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Show the mill MM ii nl.-J- n ii mrt.yim"" fVk'J,m-.- k 'o I y 1 JL. u it: Blueberry Tarts Prepare your favorite pastry or pie crust mix for tarts. Prick bottoms and sides of shells with a fork. Bake until light golden Cool on cooling rack. Carefully Spicy Gelatin Cubes CONVINIINCI V ,I, 4' I -- x" w a 1 J Vi WP HI. TO CHILL: 2-- 3 HRS. cold water 2 tablespoons (2 en v.) unflavored gelatin Vi cup water tablespoon prepared mustard Few grains cayenne pepper 4 cups finely chopped cooked ham 2 tablespoons chopped pimiento 2 tablespoons chopped sweet pickle 1 cup chilled whipping cream 1 Set a bowl and rotary beater in refrigerator to chill 2. Pour the Vz cup cold water into a small bowl. Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. 3. Bring Vz cup water to boiling. Stir in the softened gelatin, mustard, and cayenne pepper. Stir until gelatin is completely dissolved. Cool; 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. mold with salad 4. Lightly oil a or cooking oil (not olive oil); set aside to drain. 5. When gelatin is of desired consistency, blend in the ham, pimiento, and pickle. 6. Using, the chilled bowl and beater, 1. 1-- 24 qt. Family Weekly, June 29, 195S Flavor-Ric- h 2 HRS. 0 pkg. cherry-flavore- 2 d cup water V4 teaspoon almond extract Empty gelatin into a bowl. Heat 1 cup of the peach sirup until very hot. Add to the gelatin and stir until gelatin is completely dissolved. Stir in the remaining cup peach sirup, water, and almond beat whipping cream until of medium consistency (piles softly) . Fold whipped cream into ham mixture. Turn into mold; chill in refrigerator until firm. 7. To unmold, run tip of. knife carefully around edge of mold. Invert onto a chilled serving plate lined with curly endive and remove mold. (If necessary, wet a clean towel in hot watej- - and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat.) Garnish top of mold with d pimiento strips. Arrange halves of eggs with Spicy Gelatin Cubes mold. around About 8 servings extract. t 2. Pour into an 8x8x2-i- n. pan and chill in refrigerator until firm. 3. When ready to serve, cut gelatin into -- in. cubes. Arrange cubes around Ham Mousse (see photo). Potato Salad with Sour Cream Dressing TO PREPARE: cup chopped onion y3 cup chopped celery y3 cup cider vinegar 1 mixture. tissue, and cans (about gelatin is of in the crab cup whipping cream. Fold mixture. Turn into mold 6Vfe-o- meat. Whip 1 into crab-me- at and chill until firm. -- MIN. 0 lb. cans baked beans in tomato sauce cup gingersnap crumbs (about 15 gingersnaps) y4 cup catsup 2 tablespoons molasses 1 tablespoon instant minced onion V3 teaspoon seasoned salt 3 slices bacon Grease a shallow, baking dish. 2. Mix together the baked beans, ginger-sna- p crumbs, catsup, molasses, onion, and seasoned salt. Turn into the baking dish and arrange bacon slices over top of bean mixture. 3. Bake at 375 F 15 to 20 min., or until mixture is thoroughly heated and bacon is cooked. Set under broiler 2 to 3 min. to About 8 servings crisp bacon. 1. 1-- qt. in top of a double boiler over simmering water, heat the sour cream and butter. Stir until butter and sour cream are well blended. m 4. Pour mixture over potato mixture and toss lightly to coat evenly. Chill thoroughly in refrigerator before serving. Garnish with parsley. About 8 servings 3. Meanwhile, sour-crea- paprika 'j teaspoons salt 1 teaspoon y teaspoon pepper 2 cups thick sour cream y4 cup butter qt. ce medium-siz- e potatoes Crab Meat Mousse water. Stir into lemon-juiChill. Drain, remove bony z. separate contents of 2 2 cups) crab meat. When desired consistency, blend 45 MIN. 8 (about 2y3 lbs.) hard-cooke- 1-- 1 15-2- Serve with frankfurters hot from the grill, assorted cold cuts, or crunchy fried chicken. , Follow recipe for Ham Mousse for method only; use a mold. Soften 1 tablespoon (lenv.) unflavored gelatin in 4 cup cold water. Mix together cup lemon juice, 1 teaspoon salt, V teaspoon paprika, and few grains pepper.. Dissolve gelatin completely by placing over hot Baked Beans 3 CONVf NMMCI I eOOO KM POOD tfCIPIIFIIfZIN 1 - Va -- TO PREPARE: 15 MIN. TO BAKE: 1. 0am Mousse 1 TO CHILL: n. ened whipped cream. gelatin 1 5j cups spicy peach sirup (sirup from 1 No. 27i can spiced peaches; reserve peaches for relish tray or other food preparation) t- - TO PREPARE: sweet-brow- liCIM FOOD 7 MIN. TO PREPARE: remove from pans. Fill each tart shell with fresh blueberries which have been rinsed and drained. Serve with Wash potatoes. Cook covered in boiling salted water to cover 20 to 30 min., or until potatoes are tender When pierced with a fork; drain. To dry potatoes, shake pan over low heat. Peel potatoes, cut into cubes, and put into a large bowl. (The cubed potatoes will measure approximately 6 cups.) 2. Add to the potatoes the onion, celery, and a mixture of the vinegar, paprika, salt, and pepper; toss lightly with a fork; let stand 15 min. 1. v Garden Potato Salad yooo liCIH conviniiwci TO PREPARE: 10 MIN. lb. cans potato salad 33 cup thinly sliced radishes 2 - 1 -- (about 8 radishes) Cucumber, rinsed, pared; and diced 6 green onions, cut in 'i-lpieces 1 medium-siz- e n. Put potato salad into a bowl. Add the radishes, cucumber, and onion; lightly toss together.. Chill thoroughly in refrigerator. Before serving, toss lightly. About 8 servings |