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Show Family Weekly pays tribute In this issue to September Canned Foods Month. CCsiinimiBnl 0niniwmi:uB:mii53 - " lft "T ' -- AS L 4 " ' Pineapple Delight Pie TO PREPARE: 25 ION. 1 irlits T7'A y U.-J- - - .. -- I TO BAKE: 25 UXN. Pastry for 2 crust pie (your favorite recipe or a prepared mix) can crushed pineapple, No. 2 drained (about 2 cups), reserve -- - J" J r .ilJL.t .:!L'., m '' t-i- n. Vt cup j . - sugar 3 tablespoons cornstarch 3 tablespoons butter or margarine 2 teaspoons grated lemon peal 1 tablespoon lemon uice 1 tablespoon orange uke 1. Prepare pastry; divide dough into halves and shape each into a ball; set one aside. Roll dough for bottom pastry and fit it into pan. Trim pastry so that it extends about Vi in. beyond edge of pie pan. Set in refrigerator. 2, For lattice top, roll reserved pastry ball into a rectangle about in. thick and at least 10 in. long. Using a sharp, knife or pastry wheel, cut pastry into in. wide. Place strips on strips about waxed paper and set in refrigerator. 3. For huing, mix thoroughly in a sauce--, pan the sugar, cornstarch, and salt Add the reserved pineapple sirup (about 1 cups); stir well Bring cornstarch mixture rapidly to boiling, stirring gently mm ' 7 .?.; f)V W 4t. A II. sir' A- if f - j mm mm m mmm m 4. Remove from heat Blend in the drained pineapple, butter, fruit peel and juices. Turn into the pastry shell. . 5. Moisten pastry-she- ll edge with water, o. To make the lattice top, cross two strips over the pie at center. Working out from center to edge of pie, add the? remaining strips one at a time, weaving the strips under and over each other in crisscross fashion; leave about 1 in. between strips. Trim the strips even with the edge of the pastry. Fold the edge of bottom crust over ends of strips. Flute, or press edges together with a fork. 7. Bake at 425F 25 to 30 muu, or until pastry is light golden brown. Cool on coolintf rack. On nut R-i- ,'.f.f . ' ' . it. Pear Padding De Eaxe jC WCIWftllUW J TO PREPARE: 15 MIN. TO BAKE: 4S 1IZN. 2 No. 2 Vs cans poors, drained i7a P wmmw ' . TO PREPARE: 20 MIN, Uot Sardine Caaape Grapefruit Sherbet TO BROIL: 3 BUN. ring constantly until smooth. Continue to 2 3y4-ocons sordines, drained cook over simmering water until mix2 tablespoons butter or margarine ture thickens, stirring occasionally. 1 : flour 2. Remove from -- heat and stir in the tablespoon, Va cup milk olives, sweet pickle, onion, and capers. y3 cup mayonnaise Keep hot over simmering water. Va teaspoon cider vinegar 3. Set temperature control of range at 1 Broil (500F or higher). tablespoon chopped pimientostuffed olives 4. Trim crusts from the bread; toast one 1 tablespoon chopped sweet pickle side only. Spread the untoasted sides 1 onion teaspoon chopped with butter. Cut each slice into thirds. 2 teaspoons capers Arrange one sardine on each. Spoon hot S slices white bread sauce over the sardine; sprinkle lightly Butter or margarine with the paprika. Paprika 5. Arrange canapes on broiler rack; 1. Melt the butter in. the top of a double place rack in broiler with tops of canapes boiler over simmering water. Blend in "3 in. from source of heat; broil abjhit 3 the flour. Add gradually a mixture of mm., or until thoroughly heated. Serve 2 doz. canape's the milk, mayonnaise, and vinegar, stir- - piping hot poo hm FMtime" x. ; -- ' v TO PREPARE: 5 ION. TO FREEZE: 3 HRS. V cup sugor '4 caps unsweetened grapefruit uk Va teaspoon salt 1 caps whipping cream 3 drops red food coloring 1. Set refrigerator control at coldest operating temperature. 2. Blend together in a large bowl, in order, the sugar, grapefruit juice, salt, until sugar cream, and food coloring.-Stiis dissolved. Pour mixture into refrigerator tray and freeze until mushy. - 3. Turn mixture into a bowl and beat until smooth. Return mixture to refrigerator tray and freeze (2 to 3 hrs.) until sherbet is firm. , y pts. sherbet 1 " r 1 tablespoons flour Vj teaspoon ground cinnamon relied oats Va cup Vi cP sifted flour Va qutck-cookl- ng cup firmly packed brawn sugar cup butter or margarine 1. Butter a . baking dish. dice Coarsely pears (about Vz cups, and diced) put into the baking dish. Sprinkle evenly with a mixture of the sugar, flour, cinnamon and mace; mix' lightly. Set aside. 3. Mix together in a bowl the rolled oats, flour, and brown sugar. Using a pastry 1-- qt 3L blender or two knives, cut in the butter until mixture is crumbly. Spoon mixture evenly over pears. 4. Bake at 350F 45 miiu, or until mixture is bubbly and topping is lightly ' whipped cream. About 8 serrinys fumOy Weekly, September 2t, lfSt i 21 |