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Show 0 '6 MELANIE DE PROFT, Oiftctof Strawberry Chiffon Retrlgerator Cake OO0 KM OCOMVfNKNCI w " TO PREPARE T : 2 pWg. . , c ww 1 " 1 5 Vj 4 - v TO CHIU: 3 HIS. ttrawberry-flovore- d chiffon pie filling mix ladyfingert, split cups chilled whipping cream teaspoon almond extract spring-for- m Set out a pan. Set a bowl and rotary beater in refrigerator to chill. 2. In a large bowl, prepare the 2 pkgs. chiffon pie filling mix, using double the amounts given in package directions. Set aside in refrigerator. 3. Arrange the ladyfingers in the pan with rounded sides against the bottom and r side of pan. 4. Using the, chilled bowl and beater, beat the whipping cream at a only one-ha- lf time until of medium consistency (piles softly). Beat the almond extract into the whipped cream with final few strokes. Gently fold whipped cream into the 1. J 7 MIN. 9-- in. strawberry mixture. Turn into the pan and chill in refrigerator until set (3 to 4 hrs.). Garnish with whipped cream and strawberries. About 10 servings pre--par- ed June mon Family Weekly honors Dairy Month with these recipes. Cheese Putt Appetizers broiler Broil (500F or higher),-Plac- e rack in broiler with top of cheese mixture about 3 in. from source of heat. Broil about 4 min., or until lightly browned. 7. Cut each biscuit into six wedge-shap- rooo mcim convi niimci TO PREPARE: 6. Set temperature control of range at 14 MIN. TO BROIL: 4 MIN. container ready-to-bablKvlts 1 cap shredded sharp (oboat cheese Oteddar cap batter, softened Vx teaspoon Worcestershire sauce 2 drops tabasco 1 egg white 1 8-o- z. ke ed pieces. Serve immediately. 60 Cheese PufrAppetizers lot) Family Weekly, June S, 195 (Bottom of double-boil- er touchwater.J-Cookover-low-he- top should not stir- atr luncheon or supper. For a variation of Eggs Benedict, top broiled cheese puffs (see Cheese Puff Ap- 1. Remove biscuits from container. On a lightly floured surface, roll each biscuit into a round 4 to 5 in. in diameter. 2. Heat a large, heavy skillet until hot Turn heat very low. Arrange flattened biscuits in skillet and cook until golden brown, about 2 min. Turn biscuits and brown other side. Repeat procedure, browning remaining biscuits. 3. Arrange browned biscuits on a broiler rack. Set aside to keep warm. 4. Blend together butter, Worcestershire sauce, Tabasco, and shredded cheese. 5. Beat the egg white until rounded peaks are formed. Gently fold the egg whitejnto the cheese-butt- er mixture. Spread about 2 tablespoons of cheese mixture oh top of each biscuit. u ideal or the sour cream, lemon juice, dry mustard, salt, and Tabasco. Beat until blended. 2. Pour mixture into top of a double boiler; set over hot (not boiling) water. Add lemon-colore- d. ring constantly, until sauce is heated and has consistency of thick cream. 3. Remove from heat and serve immeAbout I cup sauce diately. Luncheon Specialty This 1. Beat the egg yolks until thick and petizers; do not cut into wedges) with thin slices of hot ham or Canadian-styl- e bacon. Place one poached egg on ham or bacon slice and spoon Sour Cream Hollan-dais- e Sauce over eggs. Cottage UoUandaise Sauce TO PREPARE: 3 y4 r 1 20 MIN. egg yolks cup thick sour cream tablespoon lemon juice tablespoon dry mustard V4 teaspoon salt 2 or 3 drops Tabasco large tomatoes, rinsed, peeled, 4 cottage cheese tablespoons finely chopped cup 1 CONVINIINCI cream-styl- e sweet pickle - Sour Cream Dressing and chilled 21 Sour Cream Stacks 18 MIN. TO PREPARE: 2 Cheese-Toma- to Lightly mix together the cottage cheese, chopped pickle, salad dressing, Accent, salt, pepper, and onion salt. Set in refrigerator to chill thoroughly. 2. Just before serving, mix bacon pieces mixture. lightly into the cottage-chee- se 3. Arrange salad greens on four chilled salad plates. 4. Cut each tomato into four slices; place one slice on each salad plate. Spoon cottage-chee- se mixture over slices, allowing about Vk cup for each slice. Top with remaining tomato slices. Spoon on Sour Cream Dressing. Garnish with small sprigs of parsley. Serve with Melba toast 4 servings or crusty hard rolls. 1. salad dressing teaspoons t Vj teaspoon Accent Few grains salt Few grains pepper Few grains onion salt 4 slices bacon, diced and Vi pan-broil- 1 Crisp salad greens Sourream Dressing TO V4 IfOOO RICIPI 5 MIN. PREPARE: Vj Q wp thick sour cream cup prepared Italian-styl- e dressing 4 teaspoons finely chopped parsley ed 1 teaspoon sugar Blend dressing, chopped parsley, and sugar into the sour cream. Chill in re-- j f rigerator until ready to serve. . 'About cup dressing -- |