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Show . f?S-- - if , " , hM ; :: -- Creamed Tarhey ana Avocaao TO PREPARE ; v- AND COOK: 1 I ,' r-- v r V - V S' X f . , " VTr:. I .. !('7 v i lrOOMCIM CONVINIIMCII I - " UJTRAilLXl ' V r L jr-- ; i. ; ' 1 V HI. isift ..T.: 3 cup butter of margarine V lb. ituishreoms, cleaned and ! ' ft clip finely chopped onion V4 teaspoon seasoned salt Vt teaspoon whtto pepper l teaspoon ground nutmog V caps cream 1 V, cups quick chicken broth (use 2 chicken bouillon cubes to 1' cups hot water) cans bonod turkey ' 4 x. s avocodos 2 medlum-slx- e lemon lca n Va WE C w ? NT TV vi s yiVO. rrvc v 5-o- - 1. Heat butter in chafing-dis- blazer or h s skillet over direct heat. Add movonion. and Cook, frequently a spoon, until onion with and turning ing is transparent and mushrooms are tender and lightly browned. (Mushrooms should' be tender but remain light) themush-room- ' jJi1 With slotted sp6oneDxve mushims, allowing butter to drain back into pan; set mushrooms aside. 2. Blend flour, seasoned salt, pepper, and nutmeg into butter in pan. Heat . until mixture bubbles, stirring constantly. 3. Remove from heat Add cream and chicken broth ' gradually, stirring constantly; cook 1 to 2 min. longer. Add mushrooms and turkey pieces. Cook mixture slowly until turkey is thoroughly heated. 4. Cut avocados into halves lengthwise, and remove pits. Using a melon-ba- ll . cutter or measure, cut into balls. Sprinkle with lemon juice to pre- s S 4 V4X vent discoloration. Combine with creamed turkey just before serving. Keep warm over pan of hot water. Serve 6 to 8 servings over patty shells. Patty Shells a la Pall Paste CONVINIINCIrOO TO PREPARE: 1 JO MIN. 9 to 10-o- x. BICIPI TO BAKE: 15. MIN. pkg. plo crust mix cup bvttor 1 tablespoon moltod butter Turn pie crust mix into a mixing bowl. Using a pastry blender or two knives, cut in the butter until pieces are the size of small peas. 2. Follow package directions for quantity and method of adding liquid. 3. Gather dough into a ball and put onto a lightly floured surf aceT Flatten dough. Roll, from" center" to'edges," into a rectangle about -- ii thick. With a knife or spatula, loosen pastry wherever stick- -, ing occurs,' lift slightly, and sprinkle flour ,1. underneath. 4. Using a 3 10 . -- in. V scalloped-cook- ie " TatnUy Weekly, June 1, 195! 1 I 1 .mi, of the pastry into eight lf ter, cut rounds. Prick them with the tines of a fork. With a spatula transfer four pastry rounds to a baking 'sheet Brush lightly with mele butter. Cover each with a second round (making two layers of pastry). Brush with melted butter. 3-i- n. the 5. With 3-- scalloped-cook- ie in. cut- 2-- in. Spicy Peach Salad Molds 1 1 Vt I teaspoon salt bottle ginger ale 7-o- 55 MIN. TO CHILL: 50 MIN. cups canned sliced peaches cup reserved peach sirup I teaspoon grated lemon peel (grated through color only) y4 . cup strained lemon juice 1 tablespoon (1 env.) unflavored gelatin 5 whole cloves Pour the lemon juice into a small cup or custard cup. Sprinkle gelatin evenly over lemon juice. Let stand about 5 min. to soften. 2. Mix together in a saucepan the reserved peach sirup, lemon peel, ,cloves, and cinnamon sticks. Bring to boiling, stirring occasionally, and boil 5 min. 3. Strain contents of saucepan and measure liquid. If necessary, add hot water to make cup. Add softened gelatin to hot liquid 4. and stir until gelatin is completely dissolved. Stir in sugar, salt, and ginger ale. 5. Chill in refrigerator or over 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. -6. Lightly oil eight cup h.art-shapmolds with salad or cooking oil (not drain! , olive oil); set aside-t7. When gelatin mixture is of , desired consistency, mix in the peach slices. Turn into the prepared molds and chill in refrigerator until firm. 8. Unmold onto a chilled serving platter. Garnish with curly endive, and top molds with ' maraschino cherries having ed o " ' J. .fclvy TO PREPARE: x. 1. stems. - I OCONVfM-M- Cf 8 servings OOOO KM II Jj 35 MIN. TO BAKE: 20 MIN. (allow 2 Vz hrs. for rising) Serve these elegant rolls with a water-cres- s butter. . ter, cut .the remaining pastry into eight scalloped-cook- ie rounds. Then, with a cutter, cut center circles out of these rounds, forming pastry rings. Prick the rings with tines of a fork. Place a ring on top of each base on baking sheet Brush with melted butter. Repeat, making four layers in all. Place inner circles on baking sheet. ' 6. Bake at 425F: inner circles 10 min.; shells 15 to 16 min., or until light golden brown. With spatula remove to cooling rack to' cool. When ready to serve, spoon creamed mixture over patty shells and 4 patty shells top with inner circle. TO PREPARE: . i,? :1 Cheese Flayer Holls 2 cinnamon sticks 2 tablespoons sugar one-ha- . cut- - - V wofP . oon - K pkg. hot roll mix cup (about 4 ox.) grated sharp Cheddar cheese 1 14y-o- i. 1 1 egg 1 tablespoon water Follow package directions for Richer Dough. Add cheese with the dry mix. 2. Knead dough and let rise according tb package directions. 3. Lightly grease baking sheets. 4. When dough has doubled, punch down , and turn onto a lightly floured surface. Divide dough into four pieces. 5. Break off . a small portion of dough and shape into an oblong 2 x and thick. Pinch both ends to about n. points, making it n. long. Place on baking sheet about 1 in. apart Repeat, using remaining dough. Brush tops with a mixture of the egg and water. 6. Cover with waxed paper and "towel, and let rise until doubled. 7. Bake at 375 F about 20 min., or unr til golden brown. About 3 doz. rolls 1. 1-- in. Vz-i- 3-i- Note: If desired, sprinkle sesame seeds on baking sheets and place rolls on seeds before baking. J |