topping Follow Base Recipe, but substitute crushed, drained fresh peaches for the raspberries and 3 or 4 drops almond tract for the lemon juice. (Continued on page Family Weekly Magazine. July 22, 195$ - ; 13JL;, |