OCR Text |
Show nam- ww - : T . ! ryu t t " in r m t jrri rm-- ... i n i j 'if 1 It "f f ff l ... I - ' . - , . , ; - ; i ' i - j is;! if I t ' ill ' 1 ! 'J' :1m ll"' ' I : :(,!, Wi .';1f " I . Kit . It: 4 : f ' 'If'- ' - 1 J t 0 rSsS, OZEM FOODS Fea luring Cncvy to frepare: aeout M Yi Clico Decscrt to chill: 30 min. 4. Mix rice and mashed banana into gelatin 3- -4 nss. oz can frozen pineapple chunks, thawed and drained (reserve sirup) cap water cap snjar 3 t&blespoons lemon jtuce 14 1 teaspoon vanilla extract d trelatin V cup cold water 1 cup cold cooked rice 2 ripe bananas, mashed 1 cup whipping cream, j whipped 2 tablespoons sifted confectioners sugar Vx teaspoon almond extract 1 can fro sen strawberry-lemo-n punch concentrate, thawed 1 Cut pineapple chunks into slivers and put into a saucepan with the reserved sirup, cup water, Vi cup sugar, and lemon juice. Bring to boiling, stirring until sugar is dissolved, and simmer 5 min. Remove from heat and stir in vanilla extract 2. Pour hot mixture into gelatin in a bowl. Stir until gelatin is dissolvecL Blend in "thft ''.cold. water, Chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of ' thick, unbeaten egg white. If chilled in refriger-atorst- ir occasionally; if chilled over ice and water, 3-o- 6-o- z. pkf. j mix- Family Weekly Cookbook MELANIE DE PROFT ture. Blend confectioners' sugar and almond, extract into whipped cream and fold into fruit-gelat- in mixture. Turn into the mold. Chill until firm. 5. Unmold onto chilled serving plate and serve with the thawed strawberry-lemo- n punch concentrate as a sauce. About 8 servings Food Editor lemon-flavore- e. , stir frequently. 3. Meanwhile, lightly oil a qt fancy mold with salad or cooking oil (not olive oil) I set aside to drain on absorbent paper. l 1-- ' Turn pieces occasionally to brown evenly. Remove Chicken Enchsntco to cook: to prepare: 35 min, min. 2 pkgs. (2 lbs.) frozen chicken pieces, thawed Yi cup flour 1 teaspoon salt teaspoon bbek pepper cup butter or margarine 1 cup sliced fresh mushrooms 1 cup (about i lb) cubed cooked ham in. cubes) (cut in 1 dove garlic, minced 1 34 cups reconstituted frozen pineapple-orang- e juice . v. concentrate (follow directions on can) 1 pkg. frozen cut green beans Yl cup thick sour cream 1. Rinse chicken and dry thoroughly by patting " : with, absorbent paper. 2. Coat chicken evenly with a mixture of flour, salt, and pepper. 3. Heat butter in a large, heavy skillet over low heat Place chicken, skin side down, in skillet 25-- 30 chicken; set aside and keep' warm. 4. Add mushrooms to skillet and cookslowly, occasionally moving and turning with a spoon. Cook until lightly browned. Stir in ham, garlic, and cups of the pineapple-oranjuice. Return chicken to skillet Cover and simmer 25 to 30 min., or until chicken is tender when pierced with a fork; occa7 sionally spoon sauce over chicken. 5. Meanwhile, cook green beans according to directions on package. Drain, if necessary. 6. When chicken is tender, remove from skillet to a warm serving dish. Add beans to mixture remaining in skillet Gently mix together to coat beans thoroughly. Spoon mixture over the chicken; set aside and keep warm. 7, Pour the remaining cup pineapple-oran- ge juice into skillet Heat thoroughly. Stirring vigorously, blend in sour cream. Cook over low heat 3 to 5 min., or until thoroughly heated (do not boil) . Pour mixture over chicken. About 6 servings (Continued) , ge -- 10-o- z. , - Family Weekly, January 15; 1SS1 -- ; |