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Show Citrua Pecan Mold Serve this salad mold any time . . . at long at iff Halloween The shimmering orange color is to perfect for the madcap holiday, and bett of all, here's a flavor complement to a hot main dish or cold platter. Delicious cwp (about ays ox.) ooconi, coorftoly chopped 1 cvpi orongo tortious, with mombrono romovod or cooking oil (not olive oil); drain mold. 5. When gelatin mixture is of desired consistency, mix in the orange sections and pecans. Turn into the mold and chill in refrigerator until firm. 6. To unmold, run tip of knife carefully around edge of mold. Invert onto a chilled serving plate and remove mold. (If nec- essary, 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.) 8 to 10 serving Vi cup llmo vlce 2 tablespoons (3 obv.) vnflovored 1 gelatin '4 cvps orongo (vice cop svf or '4 toospoon soit 2 cups glngor alo 1. Pour lime juice into a small bowl. Sprinkle gelatin evenly over lime juice. Let stand about 5 min. to soften. 2. Heat orange juice. Remove from heat and immediately stir in the softened gelatin until it is completely dissolved. Stir in, in order, the sugar, salt, and ginger ale. 3. Cool; chill in refrigerator or in pan of ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 4. Lightly oil a 1 qt mold with salad Barbecued Sparerib 4 lbs. tporerlbs, crocked through center cup toy sauce y4 cup sugar y4 cup thick sweetened applesauce tablespoon tolt 4 clove garlic, cruthod In a garlic prow or minced (thin, papery outer skin romovod) 1 i 1. Cut spareribs into serving-siz- e pieces. ribs into a shallow roasting pan, meaty side up. 2. Mix soy sauce, sugar, applesauce, salt, and garlic together. Spoon over ribs. Put Cover and set in refrigerator for several hours. 3. Basting occasionally, bake at 350"F about 1 hours, or until meat is tender 8 serving! and thoroughly cooked. CAKE RECIPE A $10 from a Family Weekly reader PRIZE-WINNIN- ( & ) Irs. G Betty Magers, 29 1 3 Sheridan St., Anderson, I Pumpkin Cahe Our suggests any favorite frosting; or serve warm with cinnamon-flavor- ed whipped cream. prize-winn- er 2 y4 cups tiffed coke flour 1 toblotpoon baking powder V teaspoon baking toda Vs toospoon salt 1 Vs teaspoons ground cinnamon Vs teaspoon ground glngor ya teaspoon ground allspice 'a cup butter, or margarine Vi cup sugar 1 cup firmly packed brown sugar 2 eggs, well beaten until thick and plied softly) cup buttermilk cup canned pumpkin 1. Lightly grease bottoms only of 2 9-i- n. round layer cake pans. line with waxed paper cut to fit bottoms; grease paper. 2. Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice together. Set aside. 3. Cream butter or margarine until soft Rich, full-bodi- ed K ened. Add sugar and brown sugar gradually, creaming until fluffy after each addition. 4. Add egss in thirds, beating thoroughly after each addition. 5. Mix buttermilk and pumpkin together, e. Beating only until smooth titer each addition, alternately add dry ingredients mixture in fourths, buttermilk-pumpk- in in thirds to creamed mixture. Finally, beat only until smooth (do not overheat) . Turn batter into prepared pans. 7. Bake at 350F about 40 nun, or until cake tester or wooden pick comes out clean when inserted in center of layer, or until cake surface springs back when lightly touched at center, i. Remove from oven Cool 10 mm. in pans on cooling. racks. To loosen each layer from pan, run a spatula gently around sides. Cover with a cooling rack; invert cake and remove pan. Immediately peel off waxed paper and turn layer top side up. Cool completely. Two round cake layers 9-- in. Karo Syrup makes flapjacks "outdoor" good! When you're ready with a fluffy brown stack, top it with delicious Karo Syrup rich, dark Karo (Blue Label) or Maple-- y Karo (Green Label) the hearty, satisfying goodness of Karo Syrup makes flapjacks truly delightful 1 fT 'T) fj Enoy KARO, America's Favorite Syrup for SO years. A product of Corn Products Refining Company 1 1 |