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Show s Yl)XN iT 11 ' "1 1 J SjjTVVsN I f $ I l ' 1 ll T I QV O Jlll'L - mm. m MfLANIE OE Culinary Arti rAOFT. Dirtctor ImtiM nosplta Enjoy the coming i all-Ameri- holiday and many more fine Summer i V ends outdoors on your own patio. r Uf rnclt kill r:lrtl ettr. prpr Raspberry Ice i melon Uilag mIoii bitU . aooo roa IASE REOPE scoopW ot water Iu!f eomb!aHe wiiH othar thoreaghiy emuatf traif. Info ftdl e.1 perfect accompaniment for' fresh fruit. A refreshing Summer treat. The fit 6 DffcJt wKV Um r9. Waor . For trta) to boHta Sirvf ar;r. and I part from fcaat add a faw iNvti, and cool Strata audi add Stora covarad In ro- Cmi br!d ; : . A : ' oorf Ramova A f aalnt f tpaoa.Uma t!ea.) f ; I ik. . , Um frfgarator . aad ckHt tkorougkly. ' (For 1)4 cap strap, 'W I cap Mfar, I cap watar, aad 1 labia- -' if week- 4 . .'X. Set refrigerator control at coldest ating temperature. Sort, rinse, drain, and force through a sieve or food mill pt. rlpa rad raspberries 1 . oper- Set aside. 0 Remove from heat and immediately stir in softened gelatin until gelatin is completely dissolved. Add, stirring until sugar is dissolved. to 1 cup sugar Blend into gelatin mixture the sieved raspberries and 2 tablespoons lemon ulce Cool. Pour into a refrigerator tray. Freeze until firm (3 to 4 hrs.), stirring 2 or 3 times. ice About 1-- Pour into a small cup or custard cup y4 cup cold water Sprinkle evenly over water 2 teaspoons unflavorad golotin Let stand about 5 min, to soften. Meanwhile, heat until very hot 2 cups wafer qt. Apricot lee Follow Base Recipe. Omit raspberries. Decrease hot water to Vk cups. Use 1 cup sugar. Substitute orange jwUe for lemon juice and blend 2 cups apricot nectar into gelatin mixture. Bake at 32SF 30 to 40 min., or until puffed and lightly browned. About 6 servings Cheee-Muhroo- m Casserole lASf RECPE This can be prepared hours in advance te and stored in the refrigerator for baking. Casserole Cheese-Sausag- e last-minu- Grease a casserole. Set aside to drain, reserving liquid, con- tents of 1 4-o- r. Cut into can sliced mushrooms (about Vj cup, drained) slices Vj lb. sharp Cheddar cheese Trim crusts from and cut into thirds 6 slices white bread Arrange a layer of bread fingers on bottom of casserole. Cover with layers of one-ha- lf the cheese and mushrooms. Repeat layering; top with remaining bread fingers. Dot with 2 tablespoons butter or margarine Add to reserved mushroom liquid Milk or cream (enough to make 1 cup liquid) thick and piled softly Beat until 2 eggs Beat in the liquid and Vs teaspoon salt V ;teaspoon paprika teaspoon popper Pour over layers in casserole. Vi-i- n. 'j 12 Follow Base Recipe. Substitute diced bologna or sliced frankfurters for the mushrooms. Use all milk or cream for the liquid. If desired, use both mushrooms and sausage. Family Weekly, June 20, U57 Sky-nig- h Sardine-Cucumb- er Sandwich Filling Here's a way to make that favorite old stand-bliver sausage, into an impressive hot Summer dish. It's handsome, it's y, Drain and mash t to 10 ( 3y4 Braunschweiger Towers -- ox. can) sardines Blend together in order 3 ox. (1 pkg.) cream cheese, softened 1 tablespoon mayonnaise 2 teaspoons lemon fuice 6 drops Tabasco 3 tablespoons finely chopped onion 1 tablespoon minced chives Mix in the mashed sardines and Vi cup finely chopped cucumber, well-drain- ed Mix lightly but thoroughly. Chill. To serve, spread thin slices of buttered bread with sardine mixture. Trim crusts. Cut into fingers or cut diagonally to form About iy4 cups filing triangles. delicious, it's easy! Set out a shallow baking dish. Cut into slices 1 Vi lbs. Braunschweiger liver sausage out Set 6 slices bacon 6 6 slices onion 6 slices tomato 6 mushroom caps, buttered tablespoons prepared mustard Spread about 1 teaspoon of the mustard over top of each slice of sausage. Wrap 1 slice of bacon around each slice of liver sausage; secure bacon with a wooden 2 pick. Arrange in the baking dish in a single layer. Place 1 slice of onion on top of each sausage; sprinkle onion with Paprika each onion slice with 1 slice of toTop mato and 1 mushroom cap (cavity side down) ; secure with wooden pick. Bake at 350 F about 25 min., or until bacon is cooked. Split and toast cut sides of 6 sandwich buns Spread toasted sides of buns with a mixture of '4 cup softened butter or margarine 1 tablespoon prepared horse-radis- h 1 or 2 drops Tabasco Serve the liver sausage on the buns, 6 servings open-fac- e style. |